ServSafe Food Protection Manager Study Guide Flashcards
5 most common causes of foodborne illness:
- Purchasing food from unsafe sources
- Allowing pests to enter the operation
- Failing to cook food correctly
- Failing to rotate food during storage
- Using contaminated equipment
- Holding food at incorrect temperatures
- Practicing poor personal hygiene
- Failing to store dry food correctly
1, 3, 5, 6, 7
Food that needs time and temperature control to keep it safe:
- Chopped lettuce
- Sliced watermelon
- Dry rice
- Flour
- Cooked carrots
- Cheese
1, 2, 5, 6
Each group that has a higher risk of getting a foodborne illness because of their immune systems:
- School teachers
- College students
- Preschool students
- Health-care providers
- Transplant recipients
- Nursing home residents
3, 5, 6
A. FDA
B. USDA
C. CDC and PHS
D. State and local health departments
- Writes the codes that regulate retail and foodservice operations
- Conducts research into the causes of foodborne-illness outbreaks
- Inspections meat, poultry, and eggs
- Writes the Food Code
- Inspects retail and foodservice operations
D
C
B
A
D
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
C. When two or more people have the same symptoms from eating the same food
Which is a ready-to-eat food?
A. Uncooked rice
B. Raw deboned chicken
C. Sea salt
D. Unwashed green beans
C. Sea salt
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
A. They have not built up strong immune systems.
Which is a TCS food?
A. Bread
B. Flour
C. Sprouts
D. Strawberries
C. Sprouts
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
D. purchasing food from unsafe sources
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
C. Time-temperature abuse
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
D. Food requiring time and temperature control for safety
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
D. Make sure the food handler understands safe cooling practices
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
C. Preventing cross-contamination
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
B. Inspecting an operation
Each letter below stands for a condition that supports the growth of bacteria:
- F__________
- A__________
- T__________
- T__________
- O__________
- M__________
Food
Acidity
Temperature
Time
Oxygen
Moisture
Identify the pathogen:
- 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. - 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. - 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.
- Hepatitis A
- Salmonella Typhi
- Nontyphoidal Salmonella
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
- _____ Bacteria
- _____ Viruses
- _____ Parasites
- _____ Fungi
- _____ Plant toxins
- _____ Mushroom toxins
- _____ Seafood toxins
- A
- B
- C
- C
- C
- C
- C
Practices that may be at risk to food defense:
- Limiting access to prep areas
- Giving staff access to all storage areas
- Storing chemicals in a locked storage area
- Allowing visitors in the establishment
- Giving tours of the kitchen to the general public
- Holding products that you suspect are contaminated
- Allowing delivery drivers to store products in coolers
- Accepting food deliveries from trucks that have not been kept locked
2, 4, 5, 7, 8
Symptoms that could indicate a customer is having an allergic reaction:
- Fever
- Hives
- Tingling in mouth
- Bruising
- Sneezing
- Coughing
- Diarrhea
- Rash
- Swollen tongue
- Abdominal cramps
- Difficulty breathing
- Dizziness
2, 3, 7, 8, 9, 10, 11
Food that is or contains one of the nine most common food allergens:
- Green beans dressed with olive oil and garlic
- Tuna salad wrapped in a lettuce leaf
- Multigrain bread made with wheat
- Melon slices wrapped with prosciutto (ham)
- Chocolate candy filled with peanut butter cream
- Raw oysters on the half shell
- Potatoes sauteed in duck fat
- Mushrooms seasoned with soy sauce and brown sugar
- Squash sauteed in corn oil
- Mixed green salad topped with almond pieces
- Banana shake make with vanilla ice cream
- Vegetable omelet topped with tomato sauce
2, 3, 5, 6, 8, 10, 11, 12
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
C. Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
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
C. When people cause the contamination
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
A. Control time and temperature
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
C. Practice good personal hygiene
Parasites are commonly linked with what type of food?
A. Rice
B. Poultry
C. Seafood
D. Canned food
C. Seafood
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
C. Biological toxins
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
A. Store the sanitizer bottle away from the prep area
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
D. whom to contact about suspicious activity
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
A. Use clean and sanitized utensils when prepping the order
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”
D. Set aside the suspected product and label it with “do not use” and “do not discard”
Which statement if the food handler washed his or her hands at the correct time:
- 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.
- 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.
- 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.
- 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.
1, 2
Which statement of hand-care guidelines and handwashing procedures were correctly followed:
- 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.
- 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.
- 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.
- 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.
- 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.
1, 3, 4
Which task(s) shows when single-use gloves must be used:
- Slicing apples for an apple pie
- Garnishing a plate with chopped herbs
- Chopping lettuce for a mixed green salad
- Breading chicken wings before frying them
- Assembling a cooked hamburger for presentation
2, 3, 5
Which statement is about single-use gloves (True/False):
- Use the correct glove size
- Blow into gloves when putting them on
- Wash your hands after putting on gloves
- Wash your gloves when they become dirty
- Wash your hands before putting on gloves
- Use hand antiseptics before putting on gloves
- Check gloves for rips or tears after putting them on
- Change your gloves after four hours of continuous use
- Change your gloves when they become dirty or torn
- Change your gloves after handling raw meat and before handling ready-to-eat food
T
F
F
F
T
F
T
T
T
T
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:
- Joe, a prep cook, has diarrhea
- Louisa, a buser, has a runny nose
- Bill, a line cook in a restaurant, has a sore throat with a fever
- Mary, a sous chef, has been diagnosed with Norovirus
E
R
R
E
After which activity must food handlers wash their hands?
A. Clearing tables
B. Putting on gloves
C. Serving customers
D. Applying hand antiseptic
A. Clearing tables
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
B. 10 seconds
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
D. Take off their aprons
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
D. Before putting on the gloves
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
D. The cook did not wash hands and put on new gloves before slicing the hamburger buns
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
B. A food handler whose young daughter has diarrhea
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
C. Stay home until approved to return to work
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
C. Sore throat with fever
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
C. When sitting in a break area
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
A. Tell the cook to stay away from work and see a doctor
Which practice shows if it helps prevent cross-contamination:
- Use separate cutting boards for prepping raw meat and raw vegetables
- Wash and rinse a cutting board after prepping raw fish
- Buy diced onions instead of dicing them in the operation
- Prep salads before prepping raw meat on the same prep table
- Use green-handled knives to prep produce and yellow-handled knives to prep raw poultry
- Wipe down prep tables with a wiping cloth between different tasks
- Cook chicken in-house instead of buying precooked chicken
1, 3, 4, 5
Choose the best thermometer(s):
- Internal temperature of a fish fillet
- Internal temperature of a roast
- Internal temperature of fryer oil
- Surface temperature of a griddle
- Air temperature of a cooler
- A, D
- A, D
- B
- C, F
- E
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
C. It must be washed, rinsed, and sanitized
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
C. To the dimple in the thermometer stem
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
C. Penetration probe
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)
C. Between 70°F and 125°F (21°C and 52°C)
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
D. Limiting the amount of food that can be removed from a cooler for prepping
Which thermometer is used to measure surface temperatures?
A. Thermistor
B. Thermocouple
C. Infrared thermometer
D. Bimetallic stemmed thermometer
C. Infrared thermometer
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
A. ±2°F or ±1°C
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
A. Using color-coded cutting boards
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
B. Time-temperature indicator
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
D. 4 hours
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
D. It has been inspected and complies with local, state, and federal laws
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
B. Place the thermometer stem or probe between two packages of product
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
B. 41°F (5°C) or lower
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
B. It is cooled to 41°F (5°C) or lower in 4 hours
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
C. Time-temperature abuse
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
D. Date that the food should be discarded
When must you discard tuna salad that was prepped on July 19?
A. July 21
B. July 23
C. July 25
D. July 27
C. July 25
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
A. Cross-contamination
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
C. According to minimum internal cooking temperatures, with ready-to-eat foods on the top shelf and poultry on the bottom
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)
D. At least 6 inches (15 cm)
Pick the correct way to prep food:
- 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 - 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 - 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 - 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
- B
- B
- B
- A
Which required minimum internal cooking temperature for each food:
- Pork roast
- Brined ham
- Catfish fillets
- Ground-beef burger
- Stuffing made with oysters
- Roasted potatoes that will be hot held
- Scrambled shell eggs that will be hot held
- Chili made with previously cooked chicken
- 145°F
- 155°F
- 145°F
- 155°F
- 165°F
- 135°F
- 155°F
- 165°F
Which food has been cooled correctly?
- 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
- 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
- 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
1, 2
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
B. To prevent cross-contamination
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
C. Cook it in conventional cooking equipment
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
A. 2 hours
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
C. Time-temperature abuse
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)
C. 70°F (21°C)
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
D. 165°F (74°C) for <1 second
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
C. sink of ice water
Which food item should not be served to high-risk populations?
A. Vegetable stir-fry
B. Grilled salmon
C. Roasted chicken
D. Raw oysters
D. Raw oysters
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
D. 165°F (74°C) for 15 seconds
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
A. 60 minutes
Which statement shows the food item that is not being handled safely:
- Soup held at 120°F (49°C)
- Pasta salad held at 39°F (4°C)
- Potato salad held at 75°F (24°C)
- Soup placed in a hot-holding unit at 40°F (4°C)
1, 3, 4
Which statement (T) shows the food that must be thrown out. Which statement (R) shows the food that can be re-served.
- Chili held without temperature control for five hours
- Previously served, but untouched, basket of bread
- Bottle of ketchup with cap on
- Untouched slice of pie with whipped cream returned by a customer
- Individually wrapped crackers
- Unwrapped butter served on a plate
- Mustard packets
- Ice used to hold cold food on a self-service area
- Breaded, baked fish returned by a customer who wanted broiled fish
- A washed and wrapped pear that has been in a vending machine for eight days
T
T
R
T
R
T
R
T
T
R
Which part of the plate should a food handler avoid touching when serving customers?
A. Bottom
B. Edge
C. Side
D. Top
D. Top
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
D. 8
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)
C. 41°F (5°C)
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
A. Clean plate
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)
C. 135°F (57°C)
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
B. 4
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
B. At least every 4 hours
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
A. Use-by date and time and reheating and service instructions
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
B. Chopped potatoes for soup
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
B. Running water at any temperature, or a container of water at 135°F (57°C) or lower
Match the correct risk factor for foodborne illness:
- A cook brought his uniform home, but forgot to wash it before starting his shift
- A cook plated a chicken breast after making sure it was cooked to 155°F (68°C)
- The purchasing manager bought frozen steaks from his friend who raises and sells meat from his home
- A cook served rice at 120°F (49°C) from a holding unit
- A chef used a cutting board to prep fish and then used it to prep fruit salad
- E
- B
- A
- C
- D
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
D. active managerial control
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
C. food safety program
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
C. Using contaminated equipment
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
C. prevent foodborne illness by controlling risks and hazards
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
B. identifying risks, corrective action, and training
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
C. Corrective action
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
C. Management oversight
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
A. Becoming certified in food safety
Which statement shows unsafe practices when handling garbage and garbage containers
- John cleans a garbage can on the floor drain grate, which is next to the grill
- Dave stacks garbage bags next to the prep table because he wants to take them out all at once
- Steve sets garbage bags on the asphalt next to the dumpster and then throws each bag inside
- Michelle throws empty cans into the recycling container, which is stored in the prep area
- Tunya throws a burned hamburger into the open garbage can next to the sandwich line
1, 2, 4
Which situation can lead to a pest infection
- Food in the dry-storage room is stored against the wall and 6 inches off the floor
- Air curtains are installed around the back door of a kitchen
- Recyclables are stored overnight in a clean container in the kitchen
- Food is rotated during storage so that the oldest products are used first
- A dumpster is left open during the day to let it air out
- A delivery driver brings a food delivery into the kitchen to be inspected
- A food delivery is rejected because it contains packages with gnaw marks
- The exterior of the operation has a three-inch hole
1, 3, 5, 6, 8
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
D. Smooth and durable
What organization creates national standards for foodservice equipment?
A. CDC
B. EPA
C. FDA
D. NSF
D. NSF
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)
B. 4 inches (10 centimeters)
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
A. The ventilation system is not working correctly
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
A. soap
What is the only completely reliable method for preventing backflow?
A. Air gap
B. Ball valve
C. Cross-contamination
D. Vacuum breaker
A. Air gap
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
A. Created a cross-contamination
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
C. The surface underneath the dumpster should have been paved with concrete or asphalt
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
B. Contact the local regulatory authority before use
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
C. Work with a licensed pest control operator (PCO)
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
E
B
D
A
C
Which statement that requires the food handler to clean and sanitize the item being used:
- Jorge has used the same knife to shuck oysters for 2 hours
- Bill has finished deboning chicken and wants to use the same cutting board to fillet fish
- Kristen has returned to the slicer to continue slicing cheese after being called away to help with the lunch rush
- Amanda has been slicing turkey on the same slicer from 8:00am to 12:00pm
2, 3, 4
Which situation if the food handler used or stored the cleaning tool or chemical the wrong way
- 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
- Raul filled three spray bottles with sanitizer. Since the chemical looked red, he did not label the spray bottles
- 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
- 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
- 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
- Andy stored antifreeze for the delivery van with the cleaning supplies
1, 2, 5, 6
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
C. Maximum registering thermometer
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
C. Soak the item in a chlorine solution for 7 seconds
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
A. Every 4 hours
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
A. Test the solution with a sanitizer kit
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
C. Clean and sanitize the sinks and drain boards
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
A. Good lighting
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
A. With handles facing up
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
B. Remove food from the surface, wash, sanitize, air-dry
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
A. Label the working container with its contents
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
C. What should be cleaned, when, by whom, and how
What is a foodborne illness?
A disease transmitted to people through food.
What are the three types of foodborne hazards?
Biological, Chemical, and Physical.
What is the most common cause of foodborne illness?
Biological contaminants such as bacteria, viruses, parasites, and fungi.
What is the temperature danger zone?
41°F to 135°F (5°C to 57°C).
What are the Big Six pathogens?
Shigella spp., Salmonella Typhi, Nontyphoidal Salmonella, E. coli, Norovirus, and Hepatitis A.
What is the proper temperature for cold-holding TCS food?
41°F (5°C) or lower.
What is the proper temperature for hot-holding TCS food?
135°F (57°C) or higher.
What is the minimum internal cooking temperature for poultry?
165°F (74°C) for 15 seconds.
What is the minimum internal cooking temperature for ground beef?
155°F (68°C) for 15 seconds.
What is the minimum internal cooking temperature for seafood?
145°F (63°C) for 15 seconds.
How should food be cooled to avoid bacteria growth?
Cool from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours
How long should handwashing take?
At least 20 seconds, with 10-15 seconds of scrubbing.
When should handwashing be performed?
After using the restroom, handling raw food, touching the face or hair, eating, smoking, or handling garbage.
When must gloves be changed?
When they are torn, dirty, or when switching tasks.
What is required for fingernail hygiene?
Nails must be short, clean, and unpolished; no false nails.
When should food handlers be excluded from work?
When they have vomiting, diarrhea, jaundice, or a confirmed foodborne illness.
What is cross-contamination?
The transfer of pathogens from one surface or food to another.
How can cross-contamination be prevented?
Use separate equipment, clean surfaces, and store raw food below ready-to-eat food.
What is the correct order for storing food in a refrigerator?
Ready-to-eat food, seafood, whole cuts of beef/pork, ground meat, and poultry (top to bottom).
What color cutting board is typically used for raw meat?
Red.
What are the five steps for cleaning and sanitizing surfaces?
- Scrape,
- Wash,
- Rinse,
- Sanitize,
- Air dry.
What is the correct temperature for the final sanitizing rinse in a high-temperature dishwasher?
At least 180°F (82°C).
How often must food-contact surfaces be cleaned?
Every 4 hours if in constant use.
What is the required concentration for chlorine sanitizer?
50-99 ppm.
What does HACCP stand for?
Hazard Analysis Critical Control Point.
What is the first principle of HACCP?
Conduct a hazard analysis.
What is a critical control point (CCP)?
A step where hazards can be prevented, eliminated, or reduced to safe levels
What are the seven principles of HACCP?
- Conduct a hazard analysis,
- Determine CCPs,
- Establish critical limits,
- Monitor procedures,
- Identify corrective actions,
- Verify the system,
- Keep records.
What are the Big Eight allergens?
Milk, eggs, fish, shellfish, wheat, soy, peanuts, tree nuts.
How can allergen cross-contact be prevented?
Use separate equipment, clean and sanitize surfaces, and label food clearly.
What should you do if a customer has an allergic reaction?
Call 911 and inform the manager immediately.
How far off the floor must food be stored?
At least 6 inches (15 cm).
What is the maximum storage time for ready-to-eat TCS food?
7 days at 41°F or lower.
What is the proper temperature for dry storage?
50°F to 70°F (10°C to 21°C).
What should be done with food that has passed its expiration date?
It must be discarded.
What are signs of a pest infestation?
Droppings, nests, gnaw marks.
How can pests be prevented?
Deny pests access, deny them food and water, and work with a licensed pest control operator.
Why are pests a food safety hazard?
They can spread diseases and contaminate food.
What is the FDA Food Code?
A set of guidelines for food safety that states can adopt.
What temperature should shellfish be received at?
45°F (7°C) or lower.
What is the proper way to label food for storage?
Include the name of the food and the use-by date.
