ServSafe Quizzes & Trivia
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Questions: 59 | Attempts: 6955 | Last updated: Jan 25, 2019
Questions: 40 | Attempts: 5034 | Last updated: Jul 2, 2020
Questions: 20 | Attempts: 11257 | Last updated: Jun 24, 2020
Questions: 57 | Attempts: 6109 | Last updated: Oct 5, 2017
Questions: 40 | Attempts: 16293 | Last updated: Jun 24, 2020
There is a strict way in which food should be handles in order to prevent contamination before it reaches the final consumer. Waiters are the people that bring food to a customer and have some knowledge on food handling. Take the...
Questions: 59 | Attempts: 6955 | Last updated: Jan 25, 2019
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Sample QuestionA package of raw chicken breasts is left out at room temperature
In this ServSafe Sample Diagnostic Test Part I, we’ll be taking a close look at the well renowned Food and Beverage Safety Training and Certification program, which is administered by the National Restaurant Association...
Questions: 40 | Attempts: 5034 | Last updated: Jul 2, 2020
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Sample QuestionIn a Heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse?
Questions: 20 | Attempts: 11257 | Last updated: Jun 24, 2020
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Sample QuestionWhich Food item has been associated with Salmonella Typhi?
In this quiz, test your knowledge on food safety as you answer questions on minimal temperature at which to store hot TCS food, where to avoid touching when serving food, and reserving food, among other topics. What do you know?
Questions: 57 | Attempts: 6109 | Last updated: Oct 5, 2017
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Sample QuestionBeef stew must be cooled from 135*F to 70*F within _____ hours and from 70*F to 41*F or lower in the next _______ hours.
Questions: 40 | Attempts: 16293 | Last updated: Jun 24, 2020
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Sample QuestionWhen should employees receive food safety training?
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ServSafe Questions & Answers
Which agency enforces food safety in a foodservice operation in USA?
(B)Food & Drug Administration (FDA)
FDA is responsible forenforcing food safety in a foodservice operation in the USA.
Why should food not be stored in a galvanized container?
The food and drug Administration has actually approved galvanized steel storage of food. However, foods that are highly acidic should not be placed in these containers. This is because the acidity from items like tomatoes, citrus fruits, and other si
What does FATTOM stand for?
FATTOM stands for Food, Acidity, Temperature, Time, Oxygen, Moisture.
What is the minimum temperature for the final rinse in a heat-sanitizing dishwashing machine?
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The minible temp for the final rince is 180 for a heat sanatzing dishwasher
If you are in the service industry one thing you must know is that presentation and standards is everything. Are you training to be a server and have undergone a safe serve course? If so then the quiz below is designed to help...
Questions: 55 | Attempts: 2388 | Last updated: Mar 18, 2019
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Sample QuestionWhat must food handlers do after touching their hair, face, or body?
As we sail through chapters ten to fourteen of our quizzes on the proper safety protocols when handling, serving and cooking food, answer questions on lighting, water sources, hand washing stations and garbage containers. What...
Questions: 59 | Attempts: 2055 | Last updated: Oct 5, 2017
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Sample QuestionIdentify the minimum lighting intensity requirement for each area. Dry storage areas
Questions: 29 | Attempts: 436 | Last updated: Jun 24, 2020
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Sample QuestionWhich food item has been associated with salmonella typhi?
ServSafe is a safety training and certificate program for food and beverages, and is required by most restaurants as a basic credential for their management staff before hiring. What do you know about the cert?
Questions: 23 | Attempts: 298 | Last updated: Oct 18, 2017
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Sample QuestionHeld at 145F for 15 seconds
The Flow of Food: An Introduction
Questions: 17 | Attempts: 234 | Last updated: Jan 30, 2013
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Sample QuestionWhat is the most basic way to prevent Cross-Contamination?
Questions: 20 | Attempts: 219 | Last updated: Jun 1, 2020
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Sample QuestionWhat should be done with preset, unwrapped utensils that appear to be unused after guests have left the table?
Certification exam practice
Questions: 23 | Attempts: 152 | Last updated: Feb 15, 2013
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Sample QuestionHeld at 145F for 15 seconds
This quiz will enable you as the learner to understand your readiness for the ServSafe exam.
Questions: 10 | Attempts: 113 | Last updated: Jan 24, 2013
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Sample QuestionThe temperature danger zone is between 41F and 135F.
For serve safe, it will help you pass
Questions: 49 | Attempts: 87 | Last updated: Sep 3, 2015
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Sample QuestionBeef stew must be cooled from 135*F to 70*F within _____ hours and from 70*F to 41*F or lower in the next _______ hours.
Safety for Food Service/ Consumption
Questions: 14 | Attempts: 73 | Last updated: Jan 30, 2013
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Sample QuestionWhich type of food would be the most likely to cause a foodborne illness?
How conversant are you when it comes to the Servsafe Company? Affordable and safe food is something that every person looks to have and at Servsafe this is what everyone who walks into the facility can count on. By raking his...
Questions: 80 | Attempts: 43 | Last updated: Apr 9, 2020
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Sample QuestionWhich food item has been associated with salmonella typhi?
It's time to answer some cool and interesting questions about servsafe diagnostic!
Questions: 19 | Attempts: 10 | Last updated: Oct 10, 2016
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Sample QuestionHow should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength?
