servsafe textbook questions
While getting ready to check the temperature of a roast chicken, a chef dropped a bimetallic stemmed thermometer onto a prep table. What should the chef do next?
calibrate the thermometer
a cook has decided to use a copper pot to heat up tomato sauce. what type of contamination will likely occur
chemical
What item must guests take each time they return to a self-service area for more food?
clean plate
what should you do when a customer calls to complain about a foodborne illness he says was caused by your established
complete an incident report
what is the most important way to prevent a foodborne illness caused by bacteria
control time and temperature
What must food handlers do to food immediately after thawing it in the microwave
cook it!
the temperature of chili is checked during holding. the chili has not met the critical limit and is thrown out according to house policy. throwing out the chili is an example of which HACCP principal
corrective action
a food handler drops the end of a hose into a mop bucket and turns the water on to fill it. what has the food handler done wrong
created a cross-connection
A package of raw chicken leaking fluid onto a ready-to-eat fruit cup is an example of what
cross - contamination
what is the threat to food safety caused by storing raw ground turkey above ready to eat food
cross contamination
What must be included on the label of TCS food that was prepped in-house? date that the food was received name of each TCS ingredient included date the food should be thrown out list of all potential ingredients
date that the food should be thrown out
which issue is one of the five common risk factors for foodborne illness
equipment that is contaminated
what type of food is commonly linked with parasites
fish
shigella spp. is commonly linked with what type of food
food easily contaminated by hands
What is TCS food?
food requiring time and temperature control for safety
a manager notices a former employee opening boxes in the dry storage area and believes the product may have been contaminated. as described in the ALERT program, what should the manager do with the product
hold the product
What probe should be used to check the temperature of a large stockpot of chili?
immersion probe
what is the correct place to dispose of dirty mop water
in a curbed floor drain
if a server uses a wet wiping cloth for wiping counters, where must the cloth be stored between uses
in sanitizing solution
A cook is checking the internal cooking temperature of a beef roast. Where should the thermometer probe be placed?
in the thickest part of the food
which thermometer is incapable of measuring the internal temp of food bimetallic stemmed infrared thermocouple thermistor
infrared thermometer
What is the best method of checking the temperature of a delivery of fresh meat?
insert the thermometer probe into the thickest part of the meat
what is the most important factor in choosing a food supplier
it has been inspected and complies with local, state, and federal laws
what is true about HACCP
it must be based on a written plan
A food handler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. what must be done to the cutting board?
it must be washed, rinsed, and sanitized
on January 1st, a food handler is preparing chill that contains ground beef and pork sausage. the ground beed has an expiration of January 3rd, the pork has expiration of the 5th. what is the used by date of the chili
jan 3rd
the most common symptoms of a foodborne illness are diarrhea, vomiting, fever, nausea, abdominal cramps, and
jaundice
when must you discard chicken salad that was prepped on July 18th
july 24th
In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler?
lettuce, fresh salmon, fresh pork roast, fresh chicken breast
what is the one acceptance criteria for fresh shellfish
mild ocean smell
Why is high staff turnover a risk to food safety?
new staff training leaves less time for ongoing food safety training
A guest called an operation and told the manager about getting sick after eating there. The guest complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness?
norovirus
what happens when food spends time in the danger zone
pathogens have time to grow
the owner of a new restaurant observed that the covering is not adhering to the wall. what could happen because of this
pests will having a place to hide
how should the temperature of a vacuum packed meat be checked during receiving
place the thermometer stem or probe between two packages of product
A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron pocket. What is the risk that could cause a foodborne illness?
poor cleaning and sanitizing
what is the most important way to prevent foodborne illness caused by viruses
practice good personal hygiene
the five common risk factors that can lead to foodborne illness are purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, and
practicing poor personal hygiene
a manager received a recall alert for an item in her restaurant. what should she do
put the item in a secure location and label it so it will not be used
Which food should NOT be offered on a children's menu: a rare hamburger, fried chicken tenders, grilled cheese sandwich, or spaghetti with meat sauce?
rare hamburger
an employee has received a shipment of pork with no use-by date or expiration date. what should she do
reject the item
a manager is inspecting food received from a suppliers truck. he observes droppings from pests in an item. what should he do
reject the item with signs of pests
what are the requirements when a utensil si stored in water between uses
running water at any temp or a container of water at 135 F or higher
a safe way to cool a stockpot of chicken soup is to put it into a
sink of ice water
What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
smooth and durable
a food handler prepares and delivers meals to elderly people. what symptoms require this food handler to stay home?
sore throat with fever
a prep cook stores a bottle of sanitizer on a shelf above a prep table. to prevent chemical contamination, what should be done differently
store the sanitizer bottle away from prep area
servsafe....
sucks
What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?
tell the cook to not come to work and to see doctor
An operation received a violation in the outside area of the facility. The manager reviewed the area and saw that the Dumpster was placed on a freshly graveled drive. The lids were closed, and the drain plug was in place to prevent the Dumpster from draining. What was the problem?
the surface underneath the dumpster should have been paved with concrete or asphalt.
An operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem?
the ventilation system is not working correctly
cold TCS food has been without temp control for three hours and the temp has exceeded 70 F. what should be done with the food
throw it out!
a server notices that guests at her table did not finish all their tortilla chips, what should she do with the leftovers?
throw them out duh
Aside from temperature, which other FAT TOM condition will a foodservice operation be most able to control?
time
A food handler pulled a large hotel pan of chicken salad from the cooler and used it to prepare sandwiches, what is the risk to food safety
time temp abuse
what device can be used to record time-temperature abuse during the delivery of food
time temp indicator
What causes large ice crystals to form on frozen food and its packaging?
time-temp abuse
A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food?
time-temperature abuse
what is the purpose of a food safety management system
to actively control risks and hazards throughout the flow of food
what is the primary purpose of a food defense program
to address points in an operation where food is most at risk from cross-contamination
why should lights in food preparation areas be equipped with protective covers
to keep broken glass away from food
Why must prep tables be cleaned and sanitized between uses?
to prevent cross-contamination
Which is a TCS food?
tofu
Which part of the plate should a food handler avoid touching when serving customers?
top
after eating seafood, a guest experienced tingling in the lips and a reversal of hot and cold sensations. what most likely caused the illness
toxin
How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?
up to the dimple of the thermometer
a pan of lasagna at 165 F was packed in a heated cabinet for off site service, what is the minimum info that should be on the pan label
use by date and time and reheating and service instructions
What should food handlers do to prevent food allergens from being transferred to food?
use cleaned and sanitized utensils when prepping the order
a food handler has an infected cut on his finger. he washed the cut and put new gloves on before prepping food. what did the food handler forget to do?
use hand sanitizer
Signage posted at a handwashing station must include a reminder to staff to
wash hands before returning for work
which of the following situations poses an imminent health hazard
water backs up from a floor drain and comes in contact with food in dry storage.
Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines?
water pressure
which of the following actions is an example of an FDA public health intervention for controlling the common risk factors for foodborne illness
wearing single-use gloves when handling ready-to-eat food
under what condition are single-use gloves not required? when handling ready-to eat food when chopping veggies for a salad bar when prepping sandwiches when adding seasonings to raw meat
when adding seasonings to raw meat
What is a foodborne illness outbreak?
when two or more people have the same symptoms after eating the same food
When washing hands, what is the minimum time you should scrub with soap?
10 seconds
What temp must TCS food be reheated to if it will be hot-held?
165 for 15 seconds
what is the minimum internal cooking temperature for a chicken breast
165 for <1 second
a thermometer used to measure the temp of food must be accurate to what temp
2 F or 1 C
An air temp measuring device used to measure the temp in a cooler must be how accurate?
3 F or 1.5 C
An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served, or thrown out?
4
When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least
4 inches
how far off the floor should tabletop food
4 inches
At what maximum internal temperature should cold TCS food be held?
41 F
what is the correct temperature for receiving cold TCS food
41F , 5C or lower
what is the maximum air temp at which you may safely store shell eggs
45 F or lower
cold macaroni salad was removed from refrigeration at 12 pm and held without temp control. the temp never exceeded 70 F. at what time must any remaining product be discarded
6 pm
When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step?
60 minutes
How long can ready-to-eat TCS food that was prepped in-house be stored if it was held at 41°F (5°C) or lower?
7 days
what is the maximum water temp that may be used when thawing frozen ROP fish under running water
70 F
How far above the floor should food be stored?
At least 6 inches (15 cm)
Which pathogens are found in high numbers in an infected person's feces, are highly infectious, and can cause severe illness?
Hepatitis A, norovirus, salmonella typhi, nontyphoidal salmonella, shigella spp., and shiga toxin producing e-coli
what is one organization which creates national standards for foodservice equipment
NSF
which pathogen is commonly linked with eggs
Nontyphoidal Salmonella
which food contains a common allergen
Smoked salmon wrapped in a lettuce leaf
which is a requirement for key drop deliveries
The items are placed in the correct storage location
which is a requirement for key drop deliveries?
The items are placed in the correct storage location
raw hamburger patties are stored in a sealed carton at room temperature next to the grill. what is the main risk that could cause a foodborne illness
Time-temperature abuse
who is a most risk of contaminated food?
a food handler who's young son has been vomiting
minimum internal cooking temps
a. chicken and poultry ( round or whole ) stuffed meats, foods that are reheated-165 degrees for less than 1 second b. ground beef, and other meats, ground seafood, shell eggs for holding-155 degrees for 17 seconds c. seafood, steaks and chops, shell eggs for immediate service- 145 degrees for 15 seconds d. 145 for 4 minutes- PORK
Due to an operation's space limits, ready-to-eat and uncooked food must be stored in the same cooler. How should food be stored, in top-to-bottom order?
according to minimum internal cooking temps with ready to eat foods on the top shelf and poultry on the bottom
when should antiseptics be used
after washing hands
what is the minimum required contact time for quats sanitizer
at least 30 seconds
at what temp do most foodborne pathogens grow most quickly?
between 70 and 125 F