SERV Safe Practice Test (50 Questions)

Front

What is the temperature danger zone where bacteria grow most rapidly? Options: 0°F – 32°F, 32°F – 41°F, 41°F – 135°F, 135°F – 165°F

Back

41°F – 135°F

Front

Which group has the highest risk of foodborne illness?

Back

Elderly people

Front

What is the minimum internal cooking temperature for poultry?

Back

165°F for 15 seconds

Front

Which food is most likely to cause a food allergy reaction? Rice, Eggs, Apples, Carrots

Back

Eggs

Front

What is the proper way to thaw frozen food? Options: On the counter overnight, Under running drinkable water at 70°F or lower, In warm standing water, Next to a heat lamp

Back

Under running drinkable water at 70°F or lower

Front

What should food handlers do after handling raw meat and before touching ready-to-eat food?

Back

Wash hands with soap and water

Front

Which is a TCS food? Options: Bananas, Baked potato, Crackers, Dried pasta

Back

Baked potato

Front

What is the correct minimum internal cooking temperature for ground beef?

Back

155°F

Front

How often should food contact surfaces be cleaned and sanitized?

Back

Every 4 hours

Front

Which practice helps prevent cross-contamination?

Back

Washing hands after handling raw meat