ServSafe Kitchen Safety & Emergency Procedures

Question 1

What is the correct procedure for a grease fire in a commercial kitchen?

Accepted Answer

Cover with a lid or use a Class K fire extinguisher — never use water

Answer

Throw water on the fire

Answer

Open windows to let smoke out

Answer

Leave the fire to burn itself out

Question 2

What is the minimum handwashing time recommended by food safety standards?

Accepted Answer

20 seconds with soap and warm water

Answer

5 seconds with cold water

Answer

10 seconds with sanitizer only

Answer

30 minutes with antibacterial soap

Question 3

When should food service workers wash their hands?

Accepted Answer

Before handling food, after using the restroom, after touching raw meat, and when switching tasks

Answer

Only at the beginning of their shift

Answer

Only when hands are visibly dirty

Answer

Only before serving food to customers

Question 4

What is the correct way to take a food temperature reading?

Accepted Answer

Insert the thermometer into the thickest part of the food

Answer

Touch the thermometer to the surface only

Answer

Hold the thermometer near the food

Answer

Estimate based on cooking time

Question 5

What is the 'danger zone' for food temperature?

Accepted Answer

41°F to 135°F (5°C to 57°C)

Answer

0°F to 32°F

Answer

135°F to 200°F

Answer

Below 0°F

Question 6

How should raw and cooked foods be stored in a refrigerator?

Accepted Answer

Raw meats on lower shelves, cooked and ready-to-eat foods on upper shelves

Answer

All foods mixed together on any shelf

Answer

Raw meats on the top shelf

Answer

Cooked foods on the bottom shelf