ServSafe Food Handler

Which of these would not be considered part of good hygiene in food handling? * Using soap to lather your arms and hands * Drying your hands with a paper towel after washing them * Using hand-sanitizer when you can't wash your hands * Using a paper towel to open the bathroom door after washing your hands

The most dangerous temperature zone for storing prepared food is ____. * above 50 degrees F * 32 degrees F to 100 degrees F * above freezing * 41 degrees F to 135 degrees F

Olivia notices a small box of frozen chicken breasts on the counter that have been left out of the freezer and have began to thaw. Which action should she take? * cook them to a temperature over 135 * stick them back in the freezer * tell the manager * leave them as someone may have left them out to thaw

A customer orders his steak "rare." What would be an appropriate cooked temperature? * 160 degrees F * 135 degrees F * 180 degrees F * 125 degrees F

Which of these is not true of hand washing? * Using either a hand dryer or paper towel to dry hands is acceptable. * Hand scrubbing should take place for at least 10-15 seconds. * Antibacterial soap must be used to wash hands. * Hot water should be used to wash hands.

Mike cut his finger at work 2 days ago and now it is oozing and infected. He should ____. * place a band-aid, antibacterial ointment, and finger cot over his affected finger * place a band-aid, finger cot, and glove over his affected finger/hand * go the urgent care center immediately * tell a manager about the finger and not work in direct contact with food

Which parts must every food label contain? * name of the food and expiration (use by) date * ingredients and expiration (use by) date * name of food and potential allergies * potential allergies and expiration (use by) date

Although all food is in danger of becoming spoiled, which is not considered a "high-risk" food for bacterial contamination? * melon * uncooked chicken * bread * eggs

Which of these is not a time that a food handler should change gloves? * every four hours * before starting a new task * after handling ready-to-eat foods * if they are dirty or torn

Which list represents proper sanitation for a surface? * clean the surface, rinse the surface, sanitize the surface, allow the surface to air-dry * clean the surface, sanitize the surface, rinse the surface, allow the surface to air-dry * sanitize the surface, clean the surface, rinse the surface, dry the surface with a towel * clean the surface, rinse the surface, sanitize the surface, dry the surface with a towel

A soup bowl is washed but not rinsed properly, and there is still some soap on the bowl's surface when soup is served to the next guest. Which type of food contamination would this be considered? * physical * sanitation * chemical * biological

At a minimum, how long should the entire hand-washing process take? * 15 seconds * 60 seconds * 20 seconds * 45 seconds

Which of these items is appropriate to wear when preparing food? * fingernail polish on trimmed and filed nails * a plain wedding band on the finger * a medical alert bracelet on the wrist * artificial nails

Kendall is thirsty and wants to keep her beverage nearby. How and where can she store it? * Under no circumstances are personal drinks allowed in a food preparation area. * As long as the drink is properly covered and labeled, it may be kept in any location that is convenient. * The drink must be in a covered container with a straw and stored in a non-food prep area. * The drink must be labeled and stored in a designated space in the food prep area.

At minimum, how often should a thermometer be checked for accuracy? * once per shift * after each use * once per day * once per week

Which of these is not considered to be a "toxic metal" when used in food preparation? * stainless steel * copper * tin * brass

Cutting boards used for food preparation should be made of _____. * any wood, as long as it can be washed * wood or rubber * soft wood * hard wood or heavy duty plastic

Which of these could cause cross-contamination when preparing food? * using the same cutting board for different parts of chicken * using the same cutting board for two different varieties of gluten-free bread * using the same cutting board for dicing tomatoes and peppers * using the same cutting board for preparing raw chicken and lettuce

What is the major source of bacteria in food? * humans * transportation of food * food storage * food packaging

Which of these is not considered a PHF (Potentially Hazardous Food)? * chicken * eggs * bread * cheese

You can kill most bacteria in food by ____. * freezing * refrigerating * none of the these * drying

The least likely of these foods to transport bacteria would be ____. * a cold bologna sandwich * an open-faced hot turkey sandwich with gravy * a glass of water * a glass of milk

You went to a friend's picnic and contracted salmonella from some food you ate there. You must ____. * refrain from eating the type of food that was contaminated * tell the manager at your restaurant job before returning to work * stay out of work at your restaurant job for four days * report it to health officials

Which of these would be considered a violation of food service safety practices? * storing an ice cream scoop in a dipper well with running water * pouring multiple cartons of milk into a large container for ease of service * providing customers with individual servings of butter * refrigerating reconstituted dry milk

The use of pasteurized eggs is required when preparing which of these dishes? * Caesar salad and Hollandaise sauce * scrambled or fried eggs * boiled eggs, as in a chef's salad * omelets

A food-service inspector arrives unannounced at your facility while your manager is away and you are in charge. Which of these would not be an appropriate response? * Walk with the inspector as they inspect the facility. * Refuse them entry until your manager returns. * Take notes as they point out problems. * Ask for the inspector's identification and credentials before allowing them entry.

Your facility wants to sell house-made, prepackaged items such as smoked salmon and cured meats. What must you first obtain? * a variance * an OSHA (Occupational Safety and Health Administration) exception ammendment * FDA (Food and Drug Administration) approval * ServSafe Food Safety certification

You are cleaning a pan that contains baked-on lasagna. What is the best choice for the job? * use an abrasive cleaner * soak it in water that is 171º F for 30 seconds * use a delimer * use a degreaser

Karen takes coleslaw out of the refrigerator at noon to serve at a picnic wedding. Besides labeling the food with the time it was removed, what other precaution must be taken to ensure food safety? * Place the food in an insulated container. * Ensure that the temperature of the food is measured at least every 4 hours. * Make sure the food is covered while it is sitting at room temperature. * Make provisions to keep the food at 41∘ or below.

A restaurant offers six types of dressings at their self-serve station. How many ladles must they have? * 4 * 1 * 8 * 6