FREE ServSafe Safe Food Handling Practices Questions and Answers

Question 1

Which of the following methods is UNACCEPTABLE for thawing a large, frozen turkey?

Accepted Answer

On a prep counter at room temperature for several hours.

Answer

Submerged under running, potable water at 70°F (21°C) or lower.

Answer

In a refrigerator maintained at 41°F (5°C) or lower.

Answer

As a part of the continuous cooking process.

Question 2

A food handler is inspecting a delivery of fresh fish. Which of the following signs would be a valid reason to REJECT the shipment?

Accepted Answer

The flesh is soft and leaves an imprint when touched.

Answer

The fish has an internal temperature of 41°F (5°C).

Answer

The fish is packed in self-draining, crushed ice.

Answer

The eyes are bright, clear, and bulging.

Question 3

A food handler wearing single-use gloves is chopping raw onions for a salad. The manager asks them to take a box of raw chicken from the walk-in cooler to the prep line. What is the correct procedure for the food handler to follow?

Accepted Answer

Remove the gloves and discard them, wash hands, handle the raw chicken box, then wash hands again and put on new gloves to continue chopping onions.

Answer

Handle the raw chicken box with the same gloves and then continue chopping the onions.

Answer

Remove the gloves, handle the raw chicken box, then put the same gloves back on.

Answer

Keep the gloves on, handle the chicken box, and then rinse the gloved hands under running water.

Question 4

What is the minimum internal temperature that ground beef must be cooked to for at least 17 seconds to ensure safety?

Accepted Answer

155°F (68°C)

Answer

165°F (74°C)

Answer

145°F (63°C)

Answer

135°F (57°C)

Question 5

In a restaurant's HACCP plan, cooking hamburger patties has been identified as a Critical Control Point (CCP). Which of the following is the best example of a critical limit for this CCP?

Accepted Answer

The patty must reach an internal temperature of 155°F (68°C) for a minimum of 17 seconds.

Answer

Checking the patty's temperature with a clean, calibrated thermometer.

Answer

Cooking the patty until the juices run clear.

Answer

Visually inspecting the color of the cooked patty.

Question 6

An outbreak of a foodborne illness is traced back to deli meats. The investigation reveals the pathogen was able to grow even while the meat was held at proper refrigeration temperatures. Which pathogen was most likely the cause?

Accepted Answer

Listeria monocytogenes

Answer

Norovirus

Answer

Nontyphoidal Salmonella

Answer

Clostridium perfringens