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ServSafe Practice Exam

Deleted user 40 questions Updated 23 Aug 2018

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1Which group of individuals has a higher risk of foodborne illness?
1. ATeenagers
2. BElderly people
3. CWomen
4. DVegetarian
2Parasites are commonly associated with
1. Aseafood
2. Beggs
3. Cpotatoes
4. Dready-to-eat foodd
3Ciguatera toxin is commonly found in
1. Aamberjack
2. Bpollock
3. Ctuna
4. Dcod
4Which is a TCS food?
1. ASaltines
2. BBananas
3. CBaked potato
4. DCoffee
5What type of toxin is ciguatera toxin?
1. ABiological
2. BPhysical
3. CBacterial
4. DMicrobial
6What should foodservice operators do to prevent the spread of Hepatitis A?
1. ACook food to minimum internal temperatures
2. BFreeze fish for 36 hours before serving
3. CExclude staff with jaundice from the operation
4. DPurchase mushrooms from approved reputable supplies
7To wash hands correctly, a food handler must first
1. Aapply soap
2. Bwet hands and arms
3. Cscrub hands and arms vigorously
4. Duse a single-use paper towel to dry hands
8What should foodservice operators do to prevent customer illness from Shigella spp.?
1. AFreeze food at temperatures below 0 degrees.
2. BExclude food handlers diagnosed with Jaundice
3. CPurchase shellfish from approved suppliers
4. DControl flies inside and outside the operation
9What must a food handler with a hand wound do to safely work with food?
1. ABandage the wound with an impermeable cover and wear a single-use glove
2. BBandage the wound and avoid contact with food for the rest of the shift
3. CWash the wound and wear a single-use glove
4. DApply iodine solution and a permeable bandage
10What item is considered acceptable work attire for a food handler?
1. AFalse eyelashes
2. BNail polish
3. CPlain-band ring
4. DAntimicrobial plastic watch band

11What task requires food handlers to wash their hands before and after doing it?
1. ATaking out the garbage
2. BTouching clothing or aprons
3. CHandling raw meat, poultry, or seafood
4. DUsing chemicals that might affect food safety
12Which action requires a food handler to change gloves?
1. AThe food handler is working with raw seafood at temperatures above 41 degrees F
2. BThe food hander is prepping raw chicken on a yellow cutting board
3. CThe food handler has been working with raw ground beef for an hour
4. 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?
1. AUse an air probe to check the temperature of the delivery truck
2. BHold an infrared thermometer to the outside of the case or carton
3. CPlace the thermometer stem between shipping boxes for a reading
4. DPlace the thermometer stem into an opened container
14When should a shipment of fresh chicken be rejected ?
1. AThe flesh of the chicken appears moist
2. BShellstock identification tags are not attached to the container
3. CThe flesh of the chicken is firm and springs back when touched
4. DThe receiving temperature is 50 degrees F
15Where should ground fish be stored in a cooler?
1. AAbove shellfish
2. BBelow ground poultry
3. CAbove ready-to-eat food
4. 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?
1. A3 days
2. B5 days
3. C7 days
4. 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?
1. ALettuce,fresh beef roast, ground chicken, fresh halibut
2. BLettuce, fresh halibut, fresh beef roast, ground chicken
3. CFresh halibut, lettuce,ground chicken, fresh beef roast
4. DFresh halibut, fresh beef roast, ground chicken, lettuce
18What organization requires Material Safety Data Sheets?
1. AFood and Drug Administration
2. BOccupational Safety and Health Administration
3. CEnvironmental Protection Agency
4. DNational Restaurant Association
19What is the minimum internal cooking temperature for rice that is hot-held for service?
1. A165 degrees
2. B155 degrees
3. C145 degrees
4. D135 degrees
20What food item does the Food and Drug Administration advise against offering on a children's menu?
1. ARare cheeseburgers
2. BEgg salad
3. CPeanut butter and Jelly sandwiches
4. DFried shrimp
21TCS food reheated for hot-holding must reach what temperature?
1. A135 degrees for 15 seconds
2. B145 degrees for 15 seconds
3. C155 degrees for 15 seconds
4. D165 degrees for 15 seconds
22What method should be used to thaw food?
1. APlace the item in a cooler
2. BPlace the item on a prep counter
3. CMicrowave the item
4. 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?
1. A2
2. B4
3. C6
4. D8
24Food that is partially cooked and then finished just before service must be heated to what temperature?
1. A165 degrees for 15 seconds
2. B155 degrees for 15 seconds
3. C145 degrees for 15 seconds
4. D135 degrees for 15 seconds
25Hot TCS food can be held without temperature control for a maximum of
1. A2 hours
2. B4 hours
3. C6 hours
4. D8 hours
26Which food may be re-served to customers?
1. AUnused, uncovered condiments
2. BUneaten bread
3. CUnopened pre-packaged food
4. DUnused whole fruit garnish
27What is the purpose of setting critical limits in a HACCP plan?
1. ATo identify potential hazards
2. BTo identify where hazards can be eliminated
3. CTo reduce hazards to safe levels
4. DTo determine if the HACCP plan is working
28What is the minimum water temperature required when using hot water to sanitize objects?
1. A171 degrees F
2. B173 degrees F
3. C176 degrees F
4. D179 degrees F
29What HACCP plan is being practiced when food handlers rewash melons that have surface dirt?
1. AMonitoring
2. BCorrective action
3. CCritical limit
4. DCritical control point
30What is the final step in cleaning and sanitizing a prep table?
1. ASanitizing the surface
2. BAllowing the surface to air-dry
3. CWashing the surface
4. DRinsing the surface
31What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized ?
1. A15 seconds
2. B30 seconds
3. C45 seconds
4. D60 seconds
32If a food-contact surface is in constant use, how often should it be cleaned and sanitized ?
1. AEvery 2 hours
2. BEvery 4 hours
3. CEvery 6 hours
4. DEvery 8 hours
33What is the third step in cleaning and sanitizing items in a three-compartment sink?
1. ASanitizing
2. BAir-drying
3. CRinsing
4. DWashing
34What type of thermocouple probe should be used to check the internal temperature of a beef roast ?
1. AAir
2. BSurface
3. CImmersion
4. DPenetration
35What food safety practice can prevent cross-contact?
1. AUsing only food-grade equipment
2. BWashing,rinsing, and sanitizing utensils before each use
3. CKeeping food frozen until use
4. DPurchasing food from approved, reputable supplies
36What is the most likely cause of wheezing and hives?
1. AFood allergies
2. BNorovirus
3. CShigella spp.
4. DHepatitis A
37What is a basic characteristic of a virus ?
1. ADestroyed by cooking
2. BGrows in food
3. CRequires a living host to grow
4. DCommonly found in cattle intestines
38Where should staff members eat, drink,smoke, or chew gum?
1. AWhere customers eat
2. BIn dishwashing areas
3. COutside the kitchen door
4. DIn designated areas
39When can a food handler with a sore throat and a fever return to work with or around food?
1. AThe fever is gone for 24 hours
2. BThe sore throat is gone
3. CA written medical release is provided
4. DNo symptoms are experienced for 24 hours
40What should a foodservice operator do when responding to a foodborne-illness outbreak?
1. ANotify the media
2. BSegregate the product
3. CClose the operation for the day
4. DAsk customers for proof of their symptoms

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Description: User has deleted their subject information Quiz on ServSafe Practice Exam, created by Deleted user on 23/08/2018.
Author: Deleted user
Language: English
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History: Created on 23 Aug 2018 · updated on 23 Aug 2018
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ServSafe Practice Exam

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