ServSafe Practice Test 2 2

Question 1

What is the maximum acceptable receiving temperature for fresh fish?

Accepted Answer

41°F (5°C)

Answer

32°F (0°C)

Answer

45°F (7°C)

Answer

50°F (10°C)

Question 2

A food manager notices that a food handler did not wash their hands after handling raw ground beef before touching ready-to-eat salad greens. What type of contamination has occurred?

Accepted Answer

Cross-contamination

Answer

Direct contamination

Answer

Chemical contamination

Answer

Physical contamination

Question 3

Which of the following symptoms requires a food handler to be RESTRICTED to non-food contact duties (not excluded from work)?

Accepted Answer

Sore throat with fever when serving a general population

Answer

Diarrhea and vomiting

Answer

Jaundice

Answer

Infected wound that is bandaged and covered

Question 4

Which chemical sanitizer is effective over the widest range of water pH levels?

Accepted Answer

Quaternary ammonium compounds (quats)

Answer

Chlorine (sodium hypochlorite)

Answer

Iodine-based sanitizer (iodophor)

Answer

Hydrogen peroxide

Question 5

Why is it important to calibrate thermometers regularly in a food service operation?

Accepted Answer

To ensure accurate temperature readings that protect food safety

Answer

To satisfy health department record-keeping requirements only

Answer

To prevent rust from forming on bimetallic stems

Answer

To comply with OSHA workplace safety regulations

Question 6

A manager receives a delivery of pasteurized liquid eggs. What temperature must they be received at?

Accepted Answer

41°F (5°C) or below

Answer

32°F (0°C) or below

Answer

45°F (7°C) or below

Answer

50°F (10°C) or below