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

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Which of the following you can prevent cross-contamination?  (Select all that apply)


  1. Separating equipment

  2. Monitor time and temperature

  3. Cleaning and sanitizing

  4. Prepping food at different times


Answer: B. Monitor time and temperature, C.Cleaning and sanitizing

  D. Prepping food at different times



Chicken held at an internal temperature of 125˚F (52˚C) has been time-temperature abused.


  1. True

  2. False


Answer: A. True


Some thermometers cannot be calibrated.


  1. True

  2. False


Answer: A. True


Bimetallic thermometers are designed for which kind of foods? (select all that apply)


  1. large or thick food

  2. thin food

  3. hot foods

  4. Cold foods


Answer: A. large or thick food, C. hot foods, D. Cold foods



At what temperature you should hold your cold foods?


  1. 41⁰F or lower

  2. 40⁰F to 45⁰F

  3. 41⁰F or above

  4. At 41⁰F only


Answer: A. 41⁰F or lower



What do you mean by Time-Temperature Indicator (TTI)?


  1. monitors time and temperature during a cooking

  2. monitors time and temperature during handling the food

  3. monitors time and temperature at the time of eating the food

  4. monitors time and temperature during a shipment


Answer: D. monitors time and temperature during a shipment


Thermometers used to measure the temperature of food must to accurate to _____?


  1. 1 +/- 2˚F or +/- 1˚C

  2. m2⋅s−2⋅K−1

  3. c.1.b.1.

  4. +/-2F or +/-1C.


Answer: A. 1 +/- 2˚F or +/- 1˚C



When you should wash, rinse, sanitize, and air-dry your thermometers?


  1. after using them

  2. before using them

  3. before each shift

  4. before and after using them


Answer: D. before and after using them



Infrared/Laser thermometers will only measure what kind of temperature of food?


  1. checking temperatures of thin food

  2. internal temperatures

  3. the temperature of food and equipment surfaces

  4. checking temperatures of thick food


Answer: C. the temperature of food and equipment surfaces



How long should you wait after inserting a bimetallic stemmed thermometer before recording the temperature of food?


  1. 8 seconds

  2. 10 seconds

  3. 15 seconds

  4. 20 seconds


Answer: C. 15 seconds



If food required reheat then at what temperature should be reheated?


  1. 140°F

  2. 150°F

  3. 160°F

  4. 165°F


Answer: D. 165°F



Rinsing a cutting board will prevent cross-contamination with the next food item placed on it


  1. True

  2. False


Answer: B. False



At what temperature you should hold your hot foods?


  1. 135⁰F or lower

  2. Must be at 135⁰F

  3. 135⁰F or higher

  4. all ways higher than 135⁰F


Answer: C. 135⁰F or higher



Place a probe into the _____ part of the food.


  1. thinnest

  2. thickest

  3. thinner

  4. Thicker


Answer: B. thickest



Which of the following types of thermocouple probes used for checking different foods? (select all that apply)


  1. Immersion Probes

  2. Infrared Probes

  3. Penetration Probes

  4. Stemmed Probes

  5. Surface Probes

  6. Air Probes


Answer: A. Immersion Probes, C. Penetration Probes, E. Surface Probes, F. Air Probes



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?


  1. It must be dried with a paper towel

  2. It must be washed, rinsed, and sanitized

  3. It must be turned over to the other side

  4. All of the above


Answer: B. It must be washed, rinsed, and sanitized



Thermocouples are designed to


  1. measure temperature through a metal probe

  2. measure the temperature of equipment

  3. measure the temperature of food

  4. B and C both


Answer: A. measure temperature through a metal probe



Which of the following temperature range at which foodborne pathogens grow most quickly?


  1. 41˚F (5˚C) to 135˚F (57˚C)

  2. 37˚F (3˚C) to 130˚F (55˚C)

  3. 70˚F (21˚C) to 125˚F (52˚C)

  4. None of these


Answer: C. 70˚F (21˚C) to 125˚F (52˚C)



How do you make sure your thermometers are accurate?


  1. calibrated before each shift

  2. calibrated after each shift

  3. calibrated before each food preparation

  4. calibrated after each food preparation


Answer: A. calibrated before each shift



Within how many degrees do thermometers need to be calibrated?


  1. +/-2⁰F

  2. +/-2⁰C

  3. +/-1⁰F

  4. +/-1⁰C


Answer: A. +/-2⁰F