ServeSafe Questions 1 Flashcards

1
Q

The manager decides to review a​ suppliers’ inspection reports and does some research to understands the basis of the inspection. The reports should be based on

A

GMP (Good Manufacturing Practices)

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2
Q

Which type of contaminant is the greatest threat to food​ safety?

A

Biological

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3
Q

Which type of thermometer can be used to monitor the temperature of the sanitizing​ rinse?

A

Maximum registering thermometer

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4
Q

In order for employees to properly receive​ food, the operation needs to provide which of the following​ tools?

A

Purchase orders, thermometers, and scales

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5
Q

Which kind of food is the safest type to serve from a temporary​ unit?

A

Food that is prepackaged and ready-to-eat

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6
Q

Which type of dates provided on labeled foods relates directly to when food should be eaten for best flavor or​ quality?

A

Best-by-date

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7
Q

The difference between a thermocouple and a thermistor is the

A

Technology inside

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8
Q

All​ food-contact surfaces in constant use must be cleaned and sanitized every

A

four hours

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9
Q

Which is a symptom of an allergic​ reaction?

A

Nausea

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10
Q

An inspection report for an approved supplier should review

A

receiving and storage

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11
Q

When a food service worker has diarrhea and has been diagnosed with one of the​ “Big Six,” then they

A

must be excluded from the food service operation.

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12
Q

Your receiving staff has asked you what to do with the frozen chicken that was just delivered. If they are not sure when it is going to be​ used, they should

A

store it at temperatures to keep it frozen

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13
Q

Packaging fresh orange juice​ on-site should include the following restrictions if also served on site to the elderly residents at a later time.

A

This requires a variance, and the juice should not be served to a high-risk population.

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14
Q

A kitchen worker arrives at work and has yellow skin and eyes. The symptoms first appeared two days ago. What is the policy regarding allowing that worker to​ work?

A

The worker must be excluded from the operation.

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15
Q

Sanitizing can

A

reduce pathogens to a safe level.

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16
Q

If a chemical is moved to a new working​ container, the label must include the​ chemical’s

A

common name.

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17
Q

Hot TCS food held in a vending machine must be

A

dispensed from its original container.

18
Q

When creating an effective and complete master cleaning program for your​ operation, you must focus on which three​ things?

A

Creating a schedule, training the staff, and monitoring the program.

19
Q

Shell eggs that are prepared to be served immediately must reach a minimum internal cooking temperature of

A

145F for 15 seconds

20
Q

The water in a​ high-temperature dishwashing machine must reach at least​ ___________ for heat sanitation.

A

180F

21
Q

Continuous-use service utensils must be

A

changed once every four hours.

22
Q

If grilled fish is removed from the grill at 5​ p.m., which discard time should be written on its container if it is held without temperature​ control?

A

9 p.m. (four hours later)

23
Q

Why might an operation have multiple​ color-coded sets of cleaning​ tools?

A

To avoid contaminating food-contacts surfaces.

24
Q

Which is the maximum allowable air temperature for receiving shell​ eggs?

A

45F or lower

25
Q

Joe is redoing the breakfast menus for the Sunshine Retirement Home. He is trying to find items made from fresh shell eggs that are safe for his residents. He decides that one of the new menu items will be

A

Omelets

26
Q

Sneeze guards are used at a​ self-serve food bar. The sneeze guards

A

are an option, along with covers and packaging, to protect food from contamination.

27
Q

When controlling FATTOM conditions you will most likely be able to control only

A

time and temperature.

28
Q

Shellstock tags must be kept on file for

A

90 days from the date of last SALE.

29
Q

Why did the FDA create the ALERT tool for restaurant and foodservice​ operations?

A

to help organizations develop food defense programs

30
Q

When should a food handler remove his or her​ apron?

A

When leaving prep areas.

31
Q
Which of the following foods must reach a minimum internal cooking temperature of 145degrees
F 
​(63degrees
​C) 
for 15​ seconds?
A

Game Animals

32
Q

Which is a naturally occurring physical​ contaminant?

A

Fish bones

33
Q

One of the important prevention measures regarding foodborne bacteria is

A

monitoring personal hygiene.

34
Q

Dry wiping clothes should

A

be kept dry while in use for wiping food spills from tableware.

35
Q

The cook at​ Harvey’s Restaurant makes sure that he takes the temperature of and tastes every hot food item before it goes out on the​ self-serve line. The correct method for the chef to taste the food would be

A

use a different bowl and taste with a clean utensil.

36
Q

How often should trays and carts that are used to carry clean tableware and utensils be​ cleaned?

A

as often as needed.

37
Q

Which method of handling garbage helps prevent contamination of food and​ food-contact surfaces?

A

Clean the inside and outside of garbage containers frequently.

38
Q

When and how is​ clean-in-place equipment, such as​ soft-serve yogurt​ machines, cleaned and​ sanitized?

A

Cleaning and sanitizing solutions are pumped through the equipment every day.

39
Q

Why is it important to keep a record of all staff training in the​ operation?

A

For legal reasons

40
Q

Which of the following is an approved method of preventing​ cross-contamination?

A

Buy prepared food.