Servsafe post test

Hot food can be held intentionally without temperature control for ________ hours. -2 -4 -6 -8

4

If a food-contact surface is in constant use, it should be cleaned and sanitized at least every -2 hours -4 hours. -6 hours. -8 hours.

4 hours

What is one factor that affects the growth of bacteria in food? -Leanness -Density -Ripeness -Acidity

acidity

Pathogens are likely to grow well in a meat stew that is -below freezing temperature. -at refrigeration temperatures. -between 41F and 135F (5C and 57C) -cooked to the correct internal temperature

between 41°F and 135°F (5°C and 57°C).

Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of -Cross-contamination -time-temperature abuse -physical contamination -toxic-metal poisoning

cross-contamination

What type of container should be used to transport TCS food from the place of preparation to the place of service? -Flexible -Oversized -Reflective -Insulated

insulated

A food handler who is forming hamburger patties should change gloves -before loading the patties in a hotel pan. -after on hour. -at the end of the shift -when the gloves are dirty or torn

when the gloves are dirty or torn

As part of handwashing, food handlers must scrub their hands and arms for at least -3 seconds -5 seconds -10 seconds. -20 seconds.

10 seconds

Ready-to-eat TCS food must be date-marked if it will be stored for longer than -12 hours. -24 hours. -36 hours. -48 hours.

24 hours

A catering employee removed a tray of lasagna from hot-holding for service in a hotel conference room at 11:00 a.m. By what time must the lasagna be thrown out? -12:00 pm -2:00 pm -3:00 pm -4:00 pm

3:00 pm

Cut melons should be stored at what internal temperature? -41F (5C) or lower -45F (7C) or lower -51F (11C) or lower -55F (13C) or lower

41°F (5°C) or lower

What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41°F (5°C) before it must be sold, served, or thrown out? -2 days -5 days -7 days -9 days

7 days

Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served? -41F (5C) -50F (10C) -60F (16C) -70F (21C)

70°F (21°C)

How long must shellstock tags be kept on file? -30 days after the day the shellfish were received -90 days after the day the shellfish were received -30 days after the last shellfish was sold or served from the container -90 days after the last shellfish was sold or served from the container

90 days after the last shellfish was sold or served from the container

A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next -Refer to the vendor notification for next steps -Contact the supplier and arrange for the product to be picked up -Label the item to prevent it from accidentally being placed back in inventory -Inform the local media, customers, and employees of the reason for the recall

Label the item to prevent it from accidentally being placed back in the inventory

Which item is stored correctly in the cooler? -Macaroni salad stored above raw salmon -Raw ground port stored below raw poultry -Raw poultry stored above raw pork roast -Sliced pineapple stored below raw steaks

Macaroni salad stored above raw salmon

Which piece of jewelry is a food handler allowed to wear -Diamond ring -Leather-band watch -Medical bracelet -Plain, band ring

Plain, band ring

What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever? -Exclude the food handler from the operation. -Report the illness to the local regulatory authority. -Speak with the food handler's medical practitioner. -Restrict the food handler from working with food.

Restrict the food handler from working with food

Which agency enforces food safety in a restaurant or foodservice operation? -Centers for Disease Control and Prevention -Food and Drug Administration -State or local regulatory authority -US Department of Agriculture

State or local regulatory authority

How should flatware that has been cleaned and sanitized be stored? -With the handles facing up -At a temperature of 41F (5C) or lower -Above cleaning supplies -Within 4 inches (10 centimeters) of the floor

With the handles facing up

What is the only certain way to prevent backflow? -Air gap -Floor drain -Vacuum breaker -Cross-connection

air gap

Which action could contaminate food at a self-service area? -Keeping hot TCS food at 135F (57C) -Allowing customers to reuse plates -Labeling all containers and handles -Taking food temperatures every hour

allowing customers to reuse plates

A food handler is prepping a seafood coconut curry dish on April 4 using shrimp and scallops. The shrimp has a use-by date of April 8 and the scallops' use-by date is April 10. What is the use-by date for the seafood coconut curry? -April 4 -April 8 -April 10 -April 12

april 8

How high should floor-mounted equipment be from the floor? -At least 1 inch (3 centimeters) -At least 2 inches (5 centimeters) -At least 4 inches (10 centimeters) -At least 6 inches (15 centimeters)

at least 6 inches (15 centimeters)

What is one way that food should never be thawed? -In a microwave -At temperature -In a cooler -As part of the cooking process

at room temperature

Where is the appropriate place to store waste and recyclables -Away from food and food-contact surfaces -Near food and food-contact surfaces -Close to service areas -Next to prep areas

away from food and food-contact surfaces

Which food item may be handled with bare hands? -Cooked pasta for salad -Chopped potatoes for soup -Canned tuna for sandwiches -Pickled watermelon for garnish

chopped potatoes for soup

When preparing to wash dishes in a three-compartment sink, what is the first task? -Remove leftover food from the dishes -Fill the first sink with detergent and water. -Clean and sanitize the sinks and drainboards. -Make sure there is a working clock with a second hand.

clean and sanitize the sinks and drainboards

The effectiveness of chemical sanitizers is not affected by -color. -concentration. -contact time. -temperature.

color

When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the -common name of the chemical. -expiration date of the chemical. -date the chemical was transferred. -name of the person who transferred the chemical.

common name of the chemical

A broken water main has caused the water in an operation to appear brown. What should the manager do? -Contact the local regulatory authority before use -Use the water for everything except dishwashing -Boil the water for 1 minute before use. -Use the water for everything except handwashing

contact the local regulatory authority before use

To work with food, a food handler with an infected hand wound must -cover the wound with an impermeable cover and wear a single-use glove -cover the wound with an impermeable cover and limit contact with food. -wash hands and bandage the wound with an impermeable cover. -apply ointment and bandage the wound with an impermeable cover.

cover the wound with an impermeable cover and wear a single-use glove

Where should staff members eat, drink, smoke, or chew gum? -Where customers cannot see them -Outside the kitchen door -Dishwashing areas -Designated areas

designated areas

What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness caused by Shigella spp.? -Keep the food handler away from duties that involve food. -Exclude the food handler from the operation. -Make sure the food handler is supplied with disposable gloves. -Make sure the food handler washes hands often.

exclude the food handler from the operation

Peanuts and soy products are two possible food items that can be dangerous for people with -FAT TOM. -food allergies. -chemical sensitivity. -poor personal hygiene

food allergies

Wheezing and hives are symptoms of -food allergies -Norovirus. -botulism. -Hepatitis A.

food allergies

A pest-control program is an example of a(n) -HACCP program. -workplace safety program. -Food safety program. -active managerial control program

food safety program

Three components of active managerial control include -Identifying risks, creating specifications, and training. -Identifying risks, corrective action, and training -Identifying risks, creating purchase orders, and training -identifying risks, record keeping, and training

identifying risks, corrective action, and training

When receiving a delivery of food for an operation, it is important to -inspect only the TCS food. -inspect all foo immediately before storing it. -stack the delivery neatly and inspect it within 12 hours. -store it immediately and inspect it later

inspect all food immediately before storing it

What are the packaging criteria for accepting nonfood items? -Intact, clean, and protected from contamination -Soiled but intact -Clean and no more than 2 tears or punctures -Soiled and no more than 2 tears or punctures

intact, clean, and protected from contamination

Outdoor garbage containers should be -washed frequently. -kept covered with tight-fitting lids -kept away from customer parking areas. -lined with plastic or wet-strength paper.

kept covered with tight-fitting lids

What is a cross-connection? -Threaded faucet -Device that prevents a vacuum -Valve that mixes hot and cold water -Link between sources of safe and dirty water

link between sources of safe and dirty water

What step must managers take after creating a master cleaning schedule and training staff to use it? -Monitor the cleaning program -Determine what should be cleaned -Determine who should do each task -Time staff on how long they take to clean

monitor the cleaning program

The water provided to a handwashing sink must be -hot water only. -cold water only. -potable water only. -fluoridated water only.

potable water only

A consumer advisory should be provided for menu items that contain TCS items that are -high in cholesterol. -raw or undercooked. -potential allergens. -not produced under USDA rules.

raw or undercooked

What is the intended use of a hand antiseptic? -Reduce pathogens on skin -Minimize the need to wash hands -Extend the usability of gloves -Remove unpleasant food odors

reduce pathogens on skin

What is the definition of sanitzing? -Washing a surface to a clean level -Using a cloth on a surface until it is clean -Removing the amount of dirty on a surface to safe levels -Reducing the pathogens on a surface to safe levels

reducing the pathogens on a surface to safe levels

Raw shrimp and potato salad must be stored ________ when being transported for off-site service.k -together -separately -in plastic wrap -in metal containers

separately

How should food handlers keep their fingernails? -Short and unpolished -Long and unpolished -Long and painted with nail polish -Short and painted with nail polish

short and unpolished

A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and -soap. -a timer. -a clock. -gloves.

soap

Which is a TCS food? -Bananas -Coffee -Crackers -Sprout

sprouts

What scenario can lead to pest infestation? -Storing recyclables in paper bags. -Installing air curtains above doors -Rotating products using the FIFO method -Storing food at least 6 inches off the floor

storing recyclables in paper bags

Why are preschool-age children at a higher risk for getting a foodborne illness? -They do not have strong appetites. -They do not receive enough nutrition -They are more likely to suffer allergic reactions. -They have not yet built up their immune systems.

they have not yet built up their immune systems

A power outage has left cold TCS food out of temperature control for seven hours. What must be done with the food? -Cool the food to 41F (5C) or lower. -Serve the food immediately. -Cook the food to 165F (74C) -Throw the food away

throw the food away

To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength, -rinse it from the surface and then apply it a second time. -test the surface first to confirm that there are no pathogens. -heat it to the temperature recommended by the manufacturer. -use a test kit to check the sanitizer's concentration when mixing it.

use a test kit to check the sanitizer's concentration when mixing it

A cook preps a beef tenderloin on a cutting board and then immediately cuts pies for dessert on the same cutting board. This is an example of which risk factor? -Purchasing food from unsafe sources -Holding food at incorrect temperatures -Using contaminated equipment -Practicing poor personal hygiene

using contaminated equipment

Which does not require sanitizing? -Plates -Knives -Walls -Tongs

walls

A food handler who has just bused tables must do what before handling food -Change apron -Wash hands -Put disposable gloves back on -Wipe hands on a cloth towel

wash hands

To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know -When to register with the EPA -how to fill out an incident report. -where to find safety data sheets in the operation. -whom to contact about suspicious activity

whom to contact about suspicious activity

What is the best way to eliminate pests that have entered the operation? -Raise the heat in the operation after-hours. -Lower the heat in the operation after-hours -Work with a licensed pest control operator (PCO) -Apply over-the-counter pesticides around the operation.

work with a licensed pest control operator (PCO)