ServSafe Food Safety 5 — Questions and Answers
Question 1: What is the minimum internal cooking temperature for stuffed pork chops?
- 145°F (63°C)
- 155°F (68°C)
- 165°F (74°C) (Correct answer)
- 135°F (57°C)
Correct answer: 165°F (74°C)
Stuffed meats must be cooked to 165°F (74°C) for 15 seconds because the stuffing can harbor pathogens and may not reach safe temperatures at lower thresholds.
Question 2: Which of the following best describes a 'ready-to-eat' food?
- Any food that has been refrigerated
- Food that will be cooked before serving
- Food that can be eaten without further cooking (Correct answer)
- Food stored above 41°F
Correct answer: Food that can be eaten without further cooking
Ready-to-eat food is any food that can be consumed without additional cooking, such as deli meats, washed produce, or cooked dishes.
Question 3: A prep cook uses the same cutting board for raw chicken and then immediately cuts lettuce without washing it. This is an example of:
- Time-temperature abuse
- Cross-contamination (Correct answer)
- Poor personal hygiene
- Chemical contamination
Correct answer: Cross-contamination
Using the same surface for raw poultry and ready-to-eat produce without cleaning and sanitizing in between is cross-contamination.
Question 4: How long can ready-to-eat TCS food that has been prepared in-house be held under refrigeration at 41°F or lower?
- 3 days
- 5 days
- 7 days (Correct answer)
- 10 days
Correct answer: 7 days
In-house prepared ready-to-eat TCS food may be stored at 41°F or lower for a maximum of 7 days.
Question 5: A manager suspects a foodborne illness outbreak linked to the restaurant. What is the FIRST action they should take?
- Discard all food on hand
- Contact the local regulatory authority (Correct answer)
- Retrain all food handlers immediately
- Close the restaurant and deep clean
Correct answer: Contact the local regulatory authority
The first step when a foodborne illness outbreak is suspected is to notify the local regulatory authority so an investigation can begin.
Question 6: Which type of thermometer should NEVER be used to measure the internal temperature of food?
- Thermocouple thermometer
- Bimetallic stemmed thermometer
- Glass mercury thermometer (Correct answer)
- Infrared thermometer for surface readings
Correct answer: Glass mercury thermometer
Glass mercury thermometers are banned in food service because breakage can introduce both glass and toxic mercury into food.
Question 7: What does HACCP stand for in a food safety management system?
- Hygiene and Contamination Control Procedures
- Hazard Analysis Critical Control Points (Correct answer)
- Health and Compliance Certification Program
- Hazardous Area Containment and Control Protocol
Correct answer: Hazard Analysis Critical Control Points
HACCP stands for Hazard Analysis Critical Control Points, a systematic approach to identifying and controlling food safety hazards.
ServSafe Food Safety 5
What is the minimum internal cooking temperature for stuffed pork chops?