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

A) bimetallic stemmed thermometer

B) thermistor

C) time- temp indicator

D) thermocouple

2 / 10

What is the correct temp for receiving cold TCS food?

A) 41 F or lower

B) 50 F or lower

C) 45 F or lower

D) 32 F or lower

3 / 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) calibrate the thermometer

D) take the temp of the roast chicken

4 / 10

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

A) Air

B) Immersion

C) Surface

D) Penetration

5 / 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) physical contamination

B) toxic-metal poisoning.

C) cross-contamination.

D) time-temperature abuse.

6 / 10

What do time-temperature indicators do?

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

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

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

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

7 / 10

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

A) Keep it accurate

B) Mark its sensing area

C) Measure temperatures through glass

D) Measure air temperature

8 / 10

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

A) at refrigeration temperatures.

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

C) below freezing temperature.

D) cooked to the correct internal temperature

9 / 10

At what temp do most foodborne pathogens grow most quickly?

A) 45- 65 F

B) 70- 125 F

C) 0-41 F

D) 130- 165 F

10 / 10

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

A) 0ºF (-18ºC)

B) 32ºF (0ºC)

C) 212ºF (100ºC)

D) 41ºF (5ºC)

Your score is

The average score is 70%

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