Servsafe

Question 0

If an item on the menu contains TCS items that are _______, then a consumer advisory warning should be provided.

Answer 0

Raw or undercooked

Question 1

Sneeze guards must be located how many inches(centimeters) above the counter of a self service area?

Answer 1

14 (36)

Question 2

What must deliveries of live shellfish have?

Answer 2

Shellstock identification tag.

Question 3

A food item that is received with an expired use-by date should be _____

Answer 3

Rejected

Question 4

What are the packaging criteria for accepting non food items?

Answer 4

Intact, clean, and protected from contamination

Question 5

At what internal temperature should raw meat, poultry, and seafood be stored at?

Answer 5

41 degrees or lower

Question 6

Food in storage should be rotated using which method?

Answer 6

FIFO

Question 7

Labels on containers of ready to eat TCS food that was prepped on site for on site service must include the _____

Answer 7

Common name of the food

Question 8

What should be done to ready to eat TCS food that will be prepped on site and held for longer than 24 hours?

Answer 8

Date mark it

Question 9

A food storage container should be durable, able to be sealed or covered, and_____

Answer 9

Leak proof

Question 10

If an msds is not sent with the chemical shipment, it can be obtained through the____

Answer 10

Manufacturer or supplier

Question 11

What discard date should be used on the label for a meat sauce with previously cooked ground beef?

Answer 11

Discard date for the ground beef

Question 12

What must you do immediately after thawing food in a microwave?

Answer 12

Cook it

Question 13

Containers for transporting food for off-site service must be ____

Answer 13

Able to hold food at safe temperatures

Question 14

Food for off-site service should be labeled with reheating and service instructions and a ____

Answer 14

Use by date and time

Question 15

Cold food can be held intentionally without temperature control for ______ hours as long as it does not exceed 70 degrees.

Answer 15

6

Question 16

Providing separate spoons for each item on a buffet is an example of ____

Answer 16

Preventing cross contamination

Question 17

In a 3 compartment sink, the first sink is used for _____ the second sink for ____ and the third sink for _____

Answer 17

Cleaning, rinsing, sanitizing

Question 18

If a food contact surface is dirty, what threw actions must be performed before it can be used again?

Answer 18

Cleaned, rinsed, sanitized

Question 19

How should a prep table be cleaned and sanitized?

Answer 19

Remove food, wash the surface, rinse the surface, sanitize the surface, air dry.

Question 20

Grease and condensation buildup on surfaces can be avoided with correct ____

Answer 20

Ventilation

Question 21

Once food containers have been rinsed? Scraped, or soaked, what are the remaining steps for cleaning and sanitizing them in order?

Answer 21

Wash; rinse; sanitize; air dry

Question 22

Storage areas for cleaning tools and supplies should have hooks, good lighting, a _____, and a floor drain.

Answer 22

Utility sink

Question 23

Food handlers should wash their hands before and after ____

Answer 23

Handling raw meat, poultry, or seafood

Question 24

What must food handlers do after touching their hair, face, or body?

Answer 24

Wash their hands

Question 25

What should be used to dry hands after washing them?

Answer 25

Single use paper towel.

Question 26

If used, hand antiseptics must comply with ____

Answer 26

The code of Federal Regulations and the Food and Drug Administration.

Question 27

What should a food handler do when working with an infected cut on a finger?

Answer 27

Cover the sound with an impermeable bandage or finger cot and a glove

Question 28

What is the only jewelry that may be worn on the hands or arms while handling food?

Answer 28

Plain-band ring

Question 29

What should good handlers of before using the restroom?

Answer 29

Take off their aprons

Question 30

A food handler must be excluded from an operation for vomiting, jaundice, and _____

Answer 30

Diarrhea

Question 31

What do time temperature indicators do?

Answer 31

Show if food has been time temperature abused during shipment.

Question 32

What is the calibration nut on a bimetallic stemmed thermometer used for?

Answer 32

Keep it accurate

Question 33

A customer having an allergic reaction may show what symptom?

Answer 33

Wheezing

Question 34

To prevent cross-contact, ____

Answer 34

Clean and sanitize utensils before each use.

Question 35

Why are elderly people at a higher risk for food borne illness?

Answer 35

Their immune systems weaken as they age.

Question 36

A variance from the local regulatory authority is needed for ____

Answer 36

Preserving food by smoking it

Question 37

A food handler should receive food safety training when hired and ____

Answer 37

Periodically after that

Question 38

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

Answer 38

30 seconds

Question 39

What HACCP principle is being practiced when food handlers rewash melons showing sings of surface dirt?

Answer 39

Corrective action

Question 40

What practice can help prevent allergic reactions?

Answer 40

Tell customers how the item is prepared

Question 41

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

Answer 41

Go home.

Question 42

What temperatures do infrared thermometers measure?

Answer 42

Surface

Question 43

A recall has been issued for a specific brand of Orange Juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory and stored it in a secure location. What should the manager do next?

Answer 43

Label the item to prevent it from accidentally being placed back in Inventory.

Question 44

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

Answer 44

Stored food upright against the wall.

Question 45

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

Answer 45

24 hours

Question 46

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

Answer 46

145 degrees

Question 47

A catering employee removed a tray of lasagna from hot holding for service in a hotel conference room at 11:00 am. By what time must the lasagna be thrown out?

Answer 47

3:00 pm

Question 48

What should be done with unwrapped tableware that is present at a table once guests are seated?

Answer 48

Remove the setting from the table

Question 49

An operation wants to serve dinner rolls on its self service buffet. What requires the rolls to be labeled?

Answer 49

The operation claims the rolls have health benefits

Question 50

Which food process does not require a variance from a regulatory authority?

Answer 50

Buying bean sprouts from a reputable supplier?

Question 51

What scenario can lead to pest infestation?

Answer 51

Storing recyclables in paper bags.

Question 52

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

Answer 52

Wear single use gloves

Question 53

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

Answer 53

Unplug the unit

Question 54

The Water temperature in the detergent sink for manual dish washing must be at least ___

Answer 54

110 degrees

Question 55

What should a food service operator do with a package of flour that arrives on the receiving dock with sings of dampness in the bag?

Answer 55

Reject the flour and return it to the supplier

Question 56

A food handler working in a hotel removed a tuna salad from the cooler at 9:00 am and deliver it to a conference room for an 11:00 am buffet luncheon. By what time must the tuna salad be served, or thrown out?

Answer 56

3:00 pm

Question 57

When can raw unpackaged meat be offered for self service?

Answer 57

At Mongolian barbecues.

Question 58

What rule for serving condiments should be practiced?

Answer 58

Serve condiments in original containers

Question 59

What thermometer is best suited to checking a dish washing machines final rinse temperature?

Answer 59

Maximum registering thermometer.