servsafe manager practice exam
What is the minimum internal cooking temperature for salmon steaks?
145°F for 15 seconds
What is the minimum internal cooking temperature for injected meat?
155 for 17 seconds
Chicken must be cooked to an internal temperature of ____ to be considered safe for consumption.
165 F
Kris is reheating soup to be held on the hot buffet. The soup should be heated to ____ for ____ seconds within ____ hours of its removal from refrigerated storage to ensure food safety.
165°F for 15 seconds within 2 hours
Hot water used for sanitizing must be at least ____
171°F
Cooling food should move from 135°F or higher to 70°F in ____ hour(s).
2
For an illness to be considered a "foodborne outbreak," how many people must be affected after eating the same food?
2
Beth is making chicken salad with leftover chicken that was cooked, held, cooled, labeled, and stored properly for 4 days. She will have to discard this chicken salad in ____ day(s).
3
Hot foods being held without temperature control must be discarded after ____ hour(s).
4
Tabletop equipment that isn't sealed to the counter must be ____ inch(es) off the counter for ease of cleaning.
4
Your daily hot lunch buffet runs from 11:30 a.m. to 2:00 p.m. The temperature of foods being hot held should remain at 135°F to be safe, and the temperature should be checked at least every ____ hour(s).
4
In a cooler (refrigerated storage) with five shelves (numbered top to bottom), on which shelf would you store ground fish?
4th
The cold foods being held without temperature control at a catered event can be held for up to ____ hours.
6
Never parcook for longer than ____.
60 minutes
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
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
Which of the following is true of foodservice chemicals? Chemicals may be combined in larger containers for ease of storage. Chemicals may be stored in the dishroom under the dish machine. Chemicals can cause chemical contamination. Chemicals may be stored on the top shelf of pantry storage.
Chemicals can cause chemical contamination.
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
The inventory rotation system that ensures old items are used first is known as ____.
FIFO
FIFO stands for ____.
First In First Out
Which of the following is not one of the major bacteria that cause foodborne illness? Hepatitis A Nontyphoidal Salmonella Shigella E. coli
Hepatitis A
Which of these is incorrect regarding thermometers and food safety? Immersion probes on a thermocouple thermometer are used to measure the temperature of liquids. Infrared thermometers are the most accurate choice for both surface and internal temperatures. You can re-calibrate a thermometer using either ice point or boiling water methods. To get the most accurate reading, the probe of the thermometer should be inserted into the thickest part of the food.
Infrared thermometers are the most accurate choice for both surface and internal temperatures. Infrared thermometers should be used for taking surface temperatures only and are not an appropriate or accurate choice for taking an internal temperature.
Which of the following is not a guideline for additive use? Never use additives to alter a food's appearance. Never store foods with additives beside TCS foods. Never add sulfites to produce served raw. Never use more than that allowed by law.
Never store foods with additives beside TCS foods.
Which of the following is not a self-service guideline? Only label TCS food items. Keep hot foods at 135°F or higher. Do not allow customers to refill dirty plates. Buffets need sneeze guards.
Only label TCS food items.
Which of these is false regarding food service pest control measures? Pest control measures may vary from region to region and from pest to pest. Pests can become resistant to pest control measures. Purchasing your own pesticides is appropriate if they are bought from a reputable dealer. Pesticides and their uses are regulated by federal, state, and local laws.
Purchasing your own pesticides is appropriate if they are bought from a reputable dealer.
Randy is checking the temperature of today's delivery items when the bimetallic stemmed thermometer drops to the floor. What should Randy do next? Replace that thermometer with an infrared thermometer. Recalibrate the thermometer using the ice-point method. Sanitize the thermometer and keep using it. Recalibrate the thermometer in a package of cold food.
Recalibrate the thermometer using the ice-point method.
Which of these would not be a reason to reject a shipment of canned food? The shipping carton is torn. There is evidence of can leakage on the bottom of the carton. Some cans show dents at the seams. One of the cans appears to be swollen.
The shipping carton is torn.
Shay has been diagnosed with Salmonella Typhi. What should happen? They should be restricted from accepting deliveries. They should be isolated to their own prep table to work. They should be excluded from work. They should be moved from food prep to the dish room.
They should be excluded from work.
Which of the following is not a potential source of chemical contamination? a reaction between pewter and acidic foods toxins in fish not rinsing cleaners away incorrectly applied pesticides
Toxins in fish Toxins, such as histamine, occur when foods are time-temperature abused. This is biological contamination.
Paul just received a shipment of frozen shrimp. Which of the following is not a sign of time-temperature abuse in frozen foods? an odor a box with loose tape a box with water stains on the bottom a package covered with ice crystals
a box with loose tape
All of these are signs that a food may be unsafe except ____. a carton on which the address has been changed frozen food with large ice crystals on the package bottom a package that has been re-taped shut cans with rust on them
a carton on which the address has been changed
Broken glass in the ice machine is considered ____.
a physical contaminant
A customer begins to exhibit signs of an allergic reaction. Which of these foods is the most likely cause of allergic symptoms? an apple a rare hamburger a soy latte cold tomato soup
a soy latte
Which of the following would not require a variance? a live lobster tank a wood burning pizza oven a smoker sprouting seeds
a wood burning pizza oven
What does the A in FAT TOM stand for?
acid
What is the final step in cleaning and sanitizing a food preparation surface?
air dry
Cross-contact refers to the passing of ____ to food or food contact surfaces. dirt pathogens chemicals allergens
allergens
The best way to prevent a backflow of contaminated water (backsiphonage) in your facility's plumbing is ____.
an air gap
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 healthy 3 year old a 22 year old with HIV a healthy 85 year old an overweight 30 year old
an overweight 30 year old
Which of the following cannot be re-served to customers? an unopened packet of crackers unopened mustard container or packets an unopened foil of butter an untouched basket of bread rolls
an untouched basket of bread rolls
Which of the following best represents a TCS food? room temperature olive oil a ribeye cooked and served rare baked potatoes on the counter frozen fish in freezer storage
baked potatoes on the counter
What type of thermometer would be best to check the internal cooking temperature of a pork roast? maximum registering bimetallic stemmed surface probes infrared
bimetallic stemmed
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
When using a dry cloth to wipe spills from the edges of plates, Erin must remember it ____. should be stored in a bucket of sanitizer when not in use cannot be visibly dirty when in use must be stored in a bucket of hot soapy water when not in use cannot remain dry to be effective
cannot be visibly dirty when in use
When stored in the refrigerator, which food should be kept on the bottom shelf? fish chicken eggs cut vegetables
chicken
Which of the following is not a type of approved cleaner used in foodservice operations? chlorine degreaser detergent delimer
chlorine is a chemical sanitizer
What should your facility do to slow the spread of norovirus? Only purchase from approved sources. Clean up vomit immediately. Cook foods to a minimum of 135°F. Discard all unused TCS foods.
clean up vomit immediately
Which of these should be rejected? a package of frozen fish sticks received frozen solid eggs received at 45°F spinach received in a clear package creamy soup received at 130°F
creamy soup received at 130°F
Sofia is labeling foods to be transported for off-site catering. Which of the following is not necessary to include on the label? discard instructions use-by time reheating instructions use-by date
discard instructions
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? Examine the package for rips or tears. Discard it. Assume that the food is good if it is stored correctly. Ask employees who work with that food for their opinion and expertise.
discard it
Emily is cooling two gallons of leftover chili. First, she must ____. divide the chili into shallow plastic containers divide the chili into smaller shallow stainless steel pans divide the chili into two tall stainless steel pots divide the chili into airtight containers
divide the chili into smaller shallow stainless steel pans
Which of these is not a necessary item at a hand washing station? "Staff members must wash hands" sign trash receptacle hot water electric hand dryer
electric hand dryer
Robert is using a cutting board for the same task during his entire shift. How often should his board be washed and sanitized?
every 4 hours
Which of the following is not something an employee (working with non-at-risk customers) would be restricted for? experiencing diarrhea from an infection having a persistent cough having a sore throat with fever having an uncovered wound
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, while employees experiencing diarrhea, vomiting, or jaundice from an infection would be excluded.
HACCP is associated with ____.
food protection
Hazard Analysis Critical Control Point (HACCP) is a(n) ____ that should be specific to your foodservice operation. personal hygiene plan inventory rotation system food safety management system master cleaning schedule
food safety management system
Evie is putting items into refrigerated (cooler) storage. Which of the following is the correct shelf order, top to bottom? fresh lettuce, raw pork chops, raw chicken breasts, fresh ground beef fresh lettuce, raw pork chops, fresh ground beef, raw chicken breasts fresh ground beef, raw pork chops, fresh lettuce, raw chicken breasts fresh lettuce, fresh ground beef, raw pork chops, raw chicken breasts
fresh lettuce, raw pork chops, fresh ground beef, raw chicken breasts
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
When contacting your local regulatory authority after a reported foodborne illness, you should ____. handle the issue without them give them your temperature logs contact the supplier throw away the food responsible
give them your temperature logs
Meg is serving a guest an allergen special order. What is the last thing she should do? identify the ingredients describe the dish specify the special order to the kitchen hand deliver the dish to the customer
hand deliver the dish to the customer
The FDA's public health interventions specifically say ____ should be checked every two hours to protect against time-temperature risks.
hot held foods
Where should your kitchen staff eat, smoke, or chew gum while at work?
in designated areas
You've been informed of a food recall. You should identify the item, remove it from inventory, label it , and ____.
inform staff 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 and not to move the item.
Which of the following is not a part of good pest prevention? fill all ceiling cracks keep supplies 9 inches off the floor clean up spills immediately take the trash out regularly
keep supplies 9 inches off the floor
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 ____. sliced melon sprouts live shellfish poultry
live shellfish
Which of the following does not affect a sanitizer's concentration and its ability to work effectively? water temperature contact time with an item water hardness material of the item
material of the item
The FDA is responsible for inspecting all foods except for which of the following? canned goods meat, poultry, and eggs bottled water infant formula
meat, poultry and eggs
Bacteria is most likely to thrive in which type of environment? oxygen-rich moist arid temperatures over 135 Farenheit
moist
Which of the following is not a situation that would require the use of pasteurized eggs? serving a base of primarily high-risk customers offering an omelet station preparing a mousse making a salad dressing
offering an omelet station
A guest finds an adhesive bandage in his food. What type of contamination would this be considered?
physical
Which would not be a good practice when cooling food? placing hot food in refrigerator for quick cooling cutting large food items into smaller pieces transferring food to smaller, shallow pans for cooling placing containers of cooked food into an "ice bath" in another container for quick cooling
placing hot food in refrigerator for quick cooling
Which of the following foods is not commonly associated with toxins being found in them when they are time-temperature abused? seafood mushrooms poultry plants
poultry
What is the first step in the flow of food?
purchasing
Jessica needs to thaw some frozen chicken. Which method would not be appropriate? put it in the refrigerator run it under cool water microwave it put it on the counter
put it on the counter
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 with tongs with a freshly gloved hand between a fresh, clean deli sheet
quickly with bare hands only near the muffin paper
One of the responsibilities of Public Health Services (PHS) is to ____. keep poultry, meat, and eggs safe review and approve food safety plans train your staff create your personal hygiene program
review and approve food safety plans
What is the second sink in a three-compartment sink used for?
rinse
What would be an inappropriate item to feature on a children's menu? cornmeal-crusted mahi mahi granola with blueberry yogurt spinach and ham stuffed baked potato salmon sushi
salmon sushi
Which of these would be an unsafe practice concerning ice usage? making ice from drinking water serving ice so a customer may cool coffee using ice to cool food scooping ice out of the ice machine using a clean drinking glass
scooping ice out of the ice machine using a clean drinking glass
To protect against deliberate contamination, the FDA recommends you ____ install cameras screen all staff never allow staff to accept deliveries supervise all deliveries
supervise all deliveries
In which of these cases should a case of fresh turkey cutlets be rejected? the flesh is pink and firm the shellstock identification tags are missing the receiving temperature is 51°F the flesh is moist
the receiving temperature is 51°F
Which of the following requires handwashing before and after the task? using cleaning chemicals safely removing the trash touching raw meat, seafood, or poultry cleaning and sanitizing a prep sink
touching raw meat, seafood, or poultry
Angel is in a hurry and running a rack of glasses through the dish machine. He pre-rinses them, loads them into a plate rack, runs them through the machine, and lets them air dry. What did he do wrong? uses the wrong rack to save time never checks the dish operating time air dries them knowing it will take longer uses time to pre-rinse glasses
uses the wrong rack to save time
Which of the following safety practices can prevent cross-contact? purchasing from a safe and reliable source using separate oil to fry potatoes and fish keeping fish frozen until time to cook using only NSF-grade equipment
using separate oil to fry potatoes and fish
Which of the following is not considered a service guideline to prevent cross-contamination? placing a fish knife on the table with the handle up wearing single-use gloves to take orders setting a wine glass down by the stem touching all plates by their outside edge
wearing single-use gloves to take orders
Which of the following is not considered an important part of a restaurant's personal hygiene plan? reporting illness wearing your gloves all day wearing minimal jewelry wearing clean aprons all day
wearing your gloves all day
Which of the following items would not be delivered with a document (when ordered from a reliable supplier)? whole frozen fish farm-raised fish fish to be eaten raw shellfish
whole frozen fish
At the receiving step, what is the correct way to check the temperature of a container of sour cream? by placing an infrared thermometer to the outside of the container with a bimetallic stem probe inserted into an open container by checking the air temperature of the delivery truck with a bimetallic stem probe held between two containers
with a bimetallic stem probe inserted into an open container
The power goes out in your restaurant. As a manager, what is the first action you should take? Check and record all food temperatures of frozen, refrigerated, and hot foods. Throw out all TCS (Time and Temperature Control for Safety) foods. Write down the time. Hook up the generator.
write down the time
