Serve safe Practice Test (50 questions) with Complete Solutions Graded A+, Exams of Nursing

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Serve safe Practice Test (50 questions) with Complete

Solutions Graded A+

Who has the higher risk of foodborne illness? - Correct AnswersElderly people Parasites are commonly associated with: - Correct Answersseafood Ciguatera Toxin is commonly found in: - Correct Answersamberjack What is a TCS Food? - Correct AnswersBaked potato Metal shavings are which type of contaminant - Correct AnswersPhysical What should foodservice operations do to prevent the spread of hepatitis A? - Correct AnswersExclude staff with jaundice from the operation To wash hands properly, a food handler must first - Correct Answerswash hands and arms What should foodservice operators do to prevent customer illness from Shigella spp.? - Correct AnswersControl flies inside and outside of the operation. What must a food handler with a hand wound do to safely work with food? - Correct AnswersBandage the wound with an impermeable cover and wear a single-use glove What items are considered acceptable work attire for a food handler? - Correct AnswersPlain-band ring What task requires food handlers to wash their hands before and after doing it? - Correct AnswersHandling raw meat, poultry, or seafood

Which action requires a food handler to change their gloves? - Correct AnswersThe food handler is wearing gloves that have been torn. How should the temperature of a shipment of cottage cheese be taken when it arrives in the operation? - Correct AnswersPlace the thermometer stem into an opened container When should a shipment of fresh chicken be rejected? - Correct AnswersThe receiving temperature is 50F Where should ground fish be stored in a cooler? - Correct Answersbelow the pork roasts What is the maximum number of days that ready-to-eat food can be stored if held at 41F?

• Correct Answers7 days In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored? - Correct AnswersLettuce, fresh halibut, fresh beef roast, ground chicken What organization requires Material Safety Data Sheets? - Correct AnswersOSHA What is the minimum internal cooking temperature for rice that is hot-held for service? - Correct Answers135F What food item does the Food and Drug Administration advise against offering on a children's menu? - Correct Answersrare cheeseburgers TCS food reheated for hot-holding must reach what temperature: - Correct Answers165F for 15 seconds What method should never be used to thaw food? - Correct AnswersPlace item on a prep counter When partial cooking food to be finished later, what is the maximum cooking time allowed during initial cooking? - Correct Answers60 minutes (1 hour)

Food held at 41F or lower before being removed from refrigeration can be held without temperature control for up to how many hours? - Correct Answers6 hours Hot TCS food can be held without temperature control for a maximum of: - Correct Answers4 hours Which food may be re-served to customers? - Correct AnswersUnopened, pre-packaged food What is the purpose of setting a critical limits in the HACCP plan? - Correct AnswersTo Reduce hazards to safe levels What is the minimum water temperature required when using hot water to sanitize objects? - Correct Answers171F What HACCP principle is being practiced when food handlers rewash melons that have surface dirt? - Correct AnswersCorrective Action What is the final step in cleaning and sanitizing a prep table? - Correct Answersallowing the surface to air dry How many seconds does an iodine sanitizer need to be in contact with the object being sanitized? - Correct Answers30 seconds If a food-contact surface is in constant use, how often should it be cleaned an sanitized? - Correct Answersevery 4 hours What is the third step in cleaning and sanitizing items in a 3 - compartment sink? - Correct AnswersRinsing What type of thermocouple probe should be used to check the internal temperature of a beef roast? - Correct AnswersPenetration

What food safety practice can prevent cross-contact? - Correct AnswersWashing, rinsing, and sanitizing, utensils before each use. What is the most likely cause of wheezing and hives? - Correct AnswersFood allergies What is a basic characteristic of a virus? - Correct Answersrequires a living host Where should staff members eat, drink, smoke, or chew gum? - Correct AnswersIn designed areas When can a food handler with a sore throat and a fever return to work with or be around food? - Correct AnswersA written medical release is provided What should a foodservice operator do when responding to a foodborne-illness outbreak?

• Correct AnswersSegreate the product What bacteria is commonly linked with poultry, eggs, dairy products and produce? - Correct AnswersSalmonella spp. Scombroid poisoning can be prevented by: - Correct Answerspurchasing fish from approved, reputable suppliers Jaundice is a symptom of which foodborne illness? - Correct AnswersHepatitis A Food must be cooled from 135F to ______ within 2 hours - Correct Answers70F What type of container should be used to transport TCS food from the place of preparation to the place of service? - Correct AnswersInsulated A back-up of raw sewage has occurred in the kitchen. What should happen next? - Correct Answersclose the affected area and clean it. What is coving? - Correct Answerscurved, sealed edge between a floor and a wall

What is the definition of sanitizing? - Correct AnswersReducing the pathogens on a surface to safe levels Which reason should an inspector close an operation? - Correct AnswersInfestation of cockroaches or mice Where should dirty clothing be stored inside the operation? - Correct Answersin non- absorbent containers or washable laundry bags