ServSafe Practice Test Sample Questions

Try these free sample questions from the ServSafe Practice Test. Each one shows the correct answer and an explanation.

Question 1

What is the temperature danger zone for TCS (time/temperature control for safety) food?

Answer: 41°F to 135°F

Explanation: Pathogens grow fastest between 41°F and 135°F. Keep TCS food out of this range whenever possible.

What is the minimum internal cooking temperature for ground beef, and for how long?

Answer: 155°F for 17 seconds

Explanation: Grinding spreads pathogens from the surface through the meat, so ground meat requires 155°F for 17 seconds.

According to the two-stage cooling method, cooked food must be cooled from 135°F to 70°F within:

Answer: 2 hours

Explanation: Stage one: 135°F to 70°F within 2 hours. Stage two: 70°F to 41°F or lower within the next 4 hours (6 hours total).

Which of the following is NOT one of the major food allergens?

Answer: Corn

Explanation: Major allergens: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Corn is not on the list.

Anisakis, a parasite, is most commonly associated with which food?

Answer: Raw or undercooked fish

Explanation: Fish parasites are destroyed by cooking or by properly freezing fish intended to be served raw or undercooked.