Flow of Food: Preparation
Flow of Food: Service
Food Safety: Management Systems
Safe Facilities &Equipment
Misc.
100

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

70F

100

What part of the plate should a food handler avoid touching when serving guests?

Top

100

The temp of a roast is checked for to see if it has met its critical limit of 145F for 4 minutes. This is an example of which HACCP principle?

Monitoring

100

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

Smooth & Durable

100

Internal temp for chicken

165

200

What must food handlers do to food immediately after thawing it in the microwave oven? 

Cook it

200

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? 

8

200

The temperature of a pot of beef strew is checked during holding. The stew has not met the critical limit and is thrown out. Throwing out is an example of what HACCP principle?

Corrective Action

200

What organization creates national standards for foodservice equipment? 

NSF

200

How many days can a prepared item be stored before expiring?

7 days

300

Why must prep tables be cleaned and sanitized between uses?

To prevent cross contamination 

300

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

41F 

300

A deli serves cold sandwiches in a self serve display. Which step in the flow of food would be a critical control point? 

Storage 

300

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

4 inches

300

What does FDA stand for?

Food & Drug Administration

400

A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food? 

Time Temperature abuse 

400

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

Clean plate

400

The minstrone soup being hot held temped at 120F. The chef logged the temp, heated to 165 within 2 hours. Which is the corrective action?

Reheating the soup 

400

Besides info on chemical concentration and water temp, what other machine setting info should be posted on dishwashing machine? 

Water Pressure

400

What does the USDA stand for and what is their role? 

United States Department of Agriculture 

500

A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the potential problem with this situation? 

Time Temperature Abuse 

500

At what minimum temp should hot TCS food be held? 

135F 

500

What is the purpose of a food safety management system?

To identify and control possible hazards throughout the flow of food.

500

Signage posted at a handwashing station must include a reminder to staff to do what? 

Wash hands before returning to work 

500

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

Contact the local regulatory authority before use

600

Which food should not be offered on a children's menu? 

Raw hamburger 

600

How many hours can hot TCS food hold without temperature control before the food msut be sold, served, or thrown away? 

4 hours

600

Reviewing temp logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle? 

Verification

600

What is the most reliable method for preventing backflow? 

Airgap

600

Who is responsible for conducting random visits to different restaurants and facitilties that serve food in order to be in compliance with state laws focusing on proper food safety and sanitation practices? 

Health Inspector

700

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?

60 minutes

700

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

4

700

What is the first step in developing a HACCP plan?

Conduct a hazard analysis

700

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? 

Created a cross connection 

700

Explain the correct hand washing procedure

Rinse, soap, scrub 20 sec, rinse, dry with disposable towel. 

800

What is the minimum internal cooking temperature for ground beef?

155 F for 15 seconds

800

A pan of lasagna at 165F was packed in a heated cabinet for offsite delivery. What is the minimum information that should be on the pan label? 

Use by date, time, reheat, and service instructions

800

What does an operation that wants to smoke food as a method of preservation need to have before processing food this way?

A variance from the regulatory authority 

800

Which area of the operation is usually required to be the brightest? 

Preparation

800

What does the FATTOM acronym stand for?

Food, Acidity, Time, Temperature, Oxygen, Moisture

900

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

Sink of ice water 

900

Which may be handled with bare hands? chopped tomatoes for soup or fresh tomatoes for a salad?

Chopped tomatoes for soup

900

What does the HACCP acronym stand for? 

Hazardous, Analysis, Critical, Control, Point

900

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

The ventilation system is not working correctly

900
Explain how to properly calibrate a digital thermoeter

Ice water method, 32F reset if not accurate 

1000

What temp must TCS food be reheated to if it will be hot held?

165F for 15 seconds

1000

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

Running water, any temp or container of hot water at 135F or higher

1000

What is the temperature danger zone and the temperature range that bacteria grow the fastest? 

41-135; 70-110

1000

An operation received a violation in the outside are of the facility. The manager reviewed the area and saw that the dumpster was placed on fresh gravel. What was the problem? 

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

1000

What date do we test, what is the passing rate for the certification test we are studying for, how many questions, what type of questions, and how much time do you get to take this test? 

NRFSP - 2/13 Monday, 75%, 80, multiple choice, 2 hours

ServSafe - 3/2 Thursday, 70%, 80, MC, 2 Hours

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