ServSafe Food Handling

Question 1

At what temperature should hot foods be held to ensure they are safe for consumption?

Accepted Answer

135°F (57°C) or higher

Answer

120°F (49°C)

Answer

145°F (63°C)

Answer

160°F (71°C)

Question 2

What is the maximum time that perishable food should be left in the “danger zone” (41°F to 135°F, or 5°C to 57°C)?

Accepted Answer

2 hours

Answer

1 hour

Answer

4 hours

Answer

6 hours

Question 3

Which method is the safest for thawing frozen food?

Accepted Answer

Thaw under running cold water

Answer

Thaw at room temperature

Answer

Thaw on the counter

Answer

Thaw in a microwave oven

Question 4

Which of the following is the best way to prevent cross-contamination in the kitchen?

Accepted Answer

Use separate cutting boards for raw meat and vegetables

Answer

Rinse raw meat under cold water

Answer

Keep meat in the fridge without wrapping it

Answer

Store all food in the same container

Question 5

When should food workers sanitize utensils, cutting boards, and other food-contact surfaces?

Accepted Answer

After each use

Answer

Only when they look dirty

Answer

Once a day

Answer

When switching between different types of food