servsafe exam

According to the CDC: a. 48 million (1 in 6) Americans are estimated to develop food-borne illness b. 50% (1 in 2) of Americans are estimated to develop food borne illness c. 4 million Americans are estimated to die from food-borne illness d. 48 million (1 in 6) Americans are admitted to the hospital because of food-borne illness

a. 48 million (1 in 6) Americans are estimated to develop food-borne illness

Which federal agency inspects egg products, meat and poultry for various standards? a. US department of Agriculture (USDA) b. food and drug administration (FDA) c. CA department of food and agriculture (CDFA) d. department of health and human services (DHHS)

a. US department of Agriculture (USDA)

Drinking, chewing food or chewing gum while preparing food is considered: a. an unsafe practice b. OK if the employee doesn't spit on the food c. OK for the manager d. avenue for contacting or spreading Hepatitis C

a. an unsafe practice

A retail food facility can only receive a permit to operate if: a. at least one manager (i.e. person in charge) has a food safety manager certification b. one manager and one other employee has a safety manager certification c. all staff have a food safety manager certification d. at least one employee has a food safety manager certification

a. at least one manager has a food safety manager certification

How should food and supplies be stored in a dry-storage area? a. away from the walls and 6 inches off the floor b. away from the walls and 18 inches off the floor c. next to the walls and 18 inches off the floor d. next to the walls and 6 inches off the floor

a. away from the walls and 6 inches off the floor

A food handler diagnosed with Hepatitis A must: a. be excluded from work and local regulatory agency must be informed b. be restricted from food but may still work at the facility c. be excluded from work d. never be allowed to work as food handler again

a. be excluded from work and local regulatory agency must be informed

If you became a sick (i.e. vomit) after drinking many alcoholic drinks at a party, how would you know if it was excessive alcohol or food-borne illness? a. blood or urine tests b. when you actually became sick c. you could never know because alcohol poisoning interferes with bacterial testing d. your mom told you

a. blood or urine tests

Which of the following does not need to occur when using a thermometer? a. calibrating the thermometer before each use b. clean and sanitize thermometer between uses c. placing thermometer sensing area in thickest part of food item d. holding temperature for a given amount of time (i.e. steak at 145 degrees F for 15 seconds)

a. calibrating the thermometer before each use

Which of the following produce items have been implicated in outbreak of salmonellosis? a. cantaloupes b. cherry tomatoes c. watermelon d. butternut squash

a. cantaloupes

The inspection process during supplier delivery includes all but the following: a. checking driver license of delivery driver b. checking or verifying temperature of delivery truck c. checking frozen foods for ice or frost d. spot-check internal temperature of TCS foods

a. checking driver license of delivery driver

If a food handler has a cut finger, he/she must: a. clean wound, cover with impermeable bandage and then wear clean glove b. clean wound and cover with clean glove c. wear two gloves to prevent bleeding d. be sent home

a. clean wound, cover with impermeable bandage and then wear clean glove

A cook uses one pair of stainless steel tongs to turn his seafood steak and beef steak on the grill. What has happened? a. cross contact b. improper temperature control c. cross connection d. improper hygiene

a. cross contact

Which food item is most associated with Listeria monocytogenes outbreaks? a. deli meat b. eggs c. ground beef d. tomatoes

a. deli meat

Key drop deliveries require all but the following: a. deliveries only during hours of operation b. staff inspects deliveries once they arrive at work c. deliveries are placed in correct storage location d. deliveries are from an approved source

a. deliveries only during hours of operation

When should you label TCS foods in a refrigerated? a. if the prepared food will remain in a refrigerator longer than 24 hours b. if the prepared food will remain the refrigerator longer than 2 hours c. if the prepared food will remain in the refrigerator longer than 12 hours d. none of the above

a. if the prepared food will remain in a refrigerator longer than 24 hours

Anaphylaxis is: a. most severe symptoms associated with an allergen and can lead to death b. type of bacteria found in fish c. type of toxin found in fish d. the A in the acronym ALERT

a. most severe symptoms associated with an allergen and can lead to death

Receiving staff should know where/how to store cold food in order to: a. prevent cross contamination b. control for pest c. keep food fresh d. get paid

a. prevent cross contamination

What should be done if a bag of flour is received with signs of dampness on the bag? a. reject the flour and return to the supplier b. accept the flour but store in covered container c. store the bag in dry storage d. store the bag under refrigeration or below 41 degrees F

a. reject the flour and return to the supplier

Which is considered one of the major eight food allergens? a. soybeans b. MSG c. Kiwi d. oats

a. soybeans

The last clam from a batch received May 1st was sold. What should the chef record on the shell stock tag? a. the date that the last clam was sold b. the date the next batch of clams will arrive c. the name of the clam supplier d. the date that your staff was trained on receiving clams

a. the date that the last clam was sold

Date marking commercially processed foods is required if: a. the foods use-by-date is less than 7 days b. the foods use-by-date is more than 7 days c. it is never required for commercially processed foods d. it is always required for commercially processed foods

a. the foods use-by-date is less than 7 days

When receiving live clams, you would reject the shipment if: a. they are open b. they close when tapped c. they have no fishy smell d. they are small

a. they are open

Which of the following methods is not acceptable for thawing frozen foods? a. under running potable water that is 70 degrees F or lower b. in a refrigerator c. as part of the cooking process (e.g. using frozen chicken thighs in a soup) d. in a microwave as long as it will be cooked immediately

a. under running potable water that is 70 degrees F or lower

The best way to prevent norovirus is to: a. wash hands b. cook food to proper internal temperature c. cool food down correctly d. freeze food

a. wash hands

When calibrating a thermometer using the ice bath method, it is critical to know the temperature of ice water at: a. 0 degrees F b. 32 degrees F c. 41 degrees F d. 40 degrees F

b. 32 degrees F (or 0 degrees C)

What is the minimum distance from the floor that a dishwasher should be installed? a. 4 inches b. 6 inches c. 12 inches d. 18 inches

b. 6 inches

Which of the following is considered a food-borne illness OUTBREAK? a. a piece of chicken was under cooked on the BBQ and made Joe sick b. A chicken casserole in the cafeteria was under cooked and four children became sick c. both of the answers d. none of the above

b. A chicken casserole in the cafeteria was under cooked and four children became sick

Who publishes the Food Code in the United States? a. local health department b. food and drug administration (FDA) c. department of education d. department of agriculture

b. FDA

A food-handler is prepping seafood alfredo on April 4. The shrimp and lobster have use-by-dates of April 8 and April 10, respectively. What is the use-by-date for the dish? a. april 4 b. april 8 c. april 10 d. apirl 11

b. april 8

How should chemicals be stored? a. above food b. away from prep areas c. in food-storage areas d. with kitchenware or pots and pans

b. away from prep areas

What are the three general types of contaminants that are a risk to food? a. dirt, grime, and sewage b. biological, chemical, and physical c. meat, poultry, and produce d. human, animal, and plant

b. biological, chemical, and physical

Which of the following items cannot be received at 45 degrees F? a. shell eggs b. chopped tomatoes c. live clams d. milk

b. chopped tomatoes

Which food item is most associated with Staphylococcus aureus outbreaks? a. raw poultry b. deli sandwich c. sushi d. milk

b. deli sandwich

FIFO stands for _______ and is most often used during ________. a. first in (oldest item), first out (newest item); receiving b. first in (oldest item), first out (newest item); storage

b. first in (oldest item), first out (newest item); storage

What is a Julien Date? a. date for pasteurization b. method for tracking the date of a product over a given year c. date that is given for all outbreaks d. date used on package that is repeated every month

b. method for tracking the date of a product over a given year

Ready-to-eat TCS food prepared on-site (like ready-to-go sandwiches or pasta salad) for retail sail should include all except the following: a. common name of the food b. name of person who packed item c. ingredients listed in descending order by weight d. source of any of the 8 food allergens in the food

b. name of person who packed item

Which of the following is not a typical symptom of food-borne illness? a. rumbling in the bowels b. nasal congestion c. diarrhea d. fever

b. nasal congestion

Human viruses contaminate food by: a. covered wounds b. not washing hands after using bathrooms c. touching sanitized equipment d. wearing dirty apron

b. not washing hands after using bathrooms

The flow of food includes: a. storage, preparation, cooking, serving b. purchasing, receiving, storage, preparation, cooking, holding, cooling, reheating, and serving c. storage, preparation, cooking, holding, cooling, reheating, and serving d. receiving, storage, preparation, cooking, holding, cooling, reheating, and serving

b. purchasing, receiving, storage, preparation, cooking, holding, cooling, reheating, and serving

Which of the following pieces of jewelry may be worn during food production? a. earrings b. simple/solid wedding band c. wrist watch d. necklace

b. simple/solid wedding band

A major distinction between the flu and food-borne illness for adults is: a. fever b. vomiting c. body ache d. fatigue

b. vomiting

Ready-to-eat TCS food prepared on-site (like ready to go sandwiches or pasta salad), should be properly date-marketed it it will be held longer than _____ hrs. a. 4 b. 12 c. 24 d. 48

c. 24

A case of diced tomatoes must be: a. stacked one on top of the other b. 12 inches off the floor c. 6 inches off the floor d. 8 inches from the ceiling

c. 6 inches off the floor

Shellstock tags must be kept on the premises for a minimum of ____ after the shellfish was used/sold. a. 7 days b. 30 days c. 90 days d. 1 year

c. 90 days

The documentation for "sushi grade" fish or fish that will be eating raw must be held for ______ after the raw fish is sold. a. 7 days b. 30 days c. 90 days d. 1 year

c. 90 days

The primary difference between viruses and bacteria is: a. moisture b. pH c. Host d. oxygen

c. Host

What practice can help prevent allergic reactions in a retail or restaurant facility? a. frying foods to destroy allergen b. separate all allergen foods in storage areas c. clean and sanitize all equipment between uses d. have severs memorize ingredient list on all served foods

c. clean and sanitize all equipment between uses

Which of the following is an acceptable hygienic practice for foodhandlers? a. wearing disposable gloves with cleaning the kitchen b. using hand sanitizer when soap is not availability c. covering a cut on a finger with a bandage and gloves d. wearing an apron when using the bathroom to protect your chef coat

c. covering a cut on a finger with a bandage and gloves

Trouble breathing, swollen extremities, hives/itchy rash and nausea are signs of: a. chemical burn b. noro-virus c. food allergy d. E.coli O157:H7

c. food allergy

When additives or curing is used to extend a food's shelf life or preservation, an operation must first: a. determine what the five risk factors are b. get USDA permission c. get a variance from the local regulatory agency d. train staff on the process of additives and curing

c. get a variance from the local regulatory agency

Which food item is most associated with Shiga toxin-producing Escherichia coli (STEC) outbreaks, like E coli O157:H7? a. cantaloupes b. peanut butter c. ground beef d. chicken breasts

c. ground beef

When receiving raw refrigerated poultry, you would reject the shipment if: a. it is extra firm to the touch b. is slightly pink c. has purple wing tips d. is surrounded by crushed ice

c. has purple wing tips

Viruses are primarily transmitted by: a. flies b. contaminated food c. humans d. free range chickens

c. humans

What should staff do when receiving a delivery of food and supplies? a. inspect non food items b. store it immediately and inspect it later c. inspect all food items and store as quickly as possible d. stack the delivery neatly and inspect within 4 hours

c. inspect all food items and store as quickly as possible

When receiving raw fish, you would reject the shipment if: a. it has clear eyes b. it is extra firm to the touch c. it has a strong fish odor d. is surrounded by crushed ice

c. it has a strong fish odor

How does a food handler segregate a product that has been recalled or has expired? a. mark box with big red "X" b. throw product away immediately c. label product "do not use" d. place product in a box outside the facility

c. label product "do not use"

Which thermometer device is best for reading the temperature for a dish-washing machine? a. infrared thermometer b. time-temperature indicator c. maximum registering thermometer d. thermocouple

c. maximum registering thermometer

Metal shavings in a can of corn is considered which type of hazard/contamination? a. allergen b. chemical c. physical d. biological

c. physical

Food allergens are: a. sugars like lactose found in milk b. fat molecules like saturated fat found in whole milk c. protein like casein found in milk d. whole foods like milk

c. protein like casein found in milk

Which is an example of physical contamination? a. sneezing on food b. using a sanitized cutting board when chopping lettuce c. rib bones in a salmon fillet d. cooking tomato sauce in a copper pot

c. rib bones in a salmon fillet

If you use water to thaw your frozen turkey, it must be: a. running in a three compartment sink and alternated between sinks b. running at a constant rate above 40 degrees F c. running at a constant rate below 70 degrees F d. soaking in a utility sink using hot water

c. running at a constant rate below 70 degrees F

When receiving raw beef steaks, you would reject the shipment if: a. it is extra firm to the touch b. is slightly pink c. smells oxidized or rancid d. is surrounded by crushed ice

c. smells oxidized or rancid

Which food does NOT need to be clearly labeled with its common name? a. basmati rice b. flour c. strawberries d. garlic salt

c. strawberries

What temperature do infrared thermometers measure? a. internal food b. air c. surface d. oven

c. surface

According to the FDA code, how many days can a prepared TCS food remain in a refrigerator? a. 2 days b. 3 days c. 5 days d. 7 days

d. 7 days

Americans with Disabilities Act (ADA) provides employees with civil-rights protection for the following except: a. tuberculosis b. HIV/AIDS c. Hepatitis C d. Hepatitis A

d. Hepatitis A

The 2 major viruses associated with food-borne illness are: a. AIDS/HIV and Hepatitis A b. Hepatitis C and Influenza c. Hepatitis C and Staphylococcus d. Norovirus and Hepatitis A

d. Norovirus and Hepatitis A

When purchasing food from a supplier, the supplier report should include which items? a. receiving and storage b. cleaning and sanitizing c. HACCP or food safety plan d. all of the above

d. all of the above

Which of the following can chip a tooth while eating? a. olive pit in garlic-stuffed olives b. a broken chicken bone found in a roasted chicken leg c. pebble mixed in a spinach salad d. all of the above

d. all of the above

Which of the following people have been known to create a deliberate or intentional contamination? a. angry employee b. vendor c. competitor d. all of the above

d. all of the above

Why are large fish associated with mercury? a. mercury pollution in water where fish live b. large fish accumulate unsafe levels of mercury from polluted water over time c. mercury or methyl mercury is a stable compound that can accumulate in tissue and is difficult to remove/breakdown d. all of the above

d. all of the above Notes: - mercury can cause irreversible brain damage - mercury is considered a contaminant

Why should food temperatures be taken in 2 different locations in a casserole dish? a. to make sure the thermometer is calibrated correctly b. because it is required by the thermometer manufacture c. to ensure that the thermometer is accurate to +/- 2 degrees F d. because temperatures may vary in the food

d. because temperatures may vary in the food

Food handlers must wash their hands under all of the following conditions except: a. after using the bathroom b. before and after preparing poultry c. after using a Kleenex/tissue d. before throwing out the garbage

d. before throwing out the garbage

Which food item is most associated with Non-typhoida salmonella outbreaks? a. juice b. new york steaks c. apples d. chicken breasts

d. chicken breasts

Which is an example of chemical contamination? a. sneezing on food b. using a sanitized cutting board when chopping lettuce c. rib bones in a salmon fillet d. cooking tomato sauce in a copper pot

d. cooking tomato sauce in a copper pot

Which food item is most associated with Clostridium botulinum outbreaks? a. spinach b. salad dressing c. canned tomatoes d. foil wrapped baked potatoes

d. foil wrapped baked potatoes

Which food item is associated with Bacillus cereus outbreaks? a. garlic-in-oil mixture b. baked potatoes c. mushrooms d. fried rice

d. fried rice

Mushrooms are a type of: a. virus b. bacteria c. parasite d. fungi

d. fungi

Food handlers are required to wear the following: a. hairnets and cotton pants b. hairnets or hats c. hairnets or hats, cotton pants, and closed toe shoes d. hairnets or hat and closed toe shoes

d. hairnets or hat and closed toe shoes

Food handlers can use single-use towels or _______ to dry their hands. a. apron b. sanitizing towel c. side towel d. heated air hand drying machine

d. heated air hand drying machine

What should an employee do if a food or ingredient has been recalled? a. dispose of food immediately and contact manager b. tell all customers to call the local regulatory agency or health department c. contact manager and company who gave the recall information d. hold recalled food aside away from other food and label "do not discard and do not use"

d. hold recalled food aside away from other food and label "do not discard and do not use"

Which item should definitely be rejected? a. sealed bags of organic cookies in damaged case b. cartons of milk received at 40 degrees F c. shelled eggs at an air temperature of 45 degrees F d. live oysters at an air temperature of 50 degrees F

d. live oysters at an air temperature of 50 degrees F

What does the L stand for in the FDA's ALERT tool? a. listen b. leave c. limit d. look

d. look

A food handler who works in a long-term health care facility may be "restricted" from working around food if he or she: a. has a fever and sore throat b. has a food borne illness c. has nausea and vomiting d. none of the above

d. none of the above

On-set for a food-borne illness is always: a. sudden/immediate of food contaminated with Salmonella b. 2 hours after ingestion of food contaminated with Salmonella c. 2 days after ingestion of food contaminated with Salmonella d. none of the above

d. none of the above

In a walk-in refrigerator or cooler, what item should be stored on the bottom shelf? a. raw salmon steaks b. raw pork c. raw ground beef patties d. raw whole turkeys

d. raw whole turkeys

Cans of diced tomatoes with dents must be: a. opened immediately and reheated to kill bacteria b. opened immediately and refrigerated at 41 degrees F c. nothing because dented cans are still safe to consume d. reject the order and/or throw away

d. reject the order and/or throw away

In a walk-in refrigerator or cooler, which of the following foods and raw animal products are correctly stored on shelves from top to bottom? a. sandwich, beef steaks, chicken breasts, ground lamb b. pasta salad, fish fillets, ground chicken, ground beef c. ground fish, pork chops, ground beef, whole turkeys d. rice pilaf, shrimp salad, ground pork, chicken breasts

d. rice pilaf, shrimp salad, ground pork, chicken breasts

The act of receiving includes: a. sending the least busy food handler to inspect deliveries b. being prepared for deliveries at any time c. storing cool items in the freezer d. scheduling deliveries when trained staff can inspect them

d. scheduling deliveries when trained staff can inspect them

Which is considered one of the major eight food allergens? a. chicken b. beef c. lentils d. shrimp

d. shrimp

Food handlers need to wash hands before: a. using cell phone b. taking out garbage c. cleaning floor d. stacking clean glassware

d. stacking clean glassware

What causes preschool aged children (i.e. <5 years old) to be at high risk for foodborne illness or food allergies? a. they have not received all of their immunization shots b. they typically eat ready-to-eat foods like fruits and veggies c. their parents are at risk d. their immune systems are not fully developed or strong

d. their immune systems are not fully developed or strong

Which thermometer device is best for reading the temperature for a thin hamburger patty? a. infrared b. time-temperature indicator c. maximum registering thermometer d. thermocouple

d. thermocouple

When receiving blocks of cheddar cheese, you would reject the shipment if: a. they are wrapped in plastic b. they smell "cheesy" c. they are bright yellow d. they have mold on the outside surface

d. they have mold on the outside surface

_________ is one way to prevent hand contamination after washing hands. a. washing gloves after washing hands b. using your apron to dry hands c. using hand antiseptic before washing hands d. using paper towel to open bathroom door

d. using paper towel to open bathroom door

Thermometers should be placed _____ of a walk in refrigerator with measuring accuracy of +/- _____ degrees F. a. coldest location; 2 b. coldest location; 3 c. warmest location; 2 d. warmest location; 3

d. warmest location; 3

Hands should be washed under which of the following conditions? a. under cold running water b. in a 3 compartment sink c. with an approved hand sanitizer d. wash for at least 20 seconds

d. wash for at least 20 seconds

Which is considered one of the major eight food allergens? a. rye b. oats c. barley d. wheat

d. wheat

When can a food handler diagnosed with jaundice return to work? a. after one week b. when his/her skin turns to a natural color c. seven days after the last symptom is observed d. when approved by the medical authority and regulatory agency

d. when approved by the medical authority and regulatory agency

The 6 conditions for bacterial growth are:

food, acidity, temperature, time, oxygen, moisture