This is the ServSafe 40 Question Practice Quiz. Updated 2017
Centers for Disease Control and Prevention
Food and Drug Administration
State or local regulatory authority
U.S. Department of Agriculture
Identifying risks, creating specifications, and training.
Identifying risks, corrective action, and training
Identifying risks, creating purchase orders, and training
Identifying risks, record keeping, and training.
Contact the local regulatory authority before use.
Use the water for everything except dishwashing
Boil the water for 1 minute before use
Use the water for everything except hand washing
When to register with the EPA
How to fill out an incident report
Where to find Safety Data Sheets in the operation
Whom to contact about suspicious activity
Change apron
Wash hands
Put disposable gloves back on
Wipe hands on a cloth towel
3 seconds
5 seconds
10 seconds
20 seconds
Cover the wound with an impermeable cover and wear a single-use glove
Cover the wound with an impermeable cover and limit contact with food
Wash hands and bandage the wound with an impermeable cover
Apply ointment and bandage the wound with an impermeable cover
Short and unpolished
Long and unpolished
Long and painted with nail polish
Short and painted with nail polish
Exclude the food handler from the operation
Report the illness to the local regulatory authority
Speak with the food handler's medical practitioner
Restrict the food handler form working with food
Keep the food handler away from duties that involve food
Exclude the food handler from the operation
Make sure the food handler is supplied with disposable gloves
Make sure the food handler washes hands often
Where customers cannot see them
Outside the kitchen door
Dishwashing areas
Designated areas
30 days after the day the shellfish were received
90 days after the day the shellfish were received
30 days after the last shellfish was sold or served from the container
90 days after the last shellfish was sold or served from the container
Inspect only the TCS food
Inspect all food immediately before storing it
Stack the delivery neatly and inspect it within 12 hours
Store it immediately and inspect it later
Macaroni salad stored above raw salmon
Raw ground pork stored below raw poultry
Raw poultry stored above raw pork
Sliced pineapple stored below raw steaks
12 hours
24 hours
36 hours
48 hours
Refer to the vendor notification for the next steps
Contact the supplier and arrange for the product to be picked up
Label the item to prevent it from accidentally being placed back in inventory
Inform the local media, customers, and employees of the reason for the recall
2 days
5 days
7 days
9 days
Below freezing temperature
At refrigeration temperatures
Between 41° and 135° (5°C and 57°C)
Cooked to the correct internal temperature
Bananas
Coffee
Crackers
Sprouts
41°F (5°C) or lower
45°F (7°C) or lower
51°F (11°C) or lower
55°F (13°C) or lower
They do not have strong appetites
They do not receive enough nutrition
They are more likely to suffer allergic reactions
They have not yet built up their immune systems.
Leanness
Density
Ripeness
Acidity
Cross-contamination
Time-temperature abuse
Physical contamination
Toxic-metal poisoning
FAT TOM
Food allergies
Chemical sensitivity
Poor personal hygiene
Food allergies
Norovirus
Botulism
Hepatitis A