servsafe exam :)

Your restaurant makes a TCS (time-temperature control) dish on site. Assuming it is properly labeled and stored, when must it be discarded?

7 days Explanation: TCS food made on site, when properly labeled and stored at a temperature of 41 degrees Fahrenheit or less, can be stored for a maximum of 7 days.

At what range within the Temperature Danger Zone (TDZ) do pathogens grow even more rapidly if foods spend too much time in or around the range?

70°F to 125°F Explanation: Time-temperature abuse is responsible for most foodborne illnesses, and foods left in or around 70°F to 125°F for too long are at the greatest risk of pathogen growth.

How long must shell stock tags be kept on file?

90 days after the container has been emptied or the last shellfish was served from the container

What should your facility do to slow the spread of norovirus?

Clean up vomit immediately Explanation: Viruses like norovirus and hepatitis A cannot be prevented by minimal internal temperatures, so good personal hygiene, including reporting symptoms, illnesses, and cleaning up vomit, is imperative.

If a food-contact surface has been soiled, what three actions must be performed before it can be used again?

Cleaned, rinsed, sanitized

A backup of raw sewage has occurred in the kitchen. What should happen next?

Close the affected area and clean it

What is the first thing you should do when notified by a customer of a foodborne illness?

Collect their contact information, food eaten, and symptoms Explanation: It's important to get as much information from the customer reporting the illness as possible including contact information, what food they ate, and the symptoms they're experiencing. Hint: Be sure to consider describing words like first, next, before, and after in questions. They indicate that there is one particular correct answer, even if the other answer choices may be related to the question.

What is the first step in developing a HACCP plan? (Hazard Analysis Critical Control Point)

Conduct a hazard analysis

What is the key to limiting bacterial growth?

Controlling time and temperature

What is the first basic rule of an IPM program?

Deny pests access to the facility

What is the second basic rule of an integrated pest management program?

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

A customer having an allergic reaction may show which symptom?

Difficulty breathing

You have been out on vacation for a few days from your job as a food service manager. Upon returning, you find a food in the walk-in refrigerator and are unsure of its safety. What should you do?

Discard it. Explanation: When unsure of a food's safety, the rule is "When in doubt, throw it out," regardless of others' opinions, the storage methods, or the condition of the packaging.

If a food-contact surface is in constant use, how often must it be cleaned and sanitized?

Every 4 hours

FIFO stands for ____.

First In First Out Explanation: This is the required procedure for food use. Use the food that is acquired first before using later deliveries of the same food.

Peanuts and soy products are dangerous for people with what condition?

Food allergies

What action should a manager take when a food handler reports being diagnosed with shigellosis?

Send the food handler home, and then call the local regulatory authority.

What do time-temperature indicators do?

Show if food has been time-temperature abused during shipment

What is the correct procedure for washing hands?

Wet hands and arms with water at least 100˚F (38˚C). Apply soap. Vigorously scrub hands and arms for 10 to 15 seconds. Rinse hands and arms. Dry hands and arms.

When should employees receive food safety training?

When hired, and then periodically after that

A food handler who spends an entire shift deboning chicken should change gloves

every 4 hours during continual use, and more often as needed.

Robert is using a cutting board for the same task during his entire shift How often should his board be washed & sanitized?

every four hours Explanation: You should clean & sanitize equipment, utensils, & surfaces after 4 hours of constant use.

Which of the following is not something an employee (working with non-at-risk customers) would be restricted for?

experiencing diarrhea from an infection Explanation: Employees with an uncovered wound, a persistent cough or sneeze, or a sore throat with fever would only be restricted (when working with customers who are not categorized as at-risk), while employees experiencing diarrhea, vomiting, or jaundice from an infection would be excluded The purpose of this question is to make sure a manager knows the difference between restricted and excluded. The word restricted is not a Servsafe term used for "keeping someone from work." The term for that is excluded. Restricted means restricting food handlers "from working with exposed food, utensils, and equipment." (page 3.18 in the ServSafe Manager book.) It is important for managers to know the difference.

HACCP is associated with ____.

food protection HACCP stands for Hazard Analysis Critical Control Point and helps to identify possible hazards in protecting food safety.

Labels on containers of ready-to-eat TCS food that was prepped on-site must include the

date that the food should be sold

Chicken must be cooked to an internal temperature of ____ to be considered safe for consumption.

165ºF Explanation: All poultry must reach and maintain an internal temperature of 165 degrees Fahrenheit. Previous guidelines have indicated this temperature should be maintained for at least 15 seconds to be considered safe for consumption. However, revision of FDA materials indicates that as of October 2018, the recommendation is for only less than one second (instantaneously).

What is the minimum internal cooking temperature for TCS food cooked in a microwave?

165˚F

Hot water used for sanitizing in a 3-compartment sink must be at least ____.

171°F Explanation: When using a 3-compartment sink, the water used for sanitizing must be at least 171°F to be effective, and items must be submerged for at least 30 seconds. Temperature requirements are different for automatic dishwashing machines

In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse?

180ºF

Food should be cooled from 135˚F (57˚C) to 70˚F (21˚C) within _______ hours, and then from 70˚F (21˚C) to 41˚F (5˚C) within ___ hours

2 4

For an illness to be considered a "foodborne outbreak," how many people must be affected after eating the same food?

2 Explanation: Only 2 people must become ill after eating the same food for the illness to be considered a "foodborne outbreak."

You should label all ready-to-eat TCS (Time/Temperature Control for Safety) food that is prepped in-house and held longer than

24 hours

At what internal temperature should raw meat, poultry, and seafood be stored?

41˚F (5˚C) or lower

What is the only certain way to prevent backflow?

Air gap

Several people became ill with Bacillus cereus gastroenteritis after eating time-temperature abused rice. This result is an example of what?

Food borne illness

Where should pesticides be stored?

In a secure storage area away from food

What is the purpose of Material Safety Data Sheets?

Inform employees of safe use and hazards associated with chemicals used in the operation

Which of these is incorrect regarding thermometers and food safety?

Infrared thermometers are the most accurate choice for both surface and internal temperatures. Explanation: Infrared thermometers should be used for taking surface temperatures only and are not an appropriate or accurate choice for taking an internal temperature.

What is the right way to measure the temperature of fresh meat, poultry or seafood when it is delivered?

Insert the thermometer stem or probe into the thickest part of the product

What is the calibration nut on a bimetallic stemmed thermometer used for?

Keep it accurate

When transporting food off-site, how should information such as use-by date and time be communicated to the off-site staff?

Labels on food

How can managers play a key role in promoting good personal hygiene?

Modeling proper behavior at all times

Why should food containing moisture NOT be stored in galvanized containers?

Moisture in the food can leach zinc into the food

Where is the only place a food borne virus can reproduce?

Person's intestines

Who should apply pesticides in an operation?

Pest control operator

Which of these is false regarding food service pest control measures?

Purchasing your own pesticides is appropriate if they are bought from a reputable dealer Explanation: Licensed PCOs (Pest Control Operators) should be in charge of purchasing & applying pesticides in every food-service establishment true - Pests can become resistant to pest control measures - Pesticides and their uses are regulated by federal, state, & local laws - Pest control measures may vary from region to region & from pest to pest

What is the intended use for a hand antiseptic?

Reduce pathogens on skin

Which agency enforces food safety in a foodservice operation?

State or local regulatory authority

What is an infrared (laser) thermometer used to measure?

Surface temperature

What is the FDA Food Code?

The federal government's recommendations for foodservice sanitation regulations

Which of these would not be a reason to reject a shipment of canned food?

The shipping carton is torn Explanation: Any cans with seam dents, evidence of leakage, or swelling should be rejected as these can be signs of food spoilage, or the potential for it. Unless the carton tear involves the cans, this should not matter in terms of food quality.

What happens when the water temperature in a high-temperature dishwashing machine is too high?

The water vaporizes before items can be sanitized

What can cause histamine to form in tuna?

Time-temperature abuse

The power goes out in your restaurant. As a manager, what is the first action you should take?

Write down the time Explanation: If there is a power outage at your restaurant, you should first make note of the time so you know when the event occurred & can plan accordingly If you have a generator, getting that operational would be an appropriate next step Checking & recording the temperature of food is appropriate, but does not need to be done immediately after the outage occurs TCS foods do not need to be thrown away until they have been in the temperature danger zone for more than 4 hours

All of these are signs that a food may be unsafe except ____.

a carton that was delivered after business hours Explanation: Provided your establishment has an agreement for receipt of deliveries after hours, deliveries do not have to be rejected. The agreement must state the details of deliveries that will be accepted, such as the exact place of delivery and procedure for leaving the materials delivered. Ice at the bottom of a frozen food may indicate that it has been thawed and refrozen. You should not accept any food that appears to have been opened and re-closed or that is in a rusted can.

While everyone is at risk for foodborne illnesses given the right circumstances, a few populations are more susceptible. Who of these is least likely to contract a foodborne illness?

a clinically obese 30 year old Explanation: Young children, the elderly, and those with weakened immune systems are more susceptible to contracting a foodborne illness. While not being a desired trait in terms of optimal health, obesity does not make one more susceptible to a foodborne illness. Hint: Be alert for words like not, except, false, incorrect, least (likely), and other negative word forms in questions. These words change the purpose of your search for the correct answer.

Which of these is not a necessary item at a hand washing station?

a mirror to check uniforms Explanation: All hand washing stations must have, at minimum, hot and cold running water, a sign that directs staff members to wash their hands, a trash receptacle, soap, and a method for drying hands whether it be single use paper towels or a warm air or high velocity room temperature air hand dryer. Mirrors are not necessary at handwashing stations.

What is one factor that affects the growth of microorganisms in food?

acidity

Cross-contact refers to the passing of ____ to food or food contact surfaces.

allergens Explanation: Cross-contact refers exclusively to the passing of an allergen to food or food contact surfaces. A food allergen is the protein in an ingredient that some people are sensitive to & food allergens could put an allergic guest at serious risk of allergic reaction or in severe cases, even death Cross-contact is not be confused with cross-contamination which exclusively refers to the passing of pathogens from one person or surface to another. Cross-contact and cross-contamination are not to be used interchangeably Allergen cross-contact is only dangerous to someone who is allergic, whereas pathogens passed via cross-contamination are potentially dangerous to everyone

Which of the following best represents a TCS food?

baked potatoes on the counter TCS foods need time and temperature control for safety and baked potatoes are dangerously close to the temperature danger zone if not kept hot enough once baked. This question and the answer choices given were intended to recall Table 1.3: TCS Food, on page 1.8 of the 2017 FDA Food Code updated 7th Edition Servsafe Manager book that introduces TCS foods as "Food Most Likely to Become Unsafe" while also testing critical understanding of pathogen growth, FAT TOM, and the TDZ. This question requires critical understanding of not only which foods are considered TCS, but also the concept of pathogen growth, & what conditions & situations promote pathogen growth

People who are "carriers" are able to carry pathogens in their systems and infect others, yet they never

become ill themselves

What type of thermometer would be best to check the internal cooking temperature of a pork roast?

bimetallic stemmed Explanation: Bimetallic stemmed thermometers are the best for monitoring food & internal cooking temperatures due to the dimple sensor in the stem Infrared gauges surface temperatures maximum registering thermometers are found in equipment like dish machines surface probes are used to check the temperature of surface cooking equipment like griddles

Paul needs to check the temperature of reduced oxygen packaged (ROP) items. How should he do it?

by placing a thermometer probe between two packages Explanation: The temperature of reduced-oxygen packages (ROP) and modified atmosphere packages (MAP), like vacuum-sealed items, should be checked by placing a thermometer probe between two packages; these packages should never be punctured.

When stored in the refrigerator, which food should be kept on the bottom shelf?

chicken Explanation: When in cooler storage, whole and ground poultry should be kept on the lowest or bottom shelf to prevent cross-contamination by raw juices potentially leaking or dripping onto ready-to-eat foods.

The effectiveness of chemical sanitizers is NOT affected by its

color

A hose connected to a running faucet that is left submerged in a bucket is an example of a(n)

cross-connection

Using one set of cutting boards for raw TCS (Time/Temperature Control for Safety) food & another set of cutting boards for ready-to-eat food reduces the risk of

cross-contamination

When inspecting incoming shipments of food, the Fahrenheit temperatures of the food should be

frozen: 0° or less; cold 41° or less; hot: 135° or more Explanation These are the temperatures at which incoming food is safe to accept. Note that even though "freezing" is known to be 32 degrees F, ServSafe guidelines say the food must be "frozen solid" and that may require a much colder temperature, to avoid food that has just begun to freeze. Therefore, you should follow the FDA and other health organization guidelines requiring a 0-degree temperature when receiving food.

When taking the orders of customers with food allergies, a server should

fully describe each menu item to customers who ask, including any "secret" ingredients

A training need is a

gap between what an employee knows and what an employee needs to know.

When contacting your local regulatory authority after a reported foodborne illness, you should ____.

give them your temperature logs Explanation: Local regulatory authorities investigate foodborne illness cases and should be contacted. You should give them any documentation you have on the reported illness, including temperature logs

Meg is serving a guest an allergen special order. What is the final thing she should do?

hand deliver the dish to the customer Explanation: Once Meg & the other staff have ensured no cross-contact with the allergen special order has occurred, the final thing Meg should do is hand deliver the dish to the customer

On-the-job training works best for

individuals or small groups

You've been informed of a food recall. You should identify the item, remove it from inventory, label it , &?

inform staff Explanation: Once the recalled item has been identified, remove it from inventory and label it "Do Not Use" and "Do Not Discard." You should inform staff of the recall & not to move the item.

When receiving a delivery of food for an operation, it is important to

inspect all food immediately before storing it

What type of container should be used to transport TCS (Time/Temperature Control for Safety) food from the place of preparation to the place of service?

insulated

A food handler must be excluded from the operation for which symptom?

jaundice

To protect against deliberate contamination, the FDA recommends you

limit access to storage areas Explanation: Food is at risk at certain times and places in your facility and a food defense program should be established, similar to the FDA-created A.L.E.R.T. program (Assure, Look, Employees, Reports, Threat) to ensure your food comes from safe sources, to monitor the security of your food by limiting access to prep and storage areas, by knowing who is in your operation, by food defense reports being accessible, and by having a plan of action if a threat is identified.

You receive a shipment of cold foods and notice the storage temperature is 45° F. This would be a problem for all of these foods except

live shellfish 45° F is an acceptable temperature at which to receive live shellfish, such as oysters, mussels, clams, and scallops, but other temperature-controlled food such as poultry, cut melon, and sprouts should be received at 41° F or lower. However, while it is acceptable to receive live shellfish at a temperature of 45°F, it should be cooled to 41°F or lower within four hours.

The FDA is responsible for inspecting all foods except for which of the following?

meat, poultry, & eggs Explanation: The FDA is responsible for inspecting formula, bottled water, & canned goods United States Department of Agriculture (USDA) is responsible for inspecting meat, poultry, & eggs

Bacteria is most likely to thrive in which type of environment?

moist Explanation: Bacteria thrive in moist environments between 41-135 degrees Fahrenheit. Some do thrive in oxygen-rich environments, but some do not.

Raw or undercooked dishes made for high-risk populations must use eggs that have been

pasteurized

A guest finds an adhesive bandage in his food. What type of contamination would this be considered?

physical Explanation: Physical contaminants are foreign objects, such as plastics or metal pieces, fingernails, or bandages.

Which would not be a good practice when cooling food?

placing hot food in refrigerator for quick cooling Explanation: Placing hot food in the refrigerator can cause a dangerous rise in temperature of the existing food in the refrigerator

To learn a new skill, learners must be given the opportunity to

practice the skill

What is the first step in the flow of food?

purchasing Explanation: The path foods take through your facility, or the flow of food begins with purchasing from trusted & approved suppliers to ensure food safety

Jessica needs to thaw some frozen chicken. Which method would not be appropriate?

put it on the counter Explanation: Food should never be thawed at room temperature. Instead, defrost it in the microwave, put it in the refrigerator, or run it under cool water.

A customer orders a muffin with their coffee. Which of the following is not an acceptable way to handle the muffin?

quickly with bare hands only near the muffin paper Explanation: Muffins are considered ready-to-eat (RTE) and should be handled with gloves, a deli sheet, or tongs because pathogens can be passed by food handler contact.

One of the responsibilities of Public Health Services (PHS) is to

review and approve food safety plans Explanation: PHS review and approve food safety plans as well as other duties. The USDA keeps poultry, meat, and eggs safe, and it's the foodservice manager's job to train staff and create a personal hygiene program.

What is the second sink in a three-compartment sink used for?

rinsing Explanation: A three-compartment sink is typically used for manual dishwashing in commercial settings and follows a specific sequence to ensure dishes are properly cleaned & sanitized The process in a three-compartment sink is: 1) Washing - The first sink is filled with soapy water, where dishes are scrubbed to remove food particles & grease 2) Rinsing - The second sink is filled with clean water. Dishes are rinsed here to remove soap & any remaining debris 3) Sanitizing - The third sink contains a sanitizing solution, which ensures that any remaining bacteria or pathogens are killed After these steps, dishes should be set out to air dry rather than being towel-dried, as towels can reintroduce bacteria

What would be an inappropriate item to feature on a children's menu?

salmon sushi Explanation: The FDA recommends that children's menus do not offer items that contain raw or undercooked meat, seafood, or eggs. Sushi typically contains raw seafood, so it would not be a good choice for a children's menu item

Which of these would be an unsafe practice concerning ice usage?

scooping ice out of the ice machine using a clean drinking glass Explanation: Ice must be extracted from a machine using an approved scoop, only. Drinking water must be used to make ice. Using ice to cool food or serving it to a customer for any use is permitted.

An example of TCS (Time/Temperature Control for Safety) food is

sliced cantaloupe

What is a form some bacteria take to keep from dying when they do not have enough food?

spore

Most regulations for foodservice operations are written at what level?

state

Food stored in a dry-storage area should NOT be

touching the walls

Which of the following is not a potential source of chemical contamination?

toxins in fish Explanation: Toxins, such as histamine, occur when foods are time-temperature abused. This is biological contamination True - not rinsing cleaners away - incorrectly applied pesticides - a reaction between pewter & acidic foods

Cooling food should move from 135°F or higher to 70°F in ____ hour(s)

two Explanation: According to the Food & Drug Administration's (FDA) 2017 Food Code recommendations, for safety, food that is being cooled should pass through the temperature range of 135°F to 70°F within 2 hours After this, it should further cool down from 70°F to 41°F or lower within the next 4 hours This means the total cooling time from 135°F to 41°F should be 6 hours or less The rapid cooling in the first 2 hours is especially crucial as it quickly moves the food through the temperature range where bacteria grow most rapidly

The risk of physical contamination can be reduced by

using shields on fluorescent light bulbs where food is stored

Which type of pathogen is hepatitis A?

virus