ServSafe Practice Test 2022/2023 with complete solutions

The purpose of a food safety management system is to - ANSWER prevent foodborne illness by controlling risks and hazards A manager's responsibility to actively control risk factors for foodborne illnesses is called - ...

The purpose of a food safety management system is to - ANSWER prevent foodborne illness by controlling risks and hazards A manager's responsibility to actively control risk factors for foodborne illnesses is called - ANSWER active managerial control A manager as a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control? - ANSWER corrective action A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control? - ANSWER management oversight One way for managers to show that they know how to keep food safe is to - ANSWER become certified in food safety A power outage has left hot TCS foods out of temperature control for six hours. What must be done with the food? - ANSWER throw the food away An imminent health hazard, such as a water supply interruption, requires immediate correction or - ANSWER closure of operation What is the best way to protect food from deliberate tampering? - ANSWER make it as difficult as possible for someone to tamper with it To prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security of products, keep information related to food security on file, and know - ANSWER who is in the facility Where should food handlers wash their hands? - ANSWER designated sink for handwashing What must food handlers do after touching body or clothing? - ANSWER wash their hands When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap? - ANSWER 10 seconds After which activity must food handlers wash their hands? - ANSWER clearing tables What is the main reason for food handlers to avoid scratching their scalps? - ANSWER spreading pathogens to the food When may food handlers wear plain-band rings? - ANSWER at any time What should a food handler do when working with an infected cut on the finger? - ANSWER cover the wound with an impermeable bandage or finger cot and a glove What is the only jewelry that may be worn on the hands or arms while handling food? - ANSWER plain-band ring In addition to other criteria, how many people must have the same symptoms in order for a foodborne illness to be considered an outbreak? - ANSWER at least 2 What should a food handler with a sore throat and fever be excluded from the operation? - ANSWER customers served are primarily a high-risk population What is a basic characteristic of a virus? - ANSWER requires a living host to grow After handling raw meat and before handling produce, what should food handlers do with their gloves? - ANSWER wash hands and change them Where should personal items, like a coat, be stored in the operation? - ANSWER in a designated area, away from food What should food handlers do after prepping food and before using the restroom? - ANSWER take off their aprons How should the temperature of a shipment of sour cream be taken when it arrives at an operation? - ANSWER remove the lid of a container and put the thermometer stem into the sour cream Ice crystals on a frozen item indicate - ANSWER time-temperature abuse What is the most important factor in choosing an approved food supplier? - ANSWER it has been inspected and complies with local, state, and federal laws Which item should be rejected? - ANSWER bags of organic cookies in torn packaging Supplies should be stored away from the walls and at least ___ off the floor - ANSWER 6 inches (15 centimeters) Soup on a buffet should be labeled with the - ANSWER name of the food How should chemicals be stored? - ANSWER away from prep areas What should be done to ready-to-eat TCS foods that will be prepped on-site and held for longer than 24 hours? - ANSWER date mark it What must a manager do with a recalled food item in the operation? - ANSWER store the recalled item separately from other food A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next? - ANSWER label the item to prevent it from accidentally being placed back in inventory A food item that is received with an expired use-by date should be - ANSWER rejected Cold food can be held intentionally without temperature control for ___ hours as long as it does not exceed 70F - ANSWER 6 When delivering food for off-site service, raw poultry must be stored - ANSWER separately from ready-to-eat food What is the minimum internal cooking temperature for seafood? - ANSWER 145F or higher for 15 seconds Food must be cooled from 135F to ___ within 2 hours - ANSWER 70F Hot TCS food being hot-held for service must be at what temperature? - ANSWER 135F or above Which method is a safe way to thaw food? - ANSWER as part of the cooking process Food being cooled must pass quickly through which temperature range to reduce pathogen growth? - ANSWER 180F to 130F What food item does the FDA advise against offering on a children's menu? - ANSWER rare cheeseburgers A food handler with a sore throat and a fever should be excluded from working in a day-care center, because the children - ANSWER are a high-risk population Which is a chemical contaminant? - ANSWER tomato juice served in a pewter pitcher Which is a biological contaminant? - ANSWER Norovirus in shellfish The 6 conditions bacteria need to grow are food, acidity, temperature, time, oxygen, and - ANSWER moisture Using the same knife to chop carrots for a salad immediately after cutting up raw chicken is an example of - ANSWER cross-contamination Which is an example of physical contamination? - ANSWER bones in fish Which symptoms could mean a customer is having an allergic reaction to food? - ANSWER swollen lips To prevent food allergens from being transferred to food, - ANSWER clean and sanitize utensils before preparing an allergen special order Which is a Big Eight food allergy? - ANSWER wheat What is the minimum temperature that must be maintained when holding hot soup for service? - ANSWER 135F Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served? - ANSWER 70F 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 54F. What must the food handler do? - ANSWER discard the chicken salad A food handler working in a hotel removes cold tuna salad from the cooler at 9:00am 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? - ANSWER 3:00pm An operation has a buffet with 8 different items on it. How many serving utensils are needed to serve the items on the buffet? - ANSWER 8 Which food item may be handled with bare hands - ANSWER chopped carrots for stew 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? - ANSWER the cook did not wash hands and put on new gloves before slicing the hamburger buns When must a consumer advisory be provided for menu items containing TCS food? - ANSWER when the item is raw or undercooked Which feature is most important for a chemical storage area? - ANSWER good lighting What is the correct way to store mops in between uses? - ANSWER hanging on a hook A buser poured some cleaner from its original container into a smaller working container. What else does the buser need to do? - ANSWER label the working container with its contents Which does not require sanitizing? - ANSWER walls Which surfaces must be both cleaned and sanitized? - ANSWER cutting boards The first step in cleaning and sanitizing items in a three-compartment sink is - ANSWER rinsing, scraping, or soaking items After scraping and washing, what is the third step in cleaning and sanitizing a prep table? - ANSWER rinsing In a heat-sanitizing dishwasher, what is the minimum temperature for the final rinse? - ANSWER 180F a food-contact surface must be cleaned and sanitized - ANSWER before working with a different type of food Where should garbage cans be cleaned - ANSWER away from food and utensils 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? - ANSWER the bag was placed on the prep table Grease and condensation buildup on surfaces can be avoided with correct - ANSWER ventilation To prevent backflow, a sink must be equipped with a(n) - ANSWER air gap What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials? - ANSWER smooth and durable What information should a master cleaning schedule contain? - ANSWER what should be cleaned, when, by whom, and how A handwashing station should have hot and cold water, soap, a way to dry hands, and a - ANSWER garbage container 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? - ANSWER created a corss-connection The water provided to a handwashing sink must be - ANSWER potable water only Which individual should apply pesticides in a foodservice ooperation? - ANSWER a pest control operator A food handler who is receiving a food delivery observes signs of pests in the food. What should be done? - ANSWER the shipment should be stored outside the kitchen until a manager inspects it How high must legs be on table-mounted equipment? - ANSWER at least 4 inches (10 centimeters)