ServeSafe Certification Exam Review
A foodhandler lifts the garbage bag over the food prep counter when passing through the prep area on the way to the dumpster. What should a manager do? A. Ask the food handler to double-bag the garbage to prevent leakage. B. Stop, correct, and retrain the food handler on correct procedures. C. Point out a more direct route through the prep area. D. Review the correct safety techniques for lifting heavy objects with the food handler.
B. Stop, correct, and retrain the food handler on correct procedures.
Which is not a good storage practice? A. Storing live shellfish at an air temperature of 45 F. or lower. B. Storing raw poultry at temperatures between 41 F. and 135 F. C. Shelving food based on its expiration date. D. Storing raw meat below ready-to-eat food.
B. Storing raw poultry at temperatures between 41 F. and 135 F.
A cooke wore single-use gloves before forming raw ground beef into patties. The cook continued to wear them while slicing hamburger bun. What mistake was made? A. The cook did not wash hands before putting on the same gloves to slice the hamburger. B. The cook did not wash hands and put on new gloves before slicing the hamburger buns. C. The cook did not clean and sanitize the gloves before handling the hamburger buns. D. The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns.
B. The cook did not wash hands and put on new goes before slicing the hamburger buns.
A foodservice employee does not know if an entree contains a specific ingredient to which a customer is allergic. What would be the best best response? A. "I don't know." B. "No one has ever fallen ill from eating this dish, so I'm sure it's OK." C. "I can't tell you because it's the chef's special recipe." D. "The manager would tell use if it had any problems. It's delicious so I would go ahead and order it."
A. "I don't know"
Which of the following could result in chemical contamination? A. A food service worker sprays insecticide around the food preparation area. B. Orange juice is served to customers in a plastic pitcher. C. A foodservice worker used dried herbs to flavor a soup she is making. D. A metal scoop is used to handle ice.
A. A food service worker sprays insecticide around the food preparation area.
Which is a goal of the food safety inspection program? A. All of these. B. To evaluate whether an establishment is meeting minimum food safety standards. C. To protect the public's health. D. To convey new food safety information to establishments.
A. All of these.
What is the problem with storing raw ground beef above prepped salads? A. Cross-contamination. B. Time-temperature abuse. C. Poor personal hygiene. D. Cross-contact with allergens.
A. Cross-contamination.
After showing a food handler how to perform a task, the manager knows the process is fully understood when the food handler: A. Demonstrates the skill. B. Signs the meeting report. C. Tells the manager they understand. D. Finishes watching the demonstration.
A. Demonstrates the skill.
The three basic rules of an integrated pest management program are: work with a PCO, deny pests access; and: A. Deny pests food, water, and a nesting or hiding place. B. Notify the EPA that pesticides are being used in the operation. C. Document all infestations the local regulatory authority. D. Prepare a chemical application schedule and post it publicly.
A. Deny pest food, water,and a nesting or hiding place.
Which of the following practice would prevent cross-contamination? A. Designating color-coded cutting boards for beef, poultry, and produce. B. Hiring a pest management organization to rid you establishment of cockroaches. C. Cooking poultry to 165 F for 15 seconds. D. Storing flour in the dry-storage area.
A. Designating color-coded cutting boards for beef, poultry, and produce.
To prevent cross-contamination when preparing vegetables that will be served raw, as in a salad: A. Make certain that the vegetables do not come into contact with raw meat, poultry, or eggs. B. Let them reach room temperature before cutting them. C. Spray them with sanitizer before serving them. D. Make sure to wipe clean any utensils that may have touched raw meat or poultry before using them to cut vegetables.
A. Make certain that vegetables do not come into contact with raw meat, poultry, or eggs.
Chilli is cooked in the microwave to 155 F. Halfway through cooking the chili is stirred. it is then allowed to stand for several minutes after cooking. Was the chili properly cooked? A. No, the food was not cooked to the proper temperature. B. Yes, the food was properly cooked in the microwave. C. No, the cook should not have stirred the food. D. No, the cook should have served the food immediately.
A. No, the food was not cooked to the proper temperature.
All of the following items should be removed by food handlers prior to work, except: A. Plain band rings. B. Nose rings. C. Necklaces. D. Earrings.
A. Plain band rings.
What is the most important way to prevent a food borne illness from a virus? A. Practice good personal hygiene. B. Control time and temperature. C. Prevent cross-contamination. D. Practice correct cleaning and sanitizing.
A. Practice good personal hygiene.
All of the following are methods to deny pests food and shelter, except: A. Storing aerosol cans in cool place. B. Promptly disposing of garbage. C. Keeping restrooms clean. D. Storing food as quickly as possible.
A. Storing aerosol cans in a cool place.
Receiving staff should be trained to store cold food first in order to avoid: A. Time-temperature abuse. B. Poor cleaning and sanitizing. C. Poor personal hygiene. D. Cross-contamination.
A. Time-temperature abuse.
Signage posted at a hand washing station must include a reminder to staff to: A. Wash hands before returning to work. B. Use hot running water when washing. C. Avoid touching faucet handles after washing. D. Scrub hands and arms for 10 - 15 seconds.
A. Wash hands before returning to work.
Which instruction to a customer would ensure food safety when a catered, ready-to-eat hot meal is delivered? A. "Measure the temperature of this food before eating it." B. "This meal should be consumed or correctly cooled and refrigerated immediately." C. "Dispose of containers properly in garbage containers." D. "Do not freeze this meal."
B. "This meal should be consumed or correctly cooled and refrigerated immediately."
The minimum time requirement of scrubbing hands with soap is: A. 30 seconds. B. 10 - 15 seconds. C. 3 minutes. D. 5 minutes.
B. 10 - 15 seconds.
Rice that is hot held must be cooked to a minimum internal temperature of: A. 155 F. B. 135 F. C. 165 F. D. 145 F.
B. 135 F.
To what internal temperature should you cook fish for at least 15 seconds? A. 150 F. B. 145 F. C. 155 F. D. 175 F.
B. 145 F.
Dry food should be stored off of the floor by at least: A. 1 inch. B. 6 inches. C. 2 inches. D. 4 inches.
B. 6 inches.
Which of the following statements in correct? A. A USDA grading stamp indicates that the product is free of microorganisms that can cause food borne illness. B. A USDA grading stamp indicates the palatability of the product. C. A USDA grading stamp indicates that the product and processing plant have met specific sanitary standards. D. Foodservice establishments must buy meat that carries USDA grading stamps.
B. A USDA grading stamp indicates the palatability of the product.
A foodhandler is using a nylon scrub pad to remove dirt from pots and pans in the first compartment of a three-compartment sink. What is the food handler doing? A. Sterilizing. B. Cleaning. C. Sanitizing. D. Rinsing.
B. Cleaning.
Backflow is a food safety danger because: A. Servie sinks can overflow. B. contaminated water can enter the potable water supply. C. The taste of water can be affected. D. Slip-and-fall accidents are more likely.
B. Contaminated water can enter the potable water supply.
On October 26, a properly covered and labeled pan of fried chicken is seen in the cooler. The food is dated October 16. What should be done? A. Properly reheat and serve the chicken. B. Discard the chicken. C. Put the chicken in the freezer. D. Use the chicken for chicken salad.
B. Discard the chicken.
Eggs and peanuts are dangerous for people with which condition? A. Chemical sensitivity. B. Food allergies. C. FAT TOM. D. Poor personal hygiene.
B. Food allergies.
Which agency ensures food processing plants meet standards of purity, wholesomeness, and labeling requirements? A. State or local regulatory authority. B. Food and Drug Administration. C. Centers for Disease Control. D. U.S. Department of Agriculture.
B. Food and Drug Administration.
Reheating equipment must be capable of raising the temperature of TCS foods rapidly to at least 165 F, within how many hours? A. 1 B. 4 C. 2 D. 3
C. 2
A hose connected to running faucet is left submerged in a bucket. This is an example of: A. A vacuum breaker. B. An air gap. C. A cross-connection. D. Potable water.
C. A cross-connection
Which of the following kinds of thermometers should never be used to measure the temperature of food? A. An infrared thermometer. B. A thermocouple. C. A glass thermometer. D. TTI.
C. A glass thermometer.
All of the following factors influence the effectiveness of chemical sanitizers, except: A. Contact time. B. Concentration. C. Abrasiveness. D. Temperature.
C. Abrasiveness.
What type of sanitizer is bleach? A. Detergent. B. Quat. C. Chlorine. D. Iodine.
C. Chlorine.
Determining where hazards can occur in the flow of food, identifying potential food hazards, and grouping food by how it is processed in a foodservice operation are all important elements of: A. Establishing procedures for record keeping. B. Monitoring a critical control point. C. Conducting a hazard analysis. D. Establishing monitoring procedures.
C. Conducting a hazard analysis.
Which of the following is not an example of critical limit? A. Hold chicken hot for service at 135 F. B. Discard cooked chicken breasts if they remain between 41 F and 135 F for more than four hours. C. Store uncooked chicken breasts at 41 F. D. Cook chicken breasts to an internal temperature of 165 F for 15 seconds.
C. Store uncooked chicken breasts at 41 F.
All of these would be grounds for rejecting a case of frozen food except? A. The outside of the case is water stained. B. There are large ice crystals on the frozen food inside the case. C. The food in the box is frozen solid. D. There is frozen liquid at the bottom of the case.
C. The food in the box is frozen solid.
At what minimum temperature should hot food be held on a self-service buffet? A. 180 F. B. 165 F. C. 155 F. D. 135 F.
D. 135 F.
Previously cook food that will be held for service should be reheated to: A. 145 F for 30 seconds within four hours. B. 165 F for 10 seconds within one hour. C. 145 F for 15 seconds within two hours. D. 165 F for 15 seconds within two hours.
D. 165 F for 15 seconds within two hours
Which of the following food is most likely to cause a food borne infection? A. Sweet-and-sour pork. B. A bacon-lettuce-tomato sandwich. C. Chips and salsa. D. A hamburger cooked rare.
D. A hamburger cooked rare.
An employee reports to work with a large cut on his hand. What should he do before working with food? A. Bandage the cut. B. Properly wash hands. C. Wear disposable gloves. D. All of these.
D. All of these.
A foodservice operation will offer take-out meals produced using the reduced-oxygen packaging (ROP) method to its customers. In order to do this, what must the foodservice operation do? A. Require all food handlers to attend a seminar. B. Have equipment approved by the USDA. C. Submit the menu for FDA approval. D. Create a HACCP plan.
D. Create a HACCP plan.
An establishment will offer take-out meals produced using the reduced-oxygen packaging (ROP) method to its customers. In order to do this, what must the establishment do? A. Have equipment approved by the USDA. B. Submit the menu for FDA approval. C. Require all employees to attend a seminar. D. Create a HACCP plan.
D. Create a HACCP plan.
The greatest threat to water supplies in foodservice facilities is: A. Local plumbing codes. B. An air gap. C. Leaking pipes. D. Cross-connection.
D. Cross-connection.
Using one set of cutting boards for raw TCS food and another set of cutting boards for ready-to-eat food reduces the risk of: A. Toxic-metal poisoning. B. Time-temperature abuse. C. Physical contamination. D. Cross-contamination.
D. Cross-contamination.
Which is not one of the ways to prevent cross-contamination? A. Cleaning and sanitizing all work surfaces. B. Using separate equipment. C. Purchasing ingredients that require minimal preparation. D. Held at the wrong temperature.
D. Held at the wrong temperature.
Food borne illness is least likely caused by: A. Cross-contamination. B. Poor personal hygiene. C. Time and temperature abuse. D. Improper equipment storage.
D. Improper equipment storage.
A food handler has finished trimming raw chicken on cutting board and needs it to prep vegetables. What must be done to the cutting board? A. It must be turned over to the other side. B. It must be rinsed in hot water and air-dried. C. It must be dried with a paper towel. D. It must be washed, rinsed, and sanitized.
D. It must be washed, rinsed, and sanitized.
Dry food should be stored: A. At temperatures between 41 F and 50 F. B. In boxes that are packed tightly together. C. In boxes that are pushed next to the walls. D. Out of sunlight.
D. Out of sunlight.
Who should apply pesticides? A. Designated pest staff member. B. Shift manager. C. Person in charge. D. Pest control operator.
D. Pest control operator.
What best prevents flies? A. Repellents. B. Fly strips. C. Residual sprays. D. Proper sanitation.
D. Proper sanitation.
Which of these food borne illnesses could be caused by ready-to-eat food? A. PSP. B. Bacillus cereus. C. Hemorrhagic colitis. D. Shigellosis.
D. Shigellosis.
Which would be the best choice for storing or cooking foods? A. Copper bowls. B. Galvanized pans. C. Cast iron pots. D. Stainless steel pans.
D. Stainless steel pans.
Which of the following conditions is necessary for viruses to survive and reproduce? A. They grow only in food containing protein. B. They grow only in food at certain acidity levels. C. They grow only at temperatures between 41 F and 135 F. D. They need a living cell to reproduce.
D. They need a living cell to reproduce.
A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food? A. Cross-contamination. B. Off flavors in food. C. Toxic metal poisoning. D. Time-temperature abuse.
D. Time-temperature abuse.
To prevent time-temperature abuse when transporting food, which practice should be followed? A. Stack all hot potentially hazardous (TCS) food items together in a sturdy cardboard box. B. Load the delivery truck with potentially hazardous (TCS) cold items first and hot items last. C. Transport cold potentially hazardous (TCS) food in an ice chest that maintains a temperature of 45 F. D. Transport potentially hazardous (TCS) hot food in an insulated food container at 135 F or higher.
D. Transport potentially hazardous (TCS) hot food in an insulated food container at 135 F. or higher.
Which type of pathogen is most often associated with ready-to-eat food? A. Parasites. B. Molds. C. Yeast. D. Viruses.
D. Viruses.
Which of the following is true when receiving canned food? A. If the exterior of the cans have been checked out they are acceptable, it is unnecessary to check the contents. B. If they can and the seal are in good condition, they are acceptable. C. If a can bulges at one end, press the bulge; if the other side bulges out, the can is acceptable. D. Leaks in the top or side seams of cans is acceptable if there is not rust.
B. If the can and the seal are in good condition, they are acceptable.
Food regulations developed by state agencies are: A. Inspection practices for grading meats and meat products. B. Minimum standards necessary to ensure food safety. C. Maximum standards necessary to ensure food safety. D. Voluntary guidelines for establishments to follow.
B. Minimum standards necessary to ensure food safety.
Which condition would cause you to reject a shipment of live oysters? A. Most of the oysters have closed shells. B. Most of the oysters shells are open and do not close when they are tapped. C. The oysters have a mild seaweed smell. D. The oysters are delivered with shell stock identification tags.
B. Most of the oysters shells are open and do not close when they are tapped.
A HACCP Plan is required when an establishment: A. Serves raw shellfish. B. Packages unpasteurized juice for sale to consumers without a warning label. C. Serves undercooked ground beef. D. Uses mushrooms that have been picked in the wild.
B. Packages unpasteurized juice for sale to consumers without a warning label.
Which of the following statements best defines the term sanitizing? A. Washing in very hot water with detergent. B. Reducing microorganisms to safe levels. C. Chemical cleaning of food-contact surfaces. D. Heat sterilization.
B. Reducing microorganisms to safe levels.
Which of these is not one of the food safety responsibilities of a manager? A. Food handlers are being monitored to make sure TCS food is cooked to required temperatures. B. The inspection of deliveries is delegated only to food handling personnel to ensure that food is received from an approved source; at the correct temperature; and has not been contaminated. C. Consumer advisories are posted notifying customers of the risk of ordering raw or partially cooked food. D. Staff are trained in proper hand washing procedures.
B. The inspection of deliveries is delegated only to food handling personnel to ensure that food is received from an approved source; at the correct temperature; and has not been contaminated.
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? A. The dumpster lids should have been open to allow it to air out. B. The surface underneath the dumpster should have been paved with concrete or asphalt. C. The drain plug should have been removed to allow the dumpster to drain correctly . D. The dumpster should have been freshly painted so that food debris would not stick to surfaces.
B. The surface underneath the dumpster should have been paved with concrete or asphalt.
Frozen shrimp is rejected during receiving for having larger ice crystals on the food and packaging. What is the problem that caused this? A. Cross-contact. B. Time-temperature abuse. C. Cross-contamination. D. Incorrect cleaning and sanitizing.
B. Time-temperature abuse.
Which of the following is an example of cross-contamination? A. Cleaning and sanitizing work surfaces. B. Touching raw food and then touching ready-to-eat food. C. Washing hands frequently. D. Speaking to someone who has a cold.
B. Touching raw food and then touching ready-to-eat food.
Food handlers should was their hands before handling raw meat and after: A. Handling ready to eat food. B. Using the restroom. C. Talking to customers. D. Taking dry storage inventory.
B. Using the restroom.
Reviewing the temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle? A. Hazard analysis B. Verification C. Record keeping D. Monitoring
B. Verification
Which of the following types of food most favors the growth of food borne microorganisms? A. Food that is high alkaline. B. Food that is dry. C. Food that contains protein. D. Food that is highly acidic.
C. Food that contains protein.
A person who has campylobacteriosis may experience? A. Chills and skin lesions. B. Diarrhea alternating with constipation. C. Headache and bloody diarrhea. D. Weakness and double vision.
C. Headache and bloody diarrhea.
The ambient air thermometer in a hot-holding unity must be located: A. Near the corner of the unit. B. Near the heating element of the unit. C. In the coolest part of the unit. D. In the warmest part of the unit.
C. In the coolest part of the unit.
What type of thermometer can read temperature by holding it close to the item's surface? A. TTI. B. Immersion probe. C. Infrared. D. Air probe.
C. Infrared.
Which operations mainly serve populations that are susceptible to food borne illnesses? A. Full-service restaurants. B. High school cafeterias. C. Nursing homes. D. Quick-service restaurants.
C. Nursing homes.
In what required area of public safety must all new food handlers be trained? A. Time-off requests. B. Customer service. C. Personal hygiene. D. Staff benefits.
C. Personal hygiene.
What is sanitizing? A. Reducing the hardness of water. B. Reducing the pH of a surface. C. Reducing pathogens to safe levels. D. Reducing dirt from a surface.
C. Reducing pathogens to safe levels.
An employee arrives for work in badly soiled street clothes. What should the manager do? A. Give the employee a clean apron to cover the dirty clothes. B. Put the employee on probation and assign the task of washing the meat slicer. C. Request that the employee clean up and return in clean outer clothing. D. Keep the employee in the back room so that the customers will not see the dirty clothes.
C. Request that the employee clean up and return in clean outer clothing.
A caterer is transporting rice, meat loaf, and mashed potatoes to banquet for service. Which of these foods should be delivered in an insulated container 135 F or above? A. Rice and meat loaf only. B. Meat loaf and mashed potatoes only. C. Rice, meat loaf, and mashed potatoes. D. Rice and mashed potatoes only.
C. Rice, meat loaf, mashed potatoes
What is two-stage cooling? A. The process by which cooked food is kept at room temperature until it reaches 70 F., and then from 70 F. to 41 F. in an additional four hours. B. The process by which cooked food is cooled from 125 F. to 70 F. in four hours and then from 70 F. to 41 F. in two hours. C. The process by which cooked food is cooled from 135 F. to 70 F. in four hours and then from 70 F. to 41 F. or lower in an additional four hours. D. The process by which cooked food is cooled to 70 F. within four hours and then from 70 F. to 41 F. or lower in an additional two hours.
C. The process by which cooked food is cooled from 135 F. to 70 F. within two hours and then from 70F. to 41 F. or lower in an additional four hours.
What device an be used to record time-temperature abuse during the delivery of food? A. Bimetallic stemmed thermometer. B. Thermocouple. C. Time-temperature indicator. D. Thermistor.
C. Time-temperature indicator.
The risk of physical contamination can be reduced by: A. Using galvanized containers to store beverages. B. Washing hands before handling food. C. Using shields on fluorescent lightbulbs where food is stored. D. Keeping food tightly covered during pesticide applications.
C. Using shields on fluorescent lightbulbs where food is stored.
What should be done with food-contact surfaces after pesticides have been applied? A. Replaced with new equipment. B. Checked with sanitizer test kit. C. Washed, rinsed, and sanitized. D. Used only after a 20-minute wait.
C. Washed, rinsed, and sanitized.
