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

Salmonella is a biological hazard — a pathogenic microorganism that can cause foodborne illness.

Question 2

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

Accepted Answer

6 inches (15 cm)

Answer

Dry storage shelving must be at least 6 inches (15 cm) off the floor to allow for cleaning and to prevent pest harborage.

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

When using time as a public health control, hot food may be held without temperature control for a maximum of 4 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

Cans that are swollen, have leaking seams, or are severely dented must be rejected because they may harbor Clostridium botulinum toxin.

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

Hand sanitizer is only appropriate as a supplemental step after proper handwashing — it does not replace handwashing.

ServSafe Food Safety Test Prep Practice Test