ServSafe Certification Safe Food Preparation 2 — Questions and Answers
Question 1: When preparing raw chicken, which surface should be used to prevent cross-contamination?
- A shared cutting board used for all foods
- A designated cutting board used only for poultry (Correct answer)
- Any clean surface that has been rinsed with water
- A wooden cutting board treated with mineral oil
Correct answer: A designated cutting board used only for poultry
Designated cutting boards for specific food types prevent cross-contamination between raw poultry and other foods.
Question 2: What is the minimum internal temperature for cooking ground beef?
- 145°F (63°C)
- 155°F (68°C) (Correct answer)
- 165°F (74°C)
- 135°F (57°C)
Correct answer: 155°F (68°C)
Ground beef must reach 155°F (68°C) for 15 seconds to kill harmful pathogens like E. coli O157:H7.
Question 3: A cook sneezes into their hand while preparing salad. What should they do first?
- Wipe their hand on their apron and continue
- Put on gloves immediately and keep working
- Wash their hands thoroughly before continuing (Correct answer)
- Use a paper towel to wipe their hand
Correct answer: Wash their hands thoroughly before continuing
Handwashing is required after sneezing to remove pathogens before touching food or food-contact surfaces.
Question 4: Which method is NOT safe for thawing frozen fish?
- Under cold running water
- In the refrigerator overnight
- In a microwave if cooked immediately after
- On the prep table at room temperature (Correct answer)
Correct answer: On the prep table at room temperature
Thawing at room temperature allows the outer layers to enter the temperature danger zone (41–135°F) while the inside remains frozen.
Question 5: How should a food handler treat a wound on their hand before preparing food?
- Cover it with a bandage only
- Cover with a bandage and wear a single-use glove over it (Correct answer)
- Apply antiseptic and continue working without a cover
- Wash the wound and use a clean cloth wrap
Correct answer: Cover with a bandage and wear a single-use glove over it
A bandage plus a glove provides double protection to prevent wound contamination from reaching food.
Question 6: What does 'time as a public health control' mean in food prep?
- Tracking how long food has been on display for aesthetic reasons
- Using elapsed time rather than temperature to limit bacterial growth in TCS foods (Correct answer)
- Recording the time food was delivered from a supplier
- Scheduling staff handwashing breaks every two hours
Correct answer: Using elapsed time rather than temperature to limit bacterial growth in TCS foods
Time as a public health control allows TCS food to be held without temperature monitoring for up to 4 hours before discarding.
Question 7: Which practice helps prevent physical contamination during food prep?
- Wearing loose jewelry while chopping
- Tasting food directly from the prep spoon
- Keeping hair tied back and wearing a hair restraint (Correct answer)
- Storing toothpicks in an open container near the prep area
Correct answer: Keeping hair tied back and wearing a hair restraint
Hair restraints prevent hair from falling into food, which is a common source of physical contamination.
ServSafe Certification Safe Food Preparation 2
When preparing raw chicken, which surface should be used to prevent cross-contamination?