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ServSafe Certification Questions
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A foodhandler must be excluded from the operation for which symptom? correct answer Jaundice A hose connected to a running faucet that is left submerged in a bucket is an example of a correct answer Cross-connection After treatment with pesticides correct answer Wash, rinse and sanitize food contact surfaces All packaging and containters should be labeled with the correct answer Name of the Food and Expiration Date Anisakiasis correct answer Raw or undercooked fish can contain this parasite Herring Cod Halibut Mackerel Pacific salmon Bacillus cereaus gastroenteritis correct answer Bacteria found in soil. Can produce two different toxins that cause two different illnesses Cooked vegetables Meat products Milk Cooked Rice Dishes, including fried rice and rice pudding Biological Contaminants correct answer Bacteria, Virus, Parasites, Fungi
Boiling Point Calibration Temperature correct answer 212 F Botulism correct answer Found in water and soil. Incorrectly canned foods Reduced oxygen packaged (ROP) food Temperature-abused vegetables Untreated garlic-and-oil mixtures CDC Top Reasons for Outbreaks #1 correct answer Purchasing Food from unsafe sources CDC Top Reasons for Outbreaks #2 correct answer Failing to cook food adequately CDC Top Reasons for Outbreaks #3 correct answer Holding food at incorrect temperatures CDC Top Reasons for Outbreaks #4 correct answer Contaminated equipment CDC Top Reasons for Outbreaks #5 correct answer Poor personal hygiene Chemical Contaminants correct answer Cleansers, Sanitizers, Toxic Metals, Pesticides Chili that is being reheated for hot-holding must reach what temp for 15 seconds within 2 hours? correct answer 165 F Ciguatera Fish Poisoning correct answer Found in certain marine algae Barracuda Grouper Jacks Snapper
Use Pre-Chilled Ingredients, utensils, bowls Cool Food to __ before placing it in the refrigerator correct answer 70 F Cool From135 F to 70 F in correct answer 2 hours Cryptosporidiosis correct answer In feces of people infected. Day-care and medical communities have been frequent locations of person-to-person spread of this parasite Contaminated water Produce Delivery Temperature for Cold TCS Foods correct answer 41 F or lower Delivery Temperature for Hot TCS Foods correct answer 135 F or higher Delivery Temperature for Live Shellfish and Shell Eggs correct answer 45 F or lower Dry Storage Temp correct answer Between 50 F and 70 F During Inspection correct answer Ask for ID Accompany inspector Take Notes Fix deficiencies immediately if possible Eggs and Egg Mixtures correct answer Cook promptly or store at 41 F or below FATTOM correct answer Food Acidity Temperature
Time Oxygen Moisture FDA Food Code issues correct answer Recommendations for restaurants and food service regulations at the federal level FIFO correct answer First in First Out stock rotation Flies can carry correct answer Shigellosis and typhoid fever Flooring correct answer Non-absorbent Resist Wear Help Prevent Slips Easy to Clean Strong and Durable Food in Dry Storage should be at least ___ off the floor correct answer 6 inches Food Service Grade Equipment designed with sanitation in mind by correct answer NSF International and Underwriters Laboratories Food-Contact Surfaces must be cleaned correct answer After each use Whenever you begin working with another food type Any time a task is interrupted At 4 hour intervals if in constant use Foodborne Illness Outbreak correct answer Two or more people
Holding Foods -- Check Temperature correct answer Every 2 hours Holding without temperature control correct answer Foods must be labeled with time removed and discard time Hot Food without temperature control correct answer Can be held a maximum of 4 hours Hot Holding correct answer 135 F or higher Hot Water Sanitizing Dishwasher Final Rinse Temp correct answer 180 F Hot Water Sanitizing Dishwasher Wash Temp correct answer 160 F How often should thermometers be calibrated correct answer Before each shift Ice-Point Calibration Temperature correct answer 32 F Integrated Pest Management Plan #1 correct answer Deny Pests Access Integrated Pest Management Plan #2 correct answer Deny Pests Food, Shelter and Water Integrated Pest Management Plan #3 correct answer Work with Licensed Pest Control Operator (PCO) to eliminate any pests that enter Leftover TCS foods must be reheated to an internal temperature of correct answer 165 F within two hours Lighting Intensity Food Prep Area correct answer 50 foot-candles
Lighting Intensity Hand Washing, Buffet, Restrooms, Wait Stations and display areas correct answer 20 foot-candles Lighting Intensity inside walk-in refrigerators, dry storage areas, and dining rooms correct answer 10 foot-candles Listeriosis correct answer Found in soil, water, and plants. Grows in cool, moist environments. Uncommon in healthy people but high risk population are especially vulnerable especially pregnant women. Raw meat Unpasteurized dairy products Ready-to-eat food, such as deli meat, hot dogs, and soft cheeses Live Shellfish Storage Temp correct answer 45 F or lower Local Level correct answer Regulations are enforced Master Cleaning Schedule correct answer lists tasks, when, how and who will do the tasks Material Data Safety Sheets (MSDS) correct answer Info on safe use of chemicals Minimum Internal Cooking Temperature 135 F correct answer Commercially Processed RTE Vegetables Fruit Pasta Beans Minimum Internal Cooking Temperature 145 F correct answer Steak Chops Fish
Oysters Scallops Physical Contaminants correct answer Foreign Objects Potable Water correct answer Water safe to drink Produce and Fruit correct answer Should be washed before cooking, but do not mix different items or do multiple batches Proper Hand Washing Temperature correct answer 100 F Reduced Oxygen Packaging (ROP) food should be stored at correct answer Temperatures recommended by the manufacturer Refrigerators must be set at correct answer 39 F or lower Roaches evidence correct answer Droppings look like grains of black pepper and capsule egg cases Roaches like correct answer Dark, warm, moist places Rodents evidence correct answer Droppings, signs of gnawing, tracks, nesting materials Salmonellosis correct answer Many farm animals carry it naturally Poultry and eggs Dairy Products Produce Sanitizing correct answer is the process of reducing the number of harmful microorganisms from a clean surface
Scombroid poisoning (Histamine) correct answer Caused by eating high levels of histamine in certain species of fish Tuna Bonito Mackeral Mahi Mahi Scrub hands and arms for correct answer 10 - 15 seconds Shell Stock Identification Tags must be kept how long correct answer 90 Days from the date the last one was sold or served Shigellosis correct answer Found in the feces of humans who are infected. Can contaminate food or water. Flies can transfer the bacteria from feces to food. Food that is easily contaminated by hands such as salads containing TCS food (potato, tuna, shrimp, macaroni, and chicken) Food that has made contact with contaminated water, such as produce Staphylococcal gastroenteritis correct answer Found in humans particularly in the hair, nose, throat, and infected cuts. Cooking cannot destroy these toxins. Salads containing TCS food (egg, tuna, chicken, and macaroni) State Level correct answer Regulations are written Stationary Equipment must be correct answer Mounted on legs 6 inches off the floor or Sealed to a masonary base Stationary Tabletop Equipment must be correct answer Mounted on legs with 4 inches of clearance
Sanitized in a chemical-sanitizing solution Air Dried upside down Three Types of Contamination correct answer Biological, Chemical, Physical Three Ways Food Becomes Contaminated #1 correct answer Time-Temperature Control -- TCS Foods are left in the danger zone for > 4 hours Three Ways Food Becomes Contaminated #2 correct answer Cross Contamination -- Contaminants cross to food that is not going to be cooked any further Three Ways Food Becomes Contaminated #3 correct answer Poor Personal Hygiene -- Food handlers cause the food borne illness Top to Bottom order for storing raw foods in same fridge correct answer Ready to Eat Foods Whole Fish Whole Meat Grount Meat Poultry Total Cooling Time correct answer 6 hours Toxic Metals correct answer Lead Copper Zinc UHT items, once opened, have a shelf life of correct answer Max 7 days UHT items, once opened, have a storage temp of correct answer 41 F or lower
Ultra High Temperature (UHT) and aseptically packaged items are correct answer Shelf stable until opened Used to prevent backflow of water correct answer Vacuum breakers and air gaps Vibrio gastroenteritis correct answer Found in waters where shellfish are harvested Oyesters from contaminated water What constitutes an approved supplier correct answer One that has been inspected and meets all applicable local, state, and federal laws What is an infrared (laser) thermometer used to measure? correct answer Surface temperature What is the fifth step in developing a HACCP Plan? correct answer Identify corrective actions What is the first step in developing a HACCP Plan? correct answer Conduct a hazard analysis What is the form bacteria take to keep from dying when they do not have enough food? correct answer Spore What is the fourth step in developing a HACCP Plan? correct answer Establish monitoring procedures What is the only certain way to prevent backflow? correct answer Air gap What is the only jewelry that may be worn on the hands or arms while handling food? correct answer Plain band ring What is the second step in developing a HACCP Plan? correct answer Determine critical control points (CCP)
