ServSafe Exam Practice

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ServSafe Exam Practice their immune systems have weakened with age - ✔✔Why are elderly people at a higher risk for foodborne illnesses? chemical - ✔✔the three categories of food safety haza ... rds are biological, physical and? 2 or more - ✔✔for a foodborne illness to be considered an between 41 and 135 degrees - ✔✔Foodborne pathogens grow well at temperatures... moisture - ✔✔FAT TOM stands for Food, Acidity, Time, Temperature, Oxygen and Staphylococcus aureus - ✔✔Which pathogen is primarily found in the hair, nose, and throat of humans? Shiga toxin-producing E. coli - ✔✔While commonly linked with contaminated ground beef, what pathogen has also been linked with contaminated produce? cooking food to the right temperature - ✔✔What practice can reduce Salmonella spp. in poultry to safe levels? Staphylococcus aureus - ✔✔Covering wounds can help prevent the spread of which pathogen? Hepatitis A - ✔✔Which foodborne illness has been linked with ready to eat food and shellfish contaminated by sewage? wash their hands - ✔✔Viruses such as Norovirus and hepatitis A can be spread when foodhandlers fail to...? Amnesic shellfish poisoning - ✔✔A person who ate raw oysters later became disoriented and suffered memory loss, what illness could cause this? purchased from an approved, reputable supplier - ✔✔Foodservice operations should not use mushrooms unless then have been..? food allergies - ✔✔Eggs and peanuts are dangerous for people with which condition? toxic-metal poisoning - ✔✔Cooking tomato sauce in a copper pot can cause which illness? separate from - ✔✔To prevent chemical contamination, chemicals should be stored________ food and utensils? food allergies - ✔✔Itching and tightening of the throat are symptoms of what? clean and sanitize utensils before use - ✔✔To prevent food allergens from being transferred to food...? human elements, building interior, building exterior - ✔✔What three points should a food defense program focus on to prevent possible threats to food? wash their hands - ✔✔What must foodhandlers do after touching their hair, face or body? take off their apron - ✔✔What should foodhandlers do after prepping food and before using the restroom? after washing hands - ✔✔When should hand antiseptics be used? before putting on the gloves - ✔✔When should foodhandlers who wear gloves wash their hands? the foodhandler must be told to not come in to work - ✔✔When a foodhandler has been diagnosed with shigellosis, what steps must be taken? Salmonella Typhi - ✔✔Foodhandlers cannot work in their operation if they have an illness caused by which pathogen? sore throat and fever - ✔✔Foodhandlers who work in a nursing home cannot work in the operation if they have which symptom? prepping food - ✔✔Foodhandlers should not eat, drink, smoke, or chew gum or tobacco while..? cover the wound with a bandage and a glove or finger cot - ✔✔What should foodhandlers do if they cut their fingers while preparing food? washed, rinsed, and sanitize - ✔✔A foodhandler has finished trimming a raw chicken on a cutting board and needs it to prep vegetables. What must be done to the cutting board? surface temperature of a grill - ✔✔Infrared thermometers should be used to measure the...? between 70 and 125 degrees - ✔✔At what temperatures do foodborne pathogens grow most quickly? Immersion probe - ✔✔Which thermocouple probe should be used to check the temperature of a large stockpot of soup? it has been inspected and complies with local, state, and federal laws - ✔✔What is the most important factor in choosing an approved food supplier? 41 degrees - ✔✔What is the maximum acceptable receiving temperature for fresh beef? 45 degrees - ✔✔What is the warmest acceptable receiving temperature for eggs? open the carton and insert a thermometer stem into the food - ✔✔How should cartons of cloeslaw be checked for correct receiving temperature? lettuce, fresh salmon, fresh pork roast, fresh chicken breasts - ✔✔In top-to-bottom order, how should a fresh pork roast, fresh salmon, a carton of lettuce, and a pan of fresh chicken breasts be stored in a cooler? on the bottom shelf - ✔✔Where should raw poultry be placed in a cooler? sell-by or discard date - ✔✔When storing ready-to-eat TCS food that was prepared on site, what information must be included on the label? 50 to 70 degrees - ✔✔At what temperature should dry-storage rooms be kept? 7 days - ✔✔A restaurant that has prepared tuna salad can store it at 41 degrees or lower for a maximum of how many days? cook it - ✔✔What must you do to keep food safe after thawing it in a microwave? 165 degrees - ✔✔what is the minimum internal cooking temp for stuffed pork chops? 165 for 15 sec within 2 hours - ✔✔What are the time and temp requirements for reheating TCS food for hot holding? 165 degrees - ✔✔What is the minimum internal cooking temp for eggs, meat, poultry, and seafood cooked in a microwave? 155 degrees - ✔✔What is the minimum internal cooking temp for eggs that will be hot-held for later service? put the stock pot in ice water - ✔✔What is the correct way to cool a stockpot of clam chowder? time-temperature abuse - ✔✔What is the danger when thawing food at room temp? 155 degrees - ✔✔What is the minimum internal cooking temp for ground beef? top - ✔✔When serving, it is important to avoid touching the _____ of a plate? 1 - ✔✔Serving utensils should be used to serve max of _________ food items at a time? 41 degrees - ✔✔At what max internal temp should cold TCS food be held? refill - ✔✔When returning to self-service lines for more food, customers should not_____ their dirty plates? 135 degrees - ✔✔At what minimum internal temp should hot TCS food be held? purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect temperatures, practicing poor personal hygiene and using contaminated equipment - ✔✔The CDC has determined 5 common risk factors for foodborne illness what are they? conduct a hazard analysis - ✔✔What is the first step in developing a HACCP plan? procedures and practices - ✔✔A food safet [Show More]

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