ServSafe Study Guide

Spore formation is a concern to foodservice managers because bacterial spores:

Can sometimes survive cooking temperatures.

A fly is capable of transmitting disease to human beings primarily because it:

Carries bacteria on its body from human and animal waste.

What is the third step in cleaning and sanitizing items in a three-compartment sink?

Rinsing.

Which of the following is information that needs to be supplied on a Material Date Safety Sheet (MSDS)

The Physical hazards of the product. `

Food held at 41˚F (5˚C) or lower before being removed from refrigeration can be held without temperature control for up to how many hours?

6 hours.

When partial cooking food to be finished later, what is the maximum cooking time allowed during initial cooking?

60 minutes.

What is the maximum number of days that ready-to eat food prepared on-site can be stored on if held at 41°F(5°c)

7 Days.

Which action requires a food handler to change gloves?

The food handler is waring gloves that have been torn.

When should a shipment of fresh chicken be rejected?

The receiving temperature is 50°F (10°C)

Which of the following is the correct method for a server to hold a plate being presented to a guest?

The server should hold the edge or the bottom of the plate.

A risk is the probability that:

A condition will lead to a hazard.

TCS food reheated for ho-holding must reach what temperature?

165° (74°C) for 15 second.

Without any interruption of the cooking process, poultry, stuffed meat and all stuffing should be cooked to a minimum internal temperature of:

165°F (73.9°C).

What is the minimum water temperature required when using hot water to sanitize objects?

171°F (77°C)

What is the minimum internal cooking temperature for green beans that are hot-hold for service?

135°F (57°C)

What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized?

30 seconds.

Hot TCS food can be held without temperature control for a maximum of

4 hours.

When can a food handler with a sore throat and a fever return to work with or around food?

A written medical release is provided.

Effective cleaning requires a suitable cleaning agent that is applied for an adequate length of time with sufficient:

Acid or alkaline cleansers.

An important rule for kitchen cleaning requires the cleaning and sanitizing of utensils equipment, and food contact surfaces:

After each use or at regularly scheduled intervals when in constant use.

What is the proper way to dry tableware and equipment after cleaning and sanitizing?

Air drying.

What is the final step in cleaning and sanitizing a prep table?

Allowing the surface to air-dry.

Ciguatera toxin is commonly found in

Amberjack.

The micro-organisms of greatest concern to the foodservice manager are:

Bacteria.

What must a food handler with a hand wound do to safely work with food?

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

Where should ground fish be stored in a cooler?

Below pork roast.

An example of biological hazard to safe food is:

Cleaning agent that is added to food accidentally.

Cross-contamination occurs when a food:

Comes into contact with a surface, or another food, that contains harmful micro-organism.

What should food service operators do to prevent customer illness from Shigella spp,?

Control flies inside and outside the operation.

When using a microwave oven for thawing you must:

Cook the food immediately.

What HACCP principle is being practiced when food handlers rewash melons that have surface dirt?

Corrective action.

For which of the following foods would it be the most important for you to design a flowchart?

Cream of broccoli soup.

Which of the following is the first step in implementing the FIFO rule?

Date food supplies as they are received.

Food that contains molds that are not part of the item should be:

Discard.

Which group of individuals has a higher risk of foodborne illness?

Elderly people.

in order to market sanitation both internally and externally, management must address the:

Employees and the public.

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

Every 4 hours.

What should foodservice operators do to prevent the spread of hepatitis A?

Exclude staff with jaundice from the operation.

What is the most likely cause of wheezing and hives?

Food allergies.

A foodborne infection results from eating:

Food that contains live, harmful micro-organisms.

Which of the following is an important guideline for freezer storage?

Freezer temperatures should be maintained at 0°F (-17.8°C)

The presence of rats in an operation can be detected by:

Gnaw marks and holes along the foundation.

What task requires food handlers to wash their hands before and after doing it?

Handling raw meat, poultry, or seafood.

The initials HACCP stand for:

Hazard Analysis Critical Control Point.

A critical control point is an operation by which:

Hazards can be eliminated, minimized, or prevented.

In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler?

Lettuce, fresh halibut, fresh beef roast, ground chicken

The definition of integrated pest management (IPM) is a system of :

Methods that combine preventative and control steps to reduce pest infestations and keep pests from entering a facility.

In recent year, the potential for food contamination has been increase by:

Multiple handling of food all along the chain of supply, from production to final customer.

What is the basic characteristic of a virus?

Requires a living host to grow.

Staphylococcal intoxication is usually characterized by the symptoms of:

Nausea, vomiting, diarrhea, and dehydration.

What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals?

Occupational Safety and and Health Administration.

The time and temperature principle, a primary rule of food protection, requires that potentially hazardous food must be:

Only exposed to temperatures between 40° - 140°F (4.4° to 60°C) for a total of four hours during transport, storage, handling, preparation, display and service.

What type of thermocouple probe should be used to check the internal temperature of a beef roast?

Penetration.

Metal shavings are which type of contaminant? A. Biological B. Physical C. Chemical D. Microbial

Physical.

What method should never be used to thaw food?

Place the item on a prep counter

How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation?

Place the thermometer stem into an opened container

What item is considered acceptable work attire for a food handler?

Plain-band ring?

Foodborne intoxication occur when humans eat:

Poisons created by micro-organisms.

Which of the following procedures is the most important in the control of clostridium perfringens?

Prevent bacterial growth in cooked foods through proper chilling, holding and reheating.

You have determined that your employees and facilities can maintain a clean and sanitary food bar. Which of the following practices encourages a sanitary food bar?

Providing a hand wash sink for customers.

USDD grades on meat products provide information concerning the:

Quality or palatability of the meat.

Which of the following materials is acceptable for use on floors in food preparation areas?

Quarry tile.

What food item does the Food and Drug Administration advise against offering on a children's menu?

Rare Cheeseburgers.

The presence of large crystals in a frozen food product often indicates that the product has undergone which of the following:

Refreezing.

An effective foodservice ventilation system:

Removes smoke, steam, and exhaust and replaces them with clean air.

Parasites are commonly associated with what food?

Seafood.

What should a foodservice operator do when responding to a foodborne-illness outbreak?

Segregate the product.

Which of the following best guards against cross-contamination?

Separate cutting boards for cooked and raw foods.In

In maintaining a program of good personal hygiene, management 's most important responsibility is to:

Set an example for all employees to follow.

When coving is installed at the joint where a wall and floor meet:

Sharp corners or gaps that would be uncleanable are eliminated.

Which is a TCS food? A. Bread B. Flour C. Sprouts D. Strawberries

Sprouts.

A micro-organism commonly found in boil, pimples, and cuts, that can be transmitted to food by employee's hands is:

Staphylococcus aureus.

While preparing the evening meal, you discover the liquid in on of the cans of tomatoes that you have opened is foamy, you should:

Throw away the can of tomatoes.

What is the purpose of setting critical limits in a HACCP plan?

To reduce hazards to safe levels.

A foodborne intoxication results when food contains:

Toxins produce by micro-organisms.

Which of the following is an example of a disease-causing parasite?

Trichinella spiralis.

Which food may be re-served to customers?

Unopened pre-packaged food.

What food safety practice can prevent cross-contact?

Washing, rinsing, and sanitizing utensils before each use.

To wash hands correctly, a food handler must first?

Wet hands and arms.

You are the manager of a foodservice establishment in which egg salad is implicated in an outbreak of foodborne illness. investigators discover that the source of contamination was a foodhandler with two cuts on his hands. which of the following is the best source of action to prevent a similar outbreak.

You tell foodhandler to bandage all cuts and to wear disposable plastic gloves over the bandage when preparing good.

Which of the following describes the proper way to dry hands after they have been washed?

dry the hands thoroughly with a hot air dryer or a single service towel.

Where should staff members eat, drink, smoke, or chew gum?

in designated areas.

Which of the following is not acceptable for chemical sanitizing on a food contact surface?

scented bleach.