ServSafe Practice Test

Cut melons should be stored at what internal temperature?

41ºF or lower

What is one factor that affects the growth of bacteria in food?

acidity

Pathogens are likely to grow well in a meat stew that is

between 41ºF and 135ºF

Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of

cross-contamination.

When preparing to wash dishes in a three-compartment sink, what is the first task?

remove leftover food from the dishes

As part of handwashing, food handlers must scrub their hands and arms for at least

10-15 seconds

Ready-to-eat TCS food must be date marked if it will be stored for longer than

24 hours

A catering employee removed a 135ºF tray of lasagna from hot-holding for service in a hotel conference room at 11:00am. By what time must the lasagna be thrown out?

3:00pm

What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41ºF before it must be sold, served, or thrown out? (days)

7 days

How long must shellstock tags be kept on file?

90 days after the container has been emptied or the last shellfish was served from the container

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?

Label the item to prevent it from accidentally being placed back in inventory.

What is a cross-connection?

Physical link between sources of safe water and dirty water

What is the definition of sanitizing?

Reducing the number of pathogens on a surface to safe levels

Why are preschool-age children at a higher risk for foodborne illnesses?

They have not yet built up their immune systems

What is the best way to eliminate pests that have entered the operation?

Work with a licensed pest control operator (PCO)

Which item is stored correctly in the cooler? a. Macaroni salad stored above raw salmon b. Raw ground pork stored below raw poultry c. Raw poultry stored above raw pork roast d. sliced pineapple stored below raw steaks

a. Macaroni salad stored above raw salmon

How high should floor-mounted equipment be from the floor?

at least 6 inches

Which action could contaminate food at a self-service area? a. Keeping hot TCS food at 135ºF b. Allowing customers to reuse plates c. Labeling all containers and handles d. Taking food temperatures every hour

b. Allowing customers to reuse plates

Which food item 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

Which does not require sanitizing? a. plates b. knives c. walls d. tongs

c. walls

When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the

common name of the chemical

A broken water main has caused the water in an operation to appear brown. What should the manager do?

contact the local regulatory authority before use

To work with food, a food handler with an infected hand wound must

cover the wound with an impermeable cover and wear a single-use glove

Which is a TCS food? a. Bananas b. Coffee c. Crackers d. Sprouts

d. Sprouts

Where should staff members eat, drink, smoke, or chew gum?

designated areas

What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness caused by Shigella spp.?

exclude the food handler from the operation

Peanuts and soy products are two possible food items that can be dangerous for people with

food allergies

Wheezing and hives are symptoms of

food allergies

Three components of active managerial control include

identifying risks, monitor, corrective action, management oversight, training, reevalutation

When receiving a delivery of food for an operation, it is important to

inspect all food immediately before storing it

Outdoor garbage containers must be

kept covered with tight-fitting lids.

What step must managers take after creating a master cleaning schedule and training staff to use it?

monitor the cleaning program

What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever?

restrict the food handler from working with food

How should food handlers keep their fingernails?

short and unpolished

A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and

soap

Which agency enforces food safety in a restaurant?

state and local regulatory authority

To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength,

use a test kit to check the sanitizer's concentration when mixing it

A food handler who has just bused tables must do what before handling food?

wash hands

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

who to contact about suspicious activity