ServSafe Practice Test 3 4 — Questions and Answers
Question 1: A manager finds that a can of tomatoes has a deep dent along the seam. What should the manager do?
- Use the can immediately before spoilage worsens
- Return it to the shelf since canned goods are shelf-stable
- Reject or discard the can (Correct answer)
- Transfer contents to a new container and refrigerate
Correct answer: Reject or discard the can
A dent along a can's seam can compromise the seal and allow bacterial contamination, including Clostridium botulinum, making the food unsafe.
Question 2: Which practice correctly prevents cross-contamination when storing raw proteins in a walk-in refrigerator?
- Store all raw proteins together on the same shelf to save space
- Store raw chicken above raw beef
- Store raw seafood above raw poultry
- Store raw ground beef below whole-muscle beef (Correct answer)
Correct answer: Store raw ground beef below whole-muscle beef
Raw ground beef must be stored below whole-muscle beef because ground meat requires a higher internal cooking temperature, reducing the risk of cross-contamination.
Question 3: What is the minimum internal temperature required when reheating food for hot holding?
- 135°F (57°C)
- 145°F (63°C)
- 155°F (68°C)
- 165°F (74°C) (Correct answer)
Correct answer: 165°F (74°C)
Food reheated for hot holding must reach 165°F (74°C) within two hours to ensure any pathogens introduced during storage are destroyed.
Question 4: A food handler has a latex-glove allergy. What should the manager do?
- Require the food handler to wear two pairs of gloves
- Provide non-latex gloves for the food handler to use (Correct answer)
- Excuse the food handler from all glove-wearing tasks
- Have the food handler wash hands more frequently instead
Correct answer: Provide non-latex gloves for the food handler to use
Non-latex alternatives such as vinyl or nitrile gloves should be provided to accommodate employees with latex allergies.
Question 5: Which pathogen is associated with ready-to-eat foods and can grow at refrigerator temperatures?
- Salmonella spp.
- Listeria monocytogenes (Correct answer)
- Clostridium perfringens
- E. coli O157:H7
Correct answer: Listeria monocytogenes
Listeria monocytogenes is unique among foodborne pathogens because it can grow and multiply at refrigerator temperatures (as low as 32°F/0°C).
Question 6: When a food employee accidentally drops a glove on the floor and puts it back on, what is the correct response?
- It is acceptable if the floor was recently mopped
- Discard the glove, wash hands, and put on a new glove (Correct answer)
- Sanitize the glove with alcohol and put it back on
- Rinse the glove under hot water before putting it back on
Correct answer: Discard the glove, wash hands, and put on a new glove
A contaminated glove must be discarded, hands must be washed, and a new glove must be put on to prevent cross-contamination.
Question 7: What is the maximum time ready-to-eat, potentially hazardous food prepared in-house can be stored at 41°F (5°C)?
- 3 days
- 5 days
- 7 days (Correct answer)
- 10 days
Correct answer: 7 days
Ready-to-eat, potentially hazardous food prepared on-site may be stored for a maximum of 7 days at 41°F (5°C) before it must be discarded.
ServSafe Practice Test 3 4
A manager finds that a can of tomatoes has a deep dent along the seam.
What should the manager do?