Serv Safe

What is a common symptom of the hepatitis A virus?

2. Food prep equipment and utensils must be designed and constructed to be

3. Clean utensils should be stored handle up in-order to

4. To keep the water supply safe, a back-flow prevention device is required when an

5. What must a food handler do with an uneaten basket of dinner rolls that was returned to the prep table

6. During correct hand-washing, soap must come in contact with hands for a minimum of how many seconds?

7. What is the purpose of an air gap?

8. A backflow-prevention device on a carbonated beverage dispenser is used to prevent: 1. Lines from getting clogged 2. Flavor syrups from mixing together 3. Carbonated water from flowing into copper lines 4. Grease condensation from forming in the lines

9. What is a cross connection?

10. Which frozen food was thawed correctly? 1. Shrimp was left in a bag on the counter to thaw for 2 hours 2. Poultry breast were thawed in a sink filled with lukewarm water 3. Pork chops were thawed in a microwave and then refrigerated until they were ready to use 4. Hamburger patties were thawed by being placed directly onto a charbroil grill

11. Backup of sewage in the prep area or serious pest infestation are hazards that: 1. Require the implementation of a HACCP plan 2. Are grounds for immediate closure of an operation 3. Must be corrected within 90 days of an inspection 4. Are legally requiring to be reported in at least one local newspaper

12. Which food could be transported in a zinc container? 1. Citrus fruit salad 2. Enriched flour 3. Vinaigrette salad dressing 4. Tomato soup

13. Garbage containers for outdoor use must be smooth, durable, and 1. Porous 2. Non-absorbent 3. Light color 4. NSF-certified

14. Live display tanks for molluscan shellfish require a: 1. Variance from the regulatory authority and a HACCP plan 2. Water filtration feature and a self-cleaning tank system 3. Cooling device to keep the water temperature below 41 F (5 C) 4. Liquid waste drain lane equipped with an air gap to defeat back-flow

15. If chemicals are transferred to a secondary container, the secondary containers must be labeled with the chemicals: 1. Expiration date 2. Common name 3. Usage instructions 4. SDS information

16. Cooked vegetables should be 1. Held at room temperature 2. Held at 135 degrees or higher 3. Cooked to 125 degrees or higher if they are to be held for later service 4. Blanched in boiling water before serving

17. Using hard water when preparing a sanitizing solution will cause the sanitizer to be 1. Dangerous 2. More effective 3. Less effective 4. Useless

18. An example of a corrective action is 1. Reusing utensils for each new task 2. Serving food on a buffet that is below 165 degrees 3. Using the same equipment for raw food and ready- to-eat-food 4. Reheating food on a buffet that is below 135 degrees

Hand antiseptics should be applied after: 1. removing gloves 2. wetting arms 3. rinsing soap 4. drying hands

A backup of sewage in the operation's storeroom would be a reason to contact the local regulatory authority because it is considered an: 1. imminent health hazard 2. cross-contamination 3. critical control point 4. OSHA hazard

A food handler is diagnosed with an illness caused by Shigella spp. What must management do: 1. fire the food handler 2. contact the regulatory authority 3. arrange blood test for all food handlers 4. dispose of all food in the operation

What will happen if an operation does not take action when an imminent health hazard occurs? 1. negative publicity from local and state media sources 2. immediate closure by the regulatory authority 3. increased workers' compensation premiums 4. poor performance reviews by the manager

Management must notify the regulatory authority if a food handler test positive for : 1. influenza 2. HIV 3. diabetes 4. norovirus

Complete loss of refrigeration is grounds for: 1. citation and correction of this violation within 48 hours 2. emergency purchasing of household refrigeration units 3. substantial deduction of points from a final inspection score 4. immediate closure of suspension of an operating permit

A food handler must remove what item before working with food 1. medical bracelet 2. plan band ring 3. clean baseball hat 4. dry bandage

Who is responsible for notifying the regulatory authority when a food handler is diagnosed with a reportable illness" 1. inspector 2. CDC 3. employee 4. manager

Individuals who deliberately contaminate food can be accused of: 1. cross-contact 2. food tampering 3. food theft 4. foodborne-illness outbreaks

Which practice reduces the risk of contamination in a food-prep area? 1. using smokeless tobacco products instead of smoking in a prep area 2. drinking beverages from a covered container with a straw 3. wearing a watch while prepping food 4. tasting multiple foods with the same utensil

A food handler's apron has become dirty, what should the food handler do? 1. wash it in the hand-washing sink 2. put it in a laundry bag for cleaning collection 3. wear it again until laundry collection day 4. turn it inside out to expose the clean side

Washing dishes with non-drinkable water is considered to be a: 1. infraction that must be corrected within 30 days 2. imminent health hazard that must be corrected immediately. 3. non-critical violation that requires no action 4. non-compliant FDA regulatory offense that requires a plan review

What should a manager do if a food handler reports suffering from jaundice? 1. Tell the food handler to finish the shift and go to the doctor 2. Allow the food handler to work away from food-prep areas 3. Make sure the food handler wears gloves and hair restraint 4. Exclude the food handler and report the incident to the regulatory authority

Which is a common food-borne-illness risk factor? 1. not having a HACCP plan 2. managerial control 3. failing to cook food correctly 4. lack of on-the-job training

Electrical power outages and sewage backups are classified as: 1. serious but not food-related violations 2. physical security threats 3. low-priority regulatory violations 4. imminent health hazards

What situation is considered an imminent health hazard and must be reported to the regulatory authority? 1. water supply to the operation has been cut off 2. employee returns to work with a doctor's note saying that the employee is free of Shigella spp. 3. The temperature of the cooler where TCS food is stored is reading 48 degrees 4. everything is being washed, rinsed and sanitized in the three compartment sink.

Food handlers should wash their hands after: 1. working with ready-to-eat food and before handling raw food 2. removing gloves and before handling trash 3. engaging in activities that contaminate hands 4. entering the restroom

Are food handlers who arrive to work with a sore throat and fever allowed to work with food? 1. No, they may not handle food 2. No, but they can wash dishes 3. Yes, they can work with and around food 4. Yes, if hands are washed once every hour

A manager must notify the regulatory authority when a food handler reports having which symptoms? 1. yellow skin and eyes 2. infected lesion 3. stomachache with nausea 4. sore throat with fever

Single-service items must be received: 1. in undamaged original packaging 2. on separate delivery trucks from those carrying food 3. separate from food items 4. if minor damage is apparent on the packing

Storing raw food requiring a higher cooking temperature below or away from food requiring a lower cooking temperature helps prevent which type of contamination? 1. physical 2. biological 3. chemical 4. intentional

Roast beef cooked at 350 degrees and transported to a restaurant should be received at a temperature of at least: 1. 113 degrees 2. 122 degrees 3. 131 degrees 4. 135 degrees

To prevent cross-contamination, which food must be stored on the top shelf of a cooler? 1. live-lobsters 2. fresh poultry 3. raspberry pie 4. cookie dough

How many days must an operation retain shellstock tags or labels once the shellfish have been sold or served? 1. 30 2. 60 3. 90 4. 120

A delivery of packaged frozen vegetables should be rejected if the: 1. temperature of the product is 0 degrees 2. vegetables are hard to the touch 3. packages are covered with ice crystals 4. supplier name is missing from the package

How should open, bagged, dry food such as flour, rice and sugar be stored? 1. in labeled, approved food containers with tight-fitting lids. 2. in an uncovered container until all of the contents have been used 3. on a wire rack under exposed water pipes 4. on the floor, 6 inches away from the wall

The correct concentration range for a chlorine sanitizing solution is: 1. 1 - 20 ppm 2. 25 - 100 ppm 3. 50 - 120 ppm 4. 120 - 125 ppm

Labels on repackaged bulk food for resale must include ingredients and sub-ingredients listed in which way? 1. descending order by weight 2. Alphabetical order 3. TCS ingredients listed separately 4. most nutritious ingredients first

To prevent food in a self-service area from becoming contaminated by guest, an operation should: 1. ensure that guest use only one plate 2. require food handlers to monitor the self-service area 3. post allergen information around the self-service area 4. list all of the ingredients in each menu item

When thawing raw beef under running water, thawed portions must NOT rise above: 1. 32 degrees for any period of time 2. 41 degrees for more that 4 hours 3. 45 degrees for more that 4 hours 4. 70 degrees for more than 2 hours

A special process that requires a HACCP plan to be in place before the process is used in an operation is: 1. making sausage 2. butchering meats 3. sous vide 4. packaging bread

A food handler has been diagnosed with the hepatitis A virus but is not showing signs of illness. The manager must: 1. exclude the food handler from the operation 2. exclude the food handler from the operation and notify the regulatory authority 3. restrict the food handler in the operation 4. restrict the food handler in the operation and notify the regulatory authority

Raw TCS food must be stored at a temperature no higher than: 1. 41 degrees 2. 44 degrees 3. 46 degrees 4. 135 degrees

Food items that have been recalled should be: 1. secured in the back of the walk-in cooler 2. left in inventory and labeled "return to supplier" 3. isolated and labeled "return to supplier" 4. put outside in the loading dock area

To avoid contaminating a bagel ordered by a customer, the food handler should: 1. use tongs to pick up the bagel 2. grab the bagel with bare hands 3. use a cloth towel to pick up bagel 4. pick up the bagel quickly, holding the edges

A food handler must wear single-use gloves when: 1. slicing fresh tomatoes that will be used for a garnish on a hamburger 2. quartering fresh tomatoes that will be sauteed in a stir fry 3. scrubbing and washing fresh clams that will be steamed for clam chowder 4. trimming and seasoning beef that will be slow roasted for a sandwich

Seafood must be cooked to a minimum internal temperature of: 1. 135 degrees 2. 145 degrees 3. 155 degrees 4. 165 degrees

Hot-held TCS food that is being cooled must reach 70 degrees within how many hours? 1. 1 2. 2 3. 4 4. 6

Which of these practices requires a HACCP plan? 1. including allergens in the menu items 2 prepping rare hamburgers 3. serving raw oysters 4. making beef jerky

An operation wants to hold a pan of hot food using time as a public health control. What must the label on the pan of food indicate: 1. The four hour time limit when the food must be discarded 2. the four hour time limit and the maximum internal temperature that the product cannot exceed 3. the six hour time limit when the food must be discarded 4. the six hour time limit and the maximum internal temperature that the product cannot exceed

What is the best way to prevent a foodborne illness caused by shellfish toxins? 1. cooling food that contains shellfish ingredients correctly 2. practicing good personal hygiene 3. controlling flies inside and outside of the operation 4. purchasing shellfish from approved, reputable suppliers

Operations serving raw oysters should have a: 1. HACCP plan in place 2. license for the sale of raw shellfish 3. consumer advisory on the menu 4. variance approved by the local regulatory authority

What is the correct first step when preparing a whole tomato? 1. cutting 2. washing 3. peeling 4. cooking

Who is responsible for training staff to know how to properly accommodate a guest with a food allergy? 1. the manager 2. the health department 3. the host 4. the cook

Leftover chili being reheated for hot holding must reach which minimum internal temperature of 15 sections? 1. 135 degrees 2. 145 degrees 3. 155 degrees 4. 165 degrees

What is one common foodborne illness risk factor? 1. changing sanitize cloths every 4 hours 2. washing hands before eating 3. improper holding temperature 4. sending home an employee with a fever

A variance from the local health authority is required when: 1. cooking steak to less than 145 degrees 2. using unpasteurized eggs for baked goods 3. displaying live molluscan shellfish in a tank 4. reheating food on a steam table to 165

Ground beef cooked in a microwave oven must reach an internal temperature of: 1. 135 degrees 2. 145 degrees 3. 155 degrees 4. 165 degrees

A container used to transport hot or cold TCS food must have an: 1. dark-colored exterior 2. vented interior 3. inside liner 4. attached label

Which is an example of "sanitizing" 1. pouring chlorine bleach over a cleaned and washed cutting board 2. spraying a solution of quat on slicer parts after washing 3. using a new, dry cloth to wipe condensation inside a holding cabinet 4. soaking pans from the serving line in warm water

Hot TCS food received at which temperature can be accepted? 1. 130 degrees 2. 132 degrees 3. 134 degrees 4. 137 degrees

Which food located at a self-service area must be protected by a sneeze guard? 1. chopped lettuce 2. unpeeled bananas 3. whole oranges 4. pre-wrapped muffins

What might happen when solutions used to clean a frozen yogurt machine are not completely drained? 1. damaged equipment 2. mold accumulation 3. chemical contamination 4. acid corrosion

In order to reduce the risk of an illness caused by enterohemorrhagic and shiga toxin-producing E. coli, sausage should be cooked to what minimum internal temperature? 1. 135 degrees 2. 145 degrees 3. 155 degrees 4. 165 degrees

Cross-contamination at self-service areas can be prevented by posting signs requiring customers to: 1. pay a fee for sharing meats 2. sample products before serving them 3. use a new plate for each trip 4. use the same plate for each trip

Which type of sanitizer is bleach: 1. chlorine 2. detergent 3. Iodine 4. Quats

The last job of the shift is putting away cleaning tools and supplies. The tools are cleaned, the broom is hung on a hook, and the mop is stored in a bucket in the supply closet. Which is performed incorrectly? 1. the broom is hung on a hook 2. the mop is stored in a bucket 3. the tools are cleaned but not sanitized 4. all tasks are preformed correctly

Where should cleaning supplies be stored? 1. in a location away from food prep areas 2. in the dry storage areas 3. on the bottom shelf of the walk-in cooler 4. on top of dishwasher

What must a food handler use to determine the concentration of sanitizing solution? 1. a test kit 2. a digital thermometer 3. a safety data sheet 4. a dishwasher log

What are the regulatory requirements for a dumpster? 1. durable, cleanable, and resistant to insects and rodents 2. easy for staff of all heights and strengths to access 3. affordable and made of sustainable, nontoxic materials 4. resistant to tampering with ventilation holes for airing of gasses

What is the only reliable way to ensure that meat, poultry and eggs have been cooked to a safe internal temperature? 1. noting a change in texture 2. noting a change in color 3. using a food thermometer 4. using a timer

Tableware and utensils that are NOT single use must be kept at least how many inches off of the floor? 1. 6 2. 9 3. 12 4. 18

Hand-washing stations must contain which item? 1. instant hand sanitizer 2. hand-washing signage 3. antibacterial lotion 4. a cleaned and sanitized nail brush

Sinks must be used for the correct intended purpose to prevent: 1. cross-contact 2. cross-contamination 3. equipment damage 4. high water usage

Floor coving is used to: 1. eliminate the risk of slips and falls 2. reduce sharp corners on hard-to-clean floors 3. increase the resiliency of hard-surface flooring 4. improve noise reduction capabilities

Food preparation equipment shall be certified or classified for sanitation by: 1. the state regulatory authority 2. the Food and Drug Administration 3. an ANSI accredited certification program 4. a certified USDA environmental specialist

Cold-held fresh beef must be received at a temperature no higher than: 1. 41 degrees 2. 45 degrees 3. 50 degrees 4. 55 degrees

Live display tanks for molluscan shellfish required: 1. variance from the regulatory authority and a HACCP plan 2. water filtration feature and a self-cleaning tank system 3. cooling device to keep the water temperature below 41 degrees 4. liquid waste drain line equipped with an air gap to defeat back-flow

What is a common symptom of hepatitis A virus? 1. coughing 2. sneezing 3. headache 4. jaundice

Clean utensils should be stored handle-up in order to: 1. minimize mold growth 2. prevent contamination 3. be easily accessible 4. limit breakage

To honestly prevent food means to: 1. tell customers where food is purchased and how it is prepared 2. prepare all food in plain view of customers while giving samples of the food 3. place nutrition information on menu signs and all other establishment signage 4. provide food to customers in a way that does not mislead or misinform them

Chemicals that can only be used by licensed pest control operators are considered: 1. single-use liquids 2. household-strength insecticides 3. non-toxic insect sprays 4. restricted -use pesticides