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This quiz will enable you as the learner to understand your readiness for the ServSafe exam.

Questions and Answers

1.

The temperature danger zone is between 41F and 135F.
- A.
  
  True
- B.
  
  False
Correct Answer
A. True
2.

When using an item from storage, one should use the last arrived approach.
- A.
  
  True
- B.
  
  False
Correct Answer
B. False
3.

Cleaning an area is all you need to prevent pathogens.
- A.
  
  True
- B.
  
  False
Correct Answer
B. False

Explanation
Cleaning only removes debris and food from an area. To reach a satisfactory environment, one must clean then SANATIZE an area.

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4.

The minimum internal temperature is the same for beef, pork, eggs, and poultry.
- A.
  
  True
- B.
  
  False
Correct Answer
B. False
5.

There are three types of hazards in the kitchen, Physical, Biological, and Chemical
- A.
  
  True
- B.
  
  False
Correct Answer
A. True
6.

The flow of food ends when you properly receive it.
- A.
  
  True
- B.
  
  False
Correct Answer
B. False

Explanation
The flow of food follows a path from purchasing through service to the guest.

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7.

Every facet of the kitchen must follow all federal, state, and local laws and regulations.
- A.
  
  True
- B.
  
  False
Correct Answer
A. True
8.

Metal shavings are what type of hazard?
- A.
  
  Physical
- B.
  
  Biological
- C.
  
  Chemical
Correct Answer
A. Physical
9.

Raw chicken and eggs must be kept at 37F or lower.
- A.
  
  True
- B.
  
  False
Correct Answer
B. False

Explanation
Remember the danger zone of 41 to 135f

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10.

Food should always be thawed at room temperature.
- A.
  
  True
- B.
  
  False
Correct Answer
B. False

Explanation
Never thaw at room temperature or in standing water.

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Quiz Review Timeline +

Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.

Current Version
Jan 24, 2013

Quiz Edited by
ProProfs Editorial Team
May 02, 2011

Quiz Created by
Servesafe

Module Quiz

The temperature danger zone is between 41F and 135F.

When using an item from storage, one should use the last arrived approach.

Cleaning an area is all you need to prevent pathogens.

The minimum internal temperature is the same for beef, pork, eggs, and poultry.

There are three types of hazards in the kitchen, Physical, Biological, and Chemical

The flow of food ends when you properly receive it.

Every facet of the kitchen must follow all federal, state, and local laws and regulations.

Metal shavings are what type of hazard?

Raw chicken and eggs must be kept at 37F or lower.

Food should always be thawed at room temperature.