Practice Quiz

ServSafe / Food Safety Practice Test - Question List

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1. Which level of government should be consulted when making food safety decisions, listing the most important (first) resource to last resource?
  1. State, Federal, Local
  2. Federal, State, Local
  3. Local, State, Federal
  4. You should consult all of the above at the same time.
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2. What pathogen is the greatest risk found in raw chicken?
  1. E. coli
  2. Salmonella
  3. Hepatitis A
  4. Norwalk Virus or NoroVirus
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3. The model for food safety standards is based on a system called:
  1. HACCP -Hazard Analysis and Critical Control Points
  2. GMP-Good Manufacturing Practices
  3. PHP-Public Health Plan
  4. Scientific Studies and Government Regulation
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4. Food Safety is of particular importance for which of the following groups?
  1. Children under the age of six
  2. Adults over the age of sixty five
  3. People with immunodeficiencies
  4. All of the above
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5. For any workstation within a kitchen, the following article(s) should always be found:
  1. Plastic hand gloves
  2. Red bucket filled with diluted bleach water
  3. Head gear
  4. All of the above
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