ServSafe Food Safety 4

Question 1

A food handler notices a shipment of raw chicken has an internal temperature of 48°F upon delivery. What should they do?

Accepted Answer

Reject the shipment

Answer

Raw poultry must be received at 41°F (5°C) or lower; 48°F exceeds the safe limit, so the shipment must be rejected.

Question 2

Which pathogen is most commonly associated with undercooked ground beef?

Accepted Answer

Escherichia coli O157:H7

Answer

E. coli O157:H7 is strongly linked to undercooked ground beef because grinding disperses surface bacteria throughout the meat.

Question 3

What is the correct method for thawing a large frozen roast quickly in a food service operation?

Accepted Answer

Submerge it under running potable water at 70°F or below

Answer

Running potable water at 70°F or below is an approved rapid-thaw method that keeps the food surface out of the temperature danger zone.

Question 4

A cook prepares a large pot of chili and needs to cool it. The chili must be cooled from 135°F to 70°F within how many hours?

Accepted Answer

2 hours

Answer

The first stage of the two-stage cooling method requires food to drop from 135°F to 70°F within 2 hours.

Question 5

Which of the following is an example of a physical contaminant in food?

Accepted Answer

A bone fragment in a fish fillet

Answer

A bone fragment is a physical contaminant — a foreign object that can cause injury when consumed.

ServSafe Food Safety Test Prep Practice Test