ServSafe Certification Exam

1. What is the temperature danger zone for potentially hazardous foods?
A. 41°F to 135°F
B. 32°F to 165°F
C. 40°F to 140°F
D. 45°F to 150°F

Correct Answer:A
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2. Which type of contaminant is most commonly associated with food allergies?
A. Biological
B. Chemical
C. Physical
D. All of the above

Correct Answer:A
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3. What is the minimum internal cooking temperature for ground beef?
A. 145°F
B. 155°F
C. 165°F
D. 175°F

Correct Answer:C
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4. What is the first step in cleaning and sanitizing a surface?
A. Rinsing the surface with water
B. Washing the surface with soap
C. Sanitizing the surface
D. Inspecting the surface for dirt

Correct Answer:B
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5. When should you wash your hands while handling food?
A. Before handling food
B. After touching your face, hair, or body
C. After handling raw meat, poultry, or seafood
D. All of the above

Correct Answer:D
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6. What is the most effective method for cooling large quantities of hot food?
A. Placing the food in a refrigerator immediately
B. Stirring the food frequently
C. Using an ice-water bath
D. Leaving the food at room temperature for a short time

Correct Answer:C
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7. Which type of food should be stored on the top shelf in a refrigerator?
A. Raw poultry
B. Ready-to-eat food
C. Raw ground beef
D. Dairy products

Correct Answer:B
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8. What is the recommended method for thawing frozen food?
A. Thawing at room temperature
B. Thawing under hot running water
C. Thawing in a refrigerator
D. Thawing in a microwave

Correct Answer:C
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9. What is the primary purpose of a food safety management system?
A. To prevent foodborne illness
B. To increase food production efficiency
C. To reduce food waste
D. To enhance food flavor

Correct Answer:A
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10. What is the recommended temperature for receiving cold TCS (Time/Temperature Control for Safety) food?
A. 32°F or lower
B. 41°F or lower
C. 45°F or lower
D. 50°F or lower

Correct Answer:B
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