Servsafe Test Prep

1. When Must food contact surfaces be cleaned and sanitized? 2. Thawing frozen food in a sink of standing water is a hazard because: Every four hours whether they've been used or not It allows bacteria to grow 3. Which is an example of a critical control point? Cooking hamburger to 155 degrees 4. Spraying pesticides should be performed by: A certified applicator 5. Determining where hazards can occur in the flow of food is an example of what? 6. Chemicals moved from bulk containers to small- er individual containers must be: 7. How can a food handler avoid cross contami- nation between loading dirty dishes into a dish washing machine and unloading clean dishes? 8. Omelets are being made to order for Sunday Brunch- how should eggs be handled to keep safe? 9. Which is the most effective way to prevent viral food borne illness? Conducting a hazard analysis Labeled with a common name Properly wash hands between loading and unloading Eggs should be kept in shells and refrigerated Properly washing hands 10. Food service chemicals may be: transferred to smaller correctly labeled con- tainers 11. Which is an example of good food handler hy- giene? 12. Which practice reduces risk of contamination in a food prep area? Wearing hair restraints Drinking from a covered container with a straw 13. 13. A properly equipped hand washing station must have which of the following? Hot and cold running water 14. The third compartment in a three part sink is for: Sanitizing 15. Which food can be transported ina galvanized metal container? 16. Food can become contaminated when a food handler: 17. By washing hands each time before entering a food prep area, managers: 18. Which human disease is transmitted through food? 19. Which is an important safe food handling prac- tice? 20. Food safety training is important in operations because: 21. A pan is being washed in a three-compartment sink, there are bits of food stuck to it, what is the proper order for washing? 22. To protect guests from food borne illness, preset tableware should be: 23. It is important for a manger to be familiar with symptoms of a food borne illnesses: Enriched flour Eats while working Model correct behavior Hepatitis A Cooking food to correct internal temperature it provides food handlers with the knowledge to handle food safely Scrape, wash, rinse, sanitize, air dry wrapped with a napkin to restrict food handlers as required 24. A catering service uses the sturdy boxes that raw Raw meat juices may chuck roast came in to transport sandwiches and salads, what is wrong with this? contaminate the ready to eat food 25. A box of rice should be rejected if: box bottoms are wa- ter-stained 26. Where should chemicals be stored? In a storage area with single service items 27. Cross contamination can occur if which raw foods are stored together during transportation? Ground beef and whole cuts of meat 28. An operation installs antiseptic dispensers, what should managers explain to food service work- ers? Hand antiseptic may be applied after properly washing hands 29. The internal temperature of food can best be determined by a: Bi-metallic stemmed thermometer (or digital thermometer or pene- tration probe) 30. How far off of the floor should cleaned and sani- tized utensils and cooking vessels be stored 6 inches 31. What is the order in a three-compartment sink? Wash, rinse,sanitize. 32. Which procedure best prevents an outbreak of Hepatitis A Virus Washing hands thor- oughly 33. When is an operation required to have more than one type of sanitation test kit? When using more than one type of sanitizer 34. Cut melons should be stored at what tempera- ture? 41 degrees F or Colder 35. Which is the source of the virus that causes Hepatitis A? Feces contaminated water 36. Food contamination resulting in food borne ill- ness is most often caused by Unwashed Hands 37. All parts of raw foods cooked in a microwave must reach what temperature for two minutes? 165 degrees F 38. Cooked beans Which food should be delivered to an offsite lo- cation a 41 degrees F or cooler or 135 degrees F or hotter? 39. What is one of the five CDC risk factors? Inadequated cooking 40. Serving utensils are used when serving food in order to 41. Fruits and vegetables that are cooked must reach a temperature of at least Deep food handlers bare hands of of food 135 degrees F 42. When implementing a program to prevent pests, Work with a pest control it is best to 43. Which food should be stored below all others on a food storage rack? 44. A food handler lifts a garbage bag over a food prep counter on his way to the garbage, what should the manager do? 45. One example of cross contamination is when a food handler 46. A food handler is using a nylon scrub pad to remove dirt from pots and pans in a three part sink, What is he doing? operator. Raw poultry Stop, correct and re- train. uses the same ice for serving drinks as cool- ing bottles. Cleaning. 47. What is a cross connection? a link between safe and unsafe water. 48. Food contact surfaces must be Non absorbent 49. For which activity can a hand washing sink be used? 50. Food contamination is most likely to occur when a food handler is Hand Washing. chewing tobacco in a food prep area 51. To ensure food safety a manager is responsible for overseeing a food handler's 52. A Critical Control Point is a step in the flow of food where 53. In order to prevent food contamination a food handler must 54. a food handler should calibrate his/her ther- mometer 55. which procedure will help prevent food contami- nation? hygiene intervention can can control hazards. practice frequent hand washing when it falls on the floor. Using tong to serve din- ner rolls to customers 56. which one is a physical contaminant? Bones in a boneless chicken breast 57. Food borne illnesses are transmitted to people through food. 58. What is the correct order, top to bottom? Salmon filet, ground beef, raw chicken breast 59. A common food allergen can be found in peanut butter and jelly sandwich 60. What should a manager do when a state adopts the most current FDA food code? 61. Do food handlers, cutting raw vegetables, need to change gloves before removing garbage from the kitchen? Update standard oper- ating procedures and provide training No, because there is no risk of cross contami- nation when removing garbage 62. Which is an example of physical contaminant? A stone in dried beans 63. The temperatures of poultry is measured during cooking- this is and example of 64. NSF and Underwriters Laboratory are examples of organizations that monitoring to determine if a Critical Control Point is met. evaluate and recom- mend equipment 65. Food handlers who have jaundice must be excluded from the oper- ation. 66. How many days can TCF foods be kept at 41 degrees F? 67. The continuous draining of ice used to store fish is an example of preventing which type of contamination? 68. How should open bags of dry food (flour, rice,beans) be stored? 69. What is the proper way to measure the tempera- ture of milk packaged ina soft sided container? Seven days Biological. In airtight, sealed con- tainers intended for food storage. Fold the package around the thermometer 70. Which is a sign of pest infestation? Droppings around the base of walls in food prep areas. 71. Using single use wax paper to pass donuts to customers is a method of 72. Which action will help food from being contami- nated? 73. When inspecting a shipment of fruits and vegeta- bles a food handler should 74. Bacteria growth in food can be controlled by monitoring which two factors? avoiding contamination be using bare hands Using a correctly stored scoop for the ice ma- chine. inspect for signs of in- sects Time and temperature 75. Ground beef, cooked in a microwave oven, must reach what internal temperature? 76. When briefed, food handlers responsible for ser- vice at an offsite catering event should be in- formed of ingredients because 77. How can an operation assist costumers with al- lergies. 165 degreesF Food allergies Designate a manager to answer all food allergy questions. 78. The first step in cooling a large roast is to cut it into smaller pieces 79. Which raw food should be stored above all oth- ers? 80. At which minimum temperature should hot food be kept? 81. How long should a food handler wash their hands? 82. What food items can be received at 156 degrees F? 83. When cleaning and sanitizing in a three compart- ment sink, what is the firs step? 84. Which is a way to prevent cross contamination f hot food in a self serve buffet? Carrots 135 degrees F 15 seconds. Shelled eggs Rinse, scrape or soak to remove dirt and food particles. Provide clean plates for return visits 85. There's been a back up of sewage at a floor drain, Close operation imme- what should the manager do? 86. Garbage containers used in a food service oper- ation should be made of diately Plastic 87. What is the first step in preparing a fresh tomato? Washing. 88. Senior citizens in a nursing home can safely eat Pasteurized eggs 89. Why are empty chemical buckets unacceptable for transporting foods to offsite serving loca- tions? They are difficult to clean properly. (Chemi- cal contamination) 90. Which is an example of physical hazard? Broken Glass.