ServSafe Exam 2022

Which item may be re-served to customers?

Wrapped crackers on a plate

An infrared thermometer is BEST used to measure the temperature of

equipment.

If a food handler is experiencing vomiting and diarrhea, he or she should be

excluded from work.

When cooling food, an acceptable alternative to the two-stage cooling method is to use a

fan blowing on food.

The PRIMARY goal of Active Managerial Control is to reduce the risk of

foodborne illness.

A backup of sewage in the operation's dry storage area would be a reason to contact the local regulatory authority because it is considered a

imminent health contaminant

One method of denying pests access to an operation is to

keep garbage cans clean and sanitized.

The Person in Charge (PIC) of a food establishment may choose to accompany the health inspector during an inspection in order to

learn from the inspector's comments and suggestions.

Using hard water when preparing a sanitizing solution will cause the sanitizer to be

less effective.

The hair, nose, throat, and infected cuts of an average healthy person

may carry Staphylococcus.

A manager should store canned soup that has been recalled in a(n)

separate area until it can be returned to the distributor for credit.

An operation is forced to close due to a natural disaster. The authorization to reopen must be issued by the

state or local regulatory authority.

After observing a food handler removing plastic bags of garbage and temporarily placing them on the prep table, the Person in Charge (PIC) should

stop the food handler immediately and review the correct procedures for garbage handling.

To help ensure that shell eggs will be safe to eat, they should be

stored in the cooler at 45°F (7°C) or lower.

When a critical control point is NOT met, a food handler must first

take corrective action.

An operation has been closed because it has been found to be the source of a foodborne illness outbreak. The operation can reopen if it has

the approval of the regulatory authority.

When holding food without temperature control, the food must be marked to indicate the

time it must be thrown out.&

Food handlers with facial hair must

wear a beard restraint.

What food safety rule MUST be consistently followed when handling ready-to-eat food?

wear single-use gloves

The FIRST step in handwashing is to

wet hands.

When implementing a program that prevents pests from becoming a problem at an operation, it is BEST to

work with a pest control operator.

Highly susceptible populations include

young children and people with compromised immune systems.

When should hand antiseptics be used in an operation?

After handwashing

A cook takes poultry out of the oven for service, checks the temperature of poultry that is baking, and finds that it is 150°F (66°C). The cook records this in a log and continues cooking the poultry until its temperature is 165°F (74°C). Which step in this process was the corrective action?

Continuing the cooking process

The Person i n Charge (PIC) has been notified by the regulatory authority that the operation will be investigated as the possible source of a current hepatitis A outbreak. What should the PIC do immediately?

Cooperate with the investigating regulatory authority

Which information is required on a Safety Data Sheet (SDS)?

Photos of the chemical

What is the BEST way to handle recalled food items?

Remove them from inventory and relocate them to a separate area.

Which potential biological food safety hazard does smoking in food storage and prep areas cause?

Saliva can get on food handlers' hands.

Food handlers should wash their hands between

Shaking hands with a guest and replenishing the food on the salad bar.

During on-the-job training, a manager discovers that a food handler is handling raw and then cooked poultry without changing gloves. What should the manager do?

Throw out the cooked poultry and reinforce correct food handling.

A food handler is slicing roast beef continuously on a slicer for 6 hours. After 4 hours, the roast beef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. The meat is then put back on the slicer to continue slicing. What is the MOST SERIOUS risk of this procedure?

Time-temperature abuse of the roast beef

Outside garbage containers must be

sealed with tight-fitting lids.

Dairy products, other than milk, MUST be received at or below

45°F (7°C)

What is the MAXIMUM number of days that potato salad may be kept if it remains at a temperature of 41°F (5°C) or lower?

5

Tableware and utensils that are NOT single use must be kept at least how many inches off of the floor?

6

Floor-mounted equipment must have legs that are AT LEAST how tall?

6 in (15 cm)

Five gallons of beef stew are prepped on September 1st. The date to consume, sell, or discard the stew is September

7th.

When washing hands, a food handler should use water that is as hot as the food handler can comfortably stand, or at least

100°F (38°C)

What is the MINIMUM internal temperature for hot food being held prior to service?

135°F (57°C).

The minimum water temperature when sanitizing utensils using hot water is

171°F (77°C)

When heat sanitizing in a three-compartment sink, the MINIMUM acceptable hot water temperature is

171°F (77°C).

In an operation, where should pesticides be stored?

Away from food items, in clearly labeled containers

Research into the causes of a foodborne illness is conducted by the

Centers for Disease Control and Prevention (CDC).

A food worker is not sure when the dry storage are needs to be cleaned. What can be done to find out when to clean it?

Check the master cleaning schedule.

A quaternary ammonium sanitizer is tested and measures 750 ppm. This poses a risk of which type of contamination?

Chemical

Traces of pesticide are found on raw poultry breasts. Which type of contamination is this?

Chemical

Floors in a food prep area must be

Cleaned Regularly

Which method is acceptable for preventing non-drinkable water from backflowing into the water supply through the faucet?

Creating an air gap between the faucet spout and the rim of the sink

Which cleaning agent would BEST remove mineral buildup on a steam table?

Delimer

How can an operation assist customers with food allergies?

Designate a manger to answer all allergy-related questions from customers.

For which of the following cleaning issues are general purpose detergents effective?

Dirt and grime on the walls

Which step MUST a food establishment take with a product that has been identified in a food recall?

Discontinue use of the food item

Who is required to wear a hair restrain while working?

Dishwashers

Which practice reduces the risk of contamination in a food prep area?

Drinking beverages from a covered container with a straw

After inspecting morning deliveries, which item should be rejected immediately?

Fresh mussels at 51°F (11°C)

Handwashing stations must contain which item?

Handwashing signage

What is the PRIMARY source of hepatitis A?

Human feces

Where MUST cloths used for wiping counters and equipment be stored between use?

In a container of sanitizer solution

Why is a food handler is required to wear a hair restraint?

Keep hair away from food

Which is the correct procedure for delivering prepared hot food off-site?

Maintain hot food temperatures above 135°F (57°C).

What is the MOST APPROPRIATE method for displaying serving utensils on a self service buffet or salad bar?

On a clean surface such as a plate or tray

A nursing home has placed an order for 25 box lunches for a picnic. A specialty sandwich will be served. In reviewing the standard ingredients for this sandwich, which item should be left off?

Raw alfalfa sprouts

In a walk-in cooler, which item should be stored on the bottom shelf?

Raw poultry

Under which condition might food handlers contaminate fresh plant food after delivery?

Suffering from diarrhea

ALERT is an acronym that represents

a way to decrease the risk of intentional food contamination.

The space between a wall-mounted faucet and the sink rim is an example of a(n)

air gap.

The purpose of a food defense program is to

avoid the deliberate contamination of food.

Food prep equipment and utensils MUST be designed and constructed to be

avoid time-temperature abuse.

An acceptable way to cool a large turkey is to place it in a

blast chiller.

Live clams must be rejected if the

carton does not have a shellfish identification tag on the outside.

An example of a physical contaminant is a

caterpillar found in a case of lettuce.

Food, water, and shelter will NOT attract insects and rodents if recyclables are stored in a(n)

clean, pest-proof container.

A service sink should be used for

cleaning mops and throwing out waste water.

Chemicals used in an operation must be labeled with their

common name.

The purpose of a sanitizer test kit is to check the

concentration of a chemical solution.

Determining where hazards can occur in the flow of food, identifying potential food hazards, and grouping food by how it is processed in an operation are all important elements of

conducting a hazard analysis.

The curved, sealed edge placed between the floor and the wall that makes this area easier to clean is known as

coving.

Sinks must be used for the correct intended purpose to prevent

cross-contamination.

Cross-contact occurs when

different types of food are cooked in the same fryer.

A food handler should clean a garbage container in the

dishwashing area.&

An operation that wants to serve clams that are displayed live in a tank until preparation MUST

obtain a variance from the regulatory authority

Food that is honestly presented is

offered in a way that is not misleading.

Food prep equipment and utensils MUST be designed and constructed to be

permanent.

When prepping foods, the only piece of jewelry that may be worn is a

plain metal band.

Which is a way to prevent contamination of hot food on display in a self-service area?

providing fresh plates for return visits by customers

An operation can reduced the likelihood of biological contamination by

purchasing seafood from approved, reputable suppliers.

An example of a corrective action is

reheating food on a buffet that is below 135°F (57°C).

When cleaning and sanitizing equipment in a three-compartment sink,

rinse, scrape, or soak all items before washing.

A cross-connection is a link between

safe and contaminated water.

The third compartment in a three-compartment sink is used for

sanitizing.