ServSafe Safe Food Handling Practices 5 — Questions and Answers
Question 1: When storing food in a refrigerator, which item should be placed on the LOWEST shelf?
- Sliced deli meats
- Raw ground pork (Correct answer)
- Washed produce
- Ready-to-eat desserts
Correct answer: Raw ground pork
Raw ground pork must be stored on the lowest shelf because it requires a higher cooking temperature (155°F) and poses the greatest contamination risk if it drips onto other foods.
Question 2: A food handler uses a thermometer to check a chicken breast and gets a reading of 162°F. What should they do next?
- Serve the chicken immediately since it exceeded 165°F is the only safe temp
- Re-insert the thermometer in a different spot to verify the reading (Correct answer)
- Return the chicken to the heat since 165°F has not been reached
- Record the temperature and serve immediately
Correct answer: Re-insert the thermometer in a different spot to verify the reading
Always verify thermometer readings by checking multiple spots in the thickest part of the food, as the coldest spot may not have been measured.
Question 3: What does FIFO stand for in food storage, and why is it important?
- First In, First Out — ensures oldest products are used before newer ones (Correct answer)
- Fresh Items First Out — prioritizes freshest products
- Food Inventory First Order — organizes purchasing schedule
- First Inspection, Final Output — refers to receiving checks
Correct answer: First In, First Out — ensures oldest products are used before newer ones
FIFO (First In, First Out) means rotating stock so older products are used before newer ones, reducing the chance of food expiring before use.
Question 4: Which action is an example of cross-contamination during food prep?
- Cooking fish to 145°F before serving
- Using the same unwashed cutting board for raw shrimp and salad greens (Correct answer)
- Storing raw beef below cooked pasta in the refrigerator
- Thawing chicken in the refrigerator overnight
Correct answer: Using the same unwashed cutting board for raw shrimp and salad greens
Using the same cutting board for raw shrimp and ready-to-eat salad greens without cleaning and sanitizing it between uses transfers pathogens directly to the greens.
Question 5: What is the safe way to thaw frozen shrimp quickly when needed for immediate preparation?
- Leave on the counter at room temperature for 1 hour
- Submerge under cold running water (70°F or below) (Correct answer)
- Microwave for 5 minutes on full power
- Place in warm water (80°F) for 30 minutes
Correct answer: Submerge under cold running water (70°F or below)
Thawing under cold running water at 70°F or below is an approved rapid-thaw method that keeps the food out of the danger zone while defrosting quickly.
Question 6: A food handler finishes taking out the garbage and immediately returns to slicing bread. What critical step did they skip?
- Putting on a hair restraint
- Changing their apron
- Washing their hands (Correct answer)
- Sanitizing the bread slicer
Correct answer: Washing their hands
Handling garbage is a hand-contaminating activity that requires handwashing before returning to food preparation to prevent spreading pathogens.
Question 7: A manager receives a delivery of fresh salmon. The flesh has a strong ammonia odor and the eyes are cloudy. What should the manager do?
- Accept the delivery and cook the salmon to 145°F to make it safe
- Accept the delivery but use it the same day
- Reject the delivery and document the refusal (Correct answer)
- Rinse the fish and store at 41°F or below
Correct answer: Reject the delivery and document the refusal
Ammonia odor and cloudy eyes are signs of spoilage or improper handling; the shipment must be rejected and documented to ensure food safety.
ServSafe Safe Food Handling Practices 5
When storing food in a refrigerator, which item should be placed on the LOWEST shelf?