ServeSafe General

Question 1

Methods for Cooling

Answer 1

Ice-Water bath
Ice paddle
Blast or tumble chiller
Ice or cold water as an ingredient

Question 2

If hot holding food does not maintain the minimum holding correct temperature of 135F, what should be done with it

Answer 2

Throw out food

Question 3

How long can a COLD food item be held without temperature control. What is the maximum temperature the food item cannot exceed?

Answer 3

6 hours and should not exceed 70F

Question 4

How long can a HOT food item be held without temperature control. What is the minimum temperature the food item cannot exceed?

Answer 4

4 hours and no less than 135F

Question 5

7 HACCP Principles

Answer 5

1. Conduct a hazard analysis.
2. Determine critical control points (CCPs).
3. Establish critical limits.
4. Establish monitoring procedures.
5. Identify corrective actions.
6. Verify that the system works.
7. Establish procedures for record keeping and documentation.

Question 6

What can be done to prevent pests

Answer 6

1. Deny pests access to the operation.
2. Deny pests food, water, and shelter.
3. Work with a licensed pest control operator.

Question 7

Store recyclables

Answer 7

in clean, pestproof containers. Keep them as far from the building as regulatory requirements allow.

Question 8

FDA (Federal Drug Administration)

Answer 8

inspects all food except meats and eggs.
Regulates food transported across state lines. Issues the DA Food Code (science-based code provides recommendations for food safety regulations.

Question 9

USDA

Answer 9

Inspects all meat and eggs.

Regulates food transported across state lines.

Question 10

PHS Public Health Service

Answer 10

Conducts research into the causes of foodborne-illness outbreaks and assists with investigating outbreaks similar to CDC.

Question 11

State and local regulatory authorities

Answer 11

Inspect operations
Enforce regulations
Investigate complaints and illnesses
Issue licenses and permits
Approve construction
Review and approve HACCP plans

Question 12

When washing​ apples, oranges,​ celery, and carrots under running​ water, the temperature of the​ water, compared to the temperature of the​ produce, should be

Answer 12

Slightly cooler.

Question 13

Preset​ tableware, even if unwrapped or​ uncovered, can be reused if it is

Answer 13

Removed when guests are seated.

Question 14

Because they are highly contagious and can cause severe​ injury, the​ “Big Six” pathogens were identified by the

Answer 14

FDA

Question 15

​Continuous-use service utensils must be

Answer 15

changed once every four hours

Question 16

When packaging food for an​ off-site event, it is essential that the food is placed in containers that

Answer 16

are food grade.

Question 17

After washing and sanitizing​ flatware, store it with the handles

Answer 17

up

Question 18

Which illness requires approval from the regulatory authority before a food handler is allowed to return to​ work?

Answer 18

Jaundice from an infectious condition

Question 19

It is important to have an appropriate level of lighting in each area of the operation. Which action will provide adequate​ lighting?

Answer 19

Using correct size bulbs

Question 20

NSF standards require that foodservice equipment to be

Answer 20

smooth and resistant to damage.

Question 21

A manager should send a food handler home from work if the food handler has

Answer 21

Hepatitis A

Question 22

Which is a correct guideline for keeping food stored in coolers at safe​ temperatures?

Answer 22

Equip each cooler with an air temperature measuring devise

Question 23

When using a wiping cloth to remove food debris from a food preparation table

Answer 23

use a wet cloth stored in a sanitizer solution that is changed regularly