ServSafe ServSafe Food Storage & Temperature Control 2 — Questions and Answers
Question 1: What is the proper way to cool a large pot of soup from 135°F to 41°F?
- Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 more hours (Correct answer)
- Cool from 135°F to 70°F within 4 hours, then to 41°F within 2 more hours
- Cool from 135°F to 41°F within 4 hours total
- Cool from 135°F to 41°F within 6 hours total without stages
Correct answer: Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 more hours
ServSafe's two-stage cooling requires food to go from 135°F to 70°F in 2 hours, then from 70°F to 41°F in the next 4 hours.
Question 2: Which method is NOT an approved rapid-cooling technique for food?
- Leaving food on the counter at room temperature (Correct answer)
- Using an ice-water bath
- Using a blast chiller
- Dividing food into smaller shallow containers
Correct answer: Leaving food on the counter at room temperature
Leaving food at room temperature is never an approved cooling method because it keeps food in the danger zone too long.
Question 3: A date label on refrigerated ready-to-eat food should include which information?
- The date it must be used by (Correct answer)
- The date it was purchased
- The supplier's name
- The nutritional information
Correct answer: The date it must be used by
Use-by date labels on ready-to-eat potentially hazardous foods help staff ensure food is discarded after 7 days.
Question 4: At what temperature should a freezer be maintained to keep food safely frozen?
- 0°F (-18°C) or below (Correct answer)
- 10°F (-12°C) or below
- 20°F (-7°C) or below
- 32°F (0°C) or below
Correct answer: 0°F (-18°C) or below
Freezers should be maintained at 0°F (-18°C) or below to keep food solidly frozen and prevent bacterial growth.
Question 5: Which food should be stored ABOVE raw ground beef in a refrigerator?
- Whole intact pork roast (Correct answer)
- Raw ground pork
- Raw ground turkey
- Raw ground chicken
Correct answer: Whole intact pork roast
Whole intact cuts of pork have a lower required cooking temperature (145°F) than ground beef (155°F), so they are stored above ground beef.
Question 6: What is the correct thawing method for large frozen food items according to ServSafe?
- In a refrigerator at 41°F or below (Correct answer)
- On a counter at room temperature
- In hot water above 100°F
- In direct sunlight outdoors
Correct answer: In a refrigerator at 41°F or below
The safest way to thaw food is under refrigeration at 41°F or below, which keeps the food out of the danger zone throughout the process.
ServSafe ServSafe Food Storage & Temperature Control 2
What is the proper way to cool a large pot of soup from 135°F to 41°F?