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ServSafe Exam Questions &
Answers
- C) prevent foodborne illness by controlling risks and hazards : The purpose of a food safety management system is to: A)keep all areas of the facility clean and pest-free B)identify, tag, and repair faulty equipment within the facility C) prevent foodborne illness by controlling risks and hazards D)use the correct methods for purchasing and receiving food
- D) active managerial control : A manager's responsibility to actively control risk factors for foodborne illness is called: A)hazard analysis critical control point (HACCP) B)quality control and assurance
C) food safety management D)active managerial control
- C) corrective action : A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control? A)identifying risks B)monitoring C) corrective action D)re-evaluation
- A) management oversight : A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control? A)management oversight B)Corrective Action C) Re-evaluation
D)identify risks
- A) become certified in food safety : One way for managers to show that they know how to keep food safe is to: A)become certified in food safety B)take cooking temperatures C) monitor employee behaviors D)conduct self-inspections
- D) throw the food away : A power outage has left hot TCS food out of temper- ature control for six hours. What must be done with this food? A)cool the food to 41 F (5 C) or lower B)serve the food immediately C) cook the food 165 F (74 C) D)throw the food away
- C) notify the regulatory authority : In the event of an imminent health hazard, such as a water supply interruption, the operation must: A)execute a HACCP plan B)reduce the hours of operation C) notify the regulatory authority D)maintain normal operating procedures
- A) make it as difficult as possible for someone to tamper with it : What is the best way to protect food from deliberate
tampering? A)make it as difficult as possible for someone to tamper with it B)allow former employees into the operation C) perform spot inspections on new vendors D)Use the USDA A.L.A.R.M system
- D) who is in the facility : To prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security products, keep information related to food security on file, and know: A)when to register with the EPA B)how to fill out an incident report C) where to find the Safety Data Sheets in the operation D)who is in the facility
- C) designated sink for handwashing : Where should food handlers wash their hands? A)prep sink
B)utility sink C) designated sink for handwashing D)three-compartment sink
- A) wash their hands : What must food handlers after touching their body or clothing?
A)wash their hands B)rinse their gloves C) change their aprons D)use a hand antiseptic
- C) 10 seconds : When washing hands, what is the minimum time that food handers should scrub hands and arms with soap? A)5 seconds B)8 seconds C) 10 seconds D)18 seconds
- A) clearing tables: After which activity must food handlers wash their hands? A)clearing tables B)putting on gloves C) serving customers D)applying hand antiseptic
- B) spread pathogens to food: What is the main reason for
food handlers to avoid scratching their scalps? A)transferring a food allergen B)spreading a food allergen to food C) getting food in their hair D)causing toxic metal poisoning
- A) at any time: When may food handlers wear plain-band rings: A)at any time B)when not handling foods C) only if wearing gloves D)only if washing dishes
- D) cover the wound with an impermeable cover or finger clot and a glove: What should a food handler do when working with an infected cut on the finger? A)cover the wound with a bandage B)stay away from food and prep areas
C) cover the hand with a glove or a finger clot D)cover the wound with an impermeable cover or finger clot and a glove
- A) plain-band ring: What is the only jewelry that may by worn on the hands or arms while handling foods? A)plain-band ring B)medical ID bracelet C) leather-band watch D)diamond ring
- B) at least 2: In addition to other criteria, how many people must have the same symptom in order for a foodborne illness to be considered an outbreak? A)at least 1 B)at least 2 C) at least 10 D)at least 20
- C) sore throat has lasted for more than 5 days: When should a food handler with a sore throat and fever be excluded from the operation? A)customers served are primarily a high-risk population B)fever is over 100 F (38 C)
C) sore throat has lasted for more than 5 days D)before the regulatory authority
- C) requires a living host to grow: What is a basic characteristic of a virus? A)destroying by cooking B)grows in food C) requires a living host to grow D)Before
- D) wash hands and change them: After handling raw meat and before handling produce, what should food handlers do with their gloves? A)clean and sanitize them B)continue working with them C) set them aside if working with meat again later D)wash hands and change them
- C) in a designated area, away from food: Where should personal items, like a coat, be stored in an operation? A)on a shelf, above food B)on a shelf, below food C) in a designated area, away from food D)in a kitchen, away from moving equipment
- D) take off their aprons: What should food handlers do after prepping food and before using the restroom? A)wash their hands B)take off their hats C) change their gloves D)take off their aprons
- B) hold an infrared thermometer as close as possible to a case: How should the temperature of sour cream be taken when it arrives in an operation? A)place a hand on a container to see if it is cool to the touch B)hold an infrared thermometer as close as possible to a case C) place the thermometer stem between shipping boxes for a reading D)remove the lid of a container and put the thermometer stem in the sour cream
- A) time temperature abuse: Ice crystals on a frozen food
item indicate: A)time-temperature abuse B)cross-contamination C). poor cleaning and sanitizing D) poor. personal hygiene
- D) it has been inspected and complies with the local, state, and federal laws: What is the most important factor in choosing an approved food supplier? A)it has a HACCP program or other food safety system B)it has a documented manufacturing and packing practices C) its warehouse is close to the operation, reducing shipping time D)it has been inspected and complies with the local, state, and federal laws
- A) bags of organic cookies in a torn packaging: Which item should be rejected? A)bags of organic cookies in a torn packaging
B)bottled milk at 41 F C) single-use cups in original packaging D)live oysters with an internal temperature of 50 F (10 C)
- D) 6 inches (15 centimeters): Suppliers should be stored away from the walls and at least off the floor A)2 inches (5 centimeters) B)4 inches (10 centimeters) C) 5 inches (13 centimeters) D)6 inches (15 centimeters)
- A) name of the food: Soup that is being hot-held at a buffet should be labeled with the: A)name of the food B)prep date C) soup's ingredients D)use by date
- B) away from prep areas: How should chemicals be stored? A)above food B)away from prep areas C) in food storage areas D)with kitchenware
- A) date mark it: What should be done to ready-to-eat TCS
food that will be prepped on-site and held for longer than 24 hours? A)date mark it B)sell it C) throw it away D)serve it within the next hour
- C) store the recalled item separately from other food: What must a man- ager do with a recalled food item in an operation? A)combine the item with non-recalled items during preparation B)record the names of customers who purchase the item C) store the recalled item separately from other food D)sell all recalled items within 24 hours
- C) label the item to prevent it from accidentally being placed in inventory- : A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored in a secure location. What should the manager do next? A)refer to the vendor notification for next step B)contact the food supplier and arrange for the product to be picked up C) label the item to prevent it from accidentally being placed back in inventory D)inform the local media, customers, and employees of the reason for the recall
- A) rejected: A food item that is received with an expired use-by-date should be: A)rejected B)used immediately C) accepted but labeled differently D)accepted but kept separate from other items
- C) 6: With approved procedures in place, cold food can be held intentionally without temperature control for hours as long as it does not exceed 70 F (21 C).
A) 2
B) 4
C) 6
D) 8
- B) separately from ready-to-eat food: When delivering food for off-site ser- vice, raw poultry must be stored: A)at a lower temperature than ready-to-eat food B)separately from ready-to-eat food C) without temperature control D)above raw food
- B) 145 F (63 C) or higher for 15 seconds: What is the minimum internal cooking temperature for seafood? A) 135 F (57 C) or higher for 15 seconds B) 145 F(63 C) or higher for 15 seconds C) 155 F (68 C) or higher for 15 seconds D) 165 F (74 C) or higher for 15 seconds
38. C) 70
F (21 C): Food must be cooled from 135 F (57 C) to within 2 hours. A) 80 F (27 C) B) 45 F (7 C) C) 70 F (21 C) D) 41 F (5 C)
- C) 135 F (57 C) or above: Hot TCS food being hot-held for service must be at what temperature? A) 70 (21 C) or above B) 125 (52 C) or above C) 135 F (57 C) or above D) 155 F (68 C) or above
- B) under running water at 125 F (52 C) or higher: Which method is a safe way to thaw food? A)as part of the cooking process B)under running water at 125 F (52 C) or higher C) submerge in a sink or standing water at 70 F (21 C) D)on the counter at room temperature
- B) 125 F to 70 F (52 C to 21 C): Food being cooled must pass quickly through which temperature range to reduce growth?
A) 65 F to 20 F (18 C to -6 C) B) 125 F to 70 (52 C to 21 C) C) 180 F to 130 F (82 C to 54 C) D) 220 F to 190 F (104 C to 90 C)
- A) rare cheeseburgers: What food item does the FDA advise against offering on a children's menu? A)rare cheeseburgers B)cheese pizza C) peanut butter and jelly sandwiched D)fried shrimp
- C) are a high risk population: A food handler with a sore through and a fever should be excluded from working in a day- care center, because the children:
A)will not receive the same level of service B)could make the food handler more sick C) are a high-risk population D)will refuse to eat
- D) tomato juice served in a pewter pitcher: Which is a chemical contami- nant? A)bones in a chicken fillet B)norovirus in a shellfish C) metal shavings in a can of peaches D)tomato juice served in a pewter pitcher
- B) norovirus in a shellfish: Which is a biological contaminant? A)bones in a chicken fillet B)norovirus in shellfish C) metal shavings in a can of peaches D)tomato juice served in a pewter pitcher
- B) moisture: The 6 conditions bacteria need to grow are food, acidity, time, temperature, time, oxygen and: A)meat B)moisture C) melatonin D)management
- B) cross-contamination: Using the same knife to chop carrots for a salad immediately after cutting up raw chicken is an example of: A)time-temperature abuse B)cross-contamination C) poor personal hygiene D)purchasing from an unapproved supplier
- C) bones in fish: Which is an example of a physical contaminant? A)sneezing on food B)touching dirty food-contact surfaces C) bones in fish D)cooking tomato sauce in a copper pan
- C) swollen lips: Which symptom could mean a customer is having an allergic reaction to food? A)coughing B)dehydration C) swollen lips D)sneezing
- A) clean and sanitize utensils before prepping an allergen special order- : To prevent food allergens from being transferred to food: A)clean and sanitize utensils before prepping an allergen special order B)buy food from trusted suppliers C) store cold food at 41 F (5 C) or lower D)avoid pewter tableware and utensils and copper cookware
- B) wheat: Which is a Big Eight food allergen? A)broccoli B)wheat C) grapes D)pork
- C) 135 F (57 C): What is the minimum temperature that must be maintained when holding hot soup for service?
A) 100 F (38 C)
B) 120 F (49 C)
C) 135 F (57 C)
D) 155 F (68 C)
- D) 70 F (21 C): With approved procedures in place, cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served? A) 41 F (5 C) B) 50 F (10 C) C) 60 F (16 C) D) 70 F (21 C)
- D) discard the chicken salad: A food handler has been holding chicken salad for sandwiches in a cold well for seven hours. When she checks the temperature of the chicken salad, it is 54 F (12 C). What must the food handler do?
A)sell the remaining chicken salad immediately B)sell the remaining chicken salad within 2 hours C) cool the chicken salad to 41 (5 C) D)discard the chicken salad
- C) 6 hours: With approved procedures in place, including making sure that is does not exceed 70 F (21 C), what is the maximum length of time that a pan of cold tuna salad may be held without temperature control? A)2 hours B)4 hours C) 6 hours D)8 hours
- D) 8: An operation has a buffet with 8 different items on it. How many serving utensils are needed to serve the items on the buffet) A) 1 B) 2 C) 4 D) 8
- C) choppse carrots for stew: Which food item may be handled with bare hands?
A)sliced cheese for sandwiches B)boiled degg slices for salad C) chopped carrots for stew D)parsley for garnish
- D) the cook did not wash hands and put on new gloves before slicing the hamburger buns: A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. Which mistake was made? A)the cook did not wear reusable gloves while handling the raw ground beef and hamburger buns B)the cook did not clean and sanitize the gloves before handling the hamburger buns C) the cook did not wash hands before putting on the same gloves to slice the hamburger buns
D) the cook did not wash hands and put on new gloves before slicing the hamburger buns
- A) when the item is raw or undercooked: When must a consumer advisory be provided for menu items containing TCS food? A)when the item is raw or undercooked B)when the item contains a potential allergen C) when the operation provides only counter service D)when the operation primarily serves a high-risk population
- A) good lighting: Which feature is most important for a chemical storage area? A)good lighting B)single-use towels C) nonskid floor mats D)emergency shower system
- D) hanging on a hook: What is the correct way to store mops in between uses? A)propped in a corner B)in a clean bucket C) in a utility sink D)hanging on a hook