Food Safety Guidelines for TCS Foods, Exams of Nursing

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ServSafe Manager Practice Exam 2021

Questions with Answers 2024

Which unused items may be re-served to another customer? ✔ Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? ✔ Under hot running water. How should a cloth used for wet-wiping be stored? ✔ In a bucket of sanitizing solution. Where should the scoop for the ice machine be stored between uses? ✔ In a protected and designated location. Which symptom must be reported to your regulatory authority when it afflicts a food handler? ✔ Jaundice. What is a thermocouple? ✔ A metal probed thermometer. What is an acceptable method for cooling hot TCS food before storage? ✔ In an ice water bath. Why must ground meats be cooked to a higher temperature than whole cuts of meat? ✔ More pathogens reside on the outside of meat and grinding redistributes the pathogens throughout the meat. If a TCS food will be hot held for service, what is the minimum internal temperature that this food must maintain while being held? ✔ 135° F Raw ground beef and pork should be cooked to an internal temperature of 155° F for how many seconds before serving? ✔ 17 seconds. A food handler has a wound or a boil on their hand or wrist. What is an appropriate course of action? ✔ Wear an impermeable bandage and cover with a single-use glove. What is the FIFO method (first-in, first-out)? ✔ Storing food items so that the oldest is used first.

What symptom is most commonly associated with foodborne illness? ✔ Diarrhea. What is an example of a physical contaminant? ✔ Bones in chili. What should you do if food shipments are not delivered at the correct temperatures? ✔ Reject the delivery. What is the proper sequence to effectively sanitize dishware, utensils, and equipment? ✔ Scrape, wash, rinse, sanitize, air dry. Hand washing stations are required in which areas? ✔ In food prep, service, and dishwashing areas. What is the best approach to dealing with pests? ✔ Deny pests food, water, and shelter. Work with a licensed pest control operator (PCO). Deny pests access to the operation. What or who is most responsible for training new staff about safe food handling practices? ✔ The Certified Food Manager When is a foodborne illness considered an outbreak? ✔ When at least two people experience the same symptoms after eating the same food. All items should be stored away from the walls and how many inches from the floor? ✔ 6 inches. If you are packaging fish using a reduced-oxygen packaging method (ROP), the fish must include a label stating what? ✔ That it must remain frozen until used. What activity requires a food handler to wear single-use gloves? ✔ Handling ready to eat foods. The temperature danger zone refers to which range of temperatures? ✔ 41° F - 135° F The acronym ALERT stands for Assure, Look, Employee, Report, and Threat. What type of food safety risk does this refer to? ✔ The deliberate contamination of food. Where is the best place to store cleaning tools and chemicals?

✔ In an area only used for this purpose. Jaundice (a yellowing of the skin and eyes) is usually caused by which foodborne illness? ✔ Hepatitis A. To effectively heat sanitize equipment, it must be soaked for at least 30 seconds in hot water that is what minimum temperature? ✔ 171° F Hot TCS food needs to be cooled before storage. What is the maximum amount of time you should allow when bringing food down from 135° F to the storage temperature of 41° F or lower? ✔ 6 hours. The temperature of food stored in hot holding has dropped into the temperature danger zone for a period of two hours. What should be done? ✔ Quickly bring the food to the correct temperature. An immersion probe thermometer is used for checking the temperature of what? ✔ The temperature of liquids such as soups, sauces, and frying oil. What is the first step when cleaning and sanitizing stationary equipment? ✔ Unplug the equipment. What is considered to be cross-contamination? ✔ Mixing raw food with cooked food that will then be served without further cooking. Storing food on a shelf where it could drip or leak onto the food stored below it. Using the same cutting board for chicken and beef. If a TCS food will be cold held for service, what is the maximum temperature that this food could be held? ✔ 41° F How long can you safely store ready to eat TCS food in a cooler at a temperature of 41° F or lower? ✔ 7 days. A faucet that supplies clean drinking water is fitted with a flexible hose to fill a mop bucket. a careless employee leaves the end of the hose in a bucket of dirty mop water overnight. Due to changing air pressure within the building's plumbing system, the dirty mop water moves up the hose and into the faucet, contaminating the clean drinking water. What is this type of contamination called? ✔ Cross-connection.

What is the minimum internal temperature that raw fish, seafood, shellfish, and crustaceans should be cooked to for at least 15 seconds before serving? ✔ 145° F What is considered an example of a corrective action? ✔ Retraining staff who are doing a task improperly. Throwing out food that has been time temperature abused. Rejecting a shipment of food that appears to be spoiled. What would require obtaining a variance from your regulatory authority? ✔ Offering live shellfish from a display tank. Smoking food to preserve it. Packaging fresh juice for later sale. Using food addictives. Curing food. Processing animals for personal use. Using a reduced-oxygen packaging method. Sprouting seeds or beans. Which person is the most susceptible to foodborne illness? ✔ Preschool age children, elderly, and people with compromised immune systems. What is a TCS food? ✔ Food that requires time and temperature control for safety. When cooking a T-bone steak, where should you insert a penetration probe thermometer to check it's temperature? ✔ In the thickest part of the meat. Coving is recommended for food service establishments. What is it? ✔ A curved and sealed edge between the floor and wall, intended to make cleaning easier and more effective. If you are holding a HOT food for service without temperature control, what is the maximum amount of time that the food may remain in the temperature danger zone before it must be stored or thrown out? ✔ 4 hours. You are reheating a TCS food from the cooler for immediate service to a guest. Assuming that the food was originally cooked and cooled correctly, what is the minimum temperature that the food must be heated to before serving? ✔ You can safely serve it at any temperature. Which government authority is responsible for writing the codes that regulate food service operations? ✔ State and local health departments.

Which type of jewelry are you allowed to wear during food preparation? ✔ A plain band ring. What is the minimum internal temperature that raw roasts (pork, beef, veal, and lamb) should be cooked to for at least 4 minutes before serving? ✔ 145° F In which temperature range do pathogens grow the most rapidly? ✔ 70° F - 125° F What type of establishment should not serve raw seed sprouts? ✔ A senior living home (high risk of E. coli and Salmonella). These conditions are necessary for the growth of bacteria: food, acidity, temperature, time, oxygen, and moisture. What term is often used for these conditions? ✔ FAT TOM A commercially processed TCS food item is delivered to your establishment with a use- by date that is less than 7 days from the day of delivery. What should you do? ✔ Clearly mark the package with the use-by date. How often should a soft-serve yogurt machine be cleaned and sanitized? ✔ Once a day. A pathogen is considered what type of contaminant? ✔ Biological. What are The Big Eight allergens? ✔ Milk, soy, eggs, wheat, some fish, some seafood, peanuts, tree nuts. What is the easiest and safest way to calibrate a thermometer? ✔ Adjusting the thermometer so that ice water shoes a temperature of 32° F. What is a commonly used chemical sanitizer? ✔ Chlorine, Quats, and Iodine. Foods should be stored so that those requiring a higher internal cooking temperature are on the lower shelves. This is to prevent cross-contamination if foods on the top shelf drip or leak onto the foods stored below. From top to bottom, what is a correct storage arrangement? ✔ Ready to eat foods. Seafood. Whole cuts of beef or pork. Ground meats. Whole and ground poultry.

What is a backflow prevention device intended for? ✔ Preventing cross-connection. E. coli is usually contracted from which food? ✔ Ground beef. When is a food service operation able to hold or display TCS foods without temperature control? ✔ After receiving approval in advance by the regulatory authority. What is an acceptable method for improving the appearance of food? ✔ You should never improve the appearance of food by artificial means, since the way food appears can be a clue as to if it's safe to eat or not. What is considered by the regulatory authority to be an imminent health hazard? ✔ A sewage backup. An electrical power outage. Flooding. What is considered a common risk factor that may lead to foodborne illness? ✔ Failing to cook food correctly. Purchasing food from unsafe sources. Holding food at incorrect temperatures. In order from left to right, what should be placed in a three compartment sink for manual dishwashing? ✔ Detergent and water, clean water, sanitizing solution. Using color-coded cutting boards and utensils is an effective strategy to help prevent what? ✔ Cross-contamination. What is the minimum internal temperature that raw poultry should be heated to before serving? ✔ 165° F for less than 1 second. If you will be holding a COLD food for service without temperature control, what is the maximum amount of time that the food may remain in the temperature danger zone before it must be served or thrown out? ✔ 6 hours. A dishwashing machine should have the ability to measure what? ✔ The concentration of cleaning and sanitizing agents. Water pressure. Water temperature.

A cold storage unit must have a reliable thermometer. Where should the thermometer be located? ✔ Near the warmest part of the unit. What is the best way to ensure the proper concentration of chemical sanitizers? ✔ Use a test kit. What is the best example of the fecal-oral route of contamination? ✔ A food handler does not wash their hands after using the restroom. You are reheating previously cooked TCS food from the cooler that will be hot held for service to guests. Assuming that the food was originally cooked and cooled correctly, what is the minimum temperature that the food must be reheated to before being hot held? ✔ 165° F for any amount of time. Food from plants that will be hot held for service should be cooked to what temperature? ✔ 135° F What symptom should cause a sick employee to be excluded from a food service establishment? ✔ Vomiting. When receiving a shipment of milk, eggs, or live shellfish, the air temperature of the shipping container should be... ✔ 45° F or lower. What is a grease trap? ✔ A plumbing fixture that prevents grease buildup from blocking drains. What type of pathogen is NOT normally destroyed by freezing or cooking and must be prevented through good personal hygiene? ✔ Viruses. Stuffing that includes fish, meat, or poultry as an ingredient should be cooked to what minimum internal temperature? ✔ 165° F for <1 second. Poultry should be cooked to what minimum internal temperature? ✔ 165° F for <1 second. You are heat sanitizing items by soaking them in hot water. What is the minimum temperature that the water should be? ✔ 171° F

Seafood should be cooked to what minimum internal temperature? ✔ 145° F for 15 seconds. What is the maximum temperature for a cold storage unit? ✔ 41° F How long can raw TCS food remain in the temperature danger zone before it must be served or thrown out? ✔ 4 hours. In most cases, what maximum temperature should TCS food be received at? ✔ 41° F What is the temperature danger zone? ✔ Between 41° F and 135° F Injected or brined meats such as ham should be cooked to what minimum internal temperature? ✔ 155° F for 17 seconds. Ground, chopped, or minced seafood should be cooked to what minimum internal temperature? ✔ 155° F for 17 seconds. Shellfish and crustaceans should be cooked to what minimum internal temperature? ✔ 145° F for 15 seconds. You are receiving a delivery of shucked shellfish. What maximum air temperature should the shellfish be received at? ✔ 45° F A dish that includes preciously cooked TCS ingredients should be cooked to what minimum internal temperature? ✔ 165° F for <1 second. Mechanically tenderized meat should be cooked to what minimum internal temperature? ✔ 155° F for 17 seconds. How long can a hot held TCS food remain in the temperature danger zone before it must be served or thrown out? ✔ 4 hours. How long can a cold held TCS food remain in the temperature danger zone before it must be served or thrown out? ✔ 6 hours.

Roasts of pork, beef, veal, and lamb should be cooked to what minimum internal temperature? ✔ 145° F for 4 minutes. Steaks or chops or commercially raised game should be cooked to what minimum internal temperature? ✔ 145° F for 15 seconds. Unless the meat is ground, then it should be cooked 155° F for 17 seconds. When cooling a hot TCS food for cold storage, how quickly must you bring the temperature down from 135° F to 70° F or lower? ✔ 2 hours. Which responsibility is included in the Food and Drug Administration's role? ✔ Regulating food transported across state lines. What scenario can lead to pest infestation? ✔ Storing recyclables in paper bags. Which organization includes inspecting food as one of it's primary responsibilities? ✔ U.S. Department of Agriculture. What must food handlers do when handling ready to eat food? ✔ Wear single-use gloves. A tuna salad is removed from the cooler at 9am and put out for a buffet at 11am. By what time must the tuna salad be served or thrown out? ✔ 3pm. What condition promotes the growth of bacteria? ✔ Food held between 70° F and 125° F Parasites are commonly associated with what food? ✔ Wild game. One of the FDA recommended food safety responsibilities of a manager is... ✔ Supervising food handlers to ensure hot and cold food holding temperatures are regularly monitored. How can a food handler reduce or eliminate the risk of food contamination? ✔ Washing their hands after using the restroom. How long should hands and arms be scrubbed during hand washing? ✔ 10-15 seconds.

Ready to eat food should NEVER be handled with bare hands in what situation? ✔ When food is being served to a high risk population, like children or the elderly. When should a delivery be inspected? ✔ Immediately upon receiving the delivery. Why is it advisable to only remove the amount of food you can prep in a short period of time from the cooler? ✔ To prevent time-temp abuse. It is discovered that a steam table holding hot soup has broken down, and the soup may have been unheated for as long as 3 hours. What should be done with the soup? ✔ Discard the soup, heat a new batch to 135° F and place it in a working steam table. What are the principals in the HAACP system? ✔ 1 - Conduct a hazard analysis. 2 - Determine the critical control points. 3 - Establish critical limits. 4 - Establish monitoring. 5 - Establish corrective actions. 6 - Establish verification procedures. 7 - Establish record keeping and documentation procedures. What can hand sinks be used for? ✔ Hand washing only. When heat sanitizing items, they must be submerged in water that is at least 171° F for at least... ✔ 30 seconds. Name the four types of pathogens that can contaminate food and cause foodborne illness. ✔ Bacteria, viruses, parasites, and fungi. You see an employee preparing food directly after cleaning the grease trap. What corrective action should be taken? ✔ Dispose of any potentially contaminated food and instruct the employee on proper hand washing procedure immediately. Why should food handlers not wear false eyelashes? ✔ They can become a physical contaminant. Cold TCS food should be received at or under... ✔ 41° F

A ready to eat pasta salad is taken out of the cooler at 2pm and placed on an outdoor buffet. At what time should the salad be discarded? ✔ 8pm. What would be classified as an imminent health hazard? ✔ A broken water main in the facility. Cooler and freezer thermometers should be accurate to within: ✔ +/- 3° F A running faucet below the rim of a sink is rn example of... ✔ cross-connection. What is the sanitizer concentration range for chlorine sanitizers? ✔ 50-99 ppm. The final sanitizing rinse of a high temperature dishwasher must be at least... ✔ 180° F A chef wants to put a seared tuna dish on the menu. How can she best ensure a safe product for service? ✔ Order the tuna from an approved and reputable supplier. Which of the following is an example of a physical contaminate? ✔ A piece of wood found in a customer's salad. What is an accepted covering for an infected cut on the hand? ✔ A plastic Band-Aid under a single-use glove. Where should employee coats and backpacks be stored? ✔ In a closet or room away from food prep areas. A package of frozen shrimp arrives with large ice crystals present on the outside of the food, and water damage on the box. What is this indicative of? ✔ The product has undergone thawing and re-freezing. What would be the minimum internal cooking temperature of a chopped salmon burger? ✔ 155° F Which food item does NOT need to be behind a sneeze guard or in a case in a self- service area? ✔ Whole, unpeeled bananas. A customer calls to report that they contacted a foodborne-illness after they ate at your establishment. What information should you get from the customer?

✔ General contact information and a description of what food and drink the customer consumed. Where should recycling containers be located? ✔ Outside, next to the trash cans. Identify the correct set-up of a three-compartment sink. ✔ Detergent and water (at least 110˚F), clean water, sanitizer and water. Where should chemicals be stored in a food service operation? ✔ In a closet or shelving area away from food preparation areas. What is an acceptable container for an employee beverage? ✔ A disposable coffee cup with a sip-top lid. An employee is coughing and complaining of experiencing vomiting and diarrhea. How should the situation be handled? ✔ Send the employee home immediately, and require a note from their doctor before they return to work. A case of #10 cans of tomato sauce on a delivery has 4 of 6 cans severely dented, but not punctured or leaking. What should be done with the items? ✔ Return the damaged cans to the delivery driver and request a credit slip for the unusable items. Which action should be taken to prepare for a flood? ✔ Keep an emergency supply of bottled water on hand. You have discovered signs of a cockroach infestation in your dry storage area. What should your first step be to address the problem? ✔ Call a licensed Pest Control Operator to inspect the building and develop an approach. What is the sanitizer concentration range for iodine sanitizers? ✔ 12.5-25 ppm What is the best way to ensure that all cleaning tasks are being identified and preformed regularly? ✔ Create a master cleaning schedule, and follow it. After taking a bite of their meal, a customer is developing hives, swollen lips, and shortness of breath. These are signs of what type of illness? ✔ An allergic reaction. What is the best way to ensure proper personal hygiene in employees? ✔ Set up a staff dress code, put it in writing, and enforce it.

How long should documentation for both frozen and farm-raised fish be kept? ✔ 90 days from the sale of the fish. When catering, the service site should have: ✔ A safe water source for cooking and handwashing. Which mobile kitchen unit is exempt from the full set of rules applied to permanent food- service operations? ✔ An ice cream truck serving frozen packaged novelties and candy. A PCO has completed a pesticides treatment on the facility. What documentation do you need from them regarding the chemicals used? ✔ A safety data sheet (SDS). A manager notices that several nightly cleaning tasks are not being completed by the night crew. How should the issue be addressed? ✔ Assess the number of cleaning duties assigned to the shift to be sure they can be completed in the required time frame. Which food item has been associated with Salmonella Typhi? ✔ Beverages What symptom requires a food handler to be excluded from the operation? ✔ Jaundice What practice is useful for preventing Norovirus from causing foodborne illness? ✔ Correct handwashing How should chemicals be stored? ✔ Away from prep areas What practice can help prevent allergic reactions? ✔ Identify ingredients for customers What symptom can indicate a customer is having an allergic reaction? ✔ Wheezing or shortness of breath When should a food handler with a sore throat and fever be excluded from the operation? ✔ When the customers served are primarily a high risk population A food handler comes to work with diarrhea. What should the manager tell the food handler to do? ✔ Go home

What should a food handler do to make gloves easier to put on? ✔ Select the correct sized gloves When can a food handler diagnosed with jaundice return to work? ✔ When approved by the regulatory authority What is the purpose of hand antiseptic? ✔ Lower the number of pathogens on the skin Single-use gloves are not required when ✔ Washing produce What should food handlers do after leaving and returning to the prep area? ✔ Wash hands What type of eggs must be used when preparing raw or undercooked dishes for high- risk populations? ✔ Pasteurized Which organization includes inspecting food as one of its primary responsibilities? ✔ U.S. Department of Agriculture What should a server do after clearing a table? ✔ Wash hands What strategy can prevent cross-contamination? ✔ Buy food that does not require prepping What temperatures do infrared thermometers measure? ✔ Surface When can glass thermometers be used? ✔ When enclosed in a shatterproof casing What information must be included on the label of food packaged on-site for retail sale? ✔ List of ingredients How should an item that has been recalled by its manufacturer be stored in an operation? ✔ Separately from food that will be served Which item should be rejected? ✔ Bags of organic cookies in torn packaging Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?

✔ 24 hours A local nursing home has a yearly barbecue for its residents. Which food item should not be served? ✔ Rare hamburgers What is the first step in developing a HACCP plan? ✔ Conduct a hazard analysis Bulk unpackaged food in self-service areas must be labeled when ✔ The manufacturer claims the food is healthy The temperature of clam chowder is checked during holding. According to the operation's policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup? ✔ Corrective action What should a food handler do with food after it is thawed in the microwave? ✔ Cook it using conventional cooking equipment Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve? ✔ Soft boiled eggs What should a server do when taking a food order from customers who have concerns about food allergies? ✔ Describe each menu item to customers who ask, including any secret ingredients What thermometer is best suited to checking a dishwashing machine's final rinse temperature? ✔ Maximum registering thermometer