ServSafe FoodHandler Practice Test 2

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Question 1 of 10

1. Question
Time and Temperature Abuse Happens when:
- a. Foods are not cooked or reheated to the proper temperature to kill pathogens.
- b. Foods are held at the proper temperature
- c. Foods are cooled properly
- d. Foods are not held at the proper temperature or cooled properly
- e. All of the Above
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Question 2 of 10

2. Question
At which part of the flow of food is Food Safety the biggest concern?:
- a. Purchasing, receiving & storing
- b. Prep, cooking, reheating & serving
- c. Holding & cooling
- d. All of the above
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Question 3 of 10

3. Question
After touching the hair, scratching the skin or rubbing the face a food service worker must:
- a. Must wash their hands
- b. Put on a new pair of gloves
- c. Take a selfie
- d. Take a break
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Question 4 of 10

4. Question
Food service workers can use hand sanitizer in place of hand washing when:
- a. There isn’t enough time to wash their hands
- b. Hand sanitizer is never to be used in place of hand washing
- c. When they are wearing gloves
- d. When the hand sink is broken
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Question 5 of 10

5. Question
Food can be contaminated:
- a. Accidentally
- b. During processing or manufacturing
- c. From chemicals or physical hazards
- d. From poor personal hygiene of food handlers
- e. All of the Above
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Question 6 of 10

6. Question
Food Contaminants include (check all that apply):
- a. Biological
- b. Physical
- c. Take-out
- d. Chemical
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Question 7 of 10

7. Question
An example of a corrective action to time-temperature abuse is:
- a. Discarding the food
- b. Giving the food away
- c. Reheating food that was being held below 135 degrees
- d. Adding hot foods to foods below 135 degrees
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Question 8 of 10

8. Question
Preventing time-temperature abuse can be done by:
- a. Keeping track of holding temperatures and times
- b. Using a proper working thermometer
- c. Taking corrective actions, as needed
- d. All of the above
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Question 9 of 10

9. Question
The correct concentration for a chlorine sanitizing solution is:
- a. 500-650 ppm
- b. 50-99 ppm
- c. 100 ppm
- d. 1000 ppm
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Question 10 of 10

10. Question
Cleaning and sanitizing of food contact surfaces needs to happen (check all that apply):
- a. Every 4 hours, when in constant use
- b. Before prepping a different food
- c. As food is prepped
- d. When work is stopped and foods may have been contaminated
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ServSafe FoodHandler Practice Test 2

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