ServSafe Practice Test 2 4 — Questions and Answers
Question 1: What is the correct way to store raw ground beef in relation to raw whole-muscle beef in a refrigerator?
- Above whole-muscle beef
- Below whole-muscle beef (Correct answer)
- On the same shelf
- Ground beef does not need to be stored separately
Correct answer: Below whole-muscle beef
Raw ground beef has a lower minimum cooking temperature and higher contamination risk, so it must be stored below whole-muscle beef.
Question 2: Which symptom would require a food handler to be EXCLUDED from working with food (not just restricted)?
- A sore throat with fever (Correct answer)
- A minor cut on the hand covered with a bandage
- Sneezing from seasonal allergies
- A mild headache
Correct answer: A sore throat with fever
A sore throat with fever is a symptom that indicates a possible infection, requiring exclusion because of the risk of transmitting illness through food.
Question 3: A FIFO inventory system means food is organized so that:
- Freshest items are used first
- Oldest items are used first (Correct answer)
- Items are rotated alphabetically
- Cold items are always stored in front
Correct answer: Oldest items are used first
FIFO (First In, First Out) ensures older stock is used before newer stock to minimize spoilage and ensure food safety.
Question 4: Which of the following is a physical contaminant in food?
- E. coli bacteria
- Pesticide residue
- A piece of bone in ground meat (Correct answer)
- Mycotoxins from mold
Correct answer: A piece of bone in ground meat
A piece of bone is a physical contaminant — a foreign object that can cause injury when consumed.
Question 5: What minimum temperature must hot foods be maintained at during hot holding?
- 115°F (46°C)
- 125°F (52°C)
- 135°F (57°C) (Correct answer)
- 145°F (63°C)
Correct answer: 135°F (57°C)
Hot foods must be held at 135°F (57°C) or above to prevent bacterial growth during holding.
Question 6: When should a food handler wash their hands before AND after an activity?
- Answering a phone call
- Handling raw meat (Correct answer)
- Sweeping the floor
- Taking out the trash
Correct answer: Handling raw meat
Hands should be washed before handling raw meat to prevent introducing new contaminants, and after to prevent cross-contamination to other foods.
Question 7: Which organism produces a toxin that is heat-stable and cannot be destroyed by cooking?
- Salmonella
- Campylobacter
- Staphylococcus aureus (Correct answer)
- Listeria
Correct answer: Staphylococcus aureus
Staphylococcus aureus produces a heat-stable toxin that remains dangerous even after the food is reheated to safe temperatures.
ServSafe Practice Test 2 4
What is the correct way to store raw ground beef in relation to raw whole-muscle beef in a refrigerator?