ServSafe... Again

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 it to put it into a a. cooler b. freezer c. sink of ice water d. cold-holding unit

c. sink of ice water

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 is a TCS food? a. bread b. flour c. sprouts d. strawberries

c. sprouts

A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the potential problem with this situation? a. cross-contaminination 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 temperature 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

How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? a. just past the tip of the thermometer stem b. halfway between the tip 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

What is a foodborne-illness outbreak? a. when two or more food handlers contaminate 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 eating 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 eating the same food

What temperature must TCS food be reheated to if it will be held hot? a. 135F for 15 sec b. 145F for 15 sec c. 155F for 15 sec d. 165F for 15 sec

d. 165F for 15 sec

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

d. at least 6 in

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

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

What is a 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, reading 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 must be used within 24 hours of receiving d. it must be correctly frozen before you receiving it

d. it must be correctly frozen before you receiving 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. tough 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 put the wiping cloth in an apron pocket. What is the risk that could cause foodborne illness? a. cross-contamination b. poor personal hygiene c. time-temperature abuse d. poor cleaning and sanitizing

d. poor cleaning and sanitizing

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

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. rare hamburger

d. rare hamburger

Shiga toxin-producing E. coli is commonly linked with 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 staff, and document the recall b. recondition the item, heat it to its minimum internal temperature, or throw it out c. record the item's 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 should food handlers do after prepping food and before using the restroom? a. wash their hands b. take off their hats c. change their gloves d. take off their aprons

d. take off their aprons

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

When is it acceptable to eat in an operation? a. when prepping food b. when washing 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 FDA 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

A thermometer used to measure the temperature of food must be accurate to what temperature? a. +- 2F b. +- 4F c. +- 6F d +- 8F

a. +- 2F

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. 70F b. 65F c. 60F d. 55F

a. 70F

A guest called an 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 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

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 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

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

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

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

a. shell eggs

A prep cook stores a bottle of sanitizer on 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 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 then 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 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 minimum internal temperature c. store cold food at 41F or lower d. label chemical containers correctly

a. use cleaned and sanitized utensils when prepping the order

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

What is the correct temperature for receiving cold TCS food? a. 32F or lower b. 41F or lower c. 45F or lower d. 50F or lower

b. 41F or lower

At what air temperature can you store shelled eggs? a. 41F or lower b. 45F or lower c. 60F to 70F d. room temperature

b. 45F or lower

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. Vibrio parahaemolyticus

b. Shigella spp

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 d. a food handler who eats a lot of rare meat

b. a food handler whose young daughter has diarrhea

While getting ready to check the temperature of a roast chicken, a chief 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

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

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 prove 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 prove into the thickest part of the fish

How should the temperature of vacuum-packed meat be checking 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 and insert the thermometer stem or probe into the product d. insert the thermometer or probe through the package into the product

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

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 d. green beans dressed with olive oil and garlic

b. smoked salmon wrapped in a lettuce leaf

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 before putting on the same gloves to slice 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

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 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 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

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

c. +- 3F

What is the minimum internal cooking temperature for ground beef? a. 135F for 15 sec b. 145F for 15 sec c. 155F for 15 sec d. 165 for 15 sec

c. 155F for 15 sec

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

c. 7 days

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 b. According to preparation dates, with the earliest dates on the top shelf and the latest dates on the bottom c. According to minimum internal temperatures, with ready-to-eat food 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 temperatures on the bottom

c. According to minimum internal temperatures, with ready-to-eat food on the top shelf and poultry on the bottom

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

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

c. an allergic reaction

At what temperature do most foodborne pathogens grow most quickly? a. between 0F and 41F b. between 45F and 65F c. between 70F and 125F d. between 130F and 165F

c. between 70F and 125F

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 temperature? 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

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