Servsafe Test Questions

unopened packages of cheese with expiration dates of 9/30 are stored in front of packaged cheese dated 10/14 this is an example of

First In First Out

Which federal agency issues the Food Code?

Food and Drug Administration

Which food should be stored below all others in a cooler refrigerator?

Raw chicken

Which describes the safe handling of shell eggs?

Remove only as many as needed from the refrigerator for immediate use

Which is an improper food storage procedure?

The manager maintains the temperature in the freezer at 32 F

Why are preschool-age children at a higher risk for foodborne illnesses?

They have not built up strong immune system

Why should protective shields be placed on light fixtures?

To prevent broken glass from contaminating food and food contact surfaces

should be stored at an internal temperature of 41 or lower

UHT products not aseptically packaged

which procedure should be followed when making a sauce contains raw a such as hollandaise sauce?

Use only pasteurized eggs

Which action will help prevent food from being contaminated?

Using a properly stored scoop to remove ice from the ice machine

How does most contamination of food happen?

When people cause the contamination

What is a foodborne-illness outbreak?

When two or more people report the same illness from eating the same food

Several people who ate at a Food Service establishment a few days ago are now complaining of diarrhea vomiting and fever. This is a possible example of

a foodborne illness outbreak

A common allergen can be found in

a peanut butter and jelly sandwich

A crisis-management plan should include information about

a potential types of crises and instructions for each

Connecting a pipe between a potable water source and water source and a water source of unknown quality is:

acceptable when washing pots and pans

Ciguatera poisoning is caused by toxic

algae

Which item can be safely re-served?

an unopened individual packet of jelly

What is the one possible function of a government agency that is responsible for food and safety?

approving a construction project

Observing employees' performance on the job, testing their food-safety knowledge, and reviewing past health inspection reports are three ways a manager can:

assess training needs

a bimetallic stemmed thermometer should

be easy to read with numbered markings

A guest had a reversal of hot and cold sensations after eating seafood? What most likely caused the illness?

biological toxins

which is an acceptable behavior for a food handler working on a buffet line?

checking to ensure that cold foods are held at 41F or lower

A foodhandler drops several eggs on the floor near the ware-wearing sink and cleans the mess right away with a mop from the storage area. What should the foodhandler do next?

clean the mop in a utility sink

Underneath a sink are what look like small grains of black pepper. This could indicate which pest?

cockroaches

Determining where hazards can occur in the flow of food, identifying potential food hazards, and grouping food by how it is processed in an establishment are all important elements of:

conducting a hazard analysis

If a foodservice is diagnosed with shiga toxin producing E coli, management is required to:

contact the local health authority

What is the most important way to prevent a foodborne illness from bacteria?

control time and temperature

Which properly describes the two stage cooling process?

cooked food is cooled from 135F to 70F within 2 hrs and from 70F-40F in an additional 4 hrs for a total cooling time of 6 hrs

The first step in cooling a large roast before refrigerating is too

cut into small pieces

Which dry storeroom condition can cause food to become unsafe?

damp floor

What are the most common symptoms of foodborne illness?

diarrhea, vomiting, fever, nausea, abdominal cramps and jaundice

On October 26, a properly covered and labeled pan of fried chicken is seen in the cooler? The food is dated October 16. What should be done?

discard the chicken

A prep cook diagnosed with shigellosis must be

excluded from work

What information does a Material Safety Data Sheet(MSDS) include?

first-aid information

An employee asks how to dispose of leftover cleaning chemicals. What should the employee be told?

follow both the label instructions and any local regulations

What is TCS food?

food requiring time and temperature control for safety

The manger at a hospital is planning next week's menu for the patients. Which food would the hospital not be allowed to serve?

green salad with raw tomatoes and alfalfa sprouts

the purpose of a self inspection is to

help ensure that facilities are properly maintained

foodborne illness is least likely caused by

improper equipment storage

Am approved source is a supplier that

is in compliance with all local, state, federal laws and has been inspected

If food is UHT-pasteurized and aseptically packaged

it can be delivered at room temperature

The most effective way to prevent pest problem is to?

maintaining proper sanitation

Air curtains install in doorways are useful in

maintaining the temperature of the room

A food handler left a pan of roasted turkey breasts to cool at room temperature overnight. In addition to throwing away the turkey, what is an appropriate corrective action?

make sure the food handler understand safe cooling practices

Thawing frozen food in a sink of standing water is a hazard because this method

may allow harmful bacteria to grow

A few small scarps of cloth and old paper pile behind a shelving unit in the back corner of a storeroom. This could be sign of:

mice

floors in kitchen, storage, and work areas should be

non skid surfaces that repel liquids

A virus of particular concern to food safety is

norovirus

which procedure will help hepatitis A

obtaining shellfish from approved source

What is the best way to measure the temperature of half-pint cartons of milk ?

open a carton an place a thermometer stem or probe into the milk

Which canned food should be accepted upon delivery?

pork and beans with a tear in a corner of the label

What is the most important way to prevent a foodborne illness from viruses?

practice good personal hygiene

What is an important measure for preventing foodborne illness?

preventing cross contamination

Bacteria that cause foodborne intoxications

produce poisonous substances

The 5 common risk factors that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene and...

purchasing food from unsafe sources

Food should be stored above all items in a refrigerator to minimize cross-contamination question

raw carrots

Which is most likely to be contaminated with the virus that causes hepatitis A?

raw oysters

coving is used:

reduce sharp corners on hard-to-clean floors

Thoroughly cleaning a foodservice establishment

reduces pest food supply

Which foodhandler activity would probably NOT contaminate food?

removing an apron before using the washroom

when cleaning and sanitizing equipment in a three-compartment sink

rinse scrape or soaked all items before washing

what is the proper order from top to bottom in which pans of raw foods would be stored on three shelves inside a walk-in or reach-in refrigerator

salmon fillets ground beef and chicken breast

A pan is being washed in the three compartment sink. Some food particles are stuck to the pan. To clean the pan properly

scrape the pan, wash it in a detergent solution, rinse, sanitize, and air dry

Which is a ready-to-eat food?

sea salt

Parasites are commonly linked with what type of food?

seafood

Which is a proper food safety practice?

serving utensils are stored in the food with handles up

What step should be taken if a manager suspects foodborne illness outbreak?

set aside the suspected product and label it with "do not use" and "do not discard"

For proper hand hygiene, which is acceptable for foodhandlers?

short fingernails

Which item would me most likely cause an allergic reaction in sensitive person?

shrimp salad

Which is a TCS food?

sprouts

A handwashing station must provide water at a minimum temperature of

100F

Foodhandlers should wash their hands with a water temperate of ?

100F

At what minimum temperature should hot food be held on a self- service buffet.

135F

which is a way to prevent contamination of hot food on display in a self-serve Buffet?

Providing fresh plates for return visits by customers

At what temperature should vending operators transport potential hazardous cold food items?

41F or lower

What is a cross-connection?

A link between safe and unsafe water

An employee wonders when the dryer storage area needs to be cleaned. What can be done to find out, other than asking the manager?

Check the master cleaning schedule

When serving customers dinner entrees, a server grips the plates by holding the tops firmly with the thumbs w/o touching the food. The palm of the hand supports the bottom of the plates. Did the server handle the plates correct?

No, bc the thumbs touched the food contact area of the plate

Chili is cooked in the microwave to 155*. Halfway through cooking the chili is stirred. It is then allowed to stand for several minutes after cooking. Was the chili properly cooked?

No, the food was not cooked to the proper temperature

Control a bacterial Staphylococcus aureus made from difficult because it is

Present in many healthy people

Potential hazardous food TCS food cooked in a microwave should be

stirred or rotated halfway through cooking

A prep cook stores a bottle of sanitize on a shelf above a prep table. To prevent chemical contamination, what should be done differently?

store the sanitizer bottle away from the prep area

Cleaning tools should be

stored away from food preparation areas

A food preparation worker is wearing a diamond ring. What should the manger tell the worker to do?

take of the diamond ring before starting work

The proper way to taste sauce while preparing it is to:

taste the sauce with a single use spoon

Large ice cyrstals in frozen food product indicate that the product has undergone?

thawing and refreezing

The main reason why foodhandlers personal behaviors such as scratching the scalp, should be monitored while working is bc...

these behaviors can contaminate food

Which instruction to a customer would ensure food safety when a catered ready-to-eat hot meal is delivered?

this meal should be consumed or properly cooled and refrigerated immediately

The most common contamination caused by foodhandlers who smoke in food storage and prep areas is..

through saliva on food handlers hands

Raw chicken breast are left out at room temperature on a prep table. What is the main risk that could cause a foodborne illness?

time temperature abuse

What is the safest way to thraw a frozen 25lb turkey?

under refrigeration at a maximum temperature of 41F

What should food handlers do to prevent food allergens from being transferred to food?

use clean and sanitized utensils when prepping the order

Single use gloves should be

used only over clean hands.

Proper procedure when serving ready-to-eat food is demonstrated by the foodhandler who

uses tongs to serve blueberry muffins to guests

Which would be the best way to prevent the Giardia parasite from infecting food?

using safe water supplies

Foodservice equipment with self- inspection programs:

view health department inspections as useful supplements to their own food safety

Before cantaloupes are sliced, they should be

washed under running water

A manager notices that an employee's apron is always filthy and greasy at the end of the day. The manger should:

watch the employee to determine the cause of the excess dirt and then correct the problem

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....

whom to contact about suspicious activity