servsafe test q
a commercially processed tcs food item is delivered to your establishment with a use by date that is less than 7 days of delivery. what should you do
Clearly mark the package with the use by date
these conditions are necessary for the growth of bacteria: food, acidity, temp, time, oxygen and moisture. what term is often used for these conditions?
FATTOM
handwashing stations are required in which area?
In food prep, service and dishwashing areas
which person is the most susceptible to food borne illness?
a 65 year old woman
coving is recommended for food service establishments. what is it?
a curved and sealed edge between the floor and wall, intended to make cleaning easier and more effective
what is the best example of the "fecal-oral route" of of contamination
a food Handler does not wash their hands after using the restroom
what is a thermocouple
a metal probed thermometer
which type of jewlery are your plowed to wear during food preparation
a plain band ring
what is a grease trap?
a plumbing fixture that prevents grease buildup from blocking drains
what type of establishment should not serve raw seed sprouts?
a senior living home
what is the easiestand safest way to calibrate a thermometer?
adjusting the thermometer so that ice water shows a temperature of 32
when is a food service operation able to hold or display tcs foods without temperature control?
after receiving approval in advance by regulatory authority
which of following is considered by the regulatory authority to be an imminent health hazard?
an electrical power outage flooding a sewage backup
which of the following is not considered an example of a corrective action
asking a customer who is ordering an alcoholic beverage for id
when is a food borne illness considered an outbreak?
at least 2 ppl
what is the temperature danger zone
between 41 and 135
in which temperature range do bacteria grow the most rapidly, even more rapidly than in the temperature danger zone
between 70 and 125
a pathogen is considered what type of contaminant?
biological
Which is an example of physical contamination?
bones in a fish fillet
which of the following is not considered a tcs food
bread
using color coded cutting boards and utensils is an effective strategy to help prevent what?
cross contamination
what is the best approach to dealing with pests
deny pests access to the operation work with a PCO deny pests food, water and shelter
in order from left to right, what should be placed in a three compartment sink for manual dishwashing?
detergent and water- clean water - sanitizing solution
which of the following symptoms is most commonly associated with foodborne illness?
diarrhea
what is a tcs food
food that requires time and temperature control for safety
E. coli is usually contracted from which food?
ground beef
which activity requires a food handler to wear a single use gloves?
handling ready toe at foods
jaundice (a yellowing of the skin and eyes) is usually caused by which food borne illness?
hepatitis A
which of the following is considers a common risk factor that may lead to food borne illness
holding food at incorrect temperature failing to cook food correctly purchasing food from unsafe sources
what is the best place to store cleaning supplies and chemicals
in an are that is used only for this purpose
which of the following is an acceptable method for cooling hot TCS food before storage?
in an ice water bath
when cooking a t bone steak, where should you insert a penetration probe thermometer to check its temperature?
in the thickest part of the meat
how should a cloth used for wet wiping be stores?
ina. bucket of sanitizing solution
what is a commonly used chemical sanitizer?
iodine chlorine quats
you are taking a previously cooked tcs food from the cooler for immediate service to a guest. as long as the food was cooked and cooled correctly, to what temperature must the food be reheated before being served?
it can be served at any temperature
which symptom must be reported to your regulatory authority when it afflicts a food handler?
jaundice
which of the following is not considered to be cross - contamination?
leaving food in the temperature danger zone for too long
why must ground meats be cooked to a higher temperature than whole cuts of meat
more pathogens reside on the outside of meat and grinding redistributes the pathogens throughout the meat
a cold storage unit must have a reliable thermometer. where should the thermometer be located?
near the warmest part of the unit
which of the following is an acceptable method for improving the appearance of food
none of these installing colored light fixtures using colored overwrap using food additives or color additives
which of the following would require obtaining a "variance" from your regulatory authority?
offering live shellfish from a display tank
how often shoulda. soft serve yogurt machine be cleaned and sanitized?
once a day
which of the following is not considered one of the the big eight allergens?
onions
which unused items may be re served to another customer?
prepackaged items such as soup crackers
what is a back flow prevention device intended for?
preventing cross connection
the temperature of food stored in hot holding has dropped into the temperature danger zone for a period of two hours. what should be done
quickly bring the food to the correct temperature
what should you do if food shipments are not delivered at the correct temperatures
reject the delivery
which government authority is responsible for writing the codes that regulate food service operations?
state and local health departments
if you are packaging fish using a reduced oxygen packaging method (ROP), the fish must include a label stating what?
that it must be frozen until used
what or who is the most responsible for training new staff about safe food and handling practices?
the certified food manager
a dishwashing machine should have the ability to measure which of the following?
the concentration of cleaning and sanitizing agent water pressure water temperature
the acronym alert stands for assure, look, employee, report, and threat. what type of food safety risk does this refer to?
the deliberate contamination of food
an immersion probe thermometer is used for checking the temperature of what?
the temperature of liquids such as soups, sauces, and frying oil
which of the following is not considered a safe way to thaw frozen meat>
under hot running water
what is the first step when cleaning and sanitizing stationary equipment
unplug the equipment
what is the best way to ensure the proper concentration of chemical sanitizes?
use a test kit
what type of pathogen is not normally destroyed by freezing or cooking and must be prevented through good personal hygiene
viruses
which symptom should cause a sick employee to be excluded from a food service establishment?
vomiting
a food handler has a wound or boil on their hand or wrist? what is the appropriate course of action?
wear an impermeable bandage and cover with a single use glove.
what is the first step to correctly washing your hands?
wet hands and arms
you are reheating a tcs food from the cooler for immediate service to a guest. assuming that the food was originally cooked and cooled correctly, what is the minimum temperature that the food must be heated to before serving?
you can safely serve it at any temperature
food from plants that will be hot held for a service should be cooked to what temperature?
135
what is the minimum temperature for TCS foods that are being hot held for service?
135
you are receiving a delivery of hot TCS food. what is the minimum temperature that you should receive the food at?
135
if a TCS food will be hot held for service, what is the minimum internal temperature that this food must maintain while being held?
135 F
food from plants that will be hot held for service should be cooked to what minimum temperature?
135 no minimum time
what is minimum internal temperature that raw fish, seafood, shellfish, and crustaceans should be cooked to for at least 15 seconds serving?
145
what is the minimum internal temperature that raw roasts (pork, beef, veal and lamb ) should be cooked to for at least 4 minutes before serving?
145
fish could be cooked to what minimum internal temperature?
145 for 15 seconds
seafood should be cooked to what minimum internal temperature?
145 for 15 seconds
shell eggs that will be served immediately (not hot held) should be cooked to what minimum temperature?
145 for 15 seconds
steaks chops or filets of pork, beef, veal and lamb should be cooked to what minimum internal temperature?
145 for 15 seconds
steaks or chops of commercially raised game should be cooked to what minimum internal temperature?
145 for 15 seconds
roasts of pork, beef, veal, and lamb should be cooked to what minimal internal temperature?
145 for 4 minutes
shellfish and crustaceans should be cooked to what minimum internal temperature?
145 or 15 seconds
flavor injected roasts should be cooked to what minimum internal temperature?
155 for 17 seconds
ground beef pork or other meats should be cooked to what minimum internal temperature?
155 for 17 seconds
ground, chopped, or minced seafood should be cooked to what minimum internal temperature?
155 for 17 seconds
injected or brined meats such as ham, should be cooked to what minimum internal temperature?
155 for 17 seconds
mechanically tenderized meat should be cooked to what minimum internal temperature?
155 for 17 seconds
ratites (large flightless birds such as ostrich or emu) should be cooked to what minimum internal temperature?
155 for 17 seconds
shell eggs that will be hot held for service should be cooked to what minimum temperature?
155 for 17 seconds
a dish that contains ground poultry as an ingredient should be cooked to what minimum internal temperature?
165 for <1 second
a dish that includes previously cooked TCS ingredients should be cooked to what minimum internal temperature>
165 for <1 second
stuffing that include fish, meat or poultry as an ingredient should be cooked to what minimum internal temperature?
165 for <1 second
poultry should be cooked to what minimum internal temperature?
165 for <1 second (instantaneous)
stuffed pasta, seafood, meat or poultry should be cooked to what minimum internal temperature?
165 for <1 second (instantaneous)
you are reheating a previously cooked TCS food from the cooler that will be a hot held for service. to what minimum temperature must be the food be reheated before being hot held for service?
165 for <1 second instantaneous
you are reheating previously cooked TCS food from the cooler that will be hot held for service to guests. assuming that the food was originally cooked and cooled correctly, what is the minimum temperature that the food must be reheated to before being hot held?
165 for any amount of time
what is the minimum internal temperature that raw poultry should be heated to before serving?
165 for less than 1 second
raw ground beef and pork should be heated to an internal temperature of 155 for how many seconds before serving?
17 seconds
to effectively heat sanitize equipment it must be soaked for at least 30 seconds in hot water that is what minimum temperature
171
you are heat sanitizing item by soaking them in hot water. what is the minimum temperature that the water should be?
171
what is the minimum water temperature for the final sanitizing rinse in a high temperature dishwashing machine?
180
when cooling a hot TCS food for cold storage, how quickly must you bring the temperature down from 135 to 70 or lower?
2 hours
how long can a hot held tcs food remain in the temperature danger zone before it must be served or thrown out
4 Hours
how long can raw TCS food remain in the temperature danger zone before it must be served or thrown out?
4 hours
if you will be holding a hot food for service without temperature control, what is the maximum amount of time that the food may remain int he temperature danger zone before it must be served or thrown out
4 hours
when cooling a hot TCS food for cold storage, how quickly must you bring the temperature down from 70 to 41 or lower?
4 hours
if a tcs food will be cold held for service, what is the maximum temperature that this food could be held?
41
what is the maximum temperature for cold storage unit?
41
you are receiving a delivery of cold TCS food. in most cases, what maximum temperature should the food be received at? (not including shellfish, shell eggs, and milk)
41
the temperature danger zone refers tow which range of temperatures
41-135
you are receiving a delivery of live shellfish. what maximum air temperature should they be received at?
45
you are receiving a delivery of milk. what is the maximum temperature that the milk should be received at?
45
you are receiving a delivery of shucked shellfish. what minimum temperature should the shellfish be received at?
45
you are receiving a shipment of shell eggs (eggs still in the shell) what is the maximum air temperature that the shell eggs should be received at?
45
when receiving a shipment of milk, eggs or live shellfish, the air temperature of the shipping container should be
45 or lower
hot tcs food needs to be cooled before storage. what is the maximum amount of time you should allow when bringing food down from 135 to the storage temperature of 41 or lower?
6 hours
how long can a cold held tics food remain in the temperature danger zone before it must be served or thrown out?
6 hours
if you will be holding a cold food for service without temperature control, what is the maximum amount of Time that they food may remain in the temperature danger zone before it must be served or thrown out
6 hours
what is the total amount of time that you should allow for cooling a hot TCS food down from 135 to 41 or lower, before putting it into cold storage?
6 hours or less
all items should be stored away from the walls and how many inches from the floor?
6 inches
how long can you safely tore ready to eat tcs food in a cooler at a temperature of 41 or lower?
7 days
in which temperature range do pathogens grow the most rapidly
70-125
