Serv-Safe FINAL EXAM Questions with accurate answers, graded A+. Verified.

Serv-Safe FINAL EXAM Questions with accurate answers, graded A+. Verified. They have not built up strong immune systems - -Why are preschool-age children at a higher risk for foodborne illnesses? Sprouts - -Which is a TCS food? Purchasing food from unsafe sources - -The 5 common mistakes that can lead to food borne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and Controlling time and temperature - -What is an important measure for preventing foodborne illness? time-temperature abuse - -Raw chicken breasts are left out at room temperature on a prep table. What is the main risk that could cause a foodborne illness? poor cleaning and sanitizing - -A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron pocket. What is the risk that could cause a foodborne illness? diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice - -What are the most common symptoms of a foodborne illness? control time & temperature - -What is the most important way to prevent a foodborne illness from bacteria? raw ground beef - -Enterohemoryhagic and shiga toxin-producing E. coli are commonly linked with what type of food? practice good personal hygiene - -What is the most important way to prevent a foodborne illness from viruses? Norovirus - -A customer called an operation and told the manager about getting sick after eating there. The customer complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness? seafood - -Parasites are commonly linked with what type of food? toxin - -A customer had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness? Hepatitis A, Norovirus, Salmonella Typhi, Shigella spp., and enterohemorrhagic and shiga toxin-producing E. coli - -Which pathogens are found in high numbers in an infected person's feces, are highly infectious, and can cause severe illness? Stored the sanitizer bottle away from the prep area - -A food handler stored a sanitizer spray bottle on a shelf above the prep table that had just been sanitized. Throughout the day, the food handler used the sanitizer on the prep table, storing it in the same spot. What should the food handler have done differently? Food allergies - -Eggs and peanuts are dangerous for people with which condition? Allergic reaction - -Wheezing and shortness of breath are symptoms of what? Clean and sanitize utensils after use - -What should food handlers do to prevent food allergens from being transferred to food? who to contact about suspicious activity - -To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know cleaning tables - -After which activity must food handlers wash their hands? take off their aprons - -What should food handlers do after prepping food and before using the restroom? plain band ring - -Which piece of jewelry can be worn on a food handler's hand or arm? after washing hands - -When should antiseptics be used? before putting on the gloves - -When should food handlers who wear gloves wash their hands? The cook did not wash hands and put on new gloves before slicing the hamburger buns - -A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made? stay home until a doctor approves a return - -A food handler has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do? sore throat with fever - -A food handler prepares and delivers meals to elderly individuals receiving cancer care services at home. What symptoms require this food handler to stay home from work? when sitting in a break area - -When is it acceptable to eat in an operation? tell the cook to stay away from work and see a doctor - -What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea? It must be washed, rinsed, and sanitized - -A food handler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. What must be done to the cutting board? up to the dimple of the thermometer stem - -How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? immersion probe - -What probe should be used to check the temperature of a large stockpot of chili? thermocouple - -What device can be used to record time-temperature abuse during the delivery of food? Between 70˚F and 125˚F - -At what temperatures do most foodborne pathogens grow most quickly? infrared - -Which type of thermometer can read temperature without touching the item's surface? +/- 2˚F or +/- 1˚C - -A thermometer used to measure the temperature of food must be accurate to what temperature? It has been inspected and complies with local, state, and federal laws - -What is the most important factor in choosing a food supplier? insert a thermometer probe into the thickest part of the fish - -What is the best method of checking the temperature of a delivery of fresh fish? 41˚F (5˚C) or lower - -What is the correct temperature for receiving cold TCS food? it is cooled to 41˚F (5˚C) or lower in 4 hours - -Milk can be received at 45˚F (7˚C) under what condition? time-temperature abuse - -Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this? it must be correctly frozen before you receive it - -What is required when receiving fish that will be served raw or partially cooked? Shellstock identification tag - -Live shellfish must be received with what documentation? Open a carton and insert a thermometer stem into the food - -How should cartons of coleslaw be checked for the correct receiving temperature? Remove the item from inventory and place it in a secure location - -What should be done with an item that has been recalled? reconditioning - -Cleaning the surfaces of some cans of tomato sauce so that they can be accepted is an example of date that the food should be thrown out - -What must be included on the label of TCS food that was prepped in-house? 7 days - -How long can ready-to-eat TCS food that was prepare in-house be stored if it was held at 41˚F (5˚C) or lower? in front of food with later use-by dates - -When storing food using the FIFO method, where should the food with the earliest use-by dates be stored? At least 6" (15 cm) - -How far above the floor should food be stored? cross-contamination - -what is the problem with storing raw ground beef above prepped salads? lettuce, fresh salmon, fresh pork roast, fresh chicken breasts - -In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler? 70˚F (21˚C) - -What is the maximum water temperature allowed when thawing food under running water? cook it - -What must food handlers do to food immediately after thawing it in the microwave oven? cross-contamination - -What can occur if prep tables are not cleaned and sanitized between uses? Time-temperature abuse - -A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food? time-temperature abuse - -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 problem with this situation? 165˚F (74˚C) for 15 seconds - -What is the minimal internal cooking temperature for stuffed pork chops? 165˚F (74˚C) - -What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave oven? 155˚F (68˚C) for 15 seconds - -What is the minimum internal cooking temperature for eggs that will be hot-held for service? 155˚F (68˚C) for 15 seconds - -What is the minimum internal cooking temperature for ground beef? rare hamburger - -Which food should NOT be offered on a children's menu: a rare hamburger, fried chicken tenders, grilled cheese, or spaghetti? sink of ice water - -A food handler can cool a stockpot of clam chowder by placing it into a 165˚F (74˚C) for 15 seconds - -What temperature must TCS food be reheated to if it will be hot-held? top - -Which part of the plate should a food handler avoid touching when serving customers? 8 - -An operation has a small salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar? 41˚F (5˚C) - -At what maximum internal temperature should cold TCS food be held? clean plate - -What item must customers take each time they return to a self-service area for more food? 135˚F (57˚C) - -At what minimum temperature should hot TCS food be held? 4 - -An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served, or thrown out? nuts in the shell - -Which food items can be displayed in a self-service area without the use of packaging, sneeze guards, or a display case to protect them from contamination? 14 inches (35 cm) - -What is the minimum distance that sneeze guards can be located from the self-service counter to protect food from contamination? monitoring - -The temperature of a roast is checked to see if it has met its critical limit of 145˚F for 4 minutes. This is an example of which HACCP program? corrective action - -The temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle? storage - -A deli serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point? reheating the soup - -A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot-holding unit. The temperature was 120˚F, which did not meet the operation's critical limit of 135˚F. The chef recorded the temperature in the log and reheated the soup to 165˚F for 15 seconds within 2 hours. Which was the corrective action? identify and control possible hazards throughout the flow of food - -What is the purpose of a food safety management system? verification - -Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle? conduct a hazard analysis - -What is the 1st step in developing a HACCP plan? variance from the regulatory authority - -What does an operation that wants to smoke food as a method of preservation need to have before processing food this way? smooth and durable - -What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials? NSF - -What organization creates national standards for foodservice equipment? 4 inches - -When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least water pressure - -Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines? wash hands before returning to work - -Signage posted at a hand washing station must include a reminder to staff to Air gap - -What is the only completely reliable method for preventing backflow? created a cross-connection - -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? preparation - -Which area of the operation is usually required to be the brightest? the ventilation system is not working correctly - -An operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem? the surface underneath the dumpster should have been paved with concrete or asphalt - -An operation received a violation in the outside area of the facility. The manager reviewed the area and saw that the dumpster was placed on a freshly graveled drive. The lids were closed, and the drain plug was in place to prevent the dumpster from draining. What was the problem? contact the local regulatory authority before use - -A broken water main has caused the water in an operation to appear brown. What should the manager do? work with a licensed pest control operator (PCO) - -what is the best way to eliminate pests that have entered the operation? maximum registering - -Which thermometer should be used to monitor the temperature of the sanitizing rinse in a dishwashing machine? reducing pathogens to safe levels - -What is sanitizing?