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Which organization includes inspecting food as one of its primary responsibilities
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What must a food handler with an infected hand wound do to work safely with food
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Servsafe
Servsafe Practice Test
| Question | Answer |
|---|---|
| Which organization includes inspecting food as one of its primary responsibilities | U.S. Department of Agriculture |
| What must a food handler with an infected hand wound do to work safely with food | Cover the wound with an impermeable cover and wear a single use glove |
| Which is a potential physical contaminant | Jewlery |
| What must staff members do when transferring chemicals to a new container | Label the container |
| What is the minimum internal temperature hot food must be held at to prevent pathogens from growing | 135 degrees |
| Parasites are commonly associated with what food | Wild game |
| What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness | Throw it away |
| What is the first step of cleaning and sanitizing stationary equipment? | unplug the unit |
| What item should be rejected | Bags of organic cookies in torn package |
| What strategy can prevent cross -contamination | Buy food that does not require prepping |
| A local nursing home has a yearly barbeque for its residents. which food item should not be served | Rare Hamburgers |
| The temperature of clam chowder is checked during holding. According to the operations policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup | Corrective action |
| What rule for serving condiments should be practiced | Serve condiments in original containers |
| When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff | Labels on food |
| What is a cross-connection | Physical link between safe water and dirty water |
| What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table | Clean and sanitize the utensils |
| A handwashing station should have a garbage container, running water at a temperature of 85 degrees, signage, a way to dry hands and | Soap |
| A food handler left a hotel pan of pasta salad on the prep table while preparing several lunch orders. What is the problem with this situation | Time-temperature abuse |
| What must an operation do before packaging fresh juice on-site for later sale | Obtain a variance |
| A food handler has cooled a container of chili to 70 degrees in 1 hour. How much time is left to cool the chili to 41 degrees | 5 hours |
| What is the purpose of hand antiseptic | Lower the number of pathogens on the skin |
| What temperature must cooked vegetables reach to be safely hot-held for service | 135 degrees |
| What information must be posted on a dishwasher | Correct settings |
| What does the L stand for in the FDA's ALERT tool | LOOK |
| How does most contamination of food happen | When people cause contamination |
| What is the problem with storing raw ground turkey above raw ground pork | Cross-Contamination |
| How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out | 6 hours |
| What is the minimum internal cooking temperature for chicken breast | 165 degrees |
| What should be done with a package of flour that is received with signs of dampness on the bag | Reject the flour and return it to the supplier |
| What must food handlers do when handling ready-to-eat food | Wear single-use gloves |
| What causes preschool-aged children to be at risk for foodborne illness | Their immune systems are not strong |
| A food handler is prepping a seafood dish on April 4th, using shrimp and scallops. the shrimp has a use-*by date of April 8th, and the scallops have a use-by date of April 10th. What is the use-by date for the seafood dish | April 8th |
| Which food item has been associated with Salmonella Typhi | Beverages |
| The temperature of duck breast is checked during cooking. According to the operations policy, the duck breast must be cooked for 16 minutes for the internal temperature to reach 165 What HACCP principle is addressed by cooking the duck breast to 165 | Critical limit |
| What should a server do when taking a food order from customers who have concerns about food allergies | Describe each menu item to customers who ask, including any "secret" ingredients, |
| What conditions promotes the growth of bacteria | Food held between 70 degrees and 125 degrees |
| What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations | Pasteurized |
| What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale | Potential allergens |
| How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength | Use a test kit to check the sanitizers concentration when mixing |
| What should a food handler do with food after its thawed in the microwave | Cook it using conventional cooking equipment |
| What scenario can lead to pest infestation | Storing recyclables in paper bags |
| How should chemicals be stored | Away from prep areas |
| When is it acceptable to eat in the operation | When sitting in a break area |
| Which is an example of physical contamination | Bone in fish |
| Which process requires a variance from the regulatory authority | Sprouting seeds and beans |
| How should an item that has been recalled by its manufacturer be stored in an operation | Separately from food that will be served |
| A food handler has just finished storing a dry food delivery, Which step was done correctly | Stored away from the wall |
| When must a food handler change gloves | As soon as they become dirty or torn |
| 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 | It must be washed, rinsed, and sanitized |
| What rule for serving bread should food handlers practice | Don not re-serve uneaten bread |
| Which is an example of an FDA public health intervention | Becoming certified in food safety |
| When can a food handler diagnosed with jaundice return to work | When approved by the regulatory authority |
| What factors influence the effectiveness of a chemical sanitizer | Concentration, temperature, contact time, pH, and water hardness |
| The 5 most common risk factors that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperature, using contaminated equipment, practicing poor personal hygiene, and | Purchasing food from unsafe sources |
| What temperature must a high-temperature dishwasher's final sanitizing rinse be | 180 degrees |
| Bulk unpackaged food in self service areas must be labeled when | The manufacturer claims the food is healthy |
| Where should a food handler wash his or her hands after prepping food | Designated sink for handwashing |
| Ready to eat TCS food prepped in-house must be date marked if it is held for more than how many hours | 24 hours |
| An operation has a self-service salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar | 8 |
| When should a food handler with a sore throat and fever be excluded from the operation | When the customers served are primarily a high-risk population |
| Why should food temperatures be taken in 2 different locations | Temperatures may vary in the food |
| What practice can help prevent allergic reactions | identifying ingredients for customers |
| What temperature must cooked vegetables reach to be safely hot held for service | 135 degrees |
| What responsibility is included in the Food and Drug Administration's role | Regulating food transported across state lines |
| When can raw, unpackaged meat be offered for self service | At Mongolian BBQ's |
| Why are people who take certain medications at risk for foodborne illness | Their immune system are comprised |
| In a self-service area, bulk unpackaged food does not need a label if the product | Does not make a claim about health or nutrient |
| What symptom can indicate a customer is having an allergic reaction | Wheezing and shortness of breath |
| What symptom requires a food handler to be excluded from the operation | Jaundice |
| What temperature should the water be for manual dishwashing | Must be at least 110 degrees |
| What information must be posted on a dishwasher | Correct settings |
| Lasagna was removed from hot holding for service at 11am. By what time must it be served or thrown out | 3pm |
| What is the first step in developing a HACCP plan | Conduct a hazard analysis |
| What thermometer is best suited to checking a dishwashing machines final rinse temperature | Maximum registering thermometer |
| What is the minimum internal temperature for a veal chop | 145 degrees |
| If food contact surfaces are in constant use, how often must they be cleaned and sanitized | Every 4 hours |
| What practice should be used to prevent seafood toxins from causing foodborne illness | Purchasing food from approved, reputable supplier |
| Which of these food processes does not require a variance from a regulatory authority | buying bean sprouts from a reputable supplier |
| What temperature must stuffed lobster be cooked to | 165 degrees for 15 seconds |
| A food handler comes to work with diarrhea. What should the food manager tell the food handler to do | Go home |
| When can glass thermometers be used | When enclosed in a shatterproof casing |
| What should a server do after clearing a table | Wash hands |
| Single use gloves are not required when | washing produce |
| What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals | Occupational Safety and Health Administration |
| What temperature do infrared thermometers measure | Surface |
| Nursing home cafeteria staff are creating new menu items for residents and their family members. What item is not safe to serve | Soft boiled eggs |
| What should a food handler do to make gloves easier to put on | Select the correct size |
| What practice is useful for preventing Norovirus from causing foodborne illness | Correct handwashing |
| What should food handlers do after leaving and returning to the prep area | Wash hands |
Created by:
tamskee11
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