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ADV CA - SERVSAFE Review Flashcards | StudBud
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ADV CA - SERVSAFE Review
ADV CA - SERVSAFE Review
35 terms
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StudBud Administration
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181 plays
Review for certification test
Flashcards
35 cards
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Practice quiz
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Questions
35
Answers
1
Pests can cause which two types of contamination?
Chemical and nutritional
Physical and Biological
Biological and Chemical
Nutritional and physical
2
What are the two ways of sanitizing?
water and heat
chemical and water
heat and lime
heat and chemical
3
What are the three types of hazards that make food unsafe?
Physical, environmental, and chemical
Biological, environmental, and chemical
Biological, chemical, and sanitary
Biological, physical, and chemical
4
what does FIFO mean?
put the oldest items in front
put the newest products in front
5
What is the purpose of a food safety mgt system?
keep all areas clean
control possible hazard throughout the flow of food
correct method for purchasing and receiving
repair equipment
6
When choosing flooring, wall and ceiling, why should we pick smooth and durable materials?
easier to clean
so we don't have to clean as often
looks better
comfortable environment
7
What can you do to make sure you don't get pests?
give them cake
kill em all
leave food out
keep food and water stored correctly
8
You can prevent allergic reactions by doing ....
asking for medical documents
being able to tell customers about menu items
not serving dishes that have common allergans
assessing your customers
9
Food labels should include the common name of the food and....
ingredients
who made it
use by date
day made
10
When thawing food in a cooler at what temperature should you keep it at?
145 or lower
41 or lower
145 or higher
41 or higher
11
When should hand antiseptics be used?
Before handwashing
Instead of handwashing
When gloves aren't available
After handwashing
12
A food handler has an infected wound on a finger. What must be placed over the wound?
A bandage
A bandage and a glove
A glove
A finger cot
13
What jewelry can food handlers wear while working?
Diamond bracelet
Plain band ring
Medical ID bracelet
Sports watch
14
Time and temperature abuse happen between...
32 and 212 degrees F
41 and 135 degrees F
15
Which is the correct order for avoiding time and temperature abuse?
monitor, record, time/temp control, tools, corrective action
monitor, tools, record, time/temp control, corrective action
time/temp control, tools, monitor, record, corrective action
tools, time/temp control, monitor, record, corrective action
16
A food handler can cool a stock pot of clam chowder by placing it into a...
cold holding unit
cooler
freezer
sink of ice water
17
How often should I change my gloves when working consistently?
6 hours
8 hours
4 hours
2 hours
18
Which part of the plate should a food handler avoid touching when serving customers?
bottom
top
side
edge
19
When should you wash your hands?
after handling money
after going to the restroom
after handling raw meat
All of the above
20
To keep food safe, a hair restraint must be worn when...
Cleaning restrooms
Bussing tables
Prepping food
Delivering food off-site
21
How high must the legs on floor equipment be?
3 inches
10 inches
doesn't matter
6 inches
22
At what temperature should steaks, chops, and seafood be cooked?
155
165
135
145
23
Common food allergies include all but which one?
wheat
fish
milk
beef
24
Which symptoms must be reported to a manager?
Headache, ear ache, fever, dizziness
Fatigue
Toothache, back ache, itchy eyes, rash
Diarrhea, vomiting, jaundice, sore throat with fever
25
Where should cleaning supplies and chemicals be stored?
On a shelf next to food
In a designated storage area
On a shelf above food
In the walk in cooler
26
What is the most important way to prevent a foodborne illness from viruses?
practice good personal hygiene
practice good cleaning and sanitizing
control time and temperature
prevent cross contamination
27
When checking the temp the probe must be in ...
at the top
the thinnest part
at the bottom
the thickest part
28
Which is not a TCS food?
tofu
cooked rice
bread
sprouts
29
What one area of the operation should be the brightest?
scullery
prep areas
food pantry
all of the above
30
Cooked poultry must reach what minimum internal temperature for at least 15 seconds?
145 degrees F
165 degrees F
155 degrees F
135 degrees F
31
You must heat TCS food for hot hold to an internal temp of 165 for 15 seconds within____hours.
2
3
1
5
32
The correct way to scoop ice for a customer's beverage is to use
Clean bare hands
Ice scoops
Clean glasses
Customer cups
33
At what minimum temperature must hot TCS food be held?
135 degrees F
120 degrees F
70 degrees F
100 degrees F
34
When storing items in the refrigerator, which should go on the bottom?
cheese
ground meat
chicken
salad
35
What is one of the correct ways to thaw TCS food?
Under a heat lamp
As part of the cooking process
In a sink full of hot water
On the counter overnight
