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Serve Safe Manager Exam - All Questiosn
Serve Safe Manager Exam - All Questiosn
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Answers
1
A nursing home food manager best protects the elderly residents health by serving
pasteurized apple cider
freshly squeezed orange juice
medium - rare hamburgers
farm fresh eggs
2
Untreated shell eggs can be the source of
Bacillus gastroenteritis
Hepatitis A
Salmonellosis
Norovirus gastroenteritis
3
What is a step in practicing correct personal hygiene?
Using antiseptic lotion in place of washing with soap
Wearing clean, sturdy, closed-toed, rubber soled shoes
Wearing disposable gloves while cleaning the kitchen
Using a bandage on a hand cut under disposable gloves
4
A backup of sewage in the operation’s storeroom would be a reason to contact the local regulatory authority because
A critical control point
A cross-contamination
An imminent health hazard
An OSHA hazard
5
A backup of sewage in the operations storeroom would be reason to contact local regulatory because it is
an OSHA hazard
an imminent health hazard
a cross-contamination
a crucial control point
6
What type of beverage container must a food handler drink from at work?
Covered container with a straw
Disposable container with a straw
Cup with a handle
Spill-resistant container
7
An operation will offer take out meals produced using the reduced oxygen packaging method to its customers. Next,
have equipment approved by the USDA
create a HACCP plan
require all food handlers to attend a training on ROP
submit the menu for FDA approval
8
Tuna salad is held at 41 °F (5°C) with a preparation date of April 18th. On April 26th, the Tuna Salad should be
Used for hot items
discarded
Used immediately
Frozen for future use
9
Which of the following are considered a major allergen?
Fish
Tomatoes
Game birds
Bean Sprouts
10
Outside garbage containers must be
Sealed with tight-fitting lids
Steel-coated
Enclosed
Made of plastic
11
When there is a lesion with pus on a finger, the PIC should ensure that the food handler
does not return to work in any food prep areas
washes hands for 15 seconds using warm water
return to work only after voering lesion with antibiotic cream.
wears a finger cot and uses a single use glove
12
Which HACCP principle is in action when a cook checks the temperature of beef Stew being reheated for hot holding?
Monitoring
taking a corrective action
conducting a hazard analysis
record keeping
13
In order to prevent food contamination a food handler must?
practice frequent hand washing
sanitize all work surfaces every five hours
wash and rinse all utensils regularly
maintain refrigerated foods at or about 45°F
14
A common food allergen is?
lettuce
Poultry
hamburger
tree nuts
15
Equipment is mounted on casters so that it makes what surface easy to clean?
legs attached to it
surfaces that touch food
floors underneath it
shelves mounted above it
16
What final step should a food handler follow before preparing ready to eat foods?
sanitize preparation table and cutting boards
put on single use disposable gloves
remove soil from food contact surfaces
wash hands with hot water and soap
17
According to the FDA Food Code, how shall utensils be dried after being manually washed, rinsed, and sanitized?
On a clean cloth
in a bussing tub
With a towel
air dried on a drain board
18
Correct handwashing is recommended to prevent the outbreak of which FBI?
Hepatitis A
Botulism
HIV
Common Cold
19
The tools are cleaned, the broom is hung on a hook, and the mop is stored in a bucket. Which is performed incorrectly?
All tasks are performed correctly.
The tools are cleaned but not sanitized
The broom is hung on a hook
The mop is stored in the bucket
20
An operation must look for approval from which organization when purchasing a dishwasher?
NRA
ANSI
EPA
OSHA
21
Where should Chemicals be stored?
Away from the food - prep areas
Near single-use items
Above food or food prep areas
In Walk-in coolers
22
Checking temperatures with a cleaned and sanitized thermometer complies with which HACCP principle?
Hazard analysis
Monitoring
Record-keeping
Verification
23
The internal temperature of a cooked hamburger patty is best measured with which thermometer?
Time-temperature indicator
Infrared
Thermocouple
Air probe
24
What is one of the most effective ways to prevent flies from entering the operation?
Apply repelints
install air curtains
apply residual spray
install pest strips
25
Chicken salad is being prepped with leftover chicken that was grilled July 20th. What date must the salad be trashed
July 27th
July 26th
July 29th
July 28th
26
What level of involvement do food workers have in executing a master cleaning schedule?
Voluntary
Mandatory
Rare
Planning
27
An example of a physical contaminant is?
pesticide on fresh fruits and vegetables
Bacteria on the wound of a food handler
Overspray from stainless steel polish
bones in a fish fillet
28
High-risk populations included which of the following?
Preschool students
Middle school students
College students
High school students
29
PIC is conducting an inspection of the freezer unit. Which of the situations should be corrected immediately?
cartoons of frozen vegetables are stored on a shelf under the fan
cartoons of ice cream are stored near the door.
frozen cooked poultry is stored on the top shelf.
a large container of chili is being cooled on the bottom shelf.
30
In general, pathogens grow very slowly or not at all at pH below?
4.6
6.0
5.0
6.4
31
Which is not a symptom of an allergic reaction to food?
Fever
Wheezing or difficulty breathing
Rash
Tingling or itching in and around mouth
32
Serving utensils are used when serving food in order to
Prevent chemical contamination of food
Prevent splashing of more liquid food
Keep the food handler’s bare hands off the food
dispense food more easily to customer
33
Floors in a food prep area must be
Cleaned and sanitized regulary
Cleaned Regulary
Cleaned and Sanitized only when dirty
Sanitized Regulary
34
A correctly designed and maintained air curtain can be used to prevent
Grease stains from attaching to walls
Foul odors from entering the dining room
Water from damaging floors and plumbing
Pests from entering the operation
35
A significant threat to a public health requiring immediate closure of the operations and correction is classified as?
Foodborne illness
Regulatory infraction
Imminent health hazard
Critical control point
36
A non-food-contact surface must be
Non Absorbent
Underwriters laboratories certified
Color coded
OSHA approved
37
As per FDA food code, what should the server do with the rolls and napkin after a customer has left the establishment?
Reuse the napkin but replace the rolls with fresh ones
Replace the napkin and donate the unused rolls to charity
Replace the napkin and give the unused rolls to employees for staff meal
Remove the napkin and discard the rolls
38
A food handler has been vomiting. The food handler should not return to work until symptoms last for how many hours?
96
24
48
72
39
What is the primary food safety concern with overstocking a cooler?
specific foods are hard to find when in a hurry
FIFO is difficult to implement
newly added food cools too rapidly
correct temperatures are difficult to maintain
40
A food handler must wear a single-use glove when?
Quartering fresh tomatoes that will be sautéed in a stir fry
Trimming and seasoning beef that will be slow roasted for a sandwich
Slicing fresh tomatoes that will be used for a garnish on a hamburger
Scrubbing and washing fresh clams that will be steamed for claimed chowder
41
A food defense system is designed to
Protect the food supply from intentional harm
Prevent accidental cross-contamination of food
Serve as a simpler alternative to a HACCP plan
Preserve the quality of fresh meats. Poultry and produce
42
As part of an operations food defence program management should?
report suspicious activity to the FDA
restrict access by unauthorized personnel
allow staff to store personal items in the prep area
accept deliveries from unapproved suppliers
43
To make cleaning easier, the area where floors and walls meet should be
Coved
Porous
Shielded
Flushed
44
Hot food is being delivered to a banquet. What is the lowest temperature at which it should be received?
115°F
125°F
145°F
135°F
45
Which food container is suitable for transporting time/temperature control for safety (TCS) food?
metal pan with aluminum foil cover
heavy plastic coated produce box with cover
chemical bucket with tight fitting lid
Aluminum foil pan without cover
46
The water temperature in the first compartment of a three-compartment sink should be at least
135 degrees
180 degrees
110 degrees
171 degrees
47
According to the FDA Food Code, what is the minimum hot holding temperature for the chicken that was cooked to 165°F?
155°F
145°F
135°F
165°F
48
When heat sanitizing tableware and equipment in the three compartment sink the water temperature must be at least?
141°F
165°F
180°F
171°F
49
Hand washing stations must contain which item?
antibacterial lotion
nail brush
hand sanitizer
hand washing signage
50
An operation can help eliminate insects and rodents by?
Getting rid of shelter areas
Installing motion-detecting lights
Applying pesticides daily
Setting outdoor traps
51
A cook is labeling a container of cooled, cooked roast beef to be stored in the refrigerator. The label should include
Number of portions
Use by date
ingredients used
source of the food
52
What action should the person in charge take when a food handler has a sore throat with a fever?
restrict the food handler from working with or around food
exclude the food handler from working with time temperature control
exclude the food handler from work
restrict the food handler from working with ready to eat food
53
What is a potential contamination source that could result in foodborne illness at outdoor temporary serving location?
A cotton towel used to hold hot handles
Used facial tissues kept in an apron
Dirt floors in the food prep area
Food cooked outdoors on a charcoal grill
54
A foodservice operation should do business with a supplier that?
Has a distribution center within a mile of the foodservice operations
Offers reasonable prices but under investigation for regulatory reasons
Promises deliver food quickly uninspected, unregistered foreign sources
Will deliver food items during slower, more convenient periods
55
Soup on a steam table is 119°F. Soup was cooked to 175°F 2 hr earlier prior to being placed on the steam table. Nxt Step
Place the soup in a hot holding cabinet until needed
Ask the food employee to reheat the soup to 165 degrees
Turn the steam table temperature up
Discard the soup immediately
56
Which of the following is the best method for thawing frozen shrimp?
Under refrigeration
at room temperature
under running warm water
submerged in cool water
57
Single-use gloves must be worn by a food handler when he or she?
Rotates canned goods in storage
Is prepping food that will be cooked prior to service
Has an open wound on one of his or her hand
Is correctly washing produce in the food prep sink
58
Wheezing or trouble breathing and swelling of lips are signs that a customer is having a reaction to?
A chemical contaminant
An undercooked meal
A physical contaminant
A food allergen
59
An individual who is infected with pathogens but shows no signs of illness is called a(n)
Infector
Host
Transporter
Carrier
60
The best place to store cleaning chemicals is in a
Dry storage area
Above the warewashing sink
Linen closet
Separate storage closet
61
What is cross connection
The open space between the floor drain and the drainpipe of a sink
the spread of allergens
a presure guage on a high temp dishwashing machine
a link from drinkable water to a non drinkable water system.
62
Which item should a food handler remove and store correctly before using the restroom?
Jewelry
Gloves
Apron
Hat
63
Correct hand washing is recommended to prevent the outbreak of which foodborne illness?
hepatitis A
Botulism
HIV
common cold
64
When a food handler can effectively remove soil from equipment using normal methods, the equipment is considered
Cleanable
Coved
Porous
Corrosion resistant
65
Floors in a food prep area must be?
Cleaned and sanitized regularly
Cleaned and sanitized only when dirty
Sanitized regularly
Cleaned regularly
66
As a part of Operation's food defense program, management should
allow staff to store personal items in the prep area
restrict access by unauthorized personel
accept deleveries from unapproved suppliers
report suspicious activity to the FDA
67
Which type of thermometer checks the surface temperature of food?
Bimetallic stemmed
Time-temperature indicator
Thermocouple
Infrared
68
When a product has been declared unsafe to serve to customers which action should be taken first?
contact the health department
segregate the recalled product
alert customers that product is unavailable
apply for product credit
69
When in an operation required to have more than one type of sanitizer test kit?
If using more than one kind of chemical sanitizer
If using powder rather than liquids forms of sanitizer
While using on kind of sanitizer for multiple purposes
When sanitizing with both hot water and chemicals
70
A major food allergen is found in
onion
MUSHROOMS
rice
TOFU
71
A food handler is labeling a container of cooled, cooked roast beef to be stored in the refrigerator. The label needs
Ingredients used
source of the food
use by date
number of portions
72
To avoid cross contamination, cooks should wear?
Long sleeved shirts
Closed toe shoes
Clean aprons
Reusable gloves
73
The concentration of a sanitising solution should be measured using?
A ph strip
a chemical sensor
a test kit
an immersion probe
74
What is one of the most effective ways to prevent flies from entering the operation?
Install air curtains
apply repellents
Install pest strips
Apply residual spray
75
What should food handlers do if they cut a finger while prepping a food item?
Wash hands, then cover wound with a bandage and glove
Stay away from the food prep area
Seek professional medical attention
Wash hands, then cover the wound with a bandage
76
Which cleaning agent best removes baked-on food?
Abrasive cleaner
Detergent
Degreasers
Delimer
77
There has been a sewage backup in the food preparation area. What is the first step the person in charge should take
turn off electrical appliances in the food prep area
isolate area until the drain is clear
discontinue operations immediately
call a plumber and continue serving food
78
All flooring in food prep areas must be?
Porous
Grooved
Durable
Absorbent
79
Equipment is mounted on casters so that it makes what surface easy to clean?
Surfaces that touch food
Shelves mounted above it
Legs attached to it
Floors underneath it
80
Which would be the best way to prevent the parasite Giardia from infecting food?
not using home canned food
using safe water supplies
not cooking with wild mushrooms
using pasteurized milk
81
Chopping poultry and takes a break before chopping lettuce.When the food handler returns, should prep the lettuce after?
Wash, rinse, and sanitizing the cutting board
Brushing any remaining pieces of poultry off the cutting board
Spraying the cutting board with sanitizer
Wiping down the cutting board with a disposable single-use towel
82
Which item may a customer reuse at a self-service area?
Ice cream bowl
Dinner plate
Single-service utensils
Drinking glass
83
Food probe thermometers that display both fahrenheit and celsius scales must have an accuracy of
0.9 degrees F
2.7 degrees F
3.6 degrees F
1.8 degrees F
84
Which area is inappropriate for storing food?
Underneath an open stairwell
In a chest of dry ice
In a locked storage room
On a hot steam table
85
Heat-sanitizing tableware, utensils, and equipment in a three-compartment sink, the water temperature must be at least?
141°F (61°C)
171°F (77°C)
180°F (82°C)
165°F (74°C)
86
An example of a corrective action is
Using the same equipment for raw food and ready-to-eat food
Reheating food on a buffet that is below 135 degrees
Reusing utensils for each new task
Serving food on a buffet that is below 165 degrees
87
At the end of a shift, what should a food handler do with ice that has been used to cool canned beverages.
Refreeze it
Use it as an ingredient
Discard it
Donate it to a local charity
88
The group responsible for the inspection and grading of meat is the
U.S. Department of Agriculture (USDA)
Food and Drug Administration (FDA)
Management of the processing plant
Local Health Department
89
Raw ground pork is being stored in a cooler with raw fish, raw crab cakes, and raw poultry. Pork should be place above
Fish
Steak
Crab cakes
Poultry
90
When should a master cleaning schedule be reviewed for updates?
After a complaint of foodborne illness is made against the operation
With every change in procedure or equipment
Before the regulatory authority visits the operation
When a new manager is hired
91
What is the FDA requirement for an offsite caterer who will be serving food without temperature controls?
provide calibrated thermometers clean aprons close toed shoes and hair nets
equipment that is nsf approved as safe for outdoor use
provide written procedures in advance made available to authorities
employee certified master chef level by the American culinary federation
92
According to the FDA Food Code, baking equipment is required to be cleaned at least?
Once a week
Once per shift
every 24 hours
every 8 hours
93
Floor mounted equipment must have legs that are at least how tall?
9 inches
4 inches
6 inches
12 inches
94
What is the role of the Food and Drug administration?
research the causes of foodborne illness outbreaks
Develop the model food code
Create recipes for use by hospitals
inspect meat, poultry, and eggs
95
What final step should a food handler follow before preparing ready to eat foods?
remove soil from food contact surfaces
put on single use disposable gloves
wash hands with hot water and soap
sanitize preparation table and cutting boards
96
Why is the food handler required to wear a hair restraint?
match the food handlers uniform
keep hair away from food
improve personal appearance
hide dirty oily hair
97
A service sink should be used for
Food prep activities
Cleaning mops and throwing out wastewater
First-aid functions such as eye washing
Washing, rinsing, and sanitizing utensils
98
A cross-connection is a link between
The public water supply and the operation
Safe and contaminated water
Air ducts and heating vents
Plumbing and ventilation pipes
99
In an operation, the only jewelry allowed on hands and arms is a
12-carat gold ring
Plain metal band
Medical bracelet
Wristwatch
100
What is the FDA food code recommendation for fingernail maintenance for ungloved food preparation employees?
Nails may be unpolished, long and buffed until gleaming
Nails must be unpolished, short, and smoothly trimmed
Nails must be professionally maintained and polished
False nails are permitted as long as they are firmly affixed
101
What is a step in practicing correct personal hygiene?
Shower before work
All of the above
Wash hands including under nails
Wear clean clothes
102
What information should be included when training staff about reporting an illness?
importance of reporting an illness
shift coverage when reporting an illness
risk of losing a job when reporting an illness
loss of sales due to reporting an illness
103
Which type of dishwasher would have a final rinse temperature of 120 °F (49°C)
High Temperature Machine
Combination high temperature / chemical sanitizing machine
Chemical sanitizing machine
Stationary single rack, high temperature machine
104
Untreated shell eggs can be the source of?
hepatitis A
salmonellosis
norovirus gastroenteritis
bacillus gastroenteritis
105
At which minimum height off the floor should a new oven be installed?
8 inches
6 inches
2 inches
4 inches
106
What is a role of the FDA
Develop the model food code
inspect meat, poultry, and eggs
Research the causes of Foodbourne Illness outbreaks
create recipes for use by hospitals
107
When a regulatory authority finds a critical violation, what should the person in charge do first
Immediately close the operation
Review restaurant training program
Seek guidance from upper management
Discuss corrections with the inspector
108
What should staff do to decrease the number of mice, flies, cockaroaches in the operation?
Leave the back door open when taking out the garbage to the dumpster.
Use open bait stations, tracking powder pesticides, and fly swatters.
Store food and supplies in the boxes in which they were delivered
Maintain a clean facicilty and seek help from a pest control operator
109
How should covered raw meat be stored to prevent contamination of ready-to-eat food?
Separately and away from ready-to-eat food
On the shelf above ready-to-eat food
Stacked on top of ready-to-eat food
Directly next to ready-to-eat food on the same shelf
110
What is the maximum number of days the potato salad may be kept if it remains at 41°F or lower?
7
10
5
14
111
What should the cook do if a recalled item is on the menu for tonight’s dinner?
Serve the food if the customers don’t get sick
Separate the food item immediately and notify the person in charge
Serve the food tonight and separate the item tomorrow.
Serve the item until it is finished.
112
A food handler who has diarrhea may return to work after being symptom-free for at least how many hours?
24
72
12
48
113
A food handler who is diagnosed with norovirus and is symptomatic should be?
Excluded from the operation
Terminated as soon as possible
Restricted from working around food
Allowed to stay off work for 12 hours
114
An example of corrective action is?
Using the same equipment for raw food and ready to eat food
reusing utensils for each new task
reheating food on a buffet that is below 135°F
serving food on a buffet that is below 165°F
115
Which of the following is an acceptable method to aid in the cooling of a 3 gallon batch of spaghetti sauce?
place into walkin cooler and cover tightly to prevent contamination
transfer into a clean container and place into reach in cooler.
Cool at room temperature stirring frequently to allow heat to escape
Transfer the sauce into containers of 2 inches, and place in the cooler.
116
What should a cook do when prepping foods such as Caesar salad dressing or mayonnaise for any susceptible populations?
Thoroughly clean the egg shells
Leave food on the counter until it is ready to be mixed
Substitute pasteurized eggs for raw eggs
Clean all equipment used to prepare eggs
117
Garbage containers used by an operation should be?
Leak proof waterproof and easy to clean
Odor proof damage resistant and light in color
Pest proof, smooth, and made of metal
durable absorbent and corrosion resistant
118
During which phase in an operation does food safety control begin?
Preparation
Cooking
Storage
Purchasing
119
Cooked (TCS) food must be cooled with a total of 6 hours from 135*F (57*C) to at least which tempera
45°F (7°C)
70°F (21°C)
41°F (5°C)
50°F (10°C)
120
Equipment is mounted on casters so that it makes what surface easy to clean?
Floors underneath it
Legs attached to it
Surfaces that touch food
Shelves mounted above it
121
Which is the highest air temperature at which shell eggs can be recieved?
41°F
32°F
45° F
55°F
122
Where should mop water be disposed?
service SINK
outside the establishment
3 compartment sink
toilet bowl
123
According to FDA Food Code, what is the minimum temperature for water used at a handwashing sink?
105°F
140°F
90°F
85°F
124
Slicing roast beef continuously on a slicer for six hours. After 4 hours, the roast beef is removed. What is the prob?
cross contamination of the roast beef with the sanitizing solution
time temperature abuse of the roast beef
chemical contamination of the slicer with the sanitizing solution
physical contamination from the cleaning process
125
The hot time temperature control for safety (TCS) food in all service food bar must be maintained at or above
150°F (66°C)
135°F (57°C)
155°F (68°C)
160°F (71°C)
126
What must the food handler do with an uneaten basket of dinner rolls that was returned to the kitchen?
repurpose the rules as croutons
donate the rules to a local shelter
use the rolls for bread pudding
throw the rolls away
127
Which items must be cleaned and sanitized to prevent cross-contamination?
Employee aprons and smocks
Food storage shelves
Food-Contact surfaces
Seasoned pots and pans
128
A correctly designed and installed three-compartment sink must have which type of backflow prevention?
Siphon preventer
Air gap
Check valve
Backsiphonage
129
Which action is effective in preventing the transmission of foodborne viruses and bacteria?
correct hand washing procedures
requiring food handlers to report illnesses at the end of a shift
hand washing before bare handed contact
labeling and date marking food in storage
130
A manager uses 5-gallon detergent buckets to transport needed prepackaged condiments and utensils to an offsite event.
This is acceptable because they have been rinsed, cleaned, and sanitized.
This is unacceptable because the containers previously held chemicals
This is unacceptable because the large size and weight could cause injury
This is acceptable because the containers are durable and waterproof.
131
Food that is honestly presented is
Offered in a way that is not misleading
Held under a bridge light to enhance appearance
Certified by the National Sanitation Foundation (NSF)
Mixed with food coloring to appear fresher
132
NSF international is an organization that?
provide safety data sheets
evaluate and test food service equipment
enforces food safety regulations
writes the food code
133
What is the maximum number of days that potato salad may be kept if it remains at a temperature of 41°F (5°C) or lower?
5
14
10
7
134
Which would be the best way to prevent the parasite Giardia duodenalis from infecting food?
Using Pasteurized Milk
Not using home-canned food
Using safe water supplies
Not Cooking with Wild Mushrooms
135
What is the first step in setting up a three-compartment sink?
Fill all the sinks with hot water at a temperature of 110*F (43*C)
Clean and sanitize the sinks and drain boards
Check the concentration of sanitizer in the third sink
Add a foodservice-approved detergent to all three sinks
136
If found during a food safety inspection, which hazard is grounds for closing a foodservice operation?
Significant lack of refrigeration
Not enough fire extinguishers
Cleaning tools stored in a prep area
Use of lightbulbs that are not shatter resistant
137
According to the FDA food code, what best describes the accuracy of the bimetallic thermometer?
It is consistently accurate
Calibration is not required
It is accurate to 2 degrees F or 1 degree C
It is often inconsistent and a second temperature is recommended
138
In an operation, hand antiseptics that are approved by the FDA should be applied to hands
In place of cleaning them with warm, soapy water
Never. They are never permitted for use in an operation
Before cleaning them with warm, soapy water
After cleaning them with warm, soapy water
139
Histamine in time-temperature abused fish can be destroyed by
Cooking only
Freezing only
Both cooking and freezing
Neither cooking or freezing
140
What is the primary food safety concern with overstocking a cooler?
Newly added foods cools too rapidly
correct temperatures are difficult to maintain
specific foods are hard to find when in a hurry.
FIFO is difficult to implement.
141
What is the highest air temperature at which shell eggs can be received?
55°F
32°F
41°F
45°F
142
To prevent time-temperature abuse when transporting safety (TCS) foods, which practice should a food handler follow?
Load the delivery truck with cold TCS items first and hot items last
Transport cold TCS food in ice chest that maintains a temperature of 45*F
Stack all TCS food items together in a sturdy cardboard box
Transport hot TCS food in an insulated food container at 135*F or higher
143
Cold Food is displayed at 41°F. The items are kept at 50°F without temperature control. What is the maximum hours?
2
4
8
6
144
Cut melons must be?
Stored at 41° F (5°C) or lower
Packed in their own juice
Soft to the touch
Stored at 50* or lower
145
When cooling a time temperature control for safety food, the proper cooling procedure is to cool from?
135°F to 41°F within 8 hours
135°F to 70 °F within 4 hours, and 70°F to 41°F within 2 more hours
135°F to 80 °F within 2 hours, and 80°F to 41°F within 2 more hours
135°F to 70 °F within 2 hours, and 70°F to 41°F within 4 more hours
146
What is the reaction of the immune system to a specific food called?
Food allergy
Food intolerance
Foodborne illness
Food deficiency
147
The condition that occurs when the pressure of the water supply drops below that of the contaminated supply is known as?
cross contamination
flood rim intrusion
water system failure
back siphonage
148
Which best describes the proper steps to manually clean and sanitize utensils and the food-contact surfaces
Pre-flush or pre-scrape, wash, rinse, sanitize and dry with a clean towel
Pre flush or pre scrape, wash, rinse, sanitize and air dry
Rinse, wash, sanitize and air dry
Pre-flush or pre-scrape, wash, sanitize, rinse, and air dry
149
Which should be the best way to prevent the parasite Giardia duodenalis from Infecting food?
Not cooking with wild mushrooms
Not using home-canned food
Using pasteurized milk
Using a safe water supply
150
Which HACCP Principle is in action when a cook checks the temp of a beef stew being reheated for hot holding
Taking a corrective action
Monitoring
Record-Keeping
Conducting a hazard analysis
151
Bottled water sold in a food establishment shall be obtained from?
Mountain springs
Private in-housing bottling
Approved sources
Purified rain collection
152
What is the correct order from top to bottom in which pans of raw food should be stored on 3 shelves inside a cooler?
Ground beef, poultry, salmon fillets
ground beef, salmon fillets, and poultry
Salmon fillets, ground beef, and poultry
poultry , salmon fillets, and ground beef
153
A food handler reports symptoms of a sore throat and fever and is told not to work around food This is an example of?
Restriction
Isolation
Contamination
Exclusion
154
There has been a recall of chicken tenders due to international tampering. What should the PIC do?
Ignore the report, the probability of having received tainted food is slim
Locate and isolate all of the chicken tenders,call the regulatory authority
Tell food handler to cook the tenders longer
Donate all of the chicken tender to a local food bank
155
Who is requested to wear a hair restraint while working in an operation?
Delivery driver
Server
Greeter
Food Handler
156
Containers previously used for bulk detergents can be used for what purpose?
to transport cold food
to store dry food
to hold chemicals
to carry beverages
157
Reviewing video surveillance is part of which
ALERT
Food Defense Awareness step?
Threats
Look
Employees
Reports
158
What food safety hazard can occur when solutions used to clean a frozen yogurt machine are not completely drained?
Chemical contamination
Damaged equipment
Acid corrosion
Mold accumulation
159
What precautions should a food handler take when cleaning up vomit?
where personal protective equipment
wash hands before beginning clean up
determine the correct sanitizer to use
notify the local regulatory authority
160
Hot food is being delivered to a banquet. What is the lowest temperature at which it should be received?
115°F (46°C)
135°F (57°C)
145°F (63°C)
125°F (52°C)
161
The minimum internal temperature for cooking eggs in the microwave is?
165°F (74°C)
155°F (68°C)
145°F (63°C)
135°F (57°C)
162
What are job aids?
Temporary employees hired to support a full-time worker in a specific role
Electronic presentation used to deliver content to a group of participants
Technology-based training, including web based activities
Tools to remind food handlers of how to perform a certain task
163
Slicing Roast beef for 6 hours. After the 4th hour, what is the most serious risk that could have happeneded.
time and temperature abuse of the roast beef
physical contamination from the cleaning process
cross contamination of the roast beef with the sanitizing solotion.
chemical contamination of the slicer with the sanitizing solution
164
Traces of pesticides are found on raw poultry breast. What type of contamination is that?
Chemical
Physical
Biological
Environmental
165
When opening a new food establishment, when should plans and be submitted to the applicable regulatory authority?
Prior to opening
After the final health inspector
Upon fire inspection
Pre-construction
