ServSafe Review
A thermometer used to measure the temperature of food must be accurate to what temperature?
*A. +_ 2*F or +_1*C* *(Correct Answer)* B. +_4*F or +_3*C C. +_6*F or +_5*C D. +_8*F or +_7*C
When cooling TCS food, the temperature must go from 135*F to 70*F (57*C to 21*C) in
*A. 2 hours* *(Correct Answer)* B. 4 hours C. 6 hours D. 8 hours
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 minutes* *(Correct Answer)* B. 70 minutes C. 80 minutes D. 90 minutes
What is the only completely reliable method for preventing backflow?
*A. Air gap* *(Correct Answer)* B. Ball valve C. Cross-connection D. Vacuum breaker
One way for managers to show that they know how to keep food safe is to
*A. Become certified in food safety* *(Correct Answer)* B. Take cooking temperatures C. Monitor employee behaviors D. Conduct self-inspections
What item must customers take each time they return to a self-service area for more food?
*A. Clean plate* *(Correct Answer)* B. Extra napkins C. Hand sanitizer D. New serving spoon
After which activity must food handlers wash their hands?
*A. Clearing tables* *(Correct Answer)* B. Putting on gloves C. Serving customers D. Applying hand antiseptic
What is the most important way to prevent a foodborne illness from bacteria?
*A. Control time and temperature* *(Correct Answer)* B. Prevent cross-contamination C. Practice good personal hygiene D. Practice good cleaning and sanitizing
A food handler drops the end of a hose into a mop bucket and turns the water to fill it. What has to food handler done wrong?
*A. Created a cross-connection* *(Correct Answer)* B. Created an air-gap separation C. Prevented backflow D. Prevented atmospheric vacuuming
What is the problem with storing raw ground turkey above raw ground pork?
*A. Cross-contamination* *(Correct Answer)* B. Poor personal hygiene C. Time-temperature abuse D. Cross-contact with allergens
If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?
*A. Every 4 hours* *(Correct Answer)* B. Every 5 hours C. Every 6 hours D. Every 7 hours
Which feature is most important for a chemical storage area?
*A. Good lighting* *(Correct Answer)* B. Single-use towels C. Nonskid floor mats D. Emergency shower system
A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and
*A. Soap* *(Correct Answer)* B. A timer C. A clock D. Gloves
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* *(Correct Answer)* 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
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* *(Correct Answer)* 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
What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?
*A. Test the solution with a sanitizer kit* *(Correct Answer)* B. Use very hot water when making the solution C. Try out the solution on a food-contact surface D. Mix the solution with equal parts of water
An operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem?
*A. The ventilation system is not working correctly* *(Correct Answer)* B. The cleaning chemicals are not being used correctly C. The staff are not cleaning the walls correctly D. The grill is not being operated at a high-enough temperature
Why are preschool-age children at a higher risk for foodborne illness?
*A. They have not build up strong immune systems* *(Correct Answer)* B. They are more likely to spend time in a hospital C. They are more likely to suffer allergic reactions D. Their appetites have increased since birth
What should food handlers do to prevent food allergens from being transferred to food?
*A. Use clean and sanitized utensils when prepping the order* *(Correct Answer)* B. Cook food to the appropriate minimum internal temperature C. Store cold food at 41*F (5*C) or lower D. Label chemical containers correctly
A pan of lasagna at 164*F (74*C) was packed in a heated cabinet for off-site delivery. What is the minimum information that should be on the pan label?
*A. Use-by date and time and reheating and service instructions* *(Correct Answer)* B. Use-by date and reheating and service instructions C. Use-by time and reheating and service instructions D. Use-by date and time and reheating instructions
Which practice can help prevent cross-contamination?
*A. Using color-coded cutting boards* *(Correct Answer)* B. Rinsing cutting boards between use C. Purchasing food requiring preparation D. Prepping raw and ready-to-eat food at the same time
How should flatware and utensils that have been cleaned and sanitized be stored?
*A. With handles facing up* *(Correct Answer)* B. Below cleaning supplies C. Four inches (10 centimeters) from the floor D. In drawers that have been washed and rinsed
At what maximum internal temperature should cold TCS food be held?
A. 0*F (-17*C) B. 32*F (0*C) *C. 41*F (5*C)* *(Correct Answer)* D. 60*F (16*C)
How long can food stay in the temperature danger zone before it must be thrown out?
A. 1 hour B. 2 hours C. 3 hours *D. 4 hours* *(Correct Answer)*
At what maximum internal temperature should hot TCS food be held?
A. 115*F (46*C) B. 125*F (52*C) *C. 135*F (57*C)* *(Correct Answer)* D. 145*F (63*C)
What is the required minimum internal cooking temperature for ground turkey?
A. 135*F (57*C) for 15 seconds B. 145 *F (63*C) for 15 seconds C. 155*F (68*C) for 15 seconds *D. 165*F (74*C) for 15 seconds* *(Correct Answer)*
To what temperature must soup that contains cooked beef be reheated for hot holding?
A. 135*F (57*C) for 15 seconds B. 145*F (63*C) for 15 seconds C. 155*F (68*C) for 15 seconds *D. 165*F (74*C) for 15 seconds* *(Correct Answer)*
An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served, or thrown out?
A. 2 *B. 4* *(Correct Answer)* C. 6 D. 8
An operation has a small salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar?
A. 2 B. 4 C. 6 *D. 8* *(Correct Answer)*
When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least
A. 2 inches (5 centimeters) *B. 4 inches (10 centimeters)* *(Correct Answer)* C. 6 inches (15 centimeters) D. 8 inches (20 centimeters)
What is the correct temperature for receiving cold TCS food?
A. 32*F (O*C) or lower *B. 41*F (5*C) or lower* *(Correct Answer)* C. 45*F (7*C) or lower D. 50*F (10*C) or lower
What is the maximum water temperature allowed when thawing food under running water?
A. 41*F (5*C) B. 60*F (16*C) *C. 70*F (21*C)* *(Correct Answer)* D. 135*F (57*C)
When washing hands, what is the minimum time you should scrub with soap?
A. 5 seconds *B. 10 seconds* *(Correct Answer)* C. 20 seconds D. 40 seconds
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* *(Correct Answer)* C. A food handler who gets a lot of aches and pains D. A food handler who eats a lot of rare meat
What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
A. Absorbent and durable B. Hard and durable C. Porous and durable *D. Smooth and durable* *(Correct Answer)*
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 dates 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 cooking temperatures, with ready-to-eat foods on the top shelf and poultry on the bottom* *(Correct Answer)* D. According to minimum acceptable storage temperatures, with foods that can tolerate the warmest temperature on the top shelf and foods needing the coldest temperature and foods needing the coldest temperature on the bottom
A food handler will be wearing single-use gloves to assemble boxed lunches. When must the food handler's hands be washed?
A. After 4 hours B. After the first hour C. After putting on gloves *D. Before putting on gloves* *(Correct Answer)*
Which probe should be used to check the temperature of a chicken breast?
A. Air probe B. Immersion probe *C. Penetration probe* *(Correct Answer)* D. Surface probe
How many inches (centimeters) from the floor should food be stored?
A. At least 1 inch (3 cm) B. At least 2 inches (5 cm) C. At least 4 inches (10 cm) *D. At least 6 inches (15 cm)* *(Correct Answer)*
How often must you check the temperature of food that is being held with temperature control?
A. At least every 2 hours *B. At least every 4 hours* *(Correct Answer)* C. At least every 6 hours D. At least every 8 hours
At what temperature do most foodborne pathogens grow most quickly?
A. Between 0*F and 41*F (-17*C and 5*C) B. Between 45*F and 65*F (7*C and 18*C) *C. Between 70*F and 125*F (21*C and 52*C)* *(Correct Answer)* D. Between 130*F and 165*F (54*C and 74*C)
A broken water main has caused the water in operation to appear brown. What should the manager do?
A. Boil the water for 1 minute before use *B. Contact the local regulatory authority before use* *(Correct Answer)* C. Use the water for everything except dishwashing D. Use the water for everything except handwashing
Which part of the plate should a food handler avoid touching when serving customers?
A. Bottom B. Edge C. Side *D. Top* *(Correct Answer)*
Which is a TCS food?
A. Bread B. Flour *C. Sprouts* *(Correct Answer)* D. Strawberries
What organization creates national standards for foodservice equipment?
A. CDC B. EPA C. FDA *D. NSF* *(Correct Answer)*
A food handler left a pan of roasted turkey breasts to cool at room temperature overnight. In addition to throwing away the turkey, what is an appropriate corrective action?
A. Complete an incident report B. Order additional turkey breasts C. Deduct the cost from the food handler's pay *D. Make sure the food handler understands safe cooling practices* *(Correct Answer)*
What is the most important way to prevent a foodborne illness from viruses?
A. Control time and temperature B. Prevent cross-contamination *C. Practice good personal hygiene* *(Correct Answer)* D. Practice good cleaning and sanitizing
Which may be handled with bare hands?
A. Cooked pasta for salad *B. Chopped potatoes for soup* *(Correct Answer)* C. Canned tuna for sandwiches D. Pickled watermelon for garnish
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* *(Correct Answer)* D. Cold-holding unit
What causes large ice crystals to form on frozen food and it's packaging?
A. Cross-contact B. Cross-contamination *C. Time-temperature abuse* *(Correct Answer)* D. Incorrect cleaning and sanitizing
A food handler left a hotel pan of pasta salad on the prep table while preparing several lunch orders. What is the problem with this situation?
A. Cross-contamination B. Poor personal hygiene *C. Time-temperature abuse* *(Correct Answer)* D. Poor cleaning and sanitizing
Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness?
A. Cross-contamination B. Poor personal hygiene *C. Time-temperature abuse* *(Correct Answer)* D. Poor cleaning and sanitizing
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* *(Correct Answer)* D. Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness
What is one possible function of a government agency that is responsible for food safety?
A. Ensuring a product's appeal *B. Approving a construction project* *(Correct Answer)* C. Monitoring an operation's revenue D. Protecting a product's brand name
What is 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* *(Correct Answer)*
What should happen to food right after it is thawed in a microwave oven?
A. Freeze it solid B. Cool it to 41*F (5*C) *C. Cook it in conventional cooking equipment* *(Correct Answer)* D. Hold it in equipment that maintains the correct temperature
A pest-control program is an example of a(n)
A. HACCP program B. Workplace safety program *C. Food safety program* *(Correct Answer)* D. Active managerial control program
A manager's responsibility to actively control risk factors for foodborne illnesses is called
A. Hazard analysis critical control point (HACCP) B. Quality control and assurance C. Food safety management *D. Active managerial control* *(Correct Answer)*
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* *(Correct Answer)* D. Re-evaluation
A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control?
A. Identifying risks B. Corrective action *C. Management oversight* *(Correct Answer)* D. Re-evaluation
Three components of active managerial control include
A. Identifying risks, creating specifications, and training *B. Identifying risks, corrective action, and training* *(Correct Answer)* C. Identifying risks, creating purchase orders, and training D. Identifying risks, record keeping and training
What device can be used to monitor both time and temperature abuse during the shipment or storage of food?
A. Infrared thermometer *B. Time-temperature indicator* *(Correct Answer)* C. Thermistor with an air probe D. Bimetallic steamed thermometer
What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine?
A. Infrared thermometer B. Time-temperature indicator *C. Maximum registering thermometer* *(Correct Answer)* D. Thermocouple with immersion probe
What is the most important factor in choosing a food supplier?
A. It is recommended by the others in the industry B. It has a HACCP program or other food safety system C. It has documented manufacturing and packing practices *D. It has been inspected and complies with local, state and federal laws* *(Correct Answer)*
Milk can be received at 45*F (7*C) under what condition?
A. It is thrown out after 2 days *B. It is cooled to 41*F (5*C) or lower in 4 hours* *(Correct Answer)* C. It is immediately cooled to 41*F (5*C) or lower D. It is served or used in the operation within 2 hours
A food handler has finished trimming raw chicken on a cutting board and needs it 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* *(Correct Answer)* D. It must be rinsed in hot water and air-dried
When must you discard tuna salad that was prepped on July 19?
A. July 21 B. July 23 *C. July 25* *(Correct Answer)* D. July 27
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. To the dimple in the thermometer stem* *(Correct Answer)* D. Past the dimple of the thermometer stem
The purpose of a food safety management system is
A. Keep all areas of the facility and clean and pest free B. Identify, tag, and repair faulty equipment within the facility *C. Prevent foodborne illness by controlling risks and hazards* *(Correct Answer)* D. Use the correct methods for purchasing and receiving food
Which practice can help prevent time-temperature abuse?
A. Keeping records of employee schedules B. Cleaning and sanitizing equipment and work surfaces C. Make sure food handlers spend at least 30 seconds washing their hands *D. Limiting the amount of food that can be removed from a cooler for prepping* *(Correct Answer)*
What is the best method of checking the temperature of vacuum-packed meat?
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* *(Correct Answer)* C. Open a package and insert the thermometer stem or probe into the product D. Insert the thermometer stem or probe through the package into the product
Whole potatoes were coated with olive oil and salt, baked in-house, and stored in a cooler for several days. What must be included on the label for the baked potatoes?
A. List of all ingredients B. List of common allergens C. Date that the food was received *D. Date that the food should be discarded* *(Correct Answer)*
A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
A. Parasites B. Allergic reaction *C. Biological toxins* *(Correct Answer)* D. Chemical contamination
A cook preps beef tenderloin on a cutting board and then immediately cuts pies for dessert on the same cutting board. This is an example of which risk factor?
A. Purchasing food from unsafe sources B. Holding food at incorrect temperature *C. Using contaminated equipment* *(Correct Answer)* D. Practicing poor personal hygiene
What is the best way to eliminate pests that have entered the operation?
A. Raise the heat in the operation after-hours B. Lower the heat in the operation after 6 hours *C. Work with a licensed pest control operation* *(Correct Answer)* D. Apply over the counter pesticides around the oreation
What step should be taken if a manager suspects a foodborne-illness outbreak?
A. Reheat the suspected product to the safe temperature B. Provide as little information as possible to the regulatory authority C. Deny that the operation has anything to do with the foodborne illness outbreak *D. Set aside the suspected product and label it with "do not use" and "do not discard"* *(Correct Answer)*
The 5 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 hygiene, and
A. Reheating leftover food B. Serving ready-to-eat food C. Using single-use, disposable gloves *D. Purchasing food from unsafe sources* *(Correct Answer)*
What is the correct way to clean and sanitize a prep table?
A. Remove food from the surface, sanitize, rinse, wash and air dry *B. Remove food from the surface, wash, rinse, sanitize and air dry* *(Correct Answer)* C. Remove food from the surface, wash, sanitize, air dry and rinse D. Remove food from the surface, air dry, wash, rinse, and sanitize
George is getting ready to wash dishes in a three-compartment sink. What should be his first task?
A. Remove leftover food from the dishes B. Fill the first sink with detergent and water *C. Clean and sanitize the sinks and drain boards* *(Correct Answer)* D. Make sure there is a working clock with a second hand
Parasites are commonly linked with what type of food?
A. Rice B. Poultry *C. Seafood* *(Correct Answer)* D. Canned food
When a utensil is stored in water between uses, what are the requirements?
A. Running water at any temperature, or a container of water at 70*F (21*C) or lower *B. Running water at any temperature, or a a container of water at 135*F (57*C) or higher* *(Correct Answer)* C. Running water at 70*F (21*C) or lower, or a container of water at 70*F (21*C) or lower D. Running water at 135*F (57*C) or higher, or a container of water at 135*F (57*C) or lower
What is the acceptable contact time when sanitizing food-contact surfaces?
A. Soak the item in very hot water for 7 seconds B. Soak the item in an iodine solution for 7 seconds *C. Soak the item in a chlorine solution for 7 seconds* *(Correct Answer)* D. Soak the item in an ammonia solution for 7 seconds
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 group 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* *(Correct Answer)*
An operation received a violation in the outside area of the facility. The manager reviewed the area and saw that the dumpster was placed on a freshly graveled drive. The lids were closed, and the drain plug was in place to prevent the dumpster from draining. What was the problem?
A. The dumpster lids should have been open to allow it air out B. The drain plug should have been removed to allow the dumpster to drain correctly *C. The surface underneath should have been paved with concrete or asphalt* *(Correct Answer)* D. The dumpster should have been freshly painted so that food debris would not stick to the surfaces
Which thermometer is to measuring surface temperatures?
A. Thermistor B. Thermocouple *C. Infrared thermometer* *(Correct Answer)* D. Bimetallic stemmed thermometer
A food handler prepares meals for a child day-care center. What symptoms require this food handler to stay home from work?
A. Thirst with itching B. Soreness with fatigue *C. Sore throat with fever* *(Correct Answer)* D. Headache with soreness
How does most contamination of food happen?
A. Through contaminated water B. When contaminants are airborne *C. When people cause the contamination* *(Correct Answer)* D. Through the use of contaminated animal products
Why must prep tables be cleaned and sanitized between uses?
A. To make space to work safely *B. To prevent cross-contamination* *(Correct Answer)* C. To reduce toxic-metal poisoning D. To avoid time-temperature abuse
Which is a ready-to-eat food?
A. Uncooked rice B. Raw deboned chicken *C. Sea salt* *(Correct Answer)* D. Unwashed green beans
What is an important measure for preventing foodborne illness?
A. Using new equipment B. Measuring pathogens *C. Preventing cross-contamination* *(Correct Answer)* D. Serving locally grown, organic food
Which food item should not be served to high-risk population?
A. Vegetable stir-fry B. Grilled salmon C. Roasted chicken *D. Raw oysters* *(Correct Answer)*
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* *(Correct Answer)*
A food handler has diarrhea and has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do?
A. Wear gloves while handling food B. Work in a non-food handling position *C. Stay home until approved to return to work* *(Correct Answer)* D. Wash hands frequently while handling food
When is it acceptable to eat in an operation?
A. When prepping food B. When washing dishes *C. When sitting in a break area* *(Correct Answer)* D. When handling utensils
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 EPA B. How to fill out an incident report C. Where to find a Safety Data Sheets in the operation *D. Whom to contact about suspicious activity* *(Correct Answer)*
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* *(Correct Answer)* D. When the CDC receives information on two or more people with the same illness
