ServSafe Certification Safe Food Preparation 2

Question 1

When preparing raw chicken, which surface should be used to prevent cross-contamination?

Accepted Answer

A designated cutting board used only for poultry

Answer

Designated cutting boards for specific food types prevent cross-contamination between raw poultry and other foods.

Question 2

What is the minimum internal temperature for cooking ground beef?

Accepted Answer

155°F (68°C)

Answer

Ground beef must reach 155°F (68°C) for 15 seconds to kill harmful pathogens like E. coli O157:H7.

Question 3

A cook sneezes into their hand while preparing salad. What should they do first?

Accepted Answer

Wash their hands thoroughly before continuing

Answer

Handwashing is required after sneezing to remove pathogens before touching food or food-contact surfaces.

Question 4

Which method is NOT safe for thawing frozen fish?

Accepted Answer

On the prep table at room temperature

Answer

Thawing at room temperature allows the outer layers to enter the temperature danger zone (41–135°F) while the inside remains frozen.

Question 5

How should a food handler treat a wound on their hand before preparing food?

Accepted Answer

Cover with a bandage and wear a single-use glove over it

Answer

A bandage plus a glove provides double protection to prevent wound contamination from reaching food.

ServSafe Practice Test