Practice Test 2 Flashcards
7 cards from real SERVSAFE practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Practice Test 2 flashcards as text
What is the correct way to store raw ground beef in relation to raw whole-muscle beef in a refrigerator?
Answer: Below whole-muscle beef
Raw ground beef has a lower minimum cooking temperature and higher contamination risk, so it must be stored below whole-muscle beef.
Which symptom would require a food handler to be EXCLUDED from working with food (not just restricted)?
Answer: A sore throat with fever
A sore throat with fever is a symptom that indicates a possible infection, requiring exclusion because of the risk of transmitting illness through food.
A FIFO inventory system means food is organized so that:
Answer: Oldest items are used first
FIFO (First In, First Out) ensures older stock is used before newer stock to minimize spoilage and ensure food safety.
Which of the following is a physical contaminant in food?
Answer: A piece of bone in ground meat
A piece of bone is a physical contaminant — a foreign object that can cause injury when consumed.
What minimum temperature must hot foods be maintained at during hot holding?
Answer: 135°F (57°C)
Hot foods must be held at 135°F (57°C) or above to prevent bacterial growth during holding.
When should a food handler wash their hands before AND after an activity?
Answer: Handling raw meat
Hands should be washed before handling raw meat to prevent introducing new contaminants, and after to prevent cross-contamination to other foods.
Which organism produces a toxin that is heat-stable and cannot be destroyed by cooking?
Answer: Staphylococcus aureus
Staphylococcus aureus produces a heat-stable toxin that remains dangerous even after the food is reheated to safe temperatures.