Practice Test 1 Flashcards
6 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 6 Practice Test 1 flashcards as text
What is the water activity (Aw) level at which most pathogens can grow?
Answer: 0.85 or above
Most pathogens require a water activity (Aw) of 0.85 or above to grow. Foods with Aw below 0.85 are generally considered safe from bacterial growth.
A food worker is making fresh-squeezed orange juice for a highly susceptible population. What must be done?
Answer: Pasteurize the juice before serving it
Fresh-squeezed juices served to highly susceptible populations must be pasteurized to eliminate pathogens like E. coli O157:H7 and Salmonella.
Pork chops have been cooked to 150°F (66°C). How long must they be held at that temperature to meet the cooking requirement?
Answer: 1 minute
At 150°F (66°C), pork chops must be held for 1 minute to achieve the equivalent pathogen kill as 155°F for 15 seconds.
Which of the following is the BEST action when a food handler notices a pest in the food prep area?
Answer: Stop work, remove any potentially contaminated food, and notify the manager immediately
Food preparation must stop, potentially contaminated food must be removed, and the manager must be notified immediately when a pest is seen.
What is the minimum required temperature for hot-holding TCS food on a steam table?
Answer: 135°F (57°C)
TCS foods held hot must be maintained at 135°F (57°C) or above to prevent bacterial growth.
A manager is writing a food safety training program for new employees. According to ServSafe, which topic is MOST critical to cover first?
Answer: Personal hygiene and handwashing procedures
Personal hygiene and handwashing are the most critical food safety topics because contaminated hands are the primary vehicle for spreading foodborne illness.