Serv safe practice exam
what are minimum foot candles allowed for a walk-in refrigerator?
10 foot candles(108 LUX)
In the three sink manual warewashing process, the detergent wash water must be ____ or higher
110°F
there are two temperature ranges inside the temperature danger zone. In one of these ranges is where bacteria grow the fastest and is why food that is cooling is only allow allowed to be in this part of the Zone for 2 hours. This temperature range is:
135-70°F
what is the minimum internal temperature for transporting hot TCS food and hot holding TCS food items?
135°F
the minimum internal temperature and time allowed for cooking a roast beef is:
145°F
products stuffed with either raw chicken or beef must be cooked to an internal temperature of:
165°F
what is the minimum internal temperature of a pork roast or tuna casserole cooked in a microwave
165°F
Warewashing machines that use hot water to sanitize must be a minimum hot water temp of :
180°F
The entire hand washing process should take at least:
20 seconds
refrigerator temperatures should be:
38-41°F
At an off site catered event, the food service manager has been hot holding a beef stir fry at 135°F, when suddenly she loses her heat source. Guests are in line waiting to be served. How long can she safely continue to serve food?
4 hours
the internal receiving temperature of fresh raw beef must be:
41°F
Food and supplies in a dry storage storage areas should be stored 6 inches off the floor, away from the walls, and kept at a temperature from :
50-70°F
how long can cold held food be served without temperature control?
6 hours
floor mounted equipment should be___ inches from ground
6 inches
how many days can prepared food that has been kept at 41°F or below be held before it must be thrown out?
7 days
in a hazard analysis critical control Point (HACCP) plan, CCP's are identified in:
A flow chart
The five risk factors identified by the CDC: purchasing food from unsafe sources, failing, to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, and practicing poor personal hygiene, are the foundations of the system known as :
Active managerial control
live shellfish must be received and kept at what minimum temperatures?
Air 45°F, internal 50°F
back siphoning occurs when the potable water pressure is lower than the waste water pressure and the waste water backs into the potable water, creating a cross connection. A good method of preventing this from happening is:
Air gaps
What is the best type of temperature measuring device for use in a refrigerator
Air probe
the term "cross contact" in food safety refers to
Allergen prevention
what is NOT one of the four acceptable TCS food thawing methods
At room temperature
E-coli is a:
Bacteria that produces Shiga toxins
The temperature of vegetable soup is checked during holding. The soup has not met the critical limit and is thrown out according to house policy. Throwing out the soup is an example of which HACCP principle?
Corrective action
When a problem arises, a plan that focuses on preparation, response and recovery is known as :
Crisis management program
What is the second principle or step of a HACCP plan?
Determining critical control points
which of the following is not one of the five most common hazards according to the Center for Disease Control(CDC)?
Food recalls
which of the following illnesses DO NOT have to be reported to the local Health Department?
Giardiasis
GMP stands for:
Good Manufacturing Practices
which of the following IS NOT a method for removing oxygen from packaged food?
HMR
A hand washing sink must :
Have a minimum 100°F warm water
a food service worker must not have direct contact with food if they:
Have a wound that is draining
What is the purpose of active managerial control
Identify and control possible hazards throughout the flow of food
the first step in planning a food safety training program is:
Identify the topics for the training
food defense systems are needed to protect from:
Intentional contamination
What is the most important factor in choosing a good reputable food supplier?
It has been inspected and complies with local, state, and federal laws
A food handler has finished trimming raw chicken on a cutting board and needs the board to prep veggies. What must be done to the cutting board
It must be washed, rinsed, and sanitized
In top to bottom order how should a fresh pork roast, fresh salmon, a container of lettuce, and fresh turkey breasts be stored in the cooler
Lettuce, fresh salmon, fresh pork roast, fresh turkey breasts
Principle four of developing a HACCP plan is one way of checking if the HACCP system is working and is called :
Monitoring procedures
Which of the following is fungi?
Mushrooms
an organization that certifies commercial food service equipment is:
NSF
which of these disease-causing bacteria may be found in Shell eggs?
Non-typhoidal Salmonella
which pathogen would require a food handler to be excluded from work?
Non-typhoidal Salmonella
Which of the following is NOT considered as one of the "highly susceptible populations"
Pregnant women
hepatitis A virus would most likely be found in what food:
Raw oysters
A chef sanitized a thermometer probe and then checked the temperature of beef Stew being held in a hot holding unit. The temperature was 120°F, which did not meet the operation's critical limit of 135°F. The chef recorded the temperature of the Stew in the log and reheated the Stew to 165°F for 15 seconds. Which was the corrective action.
Reheating the Stew
Manufactures provided SDS with all pesticides and chemicals. SDS stands for :
Safety data sheets
OSHA requires suppliers and manufacturers to provide:
Safety data sheets
Which is the following is NOT a cleaning product :
Sanitizer
A food handler prepares and delivers meals to elderly individuals receiving services at home. What symptoms require this food handler to stay home from work?
Sore throat and fever
What pathogen is most commonly found on the skin of healthy people?
Staphylococcus aureus
which of the following describe diarrhea, vomiting, fever and jaundice, and are required to be reported to the local health authority?
Symptoms
If a critical limit in a HACCP system is not met, what must immediately be done?
Take corrective action
if the water supply to an establishment is shut off and there's no alternate potable water source:
The Establishment needs to close until the water supplies is restored
A food handler pulled a hotel pan of egg salad from the cooler and used it to prepare four egg salad sandwiches. What is the problem with this situation?
Time-temperature abuse
Frozen vegetables are rejected for having large ice crystals on the food and packaging. What is the problem that caused this?
Time-temperature abuse
Color codes boards are used :
To prevent cross contamination
Eggs are inspected by which federal agency
U. S. Department of Agriculture (USDA)
on her morning shift, a food handler puts on clean disposable gloves, and begins to move defrosted hamburger patties from the refrigerator to the preparation area, as directed by the cook. Then, she is asked to slice raw Tomatoes. When she's done, she slices raw onions. And this sequence of tasks, when should the food handler change gloves?
after moving the hamburger patties to their preparation area
A. L. E. R. T IS :
and FDA Food defense system
disposable food service gloves must:
be changed when changing tasks
which of the following is a safe food handling practice?
clean and sanitize food-contact surfaces in constant used at least every 4 hours
a woman runs out of the bathroom in a fast food restaurant, and frantically tells the manager that the toilet has backed up and is overflowing into the service area. What should the manager do?
close the restaurant and Report the incident to the local Health Department
clean plates are required for each trip to Buffet because:
contamination can be prevented
a cook wiping her hands on her apron and then handling a knife is an example of:
cross-contamination
a father takes his four-year-old daughter and her friend to the local hamburger Diner after swim lessons. The friend wants a hot dog, and his daughter wants a hamburger. Because the father likes his hamburgers rare, he orders a rare hamburger for himself and his daughter. What should the server do?
explain it the restaurant cannot server hamburgers to young children
A food handler was assigned to clean a coffee maker that was too difficult to move. The coffee maker was unplugged, then the removable parts were taken off and cleaned and sanitized in a three compartment sink. Coffee grinds on the coffee maker were removed. After the coffee machine was wiped down with the detergent and water, it was sanitized and allowed to air-dry. Then the food handler put the machine back together. What mistake did the food handler make?
failed to rinse machine after wiping it down with detergent and water
Frozen Foods must be ______ when delivered
hard frozen
to protect from back flow, ice containers must :
have good drainage and an air gap
the chef prepared a large quantity of homemade beef stew and divided it up into two shallow pans for cooling. He placed the pans in the refrigerator, and stirred them frequently. However, he was unsuccessful in cooling the stew from 135 to 70 degrees within 2 hours. What must a chef do to safely cool Stew?
he must reheat the Stew to 165° F for at least 15 seconds, and then begin the cooling process again
a correct method for collaborating a stem type thermometer is:
in water and ice, and calibrate it to 32° F
the chef has just removed a chicken and noodle casserole from the oven. He reaches for his bimetallic stemmed thermometer to check the temperature. Where should the chef insert the thermometer to get an accurate reading?
into the center, or thickest part of the casserole
if a customer vomits in a food preparation area, what should be done?
isolate the area until it is properly cleaned and sanitized
the best way to protect from pest infestations is to:
keep poisons available in a locked cabinet
when leaving the food preparation area, food handler should:
leave their apron
which of the following are three foods on the list of the eight most common food allergens?
milk, wheat, soy beans
the chef has just finished preparing raw chicken breast in a citrus marinade. She will store them in the refrigerator for the next shift to cook and serve at dinner. In order to prevent possible cross-contamination, where should the chef place the tray of chicken breasts in the refrigerator?
on the bottom shelf next to the ground turkey
PCO stands for:
pest control operator
Foodborne intoxication is caused by eating foods that contain:
poisons
which of the following does NOT require a variance and maybe a HACCP plan:
purchasing produce
which of these three most common chemical sanitizers is NOT true:
quats are minimum water temperature of 68°F for 7 Seconds of contact
all of these are TCS Foods except for:
raw unwashed asparagus
a food handler is infected with shiga toxin producing E.coli. What is one of the things the person in charge needs to do?
report the illness to the local Health Department
if a food worker is ill, you must always decide to either:
restrict them from handling food or exclude them from the operation
which of the following bacteria might be most commonly found in a food workers open wound?
staphylococcus aureus
when setting a table, the correct way to handle a fork is by:
the stem
An operation received violation in the outside area of the facility. The manager reviewed the area and saw that the dumpster was placed on gravel. The lids were closed, and the drain plug was in place to prevent the dumpster from draining. What is the problem?
the surface underneath the dumpster should have been paved with concrete or asphalt
the major reason to not wear jewelry, hair pins or false nails during food preparation is:
they can become a physical contaminant
if the concentration of sanitizing Solutions is too strong:
they can corrode metal
coving is:
where floors and walls meet