ServSafe Practice Test- with complete solutions

A. They have not built up strong immune systems. - ANSWER Why are preschool-age children at a higher risk for food borne illnesses? A. They have not built up strong immune systems. B. They are more likely to spend time ...

A. They have not built up strong immune systems. - ANSWER Why are preschool-age children at a higher risk for food borne illnesses? A. They have not built up strong immune systems. B. They are more likely to spend time in a hospital. C. The are more likely to suffer allergic reactions. D. Their appetites have increased since birth. C. Sprouts - ANSWER Which is a TCS food? A. Bread B. Flour C. Sprouts D. Strawberries D. purchasing food from unsafe sources - ANSWER The 5 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 hygiene, and A. reheating leftover food. B. serving ready-to-eat food. C. using single-use, disposable gloves D. purchasing food from unsafe sources. D. Controlling time and temperature - ANSWER What is an important measure for preventing food borne illness? A. Serving locally grown food B. Using new equipment C. Measuring pathogens D. Controlling time and temperature D. Time-temperature abuse - ANSWER Raw chicken breast are left out at room temperature on a prep table. What is the risk that could cause a food borne illness? A. Cross-contamination B. Poor cleaning and sanitizing C. Poor personal hygiene D. Time-temperature abuse B. Poor cleaning and sanitizing - ANSWER A server cleans a dining table with a wiping cloth and then puts the cloth in an apron pocket. What is the risk that could cause a food borne illness? A. Cross-contamination B. Poor cleaning and sanitizing C. Poor personal hygiene D. Time-temperature abuse C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice - ANSWER What are the most common symptoms of a food borne illness? A. Diarrhea, vomiting, fever, nausea, abdominal cramps and dizziness B. Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice D. Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness A. Control time and temperature - ANSWER What is the most important way to prevent a food borne illness from bacteria? A. Control time and temperature B. Prevent cross-contamination. C. Practice good personal hygiene. D. Practice good cleaning and sanitizing D. Raw ground beef - ANSWER Enterohemorrhagic and shiga toxin-producing E. coli are commonly linked with what type of food? A. Potato salad B. Thick stews C. Dairy products D. Raw ground beef C. Practice good personal hygiene - ANSWER What is the most important way to prevent a food borne illness from viruses? A. Control time and temperature B. Prevent cross-contamination. C. Practice good personal hygiene. D. Practice good cleaning and sanitizing. A. Norovirus - ANSWER A guest called a restaurant and told the manager about getting sick after eating there. The guest complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness? A. Norovirus B. Shigella spp. C. Salmonella Typhi D. Enterohemoryhagic and shiga toxin-producing E. coli C. Seafood - ANSWER Parasites are commonly liked with what type of food? A. Rice B. Poultry C. Seafood D. Canned Food A. Toxin - ANSWER A guest 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 A. Stored the sanitizer bottle away from the prep area - ANSWER A food handler stored a sanitizer spray bottle on the 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 away from the prep area B. Stored the sanitizer bottle on the floor between uses C. Stored the sanitizer bottle on the prep table between uses D. Stored the sanitizer bottle with food supplies below the prep table D. who to contact about suspicious activity - ANSWER To prevent the deliberate contamination of food, a manager 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. how to fill out an incident report. C. where to find MSDS in the operation. D. who to contact about suspicious activity. A. Clean and sanitize utensils after use. - ANSWER What should food handlers do to prevent food allergens from being transferred to food? A. Clean and sanitize utensils after use. B. Buy from approved, reputable suppliers. C. Store cold food at 41 degrees F or lower D. Label chemical containers correctly. D. Clearing tables - ANSWER After which activity must food handlers wash their hands? A. Putting on gloves B. Serving customers C. Applying hand antiseptic D. Clearing tables D. Take off their aprons - ANSWER What should food handlers do after prepping food and before using the restroom? A. Wash their hands B. Take off their hats C. Change their gloves D. Take off their aprons C. Plain band ring - ANSWER Which piece of jewelry can be worn on a food handler's hand or arm? A. Watch B. Diamond ring C. Plain band ring D. Medical bracelet A. After washing hands - ANSWER When should hand antiseptic be used? A. After washing hands B. Before washing hands C. When soap in unavailable D. When gloves are not being used D. The cook did not wash hands and put on new gloves before slicing the hamburger buns. - ANSWER 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. A. Stay home until a doctor approves a return to work - ANSWER A food handler has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do? A. Stay home until a doctor approves a return to work B. Wear gloves while handling food. C. Work in a nonfood handling position D. Wash hands frequently while handling food. C. Sore throat with fever - ANSWER A food handler prepares and delivers meals to elderly individuals receiving cancer care services at home. What symptoms require this food handler to stay home from work? A. Thirst with itching B. Soreness with fatigue C. Sore throat with fever D. Headache with soreness C. When sitting in a break area - ANSWER When is it acceptable to eat in an operation? A. When prepping food B. When washing dishes C. When sitting in a break area D. When handling utensils A. Tell the cook to stay away from work and see a doctor. - ANSWER 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 stay away from work and see a doctor. B. Tell the cook to come in for a couple of hours and then go home. C. Tell the cook to rest for a couple of hours and then come to work. D. Tell the cook to go to the doctor and then immediately come to work. C. It must be washed, rinsed and sanitized - ANSWER A food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables. What must be done to the cutting board? A. It must be dried with a paper towel. B. It must be turned over to the other side. C. It must be washed rinsed, and sanitized. D. It must be rinsed in hot water and air-dried D. Up to the dimple of the thermometer stem - ANSWER How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? A. Up to the tip of the thermometer stem B. Just past the tip of the thermometer stem C. Past the dimple of the thermometer stem D. Up to the dimple of the thermometer stem B. Immersion probe - ANSWER Which probe should be used to check the temperature of a large stockpot of chili? A. Air probe B. Immersion probe C. Penetration probe D. Surface probe C. Between 70 degrees F and 125 degrees F - ANSWER At what temperature do most food borne pathogens grow most quickly? A. Between 0 degrees F and 41 degrees F B. Between 45 degrees F and 65 degrees F C. Between 70 degrees F and 125 degrees F D. Between 130 degrees F and 165 degrees F C. Infrared - ANSWER Which type of thermometer can read temperature without touching the item's surface? A. Air probe B. Immersion probe C. Infrared D. TTI A. +/- 2 degrees F - ANSWER A thermometer used to measure the temperature of food must be accurate to what temperature? A. +/- 2 degrees F B. +/- 4 degrees F C. +/- 6 degrees F D. +/- 8 degrees F D. Time-temperature indicator - ANSWER What device can be used to record time-temperature abuse during the delivery of food? A. Bimetallic stemmed thermometer B. Thermistor C. Thermocouple D. Time-temperature indicator D. It has been inspected and complies with local state, and federal laws. - ANSWER 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 documented manufacturing and packing practices. C. Its warehouse is close to the operation, reducing shipping time. D. It has been inspected and complies with local, state, and federal laws. B. Insert a thermometer probe into the thickest part of the fish. - ANSWER What is the best method of checking the temperature of a delivery of fresh fish? A. Feel the fish, making sure that it is cold to the touch. B. Insert a thermometer probe into the thickest part of the fish. C. Place a time-temperature indicator on the surface of the fish. D. Use an infrared thermometer to check the fish's temperature. B. 41 degrees F or lower - ANSWER What is the correct temperature for receiving cold TCS food? A. 32 degrees F or lower B. 41 degrees F or lower C. 45 degrees F or lower D. 50 degrees F or lower B. It is cooled to 41 degrees F or lower in 4 hours - ANSWER Milk can be received at 45 degrees F under what condition? A. It is thrown out after 2 days B. It is cooled to 41 degrees F or lower in 4 hours C. It is immediately cooled to 41 degrees or lower D. It is served or used in the operation within 2 hours C. Time-temperature abuse - ANSWER 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-contact B. Cross-contamination C. Time-temperature abuse D. Incorrect cleaning and sanitizing D. It must be correctly frozen before you receive it. - ANSWER What is required when receiving fish that will be served raw or partially cooked? A. It must be alive when received. B. It must be thawed in the microwave. C. It must be used within 24 hours of receiving. D. It must be correctly frozen before you receive it. C. Date that the food should be thrown out - ANSWER What must be included on the label of TCS food that was prepped in-house? A. Date that the food was received B. Name of each TCS ingredient included C. Date that the food should be thrown out D. List of all potential ingredients in the food C. 7 days - ANSWER How long can TCS food that was prepped in-house be stored? A. 3 days B. 5 days C. 7 days D. 9 days C. In front of food with later use-by dates - ANSWER When storing food using the FIFO method, where should the food with the earliest use-by dates be stored? A. Below food with later use-by dates B. Behind food with later use-by dates C. In front of food with later use-by dates D. Alongside food with later use-by dates A. Cross-contamination - ANSWER What is the problem with storing raw ground beef above prepped salads? A. Cross-contamination B. Poor personal hygiene C. Time-temperature abuse D. Cross-contact with allergens A. Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts - ANSWER In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breast be stored in a cooler? A. Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts B. Fresh salmon, fresh pork roast, fresh chicken breasts, lettuce C. Lettuce, fresh chicken breasts, fresh pork roast, fresh salmon D. Fresh salmon, lettuce, fresh chicken breasts, fresh pork roast D. At least 6" (15cm) - ANSWER How many inches (centimeters) from the floor should food be stored? A. At least 1" (3 cm) B. At least 2" (5 cm) C. At least 4" (10 cm) D. At least 6" (15cm) A. 70 degrees F - ANSWER What is the maximum water temperature allowed when thawing food? A. 70 degrees F B. 65 degrees F C. 60 degrees F D. 55 degrees F B. Cook it - ANSWER What must food handlers do to food immediately after thawing it in the microwave oven? A. Hold it B. Cook it C. Cool it D. Freeze it B. Cross contamination - ANSWER What can occur if prep tables are not cleaned and sanitized between uses? A. Off flavors in food B. Cross-contamination C. Toxic-metal poisoning D. Time-temperature abuse C. Time temperature abuse - ANSWER A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the turkeys? A. Cross-contamination B. Poor personal hygiene C. Time-temperature abuse D. Poor cleaning and sanitizing C. Time temperature abuse - ANSWER A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the problem with this situation? A. Cross-contamination B. Poor personal hygiene C. Time-temperature abuse D. Poor cleaning and sanitizing