ServSafe

A buser poured some cleaner from its original container into a smaller working container. What else does the buser need to do? a. Label the working container with its contents b. Read the safety data sheet (SDS) for the cleaner c. Use a new wiping cloth when first using the working container d. Note on the original container that some cleaner was put into a working container

A

A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong? a. Created a cross-connection b. Created an air-gap separation c. Prevented backflow d. prevented atmospheric vacuuming

A

A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control? a. management oversight b. corrective action c. re-evaluation d. identify risks

A

To prevent backflow, a sink must be equipped with a(n) a. Air gap b. Vaccuum assist c. Overflow drain d. Touchless controls

A

Where should you store raw meat in the refrigerator? A. On the very bottom shelf B. On the very top shelf C. Next to cooked meats D. On a middle shelf

A

Which feature is most important for a chemical storage area? a. Good lighting b. Single-use towels c. Nonskid floor mats d. Emergency shower system

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

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

Why should food temperatures be taken in 2 different locations? A. Temperature may vary in the food B. To ensure the thermometer is calibrated correctly C. It is required by the manufacturer D. To ensure the thermometer is accurate to +/-2F or +/-1C

A

A tuna salad is removed from the cooler at 9:00 am and put out for a buffet at 11:00am. By what time must the tuna salad be served or thrown out? A. 12:00 pm B. 4:00 pm C. 3:00 pm D. 2:00 pm

C

Hot TCS food being hot-held for service must be at what temperature? a. 70 F or above b. 125 F or above c. 135 F or above d. 155 F or above

C

How high must legs be on a table-mounted equipment? a. At least 1 inch b. At least 2 inches c. At least 4 inches d. At least 6 inches

C

How often should health inspectors inspect your food service establishment? A. Every 3 months B. Every 6 months C. Once a year D. Whenever needed

C

In the event of an imminent health hazard, such as a water supply interruption, the operation must a. execute a HACCP plan b. reduce the hours of operation c. notify the regulatory authority d. maintain normal operating procedures

C

Lasagna was removed from hot holding for service at 11:00am. By what time must it be served or thrown out? A. 4:00pm B. 2:00pm C. 3:00pm D. 12:00pm

C

Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve? A. Mayonnaise B. Corned beef hash C. Soft boiled eggs D. Pancakes

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

Poor food safety standards can result in the following events except: A. Food borne illness B. Lawsuits C. Lower operating costs D. Poor Working conditions

C

Performing procedural checks every shift to identify problems, and comparing and analyzing temperature logs each week are examples of which principle in the HAACP system? A. Principle 5 - Identifying corrective actions B. Principle 6 - Verifying that the system works C. Principle 4 - Establishing monitoring procedures D. Principle 7 - Establishing procedures for record keeping and documentation

B

To keep pests away from food and supplies, how many inches off the floor must items be stored? A. 4 in B. 6 in C. 12 in D. 15 in

B

Which of these food processes does not require a variance from a regulatory authority? A. Smoking food as a method to preserve it B. Buying bean sprouts from a reputable supplier C. Pasteurizing juice on-site D. Curing food

B

Which responsibility is included in the Food and Drug Administration's role? A. Inspecting meat, poultry, and eggs B. Regulating food transported across state lines C. Approving HACCP plan D. Issuing licenses and permits

B

Which surfaces must be both cleaned and sanitized? a. Walls b. Cutting boards c. Storage shelves d. Garbage containers

B

Who is responsible for safe food handling in the food premises? A. Head chef B. All of these C. Anyone handling food D. Owner

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

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

The term "NSF" stands for: A. Non-safe food B. Non-semolina flour C. National Sanitation Foundation D. Non-standard foods

C

What factors influence the effectiveness of a chemical sanitizer? A. Concentration, absorbency, moisture, alkalinity, salinity B. Concentration, water activity, reactivity, pressure, density C. Concentration, temperature, contact time, pH, and water hardness D. Concentration, protein, acidity, air temperature, strength

C

What information should a master cleaning schedule contain? a. What should be cleaned and when b. What should be cleaned, when, and by whom c. What should be cleaned, when, by whom, and how d. What should be cleaned, when, by whom, how, and why

C

What is the minimum temperature that must be maintained when holding hot soup for service? a. 100F b. 120F c. 135F d. 155F

C

What is the purpose of hand antiseptic? A. Increase the use of sanitizing solutions B. Eliminate the need for handwashing C. Lower the number of pathogens on the skin D. Eliminate the need for use of gloves

C

What must a manager do with a recalled food item in the operation? a. Combine the item with non-recalled items during preparation b. Record the names of customers who purchase the item c. Store the recalled item separately from other food d. Sell all recalled items within 24 hours

C

What organization includes inspecting food as one of its primary responsibilities? A. Occupational Safety and Health Administration B. U.S. Public Health Service C. U.S. Department of Agriculture D. Centers for Disease Control

C

What should a food handler do with food after it has been thawed in the microwave? A. Cover the food to prevent it from drying out B. Check the temperature in at least 2 places C. Cook it using conventional cooking equipment D. Let the food stand for 2 minutes before cooking

C

What should a server do after clearing a table? A. Put disposable gloves back on B. Rinse hands in warm water C. Wash hands D. Apply hand antiseptic

C

What thermometer is best suited to checking a dishwashing machine's final rinse temperature? A. Time-temperature indicator B. Immersion Probe C. Maximum registering thermometer D. Infrared thermometer

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 can a food handler with a sore throat and fever return to work with or around food? A. The fever is gone for 24 hours B. The sore throat is gone C. A written medical release is provided D. No symptoms are experienced for 24 hours

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

Which food item can be re-served? A. An untouched plate of pasta returned by a guest B. A basket of bread not eaten by guests C. Sealed packets of oyster crackers D. Un-used portion cups of mayonnaise

C

Which food item may be handled with bare hands? a. Sliced cheese for sandwiches b. Boiled egg slices for salad c. chopped carrots for stew d. parsley for garnish

C

Which symptom could mean a customer is having an allergic reaction to food? a. Coughing b. Dehydration c. Swollen lips d. Sneezing

C

Why shouldn't you mix cooked and raw foods? A. The food will need to be reheated B. It results in poor food quality C. It results in a "cross-contamination" D. It results in a "cross-connection"

C

A food handler has just finished storing a dry food delivery. Which step was done correctly? A. Stored food underneath a stairwell B. Stored food in an empty chemical container C. Stored food 4 inches off the floor D. Stored food away from the wall

D

A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish? A. April 12 B. April 4 C. April 10 D. April 8

D

A manager's responsibility to actively control risk factors for foodborne illnesses is called a. hazard analysis critical control point (HACCP) b.quality control and assurance c. food safety management d. active managerial control

D

A ready-to-eat pasta salad is taken out of the cooler at 2:00pm and placed on an outer buffet. At what time should the salad be discarded?

D

A sanitizer: A. Should not be used in the kitchen B. Should not be used on dishes or utensils C. Makes cleaning easier D. Kills bacteria

D

After handling raw meat and before handling produce, what should food handlers do with their gloves? a.clean and sanitize them b. continue working with them c. set them aside if working with meat again later d. wash hands and change them

D

Bulk unpackaged food in self-service areas must be labeled when... A. the food supports pathogen growth B. the food is prepared on the premises C. the food is prepared at another unit of the same chain D. the manufacturer claims the food is healthy

D

Grease and condensation buildup on surfaces can be avoided with correct a. garbage disposal b. lighting c. sanitizing d. ventilation

D

How should an item that has been recalled by its manufacturer be stored in an operation? A. In self-draining containers B. In vacuum-packed bags C. Together with food that will be served D. Separately from food that will be served

D

How should the temperature of a shipment of sour cream be taken when it arrives at an operation? a. Place a hand on a container to see if it is cool to the touch b. Hold an infared thermometer as close as possible to a case c. Place the thermometer stem between shipping boxes for a reading d. remove the lid of a container and put the thermometer stem into the sour cream

D

Identify the correct set-up of a three-compartment sink: A. Water (at least 110F), detergent and water, sanitizer and water B. Detergent and water (at least 115F), clean water, sanitizer and water C. Detergent and water (at least 120F), sanitizer and water, clean water D. Detergent and water (at least 110F), clean water, sanitizer and water

D

Supplies should be stored away from the walls and at least ________ off of the floor a. 2 inches b. 4 inches c. 5 inches d. 6 inches

D

To prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security of products, keep information related to food security on file, and know a. when to register with the EPA b. how to fill out an incident report c. where to find Safety Data Sheets in the operation d. who is in the facility

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

What is the most important factor in choosing an approved food supplier? a. It has a HACCP program or other food safety system b. It has a documented manufacturing and packing practices c. Its warehouse is close to the operation, reducing shipping time d. It has been inspected and complies with local, state, and federal laws

D

When can raw, unpackaged meat be offered for self-service? A. When the meat is frozen B. when the meat is high quality C. At organic food stands D. At Mongolian barbeques

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 food item has been associated with Salmonella Typhi? A. Produce B. Undercooked ground beef C. Shellfish from contaminated water D. Beverages

D

A chef wants to put 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 -20F 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

What are the basic steps of washing hands? A. Apply soap, wash well, rinse and dry with air dryer B. Wash thoroughly and dry well C. Apply soap, wash well, rinse and dry with disposable paper towel D. Use hand sanitizer, rinse and dry well

C

When the kitchen garbage can was full, an employee placed the full garbage bag on a prep table and tied it securely. Then he carried it to the Dumpster and disposed of it. What was done incorrectly? a. The employee waited until the garbage was full. b. The bag was disposed of in a dumpster c. The bag was placed on a prep table d. The employee tied the bag shut

C

Where should personal items, like a coat, be stored in the operation? a.On a shelf, above food b. On a shelf, below food c. In a designated area, away from food d. In a kitchen, away from moving equipment

C

Which does not require sanitizing? a. Plates b. Knives c. walls d. Tongs

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 is the minimum internal temperature hot food must be held at to prevent pathogens from growing? A. 135 B. 115 C. 145 D. 125

A

What must food handlers do after touching their body or clothing? a. Wash their hands b. Rinse their gloves c. Change their gloves d. Use a hand antiseptic

A

What rule for serving condiments should be practiced? A. Serve condiments in original containers B. Serve condiments in antimicrobial contaienrs C. Combine bowls of leftover condiments with fresh ones D. Serve bottle condiments that remain open between uses

A

Which method is the safe way to thaw food? a. As part of the cooking process b. Under running water at 125 F or higher c. Submerged in a sink of standing water at 70 F d. On the counter at room temperature

A

Why are people who take certain medications at risk for foodborne illness? A. Their immune systems are compromised B. They have hidden allergies C. They have not built up strong immune systems D. They only eat TCS food

A

What food safety practice can prevent cross-contact? A. Heating foods to the correct temperature B. Using only food-grade equipment C. Keeping food frozen until use D. Washing, rinsing, and sanitizing utensils before each use

D

What information must be posted on a dishwasher? A. Recommended sanitizing amounts B. Manufacturer phone number C. Schedule for cleaning D. Correct settings

D

What is the sanitizer concentration range for iodine sanitizers? A. 5-10 ppm B. 15-25.5 ppm C. 12-20 ppm D. 12.5-25 ppm

D

What rule for serving bread should food handlers practice? A. Recycle unused, uncovered butter for use in other food items. B. Clean and sanitize bread baskets between each customer C. Reheat uneaten bread before serving to other customers D. Do not-re-serve uneaten bread

D

What scenario can (Prevent) pest infestation? A. Rotating products using the FIFO method B. Cleaning up spills around garbage containers C. Installing air curtains above doors D. Storing recyclables in paper bags

D

Food in the refrigerator must be kept at: A. 0-38F B. 0-40F C. 0-42F D. 0-44F

B

Foods not likely to support bacterial growth are: A. Fish and seafood B. Dried pasta, noodles or bread C. Fresh meat and poultry D. Milk and cream

B

Hot TCS food can be held without temperature control for a maximum of A. 2 B. 4 C. 6 D. 8

B

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

B

What does the L stand for in the FDA's ALERT tool? A. Limit B. Look C. Listen D. Leave

B

What is the minimum internal cooking temperature for seafood? a. 135 F or higher for 15 seconds b. 145 F or higher for 15 seconds c. 155 F or higher for 15 seconds d. 165 F or higher for 15 seconds

B

What must food handler do when handling ready-to-eat food? A. Use bare hands B. Wear single-use gloves C. Wear an apron D. Sanitize their hands

B

What symptom can indicate a customer is having an allergic reaction? A. Left arm pain B. Wheezing or shortness of breath C. Appetite loss D. Coughing Blood

B

What temperature should the water be for manual dishwashing? A. 90 F B. 110F C. 100F D. 70F

B

What temperatures do infared thermometers measure? A. Oven B. Surface C. Internal food D. Air

B

What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations? A. Pooled B. Pasteurized C. Shelled D. Hard boiled

B

When can glass thermometers be used? A. When hanging in a cooler B. When enclosed in a shatterproof casing C. When checking liquids D. When candy is being made

B

When delivering food for off-sites service, raw poultry must be stored a. at a lower temperature than ready-to-eat food b. separately from ready-to-eat food c. without temperature control d. above raw beef

B

Which of the following is true about bacteria? A. All bacteria can cause illness B. It needs air to survive C. Freezing temperatures kills bacteria D. It multiplies fast in warm temperatures

D

One way for managers to show that they know how to keep food safe is to a. become certified in food safety b. take cooking temperatures c. monitor employee behaviors d. conduct self-inspections

A

Parasites are commonly associated with what food? A. Wild game B. Mushrooms C. Dairy Products D. Whole Wheat

A

Soup that is being hot-held on a buffet should be labeled with the a. name of the food b. prep date c. soup's ingredients d. use-by date

A

The food temperature "danger zone" is between what temperature range? A. 41 and 135F B. 33 and 211F C. 35 and 141F D. 45 and 131F

A

The maximum length of time that prepared foods may be help in the temperature danger zone is: A. 2 hours B. 3 hours C. 4 hours D. 5 hours

A

Food being cooled must pass quickly through which temperature range to reduce pathogen growth? a. 65F to 20F b.125F to 70F c. 180F to 130F d. 220F to 195F

B

How can you tell if food has enough bacteria to cause food poisoning? A. It smells, tastes and looks bad B. You can't tell. It smell, tastes and looks normal C. It tastes bad D. It smells bad

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 should chemicals be stored? a. Above food b. Away from prep areas c. In food storage areas d. with kitchenware

B

If a customer chokes on a piece of food, the following action can help: A. Calling an EMT B. Heimlich Maneuver C. Mouth to Mouth resuscitation D. Tapping on the back of the person

B

If food is held in the Temperature Danger Zone for ____hrs or more it must be thrown out a. 2 B. 4 C. 6 D. 8

B

If you plan on operating a mobile food cart, the best food safety plan is to: A. Follow culinary school guidelines B. Consult local ordinances C. Consult the FDA D. None of the above

B

In a heat-sanitizing dishwasher, what is the minimum temperature for the final rinse? a. 152F b. 180F c. 192F d.200F

B

In addition to other criteria, how many people must have the same symptoms in order for a foodborne illness to be considered an outbreak? a. at least 1 b. at least 2 c. at least 10 d. at least 20

B

How often should a food handler change their gloves? A. Once every hour B. the same gloves can be worn the entire shift if they are washed frequently C. Once they become dirty D. Once every two hours

C

If a food-contact surface is in constant use, how often should it be cleaned and sanitized? A. Every 6 hours B. Every 2 hours C. Every 4 hours D. Every 9 hours

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 135F 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 135F 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

The purpose of a food safety management system is to a. keep all areas of the facility clean and pest-free b. identify, tag, and repair faulty equipment within the facility c. prevent foodborne illness by controlling risks and hazards d. use the correct methods for purchasing and receiving food

C

The water provided to a handwashing sink must be a. hot water only b. cold water only c. potable water only d. fluoridated water only

C

To help employees understand the local ordinances of food safety, the following actions are recommended: A. Create an extensive employee food safety manual B. Have daily discussion on proper food handling techniques C. Post signs that detail the basic food safety techniques D. All of the above

C

Under which condition is a food inspector most likely to close your food establishment? A. Dry room temperature is about 85F B. Raw chicken is stored above pineapple in the refrigerator C. Two or more complaints of sickness are reported by customers D. No hats in the kitchen

C

What causes preschool-age children to be at risk for foodborne illness? A.They only eat ready-to-eat food B. They have not received their immunizations C. Their immune systems are not strong D. They have hidden allergies

C

What condition promotes the growth of bacteria? A. Food with a pH that is highly alkaline B. High acidity C. Food held between 70F and 125F D. Low levels of moisture

C

What is a basic characteristic of a virus? a.destroyed by cooking b.grows in food c.requires a living host to grow d.commonly found in cattle intestines

C

What is the minimum internal cooking temperature for a veal chop? A. 155 B. 135 C. 145 D. 165

C

What symptom requires a food handler to be excluded from the operation? A. Stomach Cramps B. Sore throat C. Jaundice D. Coughing

C

What temperature must a high-temperature dishwasher's final sanitizing rinse be? A. At least 160F B. At least 170F C. At least 180F D. At least 150F

C

When preparing food, any cuts and wounds should be: A. You should not work with food until the wound heals B. Covered with a bandaid C. Covered with a bandaid and dispoable gloves D. Covered with a disposable glove

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

When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap? a. 5 seconds b. 8 seconds c. 10 seconds d. 18 seconds

C

Where should a food handler wash his or her hands after prepping food? A. Three-compartment sink B. Food-prep sink C. Designated sink for handwashing D. Utility sink

C

Where should chemicals be stored in a food service operation? A. On the prep line B. On top of the refrigerators and freezers C. In a closet or shelving area away from food preparation areas D. In the dish pit

C

Where should food handlers wash their hands? a. prep sink b. utility sink c. designated sink for handwashing d. three-compartment sink

C

Which action should be taken to prepare for a flood? A. Keep a supply of sand bags or other water barriers on hand B. Close the facility until the event is over C. Keep an emergency supply of bottled water on hand D. Contact emergency services to find out what to to

C

Which is an example of physical contamination? a. sneezing on food b. touching dirty food-contact surfaces c. bones in fish d. cooking tomato sauce in a copper pan

C

A customer calls to report that they contracted a food borne-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 in contact with while at the establishment

. A- Foodborne-illness outbreaks can be very detrimental to an establishment, and customer complaints should be taken seriously and addressed immediately. Ask the customer for all relevant information regarding what they consumed during their visit and contact information for any follow-up calls. Never admit responsibility, but express concern both for the customer and the situation. A foodborne-illness incident report should be completed and kept on file.

A food item that is received with an expired use-by date should be a. Rejected b. Used immediately c. accepted but labeled differently d. accepted but kept separate from other items

A

A food outbreak is defined as an event: A. With two or more food borne illness complaints B. When the CDC says it's a food outbreak C. Defined by local standards D. When there is evidence of a food borne illness

A

A food-contact surface must be cleaned and sanitized a. before working with a different type of food b. every 6 hours c. only if the food handler changes gloves d. at the end of the food handler's shift

A

A handwashing station should have hot and cold water, soap, a way to dry hands, and a a. garbage container b. second timer c. clock d. gloves

A

After which activity must food handlers wash their hands? a. clearing tables b. putting on gloves c. serving customers d. applying hand antiseptic

A

An employee is coughing and complaining of experiencing vomiting and diarrhea. How should the situation be handled? A. Send the employee home immediately, and require a note from the doctor before they return to work B. Have the employee wash dishes instead of prepping food C. Have the employee complete cleaning tasks until they feel better D. Have the employee wear gloved and a mask at all times while working

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 many hours can cold food be held without refrigeration before it must be sold, served, or thrown out? A. 6 hours B. 2 hours C. 4 hours D. 8 hours

A

Ice crystals on a frozen food item indicate a. time-temperature abuse b. cross-contamination c. poor cleaning and sanitizing d. poor personal hygiene

A

If a food handler has been vomiting or has diarrhea, when should they return to work? A. When a doctor advises that they can B. When they feel better C. After 2 weeks D. After 1 week

A

The model for food safety standards is based on a system called: A. HACCP - Hazard Analysis and Critical Control Points B. GMP - Good Manufacturing Practices C. PHP - Public Health Plan D. Scientific Studies and Government Regulation

A

The temperature of clam chowder is checked during holding. According to the operation's policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup? A. Corrective action B. Monitoring C. Verification D. Hazard analysis

A

The temperature of duck breast is checked during cooking. According to the operation's policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165°F. What HACCP principle is addressed by cooking the duck breast to 165°F? A. Critical limit B. Hazard Analysis C. Verification D. Monitoring

A

To prevent food allergens from being transferred to food, a. clean and sanitize utensils before preparing an allergen special order b. buy food from trusted suppliers c. store cold food at 41F or lower d. avoid pewter tableware and utensils and copper cookware

A

What are the basic steps for cleaning effectively? A. Scraping, clean with detergent, sanitizing and air drying B. Rinsing, sanitizing, clean with detergent and wiping C. Rinsing, sanitizing and wiping D. Clean with detergent and rinse

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 food item does the FDA advise against offering on a children's menu? a. rare cheeseburgers b. cheese pizza c. peanut butter and jelly sandwiches d. fried shrimp

A

What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale? A. Potential allergens B. Reheating instructions C. Storage requirements D. Quality of the food

A

What information must be included on the label of food packaged on-site for retail sale? A. List of ingredients B. Pack date C. Serving size D. Storage guidelines

A

What is the best way to protect food from deliberate tampering? a. Make it as difficult as possible for someone to tamper with it b. allow former employees into the operation c.perform spot inspections on new vendors d. use the USDA A.L.A.R.M system

A

What is the first step of cleaning and sanitizing stationary equipment? A. Unplug the unit B. wash the equipment surface using hot water C. Take off removable parts D. Spray the surface with cleanser

A

What is the minimum internal cooking temperature for chicken breast? A. 165F for 15 seconds B. 155F for 15 seconds C. 135F for 4 minutes D. 145F for 4 minutes

A

What is the only jewelry that may be worn on the hands or arms while handling food? a. Plain-band rings b. medical ID bracelets c. leather-band watch d. diamond ring

A

What is the purpose of obtaining and saving Material Safety Data Sheets of each food used in the kitchen? A. Identify risks and allergens B. To keep regulatory bodies happy C. To eliminate liabilities to the owner D. Give the General Manager something to do

A

What is the sanitizer concentration range for chlorine sanitizers? A. 50-99ppm B. 40-99 ppm C. 30-99 ppm D. 70-99 ppm

A

What must an operation do before packaging fresh juice on-site for later sale? A. Obtain a variance B. Hold produce at 41 degrees or lower C. Contact OSHA D. Freeze the juice

A

What must staff members do when transferring chemicals to a new container? A. Label the container B. Log the transfer in the MSDS C. Complete an MSDS request D. Store the chemical in a locked cabinet

A

What practice can help prevent allergic reactions? A. Identifying ingredients for customers B. Using parchment paper when baking cookies C. Providing home delivery service D. Cooking different food types in the same oil

A

What should a food handler do to make gloves easier to put on? A. Select the correct size gloves B. Sprinkle flour in the gloves C. Blow into the gloves D. Roll the gloves up

A

What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours? a. date mark it b. sell it c. throw it away d. serve it within the next hour

A

What should food handlers do after leaving and returning to the prep area? A. Wash hands B. Remove their aprons C. Put on gloves D. Apply hand antiseptic

A

What task requires food handlers to wash their hands before AND after doing it? A. Handling raw meat, poultry, or seafood B. Touching clothing or aprons C. Using chemicals that might affect food safety D. Taking out garbage

A

What temperature must cooked vegetables reach to be safely hot-held for service? A.135F B. 165F C. 145F D. 155F

A

When may food handlers wear plain-band rings? a. at any time b. when not handling food c. only if wearing gloves d. only if washing dishes

A

When must a consumer advisory be provided for menu items containing TCS food? a. When the item is raw or undercooked b. When the item contains a potential allergen c. When the operation provides only counter service d. When the operation primarily serves a high-risk population

A

When must a food handler change gloves? A. As soon as they become dirty or torn B. At the end of the shift C. After 1 hour of constant use D. Every 6 hours

A

When should a food handler be excluded from working with food or food contact surfaces? A. If they are experiencing vomiting, diarrhea, or a fever B. If they have a wound on their hand or finger C. After handling trash or garbage D. After working in the dishroom

A

When should a food handler with a sore throat and fever be excluded from the operation? a. Customers served are primarily a high-risk population b. fever is over 100 degrees F c. Sore throat has lasted for more than 5 days d. before the regulatory authority is notified

A

When transporting food off-site, how should information such as use-by date and time be communicated to the off-site staff? A. Labels on food B. Verbal instructions C. Telephone D. Text or email

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

Where should garbage cans be cleaned? a. Away from food and utensils b. Next to food-prep areas c. In dishwashing areas d. In food storage areas

A

Which action requires a food handler to change gloves? A. All of these B. The food handler is prepping raw chicken on a yellow cutting board C. The food handler is working with raw seafood at temperatures above 41F D. The food handler has been working with raw ground beef for an hour

A

Which food may be re-served to customers? A. Unopened prepackaged food B. Uneaten bread C. Unused whole fruit garnish D. Unused, uncovered condiments

A

Which food probably contains the most bacteria? A. Frozen raw chicken B. A stale slice of bread C. Hamburger cooked rare D. Opened jar of mayonnaise

A

Which individual should apply pesticides in a foodservice operation? a. a pest control operator b. a shift manager c. a busboy d. a cook

A

Which is a TCS food? A. baked potato B. bananas C. coffee D. Saltines

A

Which item should be rejected? a. Bags of organic cookies in torn packaging b. Bottled milk at 41 F c. SIngle-use cups in original packing d. Live oysters with an eternal temperature of 50 F

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

Which process requires a variance from the regulatory authority? A. Sprouting seeds or beans B. Smoking food to enhance flavor C. Serving wild game D. Serving imported cheese

A

Before putting a large pork roast in the refrigerator, you should first: A. Cover it in plastic wrap B. Cut it into smaller pieces C. Dip it in an ice-bath D. Gently rinse with warm water

B

A case of #10 cans of tomato sauce on a delivery has 4 of 6 cans severely dented, but not punctured or leaking. What should be done with the items? A. Discard the entire case B. Return the damaged cans to the delivery driver and request a credit slip for the unusable items C.Discard the damaged cans, and thoroughly inspect the remaining cans to be sure they are undamaged D. Accept the entire case - as long as the cans are not punctured, they are usable

B

A food handler comes to work with diarrhea. What should the manager tell the food handler to do? A. Do not work with food B. Go Home C. Only bus tables D. Clean the restroom after each use

B

A food handler has cooled a container of chili to 70F in 1 hour. How much time is left to cook the chili to 41F? A. 3 hours B. 5 hours C. 2 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

The 6 conditions bacteria need to grow are food, acidity, temperature, time, oxygen ,and a. meat b. moisture c. melatonin d. management

B

The best way to thaw food is: A. In the sink B. On the bottom shelf of the refrigerator C. In a pan, in a warm area of the kitchen D. Cook while still frozen

B

Using the same knife to chop carrots for a salad immediately after cutting up raw chicken is an example of a. time-temperature abuse b. cross-contamination c. poor personal hygiene d. purchasing from an unapproved supplier

B

What is a cross-connection? A. Approved public water main B. Physical link between safe water and dirty water C. Backflow of clean water into dirty water D. water transport vehicle

B

What is the main reason for food handlers to avoid scratching their scalps? a. transferring a food allergen b. spreading pathogens to the food c. getting food in their hair d. causing toxic-metal poisoning

B

What organization requires a Safety Data Sheet (SDS) to be included with hazardous chemicals? A. People for the Ethical Treatment of Animals B. Occupational Safety and Health Administration C. National Restaurant Association D. Environmental Protection Agency

B

What should a server do when taking a food order from customers who have concerns about food allergies? A. Explain the symptoms of an allergic reaction to customers before they order B. Describe each menu to customers who ask, including any "secret ingredients" C. When customers arrive, tell them the food may cause allergic reactions D. Tell customers with food allergies they will not be able to receive service

B

What should staff do when receiving a delivery of food and supplies? A. Stack the delivery neatly and inspect within 12 hours B. Visually inspect all food items C. Inspect non-food items first. D. Store it immediately and inspect it later

B

What strategy can prevent cross-contamination? A. Prep food on both sides of a cutting board B. Buy food that does not require prepping C. Prep raw food and ready-to-eat food at the same time D. Avoid time-temperature abuse

B

When reheating cooked foods or cooking stuffed meat or poultry, the internal temperature should be at least: A. 175F B. 165F C. 145F D. 135F

B

When storing food in the fridge or freezer, you should: A. Record the temperature of the fridge and/or freezer daily B. All of these C. Rotate stock - first in, first out rule D. Cover, label & date foods

B

Which is a Big Eight food allergen? a. Broccoli b. Wheat c. Grapes d. Pork

B

Which is a biological contaminant? a. Bones in a chicken fillet b.Norovirus in shellfish c. Metal shavings in a can of peaches d. Tomato juice served in a pewter pitcher

B

Which item is a potential physical contaminant? A. Hand Sanitizer B. Jewelry C. Sweat D. Sanitizer

B

Which of the following federal agencies is responsible for the regulation of meat and poultry products within the United States? A. FDA (Federal Drug Administration) B. USDA (US Dept. of Agriculture) C. DHS (Department of Homeland Security) D. EPA (Environmental Protection Agency)

B

What would be the internal cooking temperature of a chopped salmon burger? A. 165F B. 155F C.145F D. 135F

B - While most intact seafood only needs to be cooked to a minimum internal temperature of 145˚F, any chopped seafood must be cooked to 155˚F. Chopped or ground meats and seafood present a larger surface area for pathogens to contaminate and must be cooked to a higher temperature than their whole counterparts to ensure all pathogens are eliminated.

A detergent: A. Kills bacteria B. Kills viruses C. Helps remove visible soil D. Should not be used in a kitchen

C

A food handler who is receiving a food delivery observes signs of pests in the food. What should be done? a. The head chef should be warned of the pests b. The food handler should remove all evidence of the pests c. The shipment should be refused and prevented from entering the operation d. The shipment should be stored outside the kitchen until a manager inspects it

C

A food handler with a sore throat and a fever should be excluded from working in a day-care center, because the children a. will not receive the same level of service b. could make the food handler more sick c. are a high-risk population d. will refuse to eat

C

A local nursing home has a yearly barbecue for its residents. Which food item should not be served? A. Potato salad B. Raw carrots C. Rare hamburgers D. Deviled eggs

C

A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control? a. identifying risks b. monitoring c. corrective action d. re-evaluation

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

A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next? a. Refer to the vendor notification for next steps b. Contact the supplier and arrange for the product to be picked up c. label the item to prevent it from accidently being placed back in inventory d. Inform the local media, customers, and employees of the reason for the recall

C

After scraping and washing, what is the third step in cleaning and sanitizing a prep table? a. sanitizing b. air-drying c. rinsing d. rewashing

C

Cooler and freezer thermometers should be accurate to within: A. +/- 2F B. +/- 1F C. +/- 3F D. +/- 4F

C

Food must be cooked from 135 F to __________ within 2 hours a. 80 F b. 45 F c. 70 F d. 41 F

C

Hot food should be held at ___ during service A. A min. of 140F B. A min. of 130F C. A min. of 135F D. A min. of 145F

C

Which level of government should be consulted when making food safety decisions, listing the most important (first) resource to last resource? A. State, Federal, Local B. Federal, State, Local C. Local, State, Federal D. You should consult all of the above at the same time

C

Which of the following agencies is responsible for controlling food safety in your restaurant? A. FDA - Food and Drug Administration B. USDA - United States Dept. of Agriculture C. State or Local Dept. of Health D. CDC - Centers for Disease Control

C

With approved procedures in place, cold food can be held intentionally without temperature control for ___hours as long as it does not exceed 70 F a. 2 b. 4 c. 6 d. 8

C

With approved procedures in place, including making sure that it does not exceed 70F, what is the maximum length of time that a pan of cold tuna salad may be held without temperature control? a. 2 hours b. 4 hours c. 6 hours d. 8 hours

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 licenses 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

A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made? a. The cook did not wear reusable gloves while handling the raw ground beef and hamburger bums b. The cook did not clean and sanitize the gloves before handling the hamburger buns c. The cook did not wash hands before putting on the same gloves to slice the hamburger buns d. The cook did not wash hands and put on new gloves before slicing the hamburger buns

D

A food handler has been holding chicken salad for sandwiches in a cold well for seven hours. When she checks the temperature of the chicken salad, it is 54F. What must the food handler do? a. Sell the remaining chicken salad immediately b. Sell the remaining chicken salad within 2 hours c. Cool the chicken salad to 41F d. Discard the chicken salad

D

A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food? a.Cool the food to 41 degrees F or lower b. serve the food immediately c. cook the food 165 degrees F d. Throw the food away

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

An operation has a buffet with 8 different items on it. How many serving utensils are needed to serve the buffet? a. 1 b. 2 c. 4 d. 8

D

Cold TCS food should be received at or under____ A. 45F B. 50F C. 35F D. 41F

D

Hot food required for service the next day should: A. Be left in a warmer overnight B. Be placed in the refrigerator immediately after cooking C. Be left in the kitchen to cool for at least 2 hours D. Be cooled rapidly then refrigerated

D

In a self-service area, bulk unpackaged food does not need a label if the product... A. Has been prepared at a vendors processing plant B. Makes a claim about health or nutrient content C. Has been prepared at an unregulated processing plant D. Does not make a claim about health or nutrient content

D

Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours? A. 12 hours B. 72 hours C. 48 hours D. 24 hours

D

Single use gloves are not required when... A. Cleaning stationary equipment B. Handling cooked food C. The food handler has a latex sensitivity D. Washing produce.

D

The first step in cleaning and sanitizing items in a three-compartment sink is a. air-drying items b. washing items in detergent c. immersing items in sanitizer d. rinsing scraping, or soaking items

D

The following method is the best method for teaching employees the proper methods of food safety: A. Role Play B. Signs and posters C. HACCP plans D. All of the Above

D

What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials? a. Absorbent and durable b. Hard and durable c. Porous and durable d. Smooth and durable

D

What does bacteria need to multiply? A. Warm temperatures B. Food. C. Water D. All of these

D

What is an acceptable container for an employee beverage? A. A plain coffee mug from the beverage station B. Any beverage in an aluminum can C. A reusable water bottle with a pop-up straw D. A disposable coffee cup with a sip-top lid

D

What is the correct way to store mops in between uses? a. Propped in a corner b. In a clean bucket c. In a utility sink d. Hanging on a hook

D

What is the first step in developing a HACCP plan? A. Determine critical control points B. Identify corrective actions C. Establish monitoring procedures D. Conduct a hazard analysis

D

What should a food handler do when working with an infected cut on the finger? a. cover the wound with a bandage b. stay away from food and prep areas c. cover the hand with a glove or a finger cot d. cover the wound with an impermeable bandage or finger cot and a glove

D

What should be done with a package of flour that is received with signs of dampness on the bag? A. Accept the flour and place in dry storage B. Dry the bag thoroughly before use C. Store the bag in a cooler at 41 F or lower D. Reject the flour and return it to the supplier

D

What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness? A. heat the food to destroy pathogens B. Make sure food has not been time-temperature abused C. Recondition the food D. Throw it out

D

What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table? A. Leave the utensils for the next guest B. Wipe off the utensils and reuse C. Wrap the utensils with a clean napkin D. Clean and sanitize the utensils

D

What should food handlers do after prepping food and before using the restroom? a.wash their hands b.take off their hats c.change their gloves d.take off their aprons

D

What temperature must stuffed lobster be cooked to? A. 135 for 4 minutes B. 155 for 15 seconds C. 145 for 4 minutes D. 165 for 15 seconds

D

When can a food handler diagnosed with jaundice return to work? A. When his or her skin returns to a natural color B. After 1 week C. Seven days after the last symptom is observed D. When approved by the regulatory authority

D

Which is a chemical contaminant? a. Bones in a chicken fillet b.Norovirus in shellfish c. Metal shavings in a can of peaches d. Tomato juice served in a pewter pitcher

D

Which meat is the safest to eat when cooked "rare"? A. Pork B. Turkey C. Oysters D. Lamb

D

Which of the following regulatory bodies has the ability to inspect individual restaurants within a national food chain? A. Federal Drug Administration (FDA) B. United States Dept. of Agriculture (USDA) C. Centers for Disease Control (CDC) D. None

D

Why should you dry your hands after washing? A. Wet hands make it difficult to handle cooking utensils B. To remove the remaining pathogens C. Dripping water on the floor creates a fall risk D. Wet hands spread germs more easily

D

With approved procedures in place, cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served? a. 41F b. 50F c. 60F d. 70F

D

what practice should be used to prevent seafood toxins from causing a foodborne illness? A. Cooking food to correct internal temperatures B. Handwashing throughout the day C. Microwaving fish to be served raw for 15 seconds D. Purchasing food from approved, reputable suppliers

D