Servsafe Study-guide

10 September 2022
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question
Why are preschool-age children at a higher risk for foodborne illnesses?
answer
They have not built up strong immune systems.
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Which is a TCS food?
answer
Sprouts
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The 5 common mistakes that can lead to food-borne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and...
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Purchasing food from unsafe sources.
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What is an important measure for preventing food-Borne illness?
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Controlling time and temperature.
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Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a food-borne illness?
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Time-Temperature abuse.
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A server cleans a dining table with a wiping cloth and then puts the cloth in an apron pocket. What is the risk that could cause a food-borne illness?
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Poor cleaning and sanitizing.
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What are the most common symptoms of a food-borne illness?
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Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice.
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What is the most important way to prevent a food-borne illness from bacteria?
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Control time and temperature.
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Shiga toxin-producing E. Coli (STEC) is commonly linked with what type of food?
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Raw ground beef.
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What is the most important way to prevent a food-borne illness from viruses?
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Practice good personal hygiene.
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A guest called a restaurant and told the manager about getting sick after eating there. The guest complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness?
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Norovirus.
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Parasite are commonly linked with what type of food?
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Seafood.
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A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
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Toxin.
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A food handler stored a sanitizer spray bottle on the shelf above the prep table that had just been sanitized. Throughout the day, the food handler used the sanitizer on the prep table, storing it in the same spot. What should the food handler have done?
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Stored the sanitizer bottle away from prep area.
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To prevent the deliberate contamination of food. A manager should know who is in the facility, monitor the security of production, keep information related to food security on file, and know...
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Who to contact about suspicious activity.
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What should food handlers do to prevent food allergens from being transferred to food?
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Clean and sanitize utensils after use.
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After which activity must food handlers wash their hands?
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Clearing tables.
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What should food handlers do after prepping food and before using the restroom?
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Take off their aprons.
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Which piece of jewelry can be worn on a food handlers hand or arm?
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Plain band ring.
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When should hand antiseptics be used?
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After washing hands.
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A food handler will be wearing single-use gloves to chop lettuce for an hour. When must the food handler's hands be washed?
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Before starting the task.
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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?
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The cook did not wash hands and put on new gloves before slicing the hamburger buns.
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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?
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Stay home until approved to return to work.
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A food handler prepares and delivers meals to elderly individuals receiving cancer care service at home what symptoms require this food handler to stay home from work?
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Sore throat with fever.
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When is it acceptable to eat in an operation?
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When sitting in a break area
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What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?
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Tell the cook to stay away from work and see a doctor.
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A food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables. What must be done to the cutting board?
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It must be washed, rinsed, and sanitized.
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How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?
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Up to the dimple in the thermometer stem.
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Which probe should be used to check the temperature of a large stockpot of chili?
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Immersion probe.
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At what temperatures do most food-borne pathogens grow most quickly?
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Between 70 F and 125 F ( 21 C and 52 C )
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Which type of thermometer can read temperature without touching the item's surface?
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Infrared.
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A thermometer used to measure the temperature of food must be accurate to what temperature?
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+/- 2 F or +/- 1 C
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What device can be used to record time-temperature abuse during the delivery of food?
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Time-temperature indicator.
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What is the most important factor in choosing a food supplier?
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It has been inspected and complies with local, state, and federal laws.
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What is the best method of checking the temperature of a delivery of fresh fish?
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Insert a thermometer probe into the thickest part of the fish.
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What is the correct temperature for receiving cold TCS food?
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41 F ( 5 C ) or lower.
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Milk can be received at 45 F ( 7 C ) under what condition?
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It is cooled to 41 F ( 5 C ) or lower in 4 hours.
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Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this?
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Time-temperature abuse.
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What is required when receiving fish that will be served raw or partially cooked?
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It must be correctly frozen before you receive it.
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What must be included on the label of TCS food that was prepped in-house?
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Date that the food should be thrown out.
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How long can TCS food that was prepped in-house be stored?
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7 days.
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When storing food using the FIFO method, where should the food with the earliest use-by dates be stored?
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In front of food with later use-by dates.
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What is the problem with storing raw ground beef above prepped salads?
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Cross-contamination.
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In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler?
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Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts.
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How many inches ( centimeters ) from the floor should food be stored?
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At least 6" ( 15 cm )
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Storage units must have at least one air temperature measuring device. It must be accurate to...
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+/- 3 F or +/- 1.5 C.
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Bacteria needs what six conditions to grow?
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Food, Acidity, temperature, Time, Oxygen, Moisture.
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What are five common risk factors responsible for food-borne illness?
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Poor hygiene, Time-Temperature abuse, Buying from unsafe sources, uncooked food, and unclean equipment.
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What process requires a HACCP plan?
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Using smoke as a preservative.
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What is the first thing an operation must do when creating a HACCP plan?
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Conduct a hazard analysis.
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Salmonella Typhi is linked to foods like...
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Ready-to-eat foods, and beverages
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Gloves should be used when handling ready-to-eat food that...
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Will not be cooked further.
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The first step in cooling a deep pan of rice is to...
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Put the rice into shallow pans.
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Which is most likely to be contaminated with the virus that causes hepatitis A?
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Raw oysters on the half shell.
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Which special process requires a HACCP plan?
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Packaging food using the reduced oxygen packaging (ROP) method.
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A delivery of packaged frozen vegetables should be rejected if the...
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Packages are covered with ice crystals.
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A food handler would use an infrared thermometer to measure the temperature of which piece of equipment?
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Flat grill.
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Gloves should be used when handling ready to eat foods that...
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will not be cooked further
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The first step to cooling a deep pan of rice is to...
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put the rice into shallow pans
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Which is most likely to be contaminated with the virus that causes Hepatitis A?
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Raw oysters on the half shell
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Which special process requires a HACCP plan?
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Packaging food using the reduced oxygen (ROP) method
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A delivery of packages frozen vegetables should be rejected if the...
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packages are covered in ice crystals
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A food handler would use an infrared thermometer to measure the temperature of which piece of equipment?
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Flat grill
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If using time as a public health control, egg salad that has been left at room temperature should be thrown out after how many hours have passed?
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6
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Floor coving is used to...
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reduce sharp corners on hard-to-clean floors
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Serving utensils are used when serving food in order to...
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keep the food handler's bare hands off the food
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What must food handlers wear whenever handling ready-to-eat food?
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Single-use gloves
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What is the minimum internal cooking temperature for meat cooked in the microwave?
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165*F (74*C)
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A correct way to handle shell eggs is to...
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remove only what is needed for immediate use
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Without temperature control, food can be held for up to 6 hours when it has initial temperature of 41*F (5*C) and when its temperature does NOT exceed...
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70*F (21*C)
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One of the major food allergens is...
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Soybeans
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A special process that requires a HACCP plan to be in place before the process is used in an operation is...
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Sous vide
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While prepping food, the only acceptable jewelry that a food handler can wear is a...
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plain ring
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Tabletop food-service equipment on legs should have a space between that base of the equipment and the tabletop of at least...
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4 In. (10.16 cm)
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An acceptable method of cooling food is to...
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stir the food after placing it in an ice-water bath
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Which procedure would help protect food from contamination by food handlers and customers?
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Installing sneeze guards above the salad bar
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The temperature of vegetable beef soup held on a steam table is checked and recorded in a log every 2 hours. When the temperature falls below 135*F (57*C), the cook tells the manager and then reheats the soup to 165*F (74*C) for 15 seconds. What was the corrective action taken?
answer
Reheating the soup to 165*F (74*C) for 15 seconds
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Under which HACCP principal should managers establish minimum or maximum standards that must be met to prevent a hazard?
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Critical limit
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During a 12-hour power outage, the temperature of the freezer reacted 55*F (13*C), and all of 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 41*F (5*C) and refrigerate the remaining thawed food
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A food handler finishes mopping the floor. The food handler should...
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empty the bucket, rinse the mop, and hand the mop to dry
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A food handler is diagnosed with an illness caused by Salmonella Typhi. What must the manager do before allowing the employee to return to handling food?
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Require medical clearance
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When must utensils be sanitized?
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After being cleaned
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Which must be in place if an operation wants to vacuum-package meat?
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HACCP plan
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A service sink should be used for...
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Cleaning mops and throwing out waste water
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What is the minimum internal cooking temperature for raw eggs prepared for immediate service?
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145*F (63*C)
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Highly susceptible populations include..
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young children and people with compromised immune systems
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Which procedure will help prevent food contamination?
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Using tongs to serve dinner rolls to guests
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If an order of vacuum-packaged, sliced deli meat is delivered at 49*F (9*C), the meat should be...
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refused upon delivery
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A delivery of fresh produce should be rejected if it...
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contains insects
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A container of peanut butter is accidentally dropped onto a prep table during delivery. Since peanut butter has leaked from the broken container onto the prep table, the table must be..
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washed, rinsed and sanitized.
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Staff exposure to norovirus must be reported to regulatory authorities within how many hours?
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48
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How far off the floor should cleaned and sanitized utensils be stored on kitchen shelving?
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6 inches (15.2 cm)
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What is cross-connection?
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A link between safe and unsafe water
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Viruses such as norovirus and hepatitis A are directly related to contamination from...
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feces
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Hot food must received at or above a temperature of...
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135*F (57*C)
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The best way to minimize the growth of bacteria in TCS food in a cold-holding unit is to...
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maintain foods at 41*F (5*C) or below
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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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Which food item can be safely re-served?
answer
Individually packaged breadsticks
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Which is a common foodborne-illness risk factor?
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Failing to cook food correctly
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How should open, bagged, dry-food such as flour, rice and sugar be stored?
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In labeled, approved food containers with tight-fitting lids
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Food handlers with vomiting or diarrhea should be excluded from the operation until they are...
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symptom-free for 24 hours
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Macaroni and cheese cooked in a microwave must be cooked to what temperature for 15 seconds?
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165*F (74*C)
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Within 2 hours of hot holding in a self-service area, the temperature of soup has dropped 130*F (54*C). The soup is pulled from the self-service area and heated. The soup must be reheated to a temperature of...
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165*F (74*C)
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When prepping food, a food handler should not wear which item?
answer
A medical alert bracelet
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The agency responsible for inspecting operations that ship food to other states is the...
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FDA
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Previously cooked food that was hot held for service must be reheated to which minimum internal temperature for at least 15 seconds?
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165*F (74*)
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What should a cook do when prepping foods such as Caesar salad dressing or mayonnaise for highly susceptible populations?
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Clean all equipment used to prepare eggs
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Shell eggs must be received at a maximum temperature of...
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45*F (7*C)
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When should food handlers use antiseptics?
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After washing hands
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How many inches above the floor should stationary equipment be installed at a minimum?
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6 inches
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What is the correct response to a sewage backflow in an operation?
answer
Close the operation immediately
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The risk of foodborne illness caused by parasites can be reduces by...
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purchasing fish and produce from an approved seller
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Using food coloring to make ground beef appear fresher is...
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not allowed by the regulatory authority
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What is the most important reason food handlers shout NOT chew gum while working?
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Saliva can be transferred to a food handlers hands.
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Reduced-oxygen packaged food that exceeds its use-by-date should be...
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thrown out in the correct manner
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Baked sausage-stuffed mushroom caps must reach which internal temperature for at least 15 seconds?
answer
165*F (74*C)
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A food handler is diagnosed with an illness caused by Shigella spp. What must management do?
answer
Contact the regulatory authority.
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After observing a food handler removing plastic bags of garbage and temporarily placing them on the prep table, the manager should...
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stop the food handler immediately and review the correct procedures for garbage handling
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A manager has been notified by the regulatory authority that the operation will be investigated as the possible source of current hepatitis A outbreak. What should the manager do immediately?
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Cooperate with the investigating regulatory authority
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Which food must be cooked to a minimum internal temperature of 155*F (74*C) for 15 seconds?
answer
Ground beef patties
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After cooking TCS food in a microwave to a minimum internal temperature of 165*F (74*C) for 15 seconds. which step should be taken next?
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Allow food to stand covered for 2 minutes after cooking to obtain an even temperature
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A label from which organization indicates that equipment is approved for use in an operation?
answer
NSF
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An example of a physical contaminate is
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dirt
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Which delivery man must be rejected?
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Unpasteurized grade A milk
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A food handler should re-calibrate a thermometer after..
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It falls on the floor
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A manager notices some food items in the cooler that have not been properly labeled. What should the manager do with this food?
answer
Discard it.
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An example of a TCS food is a tomato that is...
answer
fresh and chopped
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Which action helps slow pathogen growth?
answer
Holding food at 42*F (5*C) or lower
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All ready-to-eat TCS food prepared on site should be properly labeled if it is going to held longer than how many hours?
answer
24
question
When thawing TCS food under running water, the water temperature must NOT exceed...
answer
70*F (21*C)
question
Which procedure best helps reduce the risk of hepatitis A outbreak?
answer
Washing hands frequently and thoroughly
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Which food must be cooked to a minimum internal temperature of 155*F (68*C) for at least 15 seconds?
answer
Pork sausage
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An example of a physical contaminant is a...
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caterpillar found in a case of lettuce
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Ready-to-eat TCS food prepped on-site and stored at the correct refrigerated temperature can be held for up to how many days?
answer
7
question
Which item should a food handler store correctly before using the rest-room?
answer
Apron
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What is the minimum number of complaints of a foodborne-illness outbreak required in order to be considered an outbreak?
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2
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A piece of plastic is found in a bagel. Which type of contamination does the plastic pose to the customer?
answer
Physical
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What information does a chlorine test kit provide about a sanitizing solution?
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Concentration
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What situation is considered an imminent health hazard and must be reported to the regulatory authority?
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The water supply to the operation has been cut off
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Food handlers should wash their hands between...
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shaking hands with a guest and replenishing the food on the salad bar
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A label on foods prepared and packaged onsite for retail sales must list which information?
answer
A list of all ingredients used in descending order by weight
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The first sink in a three-compartment sink is used for...
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cleaning
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What is the size requirement for a manual three-compartment warewashing sink?
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it must be large enough to fit the largest equipment and utensils
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Single-use gloves must be worn by a food handler when he or she...
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is prepping food that will be cooked prior to service
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Food handlers should wash their hands before handling raw meat and after..
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using the restroom
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When manually cleaning equipment in a three-compartment sink, the third sink is used for...
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sanitizing
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The second compartment in a three-compartment sink is for...
answer
rinsing