Bartending skills aside, how does your food and beverage safety knowledge measure up? (Photo: Getty) By Hailey Evans dsm Associate Editor I was recently out with some friends of mine who work in the service industry. They got on the subject of the ServeSafe certifications, a required training that c omes up every few years depending on your position. Kitchen staff are required to pass food safety courses, for example, and bartenders take a course on responsible alcohol service. I joked about trying to pass my first ServeSafe alcohol safety test when I started in the restaurant world at just 18, when I didn’t know the difference between whiskey and rum. I don’t work in restaurants anymore, but the A+ student within me needed to know if could pass 10 years later. Whether or not you’ve ever wondered the same, I thought it would be fun to share some questions from a practice test. Could you pass a ServeSafe certification test? Test your food and beverage safety knowledge with these 10 questions below. 1. A guest appears to be intoxicated but wants another drink. What is the correct thing to do?  a. Serve the guest because they are a paying customer. b. Do not serve any more alcohol to the guest. c. Serve the guest, but water down their drinks. 2. How many drinks are in a 60-ounce pitcher of beer with an ABV of 5% a. Three b. Four c. Five 3. Which group of individuals has a higher risk of foodborne illness? a. Teenagers b. Elderly people c. Women 4. Ciguatera toxin is commonly found in: a. Amberjack b. Pollock c. Cod 5. What is the minimum time an iodine sanitizer must be in contact with the object being sanitized? a. 15 seconds b. 30 seconds c. 1 minute 6. Most of the alcohol that a person drinks is absorbed into the bloodstream from which organ? a. The small intestine b. The liver c. The stomach 7. True or false: It is illegal to serve alcohol to a pregnant person. 8. True or false: A bottle of vodka labeled 80-proof contains 80% alcohol. 9. True or false: The minimum water temperature required to sanitize objects is 171 degrees Fahrenheit. 10. True or false: Single-use gloves are not required when washing produce. Answer key: 1. A guest appears to be intoxicated but wants another drink. What is the correct thing to do? b. Do not serve any more alcohol to the guest. 2. How many drinks are in a 60-ounce pitcher of beer with an ABV of 5% c. Five 3. Which group of individuals has a higher risk of foodborne illness? b. Elderly people 4. Ciguatera toxin is commonly found in: a. Amberjack 5. What is the minimum time an iodine sanitizer must be in contact with the object being sanitized? b. 30 seconds 6. Most of the alcohol that a person drinks is absorbed into the bloodstream from which organ? a. The small intestine 7. False: It is illegal to serve alcohol to a pregnant person. 8. False: A bottle of vodka labeled 80-proof contains 80% alcohol. 9. True: The minimum water temperature required to sanitize objects is 171 degrees Fahrenheit. 10. True: Single-use gloves are not required when washing produce. ...read more read less