Servsafe 7th Editors study questions

A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent contamination, what should be done differently? A. Store the sanitizer bottle away from prep area B. Store the sanitizer bottle on the floor between used C. Store the sanitizer bottle on the work surface of the prep table D. Store the sanitizer bottle with food supplies below the prep table

A

A thermometer used to measure the temperature of food must be accurate to what temperature.? A. -/+ 2*F B. -/+ 4*F C. -/+ 6*F D. -/+ 8*F

A

What is the most important way to prevent a foodborne illness caused by bacteria? A. Control time and temperature B. Prevent cross-contamination C. Practice good personal hygiene D. Practice correct cleaning and sanitizing

A

What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea? A. Tell the cook to stay away from work and see a doctor B. Tell the cook to come in for a couple of hours and then go home C. Tell the cook to test for a couple of hours and then come to work D. Tell the cook to go to the Doctor them immediately come to work

A

What should food handlers do to prevent food allergens from being transferred to food? A. Use cleaning and sanitized utensils when prepping the order B. Cook food to the appropriate minimum internal temperature C. Store cold food at 41*F or lower D. Label chemical containers correctly

A

When should hand antiseptics be used? A. After wasting hands B. Before washing hands C. When soap is unavailable D. When gloves are not being used

A

A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mis take was made? A. The cook did not clean and sanitizing the gloves before handling the hamburger buns B. The cook did not wash hand and put on new gloves before slicing the hamburger bun C. The cook did not wash hands before putting on the same gloves to slice the hamburger bun D. The cook did not wear reusable gloves while handling the raw ground beef and hamburger bun

B

Aside from temperature, which other FAT TOM condition will a food service operation be most able to control? A. Acidic B. Time C. Oxygen D. Moisture

B

When washing hand, what is the minimum time you scrub with soap? A. 5 seconds B. 10 second C. 20 second D. 40 second

B

Which food contains a common allergen? A. Potato sautéed in duck fat B. Smoked salmon wrapped in a lettuce leaf C. Melon slices wrapped with prosciutto (ham) D. Green beans dressed with olive oil and garlic

B

Which pathogen can be controlled by washing hands and controlling flies inside and outside the operation? A. Hepatitis A B. Shigella spp. C. Clostridium botulinum D. Vibrio parahaemolyticus

B

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 eating the raw oysters. What pathogen probably caused the illness? A. Norovirus B. Shigella spp. C. Salmonella Typhi D. Shiga toxin-producing E. coli

A

A guest has a reversal of hot and cold sensations after eating seafood. What most likely cause the illness? A. Toxin B. Virus C. Bacteria D. Parasite

A

What are the most common symptoms of a foodborne illness? A. Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness B. Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice D. Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness

C

What device can be used record time-temperature abuse during the delivery of food? A. Thermocouple B. Thermistor C. Time-temperature indicator D. Bimetallic stemmed thermometer

C

What is a foodborne illness outbreak? A. When 2 or more people handler contaminate multiple food items B. When an operation serves contaminated food to 2 or more people C. When 2 or more people report the same illness from eating the same food D. When the CDC receives information on 2 or more people with the Sam illness

C

What is an important measure for preventing foodborne illness? A. Using new equipment B. Measuring pathogens C. Preventing cross-contamination D. Serving locally grow, organic food

C

What is the most important way to prevent foodborne illnesses caused by viruses? A. Control time and temperature B. Prevent cross-contamination C. Practice good personal hygiene D. Practice correct cleaning and sanitizing

C

Wheezing and shortness of breath are symptoms of what? A. Hepatitis A B. Bacillus cereus C. An allergic reaction D. Hemorrhage colitis

C

Which is a TCS food? A. Bread B. Flour C. Sprouts D. Strawberries

C

Which piece of jewelry can be worn on a food handler's hand or arm? A. Watch B. Diamond rings C. Plain band ring D. Medical bracelet

C

A server cleans a dining table with a wiping cloth and then puts wiping cause a foodborne illness? A. Cross-contamination B. Poor personal hygiene C. Time-temperature abuse D. Poor cleaning and sanitizing

D

Shiga toxin-producing Escherichia coli (E. coli) commonly linked with what type of food? A. Potato salad B. Thick stews C. Dairy products D. Raw ground beef

D

The 5 common risk factors that can lead to foodborne illness are to cook food adequately, holding food at incorrect temperature, using contaminated equipment, practicing poor personal hygiene, and A. Reheating leftover food B. Serving read-to-eat food C. Using single use, disposable gloves D. Purchase food from unsafe sources

D

To prevent the deliberate contamination of food, manger should know who is in the facility, monitor the security of products, keep information related to food security on file, and know A. When to register with the EPA B. How to fill out an incident report C. Where to find the chemicals in the operation D. Whom to contact about suspicious activity

D

What is a TCS food? A. Food requiring thermometer checks for security B. Food requiring trustworthy conditions for service C. Food requiring training commitment for standards D. Food requiring time and temperature control for safety

D

What should a food handlers do after prepping food and before using the restroom? A. Wash their hands B. Take off their hats C. Change their gloves D. Take off their aprons

D

When is it acceptable to eat in an operation? A. When prepping food B. When washing dishes C. When handling utensils D. When sitting in a break area

D

Which food contains a common allergen? A. Squash sautéed in corn oil B. Brown rice mixed with herbs C. Mixed green salad with apples and raisins D. Mushrooms seasoned with soy sauce and brown sugar

D

what probe should be used to check the temperature of a chicken breast? A. Air probe B. Surface probe C. Immersion probe D. Penetration probe

D

Which pathogens are found in high numbers in an infected person's face are highly infectious, and can cause severe illness? A. Histamine, aflatoxin, brevetoxin, ciguatoxin, saxitoxin, and domoic acid B. Hepatitis A, norovirus, salmonella typhi, nontyphoidal salmonella, shigella spp., and toxin-producing E. Coli C. Anisajis simplex, cryptosporidium parvum, giardia duodenalis, vibrio vulunificus, and clostridium botulinum D. Bacill cereus, listeria monocytogenes, staphylococcus aureus, clostridium perfringens, campylobacter jejuni, and vibrio parahaemolyticus

B

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 cook do next? A. Check the dimple B. Calibrate the thermometer C. Clean and sanitizer the thermometer D. Take the temperature of the roast chicken

B

Who is the most at risk of contaminating food? A. A food handlers whose spouse works primarily with high- risk populations B. A food handlers whose young daughter has diarrhea C. A food handlers who gets s lot of aches and pains D. A food handlers who eats a lot of rare meat

B

Why are preschool-age children at high risk for foodborne illness? A. Their appetites have increased since birth B. They have not built up strong immune system C. They are more likely to spend time in a hospital D. They are more likely to suffer allergic reactions

B

A food handlers has finished trimming raw chicken on a cutting boards and needs the cutting board to prep vegetables. What must be done to the cutting board? A. It must be dried with a paper towel B. It must be turned over to the other side C. It must be washed, rinse, and sanitizing D. It must be rinsed in hot water and air-dried

C

A food handlers prepares and deliver meals to elderly people. What symptoms require this food handlers to stay home from work? A. Thirst with itching B. Soreness with fatigue C. Sore throats with fever D. Headache with soreness

C

After which activity must food handlers wash their hands? A. Putting on gloves B. Serving guest C. Clean table D. Applying hand antiseptic

C

At what temperature do most foodborne pathogens grow most quickly? A. Between 0*F and 41*F B. Between 45*F and 65*F C. Between 70*F and 125*F D. Between 130*F and 165*F

C

How far must a bilmetallic stemmed thermometer be inserted into the food to give an accurate reading? A. Just past the tip of the thermometer be inserted stem B. Halfway between the tip of the thermometer stem and the dimple C. Up to the dimple in the thermometer stem D. Past the dimple of the thermometer stem

C

Parasites are commonly linked with what type of food? A. Rice B. Poultry C. Seafood D. Canned food

C

Raw chicken breasts are left out at room temperature on a prep table. What is the main risk that could cause a foodborne illness? A. Cross-contamination B. Poor personal hygiene C. Time-temperature abuse D. Poor cleaning and sanitizing

C