ServSafe Practice Test 2 2

Question 1

What is the maximum acceptable receiving temperature for fresh fish?

Accepted Answer

41°F (5°C)

Answer

Fresh fish must be received at 41°F (5°C) or below to be accepted.

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

Pathogens from raw ground beef were transferred to the ready-to-eat salad via the food handler's hands — this is cross-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

A sore throat with fever requires restriction to non-food contact duties when serving a general population, but not full exclusion.

Question 4

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

Accepted Answer

Quaternary ammonium compounds (quats)

Answer

Quaternary ammonium compounds (quats) are effective over a wider pH range than chlorine or iodine sanitizers.

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

Regular calibration ensures that thermometers provide accurate readings, which are essential for verifying safe cooking, cooling, and storage temperatures.

ServSafe Food Safety Test Prep Practice Test

ServSafe Food Safety Test Prep Practice Test

ServSafe Practice Test 2 2