ServSafe / Food Safety Practice Test

Answer: The food handler should cut out a section of the food arond the mold at least 1 inch around and below the mold spot (keep the knife out of the mold itself so it will not cross-contaminate other parts of the produce). Cheese is typically dense, and it's difficult for mold to penetrate dense foods, but the handler should do a thorough inspection of the food. Softer cheeses like mozzarella should be discarded.  Small mold spots can be cut off fruits and vegetables with low moisture content, especially if they are still firm.