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ServSafe Practice Exam

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Quiz on ServSafe Practice Exam, created by stephany.perez on 07/05/2016.
stephany.perez
Quiz by stephany.perez, updated more than 1 year ago
stephany.perez
Created by stephany.perez about 8 years ago
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Resource summary

Question 1

Question
Which group of individuals has a higher risk of foodborne illness?
Answer
  • Teenagers
  • Elderly people
  • Women
  • Vegetarian

Question 2

Question
Parasites are commonly associated with
Answer
  • seafood
  • eggs
  • potatoes
  • ready-to-eat foodd

Question 3

Question
Ciguatera toxin is commonly found in
Answer
  • amberjack
  • pollock
  • tuna
  • cod

Question 4

Question
Which is a TCS food?
Answer
  • Saltines
  • Bananas
  • Baked potato
  • Coffee

Question 5

Question
What type of toxin is ciguatera toxin?
Answer
  • Biological
  • Physical
  • Bacterial
  • Microbial

Question 6

Question
What should foodservice operators do to prevent the spread of Hepatitis A?
Answer
  • Cook food to minimum internal temperatures
  • Freeze fish for 36 hours before serving
  • Exclude staff with jaundice from the operation
  • Purchase mushrooms from approved reputable supplies

Question 7

Question
To wash hands correctly, a food handler must first
Answer
  • apply soap
  • wet hands and arms
  • scrub hands and arms vigorously
  • use a single-use paper towel to dry hands

Question 8

Question
What should foodservice operators do to prevent customer illness from Shigella spp.?
Answer
  • Freeze food at temperatures below 0 degrees.
  • Exclude food handlers diagnosed with Jaundice
  • Purchase shellfish from approved suppliers
  • Control flies inside and outside the operation

Question 9

Question
What must a food handler with a hand wound do to safely work with food?
Answer
  • Bandage the wound with an impermeable cover and wear a single-use glove
  • Bandage the wound and avoid contact with food for the rest of the shift
  • Wash the wound and wear a single-use glove
  • Apply iodine solution and a permeable bandage

Question 10

Question
What item is considered acceptable work attire for a food handler?
Answer
  • False eyelashes
  • Nail polish
  • Plain-band ring
  • Antimicrobial plastic watch band

Question 11

Question
What task requires food handlers to wash their hands before and after doing it?
Answer
  • Taking out the garbage
  • Touching clothing or aprons
  • Handling raw meat, poultry, or seafood
  • Using chemicals that might affect food safety

Question 12

Question
Which action requires a food handler to change gloves?
Answer
  • The food handler is working with raw seafood at temperatures above 41 degrees F
  • The food hander is prepping raw chicken on a yellow cutting board
  • The food handler has been working with raw ground beef for an hour
  • The food handler is wearing gloves that have been torn

Question 13

Question
How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation?
Answer
  • Use an air probe to check the temperature of the delivery truck
  • Hold an infrared thermometer to the outside of the case or carton
  • Place the thermometer stem between shipping boxes for a reading
  • Place the thermometer stem into an opened container

Question 14

Question
When should a shipment of fresh chicken be rejected ?
Answer
  • The flesh of the chicken appears moist
  • Shellstock identification tags are not attached to the container
  • The flesh of the chicken is firm and springs back when touched
  • The receiving temperature is 50 degrees F

Question 15

Question
Where should ground fish be stored in a cooler?
Answer
  • Above shellfish
  • Below ground poultry
  • Above ready-to-eat food
  • Below pork roast

Question 16

Question
What is the maximum number of days that ready-to-eat food prepared on-sire can be stored if held at 41 degrees F?
Answer
  • 3 days
  • 5 days
  • 7 days
  • 10 days

Question 17

Question
in top-to-bottom order how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler?
Answer
  • Lettuce,fresh beef roast, ground chicken, fresh halibut
  • Lettuce, fresh halibut, fresh beef roast, ground chicken
  • Fresh halibut, lettuce,ground chicken, fresh beef roast
  • Fresh halibut, fresh beef roast, ground chicken, lettuce

Question 18

Question
What organization requires Material Safety Data Sheets?
Answer
  • Food and Drug Administration
  • Occupational Safety and Health Administration
  • Environmental Protection Agency
  • National Restaurant Association

Question 19

Question
What is the minimum internal cooking temperature for rice that is hot-held for service?
Answer
  • 165 degrees
  • 155 degrees
  • 145 degrees
  • 135 degrees

Question 20

Question
What food item does the Food and Drug Administration advise against offering on a children's menu?
Answer
  • Rare cheeseburgers
  • Egg salad
  • Peanut butter and Jelly sandwiches
  • Fried shrimp

Question 21

Question
TCS food reheated for hot-holding must reach what temperature?
Answer
  • 135 degrees for 15 seconds
  • 145 degrees for 15 seconds
  • 155 degrees for 15 seconds
  • 165 degrees for 15 seconds

Question 22

Question
What method should be used to thaw food?
Answer
  • Place the item in a cooler
  • Place the item on a prep counter
  • Microwave the item
  • Cook the item

Question 23

Question
Food held at 41 degrees or lower before being removed from refrigeration can be held without temperature control for up to how many hours?
Answer
  • 2
  • 4
  • 6
  • 8

Question 24

Question
Food that is partially cooked and then finished just before service must be heated to what temperature?
Answer
  • 165 degrees for 15 seconds
  • 155 degrees for 15 seconds
  • 145 degrees for 15 seconds
  • 135 degrees for 15 seconds

Question 25

Question
Hot TCS food can be held without temperature control for a maximum of
Answer
  • 2 hours
  • 4 hours
  • 6 hours
  • 8 hours

Question 26

Question
Which food may be re-served to customers?
Answer
  • Unused, uncovered condiments
  • Uneaten bread
  • Unopened pre-packaged food
  • Unused whole fruit garnish

Question 27

Question
What is the purpose of setting critical limits in a HACCP plan?
Answer
  • To identify potential hazards
  • To identify where hazards can be eliminated
  • To reduce hazards to safe levels
  • To determine if the HACCP plan is working

Question 28

Question
What is the minimum water temperature required when using hot water to sanitize objects?
Answer
  • 171 degrees F
  • 173 degrees F
  • 176 degrees F
  • 179 degrees F

Question 29

Question
What HACCP plan is being practiced when food handlers rewash melons that have surface dirt?
Answer
  • Monitoring
  • Corrective action
  • Critical limit
  • Critical control point

Question 30

Question
What is the final step in cleaning and sanitizing a prep table?
Answer
  • Sanitizing the surface
  • Allowing the surface to air-dry
  • Washing the surface
  • Rinsing the surface

Question 31

Question
What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized ?
Answer
  • 15 seconds
  • 30 seconds
  • 45 seconds
  • 60 seconds

Question 32

Question
If a food-contact surface is in constant use, how often should it be cleaned and sanitized ?
Answer
  • Every 2 hours
  • Every 4 hours
  • Every 6 hours
  • Every 8 hours

Question 33

Question
What is the third step in cleaning and sanitizing items in a three-compartment sink?
Answer
  • Sanitizing
  • Air-drying
  • Rinsing
  • Washing

Question 34

Question
What type of thermocouple probe should be used to check the internal temperature of a beef roast ?
Answer
  • Air
  • Surface
  • Immersion
  • Penetration

Question 35

Question
What food safety practice can prevent cross-contact?
Answer
  • Using only food-grade equipment
  • Washing,rinsing, and sanitizing utensils before each use
  • Keeping food frozen until use
  • Purchasing food from approved, reputable supplies

Question 36

Question
What is the most likely cause of wheezing and hives?
Answer
  • Food allergies
  • Norovirus
  • Shigella spp.
  • Hepatitis A

Question 37

Question
What is a basic characteristic of a virus ?
Answer
  • Destroyed by cooking
  • Grows in food
  • Requires a living host to grow
  • Commonly found in cattle intestines

Question 38

Question
Where should staff members eat, drink,smoke, or chew gum?
Answer
  • Where customers eat
  • In dishwashing areas
  • Outside the kitchen door
  • In designated areas

Question 39

Question
When can a food handler with a sore throat and a fever return to work with or around food?
Answer
  • The fever is gone for 24 hours
  • The sore throat is gone
  • A written medical release is provided
  • No symptoms are experienced for 24 hours

Question 40

Question
What should a foodservice operator do when responding to a foodborne-illness outbreak?
Answer
  • Notify the media
  • Segregate the product
  • Close the operation for the day
  • Ask customers for proof of their symptoms
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