stud
bud
Sign up
Log in
Home
Library
Explore
SAT
More
ServSafe Test Review Flashcards | StudBud
Explore
/
ServSafe Test Review
ServSafe Test Review
51 terms
·
StudBud Administration
·
61 plays
A ServSafe study guide.
Flashcards
51 cards
F
Practice quiz
P
Host live
L
Questions
51
Answers
1
For sanitizing dishes and utensils using water only, what temperature should water be kept?
At least 145*
Between 150* and 165*
At least 250*
Between 171* to 180*
2
Hot food should be kept at 125* or hotter
False
True
3
Juice from raw meat has dripped on strawberries, what should the food handler do?
Remove wrap, rinse, replace wrap and put in fridge
Remove the dirty wrap, replace it with new wrap
Set strawberries aside and ask manager
Wipe the meat juice off the wrap with a towel
4
When storing food and non food items on shelves they should be at least 4" above the floor.
True
False
5
Which symptoms must be reported to a manager?
Diarrhea, vomiting, jaundice, sore throat with fever
Headache, ear ache, fever, dizziness
Toothache, back ache, itchy eyes, rash with fever
Runny nose, fatigue, swollen joints, coughing
6
At what minimum temperature must hot TCS food be held?
135 F
100 F
70 F
120 F
7
Where should food be checked for the temperature?
In the thickest part
In the thinnest part
On the top surface
On the bottom surface
8
You should or reject or not purchase frozen food if it has fluids, water stains or ice crystals
False
True
9
The correct way to scoop ice for a customer's beverage is to use
customer cups
clean bare hands
clean glasses
ice scoop
10
A food handler just finished preparing meat, what should they do with their gloves.
Change them
Check for tears
Wipe them with a towel
Wash them
11
What do you do when cross contamination happens?
Ask our manager what to do
Do your best to fix the problem
Set aside the contaminated item so no one can use it
12
To prevent cross contamination you should not
hold forks by the tines
serve ready to eat food with your bare hands
All of the answers are ways to prevent cross contamination
scoop with yor bare hands or a glass
13
The ice machine broke, your co-worker says it is okay to use the ice from the salad bar to fix drinks
False
True
14
Cross contamination occurs when
food is not held at the correct temp.
pathogens transfer from one surface or food to another.
labels do not contain information.
deliveries of frozen food are rejected.
15
What food item needs time and temperature control to keep it safe?
Whole apples
Bottled ketchup
Cooked rice
Loaf of bread
16
Which is an example of Equipment to food cross contamination
Storing cooked product in an unclean container
Using the same knife when cutting different types of food
Using unclean equipment to prepare food
17
What are three of the Big Eight food allergens?
Olives, mushrooms, lettuce
Eggs, wheat, fish
Coffee, raspberries, corn
Onions, broccoli, potatoes
18
What is the proper way to prepare food for customers with food allergies?
Wash, rinse, and sanitize cookware and utensils before preparing the food
Wash your hands and change your gloves before preparing food
Maker sure the allergen does not touch anything for the customer
19
Which are examples of TCS (temp controlled for safety) foods?
Baked potatoes, rice, beans and vegetables
Sprouts, sprout seeds, garlic and oil mixtures
All are correct
Tofu, sliced melons, cut tomatoes
20
Where should cleaning supplies and chemicals be stored?
In the walk-in cooler
On a shelf next to food
On a shelf above food
In a designated storage area
21
Frozen meals can be stored in the refrigerator if you are going to eat them tomorrow.
False
True
22
After how many hours of constant use must a food-contact surface be cleaned & sanitized?
1
4
3
2
23
A food handler has an infected wound on a finger. What must be placed over the wound?
A bandage
A glove
A finger cot
A bandage and a glove
24
Pests can cause which two types of contamination?
Physical and biological
Nutritional and physical
Chemical and nutritional
Biological and chemical
25
What are three types of hazards that make food unsafe?
Chemical, physical, and environmental
Biological, chemical, and sanitary
Chemical, physical, and biological
Biological, environmental, and chemical
26
To keep food safe, a hair restraint must be worn when
prepping food
cleaning restrooms
delivering food off-site
busing tables
27
What is the correct way to thaw food?
Under a heat lamp
On the counter overnight
In a sink full of hot water
As part of the cooking process
28
Storing food in containers only intended for food is a way of preventing cross contamination
True
False
29
When should hand antiseptics be used?
When gloves aren't available
Before handwashing
After handwashing
Instead of handwashing
30
Hands Should be scrubbed with soap for how many seconds during handwashing?
3-5
1-2
6-9
10-15
31
When using a chemical sanitizer for dishes and utensils, you should make sure the water temperature
Is between 100* and 120*
Is at least 170*
Is at the temperature recommended on the label
Is between 120* and 130*
32
Reducing the number of microorganisms that are on a properly cleaned surface to a safe level is called sanitation.
False
True
33
Cold food should be kept at 45* or colder
True
False
34
What must the third compartment in a three-compartment sink be filled with?
Water and sanitizer
Water
Water and detergent
Water and spot remover
35
What is the first step when cleaning and sanitizing?
Rinse the surface
Wash the surface
Remove food from the surface
Sanitize the surface
36
Not wrapping food before storing it is one way to prevent cross contamination
False
True
37
After cutting a melon, it is placed in a cooler. What is this an example of?
Preventing cross-contamination
Controlling time & temperature
Practicing good personal hygiene
Correctly cleaning & sanitizing
38
What is the correct temperature for receiving cold TCS food?
41 or lower
45 or lower
51 or lower
55 or lower
39
Indirect bacterial contamination of food caused by contact with an infected raw food or non food source such as cloth
Temperature Danger Zone
FIFO
Holding TCS Food
Cross Contamination
40
You should you check a food's temperature at least
Every 4 hours
Every 8 hours
Every hour
When it smells funny
41
Surfaces that touch food must be
cleaned and sanitized
rinsed and sanitized
rinsed only
cleaned only
42
At a salad bar customers should always get a clean plate
False
True
43
In a cooler you should always store the raw meats on the top shelf to prevent cross contamination
False
True
44
The process of removing food and other soils is called Cleaning
True
False
45
You should wash your hands
After handling money
all of the above
After coughing, sneezing, smoking, eating, or drinking
After handling dirty equipment or utensils
46
What jewelry can food handlers wear while working?
Diamond bracelet
Medical ID bracelet
Plain band ring
Sports watch
47
A food handler transfers pathogens from hands to food. How could it have been prevented?
Preventing cross contamination
Controlling time and temperature
All of the above
Practicing good personal hygiene
48
A food handler sprays a cleaner into the fryer oil and continues to cook, which type of hazard?
Physical
Biological
Environmental
Chemical
49
When you label Ready to Eat food for storage you should include the name of the food and the expiration date
True
False
50
When you receive or buy foods you should check the temperature, quality, and packaging
False
True
51
Using the same cutting board to prepare raw meat and then immediately to chop produce is NOT
Correctly cleaning and sanitizing
Preventing cross-contamination
Practicing good personal hygiene
Controlling time and temperature
