ServeSafe Certification Exam Review 100% VERIFIED ANSWERS 2024/2025 CORRECT, Exams of Business Administration

Download ServeSafe Certification Exam Review 100% VERIFIED ANSWERS 2024/2025 CORRECT and more Exams Business Administration in PDF only on Docsity! ServeSafe Certification Exam Review 100% VERIFIED ANSWERS 2024/2025 CORRECT A caterer is transporting rice, meat loaf, and mashed potatoes to banquet for service. Which of these foods should be delivered in an insulated container 135 F or above? A. Rice and meat loaf only. B. Meat loaf and mashed potatoes only. C. Rice, meat loaf, and mashed potatoes. D. Rice and mashed potatoes only. C. Rice, meat loaf, mashed potatoes Previously cook food that will be held for service should be reheated to: A. 145 F for 30 seconds within four hours. B. 165 F for 10 seconds within one hour. C. 145 F for 15 seconds within two hours. D. 165 F for 15 seconds within two hours. D. 165 F for 15 seconds within two hours To prevent time-temperature abuse when transporting food, which practice should be followed? A. Stack all hot potentially hazardous (TCS) food items together in a sturdy cardboard box. B. Load the delivery truck with potentially hazardous (TCS) cold items first and hot items last. C. Transport cold potentially hazardous (TCS) food in an ice chest that maintains a temperature of 45 F. D. Transport potentially hazardous (TCS) hot food in an insulated food container at 135 F or higher. D. Transport potentially hazardous (TCS) hot food in an insulated food container at 135 F. or higher. Reheating equipment must be capable of raising the temperature of TCS foods rapidly to at least 165 F, within how many hours? A. 1 B. 4 C. 2 D. 3 C. 2 Which instruction to a customer would ensure food safety when a catered, ready- to-eat hot meal is delivered? A. "Measure the temperature of this food before eating it." B. "This meal should be consumed or correctly cooled and refrigerated immediately." C. "Dispose of containers properly in garbage containers." D. "Do not freeze this meal." B. "This meal should be consumed or correctly cooled and refrigerated immediately." At what minimum temperature should hot food be held on a self-service buffet? A. 180 F. B. 165 F. C. 155 F. D. 135 F. A. Contact time. B. Concentration. C. Abrasiveness. D. Temperature. C. Abrasiveness. What is sanitizing? A. Reducing the hardness of water. B. Reducing the pH of a surface. C. Reducing pathogens to safe levels. D. Reducing dirt from a surface. C. Reducing pathogens to safe levels. Which of the following statements best defines the term sanitizing? A. Washing in very hot water with detergent. B. Reducing microorganisms to safe levels. C. Chemical cleaning of food-contact surfaces. D. Heat sterilization. B. Reducing microorganisms to safe levels. What type of sanitizer is bleach? A. Detergent. B. Quat. C. Chlorine. D. Iodine. C. Chlorine. A foodhandler is using a nylon scrub pad to remove dirt from pots and pans in the first compartment of a three-compartment sink. What is the food handler doing? A. Sterilizing. B. Cleaning. C. Sanitizing. D. Rinsing. B. Cleaning. Which of these food borne illnesses could be caused by ready-to-eat food? A. PSP. B. Bacillus cereus. C. Hemorrhagic colitis. D. Shigellosis. D. Shigellosis. Which of the following types of food most favors the growth of food borne microorganisms? A. Food that is high alkaline. B. Food that is dry. C. Food that contains protein. D. Food that is highly acidic. C. Food that contains protein. A person who has campylobacteriosis may experience? A. Chills and skin lesions. B. Diarrhea alternating with constipation. C. Headache and bloody diarrhea. D. Weakness and double vision. C. Headache and bloody diarrhea. Which of the following food is most likely to cause a food borne infection? A. Sweet-and-sour pork. B. A bacon-lettuce-tomato sandwich. C. Chips and salsa. D. A hamburger cooked rare. D. A hamburger cooked rare. What is the most important way to prevent a food borne illness from a virus? A. Practice good personal hygiene. B. Control time and temperature. C. Prevent cross-contamination. D. Practice correct cleaning and sanitizing. A. Practice good personal hygiene. Which of the following conditions is necessary for viruses to survive and reproduce? A. They grow only in food containing protein. B. They grow only in food at certain acidity levels. C. They grow only at temperatures between 41 F and 135 F. D. They need a living cell to reproduce. D. They need a living cell to reproduce. Which type of pathogen is most often associated with ready-to-eat food? B. Minimum standards necessary to ensure food safety. C. Maximum standards necessary to ensure food safety. D. Voluntary guidelines for establishments to follow. B. Minimum standards necessary to ensure food safety. Rice that is hot held must be cooked to a minimum internal temperature of: A. 155 F. B. 135 F. C. 165 F. D. 145 F. B. 135 F. A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food? A. Cross-contamination. B. Off flavors in food. C. Toxic metal poisoning. D. Time-temperature abuse. D. Time-temperature abuse. To prevent cross-contamination when preparing vegetables that will be served raw, as in a salad: A. Make certain that the vegetables do not come into contact with raw meat, poultry, or eggs. B. Let them reach room temperature before cutting them. C. Spray them with sanitizer before serving them. D. Make sure to wipe clean any utensils that may have touched raw meat or poultry before using them to cut vegetables. A. Make certain that vegetables do not come into contact with raw meat, poultry, or eggs. What is two-stage cooling? A. The process by which cooked food is kept at room temperature until it reaches 70 F., and then from 70 F. to 41 F. in an additional four hours. B. The process by which cooked food is cooled from 125 F. to 70 F. in four hours and then from 70 F. to 41 F. in two hours. C. The process by which cooked food is cooled from 135 F. to 70 F. in four hours and then from 70 F. to 41 F. or lower in an additional four hours. D. The process by which cooked food is cooled to 70 F. within four hours and then from 70 F. to 41 F. or lower in an additional two hours. C. The process by which cooked food is cooled from 135 F. to 70 F. within two hours and then from 70F. to 41 F. or lower in an additional four hours. Chilli is cooked in the microwave to 155 F. Halfway through cooking the chili is stirred. it is then allowed to stand for several minutes after cooking. Was the chili properly cooked? A. No, the food was not cooked to the proper temperature. B. Yes, the food was properly cooked in the microwave. C. No, the cook should not have stirred the food. D. No, the cook should have served the food immediately. A. No, the food was not cooked to the proper temperature. To what internal temperature should you cook fish for at least 15 seconds? A. 150 F. B. 145 F. C. 155 F. D. 175 F. B. 145 F. Frozen shrimp is rejected during receiving for having larger ice crystals on the food and packaging. What is the problem that caused this? A. Cross-contact. B. Time-temperature abuse. C. Cross-contamination. D. Incorrect cleaning and sanitizing. B. Time-temperature abuse. Which of the following statements in correct? A. A USDA grading stamp indicates that the product is free of microorganisms that can cause food borne illness. B. A USDA grading stamp indicates the palatability of the product. C. A USDA grading stamp indicates that the product and processing plant have met specific sanitary standards. D. Foodservice establishments must buy meat that carries USDA grading stamps. B. A USDA grading stamp indicates the palatability of the product. Receiving staff should be trained to store cold food first in order to avoid: A. Time-temperature abuse. B. Poor cleaning and sanitizing. C. Poor personal hygiene. D. Cross-contamination. A. Time-temperature abuse. Food borne illness is least likely caused by: A. Cross-contamination. B. Poor personal hygiene. C. Time and temperature abuse. D. Improper equipment storage. D. Improper equipment storage. Which of the following is an example of cross-contamination? A. Cleaning and sanitizing work surfaces. B. Touching raw food and then touching ready-to-eat food. C. Washing hands frequently. D. Speaking to someone who has a cold. B. Touching raw food and then touching ready-to-eat food. Using one set of cutting boards for raw TCS food and another set of cutting boards for ready-to-eat food reduces the risk of: A. Toxic-metal poisoning. B. Time-temperature abuse. C. Physical contamination. D. Cross-contamination. D. Cross-contamination. Which of these is not one of the food safety responsibilities of a manager? A. Food handlers are being monitored to make sure TCS food is cooked to required temperatures. B. The inspection of deliveries is delegated only to food handling personnel to ensure that food is received from an approved source; at the correct temperature; and has not been contaminated. C. Consumer advisories are posted notifying customers of the risk of ordering raw or partially cooked food. D. Staff are trained in proper hand washing procedures. B. The inspection of deliveries is delegated only to food handling personnel to ensure that food is received from an approved source; at the correct temperature; and has not been contaminated. Which of the following kinds of thermometers should never be used to measure the temperature of food? A. An infrared thermometer. B. A thermocouple. C. A glass thermometer. D. TTI. C. A glass thermometer. Which is not one of the ways to prevent cross-contamination? A. Cleaning and sanitizing all work surfaces. B. Using separate equipment. C. Purchasing ingredients that require minimal preparation. D. Held at the wrong temperature. D. Held at the wrong temperature. What type of thermometer can read temperature by holding it close to the item's surface? A. TTI. B. Immersion probe. C. Infrared. D. Air probe. C. Infrared. Which of the following practice would prevent cross-contamination? A. Designating color-coded cutting boards for beef, poultry, and produce. B. Hiring a pest management organization to rid you establishment of cockroaches. C. Cooking poultry to 165 F for 15 seconds. D. Storing flour in the dry-storage area. A. Designating color-coded cutting boards for beef, poultry, and produce. What device an be used to record time-temperature abuse during the delivery of food? A. Bimetallic stemmed thermometer. B. Thermocouple. C. Time-temperature indicator. D. Thermistor. C. Time-temperature indicator. A food handler has finished trimming raw chicken on cutting board and needs it to prep vegetables. What must be done to the cutting board? A. It must be turned over to the other side. B. It must be rinsed in hot water and air-dried. C. It must be dried with a paper towel. D. It must be washed, rinsed, and sanitized. D. It must be washed, rinsed, and sanitized. A. The cook did not wash hands before putting on the same gloves to slice the hamburger. B. The cook did not wash hands and put on new gloves before slicing the hamburger buns. C. The cook did not clean and sanitize the gloves before handling the hamburger buns. D. The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns. B. The cook did not wash hands and put on new goes before slicing the hamburger buns. An employee arrives for work in badly soiled street clothes. What should the manager do? A. Give the employee a clean apron to cover the dirty clothes. B. Put the employee on probation and assign the task of washing the meat slicer. C. Request that the employee clean up and return in clean outer clothing. D. Keep the employee in the back room so that the customers will not see the dirty clothes. C. Request that the employee clean up and return in clean outer clothing. The minimum time requirement of scrubbing hands with soap is: A. 30 seconds. B. 10 - 15 seconds. C. 3 minutes. D. 5 minutes. B. 10 - 15 seconds. An employee reports to work with a large cut on his hand. What should he do before working with food? A. Bandage the cut. B. Properly wash hands. C. Wear disposable gloves. D. All of these. D. All of these. Food handlers should was their hands before handling raw meat and after: A. Handling ready to eat food. B. Using the restroom. C. Talking to customers. D. Taking dry storage inventory. B. Using the restroom. All of the following are methods to deny pests food and shelter, except: A. Storing aerosol cans in cool place. B. Promptly disposing of garbage. C. Keeping restrooms clean. D. Storing food as quickly as possible. A. Storing aerosol cans in a cool place. The three basic rules of an integrated pest management program are: work with a PCO, deny pests access; and: A. Deny pests food, water, and a nesting or hiding place. B. Notify the EPA that pesticides are being used in the operation. C. Document all infestations the local regulatory authority. D. Prepare a chemical application schedule and post it publicly. A. Deny pest food, water,and a nesting or hiding place. What should be done with food-contact surfaces after pesticides have been applied? A. Replaced with new equipment. B. Checked with sanitizer test kit. C. Washed, rinsed, and sanitized. D. Used only after a 20-minute wait. C. Washed, rinsed, and sanitized. What best prevents flies? A. Repellents. B. Fly strips. C. Residual sprays. D. Proper sanitation. D. Proper sanitation. Who should apply pesticides? A. Designated pest staff member. B. Shift manager. C. Person in charge. D. Pest control operator. D. Pest control operator. The greatest threat to water supplies in foodservice facilities is: A. Local plumbing codes. B. An air gap.