ServSafe Practice Test 2 3

Question 1

A food handler notices a delivery of shell eggs has cracked shells. What should they do?

Accepted Answer

Reject the entire delivery

Answer

Cracked shell eggs must be rejected because the shell barrier is compromised, allowing bacteria like Salmonella to contaminate the egg.

Question 2

Which pathogen is most commonly associated with improperly cooked poultry?

Accepted Answer

Campylobacter jejuni

Answer

Campylobacter jejuni is one of the leading causes of foodborne illness linked to undercooked poultry.

Question 3

What is the minimum internal temperature for cooking stuffed fish?

Accepted Answer

165°F (74°C) for 15 seconds

Answer

Stuffed fish must reach 165°F (74°C) for 15 seconds because the stuffing can harbor pathogens from multiple food sources.

Question 4

How should a manager respond when a food handler reports being diagnosed with jaundice?

Accepted Answer

Exclude the employee from the operation and notify the regulatory authority

Answer

Jaundice is a symptom of Hepatitis A, a highly contagious illness that requires the employee to be excluded and the regulatory authority notified.

Question 5

Which type of thermometer is best used to check the temperature of thin foods like hamburger patties?

Accepted Answer

Thermocouple thermometer

Answer

Thermocouple thermometers have a small probe tip that reads temperature quickly and accurately in thin foods.

ServSafe Food Safety Test Prep Practice Test