ServSafe

A thermometer used to measure the temperature of food must be accurate to what temperature? A. + 2 F Degrees B. + 4 F Degrees C. + 6 F Degrees D. + 8 F Degrees

+ 2 F Degrees

When washing hands, what is the minimum time you should scrub with soap? A. 5 Seconds B. 10 Seconds C. 20 Seconds D. 40 Seconds

10 Seconds

At what minimum temperature should hot TCS food be held? A. 115F B. 125F C. 135F D. 145F

135F

Cooked rice should be held at a minimum temperature of A. 135F B. 145F C. 155F D 165F

135F

Hot food must be received at or above a temperature of A. 125F B. 135F C. 145F D. 165F

135F

What is the minimum internal cooking temperature for ground beef? A. 135F B. 145F C. 155F D. 165F

155F

Baked sausage stuffed mushroom caps must reach which internal temperature for 15 seconds? A. 135F B. 145F C. 155F D. 165F

165F

What temperature must TCS food be reheated to if it will be hot held? A. 135F B. 145F C. 155F D. 165F

165F

The minimum water temperature of the final sanitizing rinse in a high temperature mechanical dishwasher must be at least A. 120F B. 150F C. 160F D. 180F

180F

A foodborne illness outbreak occurs when how many people get sick from eating the same food from the same location. A. 1 B. 2 C. 3 D. 4

2

During the lunch shift, a pizza shop holds hot pizzas available for sale by the slice without temperature control. What is the maximum number of hours that the pizza can be held before being thrown away? A. 1 B. 2 C. 4 D. 6

4

When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least A. 2 Inches B. 4 Inches C. 6 Inches D. 8 Inches

4 Inches

At what maximum internal temperature should cold TCS food be held? A. 0F B. 32F C. 41F D. 60F

41F

Cold-holding equipment should keep food at or below a maximum temperature of A. 0F B. 10F C. 32F D. 41F

41F

Bagged, copped lettuce may be accepted when its temperature is A. 39F B. 43F C. 45F D. 51F

45F

Shell eggs must be received at a maximum temperature of A. 41F B. 45F C. 49F D. 50F

45F

Shell eggs should be received in refrigerated equipment that maintains an ambient air temperature of no more than A. 35F B. 41F C. 45F D. 50F

45F

A food handler has been vomiting. The food handler should not return to work until symptom-free for at least how many hours? A. 24 B. 48 C. 72 D. 96

48

Tableware and utensils that are not single use must be kept at least how many inches off of the floor A. 6 B. 9 C. 12 D. 18

6

When installing equipment on the floor, that will be on legs or caster, that equipment must be how tall from the bottom of the equipment to the floor? A. 2 Inches B. 4 Inches C. 6 Inches D. 8 Inches

6 Inches

A food handler has opened a container of commercially prepared potato salad. After how many days must the potato salad be discarded if it has been properly stored? A. 1 B. 3 C. 5 D. 7

7

How long can ready-to-eat TCS food that was prepped in-house be stored if it is held at 41o or lower? A. 3 days B. 5 days C. 7 days D. 9 days

7 days

Shellstock identification tags accompanying shellfish deliveries must be kept for how many days after their use? A. 30 B. 45 C. 90 D. 180

90

What does an operation that wants to smoke food as a method of preservation need to have before processing food this way? A. A food safety certificate B. A crisis-management plan C. A Master cleaning schedule D. A variance from the regulatory authority

A variance from the regulatory authority

When should hand antiseptics be used? A. After washing hands B. Before washing hands C. When soap is unavailable D. When gloves are not being used

After washing hands

What is the most reliable method for preventing backflow? A. Air Gap B. Ball valve C. Cross-Connection D. Vacuum Breaker

Air Gap

A manager notices a build up of dust on the ceiling in the prep area. The most likely source of this contamination is A. air vents that have not been cleaned B. a problem with the dishwasher C. improper sanitation concentration D. failure to routinely vacuum the dining room carpet.

Air vents that have not been cleaned

An employee vomits while prepping food. Which action should the manager take in order to prevent the spread of norovirus A. Wash the area with soap and water B. Use routine procedures established for daily cleaning C. Apply strict cleaning and sanitizing procedures D. Wait until the operation closes to avoid interrupting service

Apply strict cleaning and sanitizing procedures.

Biological contaminants that can result in food poisoning are A. molds, eggs, and untreated garlic and oil B. peanuts, raw bean sprouts, and yeasts C. aged cheeses, milk products, and tofu D. bacteria, viruses, and toxins

Bacteria, viruses, and toxins

At what temperature do most foodborne pathogens grow most quickly? A. Between 0 and 41 degrees B. Between 45F and 65F degrees C. Between 70F and 125F degrees D. Between 130F and 165F degrees

Between 70F and 125F degrees

What item must guest take each time they return to a self-service area for more food? A. Clean plate B. Extra napkins C. Hand sanitizer D. New serving spoons

Clean plate

After which activity must a food handler wash their hands? A. Putting gloves on B. Serving guest C. Clearing tables D. Applying hand antiseptic

Clearing tables

A backup of raw sewage and significant lack of refrigeration can result in A. A delay of an inspection until the situation is corrected. B. Closure of the operation by the regulatory authority. C. Improved inspection scores. D. Being issued a permit to operate.

Closure of the operation by the regulatory authority.

What is the first step in developing a HACCP plan? A. Identify Corrective Actions B. Conduct a Hazard Analysis C. Establish Monitoring Procedures D. Determine Critical Control Points

Conduct a Hazard Analysis

A food handler is diagnosed with illness caused by Shigella spp. What must management do? A. Fire the food handler B. Contact the regulatory authority C. Arrange blood tests for all the food handlers D. Dispose of all food in the operation

Contact the regulatory authority

Managers must take which action when they suspect that a foodborne illness outbreak has occurred? A. Contact the regulatory authority B. Hire outside experts to evaluate the claims C. Refuse calls from the media D. Remind food handlers to wash their hands

Contact the regulatory authority

How can a food handler reduce bacteria found on poultry? A. Thawing poultry under running water B. Washing poultry prior to cooking C. Receiving only frozen poultry D. Cooking poultry to the proper internal temperature

Cooking poultry to the proper internal temperature

The temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principal? A. Monitoring B. Verification C. Hazard Analysis D. Corrective Actions

Corrective Actions

What is the problem with storing raw ground turkey above raw ground pork? A. Cross-contamination B. Poor personal hygiene C. Time-temperature abuse D. Cross-contact with allergens

Cross-contamination

What is the first step in cooling a 10 pound roast quickly and correctly ? A. Leaving it at room temperature overnight B. Cutting it into smaller pieces C. Placing it under a fan D. Putting it in the cooler immediately

Cutting it into smaller pieces

If food contact surfaces are in constant use, how often must they be cleaned and sanitized? A. Every 4 hours B. Every 5 hours C. Every 6 hours D. Every 7 hours

Every 4 hours

Which is a common foodborne-illness risk factor? A. Not having a HACCP plan B. Managerial control C. Failing to cook food correctly D. Lack of on-the-job training

Failing to cook food correctly

T/F: All pathogens need oxygen to grow.

False

T/F: Salmonella Typhi is commonly linked with ground beef

False

Which is the correct way to measure the temperature of milk that is delivered in a soft bulk package? A. use a time-temperature indicator B. pour some of the milk into a clean bowl and insert the thermometer C. Poke a small hole in the top of the container with the thermometer probe D. Fold the package around the thermometer probe

Fold the package around the thermometer probe

FAT TOM is an acronym that stands for

Food, Acidity, Time, Temperature, Oxygen, Moisture

After inspecting morning deliveries, which item should be immediately rejected? A. Fresh mussels at 51F B. Tomatoes at 41F C. Eggs at an air temperature of 45F D. Ice Cream at 0F

Fresh mussels at 51F

All new staff should receive training on A. HACCP B. Crisis Management C. General Food Safety D. Active Managerial Control

General Food Safety

Which feature is most important for a chemical storage area? A. Good lighting B. Single-use towels C. Nonskid floor mats D. Emergency shower system

Good lighting

In which training method does a trainer ask a series of questions to draw on the knowledge and expertise of the learners? A. Information Search B. Guided Discussion C. Jigsaw Design D. Games

Guided Discussion

Packaging food when using the reduced oxygen packaging (ROP) method requires a A. HACCP plan B. consumer activity C. letter to infant D. SOP manual

HACCP plan

Pre-school age students are more likely to get sick from contaminated food because they are in the category of A. Weakened Immune System B. High Risk Population C. School Age Risk D. FDA

High risk population

When must you discard tuna salad that was prepped on July 19th? A. July 21st B. July 23rd C. July 25th D. July 27th

July 25th

Which food item should be rejected at receiving? A. Fresh fish combined with shellfish B. Shellfish with a seaweed smell C. Fresh fish received on ice D. Live shellfish without a shellstock identification tag

Live shellfish without a shellstock identification tag

Shrimp for seafood salad is cooked on Tuesday, October 13th and cooled to < or = 41F. Cold pasteurized crab meat is added to cooked shrimp on Thursday, October 15th, combined with chilled mayonnaise and spices, planted on beds of lettuce, and placed in the cooler for banquet service on Friday, October 16th. What is the use-by date for leftover panned seafood salad? A. Friday, October 16 B. Monday, October 19 C. Friday, October 23 D. Monday, October 26

Monday, October 19

To deny pest food and shelter in outside dining areas and around your operation, it is important to A. Mow the grass B. Place extra garbage containers outside C. Spray pesticides around the outside of the facility D. Plant flowers

Mow the grass

What organization creates national standards for foodservice equipment? A. CDC B. EPA C. FDA D. NSF

NSF

What probe should be used to check the temperature of a chicken breast? A. Air Probe B. Surface Probe C. Immersion Probe D. Penetration Probe

Penetration Probe

Who should apply pesticides? A. Shift Manger B. Person in Charge C. Pest Control Operator (PCO) D. Designated Pest Staff Member

Pest Control Operator (PCO)

Metal and paper shavings found in a fruit salad are examples of which type of contamination A. Physical B. Personal C. Chemical D. Biological

Physical

Using coated or shatter resistant light bulbs is a way of preventing which type of contamination? A. Physical B. Biological C. Chemical D. Intentional

Physical

The three types of contaminants that are a risk to food are

Physical, Chemical, Biological

A food handler prepping a salad stops to scratch an itch on her arm and then returns to making the salad. This action can make food unsafe by A. Cross-Contamination B. Poor Personal Hygiene C. Time-Temperature Abuse D. Poor Cleaning and Sanitizing

Poor personal hygiene

New staff must be trained in the critical areas of personal hygiene, cleaning and sanitizing, controlling time and temperature, and A. Crisis Management B. Equipment Handling C. HACCP Plan Creation D. Preventing Cross-Contamination

Preventing Cross-Contamination

What is a Critical Control Point (CCP)? A. a way to reduce food costs B. An action to prevent the occurrence of a hazard C. Procedures that are followed when deviations from a food process occur D. Failure to meet a critical limit

Procedures that are followed when deviations from a food process occur

Which food should be stored below all others in a cooler? A. Fresh carrots B. Cooked rice C. Raw sausage D. Raw poultry

Raw poultry

The regulatory authority must be notified if a food handler is diagnosed with an illness caused by A. MRSA B. streptococcus C. HIV D. Salmonella Typhi.

Salmonella Typhi.

A safe way to cool a stockpot of meat sauce is to put it into a A. Cooler B. Freezer C. Sink of ice water D. Cold holding unit

Sink of ice water

Which agency enforces food safety in a restaurant? A. Centers for Disease Control and Prevention B. Food and Drug Administration C. State or Local Regulatory Authority D. U.S. Department of Agriculture

State or Local Regulatory Authority

A local retirement residence is hosting an annual Christmas dinner. Which item should be removed from the menu? A. Steak tartare B. vegetable crudite C. Chicken salad D. Deviled eggs

Steak tartare

What type of smell may be a sign that cockroaches are present? A. Strong, Oily B. Warm, Spicy C. Sharpe, Musty D. Mild, Seaweed

Strong, Oily

Large ice crystals in a case of frozen food are evidence that the product may have been A. packed in contaminated ice B. thawed and refrozen C. held frozen during transport D. shipped correctly

Thawed and refrozen

Pesticides should be disposed of by A. The manager B. The PCO C. Pouring them out and recycling the containers D. Throwing them in an outdoor garbage container

The PCO

A person arrives at a restaurant claiming to be a health inspector. What should the manager ask for? A. An inspection warrant B. The inspector's identification C. A hearing to determine if the inspection is necessary D. A one-day postponement to prepare for the inspection

The inspector's identification

Which is a requirement for key drop deliveries? A. The items are set apart from other inventory B. The items are able to be reconditioned safely C. The items are delivered just before staff arrive D. The items are placed in the correct storage location

The items are placed in the correct storage location

TCS food is placed in hot-holding equipment at 4 pm. The temperature reading at 8 pm shows 125F. What should the food handler do with the food? A. cool and store it immediately B. Increase heat and serve it C. Serve it immediately D. Throw it out

Throw it out

Leftover chili that is cooled on the counter becomes unsafe because of A. Cross-Contamination B. Poor Personal Hygiene C. Time-Temperature Abuse D. Poor Cleaning and Sanitizing

Time-Temperature Abuse

What causes large ice crystals to form on frozen food and its packaging? A. Cross-Contact B. Cross-Contamination C. Time-Temperature Abuse D. Incorrect Cleaning and Sanitizing

Time-Temperature Abuse

What does TCS stand for? A. Temperature causes sickness B. Thermometers control for safety C. Time/Temperature control for safety D. Time control for sanitation

Time/Temperature control for safety

Which hazard is associated with wild mushrooms? A. Viruses B. Parasites C. Toxins D. Bacteria

Toxins

T/F: A food handlers hands can transfer pathogens from one food to another.

True

T/F: Parasites are commonly associated with seafood.

True

What device prevents back flow when a hose is connected to a faucet? A. Indirect drain B. Air gap C. Grease trap D. Vacuum breaker

Vacuum breaker

Which plumbing device helps prevent backflow? A. vacuum breaker B. cross connection C. grease trap D. siphon

Vacuum breaker

Food handlers with facial hair must A. keep their beards groomed B. wear only a mustache C. wear a beard restraint D. keep its length under 2 inches

Wear a beard restraint

What information should a master cleaning schedule contain? A. What should be cleaned, and when B. What should be cleaned, when, and by whom C. What should be cleaned, when, by whom, and how D. What should be cleaned, when, by whom, how and why

What should be cleaned, when, by whom, and how

A food handler in a high-risk population facility reported to a manager that has been diagnosed with norovirus. He can return to work A. after 24 hours have passed since he became ill B. after local regulatory authority approval and medical clearance C. immediately if he will be working away from food D. once he states that he is feeling much better

after local regulatory authority approval and medical clearance

Food preparation equipment shall be certified of classified for sanitation by A. a state regulatory authority B. the Food and Drug Administration C. an ANSI accredited certification program D. a certified USDA environmental specialist

an ANSI accredited certification program

To ensure proper hygiene when handling food, it is important to have A. utensils to serve ready to eat food B. an approved hand washing sink C. separate cutting boards for meat and vegetables D. clean plates on the buffet table

an approved hand washing sink

How should shellfish be received? A. labeled with use-by-date of no more than 30 days from the date of the receipt B. At a maximum air temperature of 45F and cooled to 41F or lower within 6 hours C. Packed in water at 41F and transferred to approved food storage containers D. At a maximum air temperature of 45F and cooled to 41F or lower within 4 hours

at a maximum air temperature of 45 F and cooled to 41 F or lower within 4 hours

How far above the floor should food be stored? A. at least 1 inch B. at least 2 inches C. at least 4 inches D. at least 6 inches

at least 6 inches

An example of a physical contaminant is A. overspray from stainless steel polish B. pesticide on fresh fruit C. bones in a fish fillet D. bacteria on the wound of a food handler

bones in a fish fillet

Which technique is acceptable for cooling TCS foods? A. moving the food from a metal pan to a plastic bin B. breaking down large portions into smaller containers C. removing pans from hot-holding and placing them in the walk-in cooler D. leaving the hot food on the table until it is cool enough to handle safely

breaking down large portions into smaller portions

When inspecting a shipment of fresh fruits and vegetables, a food handler should A. accept all boxes that appear to be B. check containers for evidence of insect contamination C. insert a thermometer into several fruits or vegetables to determine their temperatures D. arrange to freeze the produce before storing

check containers for evidence of insect contamination

A food handler with long hair should A. wear a hair clip B. put in a ponytail C. cover it with restraint D. secure it with hair spray

cover it with retraint

When cooling a stock pot of soup, the first step in the process should be to A. set in on the prep table for 2 hours and then move it to the cooler B. quickly place it in the cooler C. place it directly into the walk-in freezer D. divide it into smaller portions

divide it into smaller portions

Water activity is a measure of A. vapor pressure B. free moisture in food C. pure water in food D. water temperature

free moisture in food

Which must be washed before being prepped for service? A. green onions B. shell eggs C. Dry pasta D. raw meat

green onions

Cloths for use in wiping counters and equipment shall be A. held between use in a sanitizer solution B. stored on the lower shelf of the preparation table C. placed in 171F water with soap D. maintained clean

held between use in a sanitizer solution

When is an operation required to have more than one type of sanitizer test kit? A. if using more than one kind of chemical sanitizer B. If using a powder rather than liquid forms of sanitizer C. When sanitizing both hot water and chemicals D. When using one kind of sanitizer for multiple purposes

if using more than one kind of chemical sanitizer

Besides chlorine, what are the chemical sanitizers approved for operations? A. Ammonia and isopropyl alcohol B. Hydrogen peroxide and Quaternary ammonium C. Iodine and quaternary ammonium D. Isopropyl alcohol and hydrogen peroxide

iodine and quaternary ammonium

In the FDA's ALERT system, the "L" instructs managers to A. label products that are possibly contaminated B. look at the security of products in the operation C. leave at the first sight of danger D. lower threats with an emergency contact list

label products that are possibly contaminated

A nursing home has prepared a roast on Tuesday for service the next day. Th roast should be reheated in a(n) A. steam table to 135F for 15 seconds B. microwave to 145F for 15 seconds C. steamer to 155F for 15 seconds after being sliced D. oven to 165F for 15 seconds

oven to 165F for 15 seconds

A nursing home food manager best protects the elderly residents' health by serving A. fresh squeezed orange juice B. farm fresh eggs C medium rare hamburgers D. pasteurized apple cider

pasteurized apple cider

To prevent pest from entering an operation, doors that open to the outside should have A. lead or steel filling B pest-card security C. pest strip installed D. tight-fitting seals

pest strips installed

The temperature of a stuffed pork chopped should be measured by A. checking the temperature of the oven B. placing a thermometer on the surface of the pork chop C. placing a thermometer in the center of the stuffing of the pork chop D. leaving a digital thermometer in the pork chop throughout the cooking process

placing a thermometer in the center of the stuffing of the pork chop

In order to prevent food contamination, a food handler must A. practice frequent handwashing B. maintain refrigerated foods at or about 45F C. Sanitize all work surfaces every 5 hours D. wash and rinse all utensils regularly

practice frequent handwashing

Which item is at the correct temperature for receiving? A. raw chicken breast at 40F B. Containers of cottage cheese at 45F C. Pasteurized liquid eggs at 45F D. Gallons of milk at 50F

raw chicken breast at 40F

Which is an example of cross-contamination in a self-service area? A. salad dressing added to canned tuna B. cheese added to cooked hamburger C. pickled relish added to prepared egg salad D. raw eggs added to scrambled eggs

raw eggs to scrambled eggs

In a walk in cooler, which item should be stored on the bottom shelf? A. Raw pork B. Ground beef C. Raw poultry D. Salmon steaks

raw poultry

What is one way to correctly cool a 25-gallon batch of chili for later use? A. Using plastic containers rather than metal to cool the chili B. Placing the hot chili in the freezer for the first two hour C. Reducing the amount of liquid used to cook the chili and adding ice to it after it is done cooking D. Placing the chili in refrigeration after it has reached 100F

reducing the amount of liquid used to cook the chili and adding ice to it after it is done cooking

Which potential biological food safety hazard does smoking in food-storage and prep areas cause? A. Ashes and cigarette butts can end up in food B. Cigarette butts near grease can cause fires C. Saliva can get on a food handler's hands D. Smoke and pollutants are dispersed in the air

saliva can get a food handlers' hand

In which liquid should wiping cloths be stores? A. Clear cold water B. Clear hot water C. Sanitizing solution D. Soapy hot water

sanitizing solution

Tooth picks and beverage stirrers are classified as A. non food contact B. dishwashable utensils C. reusable if sanitized D. single-service articles

single-service articles

If chemicals are transferred to secondary containers, the secondary container must be labeled with the chemical's A. expiration date B. common name C. usage instructions D. SDS information

usage instructions

Which method of cooling a hot pot of soup is correct? A. place the pot on the shelf in the freezer B. use an ice water bath C. set the pot on the prep table for 2 hours D. place the pot on a cart in the cooler

use an ice water bath

The best way to prevent pests from becoming a problem in an operation is to A. train food handlers on the correct use of pesticides B. use a pesticide fog in the kitchen once a month C. work with pest control operator D. use baits and traps in potential problem areas

use baits and traps in potential problem areas

Cross-contamination can occur when a food handler A. preps raw and cooked meat on separate cutting boards B. uses the same ice for serving drinks and keeping beverages bottles cold C. washes fruits and vegetables under running water D. prepares hand-battered food in small batches

uses the same ice for serving drinks and keeping beverages bottles cold

A thermometer in a cooler should be placed in the part that it A. lowest B. coldest C. darkest D. warmest

warmest