ServSafe 2013 Chapters 01-08 Review
What is the proper temperature of a freezer unit?
0°F (-18°F) or below
To what internal temperature should you cook a pork chop for at least 15 seconds?
145°F (63°C)
To what internal temperature should you cook fish for at least 15 seconds?
145°F (63°C)
To what temperature should eggs for immediate service be cooked?
145ºF (63ºC) for fifteen seconds
Pork roasts should be cooked to
145ºF (63ºC) for four minutes.
To what internal temperature should you cook hamburgers for at least 15 seconds?
155°F (68°C)
To what internal temperature should you cook a roasting chicken for at least 15 seconds?
165°F (74°C)
To what internal temperature should you reheat potentially hazardous food for 15 seconds within 2 hours?
165°F (74°C)
To what temperature should you cook potentially hazardous food in a microwave?
165°F (74°C)
Which of the following is the minimum internal temperature for cooking a whole turkey?
165ºF (74ºC) for 15 seconds
Which of the following is the proper minimum internal temperature to cook chicken?
165ºF (74ºC) for 15 seconds
A cook makes soup by combining cooked chicken with raw vegetables. The soup should be cooked to
165ºF (74ºC) for 15 seconds.
To what temperature should casseroles containing previously cooked food be cooked?
165ºF (74ºC) for fifteen seconds
To what temperature should fish be cooked in a microwave?
165ºF (74ºC) for fifteen seconds
When reheating potentially hazardous food, it must be brought to 165°F (74°C) within a maximum of how many hours?
2 hours
Bacteria duplicate every
20 minutes
If you would like to store fish so that it has a minimum internal temperature of 41°F (5°C), what should the air temperature of the refrigerator be?
39°F (4°C)
What should the internal temperature of raw meat, poultry, and fish be when stored?
41°F (5°C) or lower
The temperature danger zone is between
41ºF and 135ºF (5ºC and 57ºC).
The relative humidity level in a dry storeroom should be
50 to 60 percent.
The proper temperature for dry storerooms is between
50°F and 70°F (10°C and 21°C).
Which of the following statements is correct?
A USDA grading stamp indicates the palatability of the product.
Which of the following could result in chemical contamination?
A foodservice worker sprays insecticide around the food preparation area.
Which of the following kinds of thermometers should never be used to measure the temperature of food?
A glass thermometer
Which of the following food is most likely to cause a foodborne infection?
A hamburger cooked rare
Which of the following food items has been safely cooked?
A tuna casserole made with leftover pasta noodles that has been cooked to an internal temperature of 165ºF (74ºC) for 15 seconds
What does the "A" in FAT TOM stand for?
Acidity
Which of the following is the most important reason why you should not store fruit juices in a pewter pitcher?
Acids in the fruit juice can leach the metal into the juice.
Which kind of probe would you attach to a thermocouple or thermistor to measure the temperature inside an oven?
Air probe
Which of the following statements is incorrect?
Although a foodhandler may live with or be exposed to someone who is ill, he or she will not contaminate food.
Which one of the following is true of bacteria?
Bacteria are the microorganisms that pose the greatest threat to food safety.
Which type of food would be the most likely to cause a foodborne illness?
Baked potatoes
Which of the following statements is incorrect?
Before food is placed in the freezer, it should be removed from its original container and wrapped tightly in moisture-proof material.
In which of the following circumstances should foodhandlers wash their hands?
Before handling raw food, after handling raw food, after handling unsanitized wash cloths.
When the following products are stored in a refrigerator, which should be placed on the top shelf?
Chicken salad
Which of the following is found in predatory tropical reef fish and is not destroyed by cooking?
Ciguatera toxin
Which of the following statements is incorrect?
Clean gloves are a substitute for handwashing.
Which of the following is an example of a chemical hazard?
Cleaning solution
Which step in food preparation reduces the number of microorganisms to safe levels?
Cooking
Which of the following statements about wild mushrooms is correct?
Cooking wild mushrooms will not destroy any toxins.
Which of the following statements about cutting boards is incorrect?
Cutting boards should be large enough to hold both raw and ready-to-eat food.
Which of the following practices would prevent cross-contamination?
Designating color-coded cutting boards for beef, poultry, and produce
What is the most important reason for foodhandlers to wear clean clothes?
Dirty clothes may carry pathogens.
Which of the following statements is incorrect?
Dry goods should be stored at least one inch off the floor.
Which of the following is not a step in proper handwashing?
Drying hands and arms on a common cloth towel
3 pathogens are
E coli, Norovirus, samanella
Which of the following is the leading cause of foodborne illness?
Eating food contaminated with foodborne pathogens
One foodhandler will spend his entire shift deboning chicken today. At the start of his shift, he washes his hands and puts on a pair of disposable gloves. When does he need to change his gloves today?
Every four hours
Which of the following food items should be rejected at delivery?
Fish that has a strong fishy smell
What is the right way to measure the temperature of bulk liquids, such as milk?
Fold the bag around the thermometer stem or probe.
Define FAT TOM
Food Acidity Temperature Time Oxygen Moisture
Which of the following types of food most favors the growth of foodborne microorganisms?
Food that contains protein
Which of the following statements is incorrect?
Foodhandlers must not bring food from home into the establishment.
Which of the following statements is correct?
Foodhandlers must wait for hand sanitizer to dry before touching food.
Which of the following statements about frozen storage is true?
Freezing slows the growth of microorganisms.
Which of the following is one way to help customers with food allergies at a foodservice establishment?
Fully describe each menu item, including any "secret" ingredients, to customers who ask
Which of the following diseases can be transmitted through food?
Hepatitis A
Scombroid poisoning is caused by eating food containing which of the following?
Histamine
Which of the following is a toxin that can occur in certain species of fish that has been time-temperature abused?
Histamine
Which of the following is used to measure relative humidity levels in dry-storage areas?
Hygrometer
Under which of the following conditions can you store mollusk shellfish in a display tank?
If you obtain a variance from the local health department
Which kind of probe would you attach to a thermocouple or thermistor to measure the temperature of frying oil?
Immersion probe
Where should pesticides be stored?
In a locked storage area away from food
What is the right way to measure the temperature of MAP or vacuum-packed food?
Insert the thermometer stem or probe between two packages.
What is the right way to measure the temperature of meat, poultry, or fish when it is delivered?
Insert the thermometer stem or probe into the thickest part of the product.
Which of the following is true when receiving canned food?
It is important to never taste canned food that you suspect might be contaminated.
Which of the following is a barrier that controls the growth of microorganisms in food?
Making the food more acidic
In which of the following types of food are bacteria most likely to grow?
Moist food
Which of the following is an example of a spoilage microorganism?
Mold
An employee wore disposable gloves to form raw ground beef into patties. When she finished, she kept the gloves on while she sliced hamburger buns. Did she follow good food safety practice?
No—she failed to wash her hands and change her gloves after handling the raw meat.
What is the right way to measure the temperature of liquids, such as fresh-squeezed orange juice packaged in cartons?
Open the carton and insert the thermometer stem or probe, careful not to touch the container
Which of the following statements is incorrect?
Opening the freezer often allows the air to circulate and keeps it colder.
If you are using the two-stage method and the food has not reached 70ºF (21ºC) within two hours, what must you do?
Reheat it to 165ºF (74ºC) for 15 seconds or discard it.
A cook prepared a large pot of beef barley soup yesterday, and she would like to serve it today. Assuming that the soup was held, cooled, and stored correctly, what is the proper way to reheat the soup?
Reheat it to 165ºF (74ºC) for 15 seconds within 2 hours.
Which of the following procedures should be used for reheating a properly stored pot of thick beef stew for steam table service?
Reheat the stew quickly to 165ºF (74ºC) for 15 seconds within 2 hours on the stove before placing it on the steam table.
You discover that a hanging thermometer inside a refrigerator is not accurate. Which of the following is the best course of action?
Replace the thermometer with a new one.
You have one cutting board in your small kitchen. You have just sliced some chicken breasts for cooking and now need to prepare a green salad. What should you do to the cutting board and knife before using them to prepare the salad?
Scrub them with hot water and detergent, rinse thoroughly, and then sanitize them.
Which of the following is an example of possible cross-contamination by a foodhandler preparing an omelet?
She cuts raw vegetables and cooked ham at the same time with the same knife.
Which of the following statements about refrigerated storage is incorrect?
Shelves in refrigerators should be lined with foil or paper to protect food from dripping
Ciguatera poisoning is associated with which of the following kinds of fish?
Snapper
A foodhandler should be excluded from a foodservice establishment if he or she has been diagnosed with which of the following?
Staphylococcal gastroenteritis
Which of the following are examples of physical hazards that can result in
Staples from food packaging and broken glass
Which of the following is an example of an action that could reduce the risk of physical contamination?
Storing toothpicks away from food-preparation areas
Two things about cooking fried chicken
The batter acts as an insulator, so it is important to cook the battered chicken to the proper temperatures, and to monitor them with a thermometer
A food-preparation worker has arrived at work this morning and says she has been diagnosed with shigellosis. What should the manager do?
The manager should tell her to go home and then call the local regulatory agency.
What is two-stage cooling?
The process by which cooked food is cooled from 135ºF to 70ºF (57ºC to 21ºC) within two hours and then from 70ºF to 41ºF (21ºC to 5ºC) or lower in an additional four hours, for a total cooling time of six hours
Which of the following indicates that a delivery of fresh lobsters should be rejected?
The tails do not curl when the lobster is picked up.
What is cross-contamination?
The transfer of microorganisms from one food or surface to another
Which of the following statements about bacteria is incorrect?
They always need oxygen to grow.
Which is not a proper step in the ice-point method of calibrating a thermometer?
Third, remove the probe from the ice water.
Which of the following is a key factor to preventing bacterial growth?
Time and temperature control
Which of the following describes toxoplasmosis?
Toxoplasmosis is caused by a parasite that lives in cat feces; the food most associated with it is under cooked or raw meat.
In a small kitchen, all of the following items need to be stored in one refrigerator. Which should be stored on the bottom shelf?
Uncooked chicken legs
Which of the following is the proper method to dry hands and arms after washing them?
Use a single-use paper towel or warm-air hand dryer.
What do viruses need to survive and reproduce?
Viruses need a living cell to survive and reproduce.
Which of the following is the proper method for keeping thermometers clean?
Wash, rinse, sanitize, and air-dry after each use.
When must a foodhandler remove his apron?
When leaving food-preparation areas
Viruses usually contaminate food through
a food handler's poor personal hygiene
A foodhandler must be excluded from a foodservice establishment if she has
a foodborne illness.
Three friends who ate a sausage pizza together fell ill with Lersiniosis. It was later determined that the sausage had been time-temperature abused. This is an example of
a foodborne-illness outbreak.
An employee may continue to work with food if she has
a headache.
To survive, parasites require
a host.
ideal pH for biological growth is
a pH of 7.5 to 4.6
A pot of soup has just finished cooking and it needs to be cooled. All of the following are appropriate methods to cool the pot of soup,
a steam-jacketed kettle filled with cold water, an ice-water bath, a blast chiller
All of the following may cause chemical contamination of food,
a zinc-coated picture, an enamelware food-storage container and a pewter soup bowl
Thermometers should be recalibrated
anytime they have been dropped.
Melon slices should
be held at 41ºF (5ºC) or lower.
Thermometers should be recalibrated
before each shift or before the day's deliveries.
Bacteria in the process of reproduction
can be killed by high temperatures.
Histamine
cannot be destroyed by cooking or freezing.
If histamine is produced in fish that has been time-temperature abused prior to being received at a foodservice establishment, the toxins
cannot be destroyed by cooking or freezing.
When you are receiving a delivery of food for your establishment, it is important that you
check the temperature and quality before accepting it.
Salmonella Typhi source is
chicken
Foodhandlers should wash their hands after
clearing tables, taking out the trash, handling chemicals used for cleaning
It is unacceptable for a foodhandler to wear any of the following items
clothing worn yesterday, open-toe shoes, necklaces and braclets
FAT TOM is an acronym that stands for the
conditions that favor the growth of most foodborne microorganisms.
For reasons of food safety, stuffing to be used for large whole birds should be
cooked separately.
E coli source is
cow
Food with mold that is not a natural part of the food should be
discarded.
All of the following are types of food commonly associated with food allergies
eggs and egg products, soy and soy products, peanuts
When using a two-stage method to cool properly cooked food,
food passes quickly through the temperature range in which pathogens grow well.
To prevent food contamination, you should never store food with high acidity, such as tomato juice, in
galvanized containers.
All of the following are considered potentially hazardous food
ground beef, raw oysters, garlic-and-oil dressing
Yellowed skin and eyes could indicate that a person has
hepatitis A.
Time-temperature indicators are often used to
indicate whether food has been time-temperature abused during shipment.
When a shipment of food arrives, employees should
inspect all food immediately before storing it.
If plant food is heat-treated,
it is considered potentially hazardous food.
Foodhandlers should be restricted from handling food if they have all of the following symptoms
jaundice, sore throat with fever, vomiting.
Unless your local regulatory agency allows otherwise, proper hand maintenance indicates that it is inappropriate for foodhandlers to wear all of the following
long fingernails, false fingernails, nail polish
To prevent cross-contamination when preparing vegetables that will be served raw, as in a salad,
make certain that the vegetables do not come into contact with raw meat, poultry, or eggs
If fish, such as tuna, has been time-temperature abused, it
may cause scombroid poisoning.
Pathogens are
microorganisms that cause disease.
Management can play a key role in promoting proper personal hygiene by
modeling proper behavior at all times.
The biggest potential problems in dry storage areas are
moisture and heat.
Norovirus source is
nasty humans not washing their hands
All of the following items should be removed by foodhandlers prior to work
nose rings, earrings, necklaces
Molds prefer to grow
on almost any food at any temperature.
Dry food should be stored
out of sunlight.
The acidity or alkalinity of food is measured by its
pH level.
When preparing egg dishes for populations at high risk of contracting foodborne illness,
pasteurized eggs must be used.
The "flow of food" refers to the
path that food travels through an establishment.
Cold paddles are
plastic paddles that can be filled with water and frozen and then used to cool food quickly
All of the following are ways to help prevent the growth of microorganisms in salads with potentially hazardous food (such as chicken salad),
preparing the chicken salad in small batches, chilling all of the ingredients prior to preparation, keeping the chicken in the refrigerator until all ingredients are ready to be mixed.
All of the following is true about receiving fresh produce,
produce should not be washed before it is stored, it is important to check for signs of insect infestation, it is important to place produce into storage quickly.
A fish in which toxins occur as a natural part of the fish is
pufferfish.
Using one set of cutting boards for raw food and one set of cutting boards for ready-to-eat food
reduces the risk of cross-contamination.
Toxins are a natural part of all of the following plants
rhubarb leaves, apricot kernels, fava beans.
Which of the following activities by foodhandlers can contaminate food?
running fingers through hair, nose picking, touching jewelry
A foodborne illness often caused by contaminated chicken and eggs is
salmonellosis.
Dry food should be stored
six inches off the floor and away from the walls.
The following are NOT considered to be potentially hazardous food?
sliced watermelon, alfalfa sprouts, chopped celery, (baked pears ARE)
Foodhandlers should wash their hands after
smoking, chewing gum, touching hair
Foodhandlers must wash their hands after which of the following activities?
sneezing, using a tissue, touching clothing
The following are considered to be potentially hazardous food
soy burger, swiss cheese, cooked beans, NOT dried parsley
A different form of bacterial cells that can survive some cooking and freezing temperatures are called
spores.
Fresh poultry that has just been delivered should
spring back when touched.
Food cooked in a microwave should be
stirred or rotated halfway through cooking.
All of the following are methods to cool food quickly and safely,
stirring food as it cools, dividing large containers of food into smaller containers or shallow pans, cutting large food items, such as meat, into smaller pieces.
In refrigerated storage, it is proper to
store meat, poultry, and fish separately from produce, if possible.
All of the following are proper methods for thawing frozen food, except
submerging the food under running potable water at a temperature of 100ºF (38ºC) or lower
The temperature danger zone is the
temperature range in which most foodborne microorganisms grow well.
A USDA inspection stamp on meat indicates
that the product and processing plant have been inspected.
Generally, when food is properly held in refrigerated storage,
the colder food is, the safer it is.
When labeling containers of potentially hazardous food before it is stored, all of the following information should be included
the date the food should be sold or consumed, the date the food should be discarded, the contents of the container.
You open a package of MAP fish, and the package has bubbles inside. This indicates
the possible growth of pathogens, and the package should be discarded.
Fresh fish should be rejected if
the skin is dry.
Spoilage microorganisms
typically do not cause foodborne illness.
Trichinosis is a foodborne illness that is caused by
undercooked pork.
All of the following are methods to help prevent foodborne illness from seafood
using only a reputable supplier, receiving fish at 41F or lower, rejecting fish that has thawed and refrozen
All of the following are ways to prevent cross-contamination
using wiping cloths that are rinsed after each use and stored in sanitizing solution, cleaning and sanitizing a cutting board after raw meat was cut on it and before cooked eggs are chopped on it, using one work area to prepare vegetables for salad and another work area to prepare raw poultry and meat.
Bacteria grow especially well in food that is
warm, moist, contains protein, and has a pH that is neutral to slightly acidic.
An employee reports to work with a large cut on his hand. What should he do before working with food?
wear disposable gloves, bandage the cut, properly wash hands.
Foodhandlers should change their gloves in each of the following situations
when the gloves become dirty, after handling raw meat, between each task