Servsafe exam review

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

+ 2 F Degrees

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

. A variance from the regulatory authority

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

10 seconds

At what minimum temperature should hot TCS food be held?

135 F

What is the minimum internal cooking temperature for ground beef?

155 F

What temperature must TCS food be reheated to if it will be hot held?

165 F

A foodborne illness outbreak occurs when how many people get sick from eating the same food from the same location.

2

When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least

4 inches

At what maximum internal temperature should cold TCS food be held?

41 F

When installing equipment on the floor, that will be on legs or caster, that equipment must be how tall from the bottom of the equipment to the floor?

6 inches

How long can ready-to-eat TCS food that was prepped in-house be stored if it is held at 41o or lower?

7 days

When should hand antiseptics be used?

After washing hands

What is the most reliable method for preventing backflow?

Air Gap

How far above the floor should food be stored?

At least 6 inches

At what temperature do most foodborne pathogens grow most quickly?

Between 70F and 125F degrees

What is the first step in developing a HACCP plan?

Conduct a Hazard Analysis

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 principal?

Corrective Actions

Salmonella Typhi is commonly linked with ground beef.

False

FAT TOM is an acronym that stands for

Food, Acidity, Time, Temperature, Oxygen, Moisture

Pre-school age students are more likely to get sick from contaminated food because they are in the category of

High Risk Population

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

July 25th

What organization creates national standards for foodservice equipment?

NSF

Pesticides should be disposed of by

PCO

Who should apply pesticides?

PCO

A food handler prepping a salad stops to scratch an itch on her arm and then returns to making the salad. This action can make food unsafe by

Poor Personal Hygiene

Which agency enforces food safety in a restaurant?

State or local regulatory authority

What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?

Tell the cook to stay away from work and see a doctor

Which is a requirement for key drop deliveries?

The items are placed in the correct storage location

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

Time Temperature abuse

Leftover chili that is cooled on the counter becomes unsafe because of

Time temperature abuse

A food handlers hands can transfer pathogens from one food to another.

True

Parasites are commonly associated with seafood.

True

What information should a master cleaning schedule contain?

What should be cleaned, when, by whom, and how

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

clean plate

After which activity must a food handler wash their hands?

clearing tables

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

closure of the operation by the regular authority

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

cross contamination

If food contact surfaces are in constant use, how often must they be cleaned and sanitized?

every 4 hours

All pathogens need oxygen to grow.

false

All new staff should receive training on

general food 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 expertise of the learners?

guided discussion

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

mow the grass

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

penetration probe

The three types of contaminants that are a risk to food are

physical, chemical, biological

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

preventing cross contamination

Which item can be received at 45o F

shell fish

A safe way to cool a stockpot of meat sauce is to put it into a

sink of ice water

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

strong and oily

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

the inspectors identification