ServSafe Food Handler Practice Test (Pt. 1)

After touching the hair, scratching the skin, or rubbing the face a food service worker must: A.) Must wash their hands B.) Put on a new pair of gloves C.) Take a selfie D.) Take a break

A

Cleaned and sanitized small wares and equipment must be stored: A.) On clean and sanitized shelves, racks, cupboards, or drawers B.) On the floor C.) Glasses and cups can be stored right side up, by the dish machine D.) In the dish machine until they need to be used

A

Cleaning and sanitizing of food contact surfaces needs to happen (check all that apply): A.) Every 4 hours, when in constant use B.) Before prepping a different food C.) As food is prepped D.) When work is stopped and foods may have been contaminated

A

Food that has been held in the Temperature Danger Zone has been subjected to: A.) Time-Temperature Abuse B.) Danger-Temperature Abuse C.) Time-Temperature Zone D.) Zone-Temperature Abuse

A

The Big Six Food pathogens are: A.) Shigella spp., Salmonella Typhi, Nontyphoidal Salmonella (NTS), E.coli, Hepatitis A, and Norovirus B.) Shigella spp., Salmonella Typhi, Nontyphoidal Salmonella (NTS), E.coli, Hepatitis B, and Norovirus C.) Shigella spp., Salmonella Typhi, Nontyphoidal Salmonella (NTS), E.coli, Hepatitis A, and Food Allergies D.) Salmonella Typhi, Nontyphoidal Salmonella (NTS), E.coli, Hepatitis B, Norovirus, and Measles

A

Food contaminants include (check all that apply): A.) Biological B.) Physical C.) Take-out D.) Chemical

A, B, D

To take an accurate temperature you must (check all that apply): A.) Take temperatures in more than one spot B.) Ask someone to take temperatures and compare results C.) Take the temperature in the center or thickest part of the product D.) Allow enough time for the thermometer to record the correct temperature

A, C, D

Which of the following illnesses of a food service worker must be reported to the local regulatory agency (check all that apply): A.) Jaundice B.) Vomiting, fever, and diarrhea C.) Hepatitis A D.) Salmonella Typhi.

A, C, D

When should refrigerated food items be rejected and sent back from delivery (check all that apply)? A.) If the temperature is above 41 degrees F B.) If there is already enough inventory on the shelves C.) If the temperature is between 30 and 40 degrees D.) If the product is out of date

A, D

A food allergen is: A.) Foods that customers don't like B.) A naturally occurring protein in an ingredient or food that some people are sensitive to C.) Food that are contaminated with chemicals D.) Something that makes you sneeze

B

A foodborne illness can be caused by cross-contamination when (check all that apply): A.) Contaminated ingredients are discarded and not used B.) Foods touch contaminated surfaces right before being served C.) Foods are properly stored, cooked, handled, and served D.) Dirty unwashed towels are used to clean food-contact surfaces

B

An example of proper sanitization is: A.) Not washing dishes, to save water B.) Washing, rinsing, and sanitizing all food contact surfaces between use and as needed C.) Keep sanitizing towels on the table next to the sanitizing solution D.) Using hot soapy water instead of sanitizing solution

B

Deliveries should be scheduled: A.) To make the driver's schedule easier B.) When staff is scheduled and has time to inspect and put away items in a timely manner C.) During the rush, so the foods can be used right away D.) It doesn't matter when deliveries arrive, they can always be checked and put away

B

Food service workers can use hand sanitizer in place of hand washing when: A.) There isn't enough time to wash their hands B.) Hand sanitizer is never enough to be used in place of hand washing C.) When they are wearing gloves D.) When the hand sink is broken

B

Identify the 5 most common risk factors to keeping food safe A.) Purchasing ingredients from safe sources, holding foods at the wrong temperatures, poor hygiene practices, using contaminated tools & equipment, improper cooking of foods B.) Purchasing ingredients from unsafe sources, holding foods at the wrong temperatures, poor hygiene practices, using contaminated tools & equipment, improper cooking of foods C.) Purchasing ingredients from unsafe sources, holding foods at the wrong temperatures, poor hygiene practices, using contaminated tools & equipment, properly cooking foods D.) Purchasing ingredients from unsafe sources, holding foods at the right temperatures, poor hygiene practices, using contaminated tools & equipment, improper cooking of foods

B

In order to make sure that thermometers will accurately take the temperature of foods, they must (check all that apply): A.) Be calibrated weekly B.) Be accurate to +/-2 degrees F C.) Be accurate to +/-1 degrees F D.) Be calibrated before each shift

B

Refrigerated foods that have been delivered and allowed to sit for hours before being put away have been subjected to: A.) A negligent staff B.) Time-Temperature Abuse C.) Time-Temperature Zone D.) Zone-Temperature Abuse

B

The correct concentration for a chlorine sanitizing solution is: A.) 500-650 ppm B.) 50-99 ppm C.) 100 ppm D.) 1000 ppm

B

The temperature zone of 41 degrees F to 135 degrees F is known as: A.) The Temperature In-Zone B.) The Temperature Danger Zone C.) The Temperature Safety Zone D.) The Temperature Food Zone

B

When should temperatures be taken when receiving deliveries? A.) When all the items are put away B.) As they are brought into the kitchen by the delivery person C.) They don't need to be checked, the box has the temperature written on it D.) Before they are unloaded from the truck

B

When using a three sink to wash dishes the correct water temperature for the first sink is at least: A.) 180 degrees F B.) 110 degrees F C.) 75 degrees F D.) 135 degrees F

B

Which of the following is a proper technique to wash hands: A.) Wet hands and arms, apply soap, scrub hands and arms for 30 seconds, rinse hands and arms, dry hands and arms B.) Wet hands and arms, apply soap, scrub hands and arms for 10-15 seconds, rinse hands and arms, dry hands and arms C.) Apply soap, wet hands and arms, scrub hands and arms for 10-15 seconds, rinse hands and arms, dry hands and arms D.) Wet hands and arms, apply soap, scrub hands and arms for 10-15 seconds, dry hands and arms

B

Food contact surfaces can be sanitized by which methods (check all that apply): A.) Scrubbing with hot soapy water B.) Immersing in water at least 171 degrees F for 30 seconds C.) Using an approved chemical solution of: chlorine, iodine, or quats D.) Using floor cleaner

B, C

The best way to prep foods is to (check all that apply): A.) Prep all raw meats, poultry, fish, fruits, vegetables, and ready to eat foods at the same time using the same table B.) Prep all raw meats, poultry, fish, fruits, vegetables, and ready to eat foods at different times using the same table that has been washed, rinsed, and sanitized C.) Prep raw meats, poultry, fish, fruits, vegetables, and ready to eat foods at the same time using different tables, tools, and equipment D.) Prep all raw meats, poultry, fish, fruits, vegetables, and ready to eat foods at the same time using the same table

B, C

Allergic symptoms are: A.) Things customers do to get free food B.) Not very serious C.) Are very serious and they can quickly escalate to anaphylaxis shock and lead to death D.) Not something everyone needs to be concerned with

C

An example of a corrective action to time-temperature abuse is: A.) Discarding the food B.) Giving the food away C.) Reheating food that was being held below 135 degrees D.) Adding hot foods to foods below 135 degrees

C

Cleaning supplies, chemicals, and tools should be stored: A.) In food storage areas B.) Wherever there is extra space C.) Away from food prep and food storage areas D.) Outside the premises

C

Cross-Contamination is: A.) Plating different foods on the same plate B.) Is making sure that foods are stored correctly C.) The spread of bacteria or pathogens from one tool, food item or surface to another D.) The time it takes to put away a delivery

C

Laser or infrared thermometers are not a good choice for checking the temperatures of food being held because: A.) They use long probes that can contaminate foods B.) They are hard to calibrate C.) They measure the surface temperature of foods D.) They are not accurate

C

The final sanitizing rinse in high temperature dish machine, must be at least: A.) 212 degrees F B.) 135 degrees F C.) 180 degrees F D.) 165 degrees F

C

When a food service worker avoids personal behaviors that can contaminate food, they are: A.) Spreading foodborne illnesses B.) Managing inventory C.) Practicing proper personal hygiene D.) On time and ready for work

C

At which part of the flow of food is Food Safety the biggest concern?: A.) Purchasing, receiving, and storing B.) Prep, cooking, reheating, and serving C.) Holding and cooling D.) All of the above

D

Food service workers can wear fake nails and nail polish: A.) when it's a holiday or special occasion B.) With a single use glove if allowed by local regulatory authorities C.) As long as they don't break or chip D.) If they follow proper hand washing guidelines

D

Food service workers can work with wounds on their hands when: A.) They are almost healed B.) They use a bandage and waterproof tape C.) They have a doctor's note D.) They are covered by an impermeable bandage and a single use glove

D

Preventing time-temperature abuse can be done by: A.) Keeping track of holding temperatures and times B.) Using a proper working thermometer C.) Taking corrective actions, as needed D.) All of the above

D

Time and Temperature Abuse happens when: A.) Foods are not cooked or reheated to the proper temperature to kill pathogens B.) Foods are held at the proper temperature C.) Foods are cooled properly D.) Foods are not held at the proper temperature or cooled properly E.) All of the above

D

Why is food safety important? A.) To prevent and stop foodborne illness and contaminants from getting into food and creating an outbreak B.) No loss of sales or business C.) To maintain a good reputation for the business D.) All of the above

D

Food can be contaminated: A.) Accidently B.) During processing or manufacturing C.) From chemicals or physical hazards D.) From poor personal hygiene of food handlers E.) All of the above

E

Food service workers should change single use gloves: A.) When they get torn or are dirty B.) When they start a new task C.) After taking a break D.) Before handling ready to eat foods or after handling raw poultry, seafood, or meats E. All of the above

E

Service staff can prevent customers from receiving foods that contain allergens by: A.) Be able to identify menu items that contain allergens B.) Suggest alternatives that do not contain allergens C.) Informing kitchen and serving staff that a customer has an allergy D.) Serve the food separately to avoid any cross contact with allergens E.) All of the above

E