Practice Test GeeksServSafe Food Safety Test Prep Practice Test
← All SERVSAFE Flashcard Decks

Safe Food Handling Practices 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 Safe Food Handling Practices flashcards as text

  1. When storing food in a refrigerator, which item should be placed on the LOWEST shelf?

    Answer: Raw ground pork

    Raw ground pork must be stored on the lowest shelf because it requires a higher cooking temperature (155°F) and poses the greatest contamination risk if it drips onto other foods.

  2. A food handler uses a thermometer to check a chicken breast and gets a reading of 162°F. What should they do next?

    Answer: Re-insert the thermometer in a different spot to verify the reading

    Always verify thermometer readings by checking multiple spots in the thickest part of the food, as the coldest spot may not have been measured.

  3. What does FIFO stand for in food storage, and why is it important?

    Answer: First In, First Out — ensures oldest products are used before newer ones

    FIFO (First In, First Out) means rotating stock so older products are used before newer ones, reducing the chance of food expiring before use.

  4. Which action is an example of cross-contamination during food prep?

    Answer: Using the same unwashed cutting board for raw shrimp and salad greens

    Using the same cutting board for raw shrimp and ready-to-eat salad greens without cleaning and sanitizing it between uses transfers pathogens directly to the greens.

  5. What is the safe way to thaw frozen shrimp quickly when needed for immediate preparation?

    Answer: Submerge under cold running water (70°F or below)

    Thawing under cold running water at 70°F or below is an approved rapid-thaw method that keeps the food out of the danger zone while defrosting quickly.

  6. A food handler finishes taking out the garbage and immediately returns to slicing bread. What critical step did they skip?

    Answer: Washing their hands

    Handling garbage is a hand-contaminating activity that requires handwashing before returning to food preparation to prevent spreading pathogens.

  7. A manager receives a delivery of fresh salmon. The flesh has a strong ammonia odor and the eyes are cloudy. What should the manager do?

    Answer: Reject the delivery and document the refusal

    Ammonia odor and cloudy eyes are signs of spoilage or improper handling; the shipment must be rejected and documented to ensure food safety.