ServSafe Food Protection Manager Study Guide

Question 1

5 most common causes of foodborne illness:

1. Purchasing food from unsafe sources
2. Allowing pests to enter the operation
3. Failing to cook food correctly
4. Failing to rotate food during storage
5. Using contaminated equipment
6. Holding food at incorrect temperatures
7. Practicing poor personal hygiene
8. Failing to store dry food correctly

Answer 1

1, 3, 5, 6, 7

Question 2

Food that needs time and temperature control to keep it safe:

1. Chopped lettuce
2. Sliced watermelon
3. Dry rice
4. Flour
5. Cooked carrots
6. Cheese

Answer 2

1, 2, 5, 6

Question 3

Each group that has a higher risk of getting a foodborne illness because of their immune systems:

1. School teachers
2. College students
3. Preschool students
4. Health-care providers
5. Transplant recipients
6. Nursing home residents

Answer 3

3, 5, 6

Question 4

A. FDA
B. USDA
C. CDC and PHS
D. State and local health departments

1. Writes the codes that regulate retail and foodservice operations
2. Conducts research into the causes of foodborne-illness outbreaks
3. Inspections meat, poultry, and eggs
4. Writes the Food Code
5. Inspects retail and foodservice operations

Answer 4

D
C
B
A
D

Question 5

What is a foodborne-illness outbreak?

A. When two or more food handlers contaminate multiple food items
B. When an operation serves contaminated food to two or more people
C. When two or more people have the same symptoms from eating the same food
D. When the CDC receives information on two or more people with the same illness

Answer 5

C. When two or more people have the same symptoms from eating the same food

Question 6

Which is a ready-to-eat food?

A. Uncooked rice
B. Raw deboned chicken
C. Sea salt
D. Unwashed green beans

Answer 6

C. Sea salt

Question 7

Why are preschool-age children at a higher risk for foodborne illnesses?

A. They have not built up strong immune systems.
B. They are more likely to spend time in a hospital
C. They are more likely to suffer allergic reactions
D. Their appetites have increased since birth

Answer 7

A. They have not built up strong immune systems.

Question 8

Which is a TCS food?

A. Bread
B. Flour
C. Sprouts
D. Strawberries

Answer 8

C. Sprouts

Question 9

The 5 common risk factors that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and

A. reheating leftover food
B. serving ready-to-eat food
C. using single-use, disposable gloves
D. purchasing food from unsafe sources

Answer 9

D. purchasing food from unsafe sources

Question 10

Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness?

A. Cross-contamination
B. Poor personal hygiene
C. Time-temperature abuse
D. Poor cleaning and sanitizing

Answer 10

C. Time-temperature abuse

Question 11

What is TCS food?

A. Food requiring thermometer checks for security
B. Food requiring trustworthy conditions for service
C. Food requiring training commitments for standards
D. Food requiring time and temperature control for safety

Answer 11

D. Food requiring time and temperature control for safety

Question 12

A food handler left a pan of roasted turkey breasts to cool at room temperature overnight. In addition to throwing away the turkey, what is an appropriate corrective action?

A. Complete an incident report.
B. Order additional turkey breasts
C. Deduct the cost from the food handler’s pay
D. Make sure the food handler understands safe cooling practices

Answer 12

D. Make sure the food handler understands safe cooling practices

Question 13

What is an important measure for preventing foodborne illness?

A. Using new equipment
B. Measuring pathogens
C. Preventing cross-contamination
D. Serving locally grown, organic food

Answer 13

C. Preventing cross-contamination

Question 14

What is one possible function of a local regulatory authority?

A. Ensuring a product’s appeal
B. Inspecting an operation
C. Monitoring an operation’s revenue
D. Protecting a product’s brand name

Answer 14

B. Inspecting an operation

Question 15

Each letter below stands for a condition that supports the growth of bacteria:

1. F__________
2. A__________
3. T__________
4. T__________
5. O__________
6. M__________

Answer 15

Food
Acidity
Temperature
Time
Oxygen
Moisture

Question 16

Identify the pathogen:

1. I am commonly linked with ready-to-eat food.
   I am found in the feces of infected people.
   Excluding staff with jaundice can stop me.
   Handwashing can prevent me.
2. I am carried in the bloodstream and intestinal tract of humans.
   I am commonly linked with beverages and ready-to-eat food.
   Cooking food correctly can prevent me.
   Washing hands can stop me.
3. Many farm animals carry me naturally.
   I have been found in milk and dairy products, produce, and poultry.
   Cooking eggs to minimum internal temperatures can prevent me.
   Preventing cross-contamination between poultry and ready-to-eat food can stop me.

Answer 16

1. Hepatitis A
2. Salmonella Typhi
3. Nontyphoidal Salmonella

Question 17

Most important prevention measure for each pathogen in the space provided.

A. Control time and temperature
B. Practice correct personal hygiene
C. Purchase from approved, reputable suppliers

1. _____ Bacteria
2. _____ Viruses
3. _____ Parasites
4. _____ Fungi
5. _____ Plant toxins
6. _____ Mushroom toxins
7. _____ Seafood toxins

Answer 17

1. A
2. B
3. C
4. C
5. C
6. C
7. C

Question 18

Practices that may be at risk to food defense:

1. Limiting access to prep areas
2. Giving staff access to all storage areas
3. Storing chemicals in a locked storage area
4. Allowing visitors in the establishment
5. Giving tours of the kitchen to the general public
6. Holding products that you suspect are contaminated
7. Allowing delivery drivers to store products in coolers
8. Accepting food deliveries from trucks that have not been kept locked

Answer 18

2, 4, 5, 7, 8

Question 19

Symptoms that could indicate a customer is having an allergic reaction:

1. Fever
2. Hives
3. Tingling in mouth
4. Bruising
5. Sneezing
6. Coughing
7. Diarrhea
8. Rash
9. Swollen tongue
10. Abdominal cramps
11. Difficulty breathing
12. Dizziness

Answer 19

2, 3, 7, 8, 9, 10, 11

Question 20

Food that is or contains one of the nine most common food allergens:

1. Green beans dressed with olive oil and garlic
2. Tuna salad wrapped in a lettuce leaf
3. Multigrain bread made with wheat
4. Melon slices wrapped with prosciutto (ham)
5. Chocolate candy filled with peanut butter cream
6. Raw oysters on the half shell
7. Potatoes sauteed in duck fat
8. Mushrooms seasoned with soy sauce and brown sugar
9. Squash sauteed in corn oil
10. Mixed green salad topped with almond pieces
11. Banana shake make with vanilla ice cream
12. Vegetable omelet topped with tomato sauce

Answer 20

2, 3, 5, 6, 8, 10, 11, 12

Question 21

What are the most common symptoms of a foodborne illness?

A. Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness
B. Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache
C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
D. Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness

Answer 21

C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice

Question 22

How does most contamination of food happen?

A. Through contaminated water
B. When contaminants are airborne
C. When people cause the contamination
D. Through the use of contaminated animal products

Answer 22

C. When people cause the contamination

Question 23

What is the most important way to prevent a foodborne illness from bacteria?

A. Control time and temperature
B. Prevent cross-contamination
C. Practice good personal hygiene
D. Practice good cleaning and sanitizing

Answer 23

A. Control time and temperature

Question 24

What is the most important way to prevent a foodborne illness from viruses?

A. Control time and temperature
B. Prevent cross-contamination
C. Practice good personal hygiene
D. Practice good cleaning and sanitizing

Answer 24

C. Practice good personal hygiene

Question 25

Parasites are commonly linked with what type of food?

A. Rice
B. Poultry
C. Seafood
D. Canned food

Answer 25

C. Seafood

Question 26

A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?

A. Parasites
B. Allergic reaction
C. Biological toxins
D. Chemical contamination

Answer 26

C. Biological toxins

Question 27

A prep cook stores a bottle of sanitizer on a self above a prep table. To prevent chemical contamination, what should be done differently?

A. Store the sanitizer bottle away from the prep area
B. Store the sanitizer bottle on the floor between uses
C. Store the sanitizer bottle on the work surface of the prep table
D. Store the sanitizer bottle with food supplies below the prep table

Answer 27

A. Store the sanitizer bottle away from the prep area

Question 28

To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know….

A. when to register with the EPA
B. how to fill out an incident report
C. where to find Safety Data Sheets in the operation
D. whom to contact about suspicious activity

Answer 28

D. whom to contact about suspicious activity

Question 29

What should food handlers do to prevent food allergens from being transferred to food?

A. Use clean and sanitized utensils when prepping the order
B. Cook food to the appropriate minimum internal temperature
C. Store food at 41°F (5°C) or lower
D. Label chemical containers correctly

Answer 29

A. Use clean and sanitized utensils when prepping the order

Question 30

What step should be taken if a manager suspects a foodborne-illness outbreak?

A. Reheat the suspected product to safe temperatures
B. Provide as little information as possible to the regulatory authority
C. Deny that the operation has anything to do with the foodborne-illness outbreak
D. Set aside the suspected product and label it with “do not use” and “do not discard”

Answer 30

D. Set aside the suspected product and label it with “do not use” and “do not discard”

Question 31

Which statement if the food handler washed his or her hands at the correct time:

1. Linda prepped raw chicken for the day’s special. Then she washed her hands and sliced melons. After that, she washed her hands again, and then cleaned and sanitized the cutting boards.
2. Ryan was busing tables when his manager asked him to take out the garbage. When he came back, he used the restroom and washed his hands. Then he set up some tables.
3. Maria was making meatballs when she took a call on her mobile phone. Her manager was nearby, so she quickly got back to work. Afterward, she wiped down her phone and washed her hands.
4. Caitlyn started a batch of french fries in the fryer. While they were cooking, she took two orders at the cash register. As soon as the fries were done, she salted and packaged them. then she washed her hands and packed the customers’ orders.

Answer 31

1, 2

Question 32

Which statement of hand-care guidelines and handwashing procedures were correctly followed:

1. Gabe, a restaurant manager, noticed that prep cooks were washing their hands in the prep sink. Gabe immediately spoke to the employees about designated hand sinks and appropriate versus inappropriate locations for washing hands.
2. Michael plated an order and leafed through the paper tickets to make sure he had it right. Before touching each ticket, he licked his fingers to get a better grip. Fortunately, he realized his mistake. He quickly applied hand antiseptic and then ran the order to the table.
3. Tina had a painful cut on her index finger. She wanted it to be exposed to air so it would heal quickly. But at work, she covered it with a waterproof bandage and wore a single-use glove on the hand.
4. Marcus saw his dishwasher, John, sneeze into his hands and then begin to put away clean dishes. Marcus stopped John and asked him to wash his hands. Then he had John put all the contaminated dishes back into the dishwashing machine. Afterward, Marcus worked with John to make sure he knew when to wash his hands.
5. Carmen just finished food safety training and is eager to do the right thing. To wash her hands, she first applied soap. Then she used a clean paper towel to turn on the warm water. She wet her hands and arms and scrubbed them for five seconds. Afterwards, she rinsed them thoroughly and dried them with a clean paper towel.

Answer 32

1, 3, 4

Question 33

Which task(s) shows when single-use gloves must be used:

1. Slicing apples for an apple pie
2. Garnishing a plate with chopped herbs
3. Chopping lettuce for a mixed green salad
4. Breading chicken wings before frying them
5. Assembling a cooked hamburger for presentation

Answer 33

2, 3, 5

Question 34

Which statement is about single-use gloves (True/False):

1. Use the correct glove size
2. Blow into gloves when putting them on
3. Wash your hands after putting on gloves
4. Wash your gloves when they become dirty
5. Wash your hands before putting on gloves
6. Use hand antiseptics before putting on gloves
7. Check gloves for rips or tears after putting them on
8. Change your gloves after four hours of continuous use
9. Change your gloves when they become dirty or torn
10. Change your gloves after handling raw meat and before handling ready-to-eat food

Answer 34

T
F
F
F
T
F
T
T
T
T

Question 35

Which statement shows if the food handler must be excluded from the operation. Which statement shows if the person should be restricted from working with exposed food, utensils, and equipment:

1. Joe, a prep cook, has diarrhea
2. Louisa, a buser, has a runny nose
3. Bill, a line cook in a restaurant, has a sore throat with a fever
4. Mary, a sous chef, has been diagnosed with Norovirus

Answer 35

E
R
R
E

Question 36

After which activity must food handlers wash their hands?

A. Clearing tables
B. Putting on gloves
C. Serving customers
D. Applying hand antiseptic

Answer 36

A. Clearing tables

Question 37

When washing hands, what is the minimum time you should scrub with soap?

A. 5 seconds
B. 10 seconds
C. 20 seconds
D. 40 seconds

Answer 37

B. 10 seconds

Question 38

What should food handlers do after prepping food and before using the restroom?

A. Wash their hands
B. Take off their hats
C. Change their gloves
D. Take off their aprons

Answer 38

D. Take off their aprons

Question 39

A food handler will be wearing single-use gloves to assemble boxed lunches. When must the food handler’s hands be washed?

A. After 4 hours
B. After the first hour
C. After putting on the gloves
D. Before putting on the gloves

Answer 39

D. Before putting on the gloves

Question 40

A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?

A. The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns
B. The cook did not clean and sanitize the gloves before handling the hamburger buns
C. The cook did not wash hands before putting on the same gloves to slice the hamburger buns
D. The cook did not wash hands and put on new gloves before slicing the hamburger buns

Answer 40

D. The cook did not wash hands and put on new gloves before slicing the hamburger buns

Question 41

Who is most at risk of contaminating food?

A. A food handler whose spouse works primarily with high-risk populations
B. A food handler whose young daughter has diarrhea
C. A food handler who gets a lot of aches and pains
D. A food handler who eats a lot of rare meat

Answer 41

B. A food handler whose young daughter has diarrhea

Question 42

A food handler has diarrhea and has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do?

A. Wear gloves while handling food
B. Work in a non-food handling position
C. Stay home until approved to return to work
D. Wash hands frequently while handling food

Answer 42

C. Stay home until approved to return to work

Question 43

A food handler prepares meals for a child day-care center. What symptoms require this food handler to stay home from work?

A. Thirst with itching
B. Soreness with fatigue
C. Sore throat with fever
D. Headache with soreness

Answer 43

C. Sore throat with fever

Question 44

When is it acceptable to eat in an operation?

A. When prepping food
B. When washing dishes
C. When sitting in a break area
D. When handling utensils

Answer 44

C. When sitting in a break area

Question 45

What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?

A. Tell the cook to stay away from work and see a doctor
B. Tell the cook to come in for a couple of hours and then go home
C. Tell the cook to rest for a couple of hours and then come to work
D. Tell the cook to go to the doctor and then immediately come to work

Answer 45

A. Tell the cook to stay away from work and see a doctor

Question 46

Which practice shows if it helps prevent cross-contamination:

1. Use separate cutting boards for prepping raw meat and raw vegetables
2. Wash and rinse a cutting board after prepping raw fish
3. Buy diced onions instead of dicing them in the operation
4. Prep salads before prepping raw meat on the same prep table
5. Use green-handled knives to prep produce and yellow-handled knives to prep raw poultry
6. Wipe down prep tables with a wiping cloth between different tasks
7. Cook chicken in-house instead of buying precooked chicken

Answer 46

1, 3, 4, 5

Question 47

Choose the best thermometer(s):

1. Internal temperature of a fish fillet
2. Internal temperature of a roast
3. Internal temperature of fryer oil
4. Surface temperature of a griddle
5. Air temperature of a cooler

Answer 47

1. A, D
2. A, D
3. B
4. C, F
5. E

Question 48

A food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables. What must be done to the cutting board?

A. It must be dried with a paper towel
B. It must be turned over to the other side
C. It must be washed, rinsed, and sanitized
D. It must be rinsed in hot water and air-dried

Answer 48

C. It must be washed, rinsed, and sanitized

Question 49

How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?

A. Just past the tip of the thermometer stem
B. Halfway between the tip of the thermometer stem and the dimple
C. To the dimple in the thermometer stem
D. Past the dimple of the thermometer stem

Answer 49

C. To the dimple in the thermometer stem

Question 50

Which probe should be used to check the temperature of a chicken breast?

A. Air probe
B. Immersion probe
C. Penetration probe
D. Surface probe

Answer 50

C. Penetration probe

Question 51

At what temperatures do most foodborne pathogens grow most quickly?

A. Between 0°F and 41°F (-17°C and 5°C)
B. Between 45°F and 65°F (7°C and 18°C)
C. Between 70°F and 125°F (21°C and 52°C)
D. Between 130°F and 165°F (54°C and 74°C)

Answer 51

C. Between 70°F and 125°F (21°C and 52°C)

Question 52

Which practice can help prevent time-temperature abuse?

A. Keeping records of employee schedules
B. Cleaning and sanitizing equipment and work surfaces
C. Making sure food handlers spend at least 30 seconds washing their hands
D. Limiting the amount of food that can be removed from a cooler for prepping

Answer 52

D. Limiting the amount of food that can be removed from a cooler for prepping

Question 53

Which thermometer is used to measure surface temperatures?

A. Thermistor
B. Thermocouple
C. Infrared thermometer
D. Bimetallic stemmed thermometer

Answer 53

C. Infrared thermometer

Question 54

A thermometer used to measure the temperature of food must be accurate to what temperature?

A. ±2°F or ±1°C
B. ±4°F or ±3°C
C. ±6°F or ±5°C
D. ±8°F or ±7°C

Answer 54

A. ±2°F or ±1°C

Question 55

Which practice can help prevent cross-contamination?

A. Using color-coded cutting boards
B. Rinsing cutting boards between use
C. Purchasing food requiring preparation
D. Prepping raw and ready-to-eat food at the same time

Answer 55

A. Using color-coded cutting boards

Question 56

What device can be used to monitor both time and temperature abuse during the shipment or storage of food?

A. Infrared thermometer
B. Time-temperature indicator
C. Thermistor with a air probe
D. Bimetallic stemmed thermometer

Answer 56

B. Time-temperature indicator

Question 57

How long can food stay in the temperature danger zone before it must be thrown out?

A. 1 hour
B. 2 hours
C. 3 hours
D. 4 hours

Answer 57

D. 4 hours

Question 58

What is the most important factor in choosing a food supplier?

A. It is recommended by others in the industry
B. It has a HACCP program or other food safety system
C. It has documented manufacturing and packing practices
D. It has been inspected and complies with local, state, and federal laws

Answer 58

D. It has been inspected and complies with local, state, and federal laws

Question 59

What is the best method of checking the temperature of vacuum-packed meat?

A. Lay the thermometer stem and probe on the surface of the top package
B. Place the thermometer stem or probe between two packages of product
C. Open a package and insert the thermometer stem or probe into the product
D. Insert the thermometer stem or probe through the package into the product

Answer 59

B. Place the thermometer stem or probe between two packages of product

Question 60

What is the correct temperature for receiving cold TCS food?

A. 32°F (0°C) or lower
B. 41°F (5°C) or lower
C. 45°F (7°C) or lower
D. 50°F (10°C) or lower

Answer 60

B. 41°F (5°C) or lower

Question 61

Milk can be received at 45°F (7°C) under what condition?

A. It is thrown out after 2 days
B. It is cooled to 41°F (5°C) or lower in 4 hours
C. It is immediately cooled to 41°F (5°C) or lower
D. It is served or used in the operation within 2 hours

Answer 61

B. It is cooled to 41°F (5°C) or lower in 4 hours

Question 62

What causes large ice crystals to form on frozen food and its packaging?

A. Cross-contact
B. Cross-contamination
C. Time-temperature abuse
D. Incorrect cleaning and sanitizing

Answer 62

C. Time-temperature abuse

Question 63

Whole potatoes were coated with olive oil salt, baked in-house, and stored in a cooler for several days. What must be included on the label for the baked potatoes?

A. List of all ingredients
B. List of common allergens
C. Date that the food was received
D. Date that the food should be discarded

Answer 63

D. Date that the food should be discarded

Question 64

When must you discard tuna salad that was prepped on July 19?

A. July 21
B. July 23
C. July 25
D. July 27

Answer 64

C. July 25

Question 65

What is the problem with storing raw ground turkey above raw ground pork?

A. Cross-contamination
B. Poor personal hygiene
C. Time-temperature abuse
D. Cross-contact with allergens

Answer 65

A. Cross-contamination

Question 66

Due to an operation’s space limits, ready-to-eat and uncooked foods must be stored in the same cooler. How should foods be stored, in top-to-bottom order?

A. According to the FIFO method, with oldest items on the top shelf and the newest items on the bottom
B. According to preparation dates, with the earliest dates on the top shelf and the latest dates on the bottom
C. According to minimum internal cooking temperatures, with ready-to-eat foods on the top shelf and poultry on the bottom
D. According to minimum acceptable storage temperatures, with foods that can tolerate the warmest temperature on the top shelf and foods needing the coldest temperature on the bottom

Answer 66

C. According to minimum internal cooking temperatures, with ready-to-eat foods on the top shelf and poultry on the bottom

Question 67

How many inches (centimeters) from the floor should food be stored?

A. At least 1 inch (3 cm)
B. At least 2 inches (5 cm)
C. At least 4 inches (10 cm)
D. At least 6 inches (15 cm)

Answer 67

D. At least 6 inches (15 cm)

Question 68

Pick the correct way to prep food:

1. When using pooled eggs:
   A. Cook them promptly after mixing, or store them at room temperature
   B. Cook them promptly after mixing, or store them at 41°F (5°C) or lower
2. To thaw frozen food:
   A. Place the item in a prep sink with warm, running water
   B. Place the item in a cooler that keeps it at 41°F (5°C) or lower
3. To protect ice:
   A. Store ice scoops inside of the ice bin
   B. Store ice scoops outside of the machine in a clean, protected location
4. When storing leftover TCS food that will be used in a salad:
   A. Throw out leftovers held at 41°F (5°C) or lower after 7 days
   B. Throw out leftovers held at 41°F (5°C) or lower after 10 days

Answer 68

1. B
2. B
3. B
4. A

Question 69

Which required minimum internal cooking temperature for each food:

1. Pork roast
2. Brined ham
3. Catfish fillets
4. Ground-beef burger
5. Stuffing made with oysters
6. Roasted potatoes that will be hot held
7. Scrambled shell eggs that will be hot held
8. Chili made with previously cooked chicken

Answer 69

1. 145°F
2. 155°F
3. 145°F
4. 155°F
5. 165°F
6. 135°F
7. 155°F
8. 165°F

Question 70

Which food has been cooled correctly?

1. Beef barley soup was cooled from 135°F to 70°F (57°C to 21°C) in one hour and then from 70°F to 41°F (21°C to 5°C) in four hours
2. Chili was cooled from 135°F to 70°F (57°C to 21°C) in two hours and then from 70°F to 41°F (21°C to 5°C) in four hours
3. Mashed potatoes were cooled from 135°F to 70°F (57°C to 21°C) in three hours and then from 70°F to 41°F (21°C to 5°C) in two hours

Answer 70

1, 2

Question 71

Why must prep tables be cleaned and sanitized between uses?

A. To make space to work safely
B. To prevent cross-contamination
C. To reduce toxic-metal poisoning
D. To avoid time-temperature abuse

Answer 71

B. To prevent cross-contamination

Question 72

What should happen to food right after it is thawed in a microwave oven?

A. Freeze it solid
B. Cool it to 41°F (5°C)
C. Cook it in conventional cooking equipment
D. Hold it in equipment that maintains the correct temperature

Answer 72

C. Cook it in conventional cooking equipment

Question 73

When cooling TCS food, the temperature must go from 135°F to 70°F (57°C to 21°C) in

A. 2 hours
B. 4 hours
C. 6 hours
D. 8 hours

Answer 73

A. 2 hours

Question 74

A food handler left a hotel pan of pasta salad on the prep table while preparing several lunch orders. What is the problem with this situation?

A. Cross-contamination
B. Poor personal hygiene
C. Time-temperature abuse
D. Poor cleaning and sanitizing

Answer 74

C. Time-temperature abuse

Question 75

What is the maximum water temperature allowed when thawing food under running water?

A. 41°F (5°C)
B. 60°F (16°C)
C. 70°F (21°C)
D. 135°F (57°C)

Answer 75

C. 70°F (21°C)

Question 76

What is the required minimum internal cooking temperature for ground turkey?

A. 135°F (57°C)
B. 145°F (63°C) for 15 seconds
C. 155°F (68°C) for 17 seconds
D. 165°F (74°C) for <1 second

Answer 76

D. 165°F (74°C) for <1 second

Question 77

A safe way to cool a stockpot of meat sauce is to put it into a

A. cooler
B. freezer
C. sink of ice water
D. cold-holding unit

Answer 77

C. sink of ice water

Question 78

Which food item should not be served to high-risk populations?

A. Vegetable stir-fry
B. Grilled salmon
C. Roasted chicken
D. Raw oysters

Answer 78

D. Raw oysters

Question 79

To what temperature must soup that contains cooked beef be reheated for hot holding?

A. 135°F (57°C) for 15 seconds
B. 145°F (63°C) for 15 seconds
C. 155°F (68°C) for 15 seconds
D. 165°F (74°C) for 15 seconds

Answer 79

D. 165°F (74°C) for 15 seconds

Question 80

When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step?

A. 60 minutes
B. 70 minutes
C. 80 minutes
D. 90 minutes

Answer 80

A. 60 minutes

Question 81

Which statement shows the food item that is not being handled safely:

1. Soup held at 120°F (49°C)
2. Pasta salad held at 39°F (4°C)
3. Potato salad held at 75°F (24°C)
4. Soup placed in a hot-holding unit at 40°F (4°C)

Answer 81

1, 3, 4

Question 82

Which statement (T) shows the food that must be thrown out. Which statement (R) shows the food that can be re-served.

1. Chili held without temperature control for five hours
2. Previously served, but untouched, basket of bread
3. Bottle of ketchup with cap on
4. Untouched slice of pie with whipped cream returned by a customer
5. Individually wrapped crackers
6. Unwrapped butter served on a plate
7. Mustard packets
8. Ice used to hold cold food on a self-service area
9. Breaded, baked fish returned by a customer who wanted broiled fish
10. A washed and wrapped pear that has been in a vending machine for eight days

Answer 82

T
T
R
T
R
T
R
T
T
R

Question 83

Which part of the plate should a food handler avoid touching when serving customers?

A. Bottom
B. Edge
C. Side
D. Top

Answer 83

D. Top

Question 84

An operation has a self-service salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar?

A. 2
B. 4
C. 6
D. 8

Answer 84

D. 8

Question 85

At what maximum internal temperature should cold TCS food be held?

A. 0°F (-17°C)
B. 32°F (0°C)
C. 41°F (5°C)
D. 60°F (16°C)

Answer 85

C. 41°F (5°C)

Question 86

What item must customers take each time they return to a self-service area for more food?

A. Clean plate
B. Extra napkins
C. Hand sanitizer
D. New serving spoon

Answer 86

A. Clean plate

Question 87

At what minimum internal temperature should hot TCS food be held?

A. 115°F (46°C)
B. 125°F (52°C)
C. 135°F (57°C)
D. 145°F (63°C)

Answer 87

C. 135°F (57°C)

Question 88

An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served, or thrown out?

A. 2
B. 4
C. 6
D. 8

Answer 88

B. 4

Question 89

How often must you check the temperature of food that is being held with temperature control?

A. At least every 2 hours
B. At least every 4 hours
C. At least every 6 hours
D. At least every 8 hours

Answer 89

B. At least every 4 hours

Question 90

A pan of lasagna at 165°F (74°C) was packed in a heated cabinet for off-site delivery. What is the minimum information that should be on the pan label?

A. Use-by date and time and reheating and service instructions
B. Use-by date and reheating and service instructions
C. Use-by time and reheating and service instructions
D. Use-by date and time and reheating instructions

Answer 90

A. Use-by date and time and reheating and service instructions

Question 91

Which may be handled with bare hands?

A. Cooked pasta for salad
B. Chopped potatoes for soup
C. Canned tuna for sandwiches
D. Pickled watermelon for garnish

Answer 91

B. Chopped potatoes for soup

Question 92

When a utensil is stored in water between uses, what are the requirements?

A. Running water at any temperature, or a container of water at 70°F (21°C) or lower
B. Running water at any temperature, or a container of water at 135°F (57°C) or lower
C. Running water at 70°F (21°C) or lower, or a container of water at 70°F (21°C) or lower
D. Running water at 135°F (57°C) or higher, or a container of water at 135°F (57°C) or higher

Answer 92

B. Running water at any temperature, or a container of water at 135°F (57°C) or lower

Question 93

Match the correct risk factor for foodborne illness:

1. A cook brought his uniform home, but forgot to wash it before starting his shift
2. A cook plated a chicken breast after making sure it was cooked to 155°F (68°C)
3. The purchasing manager bought frozen steaks from his friend who raises and sells meat from his home
4. A cook served rice at 120°F (49°C) from a holding unit
5. A chef used a cutting board to prep fish and then used it to prep fruit salad

Answer 93

1. E
2. B
3. A
4. C
5. D

Question 94

A manager’s responsibility to actively control risk factors for foodborne illnesses is called

A. hazard analysis critical control point (HACCP)
B. quality control and assurance
C. food safety management
D. active managerial control

Answer 94

D. active managerial control

Question 95

A pest-control program is an example of a(n)

A. HACCP program
B. workplace safety program
C. food safety program
D. active managerial control program

Answer 95

C. food safety program

Question 96

A cook preps a beef tenderloin on a cutting board and then immediately cuts pies for dessert on the same cutting board. This is an example of which risk factor?

A. Purchasing food from unsafe sources
B. Holding food at incorrect temperatures
C. Using contaminated equipment
D. Practicing poor personal hygiene

Answer 96

C. Using contaminated equipment

Question 97

The purpose of a food safety management system is to

A. keep all areas of the facility clean and pest-free
B. identify, tag, and repair faulty equipment within the facility
C. prevent foodborne illness by controlling risks and hazards
D. use the correct methods for purchasing and receiving food

Answer 97

C. prevent foodborne illness by controlling risks and hazards

Question 98

Three components of active managerial control include

A. identifying risks, creating specifications, and training
B. identifying risks, corrective action, and training
C. identifying risks, creating purchase orders, and training
D. identifying risks, record keeping, and training

Answer 98

B. identifying risks, corrective action, and training

Question 99

A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?

A. Identifying risks
B. Monitoring
C. Corrective action
D. Re-evaluation

Answer 99

C. Corrective action

Question 100

A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control?

A. Identify risks
B. Corrective action
C. Management oversight
D. Re-evaluation

Answer 100

C. Management oversight

Question 101

Which is an example of an FDA public health intervention?

A. Becoming certified in food safety
B. Denying pests access to the operation
C. Obtaining a variance to cure food
D. Conducting self-inspections

Answer 101

A. Becoming certified in food safety

Question 102

Which statement shows unsafe practices when handling garbage and garbage containers

1. John cleans a garbage can on the floor drain grate, which is next to the grill
2. Dave stacks garbage bags next to the prep table because he wants to take them out all at once
3. Steve sets garbage bags on the asphalt next to the dumpster and then throws each bag inside
4. Michelle throws empty cans into the recycling container, which is stored in the prep area
5. Tunya throws a burned hamburger into the open garbage can next to the sandwich line

Answer 102

1, 2, 4

Question 103

Which situation can lead to a pest infection

1. Food in the dry-storage room is stored against the wall and 6 inches off the floor
2. Air curtains are installed around the back door of a kitchen
3. Recyclables are stored overnight in a clean container in the kitchen
4. Food is rotated during storage so that the oldest products are used first
5. A dumpster is left open during the day to let it air out
6. A delivery driver brings a food delivery into the kitchen to be inspected
7. A food delivery is rejected because it contains packages with gnaw marks
8. The exterior of the operation has a three-inch hole

Answer 103

1, 3, 5, 6, 8

Question 104

What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?

A. Absorbent and durable
B. Hard and durable
C. Porous and durable
D. Smooth and durable

Answer 104

D. Smooth and durable

Question 105

What organization creates national standards for foodservice equipment?

A. CDC
B. EPA
C. FDA
D. NSF

Answer 105

D. NSF

Question 106

When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least

A. 2 inches (5 centimeters)
B. 4 inches (10 centimeters)
C. 6 inches (15 centimeters)
D. 8 inches (20 centimeters)

Answer 106

B. 4 inches (10 centimeters)

Question 107

An operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem?

A. The ventilation system is not working correctly
B. The cleaning chemicals are not being used correctly
C. The staff are not cleaning the walls correctly
D. The grill is not being operated at the high-enough temperature

Answer 107

A. The ventilation system is not working correctly

Question 108

A handwashing station should have a garbage container, running water at a temperature of at least 85°F (29°C), signage, a way to dry hands, and

A. soap
B. a timer
C. a clock
D. gloves

Answer 108

A. soap

Question 109

What is the only completely reliable method for preventing backflow?

A. Air gap
B. Ball valve
C. Cross-contamination
D. Vacuum breaker

Answer 109

A. Air gap

Question 110

A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong?

A. Created a cross-contamination
B. Created an air-gap separation
C. Prevented backflow
D. Prevented atmospheric vacuuming

Answer 110

A. Created a cross-contamination

Question 111

An operation received a violation in the outside area of the facility. The manager reviewed the area and saw that the dumpster was placed on a freshly graveled drive. The lids were closed, and the drain plug was in place to prevent the dumpster from draining. What was the problem?

A. The dumpster lids should have been open to allow it to air out
B. The drain plug should have been removed to allow the dumpster to drain correctly
C. The surface underneath the dumpster should have been paved with concrete or asphalt
D. The dumpster should have been freshly painted so that food debris would not stick to surfaces

Answer 111

C. The surface underneath the dumpster should have been paved with concrete or asphalt

Question 112

A broken water main has caused the water in an operation to appear brown. What should the manager do?

A. Boil the water for 1 minute before use
B. Contact the local regulatory authority before use
C. Use the water for everything except dishwashing
D. Use the water for everything except handwashing

Answer 112

B. Contact the local regulatory authority before use

Question 113

What is the best way to eliminate pests that have entered the operation?

A. Raise the heat in the operation after-hours
B. Lower the heat in the operation after-hours
C. Work with a licensed pest control operator (PCO)
D. Apply over-the-counter pesticides around the operation

Answer 113

C. Work with a licensed pest control operator (PCO)

Question 114

Put the steps for cleaning and sanitizing in order:

A. Sanitize the surface
B. Wash the surface
C. Allow the surface to air-dry
D. Rinse the surface
E. Remove food from the surface

Answer 114

D
B
E
C
A

Question 115

Which statement that requires the food handler to clean and sanitize the item being used:

1. Jorge has used the same knife to shuck oysters for 2 hours
2. Bill has finished deboning chicken and wants to use the same cutting board to fillet fish
3. Kristen has returned to the slicer to continue slicing cheese after being called away to help with the lunch rush
4. Amanda has been slicing turkey on the same slicer from 8:00am to 12:00pm

Answer 115

2, 3, 4

Question 116

Which situation if the food handler used or stored the cleaning tool or chemical the wrong way

1. Gail was in a rush to put a delivery away. She placed the cleaning chemicals on the top shelf of the shelving rack above the canned goods
2. Raul filled three spray bottles with sanitizer. Since the chemical looked red, he did not label the spray bottles
3. Jasmina was about to take a plate out to a table and she noticed some drips on the edge of the plate. She grabbed a clean, dry cloth and wiped off the plate
4. Sasha emptied a bucket of dirty mop water into the floor drain. He raised the mop and hung it to dry. Then he cleaned and rinsed the bucket
5. Laura washed, rinsed, and sanitized a table by spraying it with sanitizer and allowing it to air dry. She then placed the bottle of sanitizer on the prep table
6. Andy stored antifreeze for the delivery van with the cleaning supplies

Answer 116

1, 2, 5, 6

Question 117

What is the required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine?

A. Infrared thermometer
B. Time-temperature indicator
C. Maximum registering thermometer
D. Thermocouple with immersion probe

Answer 117

C. Maximum registering thermometer

Question 118

What is the acceptable contact time when sanitizing food contact surfaces?

A. Soak the item in very hot water for 7 seconds
B. Soak the item in an iodine solution for 7 seconds
C. Soak the item in a chlorine solution for 7 seconds
D. Soak the item in an ammonia solution for 7 seconds

Answer 118

C. Soak the item in a chlorine solution for 7 seconds

Question 119

If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?

A. Every 4 hours
B. Every 5 hours
C. Every 6 hours
D. Every 7 hours

Answer 119

A. Every 4 hours

Question 120

What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?

A. Test the solution with a sanitizer kit
B. Use very hot water when making the solution
C. Try out the solution on a food-contact surface
D. Mix the solution with equal parts of water

Answer 120

A. Test the solution with a sanitizer kit

Question 121

George is getting ready to wash dishes in a three-compartment sink. What should be his first task?

A. Remove leftover food from the dishes
B. Fill the first sink with detergent and water
C. Clean and sanitize the sinks and drain boards
D. make sure there is a working clock with a second hand

Answer 121

C. Clean and sanitize the sinks and drain boards

Question 122

Which feature is most important for a chemical storage area?

A. Good lighting
B. Single-use towels
C. Nonskid floor mats
D. Emergency shower system

Answer 122

A. Good lighting

Question 123

How should flatware and utensils that have been cleaned and sanitized be stored?

A. With handles facing up
B. Below cleaning supplies
C. Four inches (10 centimeters) from the floor
D. In drawers that have been washed and rinsed

Answer 123

A. With handles facing up

Question 124

What is the correct way to clean and sanitize a prep table?

A. Remove food from the surface, sanitize, rinse, wash, air-dry
B. Remove food from the surface, wash, sanitize, air-dry
C. Remove food from the surface, wash, sanitize, air-dry, rinse
D. Remove food from the surface, air-dry, wash, rinse, sanitize

Answer 124

B. Remove food from the surface, wash, sanitize, air-dry

Question 125

Pete the buser poured some cleaner from its original container into a smaller, working container. What else does he need to do?

A. Label the working container with its contents
B. Read the safety data sheet (SDS) for the cleaner
C. Use a new wiping cloth when first using the working container
D. Note on the original container that some cleaner was put into a working container

Answer 125

A. Label the working container with its contents

Question 126

What information should a master cleaning schedule contain?

A. What should be cleaned, and when
B. What should be cleaned, when, and by whom
C. What should be cleaned, when, by whom, and how
D. What should be cleaned, when, by whom, how, and why

Answer 126

C. What should be cleaned, when, by whom, and how

Question 127

What is a foodborne illness?

Answer 127

A disease transmitted to people through food.

Question 128

What are the three types of foodborne hazards?

Answer 128

Biological, Chemical, and Physical.

Question 129

What is the most common cause of foodborne illness?

Answer 129

Biological contaminants such as bacteria, viruses, parasites, and fungi.

Question 130

What is the temperature danger zone?

Answer 130

41°F to 135°F (5°C to 57°C).

Question 131

What are the Big Six pathogens?

Answer 131

Shigella spp., Salmonella Typhi, Nontyphoidal Salmonella, E. coli, Norovirus, and Hepatitis A.

Question 132

What is the proper temperature for cold-holding TCS food?

Answer 132

41°F (5°C) or lower.

Question 133

What is the proper temperature for hot-holding TCS food?

Answer 133

135°F (57°C) or higher.

Question 134

What is the minimum internal cooking temperature for poultry?

Answer 134

165°F (74°C) for 15 seconds.

Question 135

What is the minimum internal cooking temperature for ground beef?

Answer 135

155°F (68°C) for 15 seconds.

Question 136

What is the minimum internal cooking temperature for seafood?

Answer 136

145°F (63°C) for 15 seconds.

Question 137

How should food be cooled to avoid bacteria growth?

Answer 137

Cool from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours

Question 138

How long should handwashing take?

Answer 138

At least 20 seconds, with 10-15 seconds of scrubbing.

Question 139

When should handwashing be performed?

Answer 139

After using the restroom, handling raw food, touching the face or hair, eating, smoking, or handling garbage.

Question 140

When must gloves be changed?

Answer 140

When they are torn, dirty, or when switching tasks.

Question 141

What is required for fingernail hygiene?

Answer 141

Nails must be short, clean, and unpolished; no false nails.

Question 142

When should food handlers be excluded from work?

Answer 142

When they have vomiting, diarrhea, jaundice, or a confirmed foodborne illness.

Question 143

What is cross-contamination?

Answer 143

The transfer of pathogens from one surface or food to another.

Question 144

How can cross-contamination be prevented?

Answer 144

Use separate equipment, clean surfaces, and store raw food below ready-to-eat food.

Question 145

What is the correct order for storing food in a refrigerator?

Answer 145

Ready-to-eat food, seafood, whole cuts of beef/pork, ground meat, and poultry (top to bottom).

Question 146

What color cutting board is typically used for raw meat?

Answer 146

Red.

Question 147

What are the five steps for cleaning and sanitizing surfaces?

Answer 147

1. Scrape,
2. Wash,
3. Rinse,
4. Sanitize,
5. Air dry.

Question 148

What is the correct temperature for the final sanitizing rinse in a high-temperature dishwasher?

Answer 148

At least 180°F (82°C).

Question 149

How often must food-contact surfaces be cleaned?

Answer 149

Every 4 hours if in constant use.

Question 150

What is the required concentration for chlorine sanitizer?

Answer 150

50-99 ppm.

Question 151

What does HACCP stand for?

Answer 151

Hazard Analysis Critical Control Point.

Question 152

What is the first principle of HACCP?

Answer 152

Conduct a hazard analysis.

Question 153

What is a critical control point (CCP)?

Answer 153

A step where hazards can be prevented, eliminated, or reduced to safe levels

Question 154

What are the seven principles of HACCP?

Answer 154

1. Conduct a hazard analysis,
2. Determine CCPs,
3. Establish critical limits,
4. Monitor procedures,
5. Identify corrective actions,
6. Verify the system,
7. Keep records.

Question 155

What are the Big Eight allergens?

Answer 155

Milk, eggs, fish, shellfish, wheat, soy, peanuts, tree nuts.

Question 156

How can allergen cross-contact be prevented?

Answer 156

Use separate equipment, clean and sanitize surfaces, and label food clearly.

Question 157

What should you do if a customer has an allergic reaction?

Answer 157

Call 911 and inform the manager immediately.

Question 158

How far off the floor must food be stored?

Answer 158

At least 6 inches (15 cm).

Question 159

What is the maximum storage time for ready-to-eat TCS food?

Answer 159

7 days at 41°F or lower.

Question 160

What is the proper temperature for dry storage?

Answer 160

50°F to 70°F (10°C to 21°C).

Question 161

What should be done with food that has passed its expiration date?

Answer 161

It must be discarded.

Question 162

What are signs of a pest infestation?

Answer 162

Droppings, nests, gnaw marks.

Question 163

How can pests be prevented?

Answer 163

Deny pests access, deny them food and water, and work with a licensed pest control operator.

Question 164

Why are pests a food safety hazard?

Answer 164

They can spread diseases and contaminate food.

Question 165

What is the FDA Food Code?

Answer 165

A set of guidelines for food safety that states can adopt.

Question 166

What temperature should shellfish be received at?

Answer 166

45°F (7°C) or lower.

Question 167

What is the proper way to label food for storage?

Answer 167

Include the name of the food and the use-by date.