Most missed Servsafe

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

----- +/-2F

What is the acceptable contact time when sanitizing food-contact surfaces?

----- Soak the item in a chlorine solution for 7 seconds

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

------- 4"

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

-------- 10 seconds (20 seconds total but that includes pre-wetting, scrubbing, and rinsing)

When cooling TCS food, the temperature must go from 135F to 70F (57C to 21C) in

-------- 2 hours

George is getting ready to wash dishes in a three-compartment sink. What should be his first task?

-------- Clean and Sanitize the sinks and drainboards

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

-------- Control Time and Temperature

What is the best method of checking the temperature of vacuum-packed meat?

-------- Place the thermometer stem or probe between two packages of product

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

--------- Approving a Construction Project (This is the odd one but they have to make sure your building meets food safety requirements.)

Which feature is most important for a chemical storage area?

--------- Good Lighting (you have to be able to see the difference between chemicals and be able to read their labels.)

What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine?

------------ Maximum Registering Thermometer

At what temperatures do most foodborne pathogens grow most quickly?

----------70F-125F (Top end of temperature danger zone which is 40F-135F)

What should happen to food right after it is thawed in a microwave oven?

----------Cook it in a conventional cooking equipment

A pan of lasagna at 165F (74C) was packed in a heated cabinet for off-site delivery. What is the minimum information that should be on the pan label?

----------Serve by Date & Time, Reheating & Service Instructions

A food handler will be wearing single-use gloves to assemble boxed lunches. When must the food handler's hands be washed?

--------BEFORE putting on the gloves.

Milk can be received at 45F (7C) under what condition?

--------It is cooled to 41F or BELOW in under 4 hours. (This is a special rule for milk!)

How long can food stay in the temperature danger zone before it must be thrown out?

-------4 hours

A manager's responsibility to actively control risk factors for foodborne illness is called

-------Active Managerial Control

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

-------Biological Toxins (only toxins can cause neurological symptoms)

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?

-------Corrective Action

An operation received a violation in the outside area of the facility. the manager reviewed the area and saw that the dumpster was placed on a freshly graveled drive. The lids were closed, and the drain plug was in place to prevent the dumpster from draining. What was the problem?

-------Underneath the dumpster must be paved with concrete or asphalt.

What is the required minimum internal cooking temperature for ground turkey

------165F for 15 seconds (either any ground meat or turkey would require this time & temp.)

A pest-control program is an example of a(n)

------Food Safety Program

What organization creates national standards for food service equipment?

------NSF

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

------Penetration Probe

How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading.

------Up to the dimple on the thermometer stem (not less than, not beyond..... just to it)

What is the maximum water temperature allowed when thawing food under running water?

-----70F

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

-----Practice Good personal hygiene

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.

To what temperature must soup that contains cooked beef be reheated for hot holding?

----165F

When a utensil is stored in water between uses, what are the requirements?

----Running water ANY temperature, or hot water over 135F

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

---July 25 (You have 7-Days and the day it was prepped counts as day 1!)

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?

---created a cross connection

What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?

--Smooth and durable (you want it smooth & durable so it is easy to clean)