ServSafe Practice Test 1 3

Question 1

A food handler notices a coworker sneeze into their hand and then return to preparing food without washing. What is the BEST immediate action?

Accepted Answer

Ask the coworker to wash their hands and put on new gloves

Answer

The coworker must wash hands and re-glove because hands contaminated by a sneeze can transfer pathogens to food.

Question 2

Which practice helps prevent cross-contamination when storing foods in a walk-in refrigerator?

Accepted Answer

Store ready-to-eat foods on the top shelf above raw meats

Answer

Ready-to-eat foods must be stored above raw meats to prevent drip contamination from raw proteins.

Question 3

What is the minimum internal cooking temperature for ground beef?

Accepted Answer

155°F (68°C)

Answer

Ground beef must reach 155°F (68°C) for 15 seconds to kill pathogens that may be present throughout the grind.

Question 4

A manager finds a box of canned goods with several severely dented cans along the seams. What should be done?

Accepted Answer

Discard the seam-dented cans and retain the undamaged ones

Answer

Seam or deep dents can compromise the seal, creating risk of contamination including Clostridium botulinum; those cans must be discarded.

Question 5

Which symptom would NOT require a food handler to be excluded from working with food?

Accepted Answer

Mild headache

Answer

A mild headache is not a symptom associated with foodborne illness transmission, so it does not require exclusion from food handling duties.

ServSafe Food Safety Test Prep Practice Test