ServSafe Safe Flow of Food Practice Test (Chapter 4)

ServSafe Chapter 4- Flow of Food

ServSafe Practice Test (Quiz)

Test Purpose: ServSafe Test Prep
Question Type: Sample / Demo
Time Allowed: N/A
Topics Covered: Chapter 4-Safe Flow of Food
Total Questions: 10
Live Score: You can find your test score as a percentage at the of the test.

1 / 10

What is the correct temp for receiving cold TCS food?

A) 50 F or lower

B) 32 F or lower

C) 41 F or lower

D) 45 F or lower

2 / 10

What device can be used to record time- temp abuse during delivery of food?

A) thermistor

B) time- temp indicator

C) thermocouple

D) bimetallic stemmed thermometer

3 / 10

When using the ice-point technique to calibrate a thermometer, to what temperature should the thermometer be adjusted?

A) 0ºF (-18ºC)

B) 212ºF (100ºC)

C) 41ºF (5ºC)

D) 32ºF (0ºC)

4 / 10

What do time-temperature indicators do?

A) Show if food has been cross-contaminated during preparation

B) Measure the length of time that food should be cooked

C) Show if food has been time-temperature abused during shipment

D) Measure temperature through a probe with a sensor at the end

5 / 10

While getting ready to check the temp of a roast chicken, a chef dropped a bimetallic stemmed thermometer onto a prep table. What should the chef do next?

A) clean and sanitize the thermometer

B) check the dimple

C) take the temp of the roast chicken

D) calibrate the thermometer

6 / 10

At what temp do most foodborne pathogens grow most quickly?

A) 70- 125 F

B) 130- 165 F

C) 0-41 F

D) 45- 65 F

7 / 10

Pathogens are likely to grow well in a meat stew that is

A) at refrigeration temperatures.

B) below freezing temperature.

C) cooked to the correct internal temperature

D) between 41ºF and 135ºF (5ºC and 57ºC).

8 / 10

Which probe should be used to check the temperature of a pork roast?

A) Surface

B) Immersion

C) Air

D) Penetration

9 / 10

Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of

A) time-temperature abuse.

B) toxic-metal poisoning.

C) physical contamination

D) cross-contamination.

10 / 10

What is the calibration nut on a bimetallic stemmed thermometer used for?

A) Measure air temperature

B) Mark its sensing area

C) Keep it accurate

D) Measure temperatures through glass

Your score is

The average score is 69%

Test Mode	Online Practice Test
Category	ServSafe
Test Name	ServSafe Practice Test
Content	Chapter 4
Practice Test Registration	Not Required