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7th Edition SERVSAFE Exam
Questions with Accurate Answers
After a foodborne illness, what may an operation experience? correct answer negative publicity, decreased business, lawsuits, legal fees, increased insurance premiums, and personnel issues After how many days in storage must a TCS food be discarded? correct answer 7 days After the first 2 hours, at what temperature must a TCS food be cooled from and within how long? correct answer 70 F to 41 F or lower, within the next 4 hours At what levels is the FDA Food Code written and enforced? correct answer state and local At what temperature must TCS foods be cooled from and within how long? correct answer 135 F to 70 F, within 2 hours Before recording the temperature of a food, what should you wait for? correct answer for the thermometer reading to steady Before using chemicals, what should be done to the food around them? correct answer it should be covered or removed from the area Define active managerial control. correct answer the manager's responsibility to control the risk factors of foodborne illness Define backflow. correct answer the reverse flow of contaminants through a cross connection into a drinkable water supply Define cross contamination. correct answer when pathogens are transferred from one surface or food to another
Define foodborne illness. correct answer a disease transmitted to people by food Define public health interventions. correct answer recommendations from the FDA for controlling the common risk factors for foodborne illness Define the flow of food. correct answer the path food takes in your operation from purchasing to service How are foodborne illnesses linked with mushrooms caused? correct answer by eating toxic wild mushrooms collected by amateur hunters How can a food handler threaten the safety of food? correct answer by failing to cook the food enough, holding food at incorrect temperatures, contaminating equipment, and practicing poor personal hygiene How can a staff's food safety training needs be identified? correct answer by testing their knowledge, observing their performance, and noting their areas of weakness How can backflow be prevented? correct answer by vacuuming breakers, an air gap, double checking valve backflow preventers, and reduced pressure zone backflow preventers How can chemical contamination be prevented? correct answer use only utensils and equipment that are made for food handling, store chemicals away from food, utensils, and equipment used for food, and follow chemical manufacturers' directions for use How can cross contamination be prevented? correct answer keep ready to eat and raw food separated, use separate equipment for each type food, and clean and sanitize all work surfaces, equipment, and utensils before and after each task How can deliberate contamination be prevented? correct answer make food very difficult to tamper with How can fish become toxic? correct answer when fish eat smaller fish containing the toxin
How should food be reheated and cooked? correct answer at required minimum internal temperatures for a specific amount of time How should food never be thawed? correct answer at room temperature How should frozen food always be received? correct answer frozen How should frozen foods be thawed? correct answer in the cooler, under running water, in a microwave, or as part of the cooking process How should packaging appear? correct answer intact and clean If a TCS food is prepped in house and will be stored longer than 24 hours, what should be printed on the label? correct answer the date In the event of a crisis, what should your written plan focus on? correct answer preparation, response, and recovery Operations that parcook food must have what? correct answer written procedures to explain how food cooked this way will be prepped and stored Regarding paperwork, what should you make sure of when inspecting delivered foods? correct answer that the items are labeled correctly and have the correct documentation and stamps What are example of fungi? correct answer mold and yeast What are examples of highly specialized food processes that can be a serious health risk if procedures are not followed? correct answer curing food and smoking food What are examples of temporary units? correct answer catering, mobile units, and vending machines
What are important prevention measures to keep food safe? correct answer controlling time and temperature, preventing cross contamination, practicing good personal hygiene, purchasing from approved, reputable suppliers, and cleaning and sanitizing items correctly What are PCOs trained to do? correct answer determine the best pesticide for each pest and how and where to apply it What are signs of roaches? correct answer a strong, oily odor, droppings that look like grains of pepper, and egg cases What are signs of rodents? correct answer droppings, tracks, holes, nesting materials, and signs of gnawing What are staff required to report to management? correct answer health problems What are the categories of cleaners? correct answer detergents, degreasers, delimers, and abrasive cleaners What are the levels of government control regarding food safety in the US? correct answer federal, state, and local What are the major concerns during the flow of food? correct answer cross contamination and time temperature abuse What are the methods for calibrating thermometers? correct answer the ice point method and the boiling point method What are the most common food allergens? correct answer milk, eggs, fish, crustacean shellfish, wheat, soy, peanuts, and tree nuts What are the requirements of floor mounted equipment? correct answer that the legs are at least 6 in. off the ground or it is sealed to a masonry base
What can viruses survive? correct answer refrigeration and freezing temperatures What cannot grow in food? correct answer viruses What conditions do bacteria need to grow? correct answer FAT TOM- food, acidity, temperature, time, oxygen, and moisture What do parasites need to survive? correct answer to be in another animal What does a food defense program address? correct answer where food can be at risk What does a foodborne illness cost? correct answer guests and operations What does an IPM program do? correct answer uses prevention measures to keep pests from entering the operation and control measures to eliminate any pests that do get inside What does cleaning do? correct answer remove food and other dirt from a surface What does fungi do? correct answer spoil food What does kitchen staff need to make sure of? correct answer that allergens are not transferred from food containing an allergen to good being served to a guest What does sanitizing do? correct answer reduce the number of pathogens on a surface to safe levels What does the FDA advise against offering on children's menus? correct answer raw and undercooked food What find of food do pathogens grow well in? correct answer TCS food
What food items may have special storage requirements? correct answer meat, poultry, fish, shellfish, eggs, fresh produce, ROP food, UHT and aseptically packaged food, canned food, and dry food What food saftey challenges do operations face? correct answer time pressure, potentially unsafe supplies, high risk populations, and staff related challenges What groups of people are considered high risk? correct answer young children, the elderly, people with cancer or on chemotherapy, people with HIV/AIDS, transplant recipients, and people on certain medications What information must be labeled on food that is packaged in the operation and sold to the customers for home use? correct answer the food name, quantity, ingredients, artificial colors and flavors, chemical preservatives, major allergens, and the manufacturer's, packer's, or distributor's name and place of business What internal temperature and time should TCS foods that will be hot held be reheated at? correct answer 165 F for 15 seconds What is the best way to prevent backflow? correct answer an air gap What is the leading cause of foodborne illnesses? correct answer viruses What is the most important prevention measure for seafood toxins? correct answer purchasing products from approved, reputable suppliers What is the most important tool you can use to prevent time temperature abuse? correct answer a thermometer What is the process of cleaning and sanitizing? correct answer remove food from the surface, wash and rinse, sanitize, then allow the surface to air dry
What must be ensure of key drop deliveries? correct answer that they are from approved suppliers, are placed in the correct storage location, are not contaminated, and are honestly presented What must be labeled? correct answer any item not stored in its original container What must food handlers do before handling food or working in prep areas? correct answer put on clean clothes and a hair restraint and remove jewelry from hands and arms What must labels include? correct answer the common name of the food or a statement that clearly and accurately identifies it What must mobile units have to operate? correct answer a special permit or license to operate What must surfaces be sanitized with? correct answer hot water or a chemical sanitizing solution What must temporary units keep food safe from? correct answer weather, dirt, and pests What must you advise guests who order food that is raw or under cooked? correct answer there is increased risk of a food foodborne illness What parts of their body could a food handler touch that they should not when working with food? correct answer their scalp, hair, nose, ear,s pimple, or wound What should be defined with your suppliers? correct answer specific safety and quality criteria for the food regarding its apprentice, texture, and odor What should be done before putting on gloves? correct answer wash hands What should be done if separate equipment cannot be used? correct answer prep ready to eat food, and raw meat, poultry, and fish at different times
What should be done to thermometers before and after each use? correct answer they should be cleaned and sanitized What should be done to thermometers to keep the accurate? correct answer calibrate them regularly What should be done when food items are recalled by manufacturers? correct answer identify these items, remove them from inventory, secure them in an appropriate location, and mark the so staff does not use or discard them What should be done with aprons when staff members leave the prep area? correct answer they should always be removed and stored away What should be done with food spoiled by yeast? correct answer it should be thrown out What should be done with food that has mold? correct answer it should be discarded unless the mold is a natural part of the product What should be done with TCS foods? correct answer randomly sample the internal temperature of stored food, and follow storage and maintenance guidelines What should be ensured of food quality? correct answer that it is acceptable and meets your operations standards What should be ensured when reheating food? correct answer that it reaches the required temperature within 2 hours What should be identified in each phase of your written crisis plan? correct answer resources needed and procedures to be followed What should be smooth, nonabsorbent, and easy clean? correct answer equipment that will come in contact with food
What symptoms make a food handler unable to work around food? correct answer sneezing, coughing, vomiting, diarrhea, or jaundice What temperature must meat, seafood, poultry, and eggs be reheated at? correct answer 165 F What temperature should a TCS food be stored at? correct answer 41 F What temperature should cold TCS food be received at? correct answer 41 F or lower, unless otherwise specified What temperature should hot TCS food be received at? correct answer 135 F or higher What temperatures are in the temperature danger zone? correct answer 41 F to 135 F When can physical contamination occur? correct answer when foreign objects get into the food and when natural objects are left in food When checking food temperatures, where should the thermometer stem or probe be placed, and what should be done next? correct answer into the thickest part of the food and take another reading in a different spot When choosing flooring, wall, and ceiling materials, what should you ensure? correct answer that they are smooth and durable When do food handlers pose a greater threat for contaminating food? correct answer when they have a foodborne illness, wounds or boils that contain a pathogen, contact with someone who is ill, go to the bathroom and do not was their hands, touch themselves, wearing or touching a dirty uniform, coughing or sneezing into their hands, spitting in the operation, and has symptoms of a foodborne illness When has food been time temperature abused? correct answer when it has stayed too long at temperatures that are good for the growth of pathogens
When inspecting delivered food, what should you make sure of? correct answer that the food is received at safe temperatures When inspecting delivered items, what should you start with? correct answer inspecting the overall condition of the delivery trucks When is a foodborne illness considered an outbreak? correct answer when 2 or more people have the same symptoms after eating the same food When is the only time glass thermometers should be used with food items? correct answer it they are enclosed in shatterproof casing When must hands be washed? correct answer before preparing food, working with clean equipment and utensils, putting on single use gloves, after returning from the restroom, and starting a new task When must key drop deliveries be inspected? correct answer as soon as staff arrive When must single use gloves be worn? correct answer when handling ready to eat food When preparing food, how can cross contamination and time temperature abuse be prevented? correct answer prepping food in small batches, keeping workstations, cutting boards, and utensils clean and sanitized, only removing food from the cooler as you can prep in a short period, returning prepped food that is not going to be immediately cooked to the cooler, following guidelines for the use of additives, and thawing food correctly When should additional prep guidelines be followed? correct answer when handling specific food items, handling ice, and when using preparation practices that require a variance When should food be thrown away? correct answer when it has become unsafe and cannot become safely reconditioned, and if it has not been presented honestly
Why do some bacteria change into spores? correct answer to preserve themselves when lacking nutrients Why should stored food items always be rotated? correct answer so that older items are used first Why should you choose smooth and durable flooring, wall, and ceiling materials? correct answer so it is easier to clean Why should you follow storage and maintenance guidelines? correct answer to ensue coolers and freezers can function properly
