ServSafe Study Questions Chapter 9 - 15

CH 9: At what minimum temperature should hot TCS food be held?

135 degrees F.

CH 9: 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?

4 hours.

CH 11: When installing tabletop equipment on legs, the space between the base of the equipment and table top must be at least...

4 inches.

CH 9: At what maximum internal temperature should cold TCS food be held?

41 degrees F.

CH 9: An operation had 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?

8.

CH 10: 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.

CH 11: What is the most reliable method for preventing backflow?

Air gap.

CH 15: What is the first task in training a large group of servers to prevent contamination of food?

Assess the training needs of the servers on this topic.

CH 9: How often must you check the temperature of food that is being held with temperature control?

At least every 4 hours.

CH 9: Which may be handled with bare hands? (cooked pasta for salad, chopped tomatoes for soup, canned tuna for sandwiches, pickled watermelon for garnish)

Chopped tomatoes for soup.

CH 9: What item must guests take each time they return to a self service area for more food?

Clean plate.

CH 14: A backup of raw sewage and significant lack of refrigeration can result in...

Closure of the operation by the regulatory authority.

CH 10: What is the first step in developing a HACCP plan?

Conduct a hazard analysis.

CH 11: 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.

CH 10: 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?

Corrective action.

CH 11: 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.

CH 13: The three basic rules of an integrated pest management program are: work with a PCO; deny pests access; and

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

CH 12: If food contact surfaces are in constant use, how often must they be cleaned and sanitized?

Every 4 hours.

CH 15: All new staff should receive training on...

General food safety.

CH 12: Which feature is most important for a chemical storage area?

Good lighting.

CH 15: In which training method does a trainer ask a series of questions to draw on the knowledge and experience of the learners?

Guided discussion

CH 13: If pesticides are stored in the operation, where should they be kept?

In a secure location, away from food and equipment.

CH 12: Pete the buser poured some cleaner from its original container into a smaller, working container. what else does he need to do?

Label the working container with its contents.

CH 15: The manager's responsibility for staff food safety training is to...

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

CH 14: Who is responsible for keeping food safe in an operation?

Manager/operator.

CH 12:What is required for measuring the sanitizing rinse temperature in a high temp dishwashing machine?

Maximum registering thermometer.

CH 10: The temperature of a roast is checked to see if it has met its critical limit of 145f (63c) for 4 minutes. This is an example of which HACCP principle?

Monitoring.

CH 13: To deny pests food and shelter in outside dining areas and around your operation, it is important to

Mow the grass.

CH 11: What organization creates national standards for foodservice equipment?

NSF (National Safety Foundation).

CH 13: Who should apply pesticides?

Pest control operator.

CH 11: Which area of the operation is usually required to be the brightest?

Preparation.

CH 15: New staff must be trained in the critical areas of personal hygiene, cleaning and sanitizing, controlling time and temperature, and...

Preventing cross-contamination.

CH 10: 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 F (49c), which meet the operations critical limit of 135 F (57c). The chef recorded the temperature in the log and reheated the soup to 165 F (74c) for 15 seconds within 2 hours. Which was the corrective action?

Reheating the soup.

CH 12: What is the correct way to clean and sanitize a prep table?

Remove food from the surface, wash, rinse, sanitize, and air dry.

CH 12: George is getting ready to wash dishes in a three compartment sink. what should his first task be?

Remove leftover food from the dishes.

CH 9: When a utensil is stored in water between uses, what are the requirements?

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

CH 11: What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?

Smooth and durable.

CH 12: What is an acceptable sanitizing method and contact time for a food contact surface?

Soak item in chlorine for 7 seconds.

CH 14: Which agency enforces food safety in a restaurant?

State and local regulatory authorities.

CH 10: A deli serves cold sandwiches in a self serve display. Which step in the flow of food would be a critical control point?

Storage.

CH 13: What type of smell may be a sign that cockroaches are present?

Strong, oily.

CH 12: What must food handlers must do to make sure sanitizing solution for use on food contact surfaces has been made correctly?

Test the solution with a sanitizer kit.

CH 13: Pesticides should be disposed of by..

The PCO.

CH 14: A person arrives at a restaurant claiming to be a health inspector. What should the manager ask for?

The inspector's identification.

CH 11: 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?

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

CH 11: An operation has a buildup of grease and condensation on the walls and ceiling. What is most likely the problem?

The ventilation system is not working properly.

CH 10: What is the purpose of food safety management system?

To identify, tag, and repair hazards throughout the flow of food.

CH 9: Which part of the plate should a food handler avoid touching when serving guests?

Top.

CH 9: A pan of lasagna at 165 degrees F was packed in a heated cabinet for off site delivery. What is the minimum information that should be on the pan label?

Use by date and time and reheating and service instructions.

CH 10: Reviewing temperature logs and other records to make sure the HACCP plan is working as intended is an example of which HACCP principle?

Verification.

CH 13: In what type of places are cockroaches typically found?

Warm, moist, and dark.

CH 11: Signage posted at a handwashing station must include a reminder to staff to ...

Wash hands before returning to work.

CH 13: After pesticides have been applied, food contact surfaces should be...

Washed, rinsed, and sanitized.

CH 11: Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines?

Water pressure.

CH 12: what information should a master cleaning schedule contain?

What should be cleaned, when, by who, and how.

CH 15: When should staff receive food safety training?

When hired, and then periodically after that.

CH 12: How should flatware and utensils that have been cleaned and sanitized be stored?

With handles facing up.