ServSafe Practice Test 90 Questions And Answers

ServSafe Practice Test | 90 Questions And Answers

• They have not built up strong immune systems. ⬅ Correct Ans Why are

preschool-age children at a higher risk for food borne illnesses?

• They have not built up strong immune systems.
• They are more likely to spend time in a hospital.
• The are more likely to suffer allergic reactions.
• Their appetites have increased since birth.
• Sprouts ⬅ Correct Ans Which is a TCS food?
• Bread
• Flour
• Sprouts
• Strawberries
• purchasing food from unsafe sources ⬅ Correct Ans The 5 common mistakes

that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and

• reheating leftover food.
• serving ready-to-eat food.
• using single-use, disposable gloves
• purchasing food from unsafe sources.
• Controlling time and temperature ⬅ Correct Ans What is an important measure

for preventing food borne illness?

• Serving locally grown food
• Using new equipment
• Measuring pathogens
• Controlling time and temperature
• Time-temperature abuse ⬅ Correct Ans Raw chicken breast are left out at

room temperature on a prep table. What is the risk that could cause a food borne illness?

• Cross-contamination
• Poor cleaning and sanitizing
• Poor personal hygiene
• Time-temperature abuse
• Poor cleaning and sanitizing ⬅ Correct Ans A server cleans a dining table with

a wiping cloth and then puts the cloth in an apron pocket. What is the risk that could cause a food borne illness?

• Cross-contamination
• Poor cleaning and sanitizing
• Poor personal hygiene 1 / 2

• Time-temperature abuse
• Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice ⬅ Correct

Ans What are the most common symptoms of a food borne illness?

• Diarrhea, vomiting, fever, nausea, abdominal cramps and dizziness
• Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache
• Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
• Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness
• Control time and temperature ⬅ Correct Ans What is the most important way

to prevent a food borne illness from bacteria?

• Control time and temperature
• Prevent cross-contamination.
• Practice good personal hygiene.
• Practice good cleaning and sanitizing
• Raw ground beef ⬅ Correct Ans Enterohemorrhagic and shiga toxin-producing
• coli are commonly linked with what type of food?
• Potato salad
• Thick stews
• Dairy products
• Raw ground beef
• Practice good personal hygiene ⬅ Correct Ans What is the most important way

to prevent a food borne illness from viruses?

• Control time and temperature
• Prevent cross-contamination.
• Practice good personal hygiene.
• Practice good cleaning and sanitizing.
• Norovirus ⬅ Correct Ans A guest called a restaurant and told the manager

about getting sick after eating there. The guest complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness?

• Norovirus
• Shigella spp.
• Salmonella Typhi
• Enterohemoryhagic and shiga toxin-producing E. coli
• Seafood ⬅ Correct Ans Parasites are commonly liked with what type of food?
• Rice
• Poultry
• Seafood
• Canned Food
• Toxin ⬅ Correct Ans A guest had a reversal of hot and cold sensations after

eating seafood. What most likely caused the illness?

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