ServSafe Safe Food Handling Practices 4

Question 1

A food handler is prepping raw chicken and then needs to slice tomatoes. What must happen before slicing the tomatoes?

Accepted Answer

Clean and sanitize the cutting board and knife

Answer

After working with raw poultry, all surfaces and utensils must be cleaned and sanitized before contacting ready-to-eat foods to prevent cross-contamination.

Question 2

Which practice is required when using time as a public health control for food?

Accepted Answer

Label food with the time it must be discarded

Answer

When using time as a public health control, food must be labeled with the time it must be thrown out (within 4 hours of leaving temperature control).

Question 3

A stockpot of chili needs to be cooled. Which method meets ServSafe cooling guidelines?

Accepted Answer

Divide into shallow pans and place in an ice-water bath while stirring

Answer

Dividing food into shallow containers and using an ice-water bath with stirring rapidly reduces temperature through the danger zone within the required timeframes.

Question 4

What is the minimum internal cooking temperature for ground beef patties?

Accepted Answer

155°F (68°C)

Answer

Ground beef must be cooked to an internal temperature of 155°F (68°C) for 15 seconds to destroy pathogens that may have been introduced during grinding.

Question 5

A food handler notices a bag of flour in the dry storage area has small holes and what appears to be droppings nearby. What should they do?

Accepted Answer

Discard the flour and report the signs of pests to management

Answer

Signs of pest activity such as gnaw marks and droppings indicate contamination; the food must be discarded and the pest issue reported for immediate corrective action.

ServSafe Practice Test

ServSafe Practice Test

ServSafe Safe Food Handling Practices 4