ServSafe Practice Test 1 5

Question 1

When cooling a large pot of chili, which method meets the ServSafe time-temperature requirements?

Accepted Answer

Divide it into shallow pans and place in an ice-water bath, then refrigerate

Answer

Dividing food into shallow pans and using an ice-water bath rapidly brings food through the danger zone, meeting the 2-hour/4-hour cooling requirement.

Question 2

Under what circumstance is it acceptable to re-serve bread that was placed on a table but not eaten?

Accepted Answer

If it was untouched and individually wrapped

Answer

Only individually wrapped, commercially packaged items that remain sealed may be re-served; all open or unpackaged food served at tables must be discarded.

Question 3

A health inspector classifies a violation as a 'priority item.' What does this mean?

Accepted Answer

It directly contributes to eliminating, preventing, or reducing foodborne illness hazards

Answer

Priority items are violations that directly contribute to eliminating or preventing foodborne illness hazards and require immediate corrective action.

Question 4

Which pathogen is most associated with improperly canned or vacuum-packed foods stored at room temperature?

Accepted Answer

Clostridium botulinum

Answer

Clostridium botulinum thrives in anaerobic (oxygen-free) environments like improperly canned or vacuum-packed foods and produces a deadly toxin.

Question 5

A food handler with a small cut on their hand wants to prepare food. What is the correct action?

Accepted Answer

Cover the wound with a bandage and wear a single-use glove over it

Answer

Cuts must be covered with a bandage and a single-use glove to prevent blood and pathogens from contaminating food.

ServSafe Food Safety Test Prep Practice Test

ServSafe Food Safety Test Prep Practice Test

ServSafe Practice Test 1 5