ServSafe Food Manager
The water temperature in the wash sink of a three-compartment sink must be at least A. 110°F (43°C). B. 125°F (52°C). C. 150°F (66°C). D. 165°F (74°C).
A. 110°F (43°C).
Fruits and vegetables that are cooked for hot holding must be cooked to a minimum internal temperature of A. 135°F (57°C) B. 140°F (60°C) C. 145°F (63°C) D. 150°F (66°C)
A. 135°F (57°C)
Fruits and vegetables that are cooked for hot holding shall reach a temperature of at least A. 135°F (57°C) B. 145°F (63°C) C. 155°F (68°C) D. 180°F (82°C)
A. 135°F (57°C)
What is the minimum number of complaints of foodborne illnesses required in order to be considered an outbreak? A. 2 B. 3 C. 5 D. 10
A. 2
All ready-to-eat TCS food prepared on site should be properly labeled if it is going to be held for longer than how many hours? A. 24 B. 36 C. 48 D. 72
A. 24
Staff exposure to hepatitis A must be reported to regulatory authorities within how many days? A. 30 B. 60 C. 90 D. 120
A. 30
In general, pathogens grow very slowly or not at all at pH levels below A. 4.6 B. 5.0 C. 6.0 D. 6.4
A. 4.6
What should a cook do when prepping foods such as Caesar salad dressing or mayonnaise for highly susceptible populations? A. Clean all equipment used to prepare eggs. B. Substitute pasteurized eggs for raw eggs. C. Thoroughly clean the egg shells. D. Leave food on the counter until it is ready to be mixed.
A. Clean all equipment used to prepare eggs.
What agency is responsible for inspecting meat, poultry, eggs, fruits, and vegetables that are shipped across state lines? A. FDA B. USDA C. CDC D. NMFS
A. FDA
The agency responsible for inspecting operations that ship food to other states is the A. FDA. B. NSF. C. CDC. D. EPA.
A. FDA.
The presence of metal shavings in a can of tomatoes is considered which type of contamination? A. Physical B. Chemical C. Biological D. Cross
A. Physical
A food handler cooks a turkey to an internal temperature of 165°F (74°C) for 15 seconds. The food handler removes the turkey from the oven and places it in the hot holding unit at noon at a temperature of 135°F (57°C). The food handler checks the turkey's temperature at 4 p.m. and finds it to be 135°F (57°C). What did the food handler do wrong? A. The temperature of the turkey should have been taken after 2 hours. B. The temperature of the turkey in the holding unit should have been 145°F (63°C). C. The turkey should have been cooked to 145°F (63°C) for 60 seconds. D. Nothing. Everything was done correctly.
A. The temperature of the turkey should have been taken after 2 hours.
When the water supply has been disrupted to a natural disaster, an acceptable alternative is A. buying commercially bottled drinking water. B. sanitizing water with a 50-50 mixture of bleach. C. securing water from a private well tested every 2 years. D. using clean water from the air conditioning system.
A. buying commercially bottled drinking water.
Food contamination is most likely to happen when food handlers A. chew tobacco. B. conduct training. C. talk to other food handlers. D. listen to the radio.
A. chew tobacco.
An operation is serving oysters on the half shell. The operation must provide consumers with a A. disclosure of raw ingredients. B. caloric value of ingredients. C. detailed description of ingredients. D. sodium content of ingredients.
A. disclosure of raw ingredients.
Viruses such as norovirus and hepatitis A are directly related to contamination from A. feces. B. spores. C. bacteria. D. parasites.
A. feces.
Single-service items must be received A. in undamaged original packaging. B. on separate delivery trucks from those carrying food. C. separate from food items. D. if minor damage is apparent on the packaging.
A. in undamaged original packaging
The risk of foodborne illness caused by parasites can be reduced by A. purchasing fish and produce from an approved supplier. B. throwing out all dented cans or cans without labels. C. adding acid to food to kill the parasites. D. establishing an integrated pest management program.
A. purchasing fish and produce from an approved supplier.
Water hardness can affect cleaning by A. requiring greater contact time for sanitizers. B. having little effect on bacteria, not viruses. C. reducing the temperature requirements of the detergent solution. D. decreasing the effectiveness of detergents.
A. requiring greater contact time for sanitizers.
The cook puts refrigerated lasagna into the steam table at 9:00 am for service at noon. This practice is incorrect because the A. steam table is to be used for holding correctly heated food. B. food should be cooked to at least 120°F (49°C) before being put into the steam table. C. lasagna will burn if left for 3 hours in the steam table. D. temperature of the food was not taken before being put into the steam table.
A. steam table is to be used for holding correctly heated food.
Food items may be reconditioned if A. the packaging is not damaged. B. the food is frozen. C. it's served in a high risk facility. D. it's not a TCS food.
A. the packaging is not damaged.
Food that has NOT been honestly presented must be A. thrown out. B. re-labeled. C. repurposed. D. frozen.
A. thrown out.
A cross-connection is created when a running faucet extends into the A. vacuum breaker. B. flood rim. C. air gap. D. grease trap
A. vacuum breaker.
Food handlers may wear fingernail polish or artificial nails if they A. wear intact gloves. B. wash hands frequently. C. clean and trim nails daily. D. work with ready-to-eat food.
A. wear intact gloves.
What is the minimum internal cooking temperature for raw eggs prepared for immediate service? A. 135°F (57°C) B. 145°F (63°C) C. 155°F (68°C) D. 165°F (74°C)
B. 145°F (63°C)
Reheated TCS foods must reach a temperature of for at least how many seconds? A. 10 B. 15 C. 20 D. 45
B. 15
When washing hands, food handlers must vigorously rub hands together with soap and water for a minimum of how many seconds? A. 10 B. 20 C. 30 D. 40
B. 20
Counter-mounted equipment that is not easily movable shall be mounted at least how many inches from the counter's surface? A. 3 B. 4 C. 5 D. 6
B. 4
Fresh beef must be received at or below A. 32°F (0°C) B. 41°F (5°C) C. 45°F (7°C) D. 50°F (10°C)
B. 41°F (5°C)
Time as a public health control may be used on ready-to-eat cold food, held at a temperature of less than 70°F (21°C), for up to how many hours? A. 3 B. 6 C. 9 D. 12
B. 6
A food handler begins work at a ready-to-eat food station at 7 a.m. At 10 a.m., the food handler takes a break and returns at 10:30 a.m. At 2 p.m., the food handler leaves for the day. When should the food handler wash hands and apply gloves? A. 7 a.m. and 10 a.m. B. 7 a.m. and 10:30 a.m. C. 10 a.m. and 2 p.m. D. 10:30 a.m. and 2 p.m.
B. 7 a.m. and 10:30 a.m.
Which is a TCS food? A. Packets of mayonnaise B. Alfalfa sprouts C. Canned tomatoes D. Iced tea
B. Alfalfa sprouts
Which step in a HACCP plan involves reviewing the layout of the kitchen to determine areas where food can become contaminated? A. Determine the critical control points B. Conduct a hazard analysis C. Establish monitoring procedures D. Establish corrective actions
B. Conduct a hazard analysis
A manager 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 manager do immediately? A. Advise all food handler to throw out food suspected of contamination. B. Cooperate with the investigating regulatory authority. C. Vaccinate food handlers against hepatitis A. D. Hire a media consultant to handle public relations.
B. Cooperate with the investigating regulatory authority.
What food item can be re-served to customers? A. Oysters purchased from a local fishing dock B. Crackers in an unopened original package C. Ready-to-eat food in a swollen package D. Previously served, unwrapped sandwiches
B. Crackers in an unopened original package
Recommendations for foodservice regulations are issued at the federal level through the A. state health code. B. FDA Food Code. C. HACCP guidelines. D. OSHA standards.
B. FDA Food Code.
Which would require single-use gloves? A. Bussing tables and buffet line B. Handling ready-to-eat foods C. Mixing sanitizer solution in sink D. Washing whole fruits and vegetables
B. Handling ready-to-eat foods
Which action helps slow pathogen growth? A. Adding water as an ingredient B. Holding food at 41°F (5°C) or lower C. Serving a lemon wedge with the main dish D. Storing dry goods at least 6 in (15.24 cm) off the floor
B. Holding food at 41°F (5°C) or lower
A food handler is using tongs to toss a vegetable salad. What should the food handler do with the tongs when taking a 15 minute break? A. Leave them in the salad with the handles above the rim of the container. B. Place them in a single container filled with soap and water. C. Put them in the sink under running cold water. D. Leave them on the prep table until returning from break, then continue tossing.
B. Place them in a single container filled with soap and water.
The temperature of vegetable beef soup held on a steam table is checked and recorded in a log every 2 hours. When the temperature falls below 135°F (57°C), the cook tells the manager and then reheats the soup to 165°F (74°C) for 15 seconds. What was the corrective action taken? A. Checking the soup's temperature every 2 hours B. Recording the soup's temperature in a log C. Telling the manager that the soup's temperature had fallen below 135°F (57°C) D. Reheating the soup to 165°F (74°C) for 15 seconds
B. Recording the soup's temperature in a log
Later in the shift, a food handler complains about a sore throat and fever. What should the manager do with the food that the employee prepared earlier in the day? A. Freeze it B. Throw it out C. Donate it D. Serve it
B. Throw it out
Which authority regulates and inspects meat, poultry, and eggs? A. FDA B. USDA C. CDC D. NSF
B. USDA
Which item can be re-served to customers? A. Uncovered condiments B. Unopened prepacked food C. Uneaten bread D. Uneaten garnish
B. Unopened prepacked food
Food handlers should be excluded from the prep area when they are experiencing which symptom? A. Vertigo B. Vomiting C. Warts D. Nausea
B. Vomiting
Which is the most effective way to prevent viral foodborne illnesses? A. Washing food B. Washing hands C. Bandaging open cuts and sores D. Monitoring time and temperature
B. Washing hands
A server uses a copper pitcher to serve margaritas, and several guests get sick. The most likely cause of the illness is that the A. mixture of fruit and alcohol caused the guests to become intoxicated and have severe headaches. B. acidity of the beverage caused the copper to leach, resulting in chemical contamination. C. server failed to provide food as an alternative to reduce the effects of the alcohol. D. fruit and copper caused a biological reaction, resulting in pathogenic illness.
B. acidity of the beverage caused the copper to leach, resulting in chemical contamination.
An example of a physical contaminant is A. bacteria. B. dirt. C. mushrooms. D. pesticides.
B. dirt.
Floor coving is used to A. reduce sharp corners on hard-to-clean floors. B. eliminate the risk of slips and falls. C. increase the resiliency of hard-surface flooring. D. improved noise reduction capabilities.
B. eliminate the risk of slips and falls.
Lubricants used in an operation must be A. commercially purchased. B. food grade. C. hypoallergenic. D. applied by a manager.
B. food grade.
The ambient air thermometer in a walk-in cooler must be located A. in the coolest part of the unit. B. in the warmest part of the unit. C. near the center of the unit. D. near the compressor of the unit.
B. in the warmest part of the unit.
Using food coloring to make ground beef appear fresher is A. not allowed by the CDC. B. not allowed by the regulatory authority. C. not allowed with a retail food license. D. allowed if a HACCP plan is in place.
B. not allowed by the regulatory authority.
When food becomes unsafe, it is most often due to the A. feces of insects and rodents. B. operation serving the food. C. people handling the food. D. equipment used in food preparation.
B. operation serving the food.
When a critical control point is not met, a food handler must first A. verify the procedure. B. take corrective action. C. notify the regulatory authority. D. revise the training plan.
B. take corrective action.
The temperature of the wash water in a three-compartment sink should be maintained at a minimum of A. 75°F (24°C) B. 100°F (38°C) C. 110°F (43°C) D. 135°F (57°C)
C. 110°F (43°C)
Macaroni and cheese must be cooked to what temperature for 15 seconds? A. 145°F (63°C) B. 155°F (68°C) C. 165°F (74°C) D. 175°F (79°C)
C. 165°F (74°C)
To which minimum internal temperature should gravy be reheated in a microwave? A. 70°F (21°C) B. 135°F (57°C) C. 165°F (74°C) D. 180°F (82°C)
C. 165°F (74°C)
Within 2 hours of hot holding in a self-service area, the temperature of soup has dropped to 130°F (54°C). The soup is pulled from the self-service area and reheated. The soup must be reheated to a temperature of A. 130°F (54°C). B. 135°F (57°C). C. 165°F (74°C). D. 170°F (77°C).
C. 165°F (74°C).
Tabletop foodservice equipment on legs should have a space between the base of the equipment and the tabletop of at least A. 2 in (5.08 cm) B. 3 in (7.62 cm) C. 4 in (10.16 cm) D. 8 in (20.32 cm)
C. 4 in (10.16 cm)
Ready-to-eat TCS food prepped on-site and stored at the correct refrigerated temperature can be held for up to how many days? A. 3 B. 5 C. 7 D. 10
C. 7
When prepping food, a food handler should not wear which item? A. An apron B. A hair restraint C. A medical alert bracelet D. Single-use gloves
C. A medical alert bracelet
When should food handlers use hand antiseptics? A. Instead of washing hands B. Before washing hands C. After washing hands D. After putting on gloves
C. After washing hands
How should food and supplies be stored in a dry-storage area? A. Away from the walls and 4 inches off the floor B. Next to the walls and 4 inches off the floor C. Away from the walls and 6 inches off the floor D. Next to the walls and 6 inches off the floor
C. Away from the walls and 6 inches off the floor
Which food was correctly cooled? A. A large pot of soup that was divided into smaller pans and cooled at room temperature for 8 hours B. Beans that did not cool to 70°F (21°C) within 2 hours, but were reheated to 145°F (63°C) for 15 seconds within 2 hours and then cooled correctly. C. Cooked poultry that cooled from 135°F (57°C) to 70°F (21°C) within 2 hours and from 70°F (21°C) to 41°F (5°C) within an additional 4 hours. D. A roast that cooler from 135°F (57°C) to 70°F (21°C) within 4 hours and from 70°F (21°C) to 41°F (5°C) within an additional 6 hours
C. Cooked poultry that cooled from 135°F (57°C) to 70°F (21°C) within 2 hours and from 70°F (21°C) to 41°F (5°C) within an additional 4 hours.
When drinkable water is contaminated by non-drinkable water, what has occurred? A. Vacuum breaker B. Air gap C. Cross-connection D. Cross-contact
C. Cross-connection
A food handler would use an infrared thermometer to measure the temperature of which place of equipment? A. Broiler B. Deep fryer C. Flat grill D. Oven
C. Flat grill
Reviewing video surveillance is part of which ALERT Food Defense Awareness step? A. Reports B. Employees C. Look D. Threats
C. Look
Equipment approved for use in the prep area should have a seal of approval from which of the following? A. FDA B. USDA C. NSF D. HACCP
C. NSF
Which food must be cooked to a minimum internal temperature of 155°f (68°C) for at least 15 seconds? A. Fish fillets B. Roast beef C. Pork sausage D. Poultry breasts
C. Pork sausage
What action should a manager take when a food handler has a sore throat and fever? A. Restrict the employee from working around others B. Exclude the employee from working with TCS food C. Restrict the employee from working with or around food D. Exclude the employee from the dining area
C. Restrict the employee from working with or around food
Food handlers were told about a special preparation requested by a customer with a food allergy. However, a small amount of the restricted food came in contact with the meal. Which action should be taken? A. Remove the portion that came in contact with the restricted food. B. Serve the meal because only a small amount of food was affected. C. Set the dish aside so that it will not be served and then inform management. D. Place the dish under a heat lamp before serving to kill the allergens.
C. Set the dish aside so that it will not be served and then inform management.
Which food item can be received at a temperature of 45°F (7°C) or lower? A. Fresh fish B. Fresh poultry C. Shell eggs D. Frozen cod fillets
C. Shell eggs
The manager must notify the regulatory authority if an employee comes to work with an illness caused by A. influenza type A. B. Listeria monocytogenes C. Shigella spp D. Staphylococcus aureus
C. Shigella spp
One of the major food allergens is A. Nitrates B. Tomatoes C. Soybeans D. Corn Oil
C. Soybeans
After training food handlers about reporting illnesses, the manager must A. provide training when staff get sick and have them sign documents to prove that the training occurred. B. require them to pass a test about what they learned before allowing them to work with or around food. C. have them sign a document stating that they agree to report illnesses and that they received training. D. have them role-play so the manager know that they understood the training.
C. have them sign a document stating that they agree to report illnesses and that they received training.
One of the best ways to avoid cross-contact when working with shellfish is to A. soak shellfish in an ice water salt brine before serving. B. try shellfish in separate oil. C. purchase shellfish from approved, reputable suppliers. D. receive live shellfish at 45°F (7°C) or lower.
C. purchase shellfish from approved, reputable suppliers.
Food handlers should wash their hands between A. taking out the garbage and refilling the container with a new plastic liner. B. ringing a sale on the cash register and sweeping the restroom. C. shaking hands with a guest and replenishing the food on the salad bar. D. placing potatoes in storage and removing dirty dishes from the dining area.
C. shaking hands with a guest and replenishing the food on the salad bar.
Previously cooked food that was hot held for service must be reheated to which minimum internal temperature for at least 15 seconds? A. 125°F (52°C) B. 135°F (57°C) C. 155°F (68°C) D. 165°F (74°C)
D. 165°F (74°C)
What prevents contaminated water from getting into a drinkable water supply system? A. Faucet aerator B. Cross-connection C. Hose bib D. Air gap
D. Air gap
After cooking TCS food in the microwave to a minimum internal temperature of 165°F (74°C) for 15 seconds, which step should be taken next? A. Allow food to stand covered for 2 minutes after cooking to obtain an even temperature. B. Remove food from the microwave and allow it to stand uncovered for 3 minutes to obtain an even temperature. C. Serve food immediately after removal from the microwave to maintain its temperature. D. Place food in a serving container immediately after removal from the microwave to maintain its temperature.
D. Place food in a serving container immediately after removal from the microwave to maintain its temperature.
Which item is a food handler permitted to wear on hands and arms? A. Medical alert bracelet B. Gold and diamond ring C. Short, unpolished artificial fingernails D. Plain metal band ring
D. Plain metal band ring
Which is most likely to be contaminated with the virus that causes Hepatitis A? A. Cooked long grain rice B. Garlic mashed potatoes C. Rare cooked hamburger D. Raw oysters on the half shell
D. Raw oysters on the half shell
Food service operations must purchase food from A. the lowest-priced supplier. B. a supplier that delivers twice a week. C. a source located close to the operation. D. an approved source.
D. an approved source.
A service sink should be used for A. first-aid functions such as eye washing. B. food prep activities. C. washing, rinsing, and sanitizing utensils. D. cleaning mops and throwing out waste water.
D. cleaning mops and throwing out waste water.
Game animals received for sale in an operation should be A. purchased before being field-dressed. B. free from parasites such as fleas and ticks. C. legally hunted while in season. D. commercially raised for food.
D. commercially raised for food.
A food defense plan is a written document that records procedures to A. prevent a foodborne illness outbreak. B. destroy biological and physical contaminants. C. minimize the number of individuals infected by illnesses. D. control or minimize the risk of intentional contamination.
D. control or minimize the risk of intentional contamination.
Ready-to-eat food should be thrown out if it has been A. store in the cooler for 3 days. B. in the temperature danger zone for 2 hours. C. hot-held at a temperature of 135°F (57°C). D. handled by sick food handlers who are later excluded.
D. handled by sick food handlers who are later excluded.
The first step in a HACCP plan is to A. develop monitoring procedures. B. establish critical control points. C. determine critical limits. D. identify hazards.
D. identify hazards.
A danger or threat to health that requires immediate correction or closure to prevent injury is a(n) A. physical contamination hazard. B. regulatory hazard. C. critical control hazard. D. imminent health hazard.
D. imminent health hazard.
Correctly freezing fish will help prevent A. chemical poisoning. B. viral infection. C. bacteria. D. parasites.
D. parasites.
A server is clearing a table after customers have left and finds a full basket of dinner rolls remaining on the table. The server should A. leave both the rolls and the napkin in the basket. B. keep the rolls in the basket but remove the napkin. C. allow the napkin to stay in the basket but remove the rolls. D. remove the napkin and the rolls in the basket.
D. remove the napkin and the rolls in the basket.