ServSafe Book Questions
Ch5: A thermometer used to measure the temperature of food must be accurate to what temperature? A) +/- 2 F or +/- 1 C B) +/- 4 F or +/- 3 C C) +/- 6 F or +/- 5 C D) +/- 8 F or +/- 7 C
A) +/- 2 F or +/- 1 C
Ch8: What is the maximum water temperature allowed when thawing food under running water? A) 70 F (21 C) B) 65 F (18 C) C) 60 F (16 C) D) 55 F (13 C)
A) 70 F (21 C)
Ch4: When should antiseptics be uses? A) After washing hands B) Before washing hands C) When soap is unavailable D) When gloves are not being used
A) After washing hands
Ch11: What is the only completely reliable method for preventing back flow? A) Air gap B) Ball valve C) Cross-contamination D) Vacuum breaker
A) Air gap
Ch15: What is the first task in training a large group of servers to prevent contamination of food? A) Assess the training needs of the servers on this topic B) Make a list of possible information to cover C) Provide servers with operation manuals on the topic D) Put the servers into small groups based on service experience
A) Assess the training needs of the servers on this topic
Ch3: What should food handlers do to prevent food allergens from being transferred to food? A) Clean and sanitize utensils after use B) Buy from approved, reputable suppliers C) Store cold food at 41 F (5 C) pr lower D) Label chemical containers correctly
A) Clean and sanitize utensils after use
Ch9: What item must customers take each time they return to a self-service area for more food? A) Clean plate B) Extra napkins C) Hand sanitizer D) New serving napkins
A) Clean plate
Ch2: What is the most important way to prevent a foodborne illness from bacteria? A) Control time and temperature B) Prevent cross-contamination C) Practice good personal hygiene D) Practicing correct cleaning and sanitizing
A) Control time and temperature
Ch11: A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong? A) Created a cross-contamination B) Created an air gap separation C) Prevented back flow D) Prevented atmosphere vacuuming
A) Created a cross-contamination
Ch7: What is the problem with storing raw ground beef above prepped salads? A) Cross-contamination B) Poor personal hygiene C) Time-temperature abuse D) Cross-contact with allergens
A) Cross-contamination
Ch12: If food-contact surfaces are in constant use, how often must they be cleaned and sanitized? A) Every 4 hours B) Every 5 hours C) Every 6 hours D) Every 7 hours
A) Every 4 hours
Ch13: If pesticides are stored in the operation, where should they be kept? A) In a secure location, away from food and equipment B) In a glass container, in a walk-in cooler C) In dry storage, on a shelf below the food D) In a plastic container, in any location
A) In a secure location, away from food and equipment
Ch7: 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? A) Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts B) Fresh salmon, fresh pork roast, fresh chicken breasts, lettuce C) Lettuce, fresh chicken breasts, fresh pork roast, fresh salmon D) Fresh salmon, lettuce, fresh chicken breasts, fresh pork roast
A) Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts
Ch2: A customer called an operation and told the manager about getting sick after eating there. The customer complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness? A) Norovirus B) Shigella spp. C) Salmonella Typhi D) Enterohemorrhagic and shiga toxin-producing E. coli
A) Norovirus
Ch8: Which food should NOT be offered on a children's menu: a rare hamburger, fried chicken tenders, grilled cheese sandwich, or spaghetti with meat sauce? A) Rare hamburger B) Fried chicken tenders C) Grilled cheese sandwich D) Spaghetti with meat sauce
A) Rare hamburger
Ch10: 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? A) Reheating the soup B) Checking the critical limit C) Sanitizing the thermometer probe D) Recording the temperature in the log
A) Reheating the soup
Ch12: What is the correct way to clean and sanitize a prep table? A) Remove food from the surface, was, rinse, sanitize, air-dry B) Remove food from the surface, sanitize, rinse, wash, air-dry C) Remove food from the surface, was, sanitize, air-dry, rinse D) Remove food from the surface, air-dry, wash, rinse, sanitize
A) Remove food from the surface, wash, rinse, sanitize, air-dry
Ch6: Live shellfish must be received with what documentation? A) Shellstock identification tag B) USDA inspection stamp C) Certified fisheries tag D) USDA grading stamp
A) Shellstock identification tag
Ch4: A food handler has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do? A) Stay home until the doctor approves a return to work B) Wear gloves while handling food C) Work in a nonfood-handling position D) Wash hands frequently while handling food
A) Stay home until a doctor approves a return to work
Ch10: A deli serves cold sandwiches in a self-service display. Which step in the flow of food would be a critical control point? A) Storage B) Cooling C) Cooking D) Reheating
A) Storage
Ch3: A food handler stored a sanitizer spray bottle on a shelf above the prep table that had just been sanitized. Throughout the day, the food handler used the sanitizer on the prep table, storing it in the same spot. What should the food handler have done differently? A) Stored sanitizer bottle away from the prep area B) Stored sanitizer bottle on the floor between uses C) Stored the sanitizer bottle on the prep table between uses D) Stored the sanitizer bottle with food supplies below the prep table
A) Stored the sanitizer bottle away from the prep area
Ch13: What smell may be a sign that cockroaches are present? A) Strong, oily B) Warm, spicy C) Sharp, musty D) Mild, seaweed
A) Strong, oily
Ch4: 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 rest for a couple of hours and then come to work D) Tell the cook to go to the doctor and then immediately come to work
A) Tell the cook to stay away from work and see a doctor
Ch12: What must food handler do to make sure sanitizing solution for use on food-contact surfaces has been made correctly? A) Test the solution with a sanitizer kit B) Use very hot water when making the solution C) Try out the solution on a food-contact surface D) Mix the solution with equal parts of water
A) Test the solution with a sanitizer kit
Ch11: An operation has buildup of grease and condensation on the walls and ceiling. What is the most likely problem? A) The ventilation system is not working correctly B) The cleaning chemicals are not being used correctly C) The staff are not cleaning the walls correctly D) The grill is not being operated at a high-enough temperature
A) The ventilation system is not working correctly
Ch1: Why are preschool-age children at a higher risk for foodborne ilnesses? A) They have not built up strong immune systems B) They are more likely to spend time in a hospital C) The are more likely to suffer allergic reactions D) Their appetites have increased since birth
A) They have not built up strong immune systems Along with: Elderly people and people with compromised immune systems (people undergoing chemotherapy)
Ch2: A customer had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness? A) Toxin B) Virus C) Bacteria D) Parasite
A) Toxin
Ch15: When should staff receive food safety training? A) When hired, and then periodically after that B) When they do not have foodservice experience C) When a new FDA Food Code comes out D) Only when they requested it
A) When hired, and then periodically after that
Ch12: What should flatware and utensils that have been cleaned and sanitized be stored? A) With handles facing up B) Below cleaning supplies C) In drawers that have been washed and rinsed D) Four inches (10 centimeters) from the floor
A) With handles facing up
Ch13: The three basic rules of an integrated pest management program are: work with a PCO; deny pest access; and A) deny pests food, water, and a nesting or hiding place B) document all infestations with the local regulatory authority C) prepare a chemical application schedule and post it publicly D) notify the EPA that pesticides are being used in the operation
A) deny pests food, water, and a nesting or hiding place
Ch6: Cleaning the surface of some cans of tomato sauce so that they can be accepted is an example of? A) reconditioning B) spot-inspecting C) calibrating D) documenting
A) reconditioning
Ch11: Signage posted at a hand washing station must include a reminder to staff to A) wash hands before returning to work B) use hot running water when washing C) scrub hands and arms for 10 to 15 seconds D) avoid touching faucet handles after washing
A) was hands before returning to work
Ch9: At what minimum temperature should hot TCS food be held? A) 115 F (46 C) B) 125 F (52 C) C) 135 F (57 C) D) 145 F (63 C)
C) 135 F (57 C)
Ch8: What is the minimum internal cooking temperature for eggs that will be hot-held for service? A) 135 F (57 C) for 15 seconds B) 145 F (63 C) for 15 seconds C) 155 F (68 C) for 15 seconds D) 165 F (74 C) for 15 seconds
C) 155 F (68 C) for 15 seconds
Ch8: What is the minimum internal cooking temperature for ground beef? A) 135 F (57 C) for 15 seconds B) 145 F (63 C) for 15 seconds C) 155 F (68 C) for 15 seconds D) 165 F (74 C) for 15 seconds
C) 155 F (68 C) for 15 seconds
Ch9: At what maximum internal temperature should cold TCS food be held? A) 0 F (-17 C) B) 32 F (0 C) C) 41 F (5 C) D) 60 F (16 C)
C) 41 F (5 C)
Ch7: How long can ready-to-eat food that was prepped in-house be stored of it was held at 41 F (5 C) or lower? A) 3 days B) 5 days C) 7 days D) 9 days
C) 7 days
Ch3: Wheezing and shortness of breath are symptoms of what? A) Hepatitis A B) Bacillus cereus C) Allergic reaction D) Hemorrhagic colitis
C) Allergic reaction
Ch4: When should food handlers who wear gloves wash their hands? A) After putting on the gloves B) Before taking off the gloves C) Before putting on the gloves D) After applying a hand antiseptic
C) Before putting on the gloves
Ch5: At what temperature do most foodborne pathogens grow most quickly? A) Between 0 F and 41 F (-17 C and 5 C) B) Between 45 F and 65 F (7 C and 18 C) C) Between 70 F and 125 F (21 C and 52 C) D) Between 130 F and 165 F (54 C and 74 C)
C) Between 70 F and 125 F (21 C and 52 C)
Ch7: What must be included on the label of TCS food that was prepped in-house? A) Date that the food was received B) Name of each TCS ingredient included C) Date that the food should be thrown out D) List of all potential ingredients in the food
C) Date that the food should be thrown out
Ch2: 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 tirdeness
C) Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
Ch11: What is the best way to eliminate pests that have entered the operation? A) Raise the heat in the operation after-hours B) Lower the heat in the operation after-hours C) Work with a licensed pest control operator (PCO) D) Apply over-the-counter pesticides around the operation
C) Work with a licensed pest control operator (PCO)
Ch15: All new staff should receive training on A) HACCP B) crisis management C) general food safety D) active managerial control
C) general food safety
Ch15: The manager's responsibility for staff food safety training is to A) test staff's food safety knowledge B) provide all staff with videos and DVDs for training C) make sure that staff have the knowledge and skills to keep food safe D) let staff learn on their own
C) make sure that staff have the knowledge and skills to keep food safe
Ch8: A food handler can cool a stockpot of clam chowder by placing it into a A) cooler B) freezer C) sink of ice water D) cold-holding unit
C) sink of ice water
Ch9: What is the maximum distance that sneeze guards can be located from the self-service counter to protect food from contamination? A) 8 inches (20cm) B) 10 inches (25cm) C) 12 inches (30cm) D) 14 inches (35cm)
D) 14 inches (35cm)
Ch8: What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave oven? A) 135 F (57 C) B) 145 F (63 C) C) 155 F (68 C) D) 165 F (74 C)
D) 165 F (74 C)
Ch8: What is the minimum internal cooking temperature for stuffed pork chops? A) 135 F (57 C) for 15 seconds B) 145 F (63 C) for 15 seconds C) 155 F (68 C) for 15 seconds D) 165 F (74 C) for 15 seconds
D) 165 F (74 C) for 15 seconds
Ch8: What temperature must TCS food be reheated to if it will be hot-held? A) 135 F (57 C) for 15 seconds B) 145 F (63 C) for 15 seconds C) 155 F (68 C) for 15 seconds D) 165 F (74 C) for 15 seconds
D) 165 F (74 C) for 15 seconds
Ch9: An operation has a small salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar? A) 2 B) 4 C) 6 D) 8
D) 8
Ch7: How far above the floor should be stored? A) At least 1" (3cm) B) At least 2" (5cm) C) At least 4" (10cm) D) At least 6" (15cm)
D) At least 6" (15cm)
Ch4: After which activity must food handlers wash their hands? A) Putting on gloves B) Serving customers C) Applying hand antiseptic D) Clearing tables
D) Clearing tables
Ch1: What is an important measure for preventing foodborne illness? A) Serving locally grown food B) Using new equipment C) Measuring pathogens D) Controlling time and temperature
D) Controlling time and temperature
Ch10: 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? A) Monitoring B) Verification C) Hazard analysis D) Corrective action
D) Corrective analysis
Ch6: What is the most important factor in choosing a food supplier? A) It has a HACCP program or other food safety system B) It has documented manufacturing and packing practices C) Its warehouse is close to the operation, reducing shipping time D) It has been inspected and complies with local, state, and federal laws
D) It has been inspected and complies with local, state, and federal laws
Ch6: What is required when receiving fish that will be served raw or partially cooked? A) It must be alive when received B) It must be thawed in the microwave C) It must be used within 24 hours of receiving D) It must be correctly frozen before you receive it
D) It must be correctly frozen before you receive it
Ch12: Which thermometer should be used to monitor the temperature of the sanitizing rinse in a dishwashing machine? A) Glass B) Infrared C) Bimetallic stemmed D) Maximum registering
D) Maximum registering
Ch11: What organization creates national standards for foodservice equipment? A) CDC B) EPA C) FDA D) NSF
D) NSF
Ch2: Enterohermorrhagic and shiga toxin-producing E. coli are commonly linked with what type of food? A) Potato salad B) Thick stews C) Dairy products D) Raw ground beef
D) Raw ground beef
Ch12: What is sanitizing? A) Reducing dirt from a surface B) Reducing the pH of a surface C) Reducing the hardness of water D) Reducing pathogens to safe levels
D) Reducing pathogens of safe levels
Ch6: What should be done with an item that has been recalled? A) Throw it out B) Arrange a pick-up from the vendor C) Record the item's use-by date, and place the item in storage D) Remove the item from inventory, and place it in a secure location
D) Remove the item from inventory, and place it in a secure location
Ch11: What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials? A) Absorbent and durable B) Hard and durable C) Porous and durable D) Smooth and durable
D) Smooth and durable
Ch4: What should 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) Take off their aprons
Ch4: 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? A) The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns B) The cook did not clean and sanitize the gloves before handling the hamburger buns C) The cook did not wash hands before putting on the same gloves to slice the hamburger buns D) The cook did not wash hands and put on new gloves before slicing the hamburger buns
D) The cook did not wash hands and put on new gloves before slicing the hamburger buns
Ch1: 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 cleaning and sanitizing C) Poor person hygiene D) Time-temperature abuse
D) Time-temperature abuse
Ch8: A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food? A) Off flavors in food B) Cross-contamination C) Toxic-metal poisoning D) Time-temperature abuse
D) Time-temperature abuse
Ch9: Which part of the plate should a food handler avoid touching when serving customers? A) Bottom B) Edge C) Side D) Top
D) Top
Ch5: How far must a bimetallic stemmed thermometer be inserted into food to give and accurate reading? A) Up to the tip of the thermometer stem B) Just past the tip of the thermometer stem C) Past the dimple of the thermometer stem D) Up to the dimple of the thermometer stem
D) Up to the dimple of the thermometer
Ch10: What does an operation that wants to smoke food as a method of preservation need to have before processing food this way? A) Food safety certificate B) Crisis-management plan C) Master cleaning schedule D) Variance from the regulatory authority
D) Variance from the regulatory authority
Ch13: In what type of places are cockroaches typically found? A) Cold, dry, and light B) Warm, dry, and light C) Cold, moist, and dark D) Warm, moist, and dark
D) Warm, moist, and dark
Ch15: New staff must be trained in the critical areas of personal hygiene, cleaning and sanitizing, controlling time and temperature, and A) crisis management B) equipment handling C) HACCP plan creation D) preventing cross-contamination
D) preventing cross-contamination
Ch1: The five common mistakes that can lead to foodborne illness are failing to cook food adequately, holding food at correct temperatures, using contaminated equipment, practicing poor personal hygiene and? A) reheating leftover food B) serving ready-to-eat food C) using single-use, disposable gloves D) purchasing food from unsafe sources
D) purchasing food from unsafe sources
Ch3: To prevent the deliberate contamination of food, a manager 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 MSdS in the operation D) who to contact about suspicious activity
D) who to contact about suspicious activity
Ch9: 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? A) 2 B) 4 C) 6 D) 8
B) 4
Ch11: When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least A) 2 inches (5 centimeters) B) 4 inches (10 centimeters) C) 6 inches (15 centimeters) D) 8 inches (20 centimeters)
B) 4 inches (10 centimeters)
Ch6: What is the correct temperature fro receiving cold TCS food? A) 32 F (0 C) or lower B) 41 F (5 C) or lower C) 45 F (7 C) or lower D) 50 F (10 C) or lower
B) 41 F (5 C) or lower
Ch10: What is the first step is developing a HACCP plan? A) Identify corrective actions B) Conduct a hazard analysis C) Establish monitoring procedures D) Determine critical control points
B) Conduct a hazard analysis
Ch11: A broken water main has caused the water in an operation to appear brown. What should the manager do? A) Boil the water for 1 minute before use B) Contact the local regulatory authority before use C) Use the water for everything except dishwashing D) Use the water for everything except hand washing
B) Contact the local regulatory authority before use
Ch8: What must food handlers do to food immediately after thawing it in the microwave over? A) Hold it B) Cook it C) Cool it D) Freeze it
B) Cook it
Ch8: What can occur if prep tables are not cleaned and sanitized between uses? A) Off flavors in food B) Cross-contamination C) Toxic-metal poisoning D) Time-temperature abuse
B) Cross-contamination
Ch3: Eggs and peanuts are dangerous for people with which condition? A) FAT TOM B) Food Allergies C) Chemical sensitivity D) Poor personal hygiene
B) Food Allergies
Ch15: In which training method does a trainer ask as series of questions to draw on the knowledge and experience of the learners? A) Information search B) Guided discussion C) Jigsaw design D) Games
B) Guided discussion
Ch2: Which pathogens are found in high number in an infected person's feces, are highly infectious, and can cause severe illness? A) Histamine, mold, fungi, ciguatoxin, and domoic acid B) Hepatitis A, Norovirus, Salmonella Typhi, Shigella spp., and enterohemorrhagic and shiga toxin-producing E. coli C) Anisakis simplex, Cryptosporidium parvum, Giardia duodenalis, Vibro vulnificus, and Clostridium botulinum D) Bacillus cereus, Listeria monocytogenes, Clostridium perfringens, saxitoxin, and brevitoxin
B) Hepatitis A, Norovirus, Salmonella Typhi, Shigella spp., and enterohemorrhagic and shiga toxin-producing E. coli
Ch5: Which type of thermometer can read temperature without touching the item's surface? A) TTI B) Infrared C) Air probe D) Immersion probe
B) Infrared
Ch6: What is the best method of checking the temperature of a delivery of fresh fish? A) Feel the fish, making sure that it is cold to the touch B) Insert the thermometer probe into the thickest part of the fish C) Place a time-temperature indicator on the surface of the fish D) Use an infrared thermometer to check the fish's temperature
B) Insert the thermometer probe into the thickest part of the fish
Ch14: A person arrives at a restaurant claiming to be a health inspector. What should the manager ask for? A) Inspection warrant B) Inspector's identification C) Hearing to determine if the inspection is necessary D) One-day postponement to prepare for the inspection
B) Inspector's identification
Ch6: Milk can be received at 45 F (7 C) under what condition? A) It is thrown our after 2 days B) It is cooled to 41 F (5 C) or lower in 4 hours C) It is immediately cooled 41 F (5 C) or lower D) It is served or used in the operation within 2 hours
B) It is cooled to 41 F (5 C) or lower in 4 hours
Ch10: The temperature of a roast is checked to see if it has met its critical limit of 145 F (63 C) for 4 minutes. This is an example of which HACCP principle? A) Verification B) Monitoring C) Record keeping D) Hazard analysis
B) Monitoring
Ch9: Which food items can be displayed in a self-service area without the use of packaging, sneeze guards, or a display case to protect them from contamination? A) Bulk deli rolls B) Nuts in the shell C) Sushi-grade fish D) Cooked shrimp
B) Nut in the shell
Ch6: How should cartons of coleslaw be checked for the correct receiving temperature? A) Check the interior air temperature of the delivery truck B) Open a carton and insert a thermometer stem into the food C) Place a thermometer against the outside of the carton D) Touch the carton to see if it is cold
B) Open a carton and insert a thermometer stem into the food
Ch1: A server cleans a dining room with a wiping cloth and then puts the wiping cloth in an apron pocket. What is the risk that could cause a foodborne illness? A) Cross-contamination B) Poor cleaning and sanitizing C) Poor personal hygiene D) Time-temperature abuse
B) Poor cleaning and sanitizing
Ch11: Which area of the operation is usually required to be the brightest? A) Dry storage B) Preparation C) Refrigerated storage D) Service
B) Preparation
Ch2: 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) Vibro parahaemolyticus
B) Shigella spp.
Ch2: Which FAT TOM condition will a foodservice operation be most able to control? A) Acidity B) Time C) Oxygen D) Moisture
B) Time
Ch10: Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle? A) Monitoring B) Verification C) Hazard analysis D) Record keeping
B) Verification
Ch14: A backup of raw sewage and significant lack of refrigeration can result in A) a delay of an inspection until the situation is corrected B) closure of the operation by the regulatory authority C) improved inspection scores D) being issued a permit to operate
B) closure of the operation by the regulatory authority
Ch12: A food handler was assigned to clean a slicer that was too difficult to move. The slicer was unplugged. Then the removable parts were taken off the slicer and cleaned and sanitized in a three-compartment sink. Food bits on the slicer were removed. After the machine was wiped down with 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? A) Failed to dry the machine with a clean cloth after sanitizing it B) Failed to sanitize the machine before taking the removable parts off C) Failed to rinse the machine after wiping it down with detergent and water D) Failed to wash the machine with detergent and water before taking it apart
C) Failed to rinse the machine after wiping it down with detergent and water
Ch12: What should be done when throwing away chemicals? A) Seal the container and recycle it B) Seal the container in a bag and place it in the garbage C) Follow label instructions and regulatory requirements D) Pour leftover chemicals into a drain and throw the container away
C) Follow label instructions and regulatory requirements
Ch10: What is the purpose of a food safety management system? A) Keep all areas of the facility clean and pest free B) Identify, tag, and repair faulty equipment within the facility C) Identify and control possible hazards throughout the flow of food D) Identify, document, and use the correct methods for receiving food
C) Identify and control possible hazards throughout the flow of food
Ch5: What probe should be used to check the temperature of a large stockpot of chili? A) Air probe B) Surface probe C) Immersion probe D) Penetration probe
C) Immersion probe
Ch7: When storing food using the FIFO method, where should the food with the earliest use-by dates be stored? A) Below food with later use-by dates B) Behind food with later use-by dates C) In front of food with later use-by dates D) Alongside food with later use-by dates
C) In front of food with later use-by dates
Ch5: A food handler has finished trimming raw chicken on a cutting board and needs it 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, rinsed, and sanitized D) It must be rinsed in hot water and air-dried
C) It must be washed, rinsed, and sanitized
Ch14: Who is responsible for keeping food safe in an operation? A) Food and Drug Administration B) Health inspectors C) Manager/operator D) State health department
C) Manager/operator
Ch13: Who should apply pesticides? A) Shift manager B) Person in charge C) Pest control operator D) Designated pest staff member
C) Pest control operator
Ch4: Which piece of jewelry can be worn on a food handlers hand or arm? A) Watch B) Diamond ring C) Plain band ring D) Medical bracelet
C) Plain band ring
Ch2: What is the most important way to prevent a foodborne illness from viruses? A) Control time and temperature B) Prevent cross-contamination C) Practice good personal hygiene D) Practice correct cleaning and sanitizing
C) Practice good personal hygiene
Ch2: Parasites are commonly linked with what type of food? A) Rice B) Poultry C) Seafood D) Canned food
C) Seafood
Ch4: A food handler prepares and delivers meals to elderly individuals receiving cancer care services at home. What symptoms require this food handler to stay home from work? A) Thirst with itching B) Soreness with fatigue C) Sore throat with fever D) Headache with soreness
C) Sore throat with fever
Ch1: Which is a TCS food? A) Bread B) Flour C) Sprouts D) Strawberries
C) Sprouts
Ch14: Which agency enforces food safety in a restaurant? A) Center for Disease Control and Prevention B) Food and Drug Administration C) State or local regulatory authority D) U.S. Department of Agriculture
C) State or local regulatory authority
Ch11: An operation received a violation in the outside area of the facility. The manager reviewed the area and saw that the Dumpster was placed on a freshly graveled drive. The lids were closed, and the drain plug was in place to prevent the Dumpster from draining. What was the problem? A) The Dumpster lids should have been open to allow it to air out B) The drain plug should have been removed to allow the Dumpster to drain correctly C) The surface underneath the Dumpster should have been paved with concrete or asphalt D) The Dumpster should have been freshly painted so that food debris would not stick to surfaces
C) The surface underneath the Dumpster should have been paved with concrete or asphalt
Ch6: Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this? A) Cross-contact B) Cross-contamination C) Time-temperature abuse D) Incorrect cleaning and sanitizing
C) Time-temperature abuse
Ch8: 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 problem with this situation? A) Cross-contamination B) Poor personal hygiene C) Time-temperature abuse D) Poor cleaning and sanitizing
C) Time-temperature abuse
Ch5: What device can be used to record time-temperature abuse during the delivery of food? A) Thermocouple B) Thermistor C) Time-Temperature indicator D) Bimetallic stemmed thermometer
C) Time-temperature indicator
Ch13: What should be done with food-contact surfaces after pesticides have been applied? A) Used only after 20-minute wait B) Checked with a sanitizer test kit C) Washed, rinsed, and sanitized D) Replace with new equipment
C) Washed, rinsed, and sanitized
Ch11: Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines? A) Water pH B) Water salinity C) Water pressure D) Water hardness
C) Water pressure
Ch4: When is it acceptable to eat in an operation? A) When prepping food B) When washing dishes C) When sitting in a break area D) When handling utensils
C) When sitting in a break area