serfsave exam

What final temperature do vegetables need to be cooked before going into hot holding? A. 135 degrees B. 145 degrees C. 155 degrees D. 165 degrees

135 degrees

Ready to eat TCS food prepared on-site ( like ready to go sandos ) should be properly date marked if it will be held longer than ____hours. A. 4 B. 12 C. 24 D. 18

24

When calibrating a thermometer using the ice bath method, it is critical to know the temperature of ice water at:? A.0 degrees B. 32 degrees C. 41 degrees D. 40 degrees

32 degrees

Cold TCS food can be added to a self-service area at what temperature A. 0 degrees F or less B. 40 degrees F or less C. 45 degrees F or less D. 50 degrees F or less

40 degrees F or less

According to the CDC..? A. 48 million (1-6) Americans are estimated to develop food-borne illness B. 50% (1-2) of Americans are estimated to develop food-borne illness C. 4 million Americans are estimated to die from food-borne illness 48 million (1-6) Americans are admitted to the hospital because of food-borne illness

48 million (1-6) Americans are estimated to develop food-borne illness

If cold food is held without temperature control, the food may be held for ___hrs as long as temperature never exceeds 70 degrees F? A. 4 B. 6 C. 8 D. none of the above

6

what is the minimum distance from the floor that a dishwasher should be installed? A. 4 inches B. 6 inches C. 12 inches D. 18 inches

6 inches

A case of diced tomatoes must be? A. stacked one on top of the other B. 12 inches off the floor C. 6 inches of the floor D. 8 inches from the ceiling

6 inches of the floor

Shellstock tags must be kept on the premises for a minimum of ___ after the shellfish was used/sold? A. 7 days B. 30 days C. 90 days D. 1 year

90 days

The documentation for "sushi grade" fish or fish that will be eaten raw must be held for ___ after the raw fish is sold? A. 7 days B. 30 days C. 90 days D. 1 year

90 days

Which of the following is considered a food-borne illness OUTBREAK? A. A piece of chicken was undercooked on the BBQ and made Joe sick B. A chicken casserole in the cafeteria was undercooked and four children became sick C. Both of the answers D. None of the answers

A chicken casserole in the cafeteria was undercooked and four children became sick

Drinking, chewing food, or chewing gum while preparing food is considered:? A. An unsafe practice B. OK if the employee doesn't spit on the food C. OK for the manager D. avenue for contracting or spreading hepatitis C

An unsafe practice

A retail food facility can only receive a permit to operate if.. A. At least on manager has a food safety manger certification B. One manager AND one other employee has a food safety manager certification C. All staff have a food safety manager certification D. At least one employee has a food safety manager certification

At least one manager has a food safety manager certification

A food handler diagnosed with Hepatitis A must:? A. Be excluded from work and local regulatory agency must be informed B. Be restricted from food buy may still work at the facility C. Be excluded from work D. Never be allowed to work as a food handler again

Be excluded from work and local regulatory agency must be informed

Which of the following does NOT need to occur when using a thermometer? A. Calibrating the thermometer before each use B. Clean and sanitize thermometer between uses C. Placing thermometer sensing area in thicket part of food item D. Holding temperature for a given amount of time

Calibrating the thermometer before each use

Which food was implicated in an outbreak that resulted in the death of 33 people? A. Peanut butter B. Cantaloupe C. Spinach D. Tomato

Cantaloupe

Which of the following produce items have been implicated in outbreak of Salmonellosis? A. Cantaloupes B.Cherry tomatoes C. Watermelon D. Butternut squash

Cantaloupes

Which food is most associated with non-typhoidal salmonella outbreaks? A. Juice B. New york steaks C. Apples D. Chicken breasts

Chicken breasts

Which is an example of CHEMICAL contamination? A. sneezing on food B. Using a sanitized cutting board when chopping lettuce C. Rib bones in a salmon fillet D. Cooking tomato sauce in a copper pot

Cooking tomato sauce in a copper pot

Which of the following is an ACCEPTABLE HYGIENIC PRACTICE for food handlers? A. Wearing disposable gloves while cleaning the kitchen B. Using hand sanitizer when soap is not available C. Covering a cut on a finger with a bandage and gloves D. Wearing an apron when using the bathroom to protect your chef coat

Covering a cut on a finger with a bandage and gloves

Which food item is most associated with Bacillus cereus outbreaks? A. Deli meat B. Eggs C. ground beef D. tomatoes

Deli meat

What was the known cause of food-borne illness in the 1993 Jack-in-the-Box outbreak? A. Salmonella Typhimurium B. Salmonella Saintpaul C. E. Coli D. E. Coli O157-G7

E. Coli O157-G7

What was the known cause of food-borne illness in the 1996 Odwalla apple juice outbreak? A. Salmonella Typhimurium B. Salmonella Saintpaul C. E. Coli D. E. Coli O157-G7

E. Coli O157-G7

Which food is most associated with clostridium botulinum outbreaks? A. Spinach B. salad dressings C. Canned tomatoes D. Foil wrapped baked potatoes

Foil wrapped baked potatoes

Who publishes the food code in the United states? A. Local health department B. Food and drug administration (FDA) C. Department of Education D. Department of Agriculture

Food and Drug administration (FDA)

When additives or curing is used to extend a food's shelf life or preservation, an operation must first: A. determine what the five risk factors are B. get USDA permission C. Get a variance from the local regulatory agency D. Train staff on the process of additives and curing

Get a variance from the local regulatory agency

Food handlers can use single-use towels or _____to dry their hands A. apron B.sanitizing towel C. side towel D. Heated air hand towel machine

Heated air hand towel machine

Americans with disabilities Act (ADA) provides employees with civil-rights protection for the following EXCEPT? A. Tuberculosis B. HIV/ AIDS C. Hepatitis C D. Hepatitis A

Hepatitis A

What should and employee do if a food or ingredient has been recalled? A. Dispose of food immediately and contact manager B. Tell all customers to call the local regulatory agency or health department C. Contact manager and company who gave the recall information D. Hold recalled food aside away from other food and label "do not discard and do not use"

Hold recalled food aside away from other food and label "do not discard and do not use"

The primary difference between viruses and bacteria is? A. Moisture B. pH C. host D. oxygen

Host

how does a food handler segregate a product that has been recalled or has expired? A. mark box with a big red "X" B. throw product away immediately C. Label product "do not use" D. Place product in a box outside the facility

Label product "do not use"

Which item should DEFINITELY be rejected? A. Sealed bags of organic cookies in damaged case B. cartons of milk received at 40 degrees C. Shelled eggs at an aired temperature of 45 degrees D. Live oysters at an air temperature of 50 degrees

Live oysters at an air temperature of 50 degrees

What is a Julien date? A. Date of the pasteurization B. Method for tracking the date of a product over a given year C. Date that is given for all outbreaks D. Date used on a package that is repeated every month

Method for tracking the date of a product over a given year

Anaphylaxis is:? A. Most severe symptoms associated with an allergen and can lead to death B. Type of bacteria found in fish C. Type of toxin found in shell fish D. The A in the acronym ALERT

Most severe symptoms associated with an allergen and can lead to death

Which of the following is NOT a typical symptom for food-borne illness? A. Rumbling in the bowels B. Nasal congestion C. Diarrhea D. Fever

Nasal Congestion

On-set for a food-borne illness is ALWAYS..? A. Sudden/ immediate of food contaminated with Salmonella B. 2 hours after ingestion of food contaminated with Salmonella C. 2 days after ingestion of food contaminated with Salmonella D. None of the above

None of the above

the two major viruses associated with food-borne illness are? A. AIDS/HIV and Hepatitis A B. Hepatitis C and Influenza C. Hepatitis C and Staphylococcus D. Norovirus and Hepatitis A

Norovirus and Hepatitis A

Receiving staff should know what where/how to store cold food in order to:? A. Prevent cross contamination B. Control for pests C. Keep food fresh D. Get paid

Prevent cross contamination

food allergens are:? A. sugars like lactose found in milk B. Fat molecules like saturated fat found in whole milk C. Protein like casein found in milk D. Whole foods like milk

Protein like casein found in milk

What should be done if a bag of flour is received with signs of dampness on the bag? A. Reject the flour and return to the supplier B. except the flour but store in covered container C. store the bag in dry storage D. store the bag under refrigeration or below 41 degrees

Reject the flour and return to the supplier

What was the known cause of food-borne illness in the 2008 tomato outbreak? A. Salmonella Typhimurium B. Salmonella Saintpaul C. E. Coli D. E. Coli O157-G7

Salmonella Typhimurium

What was the known food-borne illness in the 2009 Peanut butter outbreak? A. Salmonella Typhimurium B. Salmonella Saintpaul C. E. Coli D. E. Coli O157-G7

Salmonella Typhimurium

What causes preschool age children to be a high risk for food-borne illness? A. they have not receive all of the immunization shots B. They typically eat ready to eat foods like fruits and veggies C. Their parents are high risks D. Their immune systems are not fully developed or strong

Their immune systems are not fully developed or strong

Which federal agency inspects egg products, meat, and poultry for various standards? A. US department of agriculture B. food and drug administration C. CA department of food and agriculture D. Department of health and human services

US department of agriculture

A major distinction between the flu and food-borne illness for adults is? A.Fever B. Vomiting C. Body Ache D. Fatigue

Vomiting

What is an approved way to preset a table with utensils ? A. Only use disposable (plastic) utensils for presetting utensils B. Wrap Them in napkins C. Take the unused silverware and replace back in utensils storage as soon as soon as the customers are seated D. Present indoors but do not present outdoors

Wrap Them in napkins

What are large fish associated with mercury? A. Mercury pollution in water where fish live B. Large fish accumulate unsafe levels of mercury from polluted water over time C. Mercury or methyl mercury is a stable compound that can accumulate in tissue and is difficult to remove/breakdown D. All of the above

all of the above

Which of the following can chip a tooth while eating? A. Olive pit in garlic stuffed olives B. A broken chicken bone found in a roasted chicken leg C. pebble mixed in a salad D. all of the above

all of the above

Which of the following people have been known to create a deliberate or international contamination? A.angry employee B. vendor C.competitor D. all fo the above

all of the above

How should chemicals be stored? A. above food B. Away from prep areas C. In food storage areas D. with kithcenware or pots and pans

away from prep areas

how should food and supplies be stored in a dry-storage area? A. away from the walls and the 6 inches off the floor B. away from the walls and 18 inches off the floor C. Next to the walls and 18 inches off the floor D. Next to the walls and 6 inches off the floor

away from the walls and the 6 inches off the floor

Why should food temperature be taken in 2 different locations in a casserole dish? A. To make sure the thermometer is calibrated correctly B. because it is required by the thermometer manufacturer C. to ensure that the thermometer is accurate to +/- 2 degrees D. because temperature may vary in the food

because temperature may vary in the food

Food handlers must wash their hands under all of the following conditions EXCEPT..? A. after using the bathroom B. before and after preparing poultry C. after using a kleenex/ tissue D. before throwing out the garbage

before throwing out the garbage

What are the three general types of contaminants that are a risk to food? A. dirt, grime, and sewage B. biological, chemical, physical C. meat, poultry, produce D. human, animal, plant

biological, chemical, physical

If you become sick (vomit) after drinking many alcoholic drinks, how would you know if you had excessive alcohol or food-borne illness? A. Blood or urine tests B. When you actually become sick

blood of urine tests

Food handlers are allowed to handle food with their bare hands only when? A. butchering raw meat that will later be cooked B. preparing sushi rolls C. serving bread or rolls D. serving

butchering raw meat that will later be cooked

What practice can help prevent allergic reactions in a retail or restaurant facility? A.frying foods to destroy allergen B. seperate all allergen foods in storage areas C. clean and sanitize all equipment between uses D. Have severs memorize ingredient lists on all served food

clean and sanitize all equipment between uses

What should be done with preset, unwrapped utensils that appear to be unused after the guest left the table? A. wrap the utensils with a clean napkin B. leave the utensils for the next guest C. clean and sanitize the unused utensils D. wipe off the utensils with a cloth before reusing

clean and sanitize the unused utensils

If a food handler has a cut finger, he/she must? A. clean wound, cover with impermeable bandage and the wear clean glove B. clean wound and cover with clean glove C. wear two gloves to prevent bleeding D. be sent home

clean wound, cover with impermeable bandage and the wear clean glove

A cook uses one pair of stainless steel tongs to turn his seafood steak and beef steak on the grill. what has happened? A. cross contact B. improper temperature control C. cross connection D. improper hygiene

cross contact

Which food item is most associated with Staphylococcus aureus outbreak? A. raw poultry B. deli sandwich C. sushi D. Milk

deli sandwich

FIFO stands for ____ and is most often used during _____? A. first in (oldest item), first out(newest item); receiving B. first in (oldest item), first out (newest item ); storage C. first in (ready to eat foods), first out ( foods needed to be discarded ); receiving D. First in (ready to eat foods), first out (foods needed to be discarded); storage

first in (oldest item), first out (newest item ); storage

Trouble breathing, swollen extremities, hives/ itchy rash and nausea are signs of: A.chemical brun B. norovirus C. food allergy D. E. Coli O157:H7

food allergy

Linen used to line bread baskets should be replaced? A. once a day B. every four hours C. only when dirty D. for every new customer

for every new customer

Which food item is most associated with Listeria monocytogenes outbreaks? A. Garlic-in-oil mixture B. Baked potatoes C. Mushrooms D. Fried rice

fried rice

Mushrooms are a type of ? A. virus B. parasite C. bacteria D. Fungi

fungi

Which food item is most associated with Shiga toxin-producing Escherichia coil (STEC) outbreaks, like E. Coli Oh157:h7? A. Cantaloupes B. Peanut butter C. Ground beef D. Chicken breasts

ground beef

Food handlers are required to wear the following? A. hairnets and cotton pants B. hairnets or hats C. hairnets or hats, cotton pants, and closed-toe shoes D. hairnets or hat and closed toe-shoes

hairnets or hat and closed toe-shoes

If a catering operation wants to par cook chicken to reduce cooking time later, the operation must? A. have the written procedures for these preparation methods approved by their regulatory agency B. use raw chicken that has been vacuum packaged C. never do so D. have a consumer advisory on the catering menu

have the written procedures for these preparation methods approved by their regulatory agency

Viruses are primarily transmitted by? A. flies B. contaminated food C. humans D. free range chickens

humans

What does the L. stand for in the FDAs ALERT tool? A. Listen B. leave C. limit D. look

look

Which thermometer devise is best for reading the temperature of a dishwasher machine? A. infrared thermometer B. time-temperature indicator C. maximum registering thermometer D. thermocouple

maximum registering thermometer

The 6 conditions for bacterial growth are food, acidity, temperature, time, oxygen, and _________? A. moisture B. meat C. treatment D. freshness

moisture

labels on packaged on-site foods(like ready to eat sandos) for retail sale should include all EXCEPT the following ? A. common name of the food B. name of person who packaged item C. ingredients listed in descending order by weight D. source of any of the 8 food allergens in the food

name of person who packaged item

A food handler who works in a long-term health care facility may be "restricted" from working around food if he or she:? A.has a fever and sore throat B. has a food-borne illness C. has nausea and vomiting D. none of the above

none of the above

Human viruses contaminate food by? A. Covered wounds B. not washings hands after using bathroom C. Touching sanitized equipment D Wearing dirty apron

not washings hands after using bathroom

when transporting food off-site, how should the use-by-date and time be communicated to the off-site staff ? A. by text or email B. in the policy and procedure binder C. on labels placed on the transported foods D. verbally discussed

on labels placed on the transported foods

Metal shavings in a can of corn is considered which type of hazard/contamination? A.Allergen B.Chemical C. Physical D. Biological

physical

Which procedure would help protect food from contamination by staff and customers in a self- service area? A. having customer wash hands before using self- service area B. follow customers as they go through the self- service line C. providing fresh plates for each visit at the self - service area D. posting signs for customers to not contaminate food

providing fresh plates for each visit at the self - service area

the flow of food include? A. storage, preparation, cooking, serving B. purchasing, receiving, storage, preparation, cooking, holding, cooling, reheating, and serving C. Storage, preparation, cooking, holding, cooling, reheating, and serving D. Receiving, storage, preparation, cooking, holding, cooling, reheating, and serving

purchasing, receiving, storage, preparation, cooking, holding, cooling, reheating, and serving

in a walk - in refrigerator or cooler, what item should be stores on the bottom shelf? A. raw salmons teaks B. raw pork C. Raw ground beef patties D. raw whole turkeys

raw whole turkeys

Which is an example of PHYSICAL contamination? A.sneezing on food B.using a sanitized cutting board when chopping lettuce C. rib bones in a salmon fillet D. cooking tomato sauce in a copper pot

rib bones in a salmon fillet

in a walk-in refrigerator or cooler, which of the following foods and raw animal products are CORRECTLY stored on shelves from top to bottom? A. sandwich, beef steaks, chicken breasts, ground lamb B. pasta salad, fish fillets, ground chicken, ground beef C. ground fish, pork chops, ground beef, whole turkeys D. rice pilaf, shrimp salad, ground pork, chicken breasts

rice pilaf, shrimp salad, ground pork, chicken breasts

if you use water to thaw your frozen turkey, it must be: A. running in a three compartment sink and alternated between sinks B. running at a constant rate above 40 degrees F C. running at a constant rate below 70 degrees F D. soaking in a utility sink using hot water

running at a constant rate below 70 degrees F

What is considered one of the major eight food allergens? A. chicken B. beef C. lentils D. shrimp

shrimp

Which of the following pieces of jewelry may be worn during food production? A. Earrings B. simple/solid wedding band C. wrist watch D. necklace

simple/solid wedding band

What is considered one of the major eight food allergens? A.Soybeans B.MSG C. KIWI D. Oats

soybeans

Food handlers need to wash hands BEFORE? A. using cell phone B. taking out garbage C. cleaning floor D. stacking clean glassware

stacking clean glassware

What should staff do when receiving a deliver of food and supplies? A. inspect non food items first B. store it immediately and inspect it later C. inspect all food items and store as quickly as possible D. stack the deliver neatly and inspect within 4 hours

store it immediately and inspect it later

What temperature do infrared thermometers measure? A. Internal food B. Air C. Surface D. oven

surface

The last clam from the batch received on May 1st was sold. What should the chef record on the shell stock tag? A. the date that the last clam was sold B. The date that the next batch of clams will arrive C. The name of the clam supplier D. the date that your staff was trained on receiving clams

the date that the last clam was sold

Which thermometer device is best for reading the temperature for a thin hamburger patty? A. infrared thermometer B. time-temperature indicator C. maximum registering thermometer D. thermocouple

thermocouple

Which of the following methods is NOT acceptable for thawing frozen foods? A. under running potable water that sis 80 degrees F or lower B. in a refrigerator C. As part of the cooking process(using frozen chicken thighs in a soup) D. In a microwave as long as it will be cooked immediately

under running potable water that sis 80 degrees F or lower

____ is one way to prevent hand contamination after washing hands A. washing gloves after washing hands B. using your apron to dry hands C. using hand antiseptic before washing hands D. using paper towels to open bathroom door

using paper towels to open bathroom door

thermometers should be placed____ of a walk-in refrigerator with measuring accuracy of +/- ____degrees F? A. coldest location; 2 B. coldest location; 3 C. warmest location; 2 D. warmest location; 3

warmest location; 3

Hands should always be washed under which of the following conditions? A. Under cold running water B. in a 3-compartment sink C. With an approved hand sanitizer D. wash for at least 20 seconds

wash for at least 20 seconds

The best way to prevent norovirus is too? A. wash hands B. cook food to proper internal temperature C. cool food down correctly D. Freeze food

wash hands

What is considered one of the major eight food allergens? A. rye B. oats C. barley D. wheat

wheat

When can a food handler diagnosed with jaundice return to work? A. After one week B. when his/her skin turns to a natural color C. seven days after the last symptom is observed D. when approved by the medical authority and regulatory agency

when approved by the medical authority and regulatory agency