ServSafe 7th Edition Practice Test

Which of these would not be considered part of good hygiene in food handling?

• using a paper towel to open the bathroom door after washing you hands

• using hand sanitizer when you can't wash your hands

• using soap to lather your arms and hands

• drying your hands with a paper towel after washing them

The most dangerous temperature range for preparing, handling, or holding foods is __.

• above 50 degrees F

• 41 degrees F to 135 degrees F

• 32 degrees F and 100 degrees F

• above freezing

Olivia notices a small box of frozen chicken breasts on the counter that have been left out of the freezer and have begun to thaw. What action should she take?

• Put them back in the freezer

• Leave them where they are as someone may have left them out to thaw

• Tell the manager

• Cook them to a temperature over 135 degrees F

Alex is roasting chicken for dinner service. He inserts the thermometer into the thickest part of the breast and knows it is safely cooked when the thermometer reads __.

• 135 degrees F for 15 seconds

• 155 degrees F for 15 seconds

• 145 degrees F for 15 seconds

• 165 degrees F for 15 seconds

Which of these is not true about hand washing?

• Antibacterial soap must be used to wash hands

• Hot water should be used to wash hands

• Using either a hand dryer or a paper towel to dry hands is acceptable

• Hand scrubbing should take place for at least 10-15 seconds

Mike cur his finger at work two days ago and now it is oozing and seems to be infected. He should __.

• go to the urgent care center immediately

• cover it with an impermeable cover such as a bandage or finger cot, and then wear a single-use glove on the affected hand

• tell a manager about the finger and not work in direct contact with food

• place a band-aid, antibacterial ointment, and finger cot over his affected finger

Which parts must every food label contain?

• name of food and potential allergens

• potential allergens and expiration (use by) date

• name of food and expiration (use by) date

• ingredients and expiration (use by) date

Although all food is in danger of becoming spoiled, which is not considered a "high-risk" food for bacterial contamination?

• eggs

• melon

• bread

• uncooked chicken

Which of these is not a time that a food handler should change gloves?

• after handling ready-to-eat foods

• if they are dirty or torn

• every four hours

• before starting a new task

Which list represents proper sanitation of a surface?

• sanitize, clean, rinse, dry with a towel

• clean, rinse, sanitize, air-dry

• clean, rinse, sanitize, dry with a towel

• clean, sanitize, rinse, air-dry