Quiz
ServSafe Practice Exam
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Fragen in diesem Quiz (40)
1Which group of individuals has a higher risk of foodborne illness?
- ATeenagers
- BElderly people
- CWomen
- DVegetarian
2Parasites are commonly associated with
- Aseafood
- Beggs
- Cpotatoes
- Dready-to-eat foodd
3Ciguatera toxin is commonly found in
- Aamberjack
- Bpollock
- Ctuna
- Dcod
4Which is a TCS food?
- ASaltines
- BBananas
- CBaked potato
- DCoffee
5What type of toxin is ciguatera toxin?
- ABiological
- BPhysical
- CBacterial
- DMicrobial
6What should foodservice operators do to prevent the spread of Hepatitis A?
- ACook food to minimum internal temperatures
- BFreeze fish for 36 hours before serving
- CExclude staff with jaundice from the operation
- DPurchase mushrooms from approved reputable supplies
7To wash hands correctly, a food handler must first
- Aapply soap
- Bwet hands and arms
- Cscrub hands and arms vigorously
- Duse a single-use paper towel to dry hands
8What should foodservice operators do to prevent customer illness from Shigella spp.?
- AFreeze food at temperatures below 0 degrees.
- BExclude food handlers diagnosed with Jaundice
- CPurchase shellfish from approved suppliers
- DControl flies inside and outside the operation
9What must a food handler with a hand wound do to safely work with food?
- ABandage the wound with an impermeable cover and wear a single-use glove
- BBandage the wound and avoid contact with food for the rest of the shift
- CWash the wound and wear a single-use glove
- DApply iodine solution and a permeable bandage
10What item is considered acceptable work attire for a food handler?
- AFalse eyelashes
- BNail polish
- CPlain-band ring
- DAntimicrobial plastic watch band
11What task requires food handlers to wash their hands before and after doing it?
- ATaking out the garbage
- BTouching clothing or aprons
- CHandling raw meat, poultry, or seafood
- DUsing chemicals that might affect food safety
12Which action requires a food handler to change gloves?
- AThe food handler is working with raw seafood at temperatures above 41 degrees F
- BThe food hander is prepping raw chicken on a yellow cutting board
- CThe food handler has been working with raw ground beef for an hour
- DThe food handler is wearing gloves that have been torn
13How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation?
- AUse an air probe to check the temperature of the delivery truck
- BHold an infrared thermometer to the outside of the case or carton
- CPlace the thermometer stem between shipping boxes for a reading
- DPlace the thermometer stem into an opened container
14When should a shipment of fresh chicken be rejected ?
- AThe flesh of the chicken appears moist
- BShellstock identification tags are not attached to the container
- CThe flesh of the chicken is firm and springs back when touched
- DThe receiving temperature is 50 degrees F
15Where should ground fish be stored in a cooler?
- AAbove shellfish
- BBelow ground poultry
- CAbove ready-to-eat food
- DBelow pork roast
16What is the maximum number of days that ready-to-eat food prepared on-sire can be stored if held at 41 degrees F?
- A3 days
- B5 days
- C7 days
- D10 days
17in top-to-bottom order how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler?
- ALettuce,fresh beef roast, ground chicken, fresh halibut
- BLettuce, fresh halibut, fresh beef roast, ground chicken
- CFresh halibut, lettuce,ground chicken, fresh beef roast
- DFresh halibut, fresh beef roast, ground chicken, lettuce
18What organization requires Material Safety Data Sheets?
- AFood and Drug Administration
- BOccupational Safety and Health Administration
- CEnvironmental Protection Agency
- DNational Restaurant Association
19What is the minimum internal cooking temperature for rice that is hot-held for service?
- A165 degrees
- B155 degrees
- C145 degrees
- D135 degrees
20What food item does the Food and Drug Administration advise against offering on a children's menu?
- ARare cheeseburgers
- BEgg salad
- CPeanut butter and Jelly sandwiches
- DFried shrimp
21TCS food reheated for hot-holding must reach what temperature?
- A135 degrees for 15 seconds
- B145 degrees for 15 seconds
- C155 degrees for 15 seconds
- D165 degrees for 15 seconds
22What method should be used to thaw food?
- APlace the item in a cooler
- BPlace the item on a prep counter
- CMicrowave the item
- DCook the item
23Food held at 41 degrees or lower before being removed from refrigeration can be held without temperature control for up to how many hours?
- A2
- B4
- C6
- D8
24Food that is partially cooked and then finished just before service must be heated to what temperature?
- A165 degrees for 15 seconds
- B155 degrees for 15 seconds
- C145 degrees for 15 seconds
- D135 degrees for 15 seconds
25Hot TCS food can be held without temperature control for a maximum of
- A2 hours
- B4 hours
- C6 hours
- D8 hours
26Which food may be re-served to customers?
- AUnused, uncovered condiments
- BUneaten bread
- CUnopened pre-packaged food
- DUnused whole fruit garnish
27What is the purpose of setting critical limits in a HACCP plan?
- ATo identify potential hazards
- BTo identify where hazards can be eliminated
- CTo reduce hazards to safe levels
- DTo determine if the HACCP plan is working
28What is the minimum water temperature required when using hot water to sanitize objects?
- A171 degrees F
- B173 degrees F
- C176 degrees F
- D179 degrees F
29What HACCP plan is being practiced when food handlers rewash melons that have surface dirt?
- AMonitoring
- BCorrective action
- CCritical limit
- DCritical control point
30What is the final step in cleaning and sanitizing a prep table?
- ASanitizing the surface
- BAllowing the surface to air-dry
- CWashing the surface
- DRinsing the surface
31What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized ?
- A15 seconds
- B30 seconds
- C45 seconds
- D60 seconds
32If a food-contact surface is in constant use, how often should it be cleaned and sanitized ?
- AEvery 2 hours
- BEvery 4 hours
- CEvery 6 hours
- DEvery 8 hours
33What is the third step in cleaning and sanitizing items in a three-compartment sink?
- ASanitizing
- BAir-drying
- CRinsing
- DWashing
34What type of thermocouple probe should be used to check the internal temperature of a beef roast ?
- AAir
- BSurface
- CImmersion
- DPenetration
35What food safety practice can prevent cross-contact?
- AUsing only food-grade equipment
- BWashing,rinsing, and sanitizing utensils before each use
- CKeeping food frozen until use
- DPurchasing food from approved, reputable supplies
36What is the most likely cause of wheezing and hives?
- AFood allergies
- BNorovirus
- CShigella spp.
- DHepatitis A
37What is a basic characteristic of a virus ?
- ADestroyed by cooking
- BGrows in food
- CRequires a living host to grow
- DCommonly found in cattle intestines
38Where should staff members eat, drink,smoke, or chew gum?
- AWhere customers eat
- BIn dishwashing areas
- COutside the kitchen door
- DIn designated areas
39When can a food handler with a sore throat and a fever return to work with or around food?
- AThe fever is gone for 24 hours
- BThe sore throat is gone
- CA written medical release is provided
- DNo symptoms are experienced for 24 hours
40What should a foodservice operator do when responding to a foodborne-illness outbreak?
- ANotify the media
- BSegregate the product
- CClose the operation for the day
- DAsk customers for proof of their symptoms
Informationen
- Beschreibung
- Der Nutzer hat seine Fachbereichs-Information gelöscht. Quiz am ServSafe Practice Exam, erstellt von Gelöschter Nutzer am 23/08/2018.
- Autor
- Gelöschter Nutzer
- Sprache
- English
- Aufrufe
- 15
- Schlagwörter
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