FREE SERVSAFE Safe Food Preparation Questions and Answers

Question 1

A chef is cooking various items for dinner service. Which of the following food items is cooked to the correct minimum internal temperature?

Accepted Answer

A salmon fillet cooked to 145°F (63°C) for 15 seconds.

Answer

The correct minimum internal cooking temperature for seafood, including fish like salmon, is 145°F (63°C) for 15 seconds. Ground beef must be cooked to 155°F (68°C), poultry to 165°F (74°C), and pork chops to 145°F (63°C).

Question 2

An operation wants to begin smoking meat as a method of food preservation. This process requires a specific action from the regulatory authority. What is this action called?

Accepted Answer

A variance

Answer

A variance is a document issued by the regulatory authority that allows a requirement of the food code to be waived or changed. Operations must obtain a variance for specialized food preparation methods like smoking food for preservation, curing food, or using reduced-oxygen packaging. A HACCP plan is often required as part of the variance application but is not the variance itself.

Question 3

A food handler needs to thaw a 5 lb package of frozen ground beef. Which of the following methods is unsafe for thawing this TCS food?

Accepted Answer

Placing it on a prep counter at room temperature.

Answer

Perishable foods must never be thawed on the counter at room temperature. The outer layer of the food can enter the temperature danger zone (41°F to 135°F or 5°C to 57°C), allowing bacteria to multiply rapidly while the inside is still frozen. Safe methods include refrigeration, submersion under cool running water, or cooking from frozen.

Question 4

A restaurant is preparing stuffed chicken breasts for a special event. To what minimum internal temperature must the stuffing be cooked?

Accepted Answer

165°F (74°C) for <1 second (instantaneous)

Answer

Stuffing, especially when cooked inside poultry or meat, must reach a minimum internal temperature of 165°F (74°C) for <1 second (instantaneous). This is because the stuffing can act as an insulator, and bacteria from the raw poultry can contaminate it. Cooking to this high temperature ensures that any harmful bacteria are destroyed.

Question 5

A deli uses time without temperature control to hold cold-cut sandwiches for a lunch rush. If the sandwiches are removed from refrigeration at 41°F (5°C) at 10:00 AM, what is the latest time they must be served or discarded, provided the food temperature never exceeds 70°F (21°C)?

Accepted Answer

4:00 PM

Answer

Cold TCS food can be held without temperature control for up to six hours if it was held at 41°F (5°C) or lower before removal, and its temperature does not exceed 70°F (21°C) during service. Therefore, six hours after 10:00 AM is 4:00 PM.

ServSafe Practice Test

ServSafe Practice Test

FREE SERVSAFE Safe Food Preparation Questions and Answers