ServSafe Safe Food Handling Practices 5

Question 1

When storing food in a refrigerator, which item should be placed on the LOWEST shelf?

Accepted Answer

Raw ground pork

Answer

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?

Accepted Answer

Re-insert the thermometer in a different spot to verify the reading

Answer

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?

Accepted Answer

First In, First Out — ensures oldest products are used before newer ones

Answer

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?

Accepted Answer

Using the same unwashed cutting board for raw shrimp and salad greens

Answer

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?

Accepted Answer

Submerge under cold running water (70°F or below)

Answer

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.

ServSafe Practice Test

ServSafe Practice Test

ServSafe Safe Food Handling Practices 5