Serv Safe 2019 Review

Test Description: Review for national serv safe exam

Instructions: Answer all questions to get your test result.

1) The temperature danger zone is

2) The second bowl of a three compartment sink is for

3) Foods prepared on-site may be kept for ____ days

4) Chicken must be cooked to an internal temperature of _____ degrees F.

5) A handwashing sink needs hot/cold water, soap, disposable towels, a trash can, and _____.

6) What foods should be stored on the top shelf of the refrigerator?

7) Hot food that is being held without temperature control must be sold, served, or thrown out after _____ hours.

8) In order to prevent backflow, the following item should be used

9) Thermometers must be calibrated to be accurate +/- _____ degrees

10) In order to be considered a foodborne illness outbreak, there must be _____ or more reported illnesses

11) Poultry should be cooked to an internal temperature of ______ degrees.

12) Water that will be used for handwashing must be at least ____ degrees F.

13) Which person is considered at high risk for foodborne illness?

14) What is a PCO?

15) Which is not a way to prevent cross contamination

16) What type of food should be stored on the second shelf of the refrigerator, underneath RTE foods?

17) Which symptom requires a foodservice worker to be excluded from working with food?

18) It should take approximately ______ minutes to effectively wash your hands.

19) Cold foods that will be without temperature control must be sold, served or thrown out within ____ hours.

20) Chicken salad was prepped on April 2nd. What date must it be served by?


*select an answer for all questions

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