ServSafe Exam

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

If food contact surfaces are in constant use, how often must they be cleaned and sanitized? A. Every 4 hours B. Every 5 hours C. Every 6 hours D. Every 7 hours

A. Every 4 hours

A food-borne illness outbreak occurs when how many people get sick from eating the same food from the same location. A. 1 B. 2 C. 3 D. 4

B. 2

When installing equipment on the floor, that will be on legs or caster, that equipment must be how tall from the bottom of the equipment to the floor? A. 2 Inches B. 4 Inches C. 6 Inches D. 8 Inches

C. 6 Inches

How long can ready-to-eat TCS food that was prepped in-house be stored if it is held at 41o or lower? A. 3 days B. 5 days C. 7 days D. 9 days

C. 7 days

At what temperature do most food-borne pathogens grow most quickly? A. Between 0 and 41 degrees B. Between 45F and 65F degrees C. Between 70F and 125F degrees D. Between 130F and 165F degrees

C. Between 70F and 125F degrees

When must you discard tuna salad that was prepped on July 19th? A. July 21st B. July 23rd C. July 25th D. July 27

C. July 25th

Who should apply pericides? A. Shift Manger B. Person in Charge C. Pest Control Operator (PCO) D. Designated Pest Staff Member

C. Pest Control Operator (PCO)

What is the minimum internal cooking temperature for ground beef? A. 135oF B. 145oF C. 155oF D. 165oF

D. 165oF

What temperature must TCS food be reheated to if it will be hot held? A. 135oF B. 145oF C. 155oF D. 165oF

D. 165oF

What does an operation that wants to smoke food as a method of preservation need to have before processing food this way? A. A food safety certificate B. A crisis-management plan C. A Master cleaning schedule D. A variance from the regulatory authority

D. A variance from the regulatory authority

T or F: All pathogens need oxygen to grow.

F

A thermometer used to measure the temperature of food must be accurate to what temperature? A. + 2 F Degrees B. + 4 F Degrees C. + 6 F Degrees D. + 8 F Degrees

A. + 2 F Degrees

What is the most reliable method for preventing backflow? A. Air Gap B. Ball valve C. Cross-Connection D. Vacuum Breaker

A. Air Gap

What item must guest take each time they return to a self-service area for more food? A. Clean plate B. Extra napkins C. Hand sanitizer D. New serving spoons

A. Clean plate

Which feature is most important for a chemical storage area? A. Good lighting B. Single-use towels C. Nonskid floor mats D. Emergency shower system

A. Good lighting

To deny pest food and shelter in outside dining areas and around your operation, it is important to A. Mow the grass B. Place extra garbage containers outside C. Spray pesticides around the outside of the facility D. Plant flowers

A. Mow the grass

Which item can be received at 45oF A. Shell Eggs B. Ground Beef C. Bean Sprouts D. Chopped Tomatoes

A. Shell Eggs

What type of smell may be a sign that cockroaches are present? A. Strong, Oily B. Warm, Spicy C. Sharpe, Musty D. Mild, Seawee

A. Strong, Oily

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

The three types of contaminants that are a risk to food are A. chemical, physical and biological B.scientific, allergic, bone C. metal, bacteria, toxin

A. chemical, physical and biological

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

When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least A. 2 Inches B. 4 Inches C. 6 Inches D. 8 Inches

B. 4 Inches

A backup of raw sewage and significant lack of refrigeration can result in A. A delay of an inspection until the situation is corrected. B. Closure of the operation by the regulatory authority. C. Improved inspection scores. D. Being issued a permit to operate.

B. Closure of the operation by the regulatory authority.

What is the first step in developing a HACCP plan? A. Identify Corrective Actions B. Conduct a Hazard Analysis C. Establish Monitoring Procedures D. Determine Critical Control Points

B. Conduct a Hazard Analysis

What organization creates national standards for foodservice equipment? A. CDC B. EPA C. FDA D. NSF

B. EPA

In which training method does a trainer ask a series of questions to draw on the knowledge and expertise of the learners? A. Information Search B. Guided Discussion C. Jigsaw Design D. Games

B. Guided Discussion

Pre-school age students are more likely to get sick from contaminated food because they are in the category of A. Weakened Immune System B. High Risk Population C. School Age Risk D. FDA

B. High Risk Population

A food handler prepping a salad stops to scratch an itch on her arm and then returns to making the salad. This action can make food unsafe by A. Cross-Contamination B. Poor Personal Hygiene C. Time-Temperature Abuse D. Poor Cleaning and Sanitizing

B. Poor Personal Hygiene

Pesticides should be disposed of by A. The manager B. The PCO C. Pouring them out and recycling the containers D. Throwing them in an outdoor garbage container

B. The PCO

A person arrives at a restaurant claiming to be a health inspector. What should the manager ask for? A. An inspection warrant B. The inspectors identification C. A hearing to determine if the inspection is necessary D. A one-day postponement to prepare for the inspection

B. The inspectors identification

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 principal? A. Monitoring B. Verification C. Hazard Analysis D. Corrective Actions

B. Verification

At what minimum temperature should hot TCS food be held? A. 115oF B. 125oF C. 135oF D. 145oF

C. 135oF

At what maximum internal temperature should cold TCS food be held? A. 0oF B. 32oF C. 41oF D. 60oF

C. 41oF

After which activity must a food handler wash their hands? A. Putting gloves on B. Serving guest C. Clearing tables D. Applying hand antiseptic

C. Clearing tables

All new staff should receive training on A. HACCP B. Crisis Management C. General Food Safety D. Active Managerial Control

C. General Food Safety

A safe way to cool a stockpot of meat sauce is to put it into a A. Cooler B. Freezer C. Sink of ice water D. Cold holding unit

C. Sink of ice water

Which agency enforces food safety in a restaurant? A. Centers for Disease Control and Prevention B. Food and Drug Administration C. State or Local Regulatory Authority D. U.S. Department of Agriculture

C. State or Local Regulatory Authority

Leftover chili that is cooled on the counter becomes unsafe because of 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 information should a master cleaning schedule contain? A. What should be cleaned, and when B. What should be cleaned, when, and by whom C. What should be cleaned, when, by whom, and how D. What should be cleaned, when, by whom, how and why

C. What should be cleaned, when, by whom, and how

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

Cross-contamination

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

New staff must be trained in the critical areas of personal hygiene, cleaning and sanitizing, controlling time and temperature, and A. Crisis Management B. Equipment Handeling C. HACCP Plan Creation D. Preventing Cross-Contamination

D. Preventing Cross-Contamination

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

How far above the floor should food be stored? A. at least 1 inch B. at least 2 inches C. at least 4 inches D. at least 6 inches

D. at least 6 inches

FAT TOM is an acronym that stands for

food, acidity, time, temperature, oxygen, moisture

T or F: A food handlers hands can transfer pathogens from one food to another.

T

T or F: Parasites are commonly associated with seafood.

T

T or F: Salmonella Typhi is commonly linked with ground beef.

T