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ServSafe Exam Questions
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135 for 15 secs correct answer fresh frozen or canned fruit and vegetables or cooked grains and legumes held on a steam table or in a hot box 145 for 15 secs correct answer seafood, beef and pork steaks or chops, eggs cooked to order 145 for 4 mins correct answer beef, pork, lamb, and veal roasts 155 for 15 secs correct answer ground, chopped, minced products containing beef pork or fish 165 for 15 secs correct answer poultry-whole or ground or stuffed pasta stuffed with eggs, fish, pork, or beef or any stuffed meat or seafood Reheat foods to 165 for 15 secs within 2 hours in a cooking unit
- Top shelf
- Second from the top shelf
- Next to bottom shelf
- Bottom shelf correct answer 1- Whole Turkeys, uncooked
- Raw Ground Pork
- Fresh Beef Tenderloin
- Potato Salad
41 degrees for 15 secs correct answer max cold food temperture; all precut vegetables including tomatoes, lettuce, spinach and precut melons a customer having an allergic reaction may show which symptom? correct answer wheezing A food handler diagnosed with an illness caused by which of the following must be excluded from the operation until cleared by medical personnel and the regulatory authority. correct answer A) Shiga toxin-producing E. coli or Salmonella Typhi A food handler with a sore throat and fever correct answer A) must be excluded from the foodservice operation if the primary population served is considered high-risk. a food-bourne illness outbreak has occurred when correct answer two or more people experience the same illness after eating the same food A handwashing station has the following items: sink, hot and cold water, soap, single-use paper towel dispenser, trash can; what is missing from the handwashing station? correct answer signage A narrower range of temperatures within the Danger Zone where bacteria are most prone to grow and/or produce toxins is correct answer A) 70-125 degrees F a new kitchen worker puts the delivery away. he stores the chemicals on the same shelf as the salad dressings. what potential contamination problem? correct answer chemical a person became ill with vomiting (no diarrhea) after eating chinese food. she was diagnosed with bacillius cereus gastroenteritis. what food was the most probably cause? correct answer fried rice a piece of hair in the soup would be considered a ____ hazard correct answer physical a shard of bone found in ground beef would be considered___contaminant correct answer physical
A. Thermocouples/thermisotors (air probes) B. thermocouples/thermistors (immersion type C. thermocouples/thermistors (penetration probe type) D. thermocouples/thermistors (surface probe type) correct answer D-flat griddles A-refrigerator/oven B-soups, sauces, oil fish C-patties/hamburgers According to the assigned article, the event that caused Pillsbury to apply a HACCP system in its manufacturing was correct answer B) contamination of glass in infant cereal. Air curtains function to correct answer A) create a shield of air that flying insects avoid. All of the following are examples of establishing critical limits EXCEPT correct answer A) taking the temperature of food during the cooking process. All of the following foods must be received at 41 degrees F or lower EXCEPT correct answer A) shell eggs. an effective food defense program should cover these three areas? correct answer human elements, facilities, and external elements, such as suppliers An establishment should respond to a backup of raw sewage by correct answer A) closing an example of time temperature abuse is correct answer potato salad help above 41 degrees F on the all-day buffet Any food item that is not in its original container correct answer A) must be clearly labeled on the container to accurately identify the item, unless you are absolutely sure staff will make NO mistakes in identifying the item.
Anytime a staff member completes some training activity, the manager should correct answer D) document the completed training and file the records. As long as employees have thoroughly and correctly washed their hands it is fine for them to correct answer A) wash produce and prepare ready-to-eat foods that will be cooked without wearing gloves. At what water temperatures do sanitizers generally work best? correct answer A) between 60 degrees F and 120 degrees F baking oatmeal cookies on the same parchment paper used for peanut butter cookies is an example of___that could lead to allergic reactions correct answer cross-contact Becky has an unhealed sore on the back of one hand. Becky can perform her regular food handling duties if she correct answer C) places a bandage on the sore and wears a glove to protect the bandage. By definition, an action to prevent cross-contamination involves correct answer C) assigning separate cutting boards for raw poultry, raw meats, and produce. Cleaning removes _________, and sanitizing reduces _______________. correct answer soil, bacteria cockroaches most often carry which microogranisms correct answer salmonella cold TCS food correct answer 41 degrees or lower, unless otherwise specified Critical control points (CCPs) in a HACCP plan are correct answer D) where identified hazard(s) can be prevented, eliminated, or reduced to safe levels. cross-contamination occurs when correct answer raw chicken drips on lettuce Currently the USDA model food code is revised every___years and is ___for adoption by state regulatory authorities correct answer 4, recommended
For maximum effectiveness, surfaces must be _____________before being sanitized. correct answer cleaned and rinsed HACCP was created to assure food safety in the food production process by correct answer philsbury and nasa Handwashing stations should be located close to food preparation areas to correct answer D) make it easy for workers to wash their hands frequently while preparing food. Home-delivered, boxed meals are prepared for elderly people in your community. The meals, one hot and one cold, are prepared in the local hospital kitchen. The van driver uses an especially equipped van. Which of the following conditions might give you reason to question the safety of the meals? correct answer A) The temperature of the last hot meal delivered registered at 120 F. hot TCS food correct answer 135 or higher if a foodborne illness outbreak occurs, what would be considered a DIRECT cost to the foodservice establishment responsible? correct answer lawsuits and legal fees If employees become ill while on the job, what should a manager do if they want to continue working? correct answer B) Implement the established policy to reassign ill employees to non food production or customer contact tasks or send them home until they are well or no longer contagious. If hard (non-porous) surfaces need to be disinfected after an incidence of vomiting or diarrhea correct answer A) a chlorine bleach solution of 1/3 cup bleach to 1 gallon of water should be used. If the foodservice operation receives key drop deliveries, the following condition(s) must be met. correct answer C) The delivery must be inspected upon staff arrival to be sure it was placed in the correct storage location to maintain required temperature. In general, if food is stored under refrigeration for more than 24 hours it must be date marked. Which of the following is NOT acceptable as part of the date marking system used by a foodservice operator? correct answer D) The system must be verbally communicated to all potential employees before they start work.
In order to guarantee foods in a refrigerator are being kept at 41 degrees F or lower, the ambient (air) temperature of the refrigerator should be _______ degrees F. correct answer 39 In the article about busboys, what restaurant chain was one of the first to drop these positions when the economy slowed? correct answer bob evans In the study that was done on bacterial contamination of lemon wedges served with drinks, what percent of the lemon wedges were contaminated with pathogens that could potentially make a person sick? correct answer 77 Infrared (laser) thermometers are best used for measuring the correct answer A) temperature of food and equipment surfaces. IPM is a program that establishes correct answer C) preventive methods to stop pests from entering the facility. it is a foodservice manager's responsibility to correct answer set an example by personally implementing all food safety rules and regulations Kim wore disposable gloves while she cut raw chicken breasts. When she finished, she continued to wear the same gloves while slicing fresh tomatoes and onions for sandwich plates. Kim made a mistake by failing to correct answer dispose of the gloves, wash her hands, and put on new gloves before handling ready-to-eat food items. Kitchen trash containers should be cleaned in a correct answer A) designated area away from food preparation. Live oysters that will be served to customers must be correct answer C) stored in original container with id tags at an air temperature of 41 degrees F or lower. live shell fish correct answer -air temperature of 45 degrees -internal temp no greater than 50
Once cut, chopped tomatoes must be stored at __________ degrees F or below. correct answer 41 Placing chicken salad from a buffet bar in an ice-water bath to cool after finding that its temperature is 55 degrees F is an example of what HACCP principle? correct answer B) Corrective action pregnant women should avoid unpasturized dairy products and make sure they throw out foods like yogurt and deli meats when they have passed their expiration dates bc food can cause serious disease called correct answer listeriosis Quarry tile is often used as flooring material in a food preparation area because it is correct answer C) non-porous and wear resistant. regulation and inspection of meats, poultry and eggs is done by correct answer USDA regulations concerning food safety are written at which level? correct answer state and or local ROP foods are particularly susceptible to what foodborne illness? correct answer Botulism Sanitizer contact time correct answer Chlorine- greater than or equal to7 sec Iodine-less than or equal to 30 sec Quats- greater than or equal to 30 sec shell eggs correct answer air temp of 45 or lower Shellfish can be stored in a display tank prior to service if one of these conditions exist. correct answer C) A variance is obtained from the local health department. shucked shellfish correct answer -45 or lower -must be cooled to 41 or lower in four hours
Stuffing large turkeys for roasting is NOT recommended because the correct answer C) temperature of the center of the stuffing may not reach 165 F before the turkey is considered done. Successful on-the-job training includes presentation of the task, feedback to trainee, and correct answer practice TCS food is being abused anytime it is allowed at temperatures above 41 and below 135 degrees F. correct answer true TCS foods should be correct answer handled to minimize time in the danger zone The best way to prevent infestation by ants, moths, and beetles is to correct answer A) keep dry goods away from walls, off the floor, in cool, dry storage areas and rotated. the best way to prevent norovirus gastroenteritis outbreaks is to correct answer have all employees wash hands thoroughly, especially after toileting the centers for disease control and prevention provide which service? correct answer investigate outbreaks of foodborne illess the Danger Zone is___degrees fahrenheit correct answer 41- The delivery method chosen to teach content to learners depends on correct answer A) specific training objectives. B) the number of people needing training. C) the method by which trainees learn best. D) all of the other answers are correct The first thing you should do to prepare your 3-compartment manual warewashing sink to wash some tableware by hand is to correct answer B) clean and sanitize all sinks and drainboards.
The temperature of water used to clean fresh fruits and vegetables should be correct answer B) slightly warmer than the temperature of the produce. The Time-Temperature Indicator (TTI) is frequently used to do what? correct answer A) Indicate that there has been time-temperature abuse during delivery the toxin from a poisonous mushroom would be considered a ___contaminant in food correct answer biological The two-stage cooling method is recommended primarily because this method quickly correct answer A) passes TCS foods through the part of the temperature danger zone that promotes the greatest growth of bacteria so growth of pathogens is reduced. The ultimate goal in purchasing food is to correct answer B) choose suppliers who can deliver safe food. The water temperature gauge of the final sanitizing rinse tank of an automatic, high-temperature dishmachine should read a minimum of correct answer 180 F To accurately check the temperature of bulk liquids, you should correct answer C) fold the bag or pouch around the thermometer stem or probe. to grow and reproduce, bacteria need correct answer nutrients in food, appropriate level of acidiity, proper temperature, adequate time, the necessary level of oxygen, and ample moisture To prevent rodents from accessing food, which of the following practices is recommended? correct answer install screens over pipes and ducts To prevent time-temperature abuse in general, TCS foods must be correct answer B) exposed to the temperature danger zone for a total of only four hours counting transport, storage, handling, preparation, display, and service. To prevent time-temperature abuse, a good practice in preparing tuna salad would be to correct answer B) refrigerate all ingredients overnight before making the salad the next morning.
To prevent time-temperature abuse, a good practice in preparing tuna salad would be to correct answer D) refrigerate all ingredients overnight before making the salad the next morning. To properly cool a large stockpot of vegetable soup for use the following day, a correct method is to correct answer C) put ice cubes in the soup, stir to cool, transfer to shallow stainless steel pans, and refrigerate. To store flatware properly correct answer B) sorted by type with handles up. Towels used for wiping up food spills correct answer A) must be stored in a sanitizer solution between uses. under which situation should a production apron be removed? correct answer A) Visiting customers in the dining room B) Using the restroom C) Entering the walk-in cooler to clean and organize the shelves D) All of the other answers are correct Using a thermometer, you measure the temperature of the breast meat of a whole turkey. The thermometer reading for turkey that has been properly and safely cooked should be correct answer B) 165 F for 15 seconds water is likely to transmit which to humans? correct answer viruses what event often causes viral foodborne illness? correct answer a food handler did not wash hands before touching food What is NOT a factor in influencing the effectiveness of sanitizers correct answer how product is mixed with bleach
B) purchase bottled water. C) all of the other answers are correct. D) boil water according to health department recommendations. When employees are manually washing dishes in a 3-compartment sink, a clock is necessary to correct answer D) time how long the items have been immersed in sanitizing solution. When installing an exhaust hood over a stove, what do you need to do to ensure its safe operation? correct answer C) Filters and duct work must be cleaned regularly. When people are sick and vomit (or have diarrhea) in the operation correct answer E) there needs to be a plan to throw out food that may have been contaminated. When selecting a PCO, the LEAST important action is correct answer D) choose the lowest bid. when taking the orders of customers with food allergies, a server should correct answer fully describe each menu item to the costomer who ask, including any "secret" ingredients When using a microwave oven for thawing, you must do which of the following? correct answer C) Cook the food immediately after it is thawed. When using the two-stage cooling method, what should you do if the leftover food has NOT reached 70 F within two hours? correct answer D) Reheat the food to 165 F for 15 seconds within two hours and then cool properly. where are bacterial spores commonly found? correct answer soil Which buffet set-up practice demonstrates the FIFO principle? correct answer A) Dated single-serve containers of milk are offered for consumption by oldest date first. which could lead to the contamination of food correct answer storing cleaning chemicals near food in the dry-storage area
Which employees should be trained in the policies and procedures to be followed should a crisis occur? correct answer C) All employees which food ingredient could cause stew to become contaminated if it is cooked in a copper kettle? correct answer canned tomatoes Which food requires a USDA inspection stamp? correct answer C) Fresh lamb Which is a proper container for garbage? correct answer B) Plastic bin with a tight fitting lid Which is considered a TCS food? correct answer baked potatoes Which is NOT a proper step in the boiling-point method of calibrating a thermometer? correct answer C) Third, remove the probe from the water. Which is NOT an essential component of a well-designed bimetallic stemmed thermometer? correct answer C) Temperature ranges matched specifically to the type of food measured which is the following microorganism is most likely to be managed through time-temperature control? correct answer bacillus cereus Which is the proper procedure for dispensing ice from an ice maker storage bin for use on a salad bar and for beverage service? correct answer B) Ice for both uses should be dispensed with the handled scoop stored outside the ice bin. Which of the following actions is NOT necessary if a food item in your operation has been recalled? correct answer D) Immediately return ALL recalled items to whomever you purchased them from. Which of the following does NOT represent a potential food safety problem for a self-service lunch buffet? correct answer A) Platter of fresh celery and carrots presented directly on ice
Which of the following is NOT true about Material Safety Data Sheets (MSDS)? correct answer Which of the following is NOT true about Material Safety Data Sheets (MSDS)? which of the following is not true about molds? correct answer their toxins can be killed by freezing which of the following is NOT true about parasites? correct answer they grow in food which of the following is NOT true about using videos and DVDS for training correct answer this training method allows the learner to be actively involved in their training Which of the following is the correct way for a server to hold a plate being presented to a customer? correct answer C) Hold the edge or bottom of the plate. Which of the following is true about using Chlorine as a sanitizer in a foodservice operation? correct answer A) The concentration should be 50-99ppm with a contact time of greater than or equal to 7 seconds in warm water. Which of the following is usually an approved use of non-potable water? correct answer B) Operating the fire safety sprinkler system Which of the following may be safely presented to customers? correct answer D) Bread sticks wrapped in cellophane from a bread basket served to prior customers. which of the following microorganisms is most likely to be controlled through good personal hygiene? correct answer staphyloccocus aureus Which of the following prerequisite programs should be included in your HACCP plan? correct answer A) A proper cleaning and sanitation program Which of the following procedures is NOT necessary to prevent customers from accidentally contaminating food on a restaurant's salad bar? correct answer C) Provide a supply of clean drinking glasses a minimum of every two hours.
Which of the following statements is false? correct answer D) Leftover foods should be reheated to 140 F before service. Which of the following will NOT prevent backflow? correct answer C) a cross-connection Which of the following will tell you that a box of frozen mixed vegetables has NOT been time/temperature abused prior to delivery. correct answer B) Contents of the box are frozen with no visible ice crystals. Which of the following would NOT be a corrective action? correct answer A) Covering a cut with a bandage and finger cot. Which procedure is most likely to protect the food being served? correct answer B) Long-handled stainless steel utensils used to serve food in buffet service; placing serving utensil on a plate beside each food Which restaurant employee would MOST need food safety training? correct answer A) Hostess who becomes an assistant salad chef Which sign indicates your ventilation is adequate? correct answer A) Absence of grease on ceilings Which situation would suggest that a foodservice facility might have a cockroach problem? correct answer B) You see black grains that look like pepper under the refrigerator. Which storeroom condition is most likely to cause a 50-lb. sack of flour to become contaminated? correct answer C) Damp floor Which term means a curved, sealed edge placed between the floor and the wall to eliminate 90 degree corners? correct answer coving Which would NOT be a safe source of drinking water for a restaurant that lacks service from the city water supply? correct answer A) Creek with clear water that runs through the property
