by alex
In the world of food service, ensuring the safety and sanitation of food is paramount. This ServSafe Quiz is designed to challenge your understanding of key practices that keep food safe from contamination and prevent foodborne illnesses. Sharpen your knowledge and see how well you can protect your customers’ health. Good luck!
ServSafe Quiz Questions Overview
1. What is the minimum internal temperature for cooking poultry, including whole or ground chicken, turkey, and duck?
145°F (63°C)
155°F (68°C)
165°F (74°C)
175°F (79°C)
2. Which of the following is NOT a common food allergen?
Peanuts
Shellfish
Gluten
Rice
3. What is the maximum amount of time that potentially hazardous food can be left in the temperature danger zone?
1 hour
2 hours
4 hours
6 hours
4. Which of the following is a proper method for thawing frozen food?
At room temperature
In the refrigerator
In hot water
On the counter
5. What is the first step in cleaning and sanitizing a food-contact surface?
Rinsing the surface
Scraping or removing food from the surface
Applying sanitizer
Washing the surface
6. Which of the following symptoms requires a food handler to be excluded from the operation?
Coughing
Sneezing
Sore throat with fever
Headache
7. What is the proper concentration for a chlorine sanitizer solution used in a food service establishment?
25-50 ppm
50-100 ppm
100-200 ppm
200-300 ppm
8. Which of the following practices can help prevent cross-contamination?
Using the same cutting board for raw meat and vegetables
Storing raw meat above ready-to-eat food
Washing hands after handling raw meat
Using the same utensils for raw and cooked food
9. What is the minimum temperature that hot food should be held at to ensure safety?
120°F (49°C)
130°F (54°C)
135°F (57°C)
140°F (60°C)
10. Which of the following is an example of a physical contaminant?
Bacteria
Pesticides
Metal shavings
Viruses
