servesafe

10. 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) Improve noise reduction capabilities

A

18. 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

28. The cook puts refrigerated lasagna into the steam table at 9:00am 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 120F 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

34. The minimum water temperature when sanitizing utensils using hot water is a) 171F b) 110F c) 165F d) 150F

A

36. The water temperature in the wash sink of a three-compartment sink must be at least a) 110F b) 125F c) 150F d) 165F

A

37. The agency responsible for inspecting operations that ship food to other state is the a) FDA b) NSF c) CDC d) EPA

A

41. Staff exposure to hepatitis A must be reported to regulatory authorities within how many days? a) 30 b) 60 c) 90 d) 120

A

42. Fruits and vegetables that are cooked for hot holding must be cooked to a minimum internal temperature of a) 135F b) 140F c) 145F d) 150F

A

43. When the water supply has been disrupted due 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

45. 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

46. 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

47. 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

A

5. Food that has NOT been honestly presented must be a) Thrown out b) Re-labeled c) Repurposed d) Frozen

A

57. A TCS type of food that is cooked, cooled, and then reheated for hot holding must be reheated so that all parts of the food reach a temperature of 165F for how many seconds? a) 15 b) 10 c) 45 d) 20

A

59. 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

61. After cooking TCS food in the microwave to a minimum internal temperature of 165F 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 minute 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

A

A customer calls to report that they contacted a foodborne-illness after they ate at your establishment. What information should you get from the customer? a. General contact information and a description of what food and drink the customer consumed b. A list of any foods the customer has eaten since being in the establishment, including food not prepared by your staff c. The contact information for the hospital or doctor's office where they were treated d. The names or descriptions of any staff members the customer came into contact with while at the establishment

A

How can a food handler reduce or eliminate the risk of food contamination? a. Washing their hands after using the restroom b. Taking medication after visiting a sick friend c. Storing cleaning products in easy-to-reach locations in the kitchen d. Rinsing knives and cutting boards with hot water when moving between prep items

A

How long should documentation for both frozen and farm-raised fish be kept? a. 90 days from the sale of the fish b. 60 days from the sale of the fish c. 90 days from the delivery of the fish d. 60 days from the delivery of the fish

A

What can hand sinks be used for? a. Handwashing only b. Rinsing fresh produce c. Thawing frozen product d. Rinsing bar towels and sanitizer towels

A

What is the sanitizer concentration range for chlorine sanitizers? a. 50-99 ppm b. 40-99 ppm c. 30-99 ppm d. 70-99 ppm

A

Where should employee coats and backpacks be stored? a. In a closet or room away from food prep areas b. Under prep stations and work tables c. In a linen closet d. In the dry storage area

A

Which food item does NOT need to be behind a sneeze guard or in a case in a self-service area? a. Whole, unpeeled bananas b. Sandwich halves on a tray c. Large bowls or ready-to-eat cereal d. Unwrapped loaves of bread

A

Which of the following is an example of a physical contaminate? a. A piece of wood found in a customer's salad b. Peppercorns served on the outside of a steak c. A bone removed from a cut of meat before cooking and serving d. Disinfectant liquid splashed on a prepared dish

A

Why is it advisable to only remove the amount of food you can prep in a short period of time from the cooler? a. To prevent time-temp abuse b. To prevent cross-contamination c. To prevent excess food waste d. To reduce clutter and mess on food prep surfaces`

A

1. Using food coloring to make ground beef appear fresher is a) Not allowed by the CDC b) Not allowed by the regulatory authority c) Allowed with a retail food license d) Allowed if a HACCP plan is in place

B

11. Tuna salad in a cooler must be held at or below an internal temperature of a) 32F b) 41F c) 45F d) 70F

B

12. Which is a TCS Food a) Packets of mayonnaise b) Alfalfa sprouts c) Canned tomatoes d) Iced tea

B

22. Cooked vegetable should be a) Held at room temperature b) Held at 135F or higher c) Cooked at 125F or higher if they are to be held for later service d) Blanched in boiling water before serving

B

25. What is the minimum internal cooking temperature for raw eggs prepared for immediate service? a) 135F b) 145F c) 155F d) 165F

B

26. Fresh beef must be received at or below a) 32F b) 41F c) 45F d) 50F

B

29. Food handlers should be excluded from the prep area when they are experiencing which symptom? a) Vertigo b) Vomiting c) Warts d) Nausea

B

3. Later in the shift a food handler complains about a sore throat and fever. What should the manager do with the food that the food handler prepared earlier in the day? a) Serve it b) Throw it out c) Freeze it d) Donate it

B

31. Shucked shellfish can be removed from their original container for display when the shell stock tag is retained for how many days? a) 30 b) 90 c) 60 d) 120

B

32. Which type of contaminant is a bone in a fish fillet? a) Chemical b) Physical c) Conventional d) Biological

B

33. Which item can be re-served to customers? a) Uncovered condiments b) Unopened prepackaged food c) Uneaten bread d) Uneaten garnish

B

38. When raw sewage backs up onto the floor of the kitchen, the operation must a) Section off the area where waste has spilled and continue service b) Immediately close the operation, correct the problem, and thoroughly clean the facility c) Notify the water department and close the restrooms until corrections are made d) Correct the problem by the end of the shift and hire a professional to clean the waste

B

39. 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

B

4. Fresh fruits and vegetables must be washed a) After being cut b) Before being cut c) In sanitizing solution d) If they are organic

B

40. 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) Neat the compressor of the unit

B

44. What food item can be re-served to customers? a) Oysters purchased from a local fishing dock b) Crackers in an unopened original packaging c) Ready-to-eat food in a swollen package d) Previously served, unwrapped sandwiches

B

48. A food handler should be excluded from the operation if he or she is diagnosed with a) Diabetes mellitus b) Hepatitis A c) A sore throat d) A high-risk pregnancy

B

6. What agency is responsible for inspecting meat, poultry, egg, fruits and vegetables that are shipped across state lines? a) FDA b) USDA c) CDC d) NSF

B

62. 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

63. 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

7. Food handler may wear fingernail polish or artificial nails if they a) Wash hands frequently b) Wear intact gloves in good repair c) Clean and trim nails daily d) Work with ready to eat food only

B

A manager notices that several nightly cleaning tasks are not being completed by the night crew. How should the issue be addressed? a. Re-arrange the schedule to put different employees on the shift b. Assess the number of cleaning duties assigned to the shift to be sure they can be completed in the required time frame c. Write the employees up for not completing their assigned tasks d. Have the night manager complete any tasks that don't get done

B

How long should hands and arms be scrubbed during handwashing? a. 5-10 seconds b. 10-15 seconds c. 15-20 seconds d. 20-25 seconds

B

How quickly must food be cooled from 135˚F to 70˚F? a. 1 hour b. 2 hours c. 3 hours d. 4 hours

B

Name the four (4) types of pathogens that can contaminate food and cause foodborne-illness: a. Norovirus, Salmonella Typhi, E. Coli, and Hepatitis A b. Bacteria, Viruses, Parasites, and Fungi c. Yeast, Mold, Toxins, and Acid d. Bacillus cerus, Listeria monocytogenes, clostridium perfringens, and clostridium botulinum

B

What would be the minimum internal cooking temperature of a chopped salmon burger? a. 145˚F b. 155˚F c. 160˚F d. 165˚F

B

Why should food handlers not wear false eyelashes? a. They can cause vision obstruction b. They can become a physical contaminant c. They can harbor germs d. They can be a distraction to other workers

B

13. To which minimum internal temperature should gravy be reheated in a microwave? a) 70F b) 135F c) 165F d) 180F

C

20. 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 70F within 2 hours, but were reheated to 145F for 15 seconds within 2 hours and then cooled correctly c) Cooked poultry that cooled from 135F to 70F within 2 hours and from 70F to 41F within an additional 4 hours d) A roast that cooled from 135F to 70F within 4 hours and from 70F to o41F within an additional 6 hours

C

23. 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

35. When prepping food it is acceptable for food handlers to wear a) Bracelets b) Open-toe shoes c) Hats d) Shorts

C

49. 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

51. An operation that serves raw oysters on the half shell can best ensure safety by a) Purchasing oysters from the nearest dealer b) Refrigerating the oysters after receiving them c) Purchasing oysters from an approved supplier d) Rinsing the oysters in warm water

C

52. Which food item can be received at a temperature of 45F or lower? a) Fresh fish b) Fresh poultry c) Shell egg d) Frozen cod fillets

C

53. 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

54. Floor-mounted equipment that is not easily moveable must be mounted at least how far off of the floor? a) 2 in b) 4 in c) 6 in d) 8 in

C

55. 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

58. 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

60. A food handler would use an infrared thermometer to measure the temperature of which piece of equipment? a) Broiler b) Deep fryer c) Flat grill d) Oven

C

8. Tabletop foodservice equipment on legs should have a space between the base of the equipment and the tabletop of at least a) 2 in b) 3 in c) 4 in d) 8 in

C

9. One of the major food allergens is a) Latex b) Tomatoes c) Soybeans d) Corn oil

C

A package of frozen shrimp arrives with large ice crystals present on the outside of the food, and water damage on the box. What is this indicative of? a. The product was packed with excess water b. The box of product was left in damp conditions c. The product has undergone thawing and re-freezing d. The packing facility has not been properly inspected

C

Cooler and freezer thermometers should be accurate to within: a. ± 2˚F (or 1˚C) b. ± 1˚F (or .5˚C) c. ± 3˚F (or 1.5˚C) d. ± 4˚F (or 2˚C)

C

It is discovered that a steam table holding hot soup has broken down, and the soup may have been unheated for as long as 3 hours. What should be done with the soup? a. Reheat the soup to 135˚F and transfer it to a working steam table b. Fix the steam table immediately and allow it to reheat the soup c. Discard the soup, heat a new batch to 135˚F and place it in a working steam table d. Combine the cooled soup with new, properly heated soup and place it in a working steam table

C

One of the FDA-recommended food safety responsibilities of a manager is: a. Making and approving staff schedules b. Providing maintenance for the facility c. Supervising food handlers to ensure hot and cold food holding temperatures are regularly monitored d. Inspecting the quality of food items prepared off-premises for serving in the facility

C

Ready-to-eat food should NEVER be handled with bare hands in what situation? a. Ready-to-eat food should never be handled with bare hands, regardless of the situation b. When there is not a proper hand-washing station available c. When food is being served to a high-risk population, like children or the elderly d. When the food will be cooked to at least 140˚F

C

The final sanitizing rinse of a high-temperature dishwasher must be at least ______: a. 165˚F b. 175˚F c. 180˚F d. 190˚F

C

What is the best way to ensure that all cleaning tasks are being identified and preformed regularly? a. Verbally instruct staff daily on the tasks that need to be completed b. Create a sign-up sheet for cleaning tasks and leave it to the staff to designate c. Create a master cleaning schedule, and follow it d. Hold a staff meeting to assign specific cleaning duties to each employee

C

What would be classified as an imminent health hazard? a. A sick employee b. A shipment of spoiled food c. A broken water main in the facility d. A broken cooler/freezer

C

When heat sanitizing items, they must be submerged in water that is at least 171˚F for at least ______: a. 10 seconds b. 20 seconds c. 30 seconds d. 60 seconds

C

When should a delivery be inspected? a. After all products have been placed in their appropriate storage areas b. When staff has time to inspect the delivery correctly c. Immediately upon receiving the delivery d. When the specific staff responsible for inspecting deliveries is available

C

You have discovered signs of a cockroach infestation in your dry storage area. What should your first step be to address the problem? a. Try treating the infestation yourself with pesticides or traps b. Designate specific staff members to deal with the infestation using pesticides or traps c. Call a licensed Pest Control Operator to inspect the building and develop an approach d. Close the facility until the problem is addressed

C

You see an employee preparing food directly after cleaning the grease trap. What corrective action should be taken? a. Instruct the employee to wash their hands and continue prepping b. Instruct the employee to wash their hands next time, but allow them to continue their work c. Dispose of any potentially contaminated food, and instruct the employee on proper handwashing procedure immediately d. Disinfect the work area and utensils the employee was using and ensure the food they were prepping is cooked properly

C

14. Which is most likely to be contaminated with the virus that caused hepatitis A? a) Cooked long grain rice b) Garlic mashed potatoes c) Rare cooked hamburger d) Raw oysters on the half shell

D

15. 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

16. Ready-to-eat food should be thrown out if it has been a) Stored in the cooler for 3 days b) In the temperature danger zone for 2 hours c) Hot-held at a temperature of 135F d) Handled by sick food handlers who are later excluded

D

17. The temperature of vegetable beef soup held on a steam table is checked and recorded in a log every 2 hours. When the temperatures falls below 135F, the cook tells the manager and then reheats the soup to 165F 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 135F d) Reheating the soup to 165F for 15 seconds

D

19. During on-the-job training, a manager discovers that a food handler is handling raw and then cooked poultry without changing gloves. What should the manager do? a) Direct the food handler to put on a new pair of gloves and finish preparing the poultry b) Discipline the food handler immediately and stop the service of poultry for the day c) Stop the preparation of poultry until all the food prep surfaces can be cleaned d) Throw out the cooked poultry and reinforce correct food handling

D

2. Freezing food keeps it safe because freezing a) Allows food to be stored for several years b) Destroys chemical contaminants in food c) Provides an easy way to transport raw food d) Slows the growth of pathogens in food

D

21. Previously cooked food that was hot held for service must be reheated to which minimum internal temperature for at least 15 seconds? a) 125F b) 135F c) 155F d) 165F

D

24. 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

27. An operation must obtain a variance from the regulatory authority before a) Packaging food for take-out customers b) Shipping from between states c) Smoking food for flavor enhancement d) Curing food

D

30. 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

50. A hand washing sink shall be equipped to provide hot water at a temperature of a) 165F b) 90F c) 120F d) 100F

D

56. Chemical that can only be used by licensed pest control operators are considered a) Single-use liquids b) Household-strength insecticides c) Non-toxic insect sprays d) Restricted-use pesticides

D

A chef wants to put a seared tuna dish on the menu. How can she best ensure a safe product for service? a. Talk to her staff about how expensive the tuna is to ensure they handle it properly b. Freeze the tuna to -20˚ F before prepping and serving c. Buy the most popular cut of tuna from the local fish monger d. Order the tuna from an approved and reputable supplier

D

A ready-to-eat pasta salad is taken out of the cooler at 2:00 pm and placed on an outdoor buffet. At what time should the salad be discarded? a. 4:00 pm b. 6:00 pm c. 7:00 pm d. 8:00 pm

D

A running faucet below the rim of a sink is an example of: a. Backsiphonage b. Back-flow c. Vacuum d. Cross-connection

D

After taking a bite of their meal, a customer is developing hives, swollen lips, and shortness of breath. These are signs of what type of illness? a. A foodborne-illness like E. Coli b. A severe cold or flu c. It's not an illness - they are likely choking d. An allergic reaction

D

Cold TCS food should be received at or under ________. a. 45˚F b. 50˚F c. 35˚F d. 41˚F

D

Identify the correct set-up of a three-compartment sink: a. Water (at least 110˚F), detergent and water, sanitizer and water b. Detergent and water (at least 115˚F), clean water, sanitizer and water c. Detergent and water (at least 120˚F), sanitizer and water, clean water d. Detergent and water (at least 110˚F), clean water, sanitizer and water

D

What is an accepted covering for an infected cut on the hand? a. A plastic Band-Aid b. A single-use glove c. A finger cot over gauze d. A plastic Band-Aid under a single-use glove

D

Where should recycling containers be located? a. In the prep area b. In the dry storage area c. In the server station d. Outside, next to the trash cans

D

Which mobile kitchen unit is exempt from the full set of rules applied to permanent food-service operations? a. A food truck serving made-to-order tacos and burritos b. A hand cart serving hot dogs with condiments and canned drinks c. A concession van serving nachos, fries, and burgers d. An ice cream truck serving frozen packaged novelties and candy

D