ServSafe Safe Flow of Food Practice Test (Chapter 4)

ServSafe Safe Flow of Food Practice Test (Chapter 4) Quiz Question Answers: Our free ServSafe practice test is also available in printable PDF.

Prepare for your ServSafe Chapter 4 with our free online ServSafe practice tests. The program includes the following training/certification courses: ServSafe Food Handler, ServSafe Manager, ServSafe Alcohol, and ServSafe Allergens.

ServSafe Chapter 4- Flow of Food: An Introduction. To keep food safe throughout the flow of food:

Test Mode Online Practice Test
Category ServSafe
Test Name ServSafe Practice Test
Content Chapter 4
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ServSafe Safe Flow of Food Practice Test (Chapter 4)

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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

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

2 / 10

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

3 / 10

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

4 / 10

What is the correct temp for receiving cold TCS food?

5 / 10

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

6 / 10

What do time-temperature indicators do?

7 / 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?

8 / 10

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

9 / 10

At what temp do most foodborne pathogens grow most quickly?

10 / 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

Your score is

The average score is 75%

Prevent cross-contamination, and Prevent time-temperature abuse. For example, a frozen food might be safe when it leaves the processor’s plant. However, on the way to the supplier’s warehouse, the food might thaw. Once in your operation, the food might not be stored correctly, or it might not be cooked to the correct internal temperature. These mistakes can add up and cause a foodborne illness.

Disclaimer: Not affiliated with or endorsed by the National Restaurant Association Educational Foundation (NRAEF).  ServSafe is a registered trademark of NRAEF and is used here solely for purposes of identification.

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