Free ServSafe Safe Food Handling Practices Questions and Answers 1 — Questions and Answers
Question 1: Which of the following methods is UNACCEPTABLE for thawing a large, frozen turkey?
- Submerged under running, potable water at 70°F (21°C) or lower.
- In a refrigerator maintained at 41°F (5°C) or lower.
- As a part of the continuous cooking process.
- On a prep counter at room temperature for several hours. (Correct answer)
Correct answer: On a prep counter at room temperature for several hours.
Thawing Time/Temperature Control for Safety (TCS) food at room temperature allows the outer surface of the food to remain in the temperature danger zone (41°F to 135°F) for too long, promoting rapid pathogen growth. The other three options are approved methods because they keep the food at a safe temperature.
Question 2: A food handler is inspecting a delivery of fresh fish. Which of the following signs would be a valid reason to REJECT the shipment?
- The fish has an internal temperature of 41°F (5°C).
- The flesh is soft and leaves an imprint when touched. (Correct answer)
- The fish is packed in self-draining, crushed ice.
- The eyes are bright, clear, and bulging.
Correct answer: The flesh is soft and leaves an imprint when touched.
Fresh fish should have firm flesh that springs back when touched. Soft flesh that leaves an imprint is a sign of spoilage and is grounds for rejection. An internal temperature of 41°F (5°C) or lower, packing in self-draining ice, and bright, clear eyes are all indicators of fresh, acceptable fish.
Question 3: A food handler wearing single-use gloves is chopping raw onions for a salad. The manager asks them to take a box of raw chicken from the walk-in cooler to the prep line. What is the correct procedure for the food handler to follow?
- Handle the raw chicken box with the same gloves and then continue chopping the onions.
- Remove the gloves, handle the raw chicken box, then put the same gloves back on.
- Remove the gloves and discard them, wash hands, handle the raw chicken box, then wash hands again and put on new gloves to continue chopping onions. (Correct answer)
- Keep the gloves on, handle the chicken box, and then rinse the gloved hands under running water.
Correct answer: Remove the gloves and discard them, wash hands, handle the raw chicken box, then wash hands again and put on new gloves to continue chopping onions.
Gloves are a potential source of cross-contamination and must be changed before beginning a different task. Handling a box of raw chicken could contaminate the gloves. The correct procedure is to remove and discard the current gloves, wash hands, perform the new task, and then wash hands again and don a fresh pair of gloves before returning to handle ready-to-eat food like onions.
Question 4: What is the minimum internal temperature that ground beef must be cooked to for at least 17 seconds to ensure safety?
- 155°F (68°C) (Correct answer)
- 165°F (74°C)
- 145°F (63°C)
- 135°F (57°C)
Correct answer: 155°F (68°C)
According to ServSafe guidelines, ground meat, including beef, pork, and other fish, must reach a minimum internal temperature of 155°F (68°C) for at least 17 seconds. This is because the grinding process distributes pathogens from the surface throughout the meat. 165°F is for poultry, and 145°F is for whole cuts of meat and seafood.
Question 5: In a restaurant's HACCP plan, cooking hamburger patties has been identified as a Critical Control Point (CCP). Which of the following is the best example of a critical limit for this CCP?
- Checking the patty's temperature with a clean, calibrated thermometer.
- Cooking the patty until the juices run clear.
- The patty must reach an internal temperature of 155°F (68°C) for a minimum of 17 seconds. (Correct answer)
- Visually inspecting the color of the cooked patty.
Correct answer: The patty must reach an internal temperature of 155°F (68°C) for a minimum of 17 seconds.
A critical limit is a measurable, science-based parameter that must be met to prevent, eliminate, or reduce a food safety hazard. For cooking ground beef, the specific temperature and time (155°F for 17 seconds) is the measurable limit. Checking the temperature is the monitoring step, while visual cues like color or clear juices are not reliable indicators of safety.
Question 6: An outbreak of a foodborne illness is traced back to deli meats. The investigation reveals the pathogen was able to grow even while the meat was held at proper refrigeration temperatures. Which pathogen was most likely the cause?
- Norovirus
- Nontyphoidal Salmonella
- Listeria monocytogenes (Correct answer)
- Clostridium perfringens
Correct answer: Listeria monocytogenes
Listeria monocytogenes is a dangerous pathogen that is unique because it can grow at cold, refrigeration temperatures. This makes it a significant risk in ready-to-eat foods like deli meats, soft cheeses, and unpasteurized dairy products. The other pathogens listed do not grow well at proper refrigeration temperatures.
Free ServSafe Safe Food Handling Practices Questions and Answers 1
Which of the following methods is UNACCEPTABLE for thawing a large, frozen turkey?