ServSafe Practice Test (Chapter 1- Providing Safe Food) 2024

Explanation: Poultry must be cooked to a minimum internal temperature of 165°F to ensure any harmful bacteria are killed.

Explanation: Food handlers diagnosed with a foodborne illness should be excluded from the operation to prevent spreading the illness.

Explanation: Ongoing training and evaluations ensure that food handlers maintain their knowledge and practices of food safety.

Explanation: Food handlers should wash their hands after touching their face to prevent transferring contaminants to food.

Explanation: Identifying ingredients for customers helps prevent allergic reactions by allowing them to avoid allergens.

Explanation: The local health department should be contacted to investigate and address foodborne illness complaints properly.

Explanation: Ready-to-eat food should be stored above raw food to prevent cross-contamination from raw food juices.

Explanation: Touching hair while preparing food can transfer contaminants to the food, demonstrating poor personal hygiene.

Explanation: Food that has passed its use-by date should be discarded to ensure it is not served to customers.

Explanation: Food should be stored in designated storage areas to prevent contamination from other items.

Explanation: Jewelry can fall into food and cause physical contamination or harbor bacteria, leading to foodborne illness.

Explanation: The first step in cleaning and sanitizing a surface is to remove any food debris to ensure effective cleaning.

Explanation: Chemicals should be stored away from food prep areas to prevent accidental contamination.

Explanation: Cooked chicken is a TCS food and, if not handled properly, can cause foodborne illness.

Food handlers with a sore throat and fever should be restricted from working with food to prevent contamination.

Explanation: Identifying ingredients for customers helps prevent allergic reactions by allowing them to avoid allergens.

Explanation: Chemical contamination occurs when harmful chemicals, such as pesticides, contaminate food.

Explanation: Cuts or wounds on hands should be covered with a bandage and a glove to prevent contamination.

Explanation: Cooking food to the correct temperature ensures that harmful bacteria are killed.

Explanation: Recalled food should be stored separately and follow recall instructions to ensure it is not served to customers.

A food safety management system is designed to ensure food safety by managing how food is handled and prepared.

Explanation: Poultry must be cooked to an internal temperature of 165°F (74°C) to ensure it is safe to eat.

Explanation: Food should be stored in designated storage areas to prevent contamination.

Explanation: Physical contaminants are foreign objects like metal shavings that can cause injury or illness.

Explanation: Practicing good personal hygiene, such as proper handwashing, is crucial to prevent the spread of viruses.

Explanation: Holding cooked chicken at 130°F (54°C) is time-temperature abuse because it is in the danger zone where bacteria can grow.

Explanation: Food handlers should wash their hands to prevent transferring contaminants to food.

Explanation: Cooked rice is a TCS food because it requires time and temperature control to prevent bacterial growth.

Explanation: Storing raw meat below ready-to-eat food helps prevent juices from contaminating other foods.

Biological contamination, such as bacteria, viruses, and parasites, is the primary cause of foodborne illnesses.