1. ServSafe Test Review B-5
ProStart 1
ServSafe Test Review
B-5

2. The three types of hazards that make food unsafe are…
Biological, environmental and chemical
Biological, chemical and sanitary
Chemical, physical and environmental
Chemical, physical and biological

3. Practicing good personal hygiene Controlling time and temperature
A food handler washes hands and changes gloves after prepping hamburgers and before chopping lettuce. The foodhandler is…
Being too careful
Practicing good personal hygiene
Controlling time and temperature
Cleaning and sanitizing the right way

4. Before use, a thermometer must be…
New and clean
Clean and dry
Sanitized and dry
Washed, rinsed and sanitized

5. In the cooler, an item is labeled “Fish: Use by today
In the cooler, an item is labeled “Fish: Use by today.” What should the foodhandler do?
Use the fish because it was prepped today
Do not use the fish and tell the manager
Throw out the fish and don’t tell the manager
Label the food with today’s date.

6. Droppings that look like grains of black pepper are a sign of…
Cockroaches
Rodents
Flies
Bees

7. ServSafe Test Review B-6
ProStart 1
ServSafe Test Review
B-6

8. The three types of hazards that make food unsafe are…
Biological, environmental and chemical
Biological, chemical and sanitary
Chemical, physical and environmental
Chemical, physical and biological

9. Before use, a thermometer must be…
New and clean
Clean and dry
Sanitized and dry
Washed, rinsed and sanitized

10. In the cooler, an item is labeled “Fish: Use by today
In the cooler, an item is labeled “Fish: Use by today.” What should the foodhandler do?
Use the fish because it was prepped today
Do not use the fish and tell the manager
Throw out the fish and don’t tell the manager
Label the food with today’s date.

11. ServSafe Test Review B-7
ProStart 1
ServSafe Test Review
B-7

12. The three types of hazards that make food unsafe are…
Biological, environmental and chemical
Biological, chemical and sanitary
Chemical, physical and environmental
Chemical, physical and biological

13. Practicing good personal hygiene Controlling time and temperature
A food handler washes hands and changes gloves after prepping hamburgers and before chopping lettuce. The foodhandler is…
Being too careful
Practicing good personal hygiene
Controlling time and temperature
Cleaning and sanitizing the right way

14. Practicing good personal hygiene Controlling time and temperature
A food handler washes hands and changes gloves after prepping hamburgers and before chopping lettuce. The foodhandler is…
Being too careful
Practicing good personal hygiene
Controlling time and temperature
Cleaning and sanitizing the right way

15. Before use, a thermometer must be…
New and clean
Clean and dry
Sanitized and dry
Washed, rinsed and sanitized

16. No, the temperature is too high
A food handler puts a thermometer into a pot of soup that is being hot-held. The reading is Can the foodhandler serve the soup?
No, it is still too cold
No, the temperature is too high
Yes, the temperature is within the correct range
Yes, but only after it cools

17. In the cook’s apron pocket In the back pocket of the cook’s work pants
A cook uses a cleaning towel to wipe up spills on the counter. When the cook is not using the towel where should it be stored?
On the counter
In sanitizer solution
In the cook’s apron pocket
In the back pocket of the cook’s work pants