Handler finished cutting raw chicken and needs to cut vegetables. what needs done with board

it must be washed rinsed and sanitized

What must handlers do to make sure sanitizing solution use on food contact surfaces is right

test the solution with a sanitize kit

broken water main has caused the water in an operation to appear brown. what should manager do

contact the local regulatory authority before use

Which Practice can help prevent time- temperature abuse?

limit the amount of food that can be removed from a cooler

What groups of individuals are at a higher risk for foodborne Illness

Preschool Students, Nursing Home Residents, Transplant Reci.

George is getting ready to wash dishes in a three compartment sink. whats his first task?

clean and sanitize the sinks and drain boards

What is one possible function of a government agency that is responsible for food safety.

Approving a construction project

What is the best method of checking the temperature of vacuum- packed meat

Place the thermometer stem/ probe between 2 packs of product

Who Does It? Inspects retail and food service operations.

State and local health departments

An operation has a buildup of grease and condensation on ceiling what most likely is wrong?

The Ventilation system is not working correctly

How does most contamination of food happen

When people cause the contamination

What should food handlers do to prevent food allergens from being transferred to food?

Use clean and sanitized utensils when prepping the order

cook wore single use gloves to shape hamburger and slice hamburger buns. What mistake was made

cook did not wash hands and put on new gloves

What is an important measure for preventing foodborne illness?

Preventing Cross- Contamination

Select the group of foods that all need time and temperature control to keep it safe

Chopped Lettuce,Sliced watermelon,cooked carrots,cheese

A food handler left roast beef at room temp overnight What is the appropriate corrective action

Throw roast beef and make sure handler knows safe cooling.

What is the correct way to clean and sanitize a prep table?

remove food wash rinse sanitize air dry

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Serve Safe Manager Quiz Test

113 termsStudBud Administration894 plays

Review Questions of all Chapters in #ServeSafe Course

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Questions 113

Answers

1
Handler finished cutting raw chicken and needs to cut vegetables. what needs done with board
it must be rinsed in hot water and air-dried
it must be dried with a paper towel
it must be turned over to the other side
it must be washed rinsed and sanitized
2
Food handler prepares food for day-care center. What symptoms require this handler to stay home
sore throat and fever
headache with soreness
Thirst and itching
Soreness with fatigue
3
Which part of the plate should a food handler avoid touching when serving customers?
side
Edge
bottom
top
4
At what minimum internal temperture should hot TCS food be held?
125 F
145 F
135 F
115 F
5
What must handlers do to make sure sanitizing solution use on food contact surfaces is right
use very hot water when making the solution
try out the solution on a food contact surface
Mix the solution with equal parts of water
test the solution with a sanitize kit
6
5 Common Foodborne Illness: Failing to cook food correctly
False
True
7
broken water main has caused the water in an operation to appear brown. what should manager do
Boil the water for 1 minute before use
contact the local regulatory authority before use
use water for everything except dish washing
use the water for everything except hand washing
8
What should food handlers do after prepping food and before using the restroom?
change their gloves
take off their aprons
Wash their hands
take off their hats
9
5 Common Foodborne Illness: Using contaminated equipment
True
False
10
What is the maximun water temp allowed when thawing food under running water?
70 F
135 F
60 F
41 F
11
When is it acceptable to eat in an operation?
When prepping food
when washing dishes
when handling utensils
when sitting in a break area
12
Which Practice can help prevent time- temperature abuse?
limit the amount of food that can be removed from a cooler
making sure handlers spend at least 30 sec washing hands
Keeping records of employee schedules
Cleaning and sanitizing equipment and work surfaces
13
if food contact surfaces are in constant use how often must they be cleaned and sanitized?
every 5 hrs
every 7 hrs
every 4 hrs
every 6 hrs
14
Which is ready to eat food?
Sea Salt
uncooked rice
raw deboned chicken
Unwashed green beans
15
a manager's responsibility to actively control risk factors for foodborne illnesses is called
quality control and assurance
active managerial control
hazard analysis critical control point HACCP
food safety management
16
What groups of individuals are at a higher risk for foodborne Illness
School Teachers, Nursing Home Residents, College Students
Preschool Students, Nursing Home Residents, Transplant Reci.
Healthcareproviders,Transplant recipients, Preschoolstudents
Babies, elderly, injured
17
Which is a TCS food?
Strawberries
Flour
Sprouts
Bread
18
Which food item should not be served to high- risk populations?
Vegetable stir fry
raw oysters
grilled salmon
roasted chicken
19
George is getting ready to wash dishes in a three compartment sink. whats his first task?
fill the first sink with detergent and water
clean and sanitize the sinks and drain boards
Remove leftover food from the dishes
make sure there is a working clock with a second hand
20
How long can food stay in the temperature danger zone before it must be thrown out?
4hrs
1 hr
3hrs
2 hrs
21
Why must prep tables be cleaned and sanitized between uses?
to avoid time- temp abuse
to make space to work safely
to reduce toxic-metal poisoning
to prevent cross-contamination
22
What organization creates national standards for food service equipment?
NSF
EPA
FDA
CDC
23
What is one possible function of a government agency that is responsible for food safety.
monitoring an operation's revenue
Approving a construction project
Ensuring a product's appeal
Protecting a product's brand name
24
food handler drops the end of a hose into a mop bucket and fills it what did the handler do bad
prevented atmospheric vacuuming
created cross connection
prevented back flow
created an air gap separation
25
Parasites are commonly linked with what type of food?
Seafood
Canned Food
Poultry
Rice
26
What is the most important way to prevent a foodborne illness from viruses?
Prevent Cross Contamination
Practice good cleaning and sanitizing
Practice good personal Hygiene
Contol time and temp
27
partially cooking food for later service, what is the max of time that the food can be heated
80 min
90 min
70 min
60 min
28
Who Does it? Inspects meat, poultry, and eggs
State and local health departments
USDA
FDA
CDC and PHS
29
when buying walls ceiling and floors what are the most important food safety features to accomi
smooth and durable
hard and durable
porous and durable
Absorbent and durable
30
What is the best method of checking the temperature of vacuum- packed meat
Place the thermometer stem/ probe between 2 packs of product
Open package &insert the thermometer stem/probe in product
insert thermometer probe through package into product
lay the thermometer stem or probe in the surface of the pack
31
Who Does It? Inspects retail and food service operations.
State and local health departments
USDA
FDA
CDC and PHS
32
a safe way to cool a stockpot of meat sauce is to put it into a
cold-holding unit
sink of ice water
cooler
freezer
33
to what temp must soup that contains cooked beef be reheated for hot holding?
165 F for 15 sec
135 F for 15 sec
145 F for 15 sec
155 F for 15 sec
34
An operation has a buildup of grease and condensation on ceiling what most likely is wrong?
The staff are not cleaning the walls correctly
The Ventilation system is not working correctly
the cleaning chemicals are not being used correctly
the grill is not being operated at high-enough temps.
35
5 Common foodborne illness: Allowing pests to enter the operation
False
True
36
How does most contamination of food happen
when contaminants are airborne
When people cause the contamination
Through the use of contaminated animal products.
Through contaminated water
37
What should food handlers do to prevent food allergens from being transferred to food?
Label chemical containers correctly
Use clean and sanitized utensils when prepping the order
Store cold food at 41 F or lower
cook food to the appropriate minimum internal temp
38
How many inches fromthe floor should food be stored?
at least 6"
at least 1"
at least 4"
at least 2"
39
cook wore single use gloves to shape hamburger and slice hamburger buns. What mistake was made
cook did not wash hands before putting on same gloves
cook did not wear reusable gloves
cook did not clean and sanitize gloves
cook did not wash hands and put on new gloves
40
Which thermometer is used to measure surface temperatures?
thermocouple
Bimetallic stemmed thermometer
infrared thermometer
Thermistor
41
What is an important measure for preventing foodborne illness?
Using new Equipment
Measuring Pathogens
Serving locally grown, organic food
Preventing Cross- Contamination
42
a guest had a reversal of hot and cold after eating seafood What most likely caused the illness
Allergic Reaction
Chemical Contamination
Parasites
Biological Toxins
43
What is the correct temperature for receiving TCS food?
50 F or lower
32 F or lower
45 F or lower
41 F or lower
44
What is the most important way to prevent a foodborne illness from bacteria?
practice good cleaning and sanitizing
practice good personal hygiene
Prevent cross contamination
Control Time and Temp
45
which may be handlerd with bare hands?
pickled watermelon for garnish
chopped potatoes for soup
canned tuna for sandwhiches
cooked pasta
46
A thermometer used to measure the temperature of food must be accurate to what temperature?
± 6 F
±4 F
± 8 F
±2 F
47
What is the required minimum internal cooking temp for ground turkey
155 F for 15 sec
145 F for 15 sec
135 F for 15sec
165 F for 15 sec
48
Select the group of foods that all need time and temperature control to keep it safe
Cheese, Chopped Lettuce, Flour, cooked chicken
Chopped Lettuce,Sliced watermelon,cooked carrots,cheese
Sliced Watermelon, Cooked Chicken, Cut Peppers, potato chips
Dry Rice, Cooked Carrots, Chopped Lettuce, Flour
49
A food handler left roast beef at room temp overnight What is the appropriate corrective action
Throw roast beef and make sure handler knows safe cooling.
Deduct the cost from the food handler's pay
Complete an incident report
Order additional roast beef
50
food handler will wear single use gloves to make boxed lunches. When should he wash his hands?
before putting on the gloves.
After 4 hours
after the first hour
after putting on the gloves
51
What is the correct way to clean and sanitize a prep table?
remove food air dry wash rinse sanitize
Remove food from the surface, sanitize rinse wash air dry
remove food wash rinse sanitize air dry
remove food wash sanitize air dry rinse
52
When must you discard tuna salad that was prepped on july 19?
July 21
July 25
July 27
July 23
53
device can be used to monitor both time and temperature abuse during the shipment or storage
Bimetallic stemmed thermometer
Infrared Thermometer
Thermistor with an air probe
Time- Temperature indicator
54
Due to limited space, RTE food and uncooked food are stored together, How should food be stored
mini internal cooking, RTE food on top, & poultry on bottom
mini storage temp, warmest temp on top, & coldest temp on bo
FIFO method, oldest items on top & newer on bottom
Prep dates, Earliest dates on top and latest dates on bottom
55
A pest control program is an example of a(n)
HACCP program
workplace safety program
food safety program
active managerial control program
56
Who Does What? Writes the codes that regulate retail AND FOOODSERVICE OPERATIONS
State and local health departments
CDC and PHS
FDA
USDA
57
What is the only completely reliable method for preventing back flow?
cross contamination
Air Gap
Ball value
vacuum breaker
58
potatos were prepped & stored in a cooler for several days. What must be included on the label?
date that the food should be discarded
List of common allergens
Date that the food was recieved
List of all ingredients
59
What is a Foodborne-Illness Outbreak?
CDC receives info on two or more people w/ same illness
an operation serves contaminated food to two or more people
Two or more peoplereportthesameillness from eating same food
two or more food handlers contaminate multiple food items
60
FAT TOM? - conditions for bacteria to grow
Food Acidity Temperature Time Oxygen Moisture
Fat Acts Towards Tom Over Man
Failing as temperature takes over moisture
Food Alkaline Temperature Tools Oxygen Mice
61
5 Common Foodborne Illness: Holding food at incorrect temperatures
False
True
62
5 Common Foodborne illness: Failing to rotate food during storage
True
False
63
After which activity must food handlers wash their hands?
Serving Customers
Putting on gloves
Applying had antiseptic
Clearing Tables
64
When cooling TCS food, the temp must go form 135F to 70 F in
6 hrs
8 hrs
4 hrs
2 hrs
65
Which probe should be used to check the temperature of a chicken breast?
surface probe
Air Probe
Immersion probe
penetration probe
66
What are the most common symptoms of a foodborne illness?
diarrhea vomiting fever nausea abdominal cramps headache
diarrhea vomiting fever nausea abdominal cramps tiredness
Diarrhea vomiting fever nausea abdominal cramps dizziness
diarrhea vomiting fever nausea abdominal cramps jaundice
67
What information should a master cleaning schedule contain?
What should be cleaned and when
what should be cleaned. when and by whom
what should be cleaned when by whom how and why
what should be cleaned, when by whom, and how
68
handwashing station needs a garbage, hot and cold water, signage, a way to dry hands and
a clock
soap
a timer
gloves
69
Manager walks around to ensure crew is following procedures. what is this?
management oversight
corrective action
Identfying Risks
re-evaluation
70
common 5 foodborne illness, Purchasing food from unsafe sources
true
false
71
Which Practice can help prevent cross- contamination?
prepping raw and ready to eat food at the same time
Rinsing cutting boards between use
purchasing food requiring preparation
Using color- coded cutting boards
72
What should a manager of a hospital cafeteria do if cook calls w/ headache nausea and diarrhea
tell the cook t come in for a couple hours and then go home
tell the cook to rest for a couple hours and then go to work
Tell the cook to stay away from work and see doctor
tell cook to go to the doctor then come to work immediately
73
What is TCS food?
Food requiring training commitments for standards
Food requiring trustworthy conditions for service
Food Requiring time and temperature control for safety.
Food requiring thermometer checks for security
74
lasagna at 165F was packed for off-site delivery. What is the minimum info on pan label?
use-by date & time & reheating instructions
use-by date & reheating & service instructions
use-by time & reheating & service instructions
use-by date & time & reheating & service instructions
75
Three components of active managerial contol include
identifying risks, record keeping, amd training
identifying risks, creating specifications, and training
identifying risks, corrective action, and training
identifying risks, creating purchase orders, and training
76
Who is most at risk of contaminating food?
a food handler whose young daughter has diarrhea
A food handler whose spouse works with high risk populations
A food handler who eats a lot of rare meat
A food handler who gets a lot of aches and pains
77
Who Does It? Conducts research into the causes of foodborne-illness outbreaks
State and Local Health Departments
CDC and PHS
USDA
FDA
78
A garbage was on gravel, lids closed and drain plug in place to prevent draining. What is wrong
The dumpster lids should have been open to allow air out
the surface underneath should have been concrete or asphalt
the dumpster should have been freshly painted
The drain plug should have been removed.
79
At what max internal temp should cold TCS food be held?
32 F
0 F
41 F
60 F
80
to prevent deliberate contamination of food, a manager should know
whom to contact about suspicious activity
Where to find Safety Data Sheets in the operation
How to fill out an incident report
When to register with the EPA
81
What is the best way to eliminate pests that have entered the operation?
lower the heat in the operation after hours
work with a licensed pest control operator
Raise the heat in the operation after hours
apply over the counter pesticides around the operation
82
What is the acceptable contact time when sanitizing food contact surfaces?
soak the item in very hot water for 7 seconds
soak the item in iodine solution for 7 seconds
soak the item in a ammonia solution for 7 seconds
soak the item in a chlorine solution for 7 seconds
83
5 common foodborne illness: Failing to store dry food correctly.
False
True
84
What item must customers take each time they return to a self serving are for more food?
new serving spoon
Clean Plate
extra Napkins
hand sanitizer
85
At What Temperatures do most food-borne pathogens grow most quickly
Between 0 F and 41 F
Between 130 F and 165 F
Between 45 F and 65 F
between 70 F and 125 F
86
What is required for measuring the sanitizing rinse temp in a high temp dish washing machine?
maximum registering thermometer
Infrared thermometer
thermocouple with immersion probe
time temp indicator
87
A salad bar has 8 different food items. How many serving utensils are needed for the salad bar?
4
6
2
8
88
What Step should be taken if a manager suspects a foodborne illness outbreak?
providelittleinformationpossible to the regulatory authority
Deny that the operation has anything to do with it
Reheat the suspected product to safe temperatures
Set aside suspected product and label Dont use Dont discard
89
What is the most important factor about choosing a food supplier?
it has a HACCP program or other food safety system.
It has documented manufacturing and packing practices
it is recommended by other in the industry
been inspected and complies with local state & federal laws
90
manager asks cook to continue cooking chicken after cooked to wrong temp. what would this be?
monitoring
re-evaluation
identfying risks
corrective action
91
When washing hands, what is the minimum time you should scrub with soap?
10sec
20sec
5sec
40sec
92
Milk can be received at 45 F under what condition?
it is immediately cooled to 41 F or lower
It is thrown out after 2 days
it is cooled to 41 F or lower in 4 hours
it is served or used in the operation within 2 hrs
93
When installing tabletop equipment on legs, space btwn base and table must be
8"
2"
6"
4"
94
How often must you check the temp of food that is being held with temp control?
at least every 2 hrs
at least every 8 hrs
at least every 6 hrs
at least every 4 hrs
95
Raw chicken left out at room temp. What is the risk that could cause foodborne Illness?
Poor Cleaning and sanitizing
Poor Personal Hygiene
Time- Temperature abuse
Cross Contamination
96
What is the problem with storing raw ground turkey above raw ground pork?
Cross-Contact with allergens
Poor personal Hygiene
time- temperture abuse
Cross Contamination
97
buser poured some cleaner from its original container into a smaller pale. what else he need?
note on original container some contents was put in pale
read the safety data sheet for the cleaner
label the working container with its contents
use new wiping cloth when first using the working container
98
cook stores sanitizer on self above prep table. What should be done differently?
Store Sanitizer on floor between uses
Store Sanitizer away from prep area
Store Sanitizer w/ food supplies below prep table
Store Sanitizer on work surface of prep table
99
Who Does It? Writes the Food Code
CDC and PHS
USDA
State and local health departments
FDA
100
What should happen to food right after it is thawed in a microwave oven?
hold it in equipment that maintains the correct temp.
cool it to 41 F
Freeze it solid
cook it in conventional cooking equipment
101
What causes large ice crystals to form on frozen food and its packaging?
cross contact
cross contamination
incorrect cleaning and sanitizing
time temperature abuse
102
how many hours can food be displayed w/out temp control before the food must be discarded
2
8
6
4
103
5 common foodborne illness: Practicing poor personal hygiene
True
False
104
When a utensil is stored in water between uses, what are the requirements?
Running water at 70 F lower or a container of H2O 70F lower
Running water at any temp, or container of H20 at 70F or hig
Running H2O at 135F higher or container of H20 135F or highe
Running water at any temp, or container of H20 at 135F or hi
105
a cook preps beef tenerloin on cutting board then immediatly cuts pies. which risk factor is it
using contaminated equipment
practicing poor personal hygiene
holding food at incorrect tempertures
Purchasing food from unsafe sources
106
The purpose of a food safety management system is to
use correct methods for purchasing and recieving food
identify, tag, and repair faulty equip within the facility
keep all areas of the facility clean anf pest-free
prevent foodborne illness by controlling risks and hazards
107
How should flatware and utensils that have been cleaned and sanitized be stored?
four inches from the floor
below cleaning supplies
with handles facing up
in drawers that have been washed and rinsed
108
Why are preschool-age kids at a higher risk for foodborne illness?
The have not built up strong immune systems
the are more likely to suffer allergic reactions
Their appetites have increased since birth
the are more likely to spend time in a hospital
109
A food handler has diarrhea from Shigella. What should the manager tell handler to do?
Stay home until approved to return to work
Wash hands frequently while handling food.
Work in a Non-food handling position
Wear gloves while handling food
110
Which feature is most important for a chemical storage area
good lighting
single use towels
nonskid floor mats
emergency shower system
111
handler left pasta on table while preparing several lunch orders. What is the problem w/ situat
poor cleaning and sanitizing
Cross-contamination
time-temp abuse
poor personal hygiene
112
How far must a bimetallic stemmed thermometer be inserted into food for accurate reading?
Just past the tip pf the thermometer stem
to the dimple in the thermometer stem
past the dimple of the thermometer stem
Halfway past the tip of the thermometer stem and the dimple
113
one way for managers to show that they know how to keep food safe is to
become certified in foodsafety
conduct self- inspection
take cooking tempertures
monitor employee behaviors

Serve Safe Manager Quiz Test Flashcards | StudBud