215 Servsafe Exam 2022 Complete solution guide distinction level answers, updated fall 2022.

215 Servsafe Exam 2022 Complete solution guide distinction level answers, updated fall 2022 A refrigerator in the restaurant has six shelves, numbered "1 through 6" starting with the top shelf. The following items wer ...

215 Servsafe Exam 2022 Complete solution guide distinction level answers, updated fall 2022 A refrigerator in the restaurant has six shelves, numbered "1 through 6" starting with the top shelf. The following items were received today: ground chicken, hams, ready-to-eat salad dressing, ground beef, prime rib of beef, and fresh fish. On which shelf should the raw fish be stored? a. 2 b. 6 c. 3 d. 4 ANS. 2 A HACCP is a written plan that a. can be implemented in any operation b. that is used only during preparation and service c. is useful only to identify and control biological hazards d. is unique to each and every operation ANS. is unique to each and every operation What is the correct five-step sequence when cleaning and sanitizing items in a threecompartment sink? a. scrape, rinse, wash, rinse, and air dry b. scrape, wash, rinse, sanitize, and air dry c. wash, scrape, rinse, sanitize, and dry d. soak, scrape, wash, rinse, and air dry ANS. scrape, was, rinse, sanitize, and dry Cross-contact occurs when a. a cook does not change cutting boards between tasks b. the chef cooks French fries and onion rings in the same fryer c. oatmeal raisin cookies and chocolate nut cookies are on the same tray d. a worker fails to adequately wash hands after using the phone ANS. oatmeal raisin cookies and chocolate nut cookies are on the same tray A disease transmitted to people by food is called a a. foodborne illness b. food sensitivity c. food aversion d. food allergy ANS. foodborne illness The definition of a best-by dates is the a. date that the item was prepared b. date by which the product should be eaten for best flavor or quality c. date that the product should be discarded d. date based on food safety ANS. date by which the product should be eaten for best flavor or qualityWhy are people who have organ or bone-marrow transplants at high risk for foodborne illness? a. They have decreased stomach-acid production b. They have immature immune systems c. They have suppressed immune systems d. Their taste buds behave differently ANS. they have suppressed immune systems After four hours, a server checked the holding temperature of the diced hard-cooked eggs in the salad bar. It was 75 degrees F. What should be done with the eggs? a. Return the eggs to the cooler to cool it to a safe temperature b. Move the eggs to the front of the salad var so they get used first c. Remove the eggs from the salad bar, and send them to the kitchen to be cooked in fried rice d. Throw the eggs away and inform the manager ANS. throw the eggs away and inform the manager Nursing homes cannot serve raw or undercooked eggs, meat, or seafood because people living there a. would not pay attention to the health warmings about raw and undercooked food b. do not like the taste of raw and undercooked food c. are at high risk for getting foodborne illnesses d. cannot afford these types of food ANS. are at high risk for getting foodborne illnesses Which type of probe is best to measure the temperature of liquid? a. surface b. penetration c. immersion d. air ANS. immersion Which method of handling garbage helps prevent contamination of food and foodcontact surfaces? a. clean the inside and outside of garbage containers frequently b. remove garbage from prep areas after each shift c. clean recyclables in the prep area sinks before storing them d. leave covers off containers to avoid creating moisture ANS. clean the inside and outside of garbage containers frequently Potato salad that was prepared and stored on April 12 would have a discard date of a. april 17 b. april 19 c. april 18 c. april 16 ANS. april 18 TCS food has been time-temperature abused anytime it remains betwwen a. 41 and 135b. 0 and 31 c.136 and 200 d. 32 and 40 ANS. 41 and 135 Tead-to-eat TCS food must be date-marked if held for more than a. 48 hours b. 18 hours c. 24 hours d. 12 hours ANS. 24 hours Why might an operation have multiple color-coded sets of cleaning tools? a. to use the same set of cleaning tools on certain days b. to avoid contamination food-contact surfaces c. to lighten to mood of the cleaning staff d. to identify tool sets for each staff member ANS. to avoid contamination foodcontact surfaces Which surfaces must be cleaned and sanitized? a. walls b. storage shelves c. cutting boards d. garbage containers ANS. cutting boards Managers in Cindy's Palace notice that the employees are not taking food safety procedures seriously and are starting to use some unsafe practices. After a manger's meet, the decision was to understanding and a. reward the staff for good safety records b. assume the staff knows the rules and trust them to follow those rules c. write them up for any personal hygiene issue d. take corrective actions ANS. take corrective actions Which item should be rejected when receiving food from a supplier? a. ice cream with large ice crystals on the packaging b. fish in vacuum-packing that is intact with use-by-date c. eggs in a sealed, clean carton d. milk carton with a visible expiration date ANS. ice cream with large ice crystals on the packaging Harry has some leftover cheese sauce that he made on May 2. Then on May 5, he cooks some pasta, adds the leftover sauce, and makes a wonderful baked macaroni and cheese. The use-by-date is a. may 13 b. may 9 c. may 11 d. may 7 ANS. may 9How can an operation best protect food from physical contamination? a. wash hands correctly b. purchase food from an approved, reputable supplier c. store food away from prep areas d. use kitchenware made of pewter, copper, or zinc ANS. purchase food from an approved, reputable supplier Why should all cracks or seams be sealed in the kitchen? a. they can allow pests access b. they will open up and cause structural instability c. they are unsightly and make the kitchen look unprofessional d. they will cover up any faulty construction or repairs ANS. they can allow pests access Fred arrives first at work, and he discovers there is a broken water main down the street. He reports it to manager who asks if the operation still has water. Fred determines that the water is murky, and the flow is poor. Based on the information, the manager decides a. to open the operation until informed differently by the emergency crews b. to run a hose from the building behind the restaurant c. that there is potential for a significant risk and service will be stopped d. to boil water for all food preparation until the water runs clear ANS. that there is potential for a significant risk and service will be stopped To support food safety, which is an operation manager responsible for monitoring? a. safety regulation to agriculture b. local fire codes c. staff handwashing practices d. investigation of industry complaints ANS. staff handwashing practices The final step after washing hands and applying hand sanitizer is to a. wear the appropriate single-use gloves before touching food and equipment b. wash your hands using the correct handwashing procedure c. proceed to the dining room and avoid touching food and equipment d. allow the hand gel to dry before touching food or equipment ANS. allow the hand gel to dry before touching food or equipment Which kinds of detergents and sanitizers must be used with dishwashers? a. those approved by the regulatory authorities b. those recommended by similar operations c. those compatible with the operation's water supply d. those that the operation's supplier recommends ANS. those approved by the regulatory authority Which of the following items cannot be re-served? a. bread in a basketb. condiment packets c. packaged crackers d. condiment bottles ANS. bread in a basket When is a microwave oven an approved method for thawing frozen food? a. when the food is soaked in water and placed in the microwave oven b. when the food will be cooked in immediately after thawing c. when the food is allowed to sit at room temperature for an hour before cooking d. when the food is slacked before going into the microwave oven ANS. when the food will be cooked in immediately after thawing HACCP is a. set of procedures to be followed following a crisis b. simple program to implement active managerial control c. collection of standard operating procedures for foodservice operations d. complex solution to reducing the potential risks ANS. complex solution to reducing the potential risks A customer gets a cut in the gum when eating a fish dinner in your restaurant. This injury is most likely a result of a. environmental contamination from outdoor patio b. accidental bacterial contamination during preparation c. chemical contamination from incorrectly washed flatware d. physical contaminant from the fish ANS. physical contaminant from the fish The cook at Harvery's Restaurant makes sure that he takes the temperature of and tastes every hot food item before it goes out on the self-serve line. The correct method for the chef to taste is a. in designated area b. use a different bowl and taste with a clean utensil c. while dressed in a uniform d. use only the cooking spoon that was used for preparing that item ANS. use a different bowl and taste with a clean utensil All food-contact surfaces need to be cleaned and sanitized after how many hours of constant use? a. 1 b. 2 c. 5 d. 4 ANS. 4 Which surfaces must be cleaned and sanitized? a. walls b. garbage containers c. storage shelves d. cutting boards ANS. cutting boardsHow should an operation handle a recalled food item once it has been identified? a. remove the item from inventory, and place it with single-use items b. leave the item in inventory, and place a DO NOT DISCARD label on it c. leave the item in inventory, and place a DO NOT USE label on it d. remove the item from inventory, and place it in a secure loaction ANS. remove the item from inventory, and place it in a secure location Which is a correct rule about re-serving food previously served to another customer? a. do not re-serve bottles of ketchup and mustard b. do not re-serve unopened packets of jelly c. do not re-serve food returned by a customer d. do not re-serve wrapped crackers ANS. do not re-serve food returned by a customer When washing dishes in a three-compartment sink, the waterlighten and detergent solution in the first sink needs to be changed when the water becomes dirty or a. after 15 dishes have been washed b. every five minutes c. if the water temperature falls below 171 F d. when the sude are gone ANS. when the suds are gone Which is a naturally occuring physical contaminant? a. polishes b. fish bones c. false fingernails d. metal shavings ANS. fish bones Which is a good practice after handwashing? a. comb hair b. use a paper towel to turn off the faucet c. open the restroom door with the left hand d. put a clean bandage on a wound ANS. use a paper towel to turn off the faucet Which is a ready-to-eat food? a. beef b. washed carrots c. chicken d. shell eggs ANS. washed carrots Which may be a sign of a rodent infestation? a. a strong odor b. nests and damage to products c. food particles accumulating in coving d. leaking trash cans ANS. nests and damage to productsWhich act by a food handler can contaminate food? a. washing hands after touching a contaminant b. working with a bandaged wound c. taking care of an ailing child before working d. changing gloves before preparing food ANS. taking care of an ailing child before working A manager tests the concentration of the sanitizer solution at the cook's station and finds that it is weak. The manger immediately tells the cook to change the water, add sanitizer solution, and confirm that the concentration is correct. The manager has observed the problem and addressed it effectively. This is known as a a. potential avoidance b. procedural correction c. corrective action d. managerial interference ANS. correction action What is the minimum internal cooking temperature for poultry? ANS. 165 for 15 seconds What is the minimum internal cooking temperature for dishes that include previously cooked TCS ingredients? ANS. 165 for 15 seconds What is the minimum internal temperature for ground meat? ANS. 155 for 15 seconds What is the minimum internal temperature for ground seafood? ANS. 155 for 15 seconds What is the minimum internal temperature for shell eggs that will be hot held for service? ANS. 155 for 15 seconds What is the minimum internal temperature for seafood? ANS. 145 for 15 seconds What is the minimum internal temperature for steaks/chops? ANS. 145 for 15 seconds What is the minimum internal temperature for shell eggs that will be served immediately? ANS. 145 for 15 seconds What is the minimum internal temperature for roasts? ANS. 145 for 4 minutes What is the minimum internal temperature for fruit, vegetables, and grains that will be hot held for service? ANS. 135 with no minimum time What is the minimum internal temperature for tea? ANS. 175The five common mistakes that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygeine, and a. purchasing food form unsafe sources b. reheating leftover food c. serving read-to-eat food d. using single-use, disposable gloves ANS. purchasing food from unsafe sources What is an important measure for preventing foodborne illness? a. using new equipment b. controlling time and temperature c. serving locally grown food d. measuring pathogens ANS. controlling time and temperature Raw chicken breasts are left out at room temperature on a prep table. What is the main risk that could cause a foodborne illness? a. poor personal hygiene b. poor cleaning and sanitizing c. cross-contamination d. time-temperature abuse ANS. time-temperature abuse Which is a TCS food? a. strawberries b. sprouts c. flour d. bread ANS. sprouts What should food handlers do after prepping food and before using the restroom? a. change their gloves b. take off their hats c. wash their hands d. take off their aprons ANS. take off their aprons After which activity must food handlers was their hands? a. applying hand antiseptic b. clearing tables c. putting on gloves d. serving customers ANS. clearing tables When should food handlers who wear gloves wash their hands? a. before taking off their gloves b. after putting on the gloves c. before putting on the gloves d. after applying a hand antiseptic ANS. before putting on the gloves When should hand antiseptics be used?a. before washing hands b. when gloves are not being used c. after washing hands d. when soap is unavailable ANS. after washing hands 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 wash hands and put on new gloves before slicing the hamburger buns b. the cook did not wash hands before putting on the same gloves to slice the hamburger buns c. the cook did not wear reusable gloves while handling the raw ground beef and hamburger buns d. the cook did not clean and sanitize the gloves before handling the hamburger buns ANS. the cook did not wash hands and put on new gloves before slicing the hamburger buns Which piece of jewelry can be worn on a food handler's hand or arm? a. watch b. plain band ring c. medical bracelet d. diamond ANS. plain band ring When is it acceptable to eat in an operation? a. when handling utensils b. when prepping food c. when sitting in a break area d. when washing dishes ANS. when sitting in a break room A food handler has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do? a. wear gloves while handling food b. wash hands frequently while handling food c. work in a nonfood-handling position d. stay home until a doctor approves a return to work ANS. stay home until a doctor approves a return to work A food handler prepares and delivers meals to elderly individuals receiving cancer care services at home. What symptoms require the food handler to stay home from work? a. thirst with itching b. soreness with fatigue c. sore throat with fever d. headache with soreness ANS. sore throat with fever What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?a. tell the cook to rest for a couple of hours and then come to work b. tell the cook to go to the doctor and then immediately come to work c. tell the cook to stay away from work and see and doctor d. tell the cook to come in for a couple of hours and then go home ANS. tell the cook to stay away from work and see a doctor What are the most common symptoms of a foodborne illness? a. diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice b. diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness c. diarrhea, vomiting, fever, nausea, abdominal cramps, and headache d. diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness ANS. diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice What is the most important way to prevent a foodborne illness from bacteria? a. practice good personal hygiene b. practice correct cleaning and sanitizing c. control time and temperature d. prevent cross-contamination ANS. control time and temperature Which FAT TOM condition will a foodservice operation be most able to control? a. time b. moisture c. acidly d. oxygen ANS. time Shiga toxin-producing E. coli are commonly linked with what type of food? a. raw ground beef b. dairy products c. thick stews d. potato salad ANS. raw ground beef A customer called an operation and told the manager about getting sick after eating there. The customer complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness? a. shigella spp. b. norovirus c. shiga toxin-producing E. coli d. salmonella typhi ANS. norovirus Which pathogen can be controlled by washing hands and controlling flies inside and outside the operation? a. shigella spp. b. clostridium botulinum c. hepatitis A d. vibro parahemolyticus ANS. shigella sppWhich pathogens are found in high numbers in an infected person's faces, are highly infectious, and can cause severe illness? a. bacillus, listeria monocytogenes, clostridium perfringes, saxitoxin, and brevitoxin b. histamine, mold, fungi, ciguatoxin, and domoic acid c. anisakis simplex, crytosporidium parvum, giardia duodenalis, vibro vulnificus, and clostridium botulinum d. hepatitis A, norovirus, salmonella typhi, shigella spp, and shiga toxin-producing E coli ANS. hepatitis A, norovirus, salmonella typhi, shigella spp, and shiga toxin-producing E coli What is the most important way to prevent a foodborne illness from viruses? a. practice good personal hygiene b. control time and temperature c. prevent cross-contamination d. practice correct cleaning and sanitizing ANS. practice good personal hygiene Parasites are commonly linked with what type of food? a. poultry b. canned food c. rice d. seafood ANS. seafood A customer had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness? a. toxin b. virus c. bacteria d. parasite ANS. toxin A food handler stored a sanitizer spray bottle on a shelf above the prep table that had just been sanitized. THroughout the day, the food handler used the sanitizer on the prep table, storing it in the same spot. What should the food handler have done differently? a. stored the sanitizer bottle on the prep table between uses b. stored the sanitizer bottle away from the prep area c. stored the sanitizer bottle with food supplies below the prep table d. stored the sanitizer bottle on the floor between uses ANS. stored the sanitizer bottle away from the prep area Eggs and peanuts are dangerous for people with which condition? a. poor personal hygiene b. food allergies c. chemical sensitivity d. FAT TOM ANS. food allergiesTo prevent the deliberate contamination of food, a manger should know who is in the facility, monitor the security of products, keep information related to food security on file, and know a. when to register with the EPA b. where to find MSDS in the operation c. how to fill out an incident report d. who to contact about suspicious activity ANS. who to contact about suspicious activity Wheezing and shortness of breath are symptoms of what? a. allergic reaction b. hemorrhagic colitis c. hepatitis A d. bacillus cereus ANS. allergic reaction What should food handlers do to prevent food allergens from being transferred to food? a. store cold food at 41 F or lower b. buy from approved, reputable suppliers c. label chemical containers correctly d. clean and sanitize utensils after use ANS. clean and sanitize utensils after use A food handler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. What must be done to the cutting board? a. it must be dried with a paper towel b. it must be rinsed in hot water and air-dried c. it must be washed, rinsed, and sanitized d. it must be turned over to the other side ANS. it must be washed, rinsed, and sanitized At what temperatures do most foodborne pathogens grow most quickly? a. between 45 and 65 b. between 130 and 165 c. between 70 and 125 d. between 0 and 41 ANS. between 70 and 125 How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? a. past the dimple of the thermometer stem b. up to the dimple of the thermometer stem c. up to the tip of the thermometer stem d. just past the tip of the thermometer stem ANS. up to the dimple of the thermometer stem What probe should be used to check the temperature of a large stockpot of chili? a. penetration probe b. immersion probec. air probe d. surface probe ANS. immersion probe What device can be used to record time-temperature abuse during the deliver of food? a. time-temperature indicator b. thermistor c. bimetallic stemmed thermometer d. thermocouple ANS. time-temperature indicator Which type of thermometer can read temperature without touching the item's surface? a. TTI b. immersion probe c. infared d. air probe ANS. infared A thermometer used to measure the temperature of food must be accurate to what temperature? a. +/- 4 or +/- 3 b. +/- 2 or +/- 1 c. +/- 6 or +/- 5 d. +/- 8 or +/- 7 ANS. +/- 2 or +/- 1 What is the most important factor in choosing a food supplier? a. it has a HACCP program or other food safety system b. it has been inspected and complies with local, state, and federal laws c. it has documented manufacturing and packaging practices d. its warehouse is close to the operation, reducing shipping time ANS. it has been inspected and complies with local, state, and federal laws What should be done with an item that has been recalled? a. throw it out b. arrange a pick-up from the vendor c. remove the item from inventory, and place it in a secure location d. record the item's use-by date, and place the item in storage ANS. remove the item from inventory, and place it in a secure location Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this? a. cross-contamination b. cross-contact c. time-temperature abuse d. incorrect cleaning and sanitizing ANS. time-temperature abuse Live shellfish must be received with what do