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Serv-Safe questions - part 1
Serv-Safe questions - part 1
100 terms
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Answers
1
Why are preschool-age children at a higher risk for foodborne illness?
They have not built up strong immune systems.
Their appetites have increased since birth.
They are more likely to suffer allergic reactions.
There are more likely to spend time in a hospital.
2
A guest had a reversal of hot and cold sensations after eating seafood. What MOST likely caused the illness?
Parasites
Chemical contamination
Biological Toxins
Allergic reaction
3
Who writes the codes that regulate retail and food service operations?
CDC & PHS
State & Local Health Departments
FDA
USDA
4
What is the BEST preventive measure for mushrooms toxins?
Control time and temperature
Practice correct personal hygiene
Purchase from approved, reputable supplier
None of the above
5
Bill, a line cook in a restaurant, has a sore throat with a fever.
Restricted
Excluded
6
What is the problem with storing raw ground turkey above raw ground pork?
Cross-contamination
Time-temperature abuse
Poor personal hygiene
Cross-contact with allergens
7
When is it acceptable to eat in an operation?
When washing dishes.
When prepping food.
When sitting in a break area.
When handling utensils.
8
At what temperatures do most foodbourne pathogens grow most quickly?
Between 0 degrees & 41 degrees
Between 70 degrees & 125 degrees
Between 45 degrees & 65 degrees
Between 130 degrees & 165 degrees
9
Food handler prepares food at a child day-care center. What symptoms require the worker to stay home?
Soreness with fatigue.
Headache with soreness.
Sore throat with fever.
Thirst with itching.
10
A cutting board needs to be washed & rinsed after prepping raw fish.
False
True
11
What is the minimum internal cooking temperature of whole cuts of beef & pork?
145 degrees
135 degrees
155 degrees
165 degrees
12
What is the BEST prevention measure for viruses?
Practice correct personal hygiene.
None of the above.
Control time & temperature.
Purchase from approved, reputable supplier.
13
What is the BEST preventive measure for plant toxins?
Practice correct personal hygiene
None of the above
Control time and temperature
Purchase from approved, reputable suppliers
14
Which is a ready-to-eat food?
Uncooked rice
Raw deboned chicken
Unwashed green beans
Sea salt
15
At what maximum internal temperature should cold TCS food be held?
0°F
41°F
60°F
32°F
16
What does A.L.E.R.T. mean?
Assure, Look, Employees, Reports, Time
Assure, Listen, Employee, Risks, Threats
Assure, Listen, Employees, Reports, Time
Assure, Look, Employees, Reports, Threats
17
A cooked turkey was left out over night to cool. What corrective actions should be taken?
Throw out turkey & fill out incident report.
Throw out turkey & make sure food handler understands safe cooling practice
Throw out turkey & order more turkey.
Throw out turkey & deduct the cost from the food handler's pay.
18
What should food handlers do to prevent food allergens from being transferred to food?
Store cold food at 41 degrees or lower.
Use clean & sanitized utensils when prepping the order.
Cook food to the appropriate minimum internal temperature.
Label chemical containers correctly.
19
A self-serve salad bar has 8 different items. How many serving utensils are needed?
8
2
4
6
20
What device can be used to monitor both time and temperature abuse during the shipment or storage of food?
Bimetallic stemmed thermometer
Thermistor with an air probe
Infrared thermometer
Time-temperature indicator
21
Who inspects meat, poultry, and eggs?
FDA
State & Local Health Departments
CDC & PHS
USDA
22
Parasites are commonly linked with what type of food?
Rice
Poultry
Canned Food
Seafood
23
When must you discard tuna salad that was prepped on July 19?
July 23
July 25
July 27
July 21
24
Whole potatoes with olive oil & salt, cooked & stored in cooler for several days. What MUST be on the label?
Date that the food was received.
List of all ingredients.
List of common allergens.
Date that food should be discarded.
25
What is the maximum water temperature allowed when thawing food under running water?
41°F
60°F
70°F
135°F
26
Who conducts research into the causes of foodborne-illness outbreaks?
CDC & PHS
FDA
State & Local Health Departments
USDA
27
Which group has a higher risk of getting a foodborne illness?
School Teachers
Pre-School Students
Health-care Providers
College Students
28
A food handler finish trimming raw chicken & needs to prep vegetables. What MUST be done?
Cutting board must be washed, rined & sanitized
Cutting board must be dried with a paper towel
Cutting board must be turned over to the other side
Cutting board must be rinsed in hot water & air-dried.
29
Which part of the plate should a food handler avoid touching when serving customers?
Edge
Bottom
Side
Top
30
What is an important measure for preventing foodborne illness?
Preventing cross-contamination.
Serving locally grown, organic food.
Using new equipment.
Measuring pathogens.
31
When washing hands, what is the minimum time you should scrub with soap?
40 seconds
20 seconds
5 seconds
10 seconds
32
Milk can be received at 45 degrees under what condition?
It is thrown out after 2 days.
It is cooled to 41 degrees or lower in 4 hours.
It is immediately cooled to 41 degrees or lower.
It is served or used in the operation within 2 hours.
33
Why must prep tables be cleaned & sanitized between uses?
To avoid time-temperature abuse.
To make space to work safely.
To prevent cross-contamination.
To reduce toxic-metal poisoning.
34
Which is NOT a big eight allergen?
Milk
Corn
Soy
Tree nuts
35
Which probe should be used to check the temperature of a chicken breast?
Surface probe
Penetration probe
Air probe
Immersion probe
36
What is the BEST preventive measure for parasites?
Control time and temperature
None of the above
Practice correct personal hygiene
Purchase from approved, reputable supplier
37
Who inspects retail and foodservice operations?
State & Local Health Departments
CDC & PHS
USDA
FDA
38
What is a symptom of an allergic reaction?
Fever
Headache
Sneezing
Diarrhea
39
A thermometer used to measure the temperature of food must be accurate to what temperature.
±8 °F or ±7°C
±2 °F or ±1°C
±4 °F or ±3°C
±6 °F or ±5°C
40
A food handler is diagnosed with Norovirus. What must happen?
Doctor & regulatory authority will determine employee can return to work.
Report to the regulatory authority.
All of the above.
Exclude employee from work.
41
What should food handlers do after prepping food & before using the restroom?
Wash their hands
Change their gloves
Take off their aprons
Take off their hats
42
Raw meat and raw vegetables can be cut on the same cutting board.
True
False
43
What is the required minimum internal cooking temperature for ground turkey?
145°F for 15 seconds
135°F for 15 seconds
165°F for 15 seconds
155°F for 15 seconds
44
Mary, sous chef, has been diagnosed with Norovirus.
Restricted
Excluded
45
What is the BEST method of checking the temperature of vacuum-packed meat?
Open a package & insert the thermometer stem or probe into the product.
Place the thermometer stem or probe between two packages of product.
Lay the thermometer stem or probe on the surface of the top package.
Insert the thermometer stem or probe through the package into the product.
46
What is the BEST prevention measure for bacteria?
Practice correct personal hygiene
None of the above
Control time & temperature
Purchase from approved, reputable supplier
47
What is the most important factor in choosing a food supplier?
It has a HACCP program or other food safety system.
It has been inspected & complies with local, state & federal laws.
It is recommended by others in the industry.
It has documented manufacturing & packing practices.
48
What step should be taken if a manager suspects a food-bourne illness outbreak?
Provide as little information as possible to the regulatory authority.
Reheat the suspected product to safe temperatures.
Deny that the operation has anything to do with the food-bourne illness.
Set aside the suspected product & label "do not use" & "do not discard".
49
How does MOST contamination of food happen?
Through contaminated water
Through the use of contaminated animal products
When people cause the contamination
When contaminants are airborne
50
What's the LEAST common cause of foodborne illness?
Holding food at the incorrect temperature.
Purchasing food from unsafe sources.
Failing to rotate food during storage.
Practicing poor personal hygiene.
51
To what temperature must soup that contains cooked beef be reheated for hot holding?
165°F for 15 seconds
145°F for 15 seconds
155°F for 15 seconds
135°F for 15 seconds
52
Food handler has a sore throat with a fever. What must happen?
All of the above.
Food handler can return to work with a written release from doctor.
Restict the worker from working with exposed food, utensils and equipment.
Exclude worker from the operation if serving primarily high-risk population
53
What can be a risk to food defense?
Giving kitchen tours to the public.
Storing chemicals in a locked storage area.
Limiting access to prep areas.
Holding products that you suspect are contaminated.
54
Which statement is TRUE?
Use hand antiseptics before putting on gloves.
Change gloves after handling raw meat & before handling ready-to-eat food.
Wash your hands after putting on gloves.
Wash your gloves when they become dirty.
55
Food handler has an infected wound that is not covered. What must happen?
Fire the worker.
All of the above.
Restrict them from working with exposed food, utensils and equipment.
Send the worker home until the wound is healed.
56
Prep salads before prepping raw meat on the same table.
False
True
57
Food handler is vomiting. What must happen?
Must be symptom free for 24 hours.
Must have a written release from doctor.
None of the above.
Exclude employee from work.
58
What is the BEST preventive measure for seafood toxins?
Practice correct personal hygiene
Control time and temperature
Purchase from approved, reputable supplier
None of the above
59
What is a foodbourne-illness outbreak?
When the CDC receives information on 2 or more people of the same illness.
When 2 or more food handlers contaminate multiple food items.
When 2 or more people report the same illness from eating the same food.
When an operation serves contaminated food to 2 or more people.
60
Louisa, a buser, has a runny nose.
Restricted
Excluded
61
What are the MOST common symptoms of a foodborne illness?
Diarrhea, vomiting, fever, nausea, abdominal cramps & dizziness
Diarrhea, vomiting, fever, nausea, abdominal cramps & jaundice
Diarrhea, vomiting, fever, nausea, abdominal cramps & tiredness
Diarrhea, vomiting, fever, nausea, abdominal cramps & headache
62
Which statement is FALSE?
Wash hands before putting on gloves.
Change your gloves after 4 hours of continuous use.
Use the correct glove size.
Blow into gloves when putting them on.
63
Who am I? Commonly linked to ready-to-eat food, found in feces of infected people, hand-washing can prevent me.
Nontyphoidal Salmonella
Shiga toxin-producing Escherichia coli
Shigella spp.
Hepatitis A
64
A food handler is wearing single-use gloves to assemble boxed's lunches. When MUST the food handler's hand be washed?
Before putting on the gloves
After putting on the gloves
After 4 hours
After the first hour
65
Which practice can help prevent time-temperature abuse?
Keep records of employee schedules
Cleaning & sanitizing equipment & work surfaces
Limiting the amount of food that can be removed from a cooler for prepping
Making sure food handlers spend at least 30 seconds washing their hands
66
A bottle of sanitizer is stored above a prep table. How can you prevent chemical contamination?
Store the sanitizer bottle on the work surface of the prep table.
Store the sanitizer bottle with food supplies below the prep table.
Store the sanitizer bottle on the floor between uses.
Store the sanitizer bottle away from the prep area.
67
After which activity MUST food handlers wash their hands?
Applying hand antiseptic
Serving customers
Clearing tables
Putting on gloves
68
When cooling TCS food, the temperature must go from 135°F to 70°F in...
8 hours
6 hours
2 hours
4 hours
69
Which dish contains of the eight most common food allergens?
Mushrooms marinated in brown sugar and soy sauce.
Potatoes sauteed in duck fat.
Green beans with olive oil & garlic.
Melon slices wrapped with prosciutto.
70
Joe, the prep cook, has diarrhea.
Restricted
Excluded
71
What is the MOST important way to prevent a foodborne illness from bacteria?
Practice good cleaning and sanitizing
Control time and temperature
Practice good personal hygiene
Prevent cross-contamination
72
When partially cooking food for later service, what is the maximum time food can be initially heated?
70 minutes
90 minutes
60 minutes
80 minutes
73
What is the problem when a food handler leaves pasta salad on prep table while preparing several lunch orders?
Time-temperature abuse
Poor cleaning & sanitizing
Cross-contamination
Poor personal hygiene
74
What causes large ice crystals to form on frozen food & its packaging?
Time-temperature abuse
Cross-contamination
Incorrect cleaning & sanitizing
Cross-contact
75
Who writes the
Food Code?
FDA
USDA
CDC & PHS
State & Local Health Departments
76
Which practice can help prevent cross-contamination?
Using color-coded cutting boards.
Purchasing food requiring preparation.
Prepping raw & ready-to-eat food at the same time.
Rinse cutting boards between use.
77
Which is a TCS food?
Strawberries
Sprouts
Bread
Flour
78
What is the minimum internal cooking temperature for ground meat & ground fish?
165 degrees
145 degrees
155 degrees
135 degrees
79
Food handler had been diagnosed with Shigella spp. What should the manager do?
Have the food handler stay at home until approved to return to work.
Have food handler frequently wash hands while handling food.
Have the food handler work in a non-food handling position.
Have the food handler wear gloves while handling the food.
80
How far MUST a bimetallic stemmed thermometer be inserted into food to give an accurate reading?
Just past the tip of the thermometer stem.
Halfway between the tip of the stem & the dimple.
To the dimple in the thermometer stem.
Past the dimple of the thermometer stem.
81
How many inches from the floor should food be stored?
At least 4 inches
At least 6 inches
At least 1 inch
At least 2 inches
82
What is the minimum internal cooking temperature for seafood?
155 degrees
145 degrees
165 degrees
135 degrees
83
What food needs time & temperature control to keep it safe?
Sliced Watermelon
Saltine Crackers
All-Purpose Flour
Dry Rice
84
What is the correct temperature of receiving cold TCS foods?
41 degrees or lower
45 degrees or lower
50 degrees or lower
32 degrees or lower
85
How long can food stay in the temperature danger zone before it must be thrown out?
3 hour
4 hour
2 hour
1 hour
86
Single-use gloves MUST be used when...
Forming ground beef into patties
Slicing apples for apple pie
Breading chicken wings before frying them
Garnishing a plate with chopped herbs
87
Which thermometer is used to measure surface temperatures?
Thermistor
Thermocouple
Bimetallic stemmed thermometer
Infrared thermometer
88
What is one possible function of a government agency that is responsible for food safety?
Protecting a product's brand name.
Monitoring an operation's revenue.
Approving a construction project.
Ensuring a products' appeal.
89
What is the minimal internal cooking temperature for whole & ground poultry?
135 degrees
165 degrees
155 degrees
145 degrees
90
Which food item should not be served to high-risk population?
Raw oysters
Grilled salmon
Vegetable stir-fry
Roasted chicken
91
What is TCS food?
Food requiring trustworthy conditions for service.
Food requiring training commitments for standards.
Food requiring thermometer checks for securrity.
Food requiring time & temperature control for safety.
92
A safe way to cool a stockpot of meat sauce is to put it into a...
sink of ice water.
cooler.
freezer.
cold-holding unit.
93
What should happen to food right after it is thawed in a microwave oven?
Hold it in equipment that maintains the correct temperature.
Freeze it solid.
Cool it to 41 degrees.
Cook it in conventional cooking equipment.
94
Raw chicken breasts left sitting on prep table at room temperature. What is the risk?
Poor personal hygiene
Poor cleaning & sanitizing
Cross-contamination
Time-temperature abuse
95
What is the MOST important way to prevent a foodborne illness from viruses?
Prevent cross-contamination
Control time and temperature
Practice good cleaning and sanitizing
Practice good personal hygiene
96
What is the BEST preventive measure for fungi?
Purchase from approved, reputable supplier
Practice correct personal hygiene
Control time and temperature
None of the above
97
What is an example of a physical contaminate?
Fish bone
Painted pottery
Tuna
Bleach
98
What item must customers take each time they return to a self-service area for more food?
Clean plate
New serving spoon
Hand sanitizer
Extra napkins
99
Who is MOST at risk of contaminating food?
Food handler whose spouse works primarily with high-risk population
Food handler who eats a lot of rare meat
Food handler whose young daughter has diarrhea
Food handler who gets a lot of aches & pains
100
A food handler has become jaundice. What must happen?
All of the above.
Report to regulatory authority.
Exclude employee from work.
Must have written release from doctor & approval from regulatory authority.
