Servsafe Practice Test 2022/2023 (Answered)

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Which agency enforces food safety in a restaurant or foodservice operation? A Centers for Disease Control and Prevention B Food and Drug Administration C State or local regulatory authority D U. ... S. Department of Agriculture - ANSWER C State or local regulatory authority Three components of active managerial control include A identifying risks, creating specifications, and training. B identifying risks, corrective action, and training. C identifying risks, creating purchase orders, and training. D identifying risks, record keeping, and training. - ANSWER B identifying risks, corrective action, and training. A broken water main has caused the water in an operation to appear brown. What should the manager do? A Contact the local regulatory authority before use. B Use the water for everything except dishwashing. C Boil the water for 1 minute before use. D Use the water for everything except handwashing - ANSWER A Contact the local regulatory authority before use 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 Safety Data Sheets in the operation. D whom to contact about suspicious activity - ANSWER D whom to contact about suspicious activity A food handler who has just bused tables must do what before handling food? A Change apron B Wash hands C Put disposable gloves back on D Wipe hands on a cloth towel - ANSWER B Wash hands As part of handwashing, food handlers must scrub their hands and arms for at least A 3 seconds. B 5 seconds. C 10 seconds. D 20 seconds. - ANSWER C 10 seconds. To work with food, a food handler with an infected hand wound must A cover the wound with an impermeable cover and wear a single-use glove. B cover the wound with an impermeable cover and limit contact with food. C wash hands and bandage the wound with an impermeable cover. D apply ointment and bandage the wound with an impermeable cover. - ANSWER A cover the wound with an impermeable cover and wear a single-use glove. How should food handlers keep their fingernails? A Short and unpolished B Long and unpolished C Long and painted with nail polish D Short and painted with nail polish - ANSWER A Short and unpolished What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever? A Exclude the food handler from the operation. B Report the illness to the local regulatory authority. C Speak with the food handler's medical practitioner. D Restrict the food handler from working with food - ANSWER D Restrict the food handler from working with food What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness caused by Shigella spp.? A Keep the food handler away from duties that involve food. B Exclude the food handler from the operation. C Make sure the food handler is supplied with disposable glove D Make sure the food handler washes hands often. - ANSWER B Exclude the food handler from the operation. Where should staff members eat, drink, smoke, or chew gum? A Where customers cannot see them B Outside the kitchen door C Dishwashing areas D Designated areas - ANSWER D Designated areas How long must shellstock tags be kept on file? A 30 days after the day the shellfish were received B 90 days after the day the shellfish were received C 30 days after the last shellfish was sold or served from the container D 90 days after the last shellfish was sold or served from the container - ANSWER D 90 days after the last shellfish was sold or served from the container When receiving a delivery of food for an operation, it is important to A inspect only the TCS food. B inspect all food immediately before storing it. C stack the delivery neatly and inspect it within 12 hours. D store it immediately and inspect it later. - ANSWER B inspect all food immediately before storing it. Which item is stored correctly in the cooler? A Macaroni salad stored above raw salmon B Raw ground pork stored below raw poultry C Raw poultry stored above raw pork roast D Sliced pineapple stored below raw steaks - ANSWER A Macaroni salad stored above raw salmon 5 Ready-to-eat TCS food must be date marked if it will be stored for longer than A 12 hours. B 24 hours. C 36 hours. D 48 hours. - ANSWER B 24 hours. 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? A Refer to the vendor notification for next steps B Contact the supplier and arrange for the product to be picked up C Label the item to prevent it from accidently being placed back in inventory D Inform the local media, customers, and employees of the reason for the recall - ANSWER C Label the item to prevent it from accidently being placed back in inventory What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41°F (5°C) before it must be sold, served, or thrown out? A 2 days B 5 days C 7 days D 9 days - ANSWER C 7 days Pathogens are likely to grow well in a meat stew that is A below freezing temperature. B at refrigeration temperatures. C between 41°F and 135°F (5°C and 57°C). D cooked to the correct internal temperature - ANSWER C between 41°F and 135°F (5°C and 57°C). Which is a TCS food? A Bananas B Coffee C Crackers D Sprouts - ANSWER D Sprouts Cut melons should be stored at what internal temperature? A 41°F (5°C) or lower B 45°F (7°C) or lower C 51°F (11°C) or lower D 55°F (13°C) or lower - ANSWER A 41°F (5°C) or lower Why are preschool-age children at a higher risk for getting a foodborne illness? A They do not have strong appetites. B They do not receive enough nutrition. C They are more likely to suffer allergic reactions. D They have not yet built up their immune systems. - ANSWER D They have not yet built up their immune systems. What is one factor that affects the growth of bacteria in food? A Leanness B Density C Ripeness D Acidity - ANSWER D Acidity Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of A cross-contamination. B time-temperature abuse. C physical contamination. D toxic-metal poisoning - ANSWER A cross-contamination. Peanuts and soy products are two possible food items that can be dangerous for people with A FAT TOM. B food allergies. C chemical sensitivity. D poor personal hygiene. - ANSWER B food allergies. Wheezing and hives are symptoms of A food allergies. B Norovirus. C botulism. D hepatitis A. - ANSWER A food allergies A catering employee removed a 135°F (57°C) tray of lasagna from hot-holding for service in a hotel conference room at 11:00 am. By what time must the lasagna be thrown out? A 12:00 p.m. B 2:00 p.m. C 3:00 p.m. D 4:00 p.m. - ANSWER C 3:00 p.m. Which of these operations is never allowed to hold TCS food without temperature control? A Catered event B Nursing home C Quick service operation D Convenience store - ANSWER B Nursing home Which action could contaminate food at a self-service area? A Keeping hot TCS food at 135°F (57°C) B Allowing customers to reuse plates C Labeling all containers and handles D Taking food temperatures every hour - ANSWER B Allowing customers to reuse plates Which food item may be handled with bare hands? A Cooked pasta for salad B Chopped potatoes for soup C Canned tuna for sandwiches D Pickled watermelon for garnish - ANSWER B Chopped potatoes for soup When preparing to wash dishes in a three-compartment sink, what is the first task? A Remove leftover food from the dishes. B Fill the first sink with detergent and water. C Clean and sanitize the sinks and drain boards. D Make sure there is a working clock with a second hand. - ANSWER C Clean and sanitize the sinks and drain boards. When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the A common name of the chemical B expiration date of the chemical. C date the chemical was transferred. D name of the person who transferred the chemical. - ANSWER A common name of the chemical Which does not require sanitizing? A Plates B Knives C Walls D Tongs - ANSWER C Walls What is the definition of sanitizing? A Washing a surface to a clean level B Using a cloth on a surface until it is clean C Removing the amount of dirt on a surface to safe levels D Reducing the pathogens on a surface to safe levels - ANSWER D Reducing the pathogens on a surface to safe levels To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength, A rinse it from the surface and then apply it a second time. B test the surface first to confirm that there are no pathogens. C heat it to the temperature recommended by the manufacturer. D use a test kit to check the sanitizer's concentration when mixing it - ANSWER D use a test kit to check the sanitizer's concentration when mixing it Outdoor garbage containers must be A washed frequently. B kept covered with tight-fitting lids. C kept away from customer parking areas. D lined with plastic or wet-strength paper. - ANSWER B kept covered with tight-fitting lids. What is a cross-connection? A Threaded faucet B Device that prevents a vacuum C Brass valve that mixes hot and cold water D Physical link between sources of safe and dirty water - ANSWER D Physical [Show More]

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