ServSafe Quiz #2 Assignment

What is one of the five CDC risk factors? A) Improper food storage B) Inadequate cooking C) Inadequate ventilation D) Improper employee training

B

A foodservice manager must buy new cleaning brushes with long-lasting bristles that do not absorb moisture. Which bristle would be the best choice? A) A. Wire B) Horsehair C) Straw D) Nylon

D

Unopened packages of cheese with expiration dates of 9/30 are stored in front of packaged cheese dated 10/14. This is an example of A) cross-contamination B) HACCP C) hazardous-food storage D) first in, first out (FIFO)

D

Which of the following methods correctly cools a hot food? A) cooling hot food from 135ºF (57ºC) to 70ºF (21ºC) within 3 hrs & from 70ºF (21ºC) to 41ºF (5ºC) or lower within 2 hrs. B) cooling hot food from 135ºF (57ºC) to 70ºF (21ºC) within 1 hrs & from 70ºF (21ºC) to 41ºF (5ºC) or lower within 6 hrs. C) cooling hot food from 135ºF (57ºC) to 70ºF (21ºC) within 4 hrs & from 70ºF (21ºC) to 41ºF (5ºC) or lower within 2 hrs. D) cooling hot food from 135ºF (57ºC) to 70ºF (21ºC) within 2 hrs & from 70ºF (21ºC) to 41ºF (5ºC) or lower within 4 hrs.

D

A foodhandler serving a glass of water to a customer should avoid holding the glass by the A) rim. B) middle. C) bottom. D) stem.

A

At what minimum temperature should hot food be held on a self-service buffet? A) 135°F(57°C) B) 155°F(68°C) C) 165°F(74°C) D) 180°F (82°C)

A

Coving is used to A) reduce sharp corners on hard-to-clean floors. B) reduce the risk of slips and falls. C) increase resiliency of hard-surface flooring. D) reduce noise in high-traffic areas.

A

In a temporary prep area where service items such as plates, knives, forks, and spoons cannot be washed and sanitized properly, it is best to A) use single-use service items. B) wipe the service items with a clean towel. C) rinse the service items in warm water. D) spray the service items with a detergent.

A

Observing foodhandlers' performance on the job, testing their food-safety knowledge, and reviewing past health inspection reports are three ways a manager can A) assess training needs. B) effectively manage food cost. C) avoid having regular health inspections. D) determine the employee work schedule.

A

The purpose of a Material Safety Data Sheet (MSDS) is to A) inform foodhandlers about the hazards of the chemicals they use. B) protect customers from potentially dangerous food substances. C) explain the correct use of potentially dangerous tools in the prep area. D) specify correct construction materials for foodservice operations.

A

Thoroughly cleaning a foodservice operation A) reduces pests' food supply. B) helps deny pests access to the foodservice operation. C) eliminates the need for a pest control program. D) eliminates pests from a foodservice operation.

A

What does a chemical sanitizing solution's effectiveness depend upon? A) pH, water hardness, and temperature of the solution B) Type of test strips utilized when testing the solution C) Color and odor of the solution D) Number of surfaces to be sanitized

A

What information does a chlorine test kit provide about a sanitizing solution? A) Concentration B) Effectiveness C) Temperature D) Time used

A

What is the minimum light intensity for a walk in refrigerator? A) 10 foot-candles (108 lux) B) 20 foot-candles (215 lux) C) 30 foot-candles (324 lux) D) 40 foot-candles (432 lux)

A

What is the most important factor in monitoring the temperature of food stored under refrigeration? A) the air temperature of the cooler B) the container in which the food is stored C) the internal temperature of the food D) the type of food

A

What should warewashing sinks be made of? A) Stainless steel B) Enamel C) Galvanized steel D) Cast iron

A

When is an operation required to have more than one type of sanitizer test kits? A) If using more than one kind of chemical sanitizer B) If using powder rather than liquid forms of a sanitizer C) When sanitizing with both hot water and chemicals D) When using one kind of sanitizer for multiple purposes

A

A foodhandler wonders when the dry-storage area needs to be cleaned. What can be done to find out, other than asking the manager? A) Wait until told to clean it. B) Check the Master Cleaning Schedule. C) Review the Cleaning Duty Roster Worksheet. D) Find out when the next inspection is scheduled.

B

A foodservice operation should do business with a supplier that A) has a distribution center within a mile of the foodservice operation. B) will deliver food items during slower, more convenient periods. C) promises to deliver food quickly from uninspected, unregistered foreign sources. D) offers reasonable prices but is under investigation for allegedly breaking regulatory requirements.

B

A shipment of frozen food arrives at receiving, and there are water stains on the bottom of a number of boxes. What does this indicate? A) That the shipment has been correctly handled B) That the frozen food may have thawed C) That the boxes should be put into frozen storage immediately D) That the boxes should be immediately weighted to check for content loss

B

At what temperature should potentially hazardous (TCS) cold food items be transported? A) 0°F (-18°C) or lower B) 41°F (5°C) or lower C) 45°F (7°C) or lower D) 135°F (57°C) or lower

B

Backup of sewage in the prep area and a serious pest infestation are hazards that A) require the implementation of a HACCP program. B) are grounds for immediate closure of a foodservice operation. C) must be corrected within 90 days of the inspection. D) are legally required to be reported in at least one local newspaper.

B

Before placing finely chopped, highly seasoned raw beef on its menu, a foodservice operation must A) get a grading stamp from the meat supplier. B) post a consumer advisory. C) construct a special prep area in the kitchen for this dish only. D) have recently had a health inspection.

B

Cooked vegetables should be A) held at room temperature. B) held at 135°F (57°C) or higher. C) cooked to 125° (52°C) or higher if to be held for later service. D) blanched in boiling water before serving.

B

The effectiveness of a chemical sanitizer can be limited by A) using water that is below 120°F (49°C). B) improper rinsing that leaves a detergent residue. C) air drying items after immersing them in the sanitizer. D) using metal tongs to remove items from the sanitizing solution

B

To prevent pests from entering into a foodservice operation, all doors, windows, and skylights should be A) tinted. B) tight fitting and free of breaks. C) framed in hardwood casing. D) lit by mercury vapor lighting.

B

What must be done to the floors in a food prep area? A) Cleaned regularly B) Cleaned and sanitized regularly C) Sanitized regularly D) Cleaned and sanitized only when dirty

B

What type of thermometer checks the surface temperature of food? A) Thermocouple B) Infrared C) Bimetallic stemmed thermometer D) Time-temperature indicator

B

When inspecting a shipment of fresh fruits and vegetables, a foodhandler should A) accept all boxes that appear to be undamaged without opening them. B) check containers for evidence of insect contamination. C) insert a thermometer into several fruits or vegetables to determine their temperatures. D) arrange to sanitize the produce before storing it.

B

Which food container is suitable for transporting food? A) A1uminum foil pan without a cover B) Heavy plastic coated produce box with cover C) Metal pan with aluminum foil cover D) Chemical bucket with tight fitting lid

B or C

A caterer is transporting lettuce salad, hot roast beef, and hot mashed potatoes to a banquet for service. Which food should be delivered in an insulated container at 135°F (57°C) or above? A) Salad and roast beef only B) Salad and mashed potatoes only C) Roast beef and mashed potatoes only D) Salad, roast beef, and mashed potatoes

C

A food protection manger receives a critical violation for chlorine sanitizer solution that is too low of concentration. When should the manager replace the sanitizer with a fresh solution? A) On the next shift, when foodhandlers are setting up for dinner B) Before the inspector returns to the foodservice operation C) Right away, and test it for correct strength with a test kit D) Right away, and ask the inspector to remove the violation since it had never happened before

C

A foodhandler does not know if a dish contains a specific ingredient to which a customer is allergic. What would be the best response? A) "No one has ever fallen ill from eating that dish, so I'm sure it's OK." B) "I can't tell you because it's the cook's special recipe." C) "I don't know." D) "The manager would tell us if it had any problems. It's delicious so I would go ahead and order it."

C

A pan is being washed in a three-compartment sink. Some food bits are stuck to the pan. To clean the pan correctly, A) soak the pan in warm water, wash it in a detergent solution, rinse, and air dry. B) scrape the pan, wash it in a detergent- sanitizer solution, rinse, and air dry. C) scrape the pan, wash it in a detergent solution, rinse, sanitize, and air dry. D) scrape the pan, wash it in a detergent solution, immerse in a chlorine bleach solution, rinse, and air dry.

C

A tuna salad was removed from refrigeration and served at a picnic at 1:00 p.m. The temperature of the salad never exceeded 70°F (21°C). When must any remaining tuna salad be thrown out? A) At 5:00 p.m. that evening B) At 6:00 p.m. that evening C) At 7:00 p.m. that evening D) At 8:00 p.m. that evening

C

An example of monitoring a critical control point is A) preheating an oven to 350°F (177°C). B) storing food 6 inches (15.24 cm) above the floor and away from the walls of a walk-in freezer. C) measuring the temperature of chicken on a steam table at regular intervals. D) slicing raw carrots on a clean, sanitized cutting board before adding them to beef stew.

C

At what temperature should cottage cheese be held on a salad bar? A) 50°F (10°C) or lower B) 46°F (8°C) or lower C) 41°F (5°C) or lower D) 32°F (0°C) or lower

C

Cooking food to the required minimum internal temperature A) kills all harmful pathogens. B) reduces pathogens to safe levels while destroying all spores and the toxins they create. C) reduces pathogens to safe levels but does not destroy spores or toxins. D) does not affect the safety of food.

C

Hot food is being delivered to a banquet. What is the lowest temperature at which it should be received? A) 115°F(46°C) B) 125°F(52°C) C) 135°F(57°C) D) 145°F (63°C)

C

In what liquid should wiping towels for use in the prep area be stored? A) Clear cold water B) Clear hot water C) Sanitizing solution D) Soapy hot water

C

The gap between what foodhandlers are required to know to perform their jobs and what they actually know is called A) a job scan. B) a task analysis. C) a training need. D) an employment deficit.

C

The temperature of a stuffed pork chop should be measured by A) checking the temperature of the oven. B) placing a thermometer on the surface of the pork chop. C) placing a thermometer in the center of the stuffing in the pork chop. D) leaving a digital thermometer in the pork

C

To help ensure that shell eggs will be safe to eat, they should be A) pooled for preparation at a later time. B) mixed together with pasteurized eggs. C) stored in the cooler at 45°F (7°C) or lower. D) cooked to 130°F (54°C).

C

What is the correct way to make sure a chemical sanitizing solution in a three-compartment sink is at the correct strength? A) Change the solution every two hours. B) Change the solution at the end of each shift. C) Use a test strip to measure the sanitizer's concentration. D) Use one capful of sanitizer per gallon of water.

C

What is the recommended method for cleaning and sanitizing dishes in a three compartment sink? A) Wash with an approved sanitizer, rinse, then air dry. B) Wash, sanitize in hot water, then rinse with cool water. C) Wash, rinse, sanitize, then air dry. D) Rinse, wash in hot water, then sanitize.

C

What type of dishwasher would have a final rinse temperature of 120°F (49°C)? A) A high-temperature machine B) A stationary single rack high-temperature machine C) A chemical-sanitizing machine D) A combination high-temperature, chemical-sanitizing machine

C

When serving customers dinner entrees, a server grips the plates by holding the tops firmly with the thumbs without touching the food. The palm of the hand supports the bottom of the plates. Did the server handle the plates correctly? A) Yes, because the food wasn't touched. B) Yes, because the palm of the hand supported the bottom of the plate. C) No, because the thumbs touched the food- contact area of the plate. D) No, because only one plate should have been carried at a time.

C

Which food items can be received at a temperature of 45°F (7° C) or lower? A) Fresh fish B) Fresh poultry C) Shell eggs D) Frozen cod fillets

C

Which of the following is not necessary about how often should a meat slicer be cleaned and sanitized? A) At the end of each day, even if it was not used. B) After slicing cheese and preparing to slice meats. C) Every 2 hours if it is being used without stopping. D) Every 4 hours when in continual use.

C

While new foodhandlers are practicing a food safety procedure, it is important for the manager to A) take pictures of the foodhandlers performing the procedure. B) work side-by-side with the foodhandlers for the first two weeks. C) provide specific and immediate feedback. D) leave the foodhandlers alone so that they

C

A cook is preparing raw shell eggs that will be held at the breakfast buffet. The minimum internal cooking temperature for these eggs must be A) 135°F (57°C) for 15 seconds. B) 140°F (60°C) for 15 seconds. C) 145°F (63°C) for 15 seconds. D) 155°F (68°C) for 15 seconds

D

A foodhandler worked a ready-to-eat food station for an entire 7-hour shift. Only readyto-eat food was handled during the entire time. When should new gloves be used? A) After finishing the ready-to-eat food station B) After handling each ready-to-eat food product C) Every two hours beginning after the first hour D) Once at the beginning and again in four hours

D

After mopping, where should the mop and bucket be stored? A) Near food-prep areas in case something spills B) In the far corner of the food prep area C) In the employee bathroom next to the sink D) In a separate area away from food

D

The first step in cooling a large roast before refrigerating is to A) cover the entire roast. B) place the roast in a shallow pan. C) immerse the roast in an ice-water bath. D) cut the roast into smaller pieces.

D

The manager of a foodservice operation joins the health inspector during inspections in order to A) find out if any foodborne illnesses have been linked to the foodservice operation. B) offer free food to the inspector to get a good score. C) attempt to get out of violations and corrections. D) learn from the inspector's comments and suggestions.

D