ServSafe Practice Test Results

Question 1
60% answer correctly
Food held at 41°F (5°C) or lower before being removed from refrigeration can be held without temperature control for up to how many hours?
2
6
4
8
Question 2
54% answer correctly
What is the third step in cleaning and sanitizing items in a three-compartment sink?
Washing
Air-drying
Rinsing
Sanitizing
Question 3
69% answer correctly
How many seconds does an iodine sanitizer solution need to be in contact with the object being sanitized?
30
45
15
60