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ServSafe Practice Test and SMART SERVE PRACTICE TEST Questions with 100- correct Answers 2024
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ServSafe Practice Test and SMART SERVE PRACTICE TEST Questions with 100- correct Answers 2024
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ServSafe Practice Test and SMART SERVEPRACTICE TEST Questions with 100-
correct Answers 2024
A. They have not built up strong immune systems. - ✔✔ANSWER✔✔-Why are
preschool-age children at a higher risk for food borne illnesses?
A. They have not built up strong immune systems.
B. They are more likely to spend time in a hospital.
C. The are more likely to suffer allergic reactions.
D. Their appetites have increased since birth.
C. Sprouts - ✔✔ANSWER✔✔-Which is a TCS food?
A. Bread
B. Flour
C. Sprouts
D. Strawberries
D. purchasing food from unsafe sources - ✔✔ANSWER✔✔-The 5 common mistakes
that can lead to foodborne illness are failing to cook food adequately, holding food at
incorrect temperatures, using contaminated equipment, practicing poor personal
hygiene, and
A. reheating leftover food.
B. serving ready-to-eat food.
C. using single-use, disposable gloves
D. purchasing food from unsafe sources.
D. Controlling time and temperature - ✔✔ANSWER✔✔-What is an important measure
for preventing food borne illness?
A. Serving locally grown food
B. Using new equipment
C. Measuring pathogens
D. Controlling time and temperature
,D. Time-temperature abuse - ✔✔ANSWER✔✔-Raw chicken breast are left out at room
temperature on a prep table. What is the risk that could cause a food borne illness?
A. Cross-contamination
B. Poor cleaning and sanitizing
C. Poor personal hygiene
D. Time-temperature abuse
B. Poor cleaning and sanitizing - ✔✔ANSWER✔✔-A server cleans a dining table with a
wiping cloth and then puts the cloth in an apron pocket. What is the risk that could
cause a food borne illness?
A. Cross-contamination
B. Poor cleaning and sanitizing
C. Poor personal hygiene
D. Time-temperature abuse
C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice -
✔✔ANSWER✔✔-What are the most common symptoms of a food borne illness?
A. Diarrhea, vomiting, fever, nausea, abdominal cramps and dizziness
B. Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache
C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
D. Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness
A. Control time and temperature - ✔✔ANSWER✔✔-What is the most important way to
prevent a food borne illness from bacteria?
A. Control time and temperature
B. Prevent cross-contamination.
C. Practice good personal hygiene.
D. Practice good cleaning and sanitizing
D. Raw ground beef - ✔✔ANSWER✔✔-Enterohemorrhagic and shiga toxin-producing
E. coli are commonly linked with what type of food?
A. Potato salad
B. Thick stews
C. Dairy products
D. Raw ground beef
C. Practice good personal hygiene - ✔✔ANSWER✔✔-What is the most important way
to prevent a food borne illness from viruses?
A. Control time and temperature
B. Prevent cross-contamination.
C. Practice good personal hygiene.
D. Practice good cleaning and sanitizing.
, A. Norovirus - ✔✔ANSWER✔✔-A guest called a restaurant and told the manager about
getting sick after eating there. The guest complained of vomiting and diarrhea a few
hours after eating the raw oysters. What pathogen probably caused the illness?
A. Norovirus
B. Shigella spp.
C. Salmonella Typhi
D. Enterohemoryhagic and shiga toxin-producing E. coli
C. Seafood - ✔✔ANSWER✔✔-Parasites are commonly liked with what type of food?
A. Rice
B. Poultry
C. Seafood
D. Canned Food
A. Toxin - ✔✔ANSWER✔✔-A guest had a reversal of hot and cold sensations after
eating seafood. What most likely caused the illness?
A. Toxin
B. Virus
C. Bacteria
D. Parasite
A. Stored the sanitizer bottle away from the prep area - ✔✔ANSWER✔✔-A food handler
stored a sanitizer spray bottle on the shelf above the prep table that had just been
sanitized. Throughout the day, the food handler used the sanitizer on the prep table,
storing it in the same spot. What should the food handler have done differently?
A. Stored the sanitizer bottle away from the prep area
B. Stored the sanitizer bottle on the floor between uses
C. Stored the sanitizer bottle on the prep table between uses
D. Stored the sanitizer bottle with food supplies below the prep table
D. who to contact about suspicious activity - ✔✔ANSWER✔✔-To prevent the deliberate
contamination of food, a manager should know who is in the facility, monitor the security
of products, keep information related to food security on file, and know
A. when to register with the EPA
B. how to fill out an incident report.
C. where to find MSDS in the operation.
D. who to contact about suspicious activity.
A. Clean and sanitize utensils after use. - ✔✔ANSWER✔✔-What should food handlers
do to prevent food allergens from being transferred to food?
A. Clean and sanitize utensils after use.
B. Buy from approved, reputable suppliers.
C. Store cold food at 41 degrees F or lower
D. Label chemical containers correctly.
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