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ServSafe PracticeExam > Exam 1 > Flashcards

Exam 1 Flashcards

1
Q

What should foodservice operators do to prevent the spread of hepatitis A?

A

Exclude staff with jaundice from the operation

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2
Q

What is the most likely cause of wheezing and hives?

A

Food allergies

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3
Q

How should an item that has been recalled by its manufacturer be stored in an operation?

A

Separately from food that will be served

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4
Q

When can a food handler diagnosed with jaundice return to work?

A

When approved by the regulatory authority

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5
Q

Which food item has been associated with Salmonella Typhi?

A

Beverages

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6
Q

In a self-service area, bulk unpackaged food does not need a label if the product…

A

does not make a claim about health or nutrient content.

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7
Q

What should food handlers do after leaving and returning to the prep area?

A

Wash hands

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8
Q

When can raw, unpackaged meat be offered for self-service?

A

At Mongolian barbeques

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9
Q

What is the purpose of hand antiseptic?

A

Lower the number of pathogens on the skin

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10
Q

When can glass thermometers be used?

A

When enclosed in a shatterproof casing

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11
Q

What should staff do when receiving a delivery of food and supplies?

A

Visually inspect all food items

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12
Q

What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale?

A

Potential allergens

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13
Q

What strategy can prevent cross-contamination?

A

Buy food that does not require prepping

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14
Q

Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?

A

24 hours

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15
Q

What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?

A

Throw it out

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16
Q

What must food handlers do when handling ready-to-eat food?

A

Wear single-use gloves

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17
Q

What factors influence the effectiveness of a chemical sanitizer?

A

Concentration, temperature, contact time, pH, and water hardness

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18
Q

A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time must the tuna salad be served or thrown out?

A

3:00 p.m.

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19
Q

What causes preschool-age children to be at risk for foodborne illness?

A

Their immune systems are not strong

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20
Q

What practice is useful for preventing Norovirus from causing foodborne illness?

A

Correct handwashing

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21
Q

When should a food handler with a sore throat and fever be excluded from the operation?

A

When the customers served are primarily a high-risk population

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22
Q

Which is an example of physical contamination?

A

Bones in fish

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23
Q

What thermometer is best suited to checking a dishwashing machine’s final rinse temperature?

A

Maximum registering thermometer

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24
Q

What condition promotes the growth of bacteria?

A

Food held between 70 ̊F and 125 ̊F (21 ̊C and 52 ̊C)

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25
Q

What must a food handler with an infected hand wound do to work safely with food?

A

Cover the wound with an impermeable cover and wear a single-use glove

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26
Q

What practice can help prevent allergic reactions?

A

Identifying ingredients for customers

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27
Q

What must staff members do when transferring chemicals to a new container?

A

Label the container

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28
Q

What symptoms can indicate a customer is having an allergic reaction?

A

Wheezing or shortness of breath

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29
Q

How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength?

A

Use a test kit to check the sanitizer’s concentration when mixing it

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30
Q

A food handler comes to work with diarrhea. What should the manager tell the food handler to do?

A

Go home

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31
Q

Which of these food processes does not require a variance from a regulatory authority?

A

Buying bean sprouts from a reputable supplier

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32
Q

Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out?

A

3:00 p.m.

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33
Q

What does the L stand for in the FDA’s ALERT tool?

A

Look

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34
Q

What should a server do when taking a food order from customers who have concerns about food allergies?

A

Describe each menu item to customers who ask, including any “secret” ingredients

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35
Q

Why are people who take certain medications at risk for foodborne illness?

A

Their immune systems are compromised

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36
Q

The temperature of clam chowder is checked during holding. According to the operation’s policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup?

A

Corrective action

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37
Q

Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve?

A

Soft boiled eggs

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38
Q

A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?

A

April 8

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39
Q

Which process requires a variance from the regulatory authority?

A

Sprouting seeds or beans

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40
Q

What temperature must stuffed lobster be cooked to?

A

165 °F (74 °C) for 15 seconds

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41
Q

What information must be included on the label of food packaged on-site for retail sale?

A

List of ingredients

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42
Q

What temperatures do infrared thermometers measure?

A

Surface

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43
Q

What scenario can lead to pest infestation?

A

Storing recyclables in paper bags

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44
Q

What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table?

A

Clean and sanitize the utensils

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45
Q

How should chemicals be stored?

A

Away from prep areas

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46
Q

What rule for serving bread should food handlers practice?

A

Do not re-serve uneaten bread

47
Q

Bulk unpackaged food in self-service areas must be labeled when…

A

the manufacturer claims the food is healthy.

48
Q

What must an operation do before packaging fresh juice on-site for later sale?

A

Obtain a variance

49
Q

What should be done with a package of flour that is received with signs of dampness on the bag?

A

Reject the flour and return it to the supplier

50
Q

What is the minimum internal cooking temperature for chicken breast?

A

165 °F (74 °C) for 15 seconds

51
Q

Which organization includes inspecting food as one of its primary responsibilities?

A

U.S. Department of Agriculture

52
Q

A food handler has just finished storing a dry food delivery. Which step was done correctly?

A

Stored food away from the wall

53
Q

Where should a food handler wash his or her hands after prepping food?

A

Designated sink for handwashing

54
Q

Which responsibility is included in the Food and Drug Administration’s role?

A

Regulating food transported across state lines

55
Q

What is the first step in developing a HACCP plan?

A

Conduct a hazard analysis

56
Q

What temperature should the water be for manual dishwashing?

A

Must be at least 110 ̊F (43 ̊C)

57
Q

A local nursing home has a yearly barbecue for its residents. Which food item should not be served?

A

Rare hamburgers

58
Q

What symptom requires a food handler to be excluded from the operation?

A

Jaundice

59
Q

The temperature of the duck breast is checked during cooking. According to the operation’s policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165 F (74 C). What HACCP principle is addressed by cooking the duck breast to 165 F (74 C)?

A

Critical limit

60
Q

Parasites are commonly associated with what food?

A

Seafoods

61
Q

What practice should be used to prevent seafood toxins from causing a foodborne illness?

A

Purchasing food from approved, reputable suppliers

62
Q

What is a cross-connection?

A

Physical link between safe water and dirty water

63
Q

What information must be posted on a dishwasher?

A

Correct settings

64
Q

What rule for serving condiments should be practiced?

A

Serve condiments in original containers

65
Q

A food handler has cooled a container of chili to 70°F (21 °C) in 1 hour. How much time is left to cool the chili to 41°F (5 °C)?

A

5 hours

66
Q

What temperature must cooked vegetables reach to be safely hot-held for service?

A

135 °F (57 °C)

67
Q

What should a food handler do to make gloves easier to put on?

A

Select the correct size gloves

68
Q

What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?

A

Pasteurized

69
Q

What temperature must a high-temperature dishwasher’s final sanitizing rinse be?

A

At least 180 ̊F (82 ̊C)

70
Q

When must a food handler change gloves?

A

At the end of the shift

71
Q

What is the first step of cleaning and sanitizing stationary equipment?

A

Unplug the unit

72
Q

Which item is a potential physical contaminant?

A

Jewelry

73
Q

Single-use gloves are not required when…

A

washing produce.

74
Q

What organization requires a Safety Data Sheet (SDS) to be included with hazardous chemicals?

A

Occupational Safety and Health Administration

75
Q

What is the minimum internal cooking temperature for a veal chop?

A

145 ̊F (63 ̊C)

76
Q

Why should food temperatures be taken in 2 different locations?

A

Temperature may vary in the food

77
Q

When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff?

A

Labels on food

78
Q

Which item should be rejected?

A

Bags of organic cookies in torn packaging

79
Q

What is the purpose of setting critical limits in a HACCP plan?

A

To identify where hazards can be eliminated

80
Q

What HACCP principle is being practiced when food handlers rewash melons that have surface dirt?

A

Corrective action

81
Q

Metal shavings are which type of contaminant?

A

Physical

82
Q

Which action requires a food handler to change gloves?

A

The food handler is wearing gloves that have been torn

83
Q

What is the minimum internal cooking temperature for green beans that are hot-held for service?

A

135˚F (57˚C)

84
Q

TCS food reheated for hot-holding must reach what temperature?

A

165˚ (74˚C) for 15 seconds

85
Q

What type of thermocouple probe should be used to check the internal temperature of a beef roast?

A

Penetration

86
Q

What is the third step in cleaning and sanitizing items in a three-compartment sink?

A

Rinsing

87
Q

Parasites are commonly associated with

A

seafood

88
Q

What should a foodservice operator do when responding to a foodborne-illness outbreak?

A

Segregate the product

89
Q

What is the minimum water temperature required when using hot water to sanitize objects?

A

171˚F (77˚C)

90
Q

What food safety practice can prevent cross-contact?

A

Washing, rinsing, and sanitizing utensils before each use

91
Q

Which food may be re-served to customers?

A

Unopened pre-packaged food

92
Q

What food item does the Food and Drug Administration advise against offering on a children’s menu?

A

Rare cheeseburgers

93
Q

Which group of individuals has a higher risk of foodborne illness?

A

Elderly people

94
Q

Food held at 41˚F (5˚C) or lower before being removed from refrigeration can be held without temperature control for up to how many hours?

A

6 hours

95
Q

What must a food handler with a hand-wound do to safely work with food?

A

Bandage the wound with an impermeable cover and wear a single-use glove

96
Q

Hot TCS food can be held without temperature control for a maximum of

A

4 hours

97
Q

To wash hands correctly, a food handler must first

A

wet hands and arms

98
Q

Which is TCS food?

A

Baked potatoes

99
Q

In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler?

A

Lettuce, fresh halibut, fresh beef roast, ground chicken

100
Q

If a food-contact surface is in constant use, how often should it be cleaned and sanitized?

A

Every 4 hours

101
Q

What task requires food handlers to wash their hands before and after doing it?

A

Handling raw meat, poultry, or seafood

102
Q

What should foodservice operators do to prevent customer illness from Shigella spp.?

A

Control flies inside and outside the operation

103
Q

What item is considered acceptable work attire for a food handler?

A

Plain-band ring

104
Q

What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41˚F (5˚C)?

A

7 days

105
Q

Where should staff members eat, drink, smoke, or chew gum?

A

In designated areas

106
Q

What organization requires Safety Data Sheets?

A

Occupational Safety and Health Administration

107
Q

When partial cooking food is to be finished later, what is the maximum cooking time allowed during initial cooking?

A

60 minutes

108
Q

How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation?

A

Place the thermometer stem into an opened container

109
Q

Ciguatera toxin is commonly found in

A

amberjack

110
Q

What method should never be used to thaw food?

A

Place the item on a prep counter

111
Q

When can a food handler with a sore throat and a fever return to work with or around food?

A

A written medical release is provided

112
Q

What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized?

A

30 seconds

113
Q

What should a foodservice operator do when responding to a foodborne-illness outbreak?

A

Segregate the product

ServSafe PracticeExam (1 decks)

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