ServSafe Practice Test (60 questions)Correct QUESTIONS & ANSWERS VERIFIED 100%, Exams of Nutrition

Download ServSafe Practice Test (60 questions)Correct QUESTIONS & ANSWERS VERIFIED 100% and more Exams Nutrition in PDF only on Docsity! ServSafe Practice Test (60 questions)Correct QUESTIONS & ANSWERS VERIFIED 100% Which group of individuals has a higher risk of foodborne illness? Teenagers Elderly people Women Vegetarians - ANSWER Elderly people Parasites are commonly associated with - ANSWER Seafood Ciguatera toxin is commonly found in - ANSWER grouper Which is a TCS food? Saltines Bananas Baked potato Coffee - ANSWER Baked potato What type of toxin is ciguatera toxin? - ANSWER Biological What should foodservice operators do to prevent the spread of Hepatitis A? - 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 - ANSWER wet hands and arms What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41°F (5°C)? - ANSWER 7 days In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler? - ANSWER Lettuce, fresh halibut, fresh beef roast, ground chicken What organization requires Material Safety Data Sheets? - ANSWER Occupational Safety and Health Administration What is the minimum internal cooking temperature for rice that is hot-held for service? - ANSWER 135°F (57°C) What food item does the Food and Drug Administration advice against offering on a children's menu? - ANSWER Rare cheeseburgers TCS food reheated for hot-holding must reach what temperature? - ANSWER 165°F (74°C) for 15 seconds What method should never be used to thaw food? a. Place the item in a cooler b. Place the item on a prep counter c. Microwave the item d. Cook the item - ANSWER Place the item on a prep counter 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 - ANSWER look at the security of products in the facility. What type of thermocouple probe should be used to check the internal temperature of a beef roast? - ANSWER Penetration Some utensils and equipment contain toxic metals that can contaminate acidic food. These metals include all of the following, EXCEPT: Copper Lead Zinc Aluminum - ANSWER Aluminum The internal temperature of a thin hamburger patty or fish filet is best measured with _____________. - ANSWER Air probe If the foodhandler has at least one of the following symptoms - vomiting, jaundice, and diarrhea - they are supposed to be _____. - ANSWER monitoring to determine if a critical limit is met Before cleaning and sanitizing tableware, utensils, and equipment in a three-compartment sink, each sink and all work surfaces must be cleane and sanitized. In the first sink, wash them in a detergent solution that is at least ________. - ANSWER 135°F A thermometer used to check internal food temperatures must be accurate within _____. - ANSWER + or - 2°F If the foodhandler has at least one of the following symptoms - vomiting, jaundice, and diarrhea - they are supposed to be _____. - ANSWER excluded from the operation entirely, until she or he has a written release from a medical practitioner You can use time as a method of health control. You can hold hot food without temperature control for up to ___ hours, if you meet certain food safety conditions. - ANSWER 4 Find the points in the process where the identified hazards can be prevented, eliminated, or reduced to save levels. These are the ____________. - 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 - 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? - ANSWER Whole fish, ground beef, chicken What is the most important method preventing potential outbreaks associated with seafood purchasing? - ANSWER Rinsing them in salt water When cooking fruit, vegetables, grains, and legumes for hot holding, cook them to a minimum internal temperature of ____. - 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 _____. - ANSWER rim he whole process of handwashing should take approximately ______. - 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. - ANSWER 7 days What food safety practice can prevent cross-contact? - ANSWER Washing, rinsing, and sanitizing utensils before each use What is the most likely cause of wheezing and hives? - ANSWER Food allergies What is a basic characteristic of a virus? - ANSWER Requires a living host to grow Where should staff members eat, drink, smoke, or chew gum? - ANSWER In designated areas When can a food handler with a sore throat and a fever return to work with or around food? - ANSWER A written medical release is provided Metal shavings found in food item is an example of ______ - 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 - 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 _______ . - ANSWER 145°F; 4 minutes Store dry food away from walls and at least ______ off the floor. - ANSWER 6 inches All of the following statements correctly describe thawing food, EXCEPT: a. Thaw food in a refrigerator with a product temperature of 41°F b. Submerge the food under running potable water a temperature of 70°F or lower c. Thaw food in a microwave oven and then leave food in the refrigerator d. Thaw food as part of the cooking process as long as the product reaches the required minimum internal cooking temperature - ANSWER Thaw food in a microwave oven and then leave food in the refrigerator Which food can be stored in a galvanized metal container? a. Tomato juice b. Citrus fruit salad c. Vinaigrette salad dressing d. Enriched flour - ANSWER Enriched flour