ServSafe Practice Test 1 4

Question 1

A food worker returns from the restroom and puts gloves on without washing hands first. What is wrong with this practice?

Accepted Answer

Gloves can become contaminated if worn over unwashed hands

Answer

Gloves do not replace handwashing — pathogens on unwashed hands can be introduced to the glove interior and later transferred to food.

Question 2

A restaurant receives a shipment of fresh fish. Which sign indicates the fish should be rejected?

Accepted Answer

Cloudy, sunken eyes

Answer

Cloudy and sunken eyes indicate spoilage; fresh fish should have clear, bright, bulging eyes.

Question 3

Which type of thermometer is BEST for checking the internal temperature of a thin hamburger patty?

Accepted Answer

Thermocouple with a thin probe

Answer

A thermocouple with a thin probe gives fast, accurate readings in thin foods where a bimetallic stem would extend beyond the item.

Question 4

A food handler cuts raw chicken and then uses the same cutting board — without cleaning — to slice tomatoes. This is an example of:

Accepted Answer

Cross-contamination

Answer

Using the same surface for raw poultry and ready-to-eat vegetables without cleaning between uses transfers pathogens — this is cross-contamination.

Question 5

What is the correct water temperature for the wash compartment of a three-compartment sink?

Accepted Answer

At least 110°F (43°C)

Answer

Water in the wash compartment must be at least 110°F (43°C) to effectively remove grease and food debris with detergent.

ServSafe Food Safety Test Prep Practice Test