ServeSafe Questions 1

Question 1

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

Answer 1

GMP (Good Manufacturing Practices)

Question 2

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

Answer 2

Biological

Question 3

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

Answer 3

Maximum registering thermometer

Question 4

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

Answer 4

Purchase orders, thermometers, and scales

Question 5

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

Answer 5

Food that is prepackaged and ready-to-eat

Question 6

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

Answer 6

Best-by-date

Question 7

The difference between a thermocouple and a thermistor is the

Answer 7

Technology inside

Question 8

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

Answer 8

four hours

Question 9

Which is a symptom of an allergic​ reaction?

Answer 9

Nausea

Question 10

An inspection report for an approved supplier should review

Answer 10

receiving and storage

Question 11

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

Answer 11

must be excluded from the food service operation.

Question 12

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

Answer 12

store it at temperatures to keep it frozen

Question 13

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

Answer 13

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

Question 14

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?

Answer 14

The worker must be excluded from the operation.

Question 15

Sanitizing can

Answer 15

reduce pathogens to a safe level.

Question 16

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

Answer 16

common name.

Question 17

Hot TCS food held in a vending machine must be

Answer 17

dispensed from its original container.

Question 18

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

Answer 18

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

Question 19

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

Answer 19

145F for 15 seconds

Question 20

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

Answer 20

180F

Question 21

Continuous-use service utensils must be

Answer 21

changed once every four hours.

Question 22

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?

Answer 22

9 p.m. (four hours later)

Question 23

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

Answer 23

To avoid contaminating food-contacts surfaces.

Question 24

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

Answer 24

45F or lower

Question 25

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

Answer 25

Omelets

Question 26

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

Answer 26

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

Question 27

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

Answer 27

time and temperature.

Question 28

Shellstock tags must be kept on file for

Answer 28

90 days from the date of last SALE.

Question 29

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

Answer 29

to help organizations develop food defense programs

Question 30

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

Answer 30

When leaving prep areas.

Question 31

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

Answer 31

Game Animals

Question 32

Which is a naturally occurring physical​ contaminant?

Answer 32

Fish bones

Question 33

One of the important prevention measures regarding foodborne bacteria is

Answer 33

monitoring personal hygiene.

Question 34

Dry wiping clothes should

Answer 34

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

Question 35

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

Answer 35

use a different bowl and taste with a clean utensil.

Question 36

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

Answer 36

as often as needed.

Question 37

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

Answer 37

Clean the inside and outside of garbage containers frequently.

Question 38

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

Answer 38

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

Question 39

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

Answer 39

For legal reasons

Question 40

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

Answer 40

Buy prepared food.