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Preparation, Cooking and Serving Test 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 Preparation, Cooking and Serving Test flashcards as text

  1. A cook is preparing raw ground beef patties and then moves on to chopping salad vegetables without changing gloves. This is an example of:

    Answer: Cross-contamination

    Using the same gloves for raw meat and ready-to-eat vegetables transfers harmful pathogens, which is cross-contamination.

  2. When thawing frozen shrimp under running water, the water temperature must be:

    Answer: Below 70°F (21°C)

    Running water used for thawing must be 70°F (21°C) or below to prevent the outer surface from entering the temperature danger zone.

  3. Which food is considered a ready-to-eat food that requires no further cooking?

    Answer: Sliced deli meat

    Sliced deli meat is ready-to-eat because it has already been cooked and requires no additional heat treatment before serving.

  4. A food handler prepares a large batch of chili and places it in a single deep container in the walk-in cooler. What is the primary cooling concern?

    Answer: The thick mass will cool too slowly, allowing bacteria to multiply

    Large, deep containers of dense food cool slowly in the center, keeping food in the danger zone long enough for bacterial growth.

  5. What is the minimum internal cooking temperature for a whole muscle beef steak served to a high-risk population?

    Answer: 165°F (74°C) for 15 seconds

    For high-risk populations such as the elderly or immunocompromised, beef must reach 165°F (74°C) to ensure all pathogens are destroyed.

  6. A catering team is holding hot soup on a buffet line. Which action is required to maintain food safety?

    Answer: Stir the soup periodically and verify temperature every 2 hours

    Stirring distributes heat evenly, and checking temperature every 2 hours ensures hot food stays at or above 135°F (57°C).

  7. Which practice correctly prevents contamination when a food handler returns to work after handling raw poultry?

    Answer: Wash hands thoroughly, change gloves, and sanitize the work surface

    Proper hand washing, glove change, and surface sanitation together prevent cross-contamination after handling raw poultry.