Practice Test 2 Flashcards
7 cards from real SERVSAFE practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Practice Test 2 flashcards as text
A food handler notices a delivery of shell eggs has cracked shells. What should they do?
Answer: Reject the entire delivery
Cracked shell eggs must be rejected because the shell barrier is compromised, allowing bacteria like Salmonella to contaminate the egg.
Which pathogen is most commonly associated with improperly cooked poultry?
Answer: Campylobacter jejuni
Campylobacter jejuni is one of the leading causes of foodborne illness linked to undercooked poultry.
What is the minimum internal temperature for cooking stuffed fish?
Answer: 165°F (74°C) for 15 seconds
Stuffed fish must reach 165°F (74°C) for 15 seconds because the stuffing can harbor pathogens from multiple food sources.
How should a manager respond when a food handler reports being diagnosed with jaundice?
Answer: Exclude the employee from the operation and notify the regulatory authority
Jaundice is a symptom of Hepatitis A, a highly contagious illness that requires the employee to be excluded and the regulatory authority notified.
Which type of thermometer is best used to check the temperature of thin foods like hamburger patties?
Answer: Thermocouple thermometer
Thermocouple thermometers have a small probe tip that reads temperature quickly and accurately in thin foods.
A food establishment experiences a power outage. Refrigerated food can remain safe if the refrigerator stays at or below 41°F for how long without power?
Answer: 4 hours
A full, closed refrigerator can keep food safe for up to 4 hours during a power outage if the door remains shut.
Which practice is correct when cooling a large pot of soup?
Answer: Divide it into shallow containers and cool in an ice bath
Dividing soup into shallow containers and placing them in an ice bath rapidly reduces temperature through the danger zone to prevent bacterial growth.