ServSafe Practice Test - 2023 / 2024 Questions with Answers 2024, Exams of Medicine

Download ServSafe Practice Test - 2023 / 2024 Questions with Answers 2024 and more Exams Medicine in PDF only on Docsity! ServSafe Practice Test - 2023 / 2024 Questions with Answers 2024 Garbage containers used by a business should be ✔ waterproof, easy to clean, leak-proof, and durable A container of chicken salad is held at 41° with a prep date of December 17th. On December 23rd, the chicken salad should be ✔ discarded Which food items provide an ideal environment for pathogen growth ✔ uncooked rice Which of these is created to identify food safety risks throughout the flow of food ✔ Hazard Analysis Critical Control Point What is the correct temperature of the three-compartment sink? ✔ 110° The best location for chemical detergents and sanitizers to be stored is ✔ in a storage area next to single-service items When cooking Salmon, it must reach which minimum internal temperature for 15 seconds ✔ 145° Which organization certifies and or classifies equipment for food preparation and sanitation ✔ an ANSI accredited certification program Which foodborne illness is usually caused by incorrectly canned food? ✔ Botulism Apart from ensuring that deli meats are stored at a safe cold-holding temperature, another food safety measure involves ✔ date marking foods with a maximum of seven daysonce open or prepared What happens when non-potable water contaminates drinkable water? ✔ cross-connection What is the final step in the process of cleaning and sanitizing stationary equipment? ✔ sanitize and allow the surfaces and parts to air dry The minimum required temperature for the final hot water sanitizing rinse in a stationary rack single temperature machine is ✔ 180° What is the meaning of the acronym FATTOM? ✔ Conditions that favor the growth of most foodborne pathogens What are the two items that can be obtained at a temperature of 45° ✔ Shell eggs and live claims When a food handler has been diagnosed with hepatitis A but is not displaying any symptoms of illness, the manager must ✔ exclude the food handler from the operation and notify the regulatory authority After verifying the internal temperature of a food, a food employee neglected to perform which step when they directly returned the thermometer case sleeve? ✔ Clean and sanitize the probe before placing it back into the thermometer sleeve Which item is considered to be in violation of the guidelines outlined in the FDA Food Code? ✔ Raw chicken stored below lunch meat in the walk-in cooler What type of contamination is considered when metal shavings are found in a can of tomatoes? ✔ Physical What is the most accurate description of the appropriate procedures for manually cleaning and sanitizing utensils and food-contact surfaces of equipment in retail food establishments? ✔ Pre-flush or pre-scrape, wash, rinse, sanitize, and air dry When practicing proper handwashing, which additional body part must also be cleaned? ✔ Exposed parts of forearms What is the objective of using a detergent? ✔ remove food and grease In the occurrence of a specific event, it is necessary to promptly close the operation ✔ rodent infestation What has transpired when a cook employs one set of tongs to flip fish before flipping steak? ✔ Cross-contact Ground beef that has been cooked thoroughly needs to be stored ✔ above all raw meat ✔ 135° When a cook checks the temperature of beef stew being reheated for hot-holding, which HACCP principle is being implemented? ✔ Monitoring The delay in air drying cups and glasses may be caused by ✔ an improper use of chemical sanitizer. To prevent contamination of ready-to-eat food, how should covered raw meat be stored? ✔ Separately and away from ready-to-eat food A food handler must wear single-use gloves when they ✔ has an open wound on one of his or her hands. What is the minimum water temperature required for sanitizing utensils using hot water? ✔ 171° Which symptom must a food handler report to the Person in Charge (PIC)? ✔ Diarrhea To prevent pests from gaining access to an operation, one method is to ✔ keep garbage cans clean and sanitized. What should a food establishment that serves raw oysters have? ✔ A license for the sale of raw shellfish What information is required to be on containers of toxic materials, such as cleaners and sanitizers, when they are removed from their original container? ✔ Common name To prevent, sinks must be used for their designated purpose. ✔ cross - contact To decrease the chances of biological contamination, an operation can ✔ purchasing seafood from approved, reputable suppliers. How can you ensure that the chemical sanitizing solution in a three-compartment sink is at the correct strength? ✔ use a test strip to measure the sanitizer's concentration At what temperature should sliced tomatoes be held? ✔ 39° Which microorganism multiplies most rapidly in the temperature danger zone? ✔ Bacteria Which symptom do customers experiencing allergic reactions often display? ✔ Hives When should a food handler wear single-use gloves? ✔ slicing fresh tomatoes that will be used for a garnish on a hamburger. To what extent are food workers involved in implementing a master cleaning schedule? ✔ Mandatory Food that is truthfully presented is ✔ offered in a way that is not misleading. What is the correct procedure for measuring the temperature of an unopened packaged food in a display cooler? ✔ Place the thermometer between two packages. What actions should a food handler take to prevent odor and pest issues? ✔ Frequent garbage removal and disposal What steps should a cook take when preparing foods like Caesar salad dressing or mayonnaise for individuals who are highly susceptible to foodborne illnesses? ✔ Substitute pasteurized eggs for raw eggs Ready-to-eat foods (TCS) prepared on-site can be stored in a cooler for a maximum of 7 days when the internal food temperature does not exceed: ✔ 41° Which type of food is considered a significant food allergen? ✔ Sesame Once opened, ready-to-eat foods should be discarded within how many days? ✔ 7 If a food handler is feeling unwell upon arrival at work, to whom should they promptly report? ✔ Person in Charge What has happened when non-drinkable water contaminates drinkable water? ✔ Cross-connection What is the final step in the process of cleaning and sanitizing stationary equipment? ✔ Sanatize and allow the surfaces and parts to air dry. The temperature danger zone is ✔ 40° - 140° Which equipment does not need to be sanitized after cleaning? ✔ cooler door Where should light bulbs be shatter-resistant? ✔ in the prep area To be hot-held on a buffet, green beans must achieve a minimum internal temperature of ✔ 135° What should a food handler do if a customer with a food allergy is mistakenly served a dish containing the allergen? ✔ warn the guest Who should apply pesticides? ✔ pest control operator What does the acronym ALERT represent in a food safety system? ✔ prevent or reduce the risk of intentional food contamination What is the last step a food handler should take before handling ready-to-eat foods? ✔ put on single use gloves When food items like potato salad or tuna salad become a source of foodborne illness, what are the most common reasons for this? ✔ mayonnaise If it is not possible to install a backflow prevention device, what alternative method can be employed to prevent backsiphonage? ✔ air gap What could be a potential source of contamination for an outdoor temporary serving location. ✔ dirt floors The presence of harmful toxins leads to the occurrence of ciguatera. ✔ fish Several factors can influence the effectiveness of sanitizing solutions. ✔ Such as concentration, temperature, contact time, water hardness, and pH.