ServSafe Food Safety 5

Question 1

What is the minimum internal cooking temperature for stuffed pork chops?

Accepted Answer

165°F (74°C)

Answer

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?

Accepted Answer

Food that can be eaten without further cooking

Answer

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:

Accepted Answer

Cross-contamination

Answer

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?

Accepted Answer

7 days

Answer

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?

Accepted Answer

Contact the local regulatory authority

Answer

The first step when a foodborne illness outbreak is suspected is to notify the local regulatory authority so an investigation can begin.

ServSafe Food Safety Test Prep Practice Test

ServSafe Food Safety Test Prep Practice Test

ServSafe Food Safety 5