Culinary ServSafe practice full exam with complete solutions

Culinary ServSafe practice full exam with complete solutions Which minimum internal cooking temperature must prime rib reach for 15 seconds? ✔✔165F (74C) Shell eggs cooked for immediate service must reach which inter ...

Culinary ServSafe practice full exam with complete solutions Which minimum internal cooking temperature must prime rib reach for 15 seconds? ✔✔165F (74C) Shell eggs cooked for immediate service must reach which internal temperature for 15 seconds? ✔✔145F (63C) Which is the minimum internal cooking temperature for three-meat ravioli? ✔✔165F (74C) The minimum water temperature of the final sanitizing rinse in high temperature mechanical dishwasher must be at least ✔✔180F (82C) When sanitizing utensils using hot water in a three-compartment sink, the temperature of the hot water must be at least ✔✔110F cold food should be received at or below an internal temperature of ✔✔41F (5C) Equipment approved for use in the prep area should have a seal of approval from ✔✔NSF How can food handler reduce bacteria found on poultry? ✔✔cooking poultry to the proper internal temperature How should food and supplies be stored in a dry-storage area? ✔✔away from the walls and 6 inches off the floor The cook put refrigerated lasagna into the steam table at 9:00 am for service at noon. This practice in incorrect because the ✔✔temperature of the food was not taken before being put into the steam table Which procedure will help prevent food contamination ✔✔using tongs to serve dinner rolls to guests Glass from a broken water glass in food is an example of which type of contamination? ✔✔physical Food handlers should was their hands between ✔✔shaking hands with guest and replenishing the food on the salad bar Cooling food helps to correctly ✔✔control the growth of bacteria What is a characteristic required for equipment to meet NSF standards? ✔✔nonabsorbent Purchase dishwashers that are able to measure water temperature, chemical concentration, and ✔✔water pressure Which statement about handwashing stations is true? ✔✔liquid soap is the only type of soap that should be provided how many inches off the table should tabletop equipment be installed ✔✔at least 4 inches Who should provide information about private water supply inspections, testing, and other reuirements for a foodservice operation? ✔✔local regulatory authority Where is ventilation most important to use in foodservice operations? ✔✔areas for cooking, frying, and grilling To help prevent cross-connection in an operation, the manager should ✔✔hire licensed plumbers to do plumbing repairs what is the main reason that operations must regularly maintain their facilities and equipment? ✔✔to prevent food contamination Once water as been restored after water service interruption, a manager should ✔✔verify that the water supply is drinkable What is the most important reason that pests must be kept out of the operation? ✔✔the can spread disease A food handler who is receiving a schedule delivery observes signs of pests, including eggs cases and insect body parts, in the shipment. What should be done? ✔✔shipment should be refused and prevented from entering the operation the purpose of air currents is to ✔✔create and air shield around the doors that are periodically left open Which is necessary for chemical sanitizers to work effectively? ✔✔mix the correct concentration of sanitizer and water Which surfaces must be cleaned and sanitized? ✔✔cutting boards Before reassembling stationary equipment that has been cleaned and sanitized, make sure all surfaces are ✔✔completely air dried When loading dishwashing machines, make sure that ✔✔the water spray will reach all surfaces When washing dishes in a three-compartment sink, the water and detergent in the first sink of a three-compartment sink needs to be changed when the water becomes dirty of ✔✔when the suds are gone Dirty water from mop buckets should be disposed of ✔✔in a floor drain What is the proper way to store mops, brooms, and brushes ✔✔hanging on hooks When should major cleaning be schedule? ✔✔after closing If a power outage impacts an operation and causes food in storage to enter the temperature danger zone for 16 hours, what must be done with the food? ✔✔throw it out When soaking items in hot water to heat sanitize tem, what is the minimum temperature required? ✔✔171F (77C) How often should cleaning tasks be checked against the master cleaning schedule? ✔✔daily Which wall finish is recommended for use in the kitchen? ✔✔smooth and durable What happens when cross-connection occurs? ✔✔dirty water comes in contact with safe water Why should all cracks or seams be sealed up in the kitchen? ✔✔they can allow pest access What is the only way to prevent backflow? ✔✔create an air gap A significant threat or danger to health that requires immediate connection or closure to prevent injury is ✔✔an imminent health hazard When using a three-compartment sink, which is the last step? ✔✔air drying items on a clean surface Who is responsible for the regulation of chemical sanitizers? ✔✔state and federal environmental protection agencies If food-contact surfaces are in continuous use, they need to be cleaned and sanitized at least every ✔✔4 hours What action by food handler is a risk food contamination? ✔✔touching a pimple Which act by a food handler can contaminate food? ✔✔taking care of a sick child before working What action by a food handler can contaminate food? ✔✔spitting in the operation What action is part of the handwashing process? ✔✔clean under fingernails What is a good practice after handwashing? ✔✔use a paper towel to turn off the faucet When should a food handler remove his or her apron? ✔✔when leaving prep areas What personal hygiene should food handlers practice before arriving at work ✔✔shower or bathe When can a foodhandler safely chew gum in a restaurant? ✔✔when in a breakroom when should a foodhandler with sore throat ad fever be excluded from an operation? ✔✔if the operation primarily serves a high-risk population Which symptom should cause a manager to exclude a foodhandler from an operation? ✔✔diarrhea When different types of food must be prepped first to minimize the risk of cross-contamination? ✔✔ready-to-eat food Which is a strategy for reducing the risk of cross-contamination? ✔✔buying prepared food TCS food has been time-temperature abused anytime it remains between ✔✔41F-135F Clipboards with forms for recoding time and temperature information should be posted near prep areas, next to cooking and holding equipment, and ✔✔near coolers and freezers Which is a strategy for reducing the risk of time and temperature abuse? ✔✔limit the amount of TCS food that can be removed from a cooler when prepping it A glass thermometer may only be used if it is ✔✔enclosed in a shatterproof casing Which type of thermometer is read by holding it as close as possible to the food item without actually touching it? ✔✔infrared What procedure should the operation follow when a customer calls to report a food borne illness? ✔✔complete a foodborne illness incident report form How foodhandlers contaminate food? ✔✔not washing hands after touching a pathogen Limiting the amount of food that can be removed from a cooler when prepping it is an example of using ✔✔time and temperature control Single-use glvoes are not required to be worn when ✔✔arranging a shrimp cocktail Thermometers used to measure the temperature of food must be accurate to ✔✔+/- 2F How long should the handwashing process take? ✔✔at least 20 seconds In order to reduce the risk of foodhandlers touching their hair while working with food, they should ✔✔wear a hair restraint A foodhandler should be excluded from the operation if he or she has ✔✔vomiting and diarrhea Why is it dangerous for foodhandlers to eat or drink in prep areas? ✔✔saliva may be transferred to food Where should dirty aprons be kept once foodhandlers are done using them? ✔✔in a nonabsorbent container or washable laundry bag at work What temperature should water be when washing hands? ✔✔100F What practice can lead to food contamination? ✔✔working with an uncovered, infected wound When cross-contain occurs, what is being transferred between food or unwashed hands and prep areas, equipment, utensils, or other food ✔✔ Within the temperature danger zone, pathogens tend to grow the fastest between ✔✔70-125F After four hours, a server checked the holding temperature of the chicken soup. it was 125F. What should be done with the soup? ✔✔throw it out Most hot-holding equipment cannot be used to reheat food because ✔✔the equipment cannot pass through the temperature danger zone quickly enough Cold food help without temperature control should be thrown out within ✔✔6 hours All food to be served at an off-site location should be labeled with a use-by date and time, along with ✔✔reheating service instructions Sneeze guards must extend at least how far beyond the food? ✔✔7 inches Refrigerated food prepped onsite may be offered for sale in a vending machine for up to ✔✔7 days Vending machines that hold TCS food must have controls that prevent TCS food from being dispensed if the food ✔✔is not in its original container Based on the FDA's public health interventions, an operation must provide customers with notices about the ricks of eating ✔✔raw or undercooked menu items Based on the FDA's public health interventions, procedures must be in place to make sure staff are ✔✔reporting illnesses to management Which is an example of active managerial control? ✔✔a manager monitors how a food is prepared for a customer with allergens A manger is practicing active managerial control by ✔✔incorporating standard operating procedures for sanitizing equipment A cook who checks the temperature of grilled chicken every 3 inutes is practicing with HACCP principle? ✔✔monitoring What is the purpose of establishing critical limits in a HACCP plan? ✔✔to reduce, prevent, or eliminate an identified hazard After four hours, a server checked the holding temperature of the cold tuna salad in the buffet. It was 71F. What should be done with he tuna salad? ✔✔throw it out