ServSafe Practice Test 1 2

Question 1

Which of the following is an example of a biological food safety hazard?

Accepted Answer

Salmonella bacteria in undercooked chicken

Answer

A metal fragment from a grinder

Answer

Pesticide residue on unwashed vegetables

Answer

A piece of glass from a broken jar

Question 2

How far from the floor must shelving in a dry-storage area be located?

Accepted Answer

6 inches (15 cm)

Answer

2 inches (5 cm)

Answer

4 inches (10 cm)

Answer

12 inches (30 cm)

Question 3

What is the maximum amount of time that hot food can be held without temperature control (time as a public health control)?

Accepted Answer

4 hours

Answer

1 hour

Answer

2 hours

Answer

6 hours

Question 4

A manager observes that a delivery of canned tomatoes has swollen, dented seams, or leaking cans. What should be done?

Accepted Answer

Reject the shipment and document the refusal

Answer

Open the cans and inspect the contents before deciding

Answer

Accept the cans if the contents look and smell acceptable

Answer

Move the cans to dry storage and monitor them for changes

Question 5

When is it acceptable for a food handler to use hand sanitizer instead of washing their hands?

Accepted Answer

As an additional step after washing hands with soap and water

Answer

After handling raw meat

Answer

When there is no soap available at the handwashing sink

Answer

When hands are visibly dirty

Question 6

What must a food manager do when they receive a written report from a health inspector listing critical violations?

Accepted Answer

Correct critical violations immediately or within the time frame specified by the regulatory authority

Answer

File the report and address violations within 30 days

Answer

Post the inspection report and inform the health department within 3 days

Answer

Request a re-inspection before taking any corrective action