ServSafe Preparation, Cooking and Serving Test 3

Question 1

A cook is preparing raw ground beef patties and then moves on to chopping salad vegetables without changing gloves. This is an example of:

Accepted Answer

Cross-contamination

Answer

Using the same gloves for raw meat and ready-to-eat vegetables transfers harmful pathogens, which is cross-contamination.

Question 2

When thawing frozen shrimp under running water, the water temperature must be:

Accepted Answer

Below 70°F (21°C)

Answer

Running water used for thawing must be 70°F (21°C) or below to prevent the outer surface from entering the temperature danger zone.

Question 3

Which food is considered a ready-to-eat food that requires no further cooking?

Accepted Answer

Sliced deli meat

Answer

Sliced deli meat is ready-to-eat because it has already been cooked and requires no additional heat treatment before serving.

Question 4

A food handler prepares a large batch of chili and places it in a single deep container in the walk-in cooler. What is the primary cooling concern?

Accepted Answer

The thick mass will cool too slowly, allowing bacteria to multiply

Answer

Large, deep containers of dense food cool slowly in the center, keeping food in the danger zone long enough for bacterial growth.

Question 5

What is the minimum internal cooking temperature for a whole muscle beef steak served to a high-risk population?

Accepted Answer

165°F (74°C) for 15 seconds

Answer

For high-risk populations such as the elderly or immunocompromised, beef must reach 165°F (74°C) to ensure all pathogens are destroyed.

ServSafe Food Safety Test Prep Practice Test