ServSafe ServSafe Food Storage & Temperature Control 2

Question 1

What is the proper way to cool a large pot of soup from 135°F to 41°F?

Accepted Answer

Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 more hours

Answer

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?

Accepted Answer

Leaving food on the counter at room temperature

Answer

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?

Accepted Answer

The date it must be used by

Answer

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?

Accepted Answer

0°F (-18°C) or below

Answer

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?

Accepted Answer

Whole intact pork roast

Answer

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.

ServSafe Practice Test