ServSafe Exam (Video Exam 1)

For an illness to be considered a "food borne outbreak," how many people must be affected after eating the same food? A. 2 B. More than 5 C. 10 D. 10% of the people who ate the food

A. 2

You have been out on vacation for a few days from your job as a food service manager. Upon returning, you find a food in the walk-in refrigerator and are unsure of its safety. What should you do? A. Discard it B. Assume that food is good if it is stored correctly C. Examine the package for rips or tears D. Ask employees who work with that food for their opinion and expertise

A. Discard it

FIFO stands for? A. First In First Out B. Food in Fast Operations C. Fall Injuries Fail Others D. Food Inspection for Optimum-use

A. First In First Out

HACCP is associated with? A. Food protection B. Food service worker certification C. Food service worker conditions D. Food service historical documention

A. Food protection

You've been informed of a food recall. You should identify the item, remove it from inventory, label it, and? A. Inform staff B. Throw it out C. Reheat it D. Take a sample

A. Inform staff

What is the second sink in a three-compartment sink used for? A. Rinsing B. Washing C. Scraping D. Sanitizing

A. Rinsing

What would be an inappropriate time to feature on a children's menu? A. Salmon sushi B. Cornmeal-crusted mahi mahi C. Granola with blueberry yogurt D. Spinach and ham stuffed baked potato

A. Salmon sushi

Which of these would not be a reason to reject a shipment of canned food? A. The shipping carton is torn B. One of the cans appears to be swollen C. Some cans show dents at the seams D. There is evidence of can leakage on the bottom of the carton

A. The shipping carton is torn

Which of the following is not a potential source of chemical contamination? A. Toxins in fish B. Incorrectly applied pesticides C. Not rinsing cleaners away D. A reaction between pewter and acidic foods

A. Toxins in fish

What type of thermometer would be best to check the internal cooking temperature of a pork roast? A. Infrared B. Bimetallic stemmed C. Surface probes D. Maximum registering

Bimetallic stemmed

What is the minimum internal cooking temperature for injected meat? A. 135 F for 17 seconds B. 155 F for 15 seconds C. 155 F for 17 seconds D. 165 F for 15 seconds

C. 155 F for 17 seconds

Hot water used for sanitizing must be at least? A. 135 F B. 165 F C. 171 F D. 191

C. 171 F

Never par-cook for longer than? A. 30 minutes B. 40 minutes C. 60 minutes D. 90 minutes

C. 60 minutes

Your restaurant makes a TCS (time-temperature control) dish on site. Assuming it is properly labeled and stored, when must it be discarded? A. 2 days B. 3 days C. 7 days D. 10 days

C. 7 days

Paul needs to check the temperature of reduced oxygen packaged (ROP) items. How should he do it? A. By laying a thermometer probe on top of a package B. By laying one of the packages on top of a thermometer probe C. By placing a thermometer probe between two packages D. By piercing one of the packages and inserting a thermometer probe

C. By placing a thermometer probe between two packages

What should your facility do to slow the spread of norovirus? A. Discard all unsafe TCS foods B. Cook foods to a minimum of 135 F C. Clean up vomit immediately D. Only purchase form approved sources

C. Clean up vomit immediately

Robert is using a cutting board for the same task during his entire shift. How often should his board be washed and sanitized? A. Every hour B. Every two hours C. Every four hours D. Every six hours

C. Every four hours

Evie is putting items into refrigerated (cooler) storage. Which of the following is the correct shelf order, top to bottom? A. Fresh lettuce, raw pork chops, raw chicken breasts, fresh ground beef B. Fresh ground beef, raw pork chops, fresh lettuce, raw chicken breasts C. Fresh lettuce, raw pork chops, fresh ground beef, raw chicken breasts D. Fresh lettuce, fresh ground beef, raw pork chops, raw chicken breasts

C. Fresh lettuce, raw pork chops, fresh ground beef, raw chicken breasts

Which of these is incorrect regarding thermometers and food safety? A. You can re-calibrate a thermometer using either ice point or boiling water methods B. Immersion probes on a thermocouple thermometer are used to measure the temperature of liquids C. Infrared thermometers are the most accurate choice for both surface and internal temperatures D. To get the most accurate reading, the probe of the thermometer should be inserted into the thickest part of the food

C. Infrared thermometers are the most accurate choice for both surface and internal temperatures

To protect against deliberate contamination, the FDA recommends you? A. Install cameras B. Never allow staff to accept deliveries C. Limit access to storage areas D. Conduct background checks on delivery drivers

C. Limit access to storage areas

Bacteria is most likely to thrive in which type of environment? A. Arid B. Oxygen-rich C. Moist D. Temperature over 135 degrees Fahrenheit

C. Moist

Which would not be good practice when cooling food? A. Cutting large food items into smaller pieces B. Transferring food to smaller, shallow pans for cooling C. Placing hot food in the refrigerator for quick cooling D. Placing containers of cooked food into an "ice bath" in another container for quick cooling

C. Placing hot food in the refrigerator for quick cooling

Jessica needs to thaw some frozen chicken. Which method would not be appropriate? A. Microwave it B. Put it in the refrigerator C. Put it on the counter D. Run it under cool water

C. Put it on the counter

The power goes out in your restaurant. As a manager, what is the first action you should take? A. Hook up the generator B. Throw out all the TCS foods C. Write down the time D. Check and record all food temperatures of frozen, refrigerated, and hot foods

C. Write down the time

At what range within the Temperature Danger Zone (TDZ) do pathogens grow even more rapidly if foods spend too much time in or around the range? A. 40-140 F B. 41-135 F C. 65-125 F D. 70-125 F

D. 70-125 F

While everyone is at risk for food borne illnesses given the right circumstances, a few populations are most susceptible. Who of these is the least likely to contract a food borne illness? A. A healthy 3 year old B. A 22 year old with HIV C. A healthy 85 year old D. A clinically obese 30 year old

D. A clinically obese 30 year old

Broken glass in the ice machine is considered? A. A high risk B. A control point C. A pathogen D. A physical contaminant

D. A physical contaminant

What is the first thing you should do when notified by a customer of a food borne illness? A. throw suspicious food out B. Call a staff meeting to go over your food safety program C. Contact your local regulatory authority and report it D. Collect their contact information, food eaten, and symptoms

D. Collect their contact information, food eaten, and symptoms

Emily is cooling two gallons of leftover chili. First, she must? A. Divide the chili into airtight containers B. Divide the chili into two tall stainless steel pots C. Divide the chili into shallow plastic containers D. Divide the chili into smaller shallow stainless steel pans

D. Divide the chili into smaller shallow stainless steel pans

When contacting your local regulatory authority after a reported food borne illness, you should? A. Contact the supplier B. Throw away food responsible C. Handle the issue without them D. Give them your temperature logs

D. Give them your temperature logs

You receive a shipment of cold foods and notice the storage temperature is 45° F. This would be a problem for all of these foods except? A. Sprouts B. Sliced melon C. Poultry D. Live shellfish

D. Live shellfish

The FDA is responsible for inspecting all food except for which of the following? A. Bottled water B. Canned goods C. Infant formula D. Meat, poultry, and eggs

D. Meat, poultry, and eggs

Which of these is false regarding food service pest control measures? A. Pests can become resistant to pest control measures B. Pest control measures may vary from region to regions and from pest to pest C. Pesticides and their uses are regulated by federal, state, and local laws D. Purchasing your own pesticides is appropriate if they are bought from a reputable dealer

D. Purchasing your own pesticides is appropriate if they are bought from a reputable dealer

A customer orders a muffin with their coffee. Which of the following is not an acceptable way to handle the muffin? A. With tongs B. Between a fresh, clean deli sheet C. With a freshly gloved hand D. Quickly with bare hands only near the muffin paper

D. Quickly with bare hands only near the muffin paper

Which of these would be unsafe practice concerning ice usage? A. Using ice to cool food B. Serving ice so a customer may cool coffee C. Making ice from drinking water D. Scooping ice out of the ice machine using a clean drinking glass

D. Scooping ice out of the ice machine using a clean drinking glass

Which of the following requires hand washing before and after the task? A. Removing the trash B. Cleaning and sanitizing a prep sink C. Using cleaning chemicals safely D. Touching raw meat, seafood, or poultry

D. Touching raw meat, seafood, or poultry

Which of the following is not something an employee (working with non-at-risk customers) would be restricted for? A. Having a persistent cough B. Having a sore throat with fever C. Having an uncovered wound D. Experiencing diarrhea from an infection

D. experiencing diarrhea from an infection

Chicken must be cooked to an internal temperature of _________ to be considered safe for consumption? A. 135 F B. 165 F C. 175 F D. 185 F

B. 165 F

All of these are signs that a food may be unsafe except? A. Cans with rust on them B. A carton that was delivered after business hours C. A package that has been re-taped shut D. Frozen food with large ice crystals on the package bottom

B. A carton that was delivered after business hours

Cross-contact refers to the passing of ________ to food or food contact surfaces? A. Dirt B. Allergens C. Chemicals D. Pathogens

B. Allergens

Which of the following best represents a TCS food? A. Room temperature olive oil B. Baked potatoes on the counter C. Frozen fish in freezer storage D. A ribeye cooked and served rare

B. Baked potatoes on the counter

When stored in the refrigerator, which food should be kept on the bottom shelf? A. Eggs B. Chicken C. Fish D. Cut vegetables

B. Chicken

Which of these is not a necessary item at a hand washing station? A. Hot water B. Electric hand dryer C. Trash receptacle D. "Staff members must wash hands" sign

B. Electric hand dryer

When inspecting incoming shipments of food, the Fahrenheit temperatures of the food should be? A. Frozen: 0 or less; Cold: 37 or less; Hot: 135 or more B. Frozen: 0 or less; Cold: 41 or less; Hot: 135 or more C. Frozen: 31 or less, Cold: 41 or less; Hot: 135 or more D. Frozen: 0 or less, Cold: 41 or less; Hot: 165 or more

B. Frozen: 0 or less; Cold: 41 or less; Hot: 135 or more

Meg is serving a guest an allergen special order. What is the last thing she should do? A. Describe the dish B. Hand deviled the dish to the customer C. Identify the ingredients D. Specify the special order to the kitchen

B. Hand deliver the dish to the customer

A guest finds an adhesive bandage in his food. What type of contamination would this be considered? A. Cross B. Physical C. Primary D. Chemical

B. Physical

What is the first step in the flow of food? A. Receiving B. Purchasing C. Holding D. Preparation

B. Purchasing

One of the responsibilities of Public Health Services (PHS) is to? A. Train your staff B. Review and approve food safety plans C. Keep poultry, meat, and eggs safe D. Create your personal hygiene program

B. Review and approve food safety plans

Cooling food should move form 135 F or higher to 70 F in ________ hours? A. One hour B. Two hours C. Four hours D. Six hours

B. Two hours

At the receiving step, what is the correct way to check the temperature of a container of sour cream? A. With a bimetallic stem probe held between two containers B. With a bimetallic stem probe inserted into an open container C. By checking the air temperature of the delivery truck D. By placing an infrared thermometer to the outside of the container

B. With a bimetallic stem probe inserted into an open container