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ServSafe Practice Test (60 questions)
Which group of individuals has a higher risk of foodborne illness? Teenagers Elderly people Women Vegetarians - correct answer Elderly people Parasites are commonly associated with - correct answer Seafood Ciguatera toxin is commonly found in - correct answer grouper Which is a TCS food? Saltines Bananas Baked potato Coffee - correct answer Baked potato What type of toxin is ciguatera toxin? - correct answer Biological What should foodservice operators do to prevent the spread of Hepatitis A? - correct answer Exclude staff with jaundice from the operation To wash hands correctly, a food handler must first: a. apply soap b. wet hands and arms c. scrub hands and arms vigorously
d. use a sing-use paper towel to dry hand - correct answer wet hands and arms What should foodservice operators do to prevent customer illness from Shigella spp.? - correct answer Control flies inside and outside the operation What must a food handler with a hand wound do to safely work with food? - correct answer Bandage the wound with an impermeable cover and wear a single-use glove What item is considered acceptable work attire for a food handler? False eyelashes Nail polish Plain-band ring Antimicrobial plastic watch band - correct answer Plain-band ring What task requires food handlers to wash their hands before and after doing it? a. Taking out garbage b. aprons c. Handling raw meat, poultry, or seafood d. Using chemicals that might affect food safety - correct answer Handling raw meat, poultry, or seafood How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation? - correct answer Place the thermometer stem into an opened container Which action requires a food handler to change gloves? - correct answer The food handler is wearing gloves that have been torn When should a shipment of fresh chicken be rejected? - correct answer The receiving temperature is 50°F (10°C)
The FDA has created a tool that can be used to develop a food defense program (Chapter 3). It is based on the acronym ALERT. It can be used to heop you identify the points in your operation where food it at risk. "L" refers to - correct answer look at the security of products in the facility. Food held at 41°F (5°C) or lower before being removed from refrigeration can be held without temperature control for up to how many hours? - correct answer 6 Hot TCS food can be held without temperature control for a maximum of - correct answer 4 hours Which food may be re-served to customers? a. Unused, uncovered condiments b. Uneaten bread c. Unopened pre-packaged food d. Unused whole fruit garnish - correct answer Unopened pre-packaged food What is the purpose of setting critical limits in a HACCP plan? - correct answer To reduce hazards to safe levels What is the minimum water temperature required when using hot water to sanitize objects? - correct answer 171°F What HACCP principle is being practiced when food handlers rewash melons that have surface dirt? - correct answer Corrective action What is the final step in cleaning and sanitizing a prep table? - correct answer Allowing the surface to air- dry What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized? - correct answer 30 seconds If a food-contact surface is in constant use, how often should it be cleaned and sanitized? - correct answer Every 4 hours
What is the third step in cleaning and sanitizing items in a three-compartment sink? - correct answer Rinsing What type of thermocouple probe should be used to check the internal temperature of a beef roast? - correct answer Penetration What food safety practice can prevent cross-contact? - correct answer Washing, rinsing, and sanitizing utensils before each use What is the most likely cause of wheezing and hives? - correct answer Food allergies What is a basic characteristic of a virus? - correct answer Requires a living host to grow Where should staff members eat, drink, smoke, or chew gum? - correct answer In designated areas When can a food handler with a sore throat and a fever return to work with or around food? - correct answer A written medical release is provided Metal shavings found in food item is an example of ______ - correct answer physical Practicing correct handwashing procedures is one of important ways to prevent foodborne illness outbreak. Wet your hands and arms with running water as hot as you can comfortably stand - at least - correct answer 100°F Steaks must reach and hold a minimum internal temperature of 145°F for fifteen seconds. Roasts, on the other hand, must hold the _______ for at least _______. - correct answer 145°F; 4 minutes Store dry food away from walls and at least ______ off the floor. - correct answer 6 inches All of the following statements correctly describe thawing food, EXCEPT:
Find the points in the process where the identified hazards can be prevented, eliminated, or reduced to save levels. These are the ____________. - correct answer Critical control points All of the following represent physical contamination, EXCEPT: a, Bones in a boneless chicken breast b. Fingernails, hair, and bandages c. Glass from broken light bulbs d. Acidic food stored in copper materials - correct answer Acidic food stored in copper materials Recommended top-to-bottom order for storing different raw food in the same refrigerator is based on the minimum internal cooking temperature of each food. What is the correct order from TOP to BOTTOM in the same storage area? - correct answer Whole fish, ground beef, chicken What is the most important method preventing potential outbreaks associated with seafood purchasing?
- correct answer Rinsing them in salt water When cooking fruit, vegetables, grains, and legumes for hot holding, cook them to a minimum internal temperature of ____. - correct answer 135°F The food-contact area of glasses should not be touched. The foodservice employee serving a glass of water to diners should avoid holding the glass by the _____. - correct answer rim he whole process of handwashing should take approximately ______. - correct answer 20 seconds According to the general storage guidelines, all ready-to eat TCS food that has been prepared in-house can be stored for a maximum of ___________ at 41°F or lower before it must be thrown out. - correct answer 7 days Which food can be stored in a galvanized metal container? a. Tomato juice b. Citrus fruit salad
c. Vinaigrette salad dressing d. Enriched flour - correct answer Enriched flour
