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ServSafe Food Manager > Final Exam Practice Questions > Flashcards

Final Exam Practice Questions Flashcards

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1
Q

Fresh fruits and vegetables must be washed:
After being cut
Before being cut
In sanitizing solution
If they are organic

A

B.) Before being cut

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2
Q

To which minimum internal temp should gravy be reheated in a microwave?
70F
135F
165F
180F

A

165F

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3
Q

Previously cooked food that was hot-held for service must be reheated to which minimum internal temperature for at least 15 sec?
125F
135F
155F
165F

A

165F

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4
Q

Which item is a food handler permitted to wear on hands and arms?
Medical alert bracelet
Gold and diamond ring
Short, unpolished artificial fingernails
Plain metal band ring

A

Plain metal band ring

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5
Q

What is the minimum internal cooking temp for raw eggs prepared for immediate service?
135F
145F
155F
165F

A

165F

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6
Q

The cook puts refrigerated lasagna into the steam table at 9:00AM for service at noon. This practice is incorrect because:
Steam table is to be used for holding correctly heated food.
Food should be cooked to at least 120F before being put into the steam table.
Lasagna will burn if left for 3 hours in the steam table.
Temp of food was not taken before being put into the steam table.

A

Steam table is to be used for holding correctly heated food.

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7
Q

Shucked shellfish can be removed from their original container for display when the shell stock tag is retained for how many days?
30
90
60
120

A

90

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8
Q

The minimum water temp when sanitizing utensils using hot water is:
171F
110F
165F
150F

A

171F

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9
Q

The water temp in the wash sink of a 3-compartment sink must be at least:
110F
125F
150F
165F

A

110F

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10
Q

What should a cook do when prepping foods such as Caesar salad dressing or mayonnaise for highly susceptible (high risk) populations?
Clean all equipment used to prepare eggs.
Substitute pasteurized eggs for raw eggs.
Thoroughly clean the eggshells.
Leave food on the counter until it is ready to be mixed.

A

Substitute pasteurized eggs for raw eggs.

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11
Q

Fruits and vegetables that are cooked for hot-holding must be cooked to a minimum internal temp of:
135F
140F
145F
150F

A

135F

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12
Q

Recommendations for foodservice regulations are issued at the federal level through the:
State health code
FDA food code
HACCP guidelines
OSHA standards

A

State health code

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13
Q

The manager must notify the regulatory authority if an employee comes to work with an illness caused by:
Influenza type A
Listeria monocytogenes
Shigella spp.
Staphylococcus aureus

A

Shigella spp.

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14
Q

A hand washing sink shall be equipped to provide hot water at a temperature of:
165F
90F
120F
100F

A

100F

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15
Q

A food handler would use an infrared thermometer to measure the temp of which piece of equipment?
Broiler
Deep fryer
Flat grill
Oven

A

Flat grill

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16
Q

RTE food should NEVER be handled with bare hands in what situation?
RTE food should never be handled with bare hands, regardless of the situation.
When there is not a proper hand-washing station available.
When serving food to high-risk populations, like children or the elderly.
When the food will be cooked to at least 140F.

A

When serving food to high-risk populations like children or the elderly.

While there are some situations where bare-hand contact with food is considered acceptable, it should never occur when serving a high-risk population.

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17
Q

Performing procedural checks every shift to identify problems, and comparing and analyzing temp logs each week are examples of which principle of the HACCP system?
Principle 5: Establish corrective actions
Principle 6: Establish verification procedures
Principle 4: Establish monitoring procedures
Principle 7: Establish record-keeping and documentation procedures

A

Principle 6: Establish verification procedures

Analyzing and comparing records like hot & cold food temps, food storage times, and equipment performance can help identify any issues that need to be addressed, or verify that the systems in place are working correctly.

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18
Q

When heat sanitizing items, they must be submerged in water that is at least 171F for at least:
10 seconds
20 seconds
30 seconds
60 seconds

A

30 seconds

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19
Q

In a heat-sanitizing dishwashing machine, what is the minimum temp for the final rinse?
152F
200F
192F
180F

A

180F

20
Q

Most regulations for foodservice operations are written at what level?
Federal
State
City
County

A

State

21
Q

How long must shell stock tags be kept on file?
90 days after the day they were received.
30 days after the container has been emptied or the last shellfish was served from the container.
90 days after the container has been emptied or the last shellfish was served from the container.
30 days after the day they were received.

A

90 days after the container has been emptied or the last shellfish was served from the container.

22
Q

Labels on containers of RTE TCS food that was prepped on-site MUST include the:
Potential allergens
Reheating instructions
Date that the food should be sold
Ingredients

A

Date that the food should be sold.

23
Q

Why should food containing moisture NOT be stored in galvanized containers?
The food will not be stored at the right temperature.
Acids in the food can cause the container to rust.
The food will spoil quickly.
Moisture in the food can leach zinc into the food.

A

Moisture in the food can leach zinc into the food.

24
Q

You receive a shipment of cold foods and notice the storage temp is 45F. This would be a problem for all of these foods except:
live shellfish
poultry
sprouts
sliced melon

A

Live shellfish

45F is an acceptable temp at which to receive live shellfish, such as oysters, mussels, clams, and scallops. They should still be cooled to 41F or lower within four hours of receiving.

25
Q

One of the responsibilities of the Public Health Services (PHS) is to:
Train your staff.
Create your personal hygiene program.
Keep poultry, meat, and eggs safe.
Review and approve food safety plans.

A

Review and approve food safety plans.

26
Q

What range within the Temperature Danger Zone (TDZ) are pathogens able to grow more rapidly?
65F to 125F
40F to 140F
41F to 135F
70F to 125F

A

70F to 125F

27
Q

Your restaurant makes a TCS (time-temperature control) dish on site. Assuming it is properly labeled and stored, when must it be discarded?
7 days
3 days
10 days
2 days

A

7 days

28
Q

To protect against deliberate contamination, the FDA recommends you to:
Never allow staff to accept deliveries.
Install cameras.
Conduct background checks on delivery drivers.
Limit access to storage areas.

A

Limit access to storage areas.

29
Q

When inspecting incoming shipments of food, the Fahrenheit temps of the food should be:
Frozen: 0F or less, cold: 41F or less, hot: 135F or more.
Frozen: 0F or less, cold: 37F or less, hot 135F or more.
Frozen: 31F or less, cold: 41F or less, hot 135F or more.
Frozen: 0F or less, cold: 41F or less, hot: 165F or more.

A

Frozen: 0F or less, cold: 41F or less, hot: 135F or more.

Note that even though “freezing” is known to be 32F, ServSafe guidelines say that food must be “hard frozen” or “frozen solid” which requires a much colder temperature.

30
Q

You have been out on vacation for a few days as food service manager. Upon returning, you find food in the refrigerator and are unsure of its safety. What should you do?
Examine the package for rips and tears.
Discard it.
Ask employees who worked with that food for their opinion and expertise.
Assume that the food is good if stored correctly.

A

Discard it.

When unsure of a food’s safety, the rule is “When in doubt, throw it out,” regardless of others’ opinions, the storage methods, or condition of packaging.

31
Q

The power goes out in your restaurant. As a manager, what is the FIRST action you should take?
Check and record all food temps of frozen, refrigerated, and hot foods.
Write down the time.
Throw out all TCS foods.
Hook up the generator.

A

Write down the time.

If there is a power outage at your restaurant, you should first make note of the time so you know when the event occurred and can plan accordingly. If you have a generator, getting that operational would be an appropriate next step. Checking and recording the temperature of food is appropriate, but does not need to be done immediately after the outage occurs. TCS foods do not need to be thrown away until they have been in the temperature danger zone for more than 4 hours.

32
Q

Cross-contact refers to the passing of what to food or food contact surfaces?
Pathogens
Allergens
Dirt
Chemicals

A

Allergens

Cross-CONTACT refers exclusively to the passing of an allergen to food or food contact surfaces; not to be confused with cross-CONTAMINATION which exclusively refers to the passing of pathogens.

33
Q

Hot water used for sanitizing in a 3-compartment sink must be at LEAST:
135F
191F
171F
165F

A

171F

34
Q

What is the first step in the flow of food?
Holding
Purchasing
Preparation
Receiving

A

Purchasing

The flow begins with purchasing from trusted and approved suppliers to ensure food safety.

35
Q

You are serving a guest an allergen special order. What is the FINAL thing you should do?
Specify the special order to the kitchen.
Hand-deliver the dish to the customer.
Describe the dish.
Identify the ingredients.

A

Hand-deliver the fish to the customer.

36
Q

Which of the following is NOT something an employee would be restricted for?
Experiencing diarrhea.
Having a sore throat with fever.
Having an uncovered wound.
Having a persistent cough.

A

Experiencing diarrhea.

Employees with an uncovered wound, a persistent cough or sneeze, or a sore throat with fever would only be restricted (when working with customers who are not categorized as at-risk), while employees experiencing diarrhea, vomiting, or jaundice from an infection would be excluded.

The purpose of this question is to make sure a manager knows the difference between restricted and excluded. The word restricted is not a Servsafe term used for “keeping someone from work.” The term for that is excluded. Restricted means restricting food handlers “from working with exposed food, utensils, and equipment.” (page 3.18 in the ServSafe Manager book.) It is important for managers to know the difference.

37
Q

At the receiving step, what is the correct way to check the temperature of a container of sour cream?
With a bimetallic stem probe held between two containers.
With a bimetallic stem probe inserted into an open container.
By checking the air temp of the delivery truck.
By placing an infrared thermometer to the outside of the container.

A

With a bimetallic stem probe inserted into an open container.

38
Q

What is the minimum internal cooking temp for injected meat?
155F for 17 seconds.
165F for 15 seconds.
135F for 17 seconds.
155F for 15 seconds.

A

155F for 17 seconds.

Time guidelines were updated from 15 seconds to 17 seconds in 2017 by the FDA Food Code.

39
Q

Never parcook for more than:
90 minutes.
60 minutes.
40 minutes.
30 minutes.

A

60 minutes.

40
Q

Which of the following is not considered a service guideline to prevent cross-contamination?
Setting a wine glass down by the stem.
Touching all plates by their outside edge.
Wearing single-use gloves to take orders.
Placing a fish knife down with the handle up.

A

Wearing single-use gloves to take orders.

Single-use gloves should only be worn when making contact with RTE foods.

41
Q

Cold foods being held without temperature control can be held up to how many hours?
Four
Six
Two
Three

A

Six

42
Q

What is the minimum internal cooking temp for salmon steaks?
135F for 15 seconds.
155F for 15 seconds.
165F for 15 seconds.
145F for 15 seconds.

A

145F for 15 seconds

43
Q

You are reheating soup to be hot-held at a buffet. The soup should be heated to what temp for how many seconds within how many hours of its removal from refrigerated storage?
155F for 15 seconds within 2 hours.
135F for 15 seconds within 4 hours.
165F for 15 seconds within 2 hours.
165F for 15 seconds within 4 hours.

A

165F for 15 seconds within 2 hours.

44
Q

What does the A in FAT TOM stand for?
Acid
Allergens
Hepatitis A
Air gap

A

Acid

We use the acronym FAT TOM to help us remember the conditions that promote bacterial growth so we may prevent it. FAT TOM stands for food, acid, time, temperature, oxygen, and moisture.

45
Q

Which of the following is not a self-service guideline?
Do not allow customers to refill dirty plates.
Buffets need sneeze guards.
Only label TCS foods.
Keep hot foods at 135F or higher.

A

Only label TCS foods.

Self-service areas need labels on each item, not just TCS foods.

46
Q

Which of the following foods is not commonly associated with toxins being found in them when they are time-temperature abused?
Seafood
Plants
Poultry
Mushrooms

A

Poultry

Naturally occurring toxins can be found in some plants, mushrooms, and seafood, and some toxins (histamine) are created when pathogens become time-temperature abused. Toxins can’t be slowed or prevented by cooking, so always purchase these items from approved reputable sources.

When dealing with toxins as biological contaminants, poultry is the clear answer from the list of answer choices for this question. At no point in ServSafe or in food service work would you ever associate harmful biological toxins with poultry. Poultry is always associated with salmonella questions.

47
Q

Which of the following items, when ordered from a reliable supplier, is acceptable to be delivered without documentation?
Shellfish
Whole frozen fish
Farm-raised fish
Fish to be eaten raw

A

Whole frozen fish

ServSafe Food Manager (1 decks)

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