ServSafe Food Handler Test Answers: Chapter 6 – The Flow of Food: Preparation

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  1. Who is responsible to write or adopt code that regulates retail and foodservice operations?
    State and local regulatory authorities
    Centers for Disease Control and Prevention (CDC)
    U.S. Department of Agriculture (USDA)
    Food and Drug Administration (FDA)
  2. When raw meat or seafood required to wash thoroughly under running water?
    before cutting
    before removing from its packaging
    before cooking
    before combining with other ingredients
    if food not presented honestly
  3. What you should do, “If food has not reached 70˚F within 2 hours”?
    must be reheated
    must be discarded
    Inform to the management
    must be reheated and then cooled again or discarded
  4. Match each food item with its minimum internal cooking temperature by dragging the following options (in ascending order)
    Swordfish steaks – 145˚F (63˚C) for 15 seconds
  5. To cool food safely, what are the time and temperature parameters a food handler must know (select all that apply)
    Food is to be cooled from 60°C (140°F) to 20°C (68°F) within 2 hours.
    Then, food is to be cooled from 20°C (68°F) to 4°C (40°F) or colder within 4 hours.
    Either option A or B must is done in the refrigerator
    option A AND B must is done in the refrigerator
    option A AND B must be done using ICE
  6. What is the danger when thawing food at room temperature?
    Time-temperature abuse
    Poor personal hygiene
    All of the above
  7. What is the minimum internal cooking temperature for eggs that will be hot-held for later service?
  8. Beef stew must be cooled from 135F to 70F within ____ hours and From 70F to 41F or lower in the next _____ hours
    1-2 hours
    2-3 hours
    2-4 hours
    4-2 hours
  9. Which of the following (select four) acceptable methods of thawing food?
    keeping its temperature at 41°F (5°C) or lower
    Thaw food at room temperature
    Submerge food under running water at 70°F (21°C) or lower
    thawing under running wate
    Thaw food in a microwave, only if cooked immediately after thawing
    Thaw as part of the cooking process
  10. Fish cooked in a microwave must be cooked to a minimum internal temperature of 145˚F (63˚C)
  11. Match the alternate cooking times with the following temperatures (move the temp by dragging according to the same timing order)
    8 minutes – 142˚F(61˚C)
  12. The first step in cooling TCS food is to cool it from 135˚F to 70˚F (57˚C to 21˚C) within three hours.
  13. Cook a whole turkey to a minimum internal cooking temperature of 155˚F (68˚C) for 15 seconds.
  14. What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave?
  15. Coolers are designed to cool hot food quickly.
  16. When food can be reheated to any temperature for Immediate Service? (select all that apply)
    If it was a processed food
    if it was cooked
    if it was purchased from approved suppliers
    if it cooled correctly
    If it was TCS food
  17. What is the correct way to cool a 30-pound turkey?
    Put the hot turkey inside the cooler
    Leave the hot turkey on prep table
    Divide the turkey into small portions and place it into ice path
    Place it in an ice-water bath
  18. What are the time and temperature for reheating TCS food for holding?
    135⁰F for 15 seconds within 2 hours
    165⁰F for 15 seconds within 2 hours
    145⁰F for 15 seconds within 2 hours
    140⁰F for 15 seconds within 2 hours
  19. What must you do immediately after thawing food in a microwave?
    Hold it
    Freeze it
    Cook it
    Check the internal temperature
  20. What is the minimum internal cooking temperature for stuffed pork chops?

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