Food Handler Practice Test 3

Question 1

In top-to-bottom order, how should a fresh beef roast, fresh halibut, pepperoni, and a pan of ground chicken be stored in a cooler?

Accepted Answer

Pepperoni, fresh halibut, fresh beef roast, ground chicken

Answer

Food in a cooler should be stored top-to-bottom based on the minimum internal cooking temperature of each item to prevent cross-contamination. Ready-to-eat foods (pepperoni) go on the top shelf, followed by seafood (halibut), then whole cuts of beef (beef roast), and finally ground meats (ground chicken) on the bottom, as they require the highest cooking temperatures.

Question 2

What should foodservice operators do to prevent the spread of hepatitis A?

Accepted Answer

Exclude staff with jaundice from the operation

Answer

Hepatitis A is a highly contagious viral illness often spread through the fecal-oral route, and jaundice is a key symptom. Excluding staff with jaundice from the operation prevents them from contaminating food or surfaces, thereby stopping the spread of the virus. Other options relate to different food safety concerns.

Question 3

At minimum, how often should a thermometer be checked for accuracy?

Accepted Answer

once per shift

Answer

Thermometers are critical tools for ensuring food safety, and their accuracy must be regularly verified. ServSafe recommends checking a thermometer for accuracy at least once per shift. This ensures that temperature readings are reliable, helping to maintain proper cooking, holding, and cooling temperatures for food.

Question 4

Which of the following is not considered to be a “toxic metal” when used in food preparation?

Accepted Answer

stainless steel

Answer

Stainless steel is a non-reactive and food-safe material commonly used in food preparation equipment and utensils. In contrast, brass, copper, and tin (especially if unlined or improperly used) are considered toxic metals because they can leach into acidic foods, leading to chemical contamination and potential illness.

Question 5

Cutting boards used for food preparation should be made of _____.

Accepted Answer

hard wood or heavy duty plastic

Answer

Cutting boards used for food preparation should be made of durable, non-porous materials that can be easily cleaned and sanitized. Hard wood and heavy-duty plastic are ideal choices because they resist knife cuts and bacterial absorption better than soft wood or porous materials, which can harbor pathogens.

ServSafe Food Safety Test Prep Practice Test

ServSafe Food Safety Test Prep Practice Test

Food Handler Practice Test 3