Free SERVSAFE Safe Food Preparation Questions and Answers 1 — Questions and Answers
Question 1: A chef is cooking various items for dinner service. Which of the following food items is cooked to the correct minimum internal temperature?
- A salmon fillet cooked to 145°F (63°C) for 15 seconds. (Correct answer)
- A ground beef burger cooked to 145°F (63°C) for 15 seconds.
- A chicken breast cooked to 155°F (68°C) for 17 seconds.
- A pork chop cooked to 135°F (57°C) for 15 seconds.
Correct answer: A salmon fillet cooked to 145°F (63°C) for 15 seconds.
The correct minimum internal cooking temperature for seafood, including fish like salmon, is 145°F (63°C) for 15 seconds. Ground beef must be cooked to 155°F (68°C), poultry to 165°F (74°C), and pork chops to 145°F (63°C).
Question 2: An operation wants to begin smoking meat as a method of food preservation. This process requires a specific action from the regulatory authority. What is this action called?
- Submitting a HACCP plan only
- A variance (Correct answer)
- A Critical Control Point (CCP) review
- An operational permit renewal
Correct answer: A variance
A variance is a document issued by the regulatory authority that allows a requirement of the food code to be waived or changed. Operations must obtain a variance for specialized food preparation methods like smoking food for preservation, curing food, or using reduced-oxygen packaging. A HACCP plan is often required as part of the variance application but is not the variance itself.
Question 3: A food handler needs to thaw a 5 lb package of frozen ground beef. Which of the following methods is unsafe for thawing this TCS food?
- Placing it on a prep counter at room temperature. (Correct answer)
- Submerging it under clean, running water at 70°F (21°C) or lower.
- Placing it on the bottom shelf of a refrigerator at 41°F (5°C).
- Cooking it from a frozen state as part of the cooking process.
Correct answer: Placing it on a prep counter at room temperature.
Perishable foods must never be thawed on the counter at room temperature. The outer layer of the food can enter the temperature danger zone (41°F to 135°F or 5°C to 57°C), allowing bacteria to multiply rapidly while the inside is still frozen. Safe methods include refrigeration, submersion under cool running water, or cooking from frozen.
Question 4: A restaurant is preparing stuffed chicken breasts for a special event. To what minimum internal temperature must the stuffing be cooked?
- 145°F (63°C) for 15 seconds
- 155°F (68°C) for 17 seconds
- 165°F (74°C) for <1 second (instantaneous) (Correct answer)
- 135°F (57°C) with no minimum time
Correct answer: 165°F (74°C) for <1 second (instantaneous)
Stuffing, especially when cooked inside poultry or meat, must reach a minimum internal temperature of 165°F (74°C) for <1 second (instantaneous). This is because the stuffing can act as an insulator, and bacteria from the raw poultry can contaminate it. Cooking to this high temperature ensures that any harmful bacteria are destroyed.
Question 5: A deli uses time without temperature control to hold cold-cut sandwiches for a lunch rush. If the sandwiches are removed from refrigeration at 41°F (5°C) at 10:00 AM, what is the latest time they must be served or discarded, provided the food temperature never exceeds 70°F (21°C)?
- 12:00 PM
- 2:00 PM
- 6:00 PM
- 4:00 PM (Correct answer)
Correct answer: 4:00 PM
Cold TCS food can be held without temperature control for up to six hours if it was held at 41°F (5°C) or lower before removal, and its temperature does not exceed 70°F (21°C) during service. Therefore, six hours after 10:00 AM is 4:00 PM.
Question 6: When cooking TCS food in a microwave, what is the required minimum internal temperature?
- 145°F (63°C)
- 155°F (68°C)
- 135°F (57°C)
- 165°F (74°C) (Correct answer)
Correct answer: 165°F (74°C)
Meat, seafood, poultry, and eggs cooked in a microwave oven must be heated to a minimum internal temperature of 165°F (74°C). The food should also be covered, rotated or stirred during cooking, and allowed to stand for at least two minutes after cooking to allow the temperature to equalize.
Free SERVSAFE Safe Food Preparation Questions and Answers 1
A chef is cooking various items for dinner service.
Which of the following food items is cooked to the correct minimum internal temperature?