ServSafe Questions 1

Question 0

Who is included in the high risk population?

Answer 0

Elderly people, younger children, and pregnant women

Question 1

What is TCS?

Answer 1

Time-Temperature control foods (can spoil)

Question 2

Which food are parasites commonly associated with?

Answer 2

Seafood

Question 3

Ciguatera toxin is commonly found in what type of fish?

Answer 3

Amberjack

Question 4

Are baked potatoes a TCS food?

Answer 4

Yes

Question 5

What type of toxin is ciguatera toxin?

Answer 5

Biological

Question 6

What should be done to prevent the spread of hepatitis A?

Answer 6

Exclude workers with jaundice from the operation

Question 7

To wash hands correctly, a food worker should…

Answer 7

Wash hands and arms

Question 8

What should food-service workers do to prevent customer illness from Shigella SPP?

Answer 8

Control flies inside and outside the operation

Question 9

What must a foodhandler do with a hand wound to safely work with food?

Answer 9

Bandage the wounds with an Impermeable cover, and wear one use gloves

Question 10

What is the only acceptable form of jewelry for a foodhandler to wear?

Answer 10

A plain band ring

Question 11

What task requires food handlers to wash hands before and after doing it?

Answer 11

Handling raw meat, poultry, or seafood

Question 12

When does A food handler change gloves?

Answer 12

They become torn or dirty

Question 13

How do you take the temperature of cottage cheese when it arrives at the operation?

Answer 13

Place a thermometer stem into an opened container

Question 14

When should I shipment of fresh chicken be rejected?

Answer 14

The receiving temperature is 50° F

Question 15

Where should ground fish be stored in a cooler?

Answer 15

Below pork roasts

Question 16

What is the maximum number of days that ready to eat food prepared on-site can be stored if held at 41° F?

Answer 16

7 days

Question 17

In top to bottom order, how should A fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler?

Answer 17

Lettuce, halibut, fresh beef roast, ground chicken

Question 18

What organization requires material safety data sheets?

Answer 18

Occupational safety and health administration (OSHA)

Question 19

What is the minimum internal cooking temperature for rice that is hot held for service?

Answer 19

135° F

Question 20

TCS food reheated for Hot holding must reach what temperature?

Answer 20

165° F for 15 seconds

Question 21

What method should never be used to thaw food?

Answer 21

Leaving the item on a counter

Question 22

Food that is partially cooked and then finished just before service must be heated to what temperature?

Answer 22

165° F for 15 seconds

Question 23

Food held at 41° F or lower before being removed from refrigeration can be held without temperature control for up to how many hours?

Answer 23

6 hours

Question 24

Hot TCS food can be held without temperature control for a maximum of how many hours?

Answer 24

4 hours

Question 25

Which food maybe Re-served to customers?

Answer 25

Unopened prepackaged food

Question 26

What is the purpose of setting critical limits in a HACCP plan?

Answer 26

To reduce hazards to safe levels

Question 27

What is the minimum water temperature required when using hot water to sanitize objects?

Answer 27

171° F

Question 28

What HACCP principle is being practiced when foodhandlers rewash melons that have surface dirt

Answer 28

Corrective action

Question 29

What is the final step in cleaning and sanitizing a prep table?

Answer 29

Allowing the surface to air dry

Question 30

What is the minimum time and iodine sanitizer solution must bein contact with the object being sanitized?

Answer 30

30 seconds

Question 31

If a food contact surfaces is in constant use, how often should be cleaned and sanitized?

Answer 31

Every 4 hours

Question 32

What is the third step in cleaning and sanitizing items in a three compartment sink?

Answer 32

Sanitizing

Question 33

What type of thermocouple probe should be used to check the internal temperature of a beef roast?

Answer 33

Penetration

Question 34

What food safety practice can prevent cross-contamination?

Answer 34

Washing, rinsing, and sanitizing utensils before each use

Question 35

What is the most likely cause of wheezing and hives?

Answer 35

Food allergy

Question 36

What is the basic characteristic of a virus?

Answer 36

It requires a living host to grow

Question 37

Where should staff members eat, drink, smoke, chew gum?

Answer 37

In designated areas

Question 38

When can a foodhandler with a sore throat and a fever return to work with or around food?

Answer 38

When a written medical release is provided

Question 39

What should a food service operator do when responding to A foodborne illness outbreak?

Answer 39

Segregate the product