ServSafe Preparation, Cooking and Serving Test 5

Question 1

A food handler is assigned to prepare raw oysters for a half-shell service. Which documentation must be kept on file for the oyster shipment?

Accepted Answer

Shellstock identification tags for 90 days after the last oyster is sold

Answer

Federal law requires shellstock identification tags to be kept on file for 90 days from the date the last shellfish in the container was sold or served.

Question 2

A banquet chef needs to cook a large stuffed turkey. What is the minimum safe internal temperature for the stuffing inside the turkey?

Accepted Answer

165°F (74°C)

Answer

Stuffing inside poultry must reach 165°F (74°C) because it can absorb raw juices from the bird during cooking.

Question 3

Which scenario correctly describes the two-stage cooling method for hot food?

Accepted Answer

Cool from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 more hours

Answer

The two-stage method requires cooling from 135°F to 70°F in 2 hours and then to 41°F or below in 4 additional hours, for a total of 6 hours.

Question 4

A prep cook marinates raw chicken breast overnight in the walk-in cooler. Where should the chicken be stored?

Accepted Answer

On the lowest shelf, below all other food items

Answer

Raw poultry must be stored on the lowest shelf to prevent its juices from dripping onto and contaminating foods stored below.

Question 5

A food handler adds raw shrimp to a pot of boiling pasta on a buffet line for a live-action station. What is the minimum internal temperature the shrimp must reach?

Accepted Answer

145°F (63°C) for 15 seconds

Answer

Seafood, including shrimp, must be cooked to a minimum internal temperature of 145°F (63°C) for 15 seconds to be safe for service.

ServSafe Food Safety Test Prep Practice Test

ServSafe Food Safety Test Prep Practice Test

ServSafe Preparation, Cooking and Serving Test 5