ServSafe Food Handler Test Answers: Chapter 4 – Flow of Food

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  1. Which of the following you can prevent cross-contamination?  (Select all that apply)
    Separating equipment
    Monitor time and temperature
    Cleaning and sanitizing
    Prepping food at different times
  2. Chicken held at an internal temperature of 125˚F (52˚C) has been time-temperature abused.
  3. Some thermometers cannot be calibrated.
  4. Bimetallic thermometers are designed for which kind of foods? (select all that apply)
    large or thick food
    thin food
    hot foods
    Cold foods
  5. At what temperature you should hold your cold foods?
    41⁰F or lower
    40⁰F to 45⁰F
    41⁰F or above
    At 41⁰F only
  6. What do you mean by Time-Temperature Indicator (TTI)?
    monitors time and temperature during a cooking
    monitors time and temperature during handling the food
    monitors time and temperature at the time of eating the food
    monitors time and temperature during a shipment
  7. Thermometers used to measure the temperature of food must to accurate to _____?
    1 +/- 2˚F or +/- 1˚C
    +/-2F or +/-1C.
  8. When you should wash, rinse, sanitize, and air-dry your thermometers?
    after using them
    before using them
    before each shift
    before and after using them
  9. Infrared/Laser thermometers will only measure what kind of temperature of food?
    checking temperatures of thin food
    internal temperatures
    the temperature of food and equipment surfaces
    checking temperatures of thick food
  10. How long should you wait after inserting a bimetallic stemmed thermometer before recording the temperature of food?
    8 seconds
    10 seconds
    15 seconds
    20 seconds
  11. If food required reheat then at what temperature should be reheated?
  12. Rinsing a cutting board will prevent cross-contamination with the next food item placed on it
  13. At what temperature you should hold your hot foods?
    135⁰F or lower
    Must be at 135⁰F
    135⁰F or higher
    all ways higher than 135⁰F
  14. Place a probe into the _____ part of the food.
  15. Which of the following types of thermocouple probes used for checking different foods? (select all that apply)
    Immersion Probes
    Infrared Probes
    Penetration Probes
    Stemmed Probes
    Surface Probes
    Air Probes
  16. A food handler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. What must be done to the cutting board?
    It must be dried with a paper towel
    It must be washed, rinsed, and sanitized
    It must be turned over to the other side
    All of the above
  17. Thermocouples are designed to
    measure temperature through a metal probe
    measure the temperature of equipment
    measure the temperature of food
    B and C both
  18. Which of the following temperature range at which foodborne pathogens grow most quickly?
    41˚F (5˚C) to 135˚F (57˚C)
    37˚F (3˚C) to 130˚F (55˚C)
    70˚F (21˚C) to 125˚F (52˚C)
    None of these
  19. How do you make sure your thermometers are accurate?
    calibrated before each shift
    calibrated after each shift
    calibrated before each food preparation
    calibrated after each food preparation
  20. Within how many degrees do thermometers need to be calibrated?

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