Servsafe Practice Test (50 questions)

Document Content and Description Below

Servsafe Practice Test (50 questions) Who has the higher risk of foodborne illness? - ✔✔Elderly people Parasites are commonly associated with: - ✔✔seafood Ciguatera Toxin is commonly found ... in: - ✔✔amberjack What is a TCS Food? - ✔✔Baked potato Metal shavings are which type of contaminant - ✔✔Physical What should foodservice operations do to prevent the spread of hepatitis A? - ✔✔Exclude staff with jaundice from the operation To wash hands properly, a food handler must first - ✔✔wash hands and arms What should foodservice operators do to prevent customer illness from Shigella spp.? - ✔✔Control flies inside and outside of the operation. What must a food handler with a hand wound do to safely work with food? - ✔✔Bandage the wound with an impermeable cover and wear a single-use glove What items are considered acceptable work attire for a food handler? - ✔✔Plain-band ring What task requires food handlers to wash their hands before and after doing it? - ✔✔Handling raw meat, poultry, or seafood Which action requires a food handler to change their gloves? - ✔✔The food handler is wearing gloves that have been torn. How should the temperature of a shipment of cottage cheese be taken when it arrives in the operation? - ✔✔Place the thermometer stem into an opened container When should a shipment of fresh chicken be rejected? - ✔✔The receiving temperature is 50F Where should ground fish be stored in a cooler? - ✔✔below the pork roasts What is the maximum number of days that ready-to-eat food can be stored if held at 41F? - ✔✔7 days In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored? - ✔✔Lettuce, fresh halibut, fresh beef roast, ground chicken What organization requires Material Safety Data Sheets? - ✔✔OSHA What is the minimum internal cooking temperature for rice that is hot-held for service? - ✔✔135F What food item does the Food and Drug Administration advise against offering on a children's menu? - ✔✔rare cheeseburgers TCS food reheated for hot-holding must reach what temperature: - ✔✔165F for 15 seconds What method should never be used to thaw food? - ✔✔Place item on a prep counter When partial cooking food to be finished later, what is the maximum cooking time allowed during initial cooking? - ✔✔60 minutes (1 hour) Food held at 41F or lower before being removed from refrigeration can be held without temperature control for up to how many hours? - ✔✔6 hours Hot TCS food can be held without temperature control for a maximum of: - ✔✔4 hours Which food may be re-served to customers? - ✔✔Unopened, pre-packaged food What is the purpose of setting a critical limits in the HACCP plan? - ✔✔To Reduce hazards to safe levels What is the minimum water temperature required when using hot water to sanitize objects? - ✔✔171F What HACCP principle is being practiced when food handlers rewash melons that have surface dirt? - ✔✔Corrective Action What is the final step in cleaning and sanitizing a prep table? - ✔✔allowing the surface to air dry How many seconds does an iodine sanitizer need to be in contact with the object being sanitized? - ✔✔30 seconds If a food-contact surface is in constant use, how often should it be cleaned an sanitized? - ✔✔every 4 hours What is the third step in cleaning and sanitizing items in a 3-compartment sink? - ✔✔Rinsing What type of thermocouple probe should be used to check the internal temperature of a beef roast? - ✔✔Penetration What food safety practice can prevent cross-contact? - ✔✔Washing, rinsing, and sanitizing, utensils before each use. What is the most likely cause of wheezing and hives? - ✔✔Food allergies What is a basic characteristic of a virus? - ✔✔requires a living host Where should staff members eat, drink, smoke, or chew gum? - ✔✔In designed areas When can a food handler with a sore throat and a fever return to work with or be around food? - ✔✔A written medical release is provided What should a foodservice operator do when responding to a foodborne-illness outbreak? - ✔✔Segreate the product What bacteria is commonly linked with poultry, eggs, dairy products and produce? - ✔✔Salmonella spp. Scombroid poisoning can be prevented by: - ✔✔purchasing fish from approved, reputable suppliers Jaundice is a symptom of which foodborne illness? - ✔✔Hepatitis A Food must be cooled from 135F to ______ within 2 hours - ✔✔70F [Show More]

Last updated: 3 years ago

Preview 1 out of 5 pages