Servsafe exam ch. 1-10

What does CDC stand for?

Centers for Disease Control and Prevention

What must you do immediately after thawing food in a microwave?

Cook it

What does CCP stand for?

Critical Control Point

If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?

Every 4 hours

What should be done when throwing away chemicals?

Follow the label instructions and any regulatory requirements that apply.

What does FDA stand for?

Food and Drug administration.

What does FAT TOM stand for?

Food, Acidity, Time, Temperature, Oxygen, Moisture

An operation that wants to smoke food as a method of preservation must have a(n)...

HACCP plan

What does HACCP stand for?

Hazard Analysis Critical Control Point

What does MSDS stand for?

Material Safety Data Sheet

The temperature of a roast is checked to see if it is has met its critical limit of 145°F (63°C) for 4 minutes. This is an example of which HACCP principle?

Monitoring

Can a hot-holding steam table, used to present buffets to guests, be used to reheat a two gallon container of soup?

No

What is sanitizing?

Reducing pathogens to a safe level

An employee wants to make a sanitizer solution to spray onto food-contact surfaces. What must be done to ensure that it was made correctly?

Test the solution with a sanitizer test kit.

Why are elderly people at a higher risk for foodborne illness?

Their immune systems have weakened with age.

What does TTI stand for?

Time-temperature indicator

Why is first-in, first-out (FIFO) storage used?

To ensure oldest food is used first

what does USDA stand for?

U.S. Department of Agriculture

What must foodhandlers do after touching their hair, face or body?

Wash their hands

Which is a source of drinkable water?

Water transport vehicles

When should staff receive food safety training?

When the employee is hired and on an on going basis.

A TTI is often used to monitor time and temperature during...

a delivery.

Staphylococcus aureus

a type of bacteria found on people's skin. Staph bacteria are usually harmless, but they can cause serious infections that can lead to sepsis or death.

Beef stew must be cooled from 135°F to 70°F (57°C to 21°C) within ____ hours and from 70°F to 41°F (21°C to 5°C) or lower in the next _____ hours. a. 2, 4 b. 4, 2 c. 1, 1 d. 2, 2

a. 2,4

Which of these can help prevent cross-contamination? a. Using a designated cutting board when prepping meat b. preparing small batches of food at one time c. identifying minimum internal cooking temperatures d. calibrating thermometers regularly

a. Using a designated cutting board when prepping meat

To prevent food allergens from being transferred to food, you should... a. clean and sanitize utensils before and after use b. buy food from approved, reputable suppliers c. store cold foods at 41˚F (5˚C) or lower d. avoid pewter tableware and copper cookware

a. clean and sanitize utensils before and after use

Material Safety Data Sheets should be a. kept so employees can access them b. kept with paperwork from the supplier c. sent to the local regulatory authority d. memorized in case of emergency

a. kept so employees can access them.

By not allowing guests to refill dirty plates at a buffet, we can prevent the transfer of... a. Norovirus b. Salmonella c. Staphylococcus aureus d. Bacillus cereus

a. norovirus

A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot-holding unit. The temperature was 120F (49C), which did not meet the operation's critical limit of 135F (57C). The chef recorded the temperature in the log and reheated the soup to 165F (74C) for 15 seconds within 2 hours. Which was the corrective action? a. Reheating the soup b. checking the critical limit c. sanitizing the thermometer probe d. recording in the temperature log

a. reheating the soup

What should a manager at a nursing home do if a cook calls in with a headache, nausea and diarrhea? a. tell the cook to stay away from work and see a doctor b. tell the cook to rest for a few hours and then come in for work c. tell the cook to come in for a short shift d. tell the cook to see the doctor and then come to work right after

a. tell the cook to stay away from work and see a doctor.

When a foodhandler has been diagnosed with shigella, what steps must be taken? a. the foodhandler must not be allowed to come to work b. the foodhandlers duties must be restricted c. the foodhandler must wear gloves the entire time they work d. the foodhandler can work but must wash once every 15 minutes

a. the foodhandler must not be allowed to come to work.

When serving, it is important to avoid touching the _______ of a plate. a. Top b. Side c. Bottom d. Edges

a. top

To keep food from being contaminated by lighting a. use shatter-resistant lightbulbs or protective covers on all overhead lighting b. use energy efficient light bulbs c. recess lighting into the ceiling d. post signs that show bulbs are a physical contaminant

a. use shatter-resistant lightbulbs or protective covers on all overhead lighting.

Flatware and utensils that have been cleaned and sanitized should be stored a. with the handles facing up b. at a temperature of 41F (5C) or higher c. Above the cleaning supplies d. within six inches of the floor

a. with the handles facing up

What is the only completely reliable method for preventing backflow?

an air gap

ciguatera toxin poisoning

an illness caused by eating fish that contain toxins produced by a marine microalgae called Gambierdiscus toxicus

When should hand antiseptics or sanitizers be used? a. before washing hands b. after washing hands c. in place of washing hands d. in place of wearing gloves never

b. after washing hands

How should cartons of coleslaw be checked for correct receiving temperature? a. by the interior temperature of the delivery truck b. by opening a carton and testing the temperature of the coleslaw with a properly calibrated thermometer c. by placing a thermometer between two cartons of product d. by tasting the slaw to see if it is good

b. by opening a carton and testing the temperature of the coleslaw with a properly calibrated thermometer

Eggs and peanuts are dangerous for people with which condition? a. immune systems weakened by age b. food allergies c. chemical sensitivity d. poor personal hygiene

b. food allergies

Outdoor garbage containers should be a. labeled as hazardous materials b. kept covered with tight fitting lids c. kept away from customer parking areas d. lined with plastic liners

b. kept covered with tight fitting lids.

Which of the following is critical to the success of active managerial control? a. Filing the documentation b. monitoring the policies and procedures c. understanding the policies and procedures d. determining staffing needs

b. monitoring the policies and procedures

which of the following is a TCS food? a. dry pasta b. lemon juice c. dinner roll d. bean sprouts

bean sprouts

When should foodhandlers who wear gloves wash their hands?

before putting the gloves on

Foodborne pathogens grow well at temperatures...

between 41˚F to 135˚F (5˚C to 57˚C)

At what temperature do foodborne bacteria grow most quickly?

between 70˚F and 125˚F (21˚C and 52˚C)

What are the three categories of food safety hazards

biological, physical, and chemical.

How can foodservice managers find out which chemical sanitizers are appropriate for their operation? a. Check with the FDA b. Check with the CDC c. Check with the local regulatory authority d. Check the label on the container e. Check the MSDS sheet

c. Check with the local regulatory authority.

What is the first step in developing a HACCP plan? a. Identify critical limits b. Establish monitoring procedures c. conduct a hazard analysis d. determine all critical control points

c. Conduct a hazard analysis

Which agency enforces food safety in an independent restaurant by doing health inspections? a. OSHA b. FDA c. State or local regulatory authority d. USDA

c. State or local regulatory authority.

All new staff should receive training on a. HACCP b. crisis management and self inspections c. general food safety knowledge as well as food safety procedures specific to their job d. active managerial control

c. general food safety knowledge as well as food safety procedures specific to their job.

When transporting food to an off-site event, the operator must... a. use insulated containers b. check the internal temperature of the food c. label the food with a use-by date, use-by time, reheating instructions and service instructions d. all of the above

c. label the food with a use-by date, use-by time, reheating instructions and service instructions

The manager's responsibility for staff food safety training is to a. test the staff's food safety knowledge b. provide all staff with video and dvd presentations for training c. make sure all staff has the knowledge and the skills to keep food safe by training them to follow the proper procedures d. send all staff to ServSafe training classes

c. make sure all staff has the knowledge and the skills to keep food safe by training them to follow the proper procedures.

Where should raw poultry be placed in a cooler? a. On the top shelf b. Next to, but not touching produce c. on the bottom shelf d. on any shelf, in a box, packed in self draining crushed ice

c. on the bottom shelf

A food safety management system is a group of _____ for preventing foodborne illness. a. managers and customers b. measurements and graphs c. practices and procedures d. detergents and sanitizers

c. practices and procedures

What is the best way to prevent a foodborne illness caused by seafood toxin? a. freeze seafood prior to cooking it b. purchase smoked or cured seafood c. purchase seafood from approved, reputable suppliers d. cook all seafood to the proper internal temperature

c. purchase seafood from approved, reputable suppliers

When returning to self-service lines for more food, customers should not _____ their dirty plates. a. drop b. overload c. refill d. stack

c. refill

To prevent chemical contamination, chemicals should be stored ____________ food and utensils. a. next to b. above c. separate from d. in the same area as

c. separate from

What should foodhandlers do if they cut their finger while prepping food?

clean the wound, cover with a bandage and a glove or finger cot.

The temperature of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. This is an example of which HAACP principle?

corrective action

At what minimum internal temperature should hot TCS food be held? a. 165°F (74°C) b. 140°F (60°C) c. 125°F (52°C) d. 135°F (57°C)

d. 135°F (57°C)

When sanitizing with hot water, the water must be at least a. 135 degrees F b. 212 degrees F c. 180 degrees F d. 171 degrees F

d. 171 degrees F

What is the most important factor in choosing an approved food supplier? a. It is well known in the community b. It has documented manufacturing and packing practices c. Its warehouse is close to the establishment, reducing shipping time d. It has been inspected and complies with local, state and federal laws

d. It has been inspected and complies with local, state and federal laws.

What is the purpose of a food safety management system? a. To keep all areas of the facility clean and pest free b. To identify, tag and repair faulty equipment within the facility c. To identify, document and use the correct methods for receiving food d. To identify and control possible hazards in the flow of food

d. To identify and control possible hazards in the flow of food

After pooling eggs, they must be a. cooked immediately b. frozen c. stored at 41 degrees F or lower d. a or c

d. a or c

Cleaning and sanitizing specialty equipment may require the operator to a. call the health inspector for advice b. follow the manufacturer's instructions c. use specialized cleaners/sanitizers d. all of the above

d. all of the above

When taking the temperature of a food with a _____________________ you must wait 15 seconds after inserting it into the food. a. digital thermometer b. thermocouple c. glass thermometer d. bimetallic stemmed thermometer

d. bimetallic stemmed thermometer

There are five common risk factors for foodborne illness. They are: purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect temperatures, practicing poor personal hygiene and using... a. imported products b. incorrect shellfish stock ID tags c. unapproved chemicals d. contaminated equipment

d. contaminated equipment

The four keys to food safety are practicing good personal hygiene, preventing cross-contamination, practicing good cleaning/sanitizing practices and... a. bacteria abatement b. toxic-metal leaching c. pathogen management d. preventing time temperature abuse

d. preventing time-temperature abuse

The five common causes for foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene and... a. reheating leftover food b. serving ready-to-eat food c. using single-use, disposable gloves d. purchasing food from unsafe sources

d. purchasing food from unsafe sources.

Food or color additives should not be used a. in any restaurant b. unless you are a food scientist c. while prepping food d. to misrepresent the appearance of food

d. to misrepresent the appearance of food

The 3 basic rules of an integrated pest management program are denying pests access, working with a licensed pest control operator to eliminate pests that do enter and _________________ .

deny pests food, water and a nesting or hiding place.

Backflow is when contaminated water...

flows in reverse because of a drop in water pressure

When calibrating a thermometer you should always...

follow the manufacturer's directions

potentially hazardous foods

foods that offer a friendly environment for disease producing organisms

Which thermocouple probe should be used to check the temperature of a large stockpot of soup?

immersion probe

What information should be posted on or near a dishwasher?

information about the correct settings like: water temperature, conveyor speed and water pressure.

Why does buying prepared food help to prevent cross-contamination?

it helps to keep raw food away from ready-to-eat food.

A foodhandler 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.

In top-to-bottom order, how should a fresh pork roast, fresh salmon, a carton of lettuce and a pan of fresh chicken breasts be stored in a cooler?

lettuce, salmon, pork, chicken

Who should apply pesticides?

pest control operator

Foodhandlers should not eat, drink, smoke, chew gum or tobacco while...

preparing food.

FDA public health interventions are designed to...

protect public health.

Foodservice operations should not use mushrooms unless they have been...

purchased from an approved, reputable supplier

What is the correct way to cool a stock pot of clam chowder?

put it in an ice water bath

What is the correct way to clean and sanitize a prep table?

scrape, wash, rinse, sanitize, air dry.

When storing TCS ready-to-eat food that was prepared on-site, what information must be included on the label?

sell by or discard date.

While commonly linked with contaminated ground beef, what pathogen has also been linked with contaminated produce? A. bacillus cereus B. salmonella spp. C. shiga toxin producing e-coli D. clostridium perfringens

shiga toxin producing e-coli

Infrared thermometers should be used to measure...

surface temperature of a grill.

What should foodhandlers do after preparing food and before using the restroom?

take off their aprons

Large ice crystals in a case of frozen food are evidence that a product may have been...

thawed and refrozen.

A cook wore single use gloves while forming raw ground beef patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?

the cook did not wash hands and put on new gloves before slicing the buns

What is the danger when thawing food at room temperature?

time-temperature abuse

Making tomato sauce in a copper pot can cause which foodborne illness? a. hemorrhagic colitis b. foodborne infection c. toxic-metal poisoning d. gastroenteritis

toxic-metal poisoning

Viruses such as Norovirus and hepatitis A can be spread when foodhandlers fail to...

wash their hands

Serving utensils should be used to serve a maximum of _____ items at one time.

1

What is the minimum internal cooking temperature for eggs that will be hot-held for service later?

155°F (68°C)

What is the minimum internal cooking temperature for ground beef?

155°F (68°C)

What is the minimum internal cooking temperature for eggs, meat, poultry and seafood cooked in a microwave?

165°F (74°C)

What is the minimum internal cooking temperature for stuffed pork chops?

165°F (74°C)

For a foodborne illness to be considered an "outbreak", a minimum of how many people must experience the same illness after eating the same food?

2

Where allowed, TCS hot food can be held without temperature control for a maximum of _____ hours before being sold, served or thrown away as long as you meet the required conditions.

4

When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least

4 inches (10cm)

The temperature danger zone is...

41 degrees F to 135 degrees F

At what maximum internal temperature should cold TCS food be held?

41°F (5°C)

What is the maximum acceptable receiving temperature for fresh beef?

41°F (5°C)

What is the warmest receiving temperature for shell eggs?

45°F (7°C)

Where allowed, TCS cold food can be held without temperature control for a maximum of _____ hours before being sold, served or thrown away as long as you meet the required conditions.

6

An operation that has prepared tuna salad can store it at 41°F (5°C) or lower for a maximum of how many days?

7

What is a cross-connection?

A link between sources of safe and dirty water

Which piece of jewelry can be worn by a foodhandler?

A plain band ring.