ServSafe Practice Test 2 5

Question 1

What is the maximum time that food can remain in the temperature danger zone before it must be discarded?

Accepted Answer

4 hours

Answer

Food that has been in the temperature danger zone (41°F–135°F) for a cumulative total of more than 4 hours must be discarded.

Question 2

An operation receives a shipment of canned goods with swollen lids. What action should be taken?

Accepted Answer

Reject or discard the cans and notify the supplier

Answer

Swollen cans indicate gas production from bacteria such as Clostridium botulinum, making the contents potentially deadly — they must be rejected or discarded.

Question 3

Which method of thawing food is NOT approved by the FDA Food Code?

Accepted Answer

Thawing on a countertop at room temperature

Answer

Thawing food at room temperature allows the outer layers to reach the danger zone while the interior is still frozen, promoting bacterial growth.

Question 4

A food handler uses the same cutting board for raw chicken and then for 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 sanitizing between uses is a classic example of cross-contamination.

Question 5

What is the correct concentration range for a chlorine sanitizing solution used on food-contact surfaces?

Accepted Answer

50–100 ppm

Answer

Chlorine sanitizer for food-contact surfaces should be between 50–100 ppm to be effective without leaving harmful residue.

ServSafe Food Safety Test Prep Practice Test

ServSafe Food Safety Test Prep Practice Test

ServSafe Practice Test 2 5