Serve Safe Study Guide

25 July 2022
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TCS foods are foods that...
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require time and temperature control for safety
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the only piece of jewelry a food handler may wear while prepping food is a...
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plain band ring
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Fruits and vegetables that are cooked for hot holding must reach a temperature of...
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135ºF (57ºC)
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under which condition may food prepared in a private home be served in an operation...
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it may not be served in an operation
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one way to ensure that correct cooking temperatures are reached is to...
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use appropriate thermometers
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who is responsible for reporting employee health issues to the appropriate authorities...
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manager
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which is the highest air temperature at which shell eggs can be received...
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45ºF (7ºC)
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which item is a TCS food...
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cut watermelon
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which condition must be reported to the regulatory authority...
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jaundice
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operations serving raw oysters should have a...
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variance approved by the local regulatory authority
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an example of a physical contaminant is...
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a stone in a bag of dried beans
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a label of foods prepared and packaged onsite for retail sales must list which information...
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a list of all ingredients used in descending order by weight
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what method of pest control can a manager or staff member perform...
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routinely inspecting incoming shipments of food or supplies for insects
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what must a food handler do with an uneaten basket of dinner rolls that was returned to the kitchen...
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throw the rolls away
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the best way to thaw frozen chicken breasts is to place them...
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in a walk in cooler
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which is the best way to thaw frozen shrimp...
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under refrigeration at 41ºF (5ºC) or below
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a food handler working in an operation that does NOT serve a highly susceptible population is diagnosed with an illness caused by enterohemorrhagic and shiga-toxin producing E. coli and is still experiencing symptoms. In this case the food handler should be...
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restricted from working with or around food
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which food must be stored at a temperature of 41ºF (5ºC) or lower...
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ham and cheese sandwich
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where should wiping cloths be kept between uses...
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in sanitizing solution
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who is responsible for notifying the regulatory authority when a food handler is diagnosed with a reportable illness...
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manager
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what must be done with a shipment of shucked shellfish that has been delivered at 50ºF (10ºC)...
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reject it and set it to the side
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which practice reduces the risk of contamination in a food-prep area...
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drinking beverages from a covered container with a straw
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fully cooked ground beef should be stored...
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above all raw meat
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could ready-to-eat TCS food prepped in-house must be date marked if it will be held for longer than how many hours...
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24
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a food handler who has diarrhea may return to work after being symptom free for how many hours...
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24
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a common food allergen is found in...
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mushrooms
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which risk is caused by a back flow...
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contamination of the drinkable water supply
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which delivery must be rejected...
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unpasteurized grade A milk
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a common allergen found in yogurt is...
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milk
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which action could lead to cross-contamination...
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touching more than one TCS food without washing hands
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leftover chili being reheated for hot holding must reach which minimum internal temperature for 15 seconds...
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165ºF (74ºC)
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as part of an operations food defense program, management should...
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restrict access by unauthorized personnel
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when is a food considered adulterated...
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when it is held under unsanitary conditions
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shatter-resistant heat lamp bulbs are an excellent way to prevent which type of contamination...
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physical
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cooked TCS food is reheated in a microwave then held in a steam table. to be considered safe, the food must be reheated to at least...
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165ºF (74ºC)
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which food must be received and stored at 41ºF (5ºC) or lower...
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sliced melon
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what should a cook do to prepare food that is safe for a customer with a food allergy...
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wear gloves when prepping food that contains allergens
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what should a manager do when a state adopts the most current model FDA Food Code...
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update the standard operating procedures and provide training
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to honestly present food means to...
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provide food to customers in a way that does not mislead or misinform them
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game animals received for sale in an operation should be...
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commercially raised for food
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a food handler must be reported to the regulatory authority if if diagnosed with an illness caused by...
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shigella spp
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when should hands be washed during food prep to avoid cross-contamination...
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before putting on gloves
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taking the temperature of a hamburger patty at the end of the cooking process is an example of which HACCP principle...
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monitoring established procedures
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when using a single tank dishwasher, the utensil surface temperature must reach at least...
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180ºF (82ºC)
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live clams must be rejected if the...
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carton does not have a shellfish identification tag on the outside
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traces of pesticide are found on raw poultry breasts. which type of contamination is this...
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chemical
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the manager must notify the regulatory authority when food handlers have...
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yellowing of the skin and eyes
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the purpose of a food defense program is to...
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avoid the deliberate contamination of food
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when must food contact surfaces be cleaned and sanitized...
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after use or before coming into contact with food
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once received, fresh poultry should be...
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stored in an internal temperature 41ºF (5ºC) or lower
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the best location for a thermometer in a cold storage unit is the...
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warmest part of the unit
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correct hand washing must take a total of at least how many seconds...
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20
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stationary kitchen equipment with legs should be mounted at least how far off of the floor...
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6 in (15.24 cm)
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an operation must have a HACCP plan in place to serve which menu item...
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clover sprouts grown onsite
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after a new piece of food-prep equipment is installed, the manager should...
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review the mastery cleaning and maintenance schedule and make changes if necessary
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what is the minimum internal cooking temperature for ground veal...
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155ºF (68ºC)
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food borne pathogens grow best in foods with a water activity within which range...
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4.6 - 7.5
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when should a meat slicer be cleaned and sanitized...
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every 4 hours when in continual use
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beef noodle soup made with leftover beef must be cooked to which minimum internal temperature for 15 seconds...
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165ºF (74ºC)
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a food-borne illness outbreak occurs when how many people or more become ill after eating the same food...
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2
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in order to prevent cross-contamination in storage, where should food handlers store raw pork sausage patties...
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next to raw ground chicken patties
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when should hand antiseptics be used...
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after handwashing
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nonporous and resilient floor materials are recommended because they
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resist liquid absorption and are easily cleaned
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when would a manager have to submit a HACCP plan to the regulatory authority...
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before producing food using reduced oxygen packaging (ROP)
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caterers are delivering cold TCS food to an outdoor event. upon delivering, the temperature of the food is found to be 41ºF (5ºC). the food may remain without temperature control for 6 hours as long as its temperature does not exceed...
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70ºF (21ºC)
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which minimum internal cooking temperature must prime rib reach for 15 seconds...
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145ºF (63ºC)
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a food handler is prepping a raw carrot garnish for a cheeseburger platter. barehand contact is allowed when the food handler is performing what activity with the carrots...
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washing
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what risk may result from having a cross-connection
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the drinkable water supply may become contaminated
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which HACCP principle identifies places in the flow of food where hazards can be prevented, eliminated, or reduced to acceptable levels...
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establish monitoring procedures
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what is a step in practicing correct personal hygiene...
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wearing clean, sturdy, close-toed, rubber-soled shoes
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later in the shift, a food handler complains about a sore throat and fever. what should the manager do with the food the the employee prepared earlier in the day...
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throw it out
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at which minimum temperature should hot food be held in a self-service area...
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135ºF (57ºC)
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food-contact surfaces that retain their existing qualities under normal-use conditions are considered...
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non absorbent
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the only completely reliable back flow- or backsiphonage prevention method is a(n)...
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vacuum breaker
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purchasing food from an approved supplier better ensures that...
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all food is in compliance with applicable local, state, federal regulatory requirements
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in between uses, buckets of chemical sanitizing solution containing wet wiping cloths must be stored...
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off of the floor
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a food handler stores sanitizer next to bread and labels the bottle "sanitizer." what did the food handler do wrong...
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stored the sanitizer next to food
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which food is classified as a TCS food...
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sliced tomato
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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...
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the mop is stored in a bucket
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one way to prevent cross-contamination is to...
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prepare raw and ready-to-eat food separately
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cooking poultry to a minimum internal temperature of 165ºF (74ºC) for 15 seconds is an example of which HACCP principle...
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establishing critical limits
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what is the primary source of hepatitis A...
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human feces
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when cooking raw foods in a microwave, food must be...
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stirred midway through the cooking process
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the label for granola with nuts, packaged at a restaurant for retail sale, should include...
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major allergen information
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which is an example of a critical control point...
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cooking hamburgers to 155ºF (68ºC) for 15 seconds
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stuffed fish must be cooked to a minimum internal temperature of...
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145ºF (63ºC)
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an operation is closed for three days due to an electrical outage. what must occur in order to reopen...
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the regulator authority must give approval
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a daycare center receives a delivery of prepared macaroni and cheese at 130ºF (54ºC). without knowing how long the food has been at this temperature, this delivery should be...
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rejected
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during a 12 hour power outage, the temperature of the freezer reached 55ºF (13ºC), and all the products have thawed. the correct action for the manager to take is to...
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discard the TCS food with a temperature higher than 41ºF (5ºC) and refrigerate the remaining thawed food
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documents on fish intended to be eaten raw should be kept to ensure that...
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correct harvesting methods were used