Servesafe Study Questions

11 September 2022
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determining where hazzards can occur during the flow of food, identifying potential hazzards, and grouping food by how it is processed in an operation are all elemets of
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conducting a hazzard analysis
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Linens used to line bread baskets should be replace a. when dirty b. every 6 hours c. at least daily d. for each new customer
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for each new customer
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parasites are associated with which food? a. baked goods b. seafood c. poultry d. produce
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seafood
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in an operation, pesticides should be stored in a. clearly labled containers away from food items b. the dry-storage area next to single-service untensials c. new, unlabeled storage containers and not in original containers
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clearly labled containers away from food items
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raw ground prok is being stored in a cooler with raw fish, raw steak, raw crab cakes, and raw poultry. the raw ground pork should be placed above the a. fish b. steak c. poultry d. crab cakes
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poultry
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a nursing home food manager best protects the elderly reseidents' health by serving a. fresh squeezed orange juice b. farm fresh eggs c. medium rear hamburgers d. pasturized apple cider
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pasturized apple cider
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Norovirus is linked most often to which kind of food? a. raw poultry b. ready to eat foods c. dry beans d. uncooked rice
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Ready to eat food
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the regulatory authority must be notified when a food handler has been diagnosed with an illness caused by a. the hepatitis C virus b. the H1N1 virus c. histamine d. norovirus
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The hepatitis C virus
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which item can be served to high risk populations? a. salads toped withe raw seed sprouts b. burgers that are fully cooked in a microwave c. Sushi rolls containg raw fish d. Prepackeged juices that are unpasturized
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Burgers that are fully cooked in a microwave
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a food handler is prepping a raw carrot garnish for a cheeseburger platter. Bare-hand contact is allowed when the food handler is preforming what activity with the carrots? a. washing b. peeling c. slicing d. platting
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washing
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A cook checks the temp of soup being held for service, and it is 130 degrees F. The cook reheats the soup to 165 F. This is an example of a. taking corrective action b. preforming a hazzard analysis c. establishing a critical limit d. verifying saftey standards
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taking corrective action
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to ensure that the sanitizing solution for a food prep surface will work correctly, a food handler should a. use a test kit to check its concentration b. rinse it form the surface and then apply it a second time c. test the surface to confirm that no more pathogens are present d. heat it to the temperature reccomended by the manufacture
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use a test kit to check its concentration
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Using hard water when preparing a sanitizing solution will cause the sanitizer to be a. dangerous b. more effective c. less effective d. useless
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Less effective
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which physical contaminant could be associated with salmon? a. cloudy eyes b. parasites c. ammonia oder d. fish bone
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Fish bone
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which information must a HACCP pla for sus vide soup contain? a. the names of the cooks and the manager b. the materials, igredients, ad equipment used c. nutritional value for all ingredients d. approval reccords for all suppliers
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the materials, igredients, ad equipment used
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what is the maximum number of days that sliced roast beef can remain refrigerated at 41 F or below before it must be discarded? a. 2 b. 3 c. 5 d. 7
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7
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how can chemical contamination be prevented? a. use chemicals when the operation is closed b. follow the manufacture directions c. purchase chemicals from one supplier d. store chemicals amoung packeged food in the dry-storage area
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Use chemicals when the operation is closed
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Hives, itchy rash, nausea, wheezing, and bodily sweeling are symptoms of a a. food allergy b. food intollerance c. food sensitivity d. foodborne illness
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Food allergy
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when thawing meat it must be kept cold in order to a. minimize the growth of bacteria b. preserve the taste of meat c. maintain the color of the meat d. prevent the growth of fungi
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minimize the growth of bacteria
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which is an example of "sanitizing"? a. pouring chlorine bleach over a washed cutting board b. spraying a solution of quat on slicer parts after washing c. using a new, dry cloths to wipe condensation inside a holding cabinet d. soaking pans from the serving line in warm water
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spraying a solution of quat on slicer parts after washing
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- which is effective in preventing the transmission of foodborne viruses and bacteria? a. requiring food handlers to report illnesses at the end of a shift b. lebeling the date-marking food in storage c. correct handwashing procedures d. thorough handwashing before bare-hand contact
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correct handwashing procedures
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Chili is reheated in the microwave to 155 F. Halfway through cooking, the chili is stirred. It is then allowed to stand for several minutes after cooking. What was incorrect about this process? a. cooking it in the microwave b. reheating to 155 F c. letting it stand after cooking d. stirring it halfway through
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reheating to 155 F
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- which plumbing device helps prevent a backflow? a. vacum bracker b. cross-connection c. grease trap d. siphon
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vacum braker
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Shell eggs for immediate service must reach what internal temperature for 15 seconds? a. 135 b. 145 c. 155 d. 165
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145
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- which method will prevent backflow into the drinkable water supply? a. air gap b. stop value c. gated pipes d. grease trap
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air gap
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what is the first step in cooling a 10-pound roast quickly and correctly? a. leaving it at room temperature b. cutting it into smaller pieces c. placing it under a fan d. putting it in the cooler immediately
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cutting it into smaller pieces
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Time as public health control may be used on ready to eat cold food, held at a temperature of less than 70 F, for up to how many hours? a. 3 b. 6 c. 9 d. 12
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6
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- what is the best way to prevent the spread of viruses? a. controlling flies in the operation b. purchasing food from approved suppliers c. keeping aprons clean d. proper handwashing
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Proper hand washing
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- when cooking raw foods in a microwave, food must be a. kept, uncovered during the cooking proces B. Stirred midway through the cooking process c. cooked for 3 minutes d. cooked in a disposable container
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Stirred midway through the cooking process
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Chili is reheated in the microwave to 155 F. Halfway through cooking, the chili is stirred. It is then allowed to stand for several minutes after cooking. What was incorrect about this process? a. cooking it in the microwave b. reheating it to 155 F c. letting it stand after cooking d. stirring it halfway through
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Reheating it to 155 F
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- which plumbing device helps prevent backflow? a. vacum braker b. cross-connection c. grease trap d. siphon
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Vacum Breaker
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which method will prevent backflow into the drinkable water supply? a. air gap b. stop value c. gaited pipes d. grease trap
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air gap
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what is the first step in cooling a 10 pound roast quickly and correctly? a. leaving it at room temperature b. cutting it into smaller pieces c. placing it under a fan d. putting it in the cooler immediately
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cutting it into smaller pieces
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A food handler replaces the sanitizing solution in the prep area. The food handler should store the new sanitizer on A. The prep table next to a food handler prepping lettuce B. The floor next to the prep table C. A shelf above the prep table D. An empty shelf below the prep table
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an empty shelf below the prep table
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Time as public health control may be used on ready to eat cold food, held at a temperature of less than 70 degrees F., for up to how many hours? A. 3 B. 6 C. 9 D. 12
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6
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What is the best way to prevent the spread of viruses? A. Controlling flies in the operation B. Purchasing food from approved reputable suppliers C. Keeping aprons clean D. Proper hand washing
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Proper hand washing
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sanitized pots and pans should be stored inverted because it A. Discourages storage of in-us untensials B. Is more convenient for cooks C. Prevents possible contamination D. Prevents the containers from being used as ashtrays
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prevents possible contamination
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Which hazard Is associated with wild mushrooms? A. Viruses B. Parasites C. Toxins D. Bacteria
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Toxins
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Which storage practice reduces the risk of cross-contamination? a. Fish stored above cheese B. Ground beef stored above steak C. Poultry stored above raw oysters D. Carrots stored above ground beef
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Carrots stored above raw ground beef
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Which food item can be revived at a temperature of 45 degrees F. or lower? A. Fresh fish B. Fresh poultry C. Shell eggs D. Frozen cod fillets
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Shell eggs
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Serving utensils are used when serving food in order to A. Prevent chemical contamination B. Dispense food more easily to the customer C. Keep the food handler's bare hands off the food D. Prevent splashing of more liquid food
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Keep the food handler's bare hands off the food
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An example of a physical contamination is A. Bacteria B. Dirt C. Mushrooms D. Pesticides
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Dirt
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One way a manager can verify that the HACCP system is working is to A. Monitor critical limits B. Develop flow diagram C. Train food handlers on how to cool food D. Enter time and temperature cooking requirements
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Monitor critical limits
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The manger assigns a cook to monitor a record temperature on the steam table in order to A. Keep the food from drying out B. Prevent cross-contamination C. Avoid time temperature abuse D. Ensure food quality
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Avoid time temperature abuse
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The growth of Foodborne bacteria is least effected by A. Time B. Moister C. Temperature D. Texture
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Texture
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Correctly freezing the fish will help prevent A. Chemical poisoning B. Viral infection C. Bacteria D. Parasites
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Parasites
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How should open, bagged, dry food such as flour, rice and sugar be stored? A. In labeled, approved food containers with tight fitting lids B. In an uncovered container until all of the contents have been used C. On a wire rack under exposed water pipes D. On the floor, 16 inches away from the wall
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In labeled, approved food containers with tight fitting lids
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A food handler's roommate has been diagnosed with an illness caused by Shigella Spp. What must the manager do? A. Let the food handler work until he or she begins to show symptoms of the illness B. Tell the food handler to stay home and then contact the local regulatory authority C. Allow the food handler to work at the cash register until the roommate is no longer sick D. Exclude the food handler, tell the food handler to go to a doctor, and contact the FDA
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Exclude the food handler, tell the food handler to go to a doctor, and contact the FDA
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When briefing the food handlers responsibilities for serving at an off-site catered event, they should be made aware of the ingredients in each item served so that they will be able to A. Answer questions posed by patrons with food allergies B. Correctly place items on the buffet line C. Serve the appropriate sauce D. Correctly package leftovers
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Answer questions posed by patrons with food allergies
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A food handler with long hair should A. Wear a hair clip B. Put it in a ponytail C. Cover it with a restraint D. Secure it with hairspray
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cover it with a restriant
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To make cleaning easier, the area where the floors and walls meet should be A. Coved B. Flushed C. Porous D. Shielded
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Coved
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Shucked oysters must be A. Immediately cooled to 45 degrees F B. Washed before storing C. Purchased from an approved supplier D. Shown to customers before serving
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Purchased from an approved supplier
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What is a step in practicing personal hygiene? A. Use antiseptic lotions in place of washing hands B. Using a bandage on hand cut under disposable gloves C. Wearing clean, sturdy, closed-toed, rubber-soled shoes D. Wearing disposable gloves while cleaning the kitchen
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Using a bandage on hand cut under disposable gloves
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Operation should purchase from approved suppliers in order to A. Get the best prices B. Help prevent illness C. Order the highest quality product D. Revive deliveries on time
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Help prevent illness
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Which food item on a self-service line must be kept at a minimum internal temperature of 135 F? A. Baked chicken breast B. Coleslaw C. Fresh sliced watermelon D. Cherry tomatoes
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Baked chicken breast
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How can an operation assist customers with food allergies? A. Cook food to its correct internal temperature B. Designate a manager to answer all allergy-related questions from customers C. Suggest that the customer contact the regulatory authority D. Describe the food item and how it is prepared but don't revel it special ingredients
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Designate a manager to answer all allergy-related questions from customers
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Seafood gumbo was prepped on Thursday, properly cooled and stored, reheated in Friday night for dinner. At this point how many times has the gumbo passed through the temperature danger zone? A. 1 B. 2 C. 3 D. 4
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3
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Training (reviving) staff should be trained to store cold food first in order to avoid A. Cross-contamination B. Poor cleaning and sanitizing C. Time-temperature abuse D. Poor personal hygiene
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Time-temperature abuse
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Which food is safe to eat if it is cooked to a minimum internal temperature of 145 F for at least 15 seconds A. Baked fish B. Roast poultry C. Ground beef D. Pork sausage
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Baked fish
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After cooking food in a microwave to a minimum internal temperature of 165 F for 15 seconds, which step should come next? A. Allow food to stand covered for 2 minutes after cooking to obtain an even an even temperature B. Remove food from microwave and allow it to stand uncovered for 3 minutes to obtain an even temperature C. Serve food immediately after removal from the microwave to maintain its temperature D. Place food in a serving container immediately after removal from the microwave to maintain its temperature
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Allow food to stand covered for 2 minutes after cooking to obtain an even an even temperature
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Which is an important safe food handling practice? A. Holding food at 41 F or higher B. Mixing raw food and ready-to-eat food thoroughly C. Cleaning non-food contact surfaces at the end of each day D. Cooking food to minimum internal temperatures
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Cooking food to minimum internal temperatures