ServSafe Practice Questions and Answers: 80 Questions with Complete Solutions, Exams of Laboratory Practices and Management

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ServSafe Practice 80 Questions with Complete Solutions-

Latest 2024 Update.

Which food has been associated with Salmonella Typhi? - Correct Answer Beverages What symptom requires a food handler to be excluded from the operation? - Correct Answer Jaundice What is an example of physical contamination? - Correct Answer bones in fish What practice is useful for preventing Norovirus from causing foodborne illness? - Correct Answer Excluding staff with vomiting from the operation What condition promotes the growth of bacteria? - Correct Answer Food held between 70 F and 125F Parasites are commonly associated with what food? - Correct Answer Wild game What practice should be used to prevent seafood toxins from causing a foodborne illness? - Correct Answer Purchasing food from approved reputable suppliers How should chemicals be stored? - Correct Answer away from prep areas What does the L stand for in the FDA's ALERT tool? - Correct Answer LOOK What practice can help prevent allergic reactions? - Correct Answer Telling customers how an item is prepared What symptom can indicate that a customer is having an allergic reaction? - Correct Answer Wheezing or shortness of breath Where should a food handler wash his or her hands after prepping food? - Correct Answer Designated sink for handwashing When should a food handler with a sore throat and fever be excluded from the operation?

• Correct Answer When the customers served are a primarily high risk population.

A food handler comes to work with diarrhea. What should the manager tell the food handler to do? - Correct Answer Go home What should the food handler do to make gloves easier to put on? - Correct Answer select the correct size gloves When can a food handler diagnosed with jaundice return to work? - Correct Answer When approved by the regulatory authority What item is a potential physical contaminant? - Correct Answer jewelry What is the purpose of hand antiseptic? - Correct Answer Lower the number of pathogens on the skin single use gloves are not required when? - Correct Answer washing produce What should food handlers do after returning and leaving the prep area? - Correct Answer wash hands What type of eggs must be used when preparing raw or undercooked dishes for high risk populations? - Correct Answer Pasteurized What causes preschool aged children to be at risk for foodborne illness? - Correct Answer Their immune systems are not strong Which organization includes inspecting food as one of its primary responsibilities? - Correct Answer U.S Department of Agriculture What should a server do after clearing a table? - Correct Answer wash hands What strategy can prevent cross contamination? - Correct Answer Buy food that does not require prepping What temperature do infrared thermometers measure? - Correct Answer surface

When can glass thermometers be used? - Correct Answer When enclosed in a shatterproof casing Why should food temperatures be taken in two different locations? - Correct Answer temperature may vary in the food A food handler is prepping a seafood dish on April 4th, using shrimp and scallops. The shrimp has a use by date of April 8th, and the scallops have a use by date of April 10th. What is the use by date for the seafood dish? - Correct Answer April 8th What information must be included on the label of food packaged on-site for retail sale? - Correct Answer List of ingredients How should an item that has been recalled by its manufacturer be stored in an operation?

• Correct Answer separately from food that will be served A food handler has just finished storing a dry food delivery. Which step was done correctly: a. stored food away from the wall. b.stored food 4 in off the floor c.stored food underneath a stairwell d. stored food in an empty chemical container - Correct Answer a. stored food away from the wall Which item should be rejected: bags of organic cookies in torn packaging bottled milk at 41 degrees F shelled eggs at air temperature of 45 degrees F live oysters at 50 degrees F - Correct Answer bags of organic cookies in torn packaging Ready to eat TCS food prepped in house must be date marked if it is held more than how many hours? - Correct Answer 24 hours A local nursing home has a yearly barbecue for its residents. Which food item should not be served?

Deviled eggs, potato salad, raw carrots, or raw hamburgers? - Correct Answer raw hamburgers When transporting food off site, how should information such as a use by date and time be communicated to the off site staff? - Correct Answer Labels on food What is the minimal internal cooking temperature for a veal chop? - Correct Answer 145 F or 63 C How many hours can cold food be held after refrigeration before it must be sold, served or thrown out? - Correct Answer 6 hours Lasagna was removed from hot holding for service at 11:00 a.m. By what time must it be served or thrown out? - Correct Answer 3:00 p.m. What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table? - Correct Answer clean and sanitize the utensils What rule for serving bread should food handlers practice? - Correct Answer Do not re- serve uneaten bread In a self service area, bulk unpackaged food does not need a label if the product - Correct Answer does not make a claim about health or nutrient content The temperature of duck breast is checked during cooking. According to the operations policy, the duck breast must be cooked for 16 minuets to allow the internal temperate to reach 165F. What HACCP principal is addressed by cooking the duck to 165 F? - Correct Answer Critical limit What must a food handler with a infected hand wound do to work safely with food? - Correct Answer cover the wound with an impermeable cover and a single use glove Which of these food processes does not require a variance from a regulatory authority? smoking food as a method to perserve it Buying bean sprouts from a reputable supplier curing food

pasteurizing juice on site - Correct Answer Buying bean sprouts from a reputable supplier What is a cross connection? - Correct Answer physical link between safe water and clean water What information must be posted on a dishwasher? - Correct Answer correct settings what scenario can lead to pest infestation - Correct Answer storing recyclables in paper bags What is the first step in developing an HACCP plan? - Correct Answer conduct a hazard analysis What factors influence the effectiveness of a chemical sanitizer? - Correct Answer concentration, temperature, contact time, PH, and water hardness What is the first step of cleaning and sanitizing stationary equipment? - Correct Answer unplug the unit What temperature should the water be for manual dishwashing? - Correct Answer 110 F What organization requires a Materials Safety Data Sheet (MSDS) to be included with hazardous chemicals - Correct Answer Occupational Health and safety administration organization What must staff members do when transferring chemicals to a new container? - Correct Answer label the container What temperature must a high temperature dishwashers final sanitizing rinse be? - Correct Answer 180 F or 82 C What must food handlers do when handling ready to eat food? - Correct Answer wear single use gloves Why are people who take certain medications at risk for foodborne illness - Correct Answer Their immune systems are compromised

What should be done with a package of flour with signs of dampness on the bag? - Correct Answer reject the flour and return it to the supplier Which responsibility is included in the food and drugs administration role. - Correct Answer regulating food transported across state lines What is the minimum internal temperature hot food must be held at to prevent pathogens from growing? - Correct Answer 135 F or 56 C What should staff do when receiving a delivery of food and supplies? - Correct Answer visually inspect all food items How should staff make sure the chemical sanitizer being used on a food prep surface is at the correct strength? - Correct Answer use a test kit to test the sanitizers concentration when mixing it A tuna salad is removed from the cooler at 9:00 am and put out for a buffet at 11:00am, by what time must the tuna salad be served or thrown out? - Correct Answer 3:00 pm When can raw packaged meat be offered for self service? - Correct Answer at Mongolian barbecues What rule for serving condiments should be practiced? - Correct Answer serve condiments in original containers bulk unpackaged food in self service areas must be labeled when - Correct Answer the manufacture claims the food is healthy The temperature of clam chowder is checked during holding. According to the operations policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup? - Correct Answer corrective action Which process requires a variance from the regulatory authority? - Correct Answer sprouting seeds or beans What information must be on the label of the container of ready to eat TCS food prepped on site for retail sale? - Correct Answer potential allergens

What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness? - Correct Answer throw it out What should a food handler do with food after it is thawed in the microwave? - Correct Answer cook it using conventional cooking equipment What must a operation do before packaging fresh juice on site for later sale? - Correct Answer obtain a variance What temperature must stuffed lobster be cooked to - Correct Answer 165 degree F or 74 C for 15 seconds What temperature must cooked vegetables reach to be safely hot held for service? - Correct Answer 135 F or 57 C 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? - Correct Answer soft boiled eggs When must a food handler change gloves? - Correct Answer as soon as they become dirty or torn A food handler has cooled a container of chili to 70 F (21 C) in 1 hour. HOw much time is left to cool the chili to 41 F (5 C)? - Correct Answer 5 hours left What should a server do when taking a food order from customers who have concerns about food allergies - Correct Answer Describe each food item to customers who ask, including any "secret" ingrediants What is the minimal internal cooking temperature for chicken breasts? - Correct Answer 165 F (74 C) for 15 seconds What thermometer is best suited for checking a dish-washing machines final rinse temperature? - Correct Answer Maximum registering thermometer