ServSafe practice Test answers – Flashcards
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Elderly people
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Which group of individuals has a higher risk of foodborne illness?
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Seafood
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Parasites are commonly associated with
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Amberjack
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Ciguatera toxin is commonly found in
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Baked potato
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Which is a TCS food
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Biological
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What type of toxin is ciguatera toxin?
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Exclude staff with jaundice from the operation
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What should food service operators do to prevent the spread of hepatitis A
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Wet hands and arms
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To wash hands correctly, a food handler must first
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Control flies inside and outside operation
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What should food service operators do to prevent customer illness from Shigella spp
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Bandage the wound with an impermeable cover and wear a single use glove
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What must a food handler with a hand wound do to safely work with food?
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Plain band ring
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What item is considered acceptable work attire for a food handler
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Handling raw meat, poultry, or seafood
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What task requires food handlers to wash their hands before and after doing this..
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The food handler is wearing gloves that have been torn
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Which action requires a food handler to change gloves
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Place the thermometer stem into an opened container
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How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation
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The receiving temperature is 50 degrees
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When should a shipment of chicken be rejected
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Below pork roasts
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Where should ground fish be stored in a cooler?
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7days
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What is the maximum number of days that ready to eat food prepared on site can be stored if held at 41 degrees or lower
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Lettuce, fresh halibut, fresh beef roast, ground chicken
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On top to bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler?
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Occupational Safety and Health Administration
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What organization requires Material Safety Data Sheets
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135 degrees
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What is the minimum internal cooking temperature for rice that is hot held for service
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Rare hamburgers
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What food item does the FDA advise against offering on a children's menu
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165 degrees for 15 seconds
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TCS food reheated for hot holding must reach what temperature
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Place the item on a prep counter
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What method should never be used to thaw food
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165 degrees for 15 seconds
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Food that is partially cooked and then finished just before service must be heated to what temperature
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6
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Food held at 41 degrees or lower before being removed from refrigeration can be held without temperature control for up to how many hours
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4 hours
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Hot TCS food can be held without temperature control for a max of ________
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Unopened pre packaged food
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Which food may be re served to customers
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To reduce hazards to safe levels
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What is the purpose of setting critical limits in a HACCP plan
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171 degrees
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What is the minimum water temperature required when using hot water to sanitize objects
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Corrective action
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What HACCP principle is being practiced when food handlers rehash melons that have surface dirt
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Allowing the surface to air dry
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What is the final step in cleaning and sanitizing a prep table
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30 seconds
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What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized
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Every 4 hours
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Is a food contact surface is in constant use, how often should it be cleaned and sanitized
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Rinsing
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What is the third step in cleaning and sanitizing items in a three compartment sink
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Penetration
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What type of thermocouple probe should be used to check the internal temperature of a beef roast
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Washing, rinsing, and sanitizing utensils before each use
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What food safety practice can prevent cross contact
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Food allergies
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What is the most likely cause of wheezing and hives
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Requires a living host to grow
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What is the basic characteristics of a virus
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In designated areas
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Where should staff members eat, drink, smoke, or chew gum
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A written medical release is provided
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When a food handler with a sore throat and a fever return to work with or around food?
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Segregate the product
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What should a food service operator do when responding to a foodborne illness outbreak
