Servsafe Practice test 2 with correct Answers

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Which individual should apply pesticides in a foodservice operation? A)A pest control operator B)A shift manager C)A busboy D)A cook - ANSWER A)A pest control operator Which is a chemical conta... minant? A)Bones in a chicken fillet B)Norovirus in shellfish C)Metal shavings in a can of peaches D)Tomato juice served in a pewter pitcher - ANSWER Tomato juice served in a pewter pitcher A food handler has been holding chicken salad for sandwiches in a cold well for seven hours. When she checks the temperature of the chicken salad, it is 54°F (12°C). What must the food handler do? A)Sell the remaining chicken salad immediately B)Sell the remaining chicken salad within 2 hours C)Cool the chicken salad to 41°F (5°C) D)Discard the chicken salad - ANSWER Discard the chicken salad What is the correct way to store mops in between uses? A)Propped in a corner B)In a clean bucket C)In a utility sink D)Hanging on a hook - ANSWER Hanging on a hook When must a consumer advisory be provided for menu items containing TCS food? A)When the item is raw or undercooked. B)When the item contains a potential allergen C)When the operation provides only counter service. D)When the operation primarily serves a high-risk population. - ANSWER When the item is raw or undercooked. Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served? A)41°F (5°C) B)50°F (10°C) C)60°F (16°C) D)70°F (21°C) - ANSWER 70°F (21°C) What is the minimum temperature that must be maintained when holding hot soup for service? A)100°F (38°C) B)120°F (49°C) C)135°F (57°C) D)155°F (68°C) - ANSWER 135°F (57°C) A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong? A)Created a cross-connection B)Created an air-gap separation C)Prevented backflow D)Prevented atmospheric vacuuming - ANSWER Created a cross-connection What food item does the FDA advise against offering on a children's menu? A)Rare cheeseburgers B)Cheese pizza C)Peanut butter and jelly sandwiches D)Fried shrimp - ANSWER Rare cheeseburgers A food handler who is receiving a food delivery observes signs of pests in the food. What should be done? A)The head chef should be warned of the pests. B)The food handler should remove all evidence of the pests. C)The shipment should be refused and prevented from entering the operation. D)The shipment should be stored outside the kitchen until a manager inspects it. - ANSWER The shipment should be refused and prevented from entering the operation. What information should a master cleaning schedule contain? A)What should be cleaned and when B)What should be cleaned, when, and by whom C)What should be cleaned, when, by whom, and how D)What should be cleaned, when, by whom, how, and why - ANSWER What should be cleaned, when, by whom, and how Where should garbage cans be cleaned? A)Away from food and utensils B)Next to food-prep areas C)In dishwashing areas D)In food storage areas - ANSWER Away from food and utensils How high must legs be on table-mounted equipment? A)At least 1 inch (3 centimeters) B)At least 2 inches (5 centimeters) C)At least 4 inches (10 centimeters) D)At least 6 inches (15 centimeters) - ANSWER At least 4 inches (10 centimeters) Which surfaces must be both cleaned and sanitized? A)Walls B)Cutting boards C)Storage shelves D)Garbage containers - ANSWER Cutting boards Which is a biological contaminant? A)Bones in a chicken fillet B)Norovirus in shellfish C)Metal shavings in a can of peaches D)Tomato juice served in a pewter pitcher - ANSWER Norovirus in shellfish A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made? A)The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns. B)The cook did not clean and sanitize the gloves before handling the hamburger buns. C)The cook did not wash hands before putting on the same gloves to slice the hamburger buns. D)The cook did not wash hands and put on new gloves before slicing the hamburger buns. - ANSWER The cook did not wash hands and put on new gloves before slicing the hamburger buns. When the kitchen garbage can was full, an employee placed the full garbage bag on a prep table and tied it securely. Then he carried it to the Dumpster and disposed of it. What was done incorrectly? A)The employee waited until the garbage was full. B)The bag was disposed of in a dumpster. C)The bag was placed on a prep table. D)The employee tied the bag shut. - ANSWER The bag was placed on a prep table. Which is a Big Eight food allergen? A)Broccoli B)Wheat C)Grapes D)Pork - ANSWER Wheat The water provided to a handwashing sink must be A)hot water only. B)cold water only. C)potable water only D)fluoridated water only. - ANSWER potable water only What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials? A)Absorbent and durable B)Hard and durable C)Porous and durable D)Smooth and durable - ANSWER Smooth and durable In a heat-sanitizing dishwasher, what is the minimum temperature for the final rinse? A)152°F (67°C) B)180°F (82°C) C)192°F (89°C) D)200°F (93°C) - ANSWER 180°F (82°C) A buser poured some cleaner from its original container into a smaller working container. What else does the buser need to do? A)Label the working container with its contents. B)Read the safety data sheet (SDS) for the cleaner. C)Use a new wiping cloth when first using the working container. D)Note on the original container that some cleaner was put into a working container. - ANSWER Label the working container with its contents. Which food item may be handled with bare hands? A)Sliced cheese for sandwiches B)Boiled egg slices for salad C)Chopped carrots for stew D)Parsley for garnish - ANSWER Chopped carrots for stew A food handler working in a hotel removes cold tuna salad from the cooler at 9:00 am and delivers it to a conference room for an 11:00 am buffet luncheon, where it is held without temperature control. By what time must the tuna salad be served or thrown out? A)12:00 p.m B)2:00 p.m. C)3:00 p.m. D)4:00 p.m. - ANSWER 3:00 p.m. To prevent food allergens from being transferred to food, A)clean and sanitize utensils before preparing an allergen special order. B)buy food from trusted suppliers. C)store cold food at 41°F (5°C) or lower. D)avoid pewter tableware and utensils and copper cookware. - ANSWER clean and sanitize utensils before preparing an allergen special order. 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 - ANSWER Bones in fish A handwashing station should have hot and cold water, soap, a way to dry hands, and a A)garbage container. B)second timer. C)clock. D)gloves. - ANSWER garbage container. The first step in cleaning and sanitizing items in a three-compartment sink is A)air-drying items. B)washing items in detergent. C)immersing items in sanitizer. D)rinsing, scraping, or soaking items. - ANSWER rinsing, scraping, or soaking items. The 6 conditions bacteria need to grow are food, acidity, temperature, time, oxygen, and A)meat. B)moisture. C)melatonin. D)management. - ANSWER moisture. A food-contact surface must be cleaned and sanitized before working with a different type of food. A)every 6 hours B)only if the food handler C)changes gloves. D)at the end of the food handler's shift. - ANSWER before working with a different type of food. An operation has a buffet with 8 different items on it. How many serving utensils are needed to serve the items on the buffet? A)1 B)2 C)4 D)8 - ANSWER 8 To prevent backflow, a sink must be equipped with a(n) A)Air gap B)Vacuum assist C)Overflow drain D)Touchless controls - ANSWER Air gap After scraping and washing, what is the third step in cleaning and sanitizing a prep table? A)Sanitizing B)Air-drying C)Rinsing D)Rewashing - ANSWER Rinsing Which does not require sanitizing? A)Plates B)Knives C)Walls D)Tongs - ANSWER Walls Which symptom could mean a customer is having an allergic reaction to food? A)Coughing B)Dehydration C)Swollen lips D)Sneezing - ANSWER Swollen lips Grease and condensation buildup on surfaces can be avoided with correct A)garbage disposal. B)lighting. [Show More]

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