In the even of an imminent health hazard, such as a water supply interruption, the operation must:

notify the regulatory authority

What step should be taken if a manager suspects a FBI outbreak?

Set aside the product and label it with "do not use" and "do not discard"

To prevent the deliberate contamination of food, a manager should know:

whom to contact about suspicious activity

Pathogens are likely to grow well in a meat stew that is:

Between 41*F and 135*F (5*C and 57*C)

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

Remove food from surface, clean, rinse, sanitize, air-dry

What are the packaging criteria for accepting nonfood items?

Intact, clean and protected from contamination

One way for managers to demonstrate knowledge of food safety is to:

become certified in food safety

What is the primary purpose of a food safety management system?

Prevent foodborne illness by controlling risks and hazards

To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength,

use a test kit to check the sanitizer's concentration when mixing it.

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

Use clean and sanitized utensils when prepping the order

What is a foodborne-illness outbreak?

When 2 or more people report the same illness from eating the same food

What are the most common symptoms of an FBI?

D & V, fever, nausea, abd. cramps, jaundice

What step must managers take after creating a master cleaning schedule?

Train staff to follow the program

Where should personal items, like a coat, be stored in the operation?

In a designated area, away from food

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ServSafe Review

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Questions 87

Answers

1
What is the required minimum internal cooking temperature for a chicken breast?
135*F (57*C) for 4 minutes
155*F (68*C) for 15 seconds
145*F (63*C) for 4 minutes
165*F (74*C) for <1 second
2
Large ice crystals in a case of frozen food are evidence that the produce may have been:
stored at 6*F to 10*F (-14*C to -12*C)
received at 6*F to 10*F (-14*C to -12*C)
shipped correctly
thawed and refrozen
3
What is the most important way to prevent a foodborne illness from viruses?
Practice good personal hygeine
Control time and temperature
Practice good cleaning & sanitizing
Prevent cross-contamination
4
A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
Allergic reaction
Parasites
Biological toxins
Chemical contamination
5
Grease and condensation buildup on surfaces can be avoided with correct:
ventilation
garbage disposal
sanitizing
lighting
6
A hand-washing station should have soap, hot and cold water, signage, a way to dry hands, and:
a timer
a clock with a second hand
gloves
a garbage container
7
Supplies should be stored away from the walls and at least _____ off the floor.
5 inches (13 centimeters)
4 inches (10 centimeters)
6 inches (15 centimeters)
2 inches (5 centimeters)
8
What food item does the FDA advise against offering on a children's menu?
Rare cheeseburgers
Peanut butter and jelly sandwhiches
Fried shrimp
Cheese pizza
9
Which government agency is responsible for regulating and inspecting meat, poultry and eggs?
CDC
USDA
PHS
FDA
10
In the even of an imminent health hazard, such as a water supply interruption, the operation must:
notify the regulatory authority
reduce the hours of operation
maintain normal operating procedures
execute a HACCP plan
11
What is the minimum temperature that must be maintained when holding hot soup for service?
135*F (57*C)
100*F (38*C)
120*F (49*C)
155*F (68*C)
12
What step should be taken if a manager suspects a FBI outbreak?
Reheat the suspected product to safe temperatures
Set aside the product and label it with "do not use" and "do not discard"
Deny that the operation has anything to do with the FBI outbreak
Provide as little information as possible to the regulatory authority
13
After preppring food, what must food handlers do before using the restroom?
Wash their hands
Change their gloves
Take off their aprons
Take off their hats
14
What is the most important way to prevents a foodborne illness from bacteria?
Practice good cleaning and sanitizing
Control time and temperature
Prevent cross-contamination
Practice good personal hygeine
15
To prevent the deliberate contamination of food, a manager should know:
where to find the Safety Data Sheets in the operation
whom to contact about suspicious activity
how to fill out an incident report
when to register with the EPA
16
What food safety features are the most important to look for when selecting flooring, wall and ceiling materials?
Hard and durable
Absorbant and durable
Porous and durable
Smooth and durable
17
What is the max time that RTE-TCS food c/b stored in a cooler at 41*F before it must be sold, served or thrown out?
7 days
5 days
9 days
2 days
18
When using the ice-point technique to calibrate a thermometer, to what temperature shoud the thermometer be adjusted?
212*F (100*C)
0*F (-18*C)
32*F (0*C)
41*F (5*C)
19
A variance from the local regulatory authority is needed for:
using TCS leftovers to make salads
preserving food by smoking it
using ice to cool food
developing a crisis-management plan
20
Pathogens are likely to grow well in a meat stew that is:
Below freezing temperature
At refrigeration temperatures
Between 41*F and 135*F (5*C and 57*C)
Cooked to the correct internal temperature
21
Which part of a sink prevents the backflow of dirty water?
The floor grate
The tap valves
The air gap
The aerator
22
What part of a bowl shoudl a food handler avoid touching when serving customers?
Outside
Edge
Bottom
Inside
23
What is the correct way to clean and sanitize a prep table?
Sanitize, remove food from surface, clean, rinse, air-dry
Remove food from surface, rinse, clean, sanitize, air-dry
Remove food from surface, clean, rinse, sanitize, air-dry
Air-dry, remove food from surface, rinse, sanitize, clean
24
As part of handwashing, food handlers must scrub their hands and arms for at least:
20 seconds
10 seconds
5 seconds
3 seconds
25
What is the correct way to store mops in between uses?
On a hook
In a clean bucket
Propped in a corner
In a utility sink
26
What are the packaging criteria for accepting nonfood items?
Intact, clean and protected from contamination
Soiled but intact
Clean and no more than 2 tears or punctures
Soiled and no more than 2 tears or punctures
27
In a heat-sanitizing dishwasher, what is the required minimum temperature for the final rinse?
152*F (67*C)
180*F (82*C)
200*F (93*C)
192*F (89*C)
28
One way for managers to demonstrate knowledge of food safety is to:
monitor employee behaviors
take cooking temperatures
conduct self-inspections
become certified in food safety
29
What is the primary purpose of a food safety management system?
Maintain correct purchasing and receiving records for auditors
Lock-out and tag-out faulty equipment within the facility
Keep all areas of the facility clean and pest-free
Prevent foodborne illness by controlling risks and hazards
30
A consumer advisory should be provided for menu items that contain TCS food that:
is very spicy
is made with a non-big-eight-allergen
is raw or undercooked
contains gluten
31
Which item may be re-served to another customer?
A partially used cup of salsa
Uneaten bread from a bread basket
An uneaten pickle used as a plate garnish
Unopened condiment packets
32
At what internal temperature should cold TCS food be received?
55*F (13*C) or lower
51*F (10*C) or lower
41*F (5*C) or lower
45*F (7*C) or lower
33
To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength,
test the surface first to confirm that there are no pathogens.
use a test kit to check the sanitizer's concentration when mixing it.
heat it to the temperature recommended by the manufacturer.
rinse it from the surface and then apply it a second time.
34
What should food handlers do to prevent food allergens from being transferred to food?
Store cold food at 41*F (5*C) or lower
Cook food to the appropriate minimum internal temperature
Use clean and sanitized utensils when prepping the order
Label chemical containers correctly
35
Food must be cooled from 135*F (57*C) to _____ within two hours.
45*F (7*C)
80*F (27*C)
41*F (5*C)
70*F (21*C)
36
What is a foodborne-illness outbreak?
When the CDC receives info on two or more people with the same illness
When 2 or more people report the same illness from eating the same food
When 2 or more food handlers contaminate multiple food products
When an operation serves contaminated food to 2 or more people
37
What are the most common symptoms of an FBI?
D & V, fever, nausea, abd. cramps, tiredness
D & V, fever, nausea, abd. cramps, headache
D & V, fever, nausea, abd. cramps, dizziness
D & V, fever, nausea, abd. cramps, jaundice
38
After handling raw meat and before handling produce, what should food handlers do with their gloves?
Continue working with them
Wash hands and change them
Set them aside if working with meat again later
Clean and sanitize them
39
Who should apply pesticides in a restaurant or foodservice operation?
Line cook
Operational Director
Pest control operator
Owner/operator
40
Which is a TCS food?
Strawberries
Bread
Sprouts
Flour
41
Which surfaces must be both cleaned and sanitized?
Walls
Cutting boards
Storage shelves
Garbage containers
42
Where should garbage cans be cleaned?
Away from food and utensils
In cold-storage areas
In food-storage areas
Next to food prep areas
43
What step must managers take after creating a master cleaning schedule?
Time staff on how long they take to clean
Determine who should do each task
Determine what should be cleaned
Train staff to follow the program
44
The water provided to a handwashing sink must be:
Flouridated water only
Hot water only
Drinkable water only
Cold water only
45
Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a FBI?
Time-temperature abuse
Poor personal hygeine
Poor cleaning and sanitizing
Cross-contamination
46
Where should personal items, like a coat, be stored in the operation?
On a shelf below food
In a kitchen, away from moving equipment
On a shelf above food
In a designated area, away from food
47
Which food item may be handled with bare hands?
Boiled egg slices for salad
Parsley for garnish
Chopped carrots for stew
Sliced cheese for sandwhiches
48
You ask employee to rewash b/c the sanitizer wasn't mixed right. This is an example of which step in Active Mgr. Control
Re-evaluation
Identifying risks
Corrective action
Monitoring
49
Parasites are commonly linked with what type of food?
Seafood
Rice
Poultry
Canned food
50
Which is a RTE food?
Raw deboned chicken
Sea Salt
Unwashed green beans
Uncooked rice
51
A mgr. walks around the kitchen every hour to answer Q's and see if procedures are being followed. This is an example of
Management oversight
Re-evaluation
Corrective action
Identify risks
52
What do time-temperature indicators (TTI's) do?
Measure temperature through a probe with a sensor at the end
Show if food has been cross-contaminated during preparation
Show if food has been time-temperature abused during shipment
Measure the length of time that food should be cooked
53
How does most contamination of food happen?
Through the use of contaminated animal products
When contaminants are airborne
When people cause the contamination
Through contaminated water
54
Which feature is most important for a chemical storage area?
Good lighting
Nonskid floor mats
Single-use towels
Emergency shower system
55
What action should a mgr. take when a food handler reports having Diarrhea and being dx'd w/a FBI caused by Shigella?
Make sure the food handler is supplied with disposable gloves
Exclude the food handler from the operation
Make sure the food handler washes hands often
Keep the food handler away from duties that involve food
56
Using one set of cutting boards for raw poultry and another set for RTE food reduces the risk of:
Cross-contamination
Toxic-metal poisining
Time-temperature abuse
Physical contamination
57
You removed a 135ºF (57ºC) tray of lasagna from hot-holding for service at 11:00a.m. By what time must it be thrown out?
2:00 pm
4:00 pm
3:00 pm
12:00 pm
58
What is a manager's responsibility to actively control risk factors for FBI called?
Active managerial control
Hazard Analysis and Critical Control Point (HACCP)
Quality control and assurance
Food safety management
59
What is the required minimum internal cooking temperature for ground beef?
165*F (74*C)
145*F (63*C)
155*F (68*C)
135*F (57*C)
60
Food for off-site service should be labeled with reheating and service instructions and a(n):
Use-by date and time
List of ingredients
Inspection stamp
Date of preparation
61
What is one way that food should NEVER be thawed?
As part of the cooking process
In a microwave
At room temperature
In a cooler
62
What must a manager do with a recalled food item in the operation?
Store the recalled item separately from other food
Combine the item with non-recalled items during preparation
Sell all recalled items within 24 hours
Record the names of customers who purchased the item
63
What must food handlers do after touching their hair, face or body?
Change their aprons
Wash their hands
Rinse their gloves
Use a hand antiseptic
64
How should chemicals be stored to prevent chemical contamination?
Away from prep areas
On the floor between uses
With food supplies below prep tables
On the work surface of prep tables
65
Which is a common risk factor for FBI's?
Purchasing food from unsafe sources
Serving RTE food
Reheating leftover food
Using single-use, disposable gloves
66
Which probe should be used to check the temperature of a pork roast?
Penetration
Air
Surface
Immersion
67
What is TCS food?
Food requiring thermometer checks for security
Food requiring training commitment for standards
Food requiring time and temperature control for safety
Food requiring trustworthy conditions for service
68
A buser poured some cleaner from its original container into a smaller, working container. What else do they need to do
Note on the original container that some was placed in a working container
Read the Safety Data Sheet (SDS) for the cleaner
Use a new wiping cloth when first using the working container
Label the working container with its contents
69
A food item that is received with an expired use-by date should be:
Accepted but kept separate from other items
Accepted but labeled differently
Used immediately
Rejected
70
A food handler who has just bused the tables must do what before handling food?
Wipe hands on a cloth towel
Change apron
Wash hands
Put disposable gloves back on
71
When reheating turkey chili for hot-holding, what is the minimum temperature that the chili must reach?
135*F (57*C) for 15 seconds
165*F (74*C) for 15 seconds
145*F (63*C) for 15 seconds
155*F (68*C) for 15 seconds
72
The garbage was full, you placed it on a prep table and tied it securely before carrying out. What was done incorrect?
You waited until the garbage can was full
The bag was disposed of in a dumpster
You tied the bag shut
The bag was placed on the prep table
73
To work with food, a food handler with an infected hand wound must:
apply ointment and bandage the wound with an impermeable cover
cover the wound with an impermeable cover and limit contact with food
cover the wound with an impermeable cover and wear a single-use glove
wash hands and bandage the wound with an impermeable cover
74
What is the calibration nut on a bimetallic stemmed thermometer used for?
Measure temperatures through glass
Mark its sensing area
Keeping it accurate
Measure air temperature
75
RTE - TCS food must be date marked if it will stored for longer than:
24 hours
48 hours
12 hours
36 hours
76
What factor is most important when choosing an approved food supplier?
It has been inspected and complies with local, state and federal laws
It has documented manufacturing and packing practices
Its warehouse is close to the operation, reducing shipping time
It has a HACCP program or other food safety system
77
What must you do immediately after thawing food in a microwave?
Cook it
Freeze it
Hold it
Cool it
78
How should food handlers keep their fingernails?
Long and painted with nail polish
Short and painted with nail polish
Long and unpolished
Short and unpolished
79
The first step in cleaning and sanitizing items in a three-compartment sink is:
rinsing, scraping or soaking items
air-drying items
washing items in detergent
immersing items in sanitizer
80
A food-contact surface must be cleaned and sanitized:
every 6 hours
at the end of the food handler's shift
before working with a different food type of food
only if the food handler changes gloves
81
Why are preschool-age children at higher risk for FBI's?
They are more likely to spend time in a hospital
They are more likely to suffer allergic reactions
They have not built up strong immune systems
Their appetites have increased since birth
82
When checking the internal temperature of food, where should the thermometer be inserted?
In the thickest part of the food
On the top of the food
In the thinnest part of the food
On the bottom of the food
83
Which piece of jewelry is a food handler allowed to wear?
Medical bracelet
Diamond ring
Plain-band ring
Leather-band watch
84
Which item is stored correctly in the cooler?
Raw ground pork stored below raw poultry
Sliced pineapple stored below raw steaks
Macaroni salad stored above raw salmon
Raw poultry stored above raw pork roast
85
Which action could contaminate food at a self-service area?
Labeling all containers and handles
Allowing customers to reuse plates
Keeping hot TCS food at 135*F (57*C)
Taking food temperatures every hour
86
What is the maximum allowable internal temperature for cold-holding food?
45*F (7*C)
41*F (5*C)
55*F (13*C)
51*F (10*C)
87
What is one way to keep an operation pest-free?
Deny pests access to the operation
Keep outdoor garbage cans open
Clean up food spills at the end of each shift
Store food and supplies one inch off the floor in storage

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