ServSafe Certification Safe Food Preparation 3

Question 1

At what temperature must ready-to-eat TCS food be held if it will be served hot?

Accepted Answer

135°F (57°C) or above

Answer

Hot TCS foods must be held at 135°F (57°C) or above to prevent bacterial growth during service.

Question 2

A food handler is prepping lettuce and raw shrimp at the same time. What is the biggest risk?

Accepted Answer

Pathogens from raw shrimp can cross-contaminate the ready-to-eat lettuce

Answer

Raw shrimp harbors pathogens like Vibrio that can transfer to ready-to-eat lettuce through hands, utensils, or surfaces.

Question 3

Which statement about marinating foods is correct?

Accepted Answer

Food should always be marinated in the refrigerator at 41°F or below

Answer

Marinating must occur in the refrigerator to keep food out of the temperature danger zone during the process.

Question 4

What is the correct order for washing, rinsing, and sanitizing a cutting board?

Accepted Answer

Wash → Rinse → Sanitize

Answer

Proper three-compartment sink order is wash (remove soil), rinse (remove detergent), then sanitize (kill pathogens).

Question 5

Which food is considered a TCS (Temperature Control for Safety) food?

Accepted Answer

Sliced cantaloupe held at room temperature

Answer

Cut melons are TCS foods because their moist, neutral pH flesh supports rapid bacterial growth.

ServSafe Practice Test