ServSafe
Which group of individuals has a higher risk of foodborne illness?
a. teenagers
b. elderly people
c. women
d. vegetarians
b. elderly people
What must a food handler with a hand wound do to work safely with food?
a. bandage the wound with an impermeable cover and wear a single-use glove
b.bandage the wound and avoid contact with food for the rest of shift
c. wash the wound and wear a single-use glove
d. apply iodine solution and a permeable bandage
a. bandage the wound with an impermeable cover and wear a single-use glove
What should foodservice operators do to prevent the spread of Hepatitis A?
a. cook food to minimum internal temperatures
b. Freeze for 36 hours before serving
c. exclude staff with jaundice from the operation
d. purchase mushrooms from approved, reputable suppliers
c. exclude staff with jaundice from the operation
Food held at 41°F can be held without temp. control for up to how many hours?
a. 2hrs
b. 4hrs
c. 6hrs
d. 8hrs
c. 6hrs
What is the third step in cleaning and sanitizing items in a three-compartment sink?
a. sanitizing
b. air drying
c. rinsing
d. washing
c. rinsing
Parasites are commonly associated with
a. seafood
b. eggs
c. potatoes
d. ready-to-eat-food
a. seafood
What item is considered acceptable work attire for a food handler?
a. false eyelashes
b. nail polish
c. plain-band ring
d. antimicrobial plastic watch band
c. plain-band ring
What are the first two steps you should take when following the recipe?
-Gather all the ingredients in front of you before you start.
-Separate dry ingredients from wet ingredients
What HACCP principle is being practiced when food handlers rewash melons that have surface dirt?
a. monitoring
b. corrective action
c. critical limit
d. rinsing the surface
b. corrective action
What food safety practice can prevent cross-contact?
a. using only food-grade equipment
b. washing, rinsing, and sanitizing utensils before each use
c. keeping food frozen until use
d. purchasing food from approved, reputable suppliers
b. washing, rinsing, and sanitizing utensils before each use
What is TCS food?
a. saltines
b. bananas
c. baked potato
d. coffee
c. baked potato
What task requires food handlers to wash their hands before and after doing it?
a. take out the garbage
b. touching clothing or aprons
c. handling raw meat, poultry, or seafood
d. using chemicals that might affect food safety
c. handling raw meat, poultry, or seafood
What food item does the FDA (Food and Drug Administration) advise against offering on a children's menu?
a. rare cheeseburgers
b. egg salad
c. peanut butter and jelly sandwiches
d. fried shrimp
a. rare cheeseburgers
Hot TCS food can be held without temperature control for a maximum of?
a. 2hrs
b. 4hrs.
c. 6hrs
d. 8hrs
b. 4hrs.
What is a basic characteristic of a virus?
a. destroyed by cooking
b. grows in food
c. requires a living host
d. commonly found in cattle intestines
c. requires a living host
Metal shavings are what type of contaminant?
a. biological
b. physical
c. chemical
d. microbial
b. physical
Where should ground fish be stored in a cooler/
a. above shellfish
b. below ground poultry
c. above ready-to-eat food
d. below pork roasts
d. below pork roasts
What is the maximum days that ready-to-eat food prepared on-site can be stored if held at 41°F.?
a. 3 days
b. 5 days
c. 7 days
d. 10 days
c. 7 days
Which food may be re-served to customers?
a. unused, uncovered, condiments
b. uneaten bread
c. unopened pre-packaged food
d. unused whole fruit garnish
c. unopened pre-packaged food
When cleaning electric-powered equipment, what is the first thing you do?
a. clean, sanitize, and let soak in sink
b. unplug and wash without disassembly
c. Unplug, disassemble each part, clean, and let air dry
c. Unplug, disassemble each part, clean, and let air dry
To wash hands correctly, a food handler must first?
a. apply soap
b. wet hands and arms
c. scrub hands and arms vigorously
d. use single-use paper towel to dry hands
b. wet hands and arms
How often should a pair of single-use gloves be changed if an employee is working continuously on the same task.?
a. After one hour
b. After two hours
c. After three hours
d. After four hours
d. After four hours
What method should never be used to thaw food?
a. place the item in a cooler
b. place the item on a prep counter
c. microwave
d. cook the item
b. place the item on a prep counter
What is the final step in cleaning and sanitizing a prep table?
a. sanitizing the surface
b. allowing the surface to air-dry
c. washing the surface
d. rinsing the surface
b. allowing the surface to air-dry
Where should staff members eat, drink, smoke, or chew gum?
a. where customers eat
b. in dishwashing areas
c. outside the kitchen doors
d. in designated areas
d. in designated areas