Study

ServSafe

  •   0%
  •  0     0     0

      Back   Restart
  • an establishment should do all of the following to prevent contamination EXCEPT!!!!
    keep high-acid foods seperate from other types of food
    use food-storage grade containers 
    purchase food products from approved suppliers
    store food away from chemicals
  • A deli worker stops making sandwhiches to use the restroom. She must first...............
    take off her hat
    change her uniform
    take off her apron and properly store it
    wash her hands 
  • what causes preschool-age children to be at risk for foodborne illness
    they have hidden injuries
    their immune systems are not strong
    they have not recieved all of their immunizations 
    they only eat ready-to-eat foods
  • lasagna was removed from hot holding service at 11:00am what time must it be served or tossed?
    4:00 p.m.
    12:00 p.m.
    2:00 p.m.
    3:00 p.m.
  • Dairy products other than milk must be recieved at or below
    35F (2C)
    41F (5C)
    32F (0C)
    45F (7C)
  • Tuna salad is set out at 9,put out for a buffet at 11.What time must the tuna salad thrown out?
    3:00
    1:00
    6:00
    12:00
  • an example of a physical contaminant is
    bacteria
    pesticides
    mushrooms
    dirt
  • Which storage practice reduces the risk of cross contamination?
    carrots stored above ground beef
    ground beef stored above steak
    poultry stored above raw oysters
    fish stored above cheese
  • Which could be a factor of time temperature abuse?
    not cooked or reheated to the correct temperature
    Throwing a clock at a thermometer
    Not held or stored at required temperatures
    It is not cooled properly
  • Which piece of jewelry can be worn on a food handler's hand or arm?
    medical bracelet
    watch 
    plain band ring
    diamond ring
  • Which of the following is the most dangerous hazard?
    Chemical Hazard
    Physical Hazard
    Biological Hazard
    Emotional Hazard
  • which raw food is associated with enterohemorrhagic and shiga toxin producing E. coli
    whole prok
    ground beef
    fresh poultry
    live shellfish
  • A food handler thaws several frozen turkeys on a prep table. what is the danger that it poses?
    time temperature abuse
    Toxic-metal poisoning
    Cross-contamination
    Off flavors in food
  • what should be done with unwrapped utensils that appear to be unused after guests have left
    Wrap the utensils with a clean napkin
    leave the utensils for the next guest
    wipe off the utensils and reuse
    clean and sanitize the utensils
  • which is a physical contaminant?
    mold on cheese
    twist tie in a tossed salad
    salmonella typhi in poultry
    peanuts on a sundae
  • when should hand antiseptics be used?
    when gloves are not being used
    when soap is unavailabe
    after washing your hands
    before washing hands
  • a food handler has just finished storing a dry food delivery. which step was done correctly?
    stored food away from the wall
     stored food in an empty chemical container
    stored food underneath a stairwell
    stored food 4 inches off the floor
  • in a self-service area, bulk unpackaged food does not need a label if the product
    has been prepared at an unregulated processing plant
    has been prepared at a vendor's processing plant
    does not make a claim about health or nutrient content
    make a claim about health or nutrient content
  • what practice should be used to prevent seafood toxins from causing a foodborne illness?
    purchasing food from approved, reputable suppliers
    microwaving fish to be served raw for 15 seconds
    cooking food to correct internal temperature
    hand washing throughout the day 
  • Copper utensils and equipment can cause an illness when used to prepare acidic foods?
    false
    True
  • Define immune system.....
    not able to be infected by a system
    organ system
    defending your body against outside organisms
    the body's defense against infectious organisms & invaders
  • Which food handler is least likely to contaminate the food she will handle?
    a foodhandler who keeps her fingernails short
    A foodhandler who wears false fingernails
    a foodhandler who wears nail polish
    a foodhandler who keeps her fingernails long 
  • What is the minimum internal cooking temperature for chicken breast?
    155° for 15 seconds
    135° for 15 seconds
    165° for 15 seconds
    145° for 15 seconds
  • What thermometer is best suited to checking a dish-washing machine's final rinse temperature?
    maximum registering thermometer
    immersion probe
    time-temp indicator
    infrared thermometer
  • a cherry pit found in a fruit cocktail is an example of which type of hazard
    viral
    biological
    chemical
    physical
  • when ensuring food safety what should you do?
    all of the above
    control the temperature
    Practice good hygiene
    control the time
  • Ready-to-eat TCS food prepped in-house must be date marked if it's held for more than.....
    72 hours
    24 hours
    12 hours
    48 hours
  • at which minimum temperature should hot food be held on a self service buffet 
    180F
    165F
    135F
    155F
  • how should chemicals be stored?
    above food
    with kitchen-ware
    away from prep areas
    in food storage areas 
  • Which information is required on a material safety data sheet (MSDS)
    first aid information
    the vendors contact number
    photos of the chemical 
    the cost of the chemical
  • foodhandlers must wash their hands after smoking
    false
    true 
  • when can glass thermometers be used 
    when enclosed in a shatter proof casing
    when checking liquids
    when hanging in a cooler
    when candy is being made 
  • What does the CDC do?
    inspects meat
    regulates food across the state
    issue variances
    investigate diseases
  • which federal agency issues the model food code?
    U.S. department of agriculture
    food and drug administration
    occupational safety and health administration
    centers for disease control and prevention
  • True or False? While using a cutting board it's okay to flip your board and continue
    False
    True
  • An incident in which two or more persons experience a similar illness
    fooodorne-illness ontbreak
    Foodborne-illness
    Fodborne-illnedd
    Foodborne-illness outbreak
  • Cross contamination is when you are transferring an item of food from one surface to another?
    False
    True
  • what information must be included on the label of food packaged on-site for retail sale
    list of ingredients
    storage guidelines 
    serving size
    pack date
  • how many hours can cold food be held without refrigeration before it must be sold,tossed served
    8 hours
    4 hours
    6 hours
    2 hours
  • a foodhandler comes to work with diarrhea what should the manager tell the foodhandler to do?
    do not work with food 
    only bus tables
    go home
    clean the restroom after  each use
  • what temperatures do infrared thermometers measure?
    air
    oven
    internal food
    surface
  • During which phase in an operation does food safety control begin
    purchasing
    storage
    preparation
    cooking
  • After which activity must food handlers wash their hands?
    applying hand antiseptic
    putting on gloves
    serving customers
    clearing tables
  • Establishments must only use hand sanitizers that 
    have been approved by the FDA
    can be applied before handwashing
    can be dispensed in a liquid
    dry quickly
  • Your hands should be washed after which of the following activities?
    eating
    Touching your hair
    all of the above
    using a handkerchief
  • what should a server do after clearing a table
    apply hand antiseptic
    rinse hands in warm water
    put disposable gloves on
    wash hands
  • when should a foodhandler with a sore throat and fever be excluded in an operation
    The customers served are primarily a high risk population
    when the foodhandlers fever is over 100F
    before the regulatory authority is notified
    after the foodhandler has a sore throat for more than 5 days
  • Which item is a potential physical contaminant
    jewelry
    sanitizer
    sweat
    hand sanitizer
  • the first step to cooling a deep pan of rice is to 
    place the pan of rice into a walk-in freezer
    put the rice into shallow pans
    let the pan sit on the counter for an hour to cool 
    cover the rice tightly with foil
  • What temperature must cooked vegetables reach to be safely hot-held for service?
    155° F
    145° F
    165° F
    135° F
  • a preschool cafeteria manager protects young children's health by serving?
    pasteurized eggs
    sliced cantaloupe 
    raw milk
    fresh orange juice
  • What does T.C.S stand for?
    Turkey Cuts standing
    Time consuming foods
    Time (& temperature) controlled foods
    Tata consultancy services
  • Gloves should be changed at least every 4 hours of continual use
    true
    false
  • cleaning products may be stored with packages of food
    false
    true
  • Fish that have been cooked properly will be safe to eat?
    False
    True 
  • what symptom can indicate a customeris having an allergic reaction?
    coughing blood
    Wheezing or shortness of breath
    left arm pain
    appetite loss
  • Which item is classified as a physical hazard when found in food
    shell fragment
    insect spray
    mold
    bleach
  • what must food handlers do when handling ready to eat food?
    use bare hands
    wear single-use-gloves
    wear an apron
    sanitize their hands
  • Amber has a small cut.What should her manager do?
    cover the cut with a clean bandage
    send amber home
    cover the cut with a clean bandage, glove or finger cot
    cover her hand with a glove or finger cot
  • food prep utensils must be cleaned and sanitized at least every how many hours?
    4
    6
    5
    3
  • once recieved, fresh poultry should be
    labeled with the correct handling procedures
    free of all pathogens
    packed tightly in cardboard boxes
    stored at an internal temperature of 41F (5C) or lower
  • which organization includes inspecting food as one of its primary responsibilities?
    U.S public health service
    U.S department of agriculture
    occupational safety and health administration
    centers for disease control
  • how can a food handler reduce bacteria found on poultry
    washing poultry prior to cooking
    thawing poultry under running water
    recieving only frozen poultry
    cooking the poultry to the proper internal temperature
  • Which of the following is not a common food allergen?
    beef
    peanuts
    eggs
    dairy products
  • what strategy can prevent cross-contamination?
    buy food that does not require prepping 
    prep food on both sides of a cutting board 
    avoid time temperature abuse
    prep raw food and ready to eat food at the same time
  • During handwashing foodhandlers must vigorously scrub their hands and arms for 2 minutes
    true 
    false
  • When should you leave the workplace
    When you have a fever
    A mild headache
    When you feel faint
  • When should food handlers who wear gloves wash their hands?
    before putting on the gloves
    after putting on the gloves
    before taking off the gloves
    after applying a hand antiseptic
  • /What is a cross connection
    Backflow of clean water into dirty water
    water transport vehicle
    approved public water main
    physical link between safe water and dirty water
  • cold tcs foods must be recieved  at an internal temperature of no higher than
    35°F(2°C)
    45°F(7°C)
    41°F(7°C)
    32°F (0°C)
  • where should a foodhandler was his or her hands after prepping food?
    3 compartment sink
    utility sink
    food prep sink
    designed sink for handwashing
  • illness from spoilage of contaminated food,bacteria,viruses, or parasites & chemical toxins
    Foodborne illness
    immune system
    Foodborne-illness outbreak
    Contamination
  • 3 steps to preventing deliberate contamination of food are?
    Knowing the right people, shopping smart, fda
    Keeping a close eye, no terrorists, take it close
    Safe sources, approved sources, train staff
  • Parasites are associated with which food
    produce
    baked goods
    poultry
    seafood
  • What should a foodhandler do to make gloves easier to put on?
    Sprinkle flour in gloves
    Select the correct sized gloves
    Roll the gloves
    Blow into gloves
  • What rule for serving bread should food handlers practice?
    clean and sanitize bread baskets between each customer
    Do not re-serve uneaten bread
    Recycle unused, uncovered butter for use in other food items
    Reheat uneaten bread before serving to other customers
  • Which of the following statements is true about fish containing ciguatera or scromboid toxins
    cooking will not destroy the toxins
    cooking will destroy these toxins
    you can see and smell these toxins
    freezing will destroy the toxins
  • what is the purpose of a hand antiseptic?
    lower the number of pathogens on the skin
    increase the use of sanitizing solutions
    eliminate the need for hand washing
    eliminate the need for the use of gloves
  • which of the following personal hygiene behaviors can contaminate food?
    Touching hair
    Touching a pimple 
    nose picking
    all of the above
  • which step is a critical point for ground beef
    recieving
    serving
    cooking 
    purchasing
  • what symptom requires a food handler to be excluded from the operation?
    stomach cramps
    ciughing
    jaundice
    sore throat
  • the primary goal of active managerial control is to reduce the risk of what?
    legal disputes
    foodborne illness
    bad publicity
    pest infestation
  • Which is the correct definition of a biological hazard?
    Bacteria, viruses, parasite, fungi, mushroom & seafood toxin
    foreign objects found in the food
    Pesticides  and food additives found in food
  • RTE stands for ready to eat foods
    True
    False
  • when thawing meat it must be kept cold in order to 
    prevent the growth of fungi
    minimize the growth of bacteria
    maintain the color of the meat
    preserve the taste of the meat
  • Managers must report employee illnesses resulting from this pathogen.
    clostridium perfringens
    vibrio vulnificus
    Shigella  spp.
  • A food handler with long hair should 
    wear a hair clip
    put it in a ponytail
    secure it with hair spray
    cover it up with a restraint
  • How far above the floor should food be stored?
    at least 2"
    at least 1 1/2"
    at least 6"
    at least 4"
  • Which of the foods are considered unsafe? (more than one answer)
    Sprout seeds
    Lamb
    Untreated Garlic
    Cooked rice
  • When should you flip your cutting board?
    after you're done cutting
    always
    never
  • Who would be at high risk of a food borne illness outbreak?
    An athlete
    The elderly
    someone who is already sick
    Chef Bruce
  • If you purchase food from an unsafe or sketchy source then what could you be at risk for?
    Getting into a fight
    Rotten produce
    Loss of money
    transporting of a foodborne illness
  • which of the following should be implemented at establishments
    no eating in food prep areas
    all of the choices
    no smoking while preparing or serving food
    no chewing gum or tobacco while serving food
  • which food item has been associated with salmonella Typhi?
    under cooked ground beef  
    beverages
    shellfish from contaminated water
    produce
  • Who is required to wear a hair restraint while working?
    dishwashers
    hosts
    cashiers
    greeters
  • which piece of jewelery may a food handler wear at work
    nose ring
    watch 
    plain ring
    medical alert bracelet
  • which is one way to prevent flies from entering the operation
    apply residual spray
    install pest strips
    apply repellants
    install air curtains
  • A nursing home has a yearly barbecue for its residents. Which food item should not be served
    raw carrots 
    potato salad
    Deviled eggs
    rare hamburgers
  • single use gloves are not required when
    washing produce
    handling cooked food
    prepping ready to eat foods
    the food handler has a latex sensitivity
  • what condition promotes the growth of bacteria? 
    food with a pH that is highly alkaline 
    high acidity 
    food held between 70F and 125F (21C and 52C)  
    low levels of moisture 
  • When can raw, unpackaged meat be offered for self-service?
    when meat is of high quality
    when meat is frozen
    at mongolian barbeques
    at organic food stands
  • what does the L stand for in the FDA's ALERT tool
    limit
    leave
    listen
    look
  • a foodhandler with salmonellosis cannot continue to work at an establishment until recovered
    True
    False
  • Chef Bruce is holding his rear end & mouth while running, which of the following should be done
    snapchat it
    call chef carter and tell him of the incident
    follow him
    sit there
  • A food handler can cool a stockpot of clam chowder by placing it into a.....
    cold-holding unit
    Sink of ice water
    Cooler
    Freezer
  • Food handlers with vomiting or diarrhea should be excluded from the operation until they are
    symptom fre for at least 24 hours
    approved after signing a statement to report the illness
    approved to return to work by the regulatory authority
    symptom free for at least 3 days
  • By leaving the bathroom and not washing my hands, am I practicing good hygiene?
    No
    It depends on if you use handsanitizer
    Yes
    Maybe
  • What should staff do when receiving a delivery of food and supplies?
    inspect the non food items first
    store immediately and inspect later
    visually inspect all food items
    stack neatly and return within 12 hours
  • A person who is allergic to food may experience tightening of the throat
    True
    false 
  • When cooking raw foods in the microwave food must be
    stirred midway through the cooking process
    cooked in a disposable container
    kept uncovered during the cooking process
    cooked for a minimum of 3 minutes
  • what should the food handlers do after leaving and returning to the prep area
    put on gloves
    remove their apron
    apply hand antiseptic
    wash hands
  • What should be done with a package of flour that is received with signs of dampness on the bag?
    Accept it and place it in dry storage
    reject the flower and return it to the supplier
    dry the bag and tape it up
    store in 41° or below
  • how should an item that has been recalled by its manufacturer be stores in an operation?
    in vacuum-packed bags
    seperately from food that will be served
    together with food that will be served
    in self-draining containers
  • When should a foodhandler diagnosed with jaundice return to work?
    seven days after the last symptom is observed 
    after 1 week
    when approved by the regulatory authority
    when his or her skin returns to a natural color
  • A foodhandler who has been diagnosed with Shigellosis should be?
    told to stay home
    assigned to a nonfoodhandling position until recovery
    told to wash his hands every 15min
    told to wear gloves while working  with food 
  • Anaphylaxis
    extreme vomiting
    when your throat closes
    A severe life threatening allergic reaction
    Death
  • Although attacks may occur anywhere in the food chain where are they usually focused
    purchasing of the food items
    recieving the food items
    cooking
    On the food item, process or business
  • What is the internal temperature hot food must be held at to prevent pathogens from growing?
    145°F
    41°F
    135°F
    153°F
  • parasites are commonly associated with what food?
    wild game 
    mushrooms
    dairy produce 
    whole wheat
  • minimum internal cooking temperature of stuffing made with tcs ingredients is
    158F (70C)
    160F (71C)
    145F (63C)
    165F (74C)
  • a food handler serving a glass of water to a customer should avoid holding the glass by the...
    stem
    middle 
    bottom
    rim
  • which of these food processes does not require a variance from a regulatory authority?
    pasteurizing juice on site
     buying bean sprouts from a reputable supplier
    curing food
    smoking food as a method to preserve it
  • Protective shields and shatter resistant lightbulbs prevent against which type of contamination
    physical
    biological
    chemical
    cross
  • which of the following items can contaminate food?
    earrings
    a watch
    All of the above
    rings 
  • what type of eggs should be used when preparing raw or under cooked dishes for high risk pop.
    shelled
    pooled
    pasteurized 
    hard boiled
  • what is the minimum internal cooking temperature for a veal chop?
    135°F (57°C)
    145°F (63°C)
    155°F (68°C)
    165°F(74°C)
  • after you have washed your hands which of the following items should be used to dry them?
    a wiping cloth
    your apron
    single use paper towels
    a common cloth
  • what practice is useful for preventing norovirus from causing food-borne illness?  
    cooling food rapidly
    excluding staff with vomitting from the operation
    encouraging staff to get flu shots
    cooking food to minimum internal temperature 
  • Storing sanitizers away from food is one way to help prevent which type of contamination?
    environmental
    cross 
    chemical
    physical
  • what must food handlers do to food immediately after thawing it.
    Cool it
    Cook it
    Hold it
    Freeze it
  • a manager notices dust on the cieling in the prep area. the source could be?.
    air vents that have not been cleaned 
    improper sanitizer concentration
    failure to routinely vacuum the dining room carpet
    a problem with the dishwasher
  • Unwanted pollution of something by another substance.
    invasion
    contamination
    infection
    pollution
  • What practice can help prevent allergic reactions?
    Cooking different food types in the same oil
    using parchment paper when baking cookies
    Telling customers how an item is prepared 
    providing home delivery services
  • which is an example of a physical contamination? 
    bones in fish 
    touching dirty food-contact surfaces
    sneezing on food 
    cooking tomato sauce in a copper pan 
  • Establishments should only use hand sanitizers that have been approved by the FDA
    False
    True 
  • The appropriate concentration for an iodine sanitizer is?
    100-150ppm
    26-50ppm
    51-99ppm
    12.5-25ppm
  • what information must be posted on a dishwasher
    correct settings
    recommended sanitizing amounts
    schedule for cleaning
    manufacturer phone number
  • What can occur if prep tables are not cleaned and sanitized between uses
    off flavors in food 
    Time-temperature abuse
    Cross contamination
    Toxic-metal poisoning 
  • What is the correct temperature for receiving cold TCS food?
    50 or lower 
    41 or lower
    60 or lower
    45 or lower
    • Your experience on this site will be improved by allowing cookies.