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

Grease fires should be smothered with a lid or extinguished with a Class K extinguisher. Water causes grease fires to spread explosively.

Question 2

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

Accepted Answer

20 seconds with soap and warm water

Answer

Food safety standards require a minimum of 20 seconds of handwashing with soap and warm water to effectively remove bacteria and contaminants.

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

Handwashing is required at multiple points including before food handling, after restroom use, after touching raw proteins, after sneezing/coughing, and when switching tasks.

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

Temperature should be taken by inserting a calibrated thermometer into the thickest part of the food, where it takes longest to reach the correct temperature.

Question 5

What is the 'danger zone' for food temperature?

Accepted Answer

41°F to 135°F (5°C to 57°C)

Answer

The temperature danger zone is 41°F to 135°F (5°C to 57°C), where bacteria multiply most rapidly. Food should not remain in this range for more than 4 hours total.

ServSafe Certification Practice Practice Test

ServSafe Certification Practice Practice Test

ServSafe Kitchen Safety & Emergency Procedures