ServSafe Assessment

What is the minimum internal cooking temperature for seafood? a. 135F (57C) or higher for 15 seconds. b. 145F (63C) or higher for 15 seconds. c. 155F (68C) or higher for 15 seconds. d. 165F (74C) or higher for 15 seconds.

145F (63C) or higher for 15 seconds

Which food item can be handled with bare hands? A. Sliced cheese for sandwiches. B. Boiled eggs slices for salad. C. Chopped carrots for stew. D. Parsley for garnish.

Chopped carrots for stew.

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.

Take off their aprons.

Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served? a. 41F (5C) b. 50F (10C) c. 60F (16C) d. 70F (21C)

70F (21C)

Which method is a safe way to thaw food? a. As part of the cooking process. b. Under running water for 125F (52C) or higher. c. Submerged in a sink of standing water at 70F (21C). d. On the counter at room temperature.

As part of the cooking process

When may food handlers wear plain-band rings? a. At any time. b. When not handling food. c. Only if wearing gloves. d. Only if washing dishes.

At any time.

How high must legs be on table-mounted equipment? a. At least 1 inch (3 centimeters) b. At least 2 inches (5 centimeters) c. At least 4 inches (10 centimeters) d. At least 6 inches (15 centimeters)

At least 6 inches (15 centimeters)

Where should garbage cans be cleaned? a. Away from food and utensils. b. Next to food-prep areas. c. In dishwashing areas. d. In food storage areas.

Away from food and utensils.

How should chemicals be stored? a. Above food b. Away from prep areas c. In food storage areas. d. With kitchenware.

Away from prep areas.

Which is an example of physical contamination? a. Sneezing on food. b. Touching dirty food contact surfaces. c. Bones in fish. d. Cooking tomato sauce in a copper pan.

Bones in fish

After which activity must food handlers wash their hands? a. Clearing tables b. Putting on gloves c. Serving customers d. Applying hand antiseptic

Clearing tables

A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control? a. Identifying risks b. Monitoring c. Corrective action d. Re-evaluation

Corrective action

Where should food handlers wash their hands. a. A prep sink b. A utility sink c. Designated sink for hand washing d. Three-compartment sink.

Designated sink for hand washing

A food handler has been holding chicken salad for sandwiches in a cold well for seven hours. When she checks the temperature of the chicken salad, it is 54F(12C). What must the food handler do? a. Sell the remaining chicken salad immediately. b. Sell the remaining chicken salad within 2 hours. c. Cool the chicken salad to 41F (5C) d. Discard the chicken salad.

Discard the chicken salad.

A hand washing station should have hot and cold water, soap, a way to dry hands, and a ________. a. Garbage container b. Second timer c. Clock d. Gloves

Garbage container

What is the most important factor in choosing an approved food supplier? a. It has a HACCP program or other food safety system. b. It has documented manufacturing and packing 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.

It has been inspected and complies with local, state, and federal laws.

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? a. Refer to the vendor notification for next steps. b. Contact the supplier and arrange for the product to be picked up. c. Label the item to prevent it from accidentally being placed back in inventory. d. Inform the local media, customers, and employees of the reason for the recall.

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

What is the best way to protect food from deliberate tampering? a. Make it as difficult as possible for someone to tamper with it. b. Allow a former employee into the operation. c. Perform spot inspections on new vendors. d. Use the USDA A.L.A.R.M system.

Make it as difficult as possible for someone to tamper with it.

Soup that is being hot-held on a buffet should be labeled with the _________. a. Name of the food. b. Prep date. c. Soup's ingredient. d. Use-by-date

Name of the food.

Water provided to hand washing sink must be__________. a. Hot water only. b. Cold water only. c. Potable water only. d. Fluoridated water only.

Potable water only.

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

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

A food handler who is receiving a food delivery observes signs of pests in the food. What should be done? a. The head chef should be warned of the pests. b. The food handler should remove all evidence of the pests. c. The shipment should be refused and prevented from entering the operation. d. The shipment should be stored outside the kitchen until a manager inspects it.

The shipment should be refused and prevented from entering the operation.

A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food? a. Cool the food to 41F (5C). b. Serve the food immediately. c. Cook the food to 165F (74C) d. Throw the food away.

Throw the food away.

After handling raw meat and before handling produce, what should food handlers do with their gloves? a. Clean and sanitize them. b. Continue working with them. c. Set them aside if working with meat again later. d. Wash hands and change them.

Wash hands and change them.

Which is a Big Eight food allergen? a. Broccoli b. Wheat c. Grapes d. Pork

Wheat