ServSafe Exam

How long can ready-to-eat TCS food that was prepped in-house be stored if it is held at 41 degrees or lower?

*7 days

What does an operation, that wants to smoke food as a method of preservation need to have before processing food this way?

*A variance from the regulatory authority

What is the problem with storing raw ground turkey above raw ground pork?

*Cross-Contamination

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

*Every 4 hours

Pre-school age students are more likely to get sick from contaminated food because they are in the category of...

*High Risk Population

What organization creates national standards for food service equipment?

*NSF

What probe should be used to check the temperature of a chicken breast?

*Penetration Probe

What can be received at 45 degrees?

*Shell Eggs

What are the three types of contaminants that are a risk to food?

1. Physical 2. Chemical 3. Biological

When should hand antiseptics be used? A. After Washing hands B. Before washing hands C. When soap is unavailable D. When gloves are not being used

A. After washing hands

All pathogens need oxygen to grow

False

Salmonella Typhi is commonly linked with ground beef.

False

At what maximum internal temperature should cold TCS food be held?

*41 degrees

When installing equipment on the floor, that will be on legs or caster, that equipment must be how tall from the bottom of the equipment to the floor?

*6 inches

What is the most reliable method for preventing backflow?

*Air Gap

How far above the floor should food be stored?

*At least 6 inches

At what temperature do most foodborne pathogens grow most quickly?

*Between 70F and 125F degrees

What item must guest take each time they return to a self service area for more food?

*Clean plate

After which activity must a food handler wash their hands? A. Putting gloves on B. Serving guest C. Clearing tables D. Applying hand antiseptic

*Clearing tables

What is the first step in developing a HACCP plan?

*Conduct a Hazard Analysis

The temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principal?

*Corrective Actions

A food handler preparing a salad stops to scratch an itch on her am and then returns to making the salad. This action can make food unsafe by...

*Poor Personal Hygiene

A safe way to cool a stockpot of meat sauce is to put it in a...

*Sink of ice water

What should a manger of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?

*Tell the cook to stay away from work and see a doctor

Which is a requirement for key drop deliveries?

*The items are placed in the correct storage location.

Leftover chili that is cooled on the counter becomes unsafe because of..

*Time-Temperature Abuse

What causes large ice crystals to form on frozen food and its packaging?

*Time-Temperature Abuse

Parasites are commonly associated with seafood

*True

A food handler's hands can transfer pathogens from one food to another

*True d

A foodborne illness occurs when how many people get sick from eating the same food from the same location.

*Two

FAT TOM is an acronym that stands for

1. Food 2. Acidity 3. Time 4. Temperature 5. Oxygen 6. Moisture

A thermometer used to measure the temperature of food must be accurate to what temperature?

* +2 Degrees

When washing hands, what is the minimum time you should scrub with soap?

* 10 seconds

When must you discard tuna salad that was prepped on July 19th?

* July 25th

At what minimum temperature should hot TCS food be held?

*135 degrees

What is the minimum internal cooking temperature for ground beef?

*155 degrees

What temperature must TCS food be reheated to if it will be hot held?

*165 degrees

When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least

*4 inches