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Chose the best answer to each question below. There is only one answer for each question. Your ServSafe certificate will be emailed to you within a week of successfully completing this test. Please print your certificate and keep on file or post where you distribute food. ServSafe certificates expire after three years. Good luck!
The three types of hazards that make food unsafe are: Biological, chemical, and physical Bacterial, nutritional, and universal Fungus, viruses, and parasites Allergens, sanitizers, and contaminants Transferring pathogens from the body to food can be prevented by practicing correct: Cleaning and sanitizing Temperature Control Personal hygiene Receiving and storage A food allergy occurs when the body has a reaction to: Cleaning chemicals Airborne particles Undercooked meat Certain food items Which is a common food allergen? Sugar Lettuce Tomatoes Wheat What occurs when food containing an allergen comes in contact with other food? Cross-contamination Cross-contact Biological contamination Biological contact One way to keep people with food allergies safe is to: Freeze food before distributing it Prevent cross-contact between food items Store food with allergens on top of other food Wipe off open food that has touched an allergen Hands and arms should be scrubbed with soap for how many seconds during handwashing? 1-3 4-6 7-9 10-15 When should hand be washed? After putting on gloves After touching the hair or body Before taking out garbage Before sneezing, coughing, or using a tissue What activity can be performed at a handwashing sink? Dumping mop water Rinsing food scoops Cleaning canned food Washing hands only How should hair be worn when repackaging food? Clipped back with hair pins Tied back with a rubber band Pulled off the face with a headband Covered with a hat or other hair covering Eating and drinking when working in food-storage areas is a food safety hazard because it could: Cause choking Offend clients Contaminate hands and food Lead to time-temperature abuse What symptom must be reported to the director or supervisor? Headache Dizzyness Diarrhea Sweating The temperature danger zone is the temperature range between: 0°F to 41°F (-18°C to 5°C) 32°F to 41°F (0°C to 5°C) 41°F to 135°F (5°C to 57°C) 135°F to 212°F (57°C to 100°C) A delivery should be rejected when: The truck contains a door lock The product contains pests Refrigerated food is at 41°F or lower Frozen food is frozen solid A bimetallic stemmed thermometer is being calibrated. After the stem has been submerged in ice water and the indicator has stopped moving, the thermometer must be adjusted to what temperature? 0°F 32°F 41°F 45°F Refrigerated food must be stored at temperatures no higher than: 41°F 45°F 47°F 49°F How far off the floor must food be stored? 1 inch 2 inches 4 inches 6 inches Which storage date is the last date recommended for the product while at peak quality? Packing or manufacturing date Sell-by date Best-by or best used by date Use-by or expiration date Cans should be discarded if they have: Torn labels that are still readable Shallow dents in the can body Swollen or bulging ends Rust that can be wiped off Produce should be discarded when it has: Mold Light bruising Code dates Intact skin TCS food should be repackaged in a clean room that maintains a temperature no higher than: 55°F 65°F 75°F 85°F What information must be included on repackaged food labels? Nutritional value of each ingredient Directions for preparation List of each major food allergen Calorie count of each serving Drive times in unrefrigerated delivery vehicles should be kept to less than: 120 minutes 90 minutes 60 minutes 30 minutes Which practice when transporting food will help keep it safe? Keeping refrigerated food at 45°F or lower Storing raw food over ready-to-eat food Packing the delivery vehicle tightly so air cannot circulate around the products Covering refrigerated food thermal blankets What is the difference between cleaning and sanitizing? Cleaning removes dirt while sanitizing reduces pathogens to safe levels Cleaning removes dirt and pathogens while sanitizing sterilizes a surface Cleaning reduces pathogens to safe levels while sanitizing removes visible dirt and food Cleaning reduces pathogens to safe levels while sanitizing sterilizes a surface What is the correct order for cleaning and sanitizing? Rinse, wash, sanitize, scrape, air-dry Rinse, sanitize, wash scrape, air-dry Scrape, rinse, wash, sanitize, air-dry Scrape, wash, rinse, sanitize, air-dry What surface must be cleaned and sanitized? Refrigerator door Prep table Storage shelf Garbage container What is the second sink of a three-compartment sink used for? Scraping Washing Rinsing Sanitizing Where should garbage containers be cleaned? In clean rooms In three-compartment sinks In salvage areas Away from food storage areas Insects and rodents are a food-safety risk because they: Eat food that is meant for clients Carry pathogens and can make people sick Scare employees Make a mess with their nests and droppings CAPTCHA Email
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