ServSafe Preparation, Cooking and Serving Test 2

Question 1

What is the minimum safe internal temperature for cooking ground beef patties?

Accepted Answer

155°F (68°C)

Answer

145°F (63°C)

Answer

165°F (74°C)

Answer

135°F (57°C)

Question 2

Which method of thawing frozen food is NOT approved by the ServSafe guidelines?

Accepted Answer

Thawing on a counter at room temperature overnight

Answer

Thawing under refrigeration at 41°F or lower

Answer

Thawing submerged in running water at 70°F or lower

Answer

Thawing as part of the cooking process

Question 3

A food handler is preparing raw chicken and then moves on to chopping ready-to-eat vegetables without changing gloves. This is an example of:

Accepted Answer

Cross-contamination

Answer

Time-temperature abuse

Answer

Poor personal hygiene

Answer

Improper storage

Question 4

What is the minimum temperature for holding hot food safely in a steam table or hot-holding unit?

Accepted Answer

135°F (57°C)

Answer

115°F (46°C)

Answer

125°F (52°C)

Answer

145°F (63°C)

Question 5

When preparing raw meat for cooking, a food handler should use a cutting board that is:

Accepted Answer

Color-coded and dedicated to raw proteins only

Answer

Made of wood to prevent knife slippage

Answer

Washed but not necessarily sanitized between uses

Answer

Shared with vegetables if rinsed with hot water first

Question 6

Cooked rice left at room temperature for 3 hours is discovered by a food handler. What should be done?

Accepted Answer

Continue serving it since it is still within the 4-hour limit

Answer

Reheat it to 135°F and return it to the steam table

Answer

Discard it immediately since it has been in the TDZ too long

Answer

Refrigerate it quickly and use within 24 hours