Food Handler Practice Test 2

Question 1

What is the final step in cleaning and sanitizing a prep table?

Accepted Answer

Allowing the surface to air-dry

Answer

After a food-contact surface has been thoroughly cleaned with detergent and then rinsed, it must be sanitized to reduce pathogens to safe levels. The final and crucial step in this process is allowing the surface to air-dry completely. Air-drying prevents recontamination that can occur from wiping with cloths and ensures the sanitizer has sufficient contact time to be effective.

Question 2

Food that is partially cooked and then finished just before service must be heated to what temperature?

Accepted Answer

165°F (74°C) for 15 seconds

Answer

When food is partially cooked and then finished just before service, it must be reheated to a safe internal temperature to eliminate any pathogens that may have multiplied during the holding period. The ServSafe guideline for reheating food to be served immediately or hot-held is 165°F (74°C) for 15 seconds. This ensures the food reaches a temperature sufficient to destroy harmful bacteria.

Question 3

When should a shipment of fresh chicken be rejected?

Accepted Answer

The receiving temperature is 50°F (10°C).

Answer

Fresh poultry, including chicken, is a Time/Temperature Control for Safety (TCS) food and must be received at an internal temperature of 41°F (5°C) or lower. A receiving temperature of 50°F (10°C) indicates that the chicken has been held in the temperature danger zone, which promotes rapid bacterial growth. Therefore, the shipment must be rejected to prevent foodborne illness.

Question 4

What is the purpose of setting a critical limit in the cooking process of TCS food?

Accepted Answer

Reduce hazards to safe levels

Answer

In a HACCP system, a critical limit is established at a critical control point, such as cooking, to ensure food safety. The primary purpose of setting a critical limit for cooking TCS food is to reduce identified hazards, specifically harmful microorganisms, to safe and acceptable levels. This ensures that the food reaches a temperature and time combination sufficient to destroy pathogens.

Question 5

What type of thermometer should be used to check the internal temperature of a beef roast?

Accepted Answer

Penetration

Answer

To accurately measure the internal temperature of thick foods like a beef roast, a penetration probe thermometer is the appropriate tool. This type of thermometer has a pointed tip designed to be inserted into the thickest part of the food. This ensures that the core temperature, which is critical for food safety, is precisely measured.

ServSafe Food Safety Test Prep Practice Test

ServSafe Food Safety Test Prep Practice Test

Food Handler Practice Test 2