ServeSafe Review Questions

How long can ready-to-eat TCS food that was prepared in house be stored if it is held at 41 deg F (5 deg C) or lower? a. 3 days b. 5 days c. 7 days d. 9 days

c. 7 days

Wheezing and shortness of breath are symptoms of what? a. Hepatitis A b. Bacillus cereus c. Allergic reaction d. hemorrhagic colitis

c. Allergic reaction

When must you discard tuna salad that was prepped on July 19? a. July 21 b. July 23 c. July 25 d. July 27

c. July 25

Who should apply pesticides? a. Shift manager b. Person in charge c. Pest control operator d. Designated pest employee

c. Pest control operator

All new staff should receive training on a. HACCP b. crisis management c. Safe chemical handling d. active managerial control

c. Safe chemical handling

Due to an operation's space limits, ready-to-eat and uncooked food must be stored in the same cooler. How should food be stored, in top-to-bottom order? a. according to the FIFO method, with oldest items on the top shelf and the newest items on the bottom shelf b. according to preparation date, with the earliest dates on the top shelf and the latest dates on the bottom c. according to minimum internal cooking temperatures, with ready-to-eat foods on the top shelf and poultry on the bottom d. according to minimum acceptable storage temperatures, with food that can tolerate the warmest temperature on the top shelf and food needing the coldest temperature on the bottom

c. according to minimum internal cooking temperatures, with ready-to-eat foods on the top shelf and poultry on the bottom

At what temperature do most foodborne pathogens grow most quickly? a. between 0 def F and 41 deg F (-18-5 deg C) b. between 45 deg F and 65 deg F (7-18 deg C) c. between 70 deg F and 125 deg F (21-52 deg C) d. between 130 deg F and 165 deg F (54-74 deg C)

c. between 70 deg F and 125 deg F (21-52 deg C)

George is getting ready to wash dishes in a three-compartment sink. What should be his first task? a. remove leftover food from the dishes b. fill the first sink with detergent and water c. clean and sanitize the sinks and drainboards d. make sure their is a working clock with a second hand

c. clean and sanitize the sinks and drainboards

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

c. clearing tables

What must be included on the label of TCS food that was prepped in-house? a. date that the food was received b. name of each TCS ingredient included c. date that the food should be thrown out d. list of all potential ingredients in the food

c. date that the food should be thrown out

What are the most common symptoms of a foodborne illness? a. diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness b. diarrhea, vomiting, fever, nausea, abdominal cramps, and headache c. diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice d. diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness

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

Which thermometer is limited to measuring surface temperatures? a. thermistor b. thermocouple c. infrared thermometer d. bimetallic stemmed thermometer

c. infrared thermometer

A food handler has finished trimming raw chicken on a cutting board and needs the cutting board to prep vegetables. what must be done to the cutting board? a. it must be dried with a paper towel b. it must be turned over to the other side c. it must be washed, rinsed, and sanitized d. it must be rinsed in hot water and air-dried

c. it must be washed, rinsed, and sanitized

The manager's responsibility for staff food safety training is to... a. test staff's food safety knowledge b. provide all staff with videos and DVDs for training c. make sure that staff have the knowledge and skills to keep food safe d. let staff learn on their own

c. make sure that staff have the knowledge and skills to keep food safe

Who is responsible for keeping food safe in an operation? a. FDA b. health inspectors c. manager/operator d. state health department

c. manager/operator

What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine? a. infrared thermometer b. time-temperature indicator c. maximum registering thermometer d. thermocouple with immersion probe

c. maximum registering thermometer

Which piece of jewelry can be worn on a food handler's hand or arm? a. watch b. diamond ring c. plain band ring d. medical bracelet

c. plain band ring

What is the most important way to prevent foodborne illnesses caused by viruses? a. control time and temperature b. prevent cross-contamination c. practice good personal hygiene d. practice correct cleaning and sanitizing

c. practice good personal hygiene

What is an important measure for preventing foodborne illness? a. using new equipment b. measuring pathogens c. preventing cross contamination d. serving locally grown, organic food

c. preventing cross contamination

Parasites are commonly linked with what type of food? a. rice b. poultry c. seafood d. canned food

c. seafood

A safe way to cool a stockpot of meat sauce is to put it into a... a. cooler b. freezer c. sink of ice water d. cold-holding unit

c. sink of ice water

What is an acceptable sanitizing method and contact time for a food-contact surface? a. soak the item in very hot water for 7 seconds b. soak the item in an iodine solution for 7 seconds c. soak the item in a chlorine solution for 7 seconds d. soak the item in an ammonia solution for 7 seconds

c. soak the item in a chlorine solution for 7 seconds

A food handler prepares and delivers meals to elderly people. What symptoms require this food handler to stay home from work? a. thirst with itching b. soreness with fatigue c. sore throat with fever d. headache with soreness

c. sore throat with fever

Which agency enforces food safety in a restaurant? a. centers for disease control and prevention b. FDA c. state or local regulatory authority d. the US department of agriculture

c. state or local regulatory authority

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? a. the dumpster lids should have been open to allow it to air out b. the drain plug should have been removed to allow the dumpster to drain correctly c. the surface underneath the dumpster should have paved with concrete or asphalt d. the dumpster should have been freshly painted so that food debris would not stick to surfaces

c. the surface underneath the dumpster should have paved with concrete or asphalt

A food handler pulled a hotel pan of tuna salad from he cooler and used it to prepare six tuna salad sandwiches. What is the problem with this situation? a. cross-contamination b. poor personal hygiene c. time-temperature abuse d. poor cleaning and sanitizing

c. time-temperature abuse

Raw chicken breasts are left out at room temp on a prep table. What is the main risk that could cause a foodborne illness? a. cross-contamination b. poor personal hygiene c. time-temperature abuse d. poor cleaning and sanitizing

c. time-temperature abuse

What causes large ice crystals to form on frozen food and its packaging? a. cross-contact b. cross-contamination c. time-temperature abuse d. incorrect cleaning and sanitizing

c. time-temperature abuse

What device can be used to record time-temperature abuse during the delivery of food? a. thermocouple b. thermistor c. time-temperature indicator d. bimetallic stemmed thermometer

c. time-temperature indicator

What is the purpose of a food safety management system? a. to keep all areas of the facility clean and pest-free b. to identify, tag, and repair faulty equipment within the facility c. to identify and control possible hazards throughout the flow of food d. to identify, document, and use the correct methods for receiving food

c. to identify and control possible hazards throughout the flow of food

How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? a. just past the top of the thermometer stem b. halfway between the top of the thermometer stem and the dimple c. up to the dimple in the thermometer stem d. past the dimple of the thermometer stem

c. up to the dimple in the thermometer stem

After pesticides have been applied, food-contact surfaces should be... a. used only after a 20-minute wait b. checked with a sanitizer test kit c. washed, rinsed, and sanitized d. replaced with new equipment

c. washed, rinsed, and sanitized

Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines? a. water pH b. water salinity c. water pressure d. water hardness

c. water pressure

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 should be cleaned, when, by whom, and how

What is a foodborne illness outbreak? a. when two or more food handlers contaminated multiple food items b. when an operation serves contaminated food to two or more people c. when two or more people report the same illness from the same food d. when the CDC receives information on two or more people with the same illness

c. when two or more people report the same illness from the same food

What temperature must TCS food be reheated to if it will be hot held? a. 135 deg F b. 145 deg F c. 155 deg F d. 165 deg F

d. 165 deg F

An operation has a self-service salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar? a. 2 b. 4 c. 6 d. 8

d. 8

How far above the floor should food be stored? a. At least 1" b. At least 2" c. At least 4" d. At least 6"

d. At least 6"

What organization creates national standards for foodservice equipment? a. CDC b. EPA c. FDA d. NSF

d. NSF

Which food should NOT be offered on a children's menu a. spaghetti with meat sauce b. grilled cheese sandwich c. fried chicken tenders d. a rare hamburger

d. a rare hamburger

What does an operation that wants to smoke food as a method of preservation need to have before processing food this way? a. a food safety certificate b. a crisis-management plan c. a master cleaning schedule d. a variance from the regulatory authority

d. a variance from the regulatory authority

Where in a cooler should dairy products be stored? a. close to the door, in a clean and sanitized area b. below meat products, in a covered container c. away from ready to eat foods, in a designated area of the cooler d. away from the door, in the coldest part of the cooler

d. away from the door, in the coldest part of the cooler

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 principle? a. monitoring b. verification c. hazard analysis d. corrective action

d. corrective action

What is TCS food? a. food requiring thermometer checks for security b. food requiring trustworthy conditions for service c. food requiring training commitments for standards d. food requiring time and temperature control for safety

d. food requiring time and temperature control for safety

What is the most important factor in choosing a food supplier? a. it has a HACCP program or other food safety system? b. it has documented manufacturing and packaging 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. it has been inspected and complies with local, state, and federal laws

What is required when receiving fish that will be served raw or partially cooked? a. it must be alive when received b. it must be thawed in the microwave c. it mist be used withing 24 hours of receiving d. it must be correctly frozen before you receive it

d. it must be correctly frozen before you receive it

Which food contains a common allergen? a. squash sauteed in corn oil b. brown rice mixed with herbs c. mixed green salad with apples and raisins d. mushrooms seasoned with soy sauce and brown sugar

d. mushrooms seasoned with soy sauce and brown sugar

How should cartons of coleslaw be checked for the correct receiving temperature? a. touch the carton to see if it is cold b. place a thermometer against the outside of the carton c. check the interior air temperature of the delivery truck d. open a carton and insert a thermometer stem into the food

d. open a carton and insert a thermometer stem into the food

What probe should be used to check the temperature of a chicken breast? a. air probe b. surface probe c. immersion probe d. penetration probe

d. penetration probe

A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron pocket. What is the risk that could cause a foodborne illness? a. cross contamination b. poor personal hygiene c. time-temperature abuse d. poor cleaning and sanitizing

d. poor cleaning and sanitizing

New staff must be trained in the critical areas of personal hygiene, cleaning and sanitizing, controlling time and temperature, and... a. crisis management b. equipment handling c. HACCP plan creation d. preventing cross-contamination

d. preventing cross-contamination

The five 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 a. reheating leftover food b. serving ready-to-eat food c. using single-use disposable gloves d. purchasing food from unsafe sources

d. purchasing food from unsafe sources

shiga toxin-producing E. coli is commonly linked to what type of food? a. potato salad b. thick stews c. dairy products d. raw ground beef

d. raw ground beef

What should be done with an item that has been recalled? a. arrange for the vendor to pick up the item, notify the staff, and document the recall b. recondition the item, heat it to its minimum internal temperature, or throw it out. c. Record the items use by date, place the item in storage, and note the loss for bookkeeping d. remove the item from inventory, put it in a secure location, and label it to keep it from being used or discarded

d. remove the item from inventory, put it in a secure location, and label it to keep it from being used or discarded

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. smooth and durable

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

d. take off their apron

Which is a requirement for key drop deliveries? a. the items are set apart from other inventory b. the items are able to be reconditioned safely c. the items are delivered just before staff arrive d. the items are placed in the correct storage location

d. the items are placed in the correct storage location

A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food? a. off flavors in food b. cross-contamination c. toxic- metal poisoning d. time-temperature abuse

d. time-temperature abuse

Which part of the plate should a food handler avoid touching when serving customers? a. bottom b. edge c. side d. top

d. top

In what type of places are cockroaches typically found? a. cold, dry, and light b. warm, dry, and dark c. cold, moist, and dark d. warm, moist, and dark

d. warm, moist, and dark

When is it acceptable to eat in an operation? a. when prepping food b. when washing the dishes c. when handling utensils d. when sitting in a break area

d. when sitting in a break area

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... a. when to register with the EPA b. how to fill out an incident report c. where to find the chemicals in the operation d. whom to contact about suspicious activity

d. whom to contact about suspicious activity

Which is a TCS food? A. Bread B. Flour C. Sprouts D. Strawberries

C. Sprouts

A thermometer used to measure the temperature of food must be accurate to what temperature? a. +/= 2 deg F or +/= 1 deg C b. +/= 4 deg F or +/= 3 deg C c. +/= 6 deg F or +/= 5 deg C d. +/= 8 deg F or +/= 7 deg C

a. +/= 2 deg F or +/= 1 deg C

When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step? a. 60 min b. 70 min c. 80 min d. 90 min

a. 60 min

What is the maximum water temperature allowed when thawing food under running water? a. 70 deg F b. 65 deg F c. 60 deg F d. 55 deg F

a. 70 deg F

A pan of lasagna at 165 deg F was packaged in a heated cabinet for off-site delivery. What is the minimum information that should be on the pan label? a. Use-by date and time and reheating and service instructions b. Use-by date and reheating and service instructions c. Use-by time and reheating and service instructions d. Use-by date and time and reheating instructions

a. Use-by date and time and reheating and service instructions

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

What is the most reliable method for preventing backflow? a. air gap b. ball valve c. cross-connection d. vacuum breaker

a. air gap

What is the first task in training a large group of servers to prevent contamination of food? a. assess the training needs of the servers on this topic b. make a list of possible information to cover c. provide servers with operation manuals on the topic d. put the servers into small groups based on service experience

a. assess the training needs of the servers on this topic

What item must guests take each time they return to a self-service area for more food? a. clean plate b. extra napkins c. hand sanitizer d. new serving spoon

a. clean plate

what is the most important way to prevent a foodborne illness caused by bacteria? a. control time and temperature b. prevent cross-contamination c. practice good personal hygiene d. practice correct cleaning and sanitizing

a. control time and temperature

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. created atmospheric vacuuming

a. created a cross-connection

What is the problem with storing raw ground turkey above raw ground pork? a. cross-contamination b. poor personal hygiene c. time-temperature abuse d. cross-contact with allergens

a. cross-contamination

The three basic rules of an integrated pest management program are: work with a PCO; deny pests access; and... a. deny pests food, water and a nesting or hiding place b. document all infestations with the local regulatory authority c. prepare a chemical application schedule and post it publicly d. notify the EPA that pesticides are being used in the operation

a. deny pests food, water and a nesting or hiding place

If food-contact surfaces are in constant use, how often must they be cleaned and sanitized? a. every 4 hours b. every 5 hours c. every 6 hours d. every 7 hours

a. every 4 hours

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. good lighting

If pesticides are stored in the operation, where should they be kept? a. in a secure location, away from food and equipment b. in a glass container, in a walk-in cooler c. washed, rinsed, and sanitized d. replaced with new equipment

a. in a secure location, away from food and equipment

Pete the buser poured some cleaner from its original container into a smaller, working container. What else does he 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 new working container d. note the original container that some cleaner with put into a working container

a. label the working container with its contents

In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler? a. lettuce, fresh salmon, fresh pork roast, fresh chicken breasts b. fresh salmon, fresh pork roast, fresh chicken breasts, lettuce c. lettuce, fresh chicken breasts, fresh pork roast, fresh salmon d. fresh salmon, lettuce, fresh chicken breasts, fresh pork roast

a. lettuce, fresh salmon, fresh pork roast, fresh chicken breasts

To deny pests food and shelter in outside dining areas and around your operation, it is important to... a. mow the grass b. place extra garbage containers outside c. spray pesticides around the outside of the facility d. plant flowers

a. mow the grass

A guest called and operation and told the manager about getting sick after eating there. the guest complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness? a. norovirus b. shigella spp. c. salmonella typhi d. shiga toxin-producing E. coli

a. norovirus

A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot-holding unit. The temperature was 120 deg F, which did not meet the operation's critical limit of 135 deg F. The chef recorded the temperature in the log and reheated the soup to 165 deg F for 15 seconds within 2 hrs. Which was the corrective action? a. reheating the soup b. checking the critical limit c. sanitizing the thermometer probe d. recording the temperature in the log

a. reheating the soup

Which item can be received at 45 deg F (7 deg C)? a. shell eggs b. ground beef c. bean sprouts d. chopped tomatoes

a. shell eggs

A deli serves cold sandwiches in a self-service display. Which stew in the flow of food would be a critical control point? a. storage b. cooling c. cooking d. reheating

a. storage

A prep cook stores a bottle of sanitizer o a shelf above a prep table. To prevent chemical contamination, what should be done differently? a. store the sanitizer bottle away from the prep area b. store the sanitizer bottle on the floor between uses c. store the sanitizer bottle on the work surface of the prep table d. store the sanitizer bottle with food supplies below the prep table

a. store the sanitizer bottle away from the prep area

What type of smell may be a sign that cockroaches are present? a. strong, oily b. warm, spicy c. sharp, musty d. mild, seaweed

a. strong, oily

What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea? a. tell the cook to stay away from work and see a doctor b. tell the cook to come in for a couple of hours and then go home c. tell the cook to rest for a couple of hours and them come to work d. tell the cook to go to the doctor and then immediately come to work

a. tell the cook to stay away from work and see a doctor

What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly? a. test the solution with a sanitizer kit b. use very hot water when making the solution c. try out the solution on a food contact surface d. mix the solution with equal parts of water

a. test the solution with a sanitizer kit

An operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem? a. the ventilation system is not working correctly b. the cleaning chemicals are not being used correctly c. the staff are not cleaning the walls correctly d. the grill is not being operated at a high-enough temperature

a. the ventilation system is not working correctly

A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness? a. toxin b. virus c. bacteria d. parasite

a. toxin

What should food handlers do to prevent food allergens from being transferred to food? a. use cleaned and sanitized utensils when prepping the order b. cook food to the appropriate minimal internal temperature c. store cold food at 41 deg F (5 deg C) or lower d. label chemical containers correctly

a. use cleaned and sanitized utensils when prepping the order

Signage posted at a hand washing station must include a reminder to staff to... a. wash hands before returning to work b. use hot running water when washing c. scrub hands and arms for 10 to 15 seconds d. avoid touching the faucet handles after washing

a. wash hands before returning to work

When should staff receive food safety training? a. when hired, and then periodically after that b. when they do not have foodservice experience c. when a new FDA food code comes out d. only when they request it

a. when hired, and then periodically after that

How should flatware and utensils that have been cleaned and sanitized be stored? a. with handles facing up b. below cleaning supplies c. four inches from the floor d. in drawers that have been washed and rinsed

a. with handles facing up

Which food contains a common allergen? a. potatoes sauteed in duck fat b smoked salmon wrapped in a lettuce leaf c. melon slices wrapped with prosciutto (ham) d. green beans dressed with olive oil and garlic

b smoked salmon wrapped in a lettuce leaf

When washing hands, what is the minimum time you should scrub with soap? a. 5 seconds b. 10 seconds c. 20 seconds d. 40 seconds

b. 10 seconds

An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served, or thrown out? a. 2 b. 4 c. 6 d. 8

b. 4

When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least... a. 2 in b. 4 in c. 6 in d. 8 in

b. 4 in

What is the correct temperature for receiving cold TCS food? a. 32 deg F (0 deg C) or lower b. 41 deg F (5 deg C) or lower c. 45 deg F (7 deg C) or lower d. 50 deg F (10 deg C) or lower

b. 41 deg F (5 deg C) or lower

At what air temperature can you store shell eggs? a. 41 deg F (5 deg C) or lower b. 45 deg F (7 deg C) or lower c. 60 deg F - 70 deg F (16 deg C 0 21 deg C) d. room temperature

b. 45 deg F (7 deg C) or lower

When a utensil is stored in water between uses, what are the requirements? a. Running water at any temperature, or a container of water at 70 deg F or lower b. Running water at any temperature, or a container of water at 135 deg F or higher c. Running water at 70 deg F, or a container of water at 70 deg F or lower d. Running water at 135 deg F, or a container of water at 135 deg F or higher

b. Running water at any temperature, or a container of water at 135 deg F or higher

who is most at risk of contaminating food? a. a food handler whose spouse works primarily with high-risk populations b. a food handler whose young daughter has diarrhea c. a food handler who gets a lot of aches and pains a food handler who eats a lot of rare meat

b. a food handler whose young daughter has diarrhea

How often must you check the temperature of food that is being held without temperature control a. at least every 2 hours b. at least every 4 hours c. at least every 6 hours d. at least every 8 hours

b. at least every 4 hours

While getting ready to check the temperature of a roast chicken, a chef dropped a bimetallic stemmed thermometer onto a prep table. What should the chef do next? a. check the dimple b. calibrate the thermometer c. clean and sanitize the thermometer d. take the temperature of the roast chicken

b. calibrate the thermometer

Which may be handled with bare hands a. cooked pasta for salad b. chopped potatoes for soup c. canned tuna for sandwiches d. pickled watermelon for garnish

b. chopped potatoes for soup

A backup of raw sewage and significant lack of refrigeration can result in.. a. a delay of an inspection until the situation is corrected b. closure of the operation by the regulatory authority c. improved inspection scores d. being issued a permit to operate

b. closure of the operation by the regulatory authority

What is the first step in developing a HACCP plan? a. identify corrective actions b. conduct a hazard analysis c. establish monitoring procedures d. determine critical control points

b. conduct a hazard analysis

A broken water main has caused the water in an operation to appear brown. What should the manager do? a. boil the water for 1 minute before use b. contact the local regulatory authority before use c. use the water for everything except dishwashing d. use the water for everything except handwashing

b. contact the local regulatory authority before use

What must food handlers do to food immediately after thawing it in the microwave oven? a. hold it b. cook it c. cool it d. freeze it

b. cook it

In which training method does a trainer ask a series of questions to draw on the knowledge and experience of the learners? a. information search b. guided discussion c. jigsaw design d. games

b. guided discussion

Which pathogens are found in a high number in an infected person's feces, are highly infectious, and can cause severe illness? a. histamin, aflatoxin, brevetoxin, ciguatoxin, saxitoxin, and demoic acid b. hepatitis A. Norovirus, salmonella typhi, nontyphoidal salmonella, shigella spp., and closteridium botulinum c. anisakis simplex, cryptosporidium parvum, giardia duodenalis, vibro vulnificus, closteridium botulinum d. bacillus cereus, listeria monocytogenes, staphylococcus aureus, clostridium perfringens, campylobacter jejuni, and vibrio parahaemolyticus

b. hepatitis A. Norovirus, salmonella typhi, nontyphoidal salmonella, shigella spp., and closteridium botulinum

What is the best method of checking the temperature of a delivery of fresh fish? a. feel the fish, making sure that it is cold to the touch b. insert a thermometer probe into the thickest part of the fish c. place a time-temperature indicator on the surface of the fish d. use an infrared thermometer to check the fish's temperature

b. insert a thermometer probe into the thickest part of the fish

The temperature of a roast is checked to see if it has met its critical limit of 145 deg F for 4 min. This is an example of which HACCP principle? a. verification b. monitoring c. record keeping d. hazard analysis

b. monitoring

How should the temperature of a vacuum-packed meat be checked during receiving? a. lay the thermometer stem or probe on the surface of the top package b. place the thermometer stem or probe between two packages of product c. open a package an insert the thermometer stem or probe into the product d. insert the thermometer stem or probe through the package into the product

b. place the thermometer stem or probe between two packages of product

Which area of the operation is usually required to be the brightest? a. dry storage b. preparation c. refrigerated storage d. service

b. preparation

What is the correct way to clean and sanitize a prep table? a. remove food from the surface, sanitize, rinse, wash, air dry b. remove food from the surface, wash, rinse, sanitize, air dry c. remove food from the surface, wash, sanitize, air-dry, rinse d. remove food from the surface, air-dry, wash, rinse, and sanitize

b. remove food from the surface, wash, rinse, sanitize, air dry

Which pathogen can be controlled by washing hands and controlling flies inside and outside the operation? a. hepatitis A b. shigella spp c. clostridium botulinum d. vibro parahaemolyticus

b. shigella spp

Pesticides should be disposed of by... a. the manager b. the PCO c. pouring them out and recycling the containers d. throwing them in an outside garbage container

b. the PCO

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 clean and sanitize the gloves before handling the hamburger buns b. the cook did not wash hands and put on new gloves before slicing the hamburger buns c. the cook did not wash hands and put on the same gloves before slicing the hamburger buns d. the cook did not wear reusable gloves while handling the raw ground beef and hamburger buns

b. the cook did not wash hands and put on new gloves before slicing the hamburger buns

A person arrives at a restaurant claiming to be a health inspector. What should the manager ask for? a. an inspection warrant b. the inspector's identification c. a hearing to determine if the inspection is necessary d. a one-day postponement to prepare for the inspection

b. the inspector's identification

Why are preschool-age children at a higher risk for foodborne illnesses? a. their appetites have increased since birth b. they have not built up a strong immune systems c. they are more likely to spend time in a hospital d. they are more likely to suffer allergic reactions

b. they have not built up a strong immune systems

Aside from temperature, which other FAT TOM condition will a foodservice operation be most able to control? a. acidity b. time c. oxygen d. moisture

b. time

Why must prep tables be cleaned and sanitized between uses? a. to make space to work safely b. to prevent cross-contamination c. to reduce toxic metal poisoning d. to avoid time-temperature abuse

b. to prevent cross-contamination

Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle? a. monitoring b. verification c. hazard analysis d. record keeping

b. verification

An air-temperature measuring device used to measure the temperature in a cooler must be how accurate? a. +/= 1 deg F or +/= 5 deg C b. +/= 2 deg F or +/= 1 deg C c. +/= 3 deg F or +/= 1.5 deg C d. +/= 4 deg F or +/= 3 deg C

c. +/= 3 deg F or +/= 1.5 deg C

At what minimum temperature should hot TCS food be held? a. 115 deg F b. 125 deg F c. 135 deg F d. 145 deg F

c. 135 deg F

What is the minimum internal cooking temperature for ground beef? a. 135 deg F b. 145 deg F c. 155 deg F d. 165 deg F

c. 155 deg F

At what maximum internal temperature should cold TCS food be held? a. 0 deg F b. 32 deg F c. 41 deg F d. 60 deg F

c. 41 deg F