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ServSafe (Exam 3) Practice test
Questions with Accurate Answers
A food handler come to work with diarrhea. What should the manager tell the food handler to do? a. do not work with food b. go home c. clean the restroom after each use d. only bus tables correct answer B. Go home A food handler has cooled a container of chili to 70°F in 1 hour. How much time is left to cool the chili to 41°F? a. 2 hours b. 3 hours c. 4 hours d. 5 hours correct answer D. 5 hours A food handler has just finished storing a dry food delivery. Which step was done correctly? a. stored food away from wall b. stored food 4 inches off the floor c. stored food underneath a stairwell d. stored food in an empty chemical container correct answer A. Stored food away from wall A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?
a. April 4 b. April 8 c. April 10 d. April 12 correct answer B. April 8 A local nursing home has a yearly barbecue for its residents. Which food item should not be served? a. deviled eggs b. potato salad c. raw carrots d. rare hamburger correct answer D. Rare hamburger A tuna salad is removed from the cooler at 9:00 am and put out for a buffet at 11:00 am. By what time must the tuna salad be served or thrown out? a. 12:00 pm b. 2:00 pm c. 3:00 pm d. 4:00 pm correct answer C. 3:00 pm Bulk unpackaged food in self-service areas must be labeled when a. the food is prepared on the premises b. the manufacturer claims the food is healthy c. the food is prepared at another unit of the same chain d. the food supports pathogen growth correct answer B. The manufacturer claims the food is healthy How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?
IN a self-service area, bulk un-packaged food does not need a label if the product a. makes a claim about health or nutrition content b. does not make a claim about health or nutrition content c. has been prepared at an unregulated processing plant d. has been prepared at a vendor's processing plant correct answer B. Does not make a claim about health or nutrition content Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out? a. 12:00 pm b. 2:00 pm c. 3:00 pm d. 4:00 pm correct answer C. 3:00 pm Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve? a. pancakes b. soft boiled eggs c. corned beef hash d. mayonnaise correct answer B. Soft boiled eggs Parasites are commonly associated with what food? a. mushrooms b. wild game c. whole wheat d. dairy products correct answer B. Wild game
Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours? a. 12 hours b. 24 hours c. 48 hours d. 72 hours correct answer B. 24 hours Single-use gloves are not required when a. the food handler has a latex sensitivity b. cleaning stationary equipment c. washing produce d. handling cooked food correct answer C. washing produce The temperature of clam chowder is checked during holding. According to the operation's policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup? a. Hazard analysis b. verification c. monitoring d. corrective action correct answer D. Corrective action The temperature of duck breast is checked during cooking. According to the operation's policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165. What HACCP principle is addressed by cooking the duck breast to 165? a. hazard analysis b. verification
d. concentration, water activity, reactivity, pressure, density correct answer A. Concentration, temperature, contact time, pH, and water hardness What information must be included on the label of a container of ready-to-eat TCS food prepared on- site for retail sale? a. quality of the food b. potential allergens c. reheating instructions d. storage instructions correct answer B. Potential allergens What information must be included on the label of food packaged on-site for retail sale? a. pack date b. list of ingredients c. storage guidelines d. serving size correct answer B. List of ingredients What information must be posted on a dishwasher? a. manufacturer phone number b. correct settings c. recommended sanitizing amounts d. schedule of cleaning correct answer B. Correct settings What is cross-connection? a. back-flow of clean water into dirty water b. physical link between safe water and dirty water
c. water transport vehicle d. approved public water chain correct answer B. Physical link between safe water and dirty water What is the first step in developing a HACCP plan? a. identify corrective actions b. conduct hazard analysis c. establish monitoring procedures d. determine critical control points correct answer B. Conduct hazard analysis What is the first step of cleaning and sanitizing stationary equipment? a. take off removable parts b. unplug the unit c. spray the surface with cleanser d. wash the equipment surface using hot water correct answer B. Unplug the unit What is the minimum internal cooking temperature for a veal chop? a. 135 b. 145 c. 155 d. 165 correct answer B. 145°F What is the minimum internal cooking temperature for chicken breasts? a. 135°F for 4 minutes b. 145°F for 4 minutes c. 155°F for 15 seconds
c. hold produce at 41°F or lower d. contact OSHA correct answer A. obtain a variance What must food handlers do when handling ready-to-eat food? a. wear single-use gloves b. sanitize their hands c. wear an apron d. use bare hands correct answer A. Wear single-use gloves What must staff members do when transferring chemicals to a new container? a. label the container b. complete an MSDS request c. log the transfer in the MSDS d. store the chemical in a locked cabinet correct answer A. Label the container What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals? a. Environmental Protection Agency b. Occupational Safety and Health Administration c. People for the Ethical Treatment of Animals d. National Restaurant Association correct answer B. Occupational Safety and Health Administration What practice can help prevent allergic reactions? a. cooking different food types in the same oil b. identifying ingredients for customers
c. using parchment paper when baking cookies d. providing home delivery service correct answer B. Identifying ingredients for customers What practice is useful for preventing Norovirus from causing foodborne illness? a. cooking food to minimum internal temperature b. correct handwashing c. cooling food rapidly d. encouraging staff to get flu shots correct answer B. Correct handwashing What practice should be used to prevent seafood toxins from causing a foodborne illness? a. cooking food to correct internal temperatures b. hand washing throughout the day c. purchasing food from approved, reputable sources d. microwaving fish to be served raw for 15 seconds correct answer C. Purchasing food from approved, reputable sources What rule for serving bread should food handlers practice? a. do not re-serve uneaten bread b. reheat uneaten bread before serving to other customers c. recycle unused, uncovered butter for use in other food items d. clean and sanitize bread baskets between each customer correct answer A. Do not re-serve uneaten bread What rule for serving condiments should be practiced? a. serve condiments in original containers
a. apply hand sanitizer b. wash hands c. put disposable gloves back on d. rinse hands in warm water correct answer B. Wash hands What should a server do when taking a food order from customers who have concerns about food allergies? a. describe each menu item to customers who ask, including any "secret" ingredients b. explain the symptoms of an allergic reaction to customers before they order c. when customers arrive, tell them the food may cause allergic reactions d. tell customers with food allergies they will not be able to receive service correct answer A. Describe each menu item to the customers who ask, including any "secret" ingredients What should be done with a package of lour that is received with signs of dampness on the bag/ a. reject the flour and return it to the supplier b. accept the flour and place it in dry storage c. dry the bag thoroughly before use d. store the bag in a cooler at 41 degrees or lower correct answer A. Reject the flour and return it to the supplier 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? a. heat the food to destroy pathogens b. throw it out c. recondition the food d. make sure food has not been time-temperature abused correct answer B. Throw it out
What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table? a. wrap the utensils with a clean napkin b. leave the utensils for the next guests c. clean and sanitize the utensils d. wipe off the utensils and reuse correct answer C. Clean and sanitize the utensils What should food handlers do after leaving and returning to the prep area? a. put on gloves b. remove their aprons c. wash hands d. apply hand antiseptic correct answer C. Wash hands What should staff do when receiving a delivery of food and supplies? a. inspect non-food items first b. store it immediately and inspect it later c. visually inspect all food items d. stack the delivery neatly and inspect it within 12 hours correct answer C, Visually inspect all food items What strategy can prevent cross-contamination? a. buy food that does not require prepping b. prep food on both sides of cutting baord c. prep raw food and ready-to-eat food at the same time d. avoid time-temperature abuse correct answer A. Buy food that does not require prepping
What temperature must cooked vegetables reach to be safely hot-held for service? a. 135°F b. 145°F c. 155°F d. 165°F correct answer A. 135°F What temperature must stuffed lobster be cooked to? a. 135°F for 4 minutes b. 145°F for 4 minutes c. 155°F for 15 seconds d. 165°F for 15 seconds correct answer D. 165°F for 15 seconds What temperature should the water be for normal dish-washing? a. must be at least 70 F b. must be at least 90 F c. must be at least 100 F d. must be at least 110 F correct answer D. Must be at least 110 degrees F What thermometer is best suited to checking a dishwashing machine's final rinse temperature? a. time-temperature indicator b. infrared thermometer c. maximum registering thermometer d. immersion probe correct answer C. Maximum registering thermometer What types of eggs must be used when preparing raw or undercooked dishes for high-risk populations?
a. pasteurized b. pooled c. hard-boiled d. shelled correct answer A. Pasteurized When can a food handler diagnosed with jaundice return to work? a. after 1 week b. when his or her skin returns to a natural color c. seven days after the last symptom is observed d. when approved by the regulatory authority correct answer D. When approved by the regulatory When can glass thermometers be used? a. when candy is being made b. when checking liquids c. when enclosed in a shatterproof casing d. when hanging in a cooler correct answer C. When enclosed in a shatterproof casing When can raw, unpackaged meat be offered for self-service? a. at organic food stands b. at mongolian barbeques c. when the meat is high quality d. when the meat is frozen correct answer B. At Mongolian barbeques When must a food handler change gloves?
a. beverages b. produce c. shellfish from contaminated water d. under cooked ground beef correct answer A. Beverages Which is an example of physical contamination? a. sneezing on food b. touching dirty food-contact surfaces c. bones in fish d. cooking tomato sauce in a copper pan correct answer C. Bones in fish Which item is a potential physical contaminant? a. sanitizer b. jewelry c. sweat d. hand sanitizer correct answer B. Jewelry Which item should be rejected? a. bags of organic cookies in torn packaging b. bottled milk at 41°F c. shell eggs at an air temperature of 45°F d. live oysters at 50°F correct answer A. Bags of organic cookies in torn packaging Which of these food processes does not require a variance from a regulatory authority?
a. smoking food as a method to preserve it b. buying bean sprouts from a reputable supplier c. curing food d. pasteurizing juice on-site correct answer B. Buying bean sprouts from a reputable supplier Which organization includes inspecting food as one of its primary responsibilities? a. U.S. public health service b. Centers for Disease Control c. U.S. Department of Agriculture d. Occupational Safety and Health Administration correct answer C. US Department of Agriculture Which process requires a variance from the regulatory authority? a. smoking food to enhance flavor b. serving wild game c. serving imported cheese d. sprouting seeds or bean correct answer D. Sprouting seeds or beans Which responsibility is included in the Food and Drug Administration's role? a. inspecting meat, poultry, and eggs b. issuing licenses and permits c. regulating food transported across state lines d. approving HACCP plans correct answer C. Regulating food transported across state lines Why are people who take certain medications at risk for foodborne illness? a. their immune systems are compromised
