Serve Safe exam

When washing hands, what is the minimum time you should scrub with soap?

10 seconds

What is the correct temperature for receiving cold TCS food?

41∘F (5∘C) or lower

How long can ready-to-eat TCS food that was prepped in-house be stored if it is held at 41∘F (5∘C) or lower?

7 days

What is the maximum water temperature allowed when thawing food under running water?

70∘F (21∘C)

An operation has a self-service salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar?

8

Who is most at risk of contaminating food?

A food handler whose young daughter has diarrhea

Due to an operation's space limits, ready-to-eat and uncooked food must be stored in the same cooler. How should food be stored, in top-to-bottom order?

According to minimum internal cooking temperatures, with ready-to-eat food on the top shelf and poultry on the bottom.

At what temperatures do most foodborne pathogens grow most quickly?

Between 70∘F and 125∘F (21∘C and 52∘C)

While getting ready to check the temperature of a roast chicken, a chef dropped a bimetallic stemmed thermometer onto a prep table. What should the chef do next?

Calibrate the thermometer

Which may be handled with bare hands?

Chopped tomatoes for soup

After which activity must food handlers wash their hands?

Clearing tables

What is the most important way to prevent a foodborne illness caused by bacteria?

Control time and temperature

Select the way the food becomes unsafe: After prepping raw chicken on a cutting board, a food handler wipes the cutting board with a towel and then uses the same cutting board to slice tomatoes for a salad.

Cross-contamination

What is the problem with storing raw ground turkey above raw ground pork?

Cross-contamination

What must be included on the label of TCS food that was prepped in-house?

Date that the food should be thrown out.

What are the most common symptoms of a foodborne illness?

Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice

If pesticided are stored in the operation, where should they be kept?

In a secure location, away from food and equipment

When must you discard tuna salad that was prepped on July 19?

July 25

Who should apply pesticides?

Pest control operator

Which item can be received at 45∘F (7∘C)?

Shell eggs

Which pathogen can be controlled by washing hands and controlling flies inside and outside the operation?

Shigella spp.

Which food contains a common allergen?

Smoked salmon wrapped in a lettuce leaf

What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials.

Smooth and durable

What is an acceptable sanitizing method and contact time for a food-contact surface?

Soak the item in a chlorine solution for 7 seconds

A food handler prepares and delivers meals to elderly people. What symptoms require this food handler to stay home from work?

Sore throat with fever

Which agency enforces food safety in a restaurant?

State or local regulatory authority

A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the potential problem with this situation?

Time-temperature abuse

What device can be used to record time-temperature abuse during the delivery of food?

Time-temperature indicator

What is the purpose of a food safety management system?

To identify and control possible hazards throughout the flow of food

Which part of the plate should a food handler avoid touching when serving guests?

Top

Food handlers who don't wash their hands correctly can cause a foodborne illness.

True

Some thermometers cannot be calibrated.

True

The purpose of a food safety management system is to prevent foodborne illness.

True

Wearing a dirty uniform or apron can contaminate food.

True

You should not have painted fingernails when prepping food.

True

You should wash your hands after taking a break to smoke.

True

How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?

Up to the dimple in the thermometer stem

Reviewing temperature logs and other logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle?

Verification

In what type of places are cockroaches typically found?

Warm, moist, and dark

Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines?

Water pressure

When should staff receive food safety training?

When hired, and then periodically after that

How should flatware and utensils that have been cleaned and sanitized be stored?

With handles facing up

When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step?

60 minutes

What does an operation that wants to smoke food as a method of preservations need to have before processing food this way?

A variance from the regulatory authority

When should hand antiseptics be used?

After washing hands

What is the most reliable method for preventing backflow?

Air gap

Wheezing and shortness of breath are symptoms of what?

An allergic reaction

What is the first task in training a large group of servers to prevent contamination of food?

Assess the training needs of the servers on this topic

How far above the floor should food be stored?

At least 6 inches (15 centimeters)

How often must you check the temperature of food that is being held with temperature control?

At least every 4 hours

What item must guests take each time they return to a self-service area for more food?

Clean plate

The temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle?

Corrective action

Select the way the food became unsafe: A food handler wearing gloves places a chicken breast on the grill and then places lettuce and tomato on a bun

Cross-contamination

A foodborne-illness outbreak is when two or more people get sick after eating at the same restaurant.

False

Adults are more likely than preschool-aged children to get sick from contaminated food.

False

Use hand antiseptic before washing hands.

False

Which food contains a common allergen?

Mushrooms seasoned with soy sauce and brown sugar

What organization creates national standards for foodservice equipment?

NSF

A guest called an operation and told the manager about getting sick after eating there. The guest complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness?

Norovirus

What probe should be used to check the temperature of a chicken breast?

Penetration probe

What is the most important way to prevent foodborne illnesses caused by viruses?

Practice good personal hygiene

Which area of the operation is usually required to be the brightest?

Preparation

What is an important measure for preventing foodborne illness?

Preventing cross-contamination

Shiga toxin-producing E. coli is commonly linked with what type of food?

Raw ground beef

A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot-holding unit. The temperature was 120∘F (49∘C), which did not meet the operation's critical limit of 135∘F (57∘C). The chef recorded the temperature in the log and reheated the soup to 165∘F (74∘C) for 15 seconds within 2 hours. Which was the corrective action?

Reheating the soup

A deli served cold sandwiches in a self-service display. Which step in the flow of food would be a critical control point?

Storage

A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chemical contamination, what should be done differently?

Store sanitizer bottle away from the prep area.

What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?

Test the solution with a sanitizer kit

A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?

The cook did not wash hands and put on new gloves before slicing the hamburger buns

A person arrives at a restaurant claiming to be a health inspector. What should the manager ask for?

The inspector's identification

Why are preschool-aged children at a higher risk for foodborne illnesses?

They have not built up strong immune systems

Aside from temperature, which other FAT TOM condition will a foodservice operation be most able to control?

Time

A pan of lasagna at 165∘F (74∘C) was packed in a heated cabinet for off-site delivery. What is the minimum information that should be on the pan label?

Use-by date and time and reheating and service instructions

All pathogens need oxygen to grow.

false

Cleaning reduces the number of pathogens on a surface to safe levels.

false

The manager's responsibility for staff food safety training is to

make sure that staff have the knowledge and skills to keep food safe

To deny pests food and shelter in outside dining areas and around your operation, it is important to

mow the grass

New staff must be trained in the critical areas of personal hygiene, cleaning and sanitizing, controlling time and temperature, and

preventing cross-contamination

Which food should not be offered on a children's menu?

rare hamburger

Which is a TCS food?

sprouts

Active managerial control focuses on managing the risk factors for foodborne illness.

true

Signage posted at a handwashing station must include a reminder to staff to

wash hands before returning to work

After pesticides have been applied, food-contact surfaces should be

washed, rinsed, and sanitized

At what minimum temperature should hot TCS food be held?

135∘F (57∘C)

An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served, or thrown out?

4

At what air temperature can you store shell eggs?

45∘F (7∘C) or lower

Where in a cooler should dairy products be stored?

Away from the door, in the coldest part of the cooler

George is getting ready to wash dishes in a three-compartment sink. What should be his first task?

Clean and sanitize the sinks and drainboards.

What is the first step in developing a HACCP plan?

Conduct a hazard analysis

A broken water main has caused the water in an operation to appear brown. What should the manager do?

Contact the local regulatory authority before use

What must food handlers do to food immediately after thawing it in the microwave oven?

Cook it

Coolers are designed to cool hot food quickly.

False

Fish cooked in a microwave must be cooked to a minimum internal temperature of 145∘F (63∘C).

False

Hold hot TCS food at an internal temperature of 120∘F (49∘C) or higher.

False

Rinsing a cutting board will prevent cross-contamination with the next food item placed on it.

False

Surfaces must be sanitized before they are cleaned

False

The EPA creates national standards for foodservice equipment that comes in contact with food.

False

The first step in cooling TCS food is to cool it from 135∘F to 70∘F (57∘C to 21∘C) within 3 hours.

False

The most important way to prevent foodborne illnesses caused by viruses is to control time and temperature.

False

Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel.

False

When mounted on legs, stationary equipment must be at least two inches (five centimeters) off the floor.

False

What is TCS food?

Food requiring time and temperature control for safety

Which feature is most important for a chemical storage area?

Good lighting

In which training method does a trainer ask a series of questions to draw on the knowledge and experience of the learners?

Guided discussion

Select all actions that can contaminate food.

Handling money Touching your hair, face, or body Sneezing coughing, or using a tissue

Which thermometer is limited to measuring surface temperatures?

Infrared thermometer

What is the best method of checking the temperature of a delivery of fresh fish?

Insert a thermometer probe into the thickest part of the fish

What is required when receiving fish that will be served raw or partially cooked?

It must be correctly frozen before you receive it.

A food handler has finished trimming raw chicken on a cutting board and needs the cutting board to prep vegetables. What must be done to the cutting board?

It must be washed, rinsed, and sanitized

What is the most important factor in choosing a food supplier?

Its has been inspected and complies with local, state, and federal laws

In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler?

Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts

Who is responsible for keeping food safe in an operation?

Manager/operator

What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine?

Maximum registering thermometer

The temperature of a roast is check to see if it as met its critical limit of 145∘F (63∘C) for 4 minutes. This is an example of which HACCP principle?

Monitoring

How should cartons of coleslaw be checked for the correct receiving temperature?

Open a carton and insert a thermometer stem into the food.

Pesticides should be disposed of by

PCO (pest control operator)

How should temperature of vacuum-packed meat be checked during receiving?

Place the thermometer stem or probe between two packages of product.

Which piece of jewelry can be worn on a food handler's hand or arm?

Plain band ring

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

Remove food from the surface, wash, rinse, sanitize, and air-dry

What should be done with an item that has been recalled?

Remove the item from inventory, put it in a secure location, and label it to keep it from being used or discarded.

When a utensil is stored in water between uses, what are the requirements?

Running water at 135∘F (57∘C) or higher, or a container of water at 135∘F (57∘C) or higher

What type of smell may be a sign that cockroaches are present?

Strong, oily

What should food handlers do after prepping food and before using the restroom?

Take off their aprons

Which is a requirement for key drop deliveries?

The items are placed in the correct storage location.

An operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem?

The ventilation system is not working correctly.

A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food?

Time-temperature abuse

What causes large ice crystals to form on frozen food and its packaging?

Time-temperature abuse

Why must prep tables be cleaned and sanitized between uses?

To prevent cross-contamination

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

Use cleaned and sanitized utensils when prepping the order

When is it acceptable to eat in an operation?

When sitting in a break area

What is a foodborne illness outbreak?

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

The three basic rules of an integrated pest management program are: work with a PCO; deny pests access; and

deny pests food, water, and a nesting or hiding place

Salmonella Typhi is commonly linked with ground beef.

false

All new staff should receive training on

general food safety

A thermometer used to measure the temperature of food must be accurate to what temperature?

±2∘F or ±1∘C

An air-temperature measuring device used to measure the temperature in a cooler must be how accurate?

±3∘F or ±1.5∘C

A backup of raw sewage and significant lack of refrigeration can result in

closure of the operation by the regulatory authority.