ServSafe Food Handler Tests Questions & Answers: Chapters 1 - 10 | Questions with 100% Correct Answers | Verified | Latest Update | 59 Pages

1 ServSafe Food Handler Tests Questions & Answers Chapters 1 - 10 Chapter 1 – Providing Safe Food After eating some food in a restaurant when a customer fills illness is called FOODBORNE ILLNESS.  True  False TCS stands for  Time Control for Safety  Temperature Control for Safety  Three Contamination Safety  Time to Control Safety After eating some food when two or more people get the same illness is called  Fever  Food Poisoning  Foodborne Illness  All of the above What types of food can be eaten without further preparation, washing or cooking?  RTE Foods  TCS Foods2  FDA Recommends  None of the above Which department regulates and inspects meat, poultry, and eggs?  The Food and Drug Administration (FDA)  The U.S. Department of Agriculture (USDA)  The Centers for Disease Control and Prevention (CDC) and the U. S. Public Health Service (PHS)  State and local regulatory authorities Which of the following food that supports the rapid growth of Microorganisms? (Select all that apply)  Contains moisture  Contains protein  Has a neutral or slightly acidic pH  Holding food at improper temperature In your food business who must understand food safety practices and create the necessary procedures?  Owner  Manager  Food Handler  Kitchen Staffs TCS foods are left in the danger zone for ____ hours?  less than one hour  one hour to two hours3  more than two hours but less than three hours  more than four hours The temperature danger zone is food temperatures between  35 and 100 degrees Fahrenheit  25 and 125 degrees Fahrenheit  35 and 130 degrees Fahrenheit  41 and 135 degrees Fahrenheit Select which of the following is the “four most common ways food becomes contaminated”?  Time-temperature abuse  Time-temperature abuse  Poor personal hygiene  Purchasing from approved, reputable suppliers  Poor Cleaning & Sanitizing Leftover chili is cooled on the counter.  Poor personal hygiene  Time-temperature abuse  Failing to cook food adequately  Cross-contamination Whose responsibility is to ensure that employees have the knowledge and skills needed to handle food safely in your establishment?  All Kitchen staff  Food Manager  Food Handler4  All cleaning Staff Select most common three types of contamination to food  Biological  Logical  Chemical  Physical  Natural Which of the following groups are the “Higher risk populations” in foodborne illness outbreak? (select all that apply)  Infants  Children  Teenager  Elderly  People who are seriously ill Food handlers who don’t wash their hands correctly can cause foodborne illness.  True  False Ready-to-eat food includes (select all that apply)  Cooked food  Washed fruit and vegetables  Deli meat  Bakery item  Spices5 Which type of the following foods needs careful handling to prevent contamination?  RTE Foods  TCS Foods  A and B both A food handler prepping a salad stops to scratch an itch on her arm and then returns to making the salad.  Failing to cook food adequately  Holding food at incorrect temperatures  Contaminated equipment  Poor personal hygiene By this action “Touch or scratch wounds and then touch food” in which the food became unsafe?  Poor Personal Hygiene  Poor Cleaning and Sanitizing  Cross Contamination  Time-Temperature Abuse A server setting tables touch the food-contact surfaces of a water glass when placing it on the table.  Cross-contamination  Poor personal hygiene  Time-temperature abuse  Contaminated equipment Which of the following can cause Foodborne Illness?  People6  Bacteria  Metal  Dust Adults are more likely than preschool-age children to get sick from contaminated food.  True  False Which of the following food that NOT contains a TCS food. (select all that apply)  Orange juice  Refried beans  Shrimp fried rice  Whole-wheat bread  Tofu ice cream A food handler wearing gloves places a chicken breast on the grill and then places lettuce and tomato on a bun.  Failing to cook food adequately  Cross-contamination  Poor personal hygiene  Time-temperature abuse Select all that apply for TCS foods  Milk  Eggs  Meats  Cut Melons7  Nuts  Cut Tomatoes A food handler’s hands can transfer pathogens from one food to another.  True  False Which of the following types of food carry harmful toxins? (selects all that apply)  chicken  mushrooms  fishbone  seafood Among all types of “food safety hazards,” the Pathogens are the greatest threat to food safety.  True  False What action describes foodhandler leaves the restroom without washing his/her hands  Time-temperature abuse  Poor personal hygiene  Cross-contamination  Contaminated equipment What are the following actions comes under Time-Temperature Abuse? (select all that apply)  Food is not stored at the correct temperature  Food is not cooked enough  Contaminated ingredients are added to food  Food is not reheated enough8  Food is not cooled correctly9 Chapter 2 – Forms of Contamination 1. In which pH Scale ranges Bacteria grow best in food? 4.6pH – 7.5pH -4.6pH – 5.5pH 4.6pH – 6.6pH -4.6pH – 7.5pH 2. What is the most likely way we will control bacteria on our food? Wash Hands Utensils and Surfaces Often Time & Temperature All of the above 3. Which is the following food is a type of Acidic Food? Citrus Juices Fish Rhubarb Cranberry Tomatoes 4. What you should when you found your food handlers diagnosed with Salmonella Typhi? Asked him to wash hands Asked him not to touch any cooked food Must be excluded from the operation All of these10 5. Histamine Toxin Occurs when time-temperature abused with which of the following fish? (select all that apply) Tuna, Mahi-mahi Bonito Mackerel 6. Which of the following foods is linked with “Norovirus”? Ready-to-eat food Dairy products Eggs Shellfish Contaminated water Fish 7. Salmonella Typhi is commonly linked with ground beef. True False 8. Which of the following can produce harmful toxins? Virus Bacteria Parasites Fungi 9. The most important way to prevent foodborne illnesses caused by viruses is to control time and temperature11 True False 10. Which of the following foods is linked with “Shiga toxin-producing Escherichia coli”? Meat Beverages Milk Contaminated water Produce 11. Which of the following foods is linked with “Nontyphoidal Salmonella”? Meat Produce Milk/dairy products Eggs Poultry 12. All pathogens need oxygen to grow True False 13. Which of the following reef fish Commonly linked to CIGUATERA TOXIN? (select all that apply) Barracuda Grouper Jacks, Snapper12 14. What would be the Prevention Measures for Shiga toxin-producing E. Coli? (select all that apply) Exclude food handlers Wash your hands the right way Maintain cook food’s minimum internal temperatures purchase produce from an approved reputable supplier 15. Salmonella Typhi – Lives only in Animals Human Plants A and B both 16. FAT TOM stands for (Select and Drag the following words in ascending order to complete the FAT TOM meaning) Food Acidity Temperature Time Time, Oxygen Moisture 17. Which of the following foods is linked with “Salmonella Typhi”? Beverages Shellfish13 Rice/grains Ready-to-eat food Contaminated water 18. Parasites are commonly associated with seafood True False 19. Which of the following carry nontyphoidal Salmonella naturally? Human Feces of humans Animals Feces of humans with shigellosis 20. The amount of moisture available in food is called moisture activity water activity food activity Oxygen activity 21. Make sure fish that will be served raw or undercooked fish is correctly frozen by the manufacturer. Optional Mandatory Optional if its from reputed manufacturer. Mandatory if it’s from an unknown manufacturer.14 22. What should be the aw scale ranges in the food? 0.0 to 1.0 -1.0 to 1.0 -0.1 to 1.0 1.0 to 1.1 23. What is the main way we prevent people from getting sick from seafood toxins? Purchase fish from the approved supplier Preventing cross-contamination Controlling time and temperature Cleaning and sanitizing 24. What are the following is a type of pathogen? (select all that apply) Viruses, Bacteria Fungi Parasites All microorganisms 25. What are the three types of contaminants that are a risk to food? Biological: Natural Chemical: Numerical Physical:15 26. Which of the following foods is linked with “Shigella spp”? Produce Eggs Ready-to-eat food Poultry Contaminated water 27. Oysters can be contaminated when they eat marine algae? True False 28. Which of the following FUNGI can spoil food rapidly and will produce a smell or taste of alcohol? Molds Mushrooms Yeasts All of the above 29. Which of the following foods is linked with Hepatitis A? Shellfish Ready-to-eat food Contaminated water Beverages Fish 30. Select any six conditions that pathogens need to grow. Food16 Air Acidity Temperature Time Water Oxygen Moisture17 Chapter 3 – Personal Hygiene 1. You should not have painted fingernails when serving food. True False 2. Wearing a dirty uniform or apron can contaminate food. True False 3. Which of the following activities that can contaminate food? (select all that apply) Touching your hair, face, or body Wearing a hat while prepping food Handling money Wearing a clean apron Sneezing, coughing, or using a tissue 4. When you must be changed yourGloves? (select all that apply) performing the same task become soiled become torn beginning a new task hands have not become contaminated used in place of hand washing 5. Just by dragging the following handwashing steps in the correct order. Wet your hands and arms with running water as hot as you can comfortably stand (at least 100˚F [38˚C]).18 Apply enough soap to build up a good lather. Vigorously scrub hands and arms for at least 10 to 15 seconds Rinse your hands and arms thoroughly under warm running water Dry hands and arms with a single-use paper towel or a hand dryer. 6. What you should do “if you found, ” A food handler at your restaurant was vomiting this morning”? (select all that apply) Excluded from the operation Restricted from working with or around food Send back to the home and make sure must be symptom-free for 24 hours before returning Call 911 7. Who is responsible for training food handlers on personal hygiene policies and retraining them regularly? Business Owner Kitchen Staff Cleaning Management Food manager 8. Who is responsible for revising personal hygiene policies when laws or science change? Restaurant Owner Food Manager Food Handler All of them19 9. When aprons should always be worn? entering into food-display areas entering food-preparation areas entering into washroom entering into washroom 10. You should wash your hands after taking a break to smoke. True False 11. Food handlers who work in a nursing home can’t work in the operation if they have which symptom? Soreness with fatigue Headache with soreness Sore throat with fever Thirst with itching All of the above 12. Use hand antiseptic before washing hands. True False 13. Which of the following should not be allowed when preparing, serving or working in food-prep areas? (select all that apply) Eating Chewing Gum Talking20 Drinking Smoking 14. What you should do “if you found, “a food handler at a hospital has a sore throat and a fever”? excluded from the operation restricted from working with or around food send him/her to home for 24 hours All of the above 15. You are allowed to handle ready-to-eat food with bare hands. True False 16. FDA “ALERT” stands for Accurate, Life, Ease, Recovery, Time Adjust, Learn, Eat, Response, Temperature Authorities, Local, Emergency, Responsibility, Train Assure, Look, Employees, Reports, Threat 17. Which one piece of jewelry can be worn by a foodhandler? Diamond ring Plain band ring Medical bracelet None of the above 18. How long should you spend at least to scrubbing your hands? 5-10 seconds21 10-15 seconds 20-30 seconds 1 minium 19. When should hand antiseptics be used and who approved After washing hands, FDA approve hand antiseptics After washing hands, USDA approve hand antiseptics After washing hands, CDC approve hand antiseptics After washing hands, it must comply with the CFR and FDA standards 20. What should food handlers do if they cut their fingers while prepping food? Cover the wound with a bandage Cover the wound with a bandage and a glove and or a finger cot Stay away from food and pep areas Scrub hands & arms22 Chapter 4 – Flow of Food 1. Which of the following you can prevent cross-contamination? (Select all that apply) Separating equipment Monitor time and temperature Cleaning and sanitizing Prepping food at different times 2. Chicken held at an internal temperature of 125˚F (52˚C) has been time-temperature abused. True False 3. Some thermometers cannot be calibrated. True False 4. Bimetallic thermometers are designed for which kind of foods? (select all that apply) large or thick food thin food hot foods Cold foods 5. At what temperature you should hold your cold foods? 41⁰F or lower 40⁰F to 45⁰F 41⁰F or above At 41⁰F only23 6. What do you mean by Time-Temperature Indicator (TTI)? monitors time and temperature during a cooking monitors time and temperature during handling the food monitors time and temperature at the time of eating the food monitors time and temperature during a shipment 7. Thermometers used to measure the temperature of food must to accurate to _____? 1 +/- 2˚F or +/- 1˚C m2⋅s−2⋅K−1 c.1.b.1. +/-2F or +/-1C. 8. When you should wash, rinse, sanitize, and air-dry your thermometers? after using them before using them before each shift before and after using them 9. Infrared/Laser thermometers will only measure what kind of temperature of food? checking temperatures of thin food internal temperatures the temperature of food and equipment surfaces checking temperatures of thick food 10. How long should you wait after inserting a bimetallic stemmed thermometer before recording the temperature of food? 8 seconds24 10 seconds 15 seconds 20 seconds 11. If food required reheat then at what temperature should be reheated? 140°F 150°F 160°F 165°F 12. Rinsing a cutting board will prevent cross-contamination with the next food item placed on it True False 13. At what temperature you should hold your hot foods? 135⁰F or lower Must be at 135⁰F 135⁰F or higher all ways higher than 135⁰F 14. Place a probe into the _____ part of the food. thinnest thickest thinner thicker25 15. Which of the following types of thermocouple probes used for checking different foods? (select all that apply) Immersion Probes Infrared Probes Penetration Probes Stemmed Probes Surface Probes Air Probes 16. 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? It must be dried with a paper towel It must be washed, rinsed, and sanitized It must be turned over to the other side All of the above 17. Thermocouples are designed to measure temperature through a metal probe measure the temperature of equipment measure the temperature of food B and C both 18. Which of the following temperature range at which foodborne pathogens grow most quickly? 41˚F (5˚C) to 135˚F (57˚C) 37˚F (3˚C) to 130˚F (55˚C)26 70˚F (21˚C) to 125˚F (52˚C) None of these 19. How do you make sure your thermometers are accurate? calibrated before each shift calibrated after each shift calibrated before each food preparation calibrated after each food preparation 20. Within how many degrees do thermometers need to be calibrated? +/-2⁰F +/-2⁰C +/-1⁰F +/-1⁰C27 Chapter 5 – Purchasing, Receiving, And Storage 1. Shellshock identification tags must be kept on file for _____ days from the harvest date of the shellfish? 7 Days 28 Days 60 Days 90 Days 2. Which of the following products must be delivered at the proper temperatures? (select all that apply) Cold TCS Foods Live shellfish Hot TCS Foods Frozen Foods 3. Arrange stored food by its use-by-date so that you use the oldest food first. True False 4. Store the following food items in the shelf it belongs, by dragging it. Cake, Raw poultry, Ground beef 5. Maintain the following food Storage Order From Top To Bottom for Refrigeration (Drag to move up and down) Ready-to-eat Seafood28 Whole cuts of beef and pork Ground meat and fish Whole and ground poultry 6. You can store food in any durable container that you can cover. True False 7. You can store food near chemicals as long as the chemicals are stored in sturdy, clearly labeled containers. True False 8. An operation that has prepped tuna salad can store it at 41F or lower form a maximum of how many days? 3 hours 9 hours 24 hours 7 Days 9. What should Store food at least _______ gap off the floor? Four inches Six inches Eight inches Ten inches 10. When storing food using the FIFO method, the food with the earliest use-by dates should be stored29 Below food with later use-by dates Behind food with later use-by-dates In front of food with later use-by dates All of the above 11. What defines an approved reputable supplier? inspected and meets all applicable local laws inspected and meets all applicable federal laws inspected and meets all applicable state laws All of the above 12. Which of the following method often used for packaging Frozen pre-cooked meals? Modified atmosphere packaging (MAP) Reduced oxygen packaging (ROP) Sous Vide Ultra-High temperature (UHT) 13. How long should you store ready-to-eat TCS food that is prepared on-site? Maximum 1 day Maximum 3 days Maximum 7 days Maximum 10 days 14. Stock rotation should be followed. FIRST- IN, FIRST-OUT (FIFO) LAST- IN, FIRST-OUT (LIFO)30 FIRST-IN LAST-OUT (FILO) LAST- IN, LAST-OUT (LILO) 15. Which of the following foods need to be cooled to 41 degrees within 4 hours of delivery? (select all that apply) Shellfish Milk Shell Eggs Ice-Cream 16. What is the acceptable receiving temperature for eggs? 32⁰F 34⁰F 40⁰F 45⁰F 17. Which of the following methods is used to prevent the growth of microorganisms in packaged food by reducing oxygen in packaging? ROP MAP UHT HACCP 18. What is the most important factor in choosing an approved supplier? It has a HACCP program or other food safety system It has documented manufacturing and packing practices31 It has been inspected and complies with local, state, and federal laws It has been inspected and complies with WHO 19. Which of the following statement comes under Temperatures Guidelines? (select all that apply) locate thermometers in the coolest part of refrigerated unit Do not overload coolers or freezers Set refrigerators at 39F or above Never place hot food in refrigerators Internal and external thermometers must be maintained. 20. Most cold TCS food should be delivered at what temperature ______ degrees? 35˚F or Lower 41˚F or Lower 41˚F or Higher 135˚F or higher 21. What is the maximum acceptable receiving temperature for fresh beef? 35⁰F 41⁰F 45⁰F 48⁰F 22. You should reject a delivery of frozen steaks covered in ice crystals. True False32 23. Hot food must be cool to ______degree before placing it in the refrigerator. 70° F 75° F 80° F 85° F 24. In top-to-bottom order, how should a fresh pork roast, fresh ground meat, fresh salmon, a carton of lettuce, and pan of fresh poultry be stored in a cooler? Lettuce, salmon, pork roast, ground meat, poultry Salmon, roast pork, poultry, ground meat, lettuce Salmon, lettuce, poultry, roast pork, ground meat ground meat, poultry, Lettuce, salmon, pork roast 25. What is the following foods are below ready-to-eat food? raw meat poultry seafood all of the above33 Chapter 6 – The Flow of Food: Preparation 1. Who is responsible to write or adopt code that regulates retail and foodservice operations? State and local regulatory authorities Centers for Disease Control and Prevention (CDC) U.S. Department of Agriculture (USDA) Food and Drug Administration (FDA) 2. When raw meat or seafood required to wash thoroughly under running water? before cutting before removing from its packaging before cooking before combining with other ingredients if food not presented honestly 3. What you should do, “If food has not reached 70˚F within 2 hours”? must be reheated must be discarded Inform to the management must be reheated and then cooled again or discarded 4. Match each food item with its minimum internal cooking temperature by dragging the following options (in ascending order) Swordfish steaks – 145˚F (63˚C) for 15 seconds 5. To cool food safely, what are the time and temperature parameters a food handler must know (select all that apply)34 Food is to be cooled from 60°C (140°F) to 20°C (68°F) within 2 hours. Then, food is to be cooled from 20°C (68°F) to 4°C (40°F) or colder within 4 hours. Either option A or B must is done in the refrigerator option A AND B must is done in the refrigerator option A AND B must be done using ICE 6. What is the danger when thawing food at room temperature? Cross-contamination Time-temperature abuse Poor personal hygiene All of the above 7. What is the minimum internal cooking temperature for eggs that will be hot-held for later service? 135F 140F 145F 155F 8. Beef stew must be cooled from 135F to 70F within ____ hours and From 70F to 41F or lower in the next _____ hours 1-2 hours 2-3 hours 2-4 hours 4-2 hours35 9. Which of the following (select four) acceptable methods of thawing food? keeping its temperature at 41°F (5°C) or lower Thaw food at room temperature Submerge food under running water at 70°F (21°C) or lower thawing under running wate Thaw food in a microwave, only if cooked immediately after thawing Thaw as part of the cooking process 10. Fish cooked in a microwave must be cooked to a minimum internal temperature of 145˚F (63˚C) True False 11. Match the alternate cooking times with the following temperatures (move the temp by dragging according to the same timing order) 8 minutes – 142˚F(61˚C) 12. The first step in cooling TCS food is to cool it from 135˚F to 70˚F (57˚C to 21˚C) within three hours. True False 13. Cook a whole turkey to a minimum internal cooking temperature of 155˚F (68˚C) for 15 seconds. True False36 14. What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave? 135⁰F 145⁰F 155⁰F 165⁰F 15. Coolers are designed to cool hot food quickly. True False 16. When food can be reheated to any temperature for Immediate Service? (select all that apply) If it was a processed food if it was cooked if it was purchased from approved suppliers if it cooled correctly If it was TCS food 17. What is the correct way to cool a 30-pound turkey? Put the hot turkey inside the cooler Leave the hot turkey on prep table Divide the turkey into small portions and place it into ice path Place it in an ice-water bath 18. What are the time and temperature for reheating TCS food for holding? 135⁰F for 15 seconds within 2 hours37 165⁰F for 15 seconds within 2 hours 145⁰F for 15 seconds within 2 hours 140⁰F for 15 seconds within 2 hours 19. What must you do immediately after thawing food in a microwave? Hold it Freeze it Cook it Check the internal temperature 20. What is the minimum internal cooking temperature for stuffed pork chops? 140⁰F 145⁰F 155⁰F 165⁰F38 Chapter 7 – Flow of Food: Service 1. When returning to self-service lines for more food, customers should not _____ their dirty plates Refill Overload Stack All of the above 2. Which of the following ways help to minimize Contamination during Service? (select all that apply) Use clean and sanitized utensils for serving Store serving utensils handle up Minimize bare-hand contact with food that is cooked or ready-to-eat (use gloves) Practice good personal hygiene 3. When you should use Vending Machines to Protect Food? (select all that apply) Keep potentially hazardous food at 41⁰F or lower and 135⁰For higher food safety guidelines for consumers Check the product shelf life Discard food within seven days of preparation 4. In which of the following condition, a label is not needed for bulk unpackaged food, such as bakery products”? (select all that apply) the product makes no claim regarding health or nutrient content No laws requiring labeling exist39 The food is supplied by a reputed company. The food is manufactured or prepared on the premises 5. Hold cold TCS food at an internal temperature of 41˚F (5˚C) or lower True False 6. At what maximum internal temperature should all cold TCS food be held? 32⁰F 41⁰F 45⁰F 60⁰F 7. If you remove potato salad from refrigeration at 3:00 P.M to serve at a picnic, then what should be the discard time on the label? 5 PM 7 PM 9 PM 11 PM 8. Hold hot TCS food an internal temperature of 120˚F (49˚C) or higher True False 9. Your operation may be allowed to hold chicken salad at room temperature if the salad has a label specifying that it must be thrown out after eight hours. True False40 10. According to the Service Guidelines “Which of the following must be followed by the server? (select all that apply) The server should use his/her hands to put ice into a glass The server should hold the spoon by the handle. The server is touching the food-contact surface of the cup should warn customer before serving potentially hazardous food 11. Which of the following food should never use hot-holding equipment to re-heat? TCS Foods hot potentially hazardous food cold potentially hazardous food any potentially hazardous food 12. In which if the following condition food can be re-served? (select all that apply) only unopened, prepackaged food in good condition Food returned by one customer to another customer Condiment packets Wrapped crackers or breadsticks 13. When serving, it is important to avoid touching the______ of a plate Top Edge Food contact area (side) B and C 14. At what minimum internal temperature all hot TCS food should be held? 15⁰F41 125⁰F 135⁰F 140⁰F 15. When serving, it is important to avoid touching the glass _____? Rim Bottom Middle A and C 16. Which of the following you should NEVER re-serve? (select all that apply) plate garnishes uncovered condiments items returned by one customer served to another pasteurizes eggs unpasteurized juice or milk potentially hazardous food 17. Which of the following ways help to prevent contamination when serving food? (select all that apply) At a minimum, clean and sanitize them at least once every day Clean and sanitize utensils after each task Use separate utensils for each food Use clean and sanitized utensils for serving Wear multi-use gloves whenever handling ready-to-eat food42 18. Where allowed, TCS hot food can be held without temperature control for a maximum of ______ hours before being sold, served, or thrown out? 1 hour 3 hours 4 hours 7hours 19. When holding TCS food for service, the internal temperature must be checked at least every four hours True False 20. Which of the following authority conduct research into the causes of foodborne illness outbreaks? Centers for Disease Control and Prevention (CDC) U. S. Public Health Service (PHS) Food and Drug Administration (FDA) All of the above43 Chapter 8 – Food Safety Management Systems 1. Specific place in the flow of food where a hazard can be prevented, eliminated, or reduced to a safe level Record keeping and documentation Critical control points Verification Critical control points 2. Active managerial control focuses on managing the risk factors for foodborne illness. True False 3. Minimum or maximum boundaries that must be met to prevent a hazard Hazard analysis Corrective action Critical limits Monitoring 4. Keep HACCP plan documents Record keeping and documentation Corrective action Verification Critical control points 5. If cooking ground-beef patties is a critical control point (CCP) in an operation, then an appropriate critical limit is to make sure the internal temperature of the ground-beef44 patties reaches 155˚F (68˚C) for 15 seconds. True False 6. Determining if the HACCP plan is working as intended Critical control points Corrective action Monitoring Verification 7. Which is an example of when a HACCP plan is required? Serving raw oysters from a display tank Serving wild game with cream sauce Serving chili made from a family recipe Serving smoked meat on a metal platter 8. Assessing risks within the flow of food Record keeping and documentation Hazard analysis Critical control points Monitoring 9. The purpose of a food safety management system is to prevent foodborne illness.True False 10. What is the third step in active managerial control? File the documentation in case of a crisis Monitor the policies and procedures45 Revise the policies and procedures Determine staffing needs 11. What is the first step in developing a HACCP plan? Identify corrective actions Conduct a hazard analysis Establish monitoring procedures Determine critical control points 12. A food safety management system is a group of ________ for preventing foodborne illness Procedures and practice Management Activities Customers activities Measurements and graphs 13. The temperature of a roast is checked to see if it has met its critical limit of 145f for 4 minutes. This is an example of which HACCP principle? Verification Record analysis Hazard analysis Monitoring 14. Checking to see if critical limits are being met Hazard analysis Critical control points46 Critical limits Monitoring 15. Which of the following common risk factors responsible for foodborne illness? (select all that apply) Purchasing food from unsafe sources Failing to cook food adequately Holding food at incorrect temperatures Using contaminated equipment Practicing poor personal hygiene 16. In what order must an operation creating a HACCP plan consider the following seven principles? Conduct a hazard analysis. Determine critical control points (CCPs) Establish critical limits. Establish monitoring procedures. Identify corrective actions Verify that the system works. Establish procedures for record keeping and documentation. 17. Which if the following processes that require a HACCP plan? (select all that apply) Smoking food as a method of preserving food Sprouting seeds or beans Packaging food using reduced-oxygen packaging (ROP) methods Using food additives or adding components, such as vinegar47 18. Predetermined step taken when a critical limit is not met Corrective action Monitoring Verification Hazard analysis 19. A critical control point (CCP) is a point in the flow of food where a hazard can be prevented, eliminated, or reduced to safe levels True False 20. An operation that wants to smoke food as a method of preservation must have a____? Record keeping Hazard analysis HACCP plan recipe management plan48 Chapter 9 – Safe Facilities and Pest Management 1. What should be the Light Intensity in Dry food storage areas? At least 108 lux (10-foot candles): At least 215 lux (20-foot candles): At least 215 lux (20-foot candles): At least 540 lux (50-foot candles): 2. What is a cross-connection? Threaded faucet The device that prevents a vacuum The link between sources of safe and dirty water Vacuum breakers and air gaps 3. The reverse flow of contaminants through a cross-connection into a drinkable water supply Air gap Backflow Cross-connection Foot-candle 4. Outdoor garbage and recycle containers should be Kept covered with tight-fitting lids to keep rodents out Lined with plastic paper Labeled with collection times A and B both49 5. Measure of lighting intensity Foot-candle Protective lighting Light contaminating Keeping Dry 6. Which is a source of potable water? Collected rain water Untested private water sources Water transported vehicles plumbing systems 7. What should be the minimum Light Intensity in the “display for produce or package food” areas? At least 108 lux (10-foot candles): At least 215 lux (20-foot candles): At least 215 lux (20-foot candles): At least 540 lux (50-foot candles): 8. Operations that use a private water source, such as a well, must have it tested at least Every 3 month Every 6 month Every 12 month Every 18 month50 9. Different areas of a facility have different lighting intensity requirements True False 10. What items are needed in a handwashing station? Hot and cold running water A way to dry hands Garbage container Signage indicating employees must wash their hands A towel hand sanitizer Soap 11. To keep food from being contaminated by lighting, use Shields on heat lamps Fluorescent and other energy-efficient lightbulbs Signage next to lights in food-contact area B and C both 12. What is the only reliable method for preventing backflow? Ball valve Air gap Vacuum breakers Cross-connection 13. Air space that separates an outlet of safe water from a potentially contaminated source of water51 Backflow Cross-connection Water-contamination Air gap 14. What should be the Light Intensity all food preparation area? At least 540 lux (50-foot candles): At least 215 lux (20-foot candles): At least 108 lux (10-foot candles): None of the above 15. When installing tabletop equipment on legs, the space between the base of the equipment and tabletop must be at least? 2 inches 4 inches 6 inches 8 inches 16. How hot should the hot water at a handwashing station get? At least 70F At least 100F At least 125F At least 140F 17. The floor materials should be (select all that apply) Smooth Light-colored52 Nonabsorbent Durable Pitted Easy to clean 18. The “wall” materials should be (select all that apply) Smooth Absorbent NonDurable Light-colored Easy to clean 19. How many inches off the floor should equipment be installed? 4 inches 6 inches 8 inches 10 inches 20. An electrical power outage is considered by local regulatory authorities to be an imminent health hazard. True False 21. The “Ceiling” materials should be (select all that apply) Smooth Durable53 Any colored Easy to clean 22. Which of the following organizations create and approve standards for foodservice equipment? (select all that apply) NSF International HAACP International Laboratories Underwriters Laboratories (UL) Restaurant and Lodging Association 23. The “Doors” materials should be (select all that apply) Smooth Durable Absorbent Light-colored Pitted 24. Physical link between safe water and dirty water Vacuum breakers air gaps backflow Cross-connection 25. Which of the following areas required Hand Washing Stations? Waitroom Food preparation areas54 Service areas Restrooms55 Chapter 10 – Cleaning and Sanitizing 1. What is the final rinse temperature need to be in order to effectively sanitize in a hightemp dishwasher? 140°F 160°F 180°F 190°F 2. Hand antiseptics must Be water-based Be powder-based Contain ingredients to soften hands Be approved by the FDA 3. What is Sanitizing? Reducing dirt from a surface Reducing pathogens to safe levels Reducing pH of a surface All of them 4. What are the steps for cleaning and sanitizing in a three-compartment sink in the correct order? Rinse, scrape, or soak items before washing them. 5. If food-contact surfaces are in constant use, how often must they be cleaned and sanitized? Every 1 hour56 Every 2 hours Every 4 hours Every 6 hours 6. Which of the following factors that affect a sanitizer’s effectiveness? Concentration Temperature Cross-Connection Contact time Water hardness pH 7. When a food-contact surface must be cleaned and sanitized? After it is used Anytime you begin working with another type of food After a task has been interrupted At 4-hour intervals if items are in constant use 8. Material Safety Data Sheets (MSDS) should be Kept so employees can access them Memorized in case of an emergency Sent to local regulatory authority both B and C 9. Flatware and utensils that have been cleaned and sanitized should be store With the handles facing up Above cleaning supplies57 Within six inches Above six inches 10. In what order must the steps for cleaning and sanitizing stationary equipment be completed? Unplug the equipment Take removable parts off and wash, rinse, and sanitize by hand or in a dishwasher if allowed Scrape or remove food from the equipment surface Wash the equipment surfaces Rinse the equipment surfaces with clean water Sanitize the equipment surfaces Allow the surfaces to air-dry 11. Cleaning reduces the number of pathogens on a surface to safe levels True False 12. Which of the following documents contains “how to work safely with the chemical product”? Material Safety Data Sheets (MSDS) Master Cleaning Schedule (MCS) Integrated Pest Managment Sheet (IPMS) Pest Control Operator (PCO) 13. At what temperature sanitizers work best for manual dishwashing? 55⁰F58 65⁰F 75⁰F 85⁰F 14. Which of the following is used to measure concentration? sanitizer test kits concentration test kits contamination test kits pH test kits 15. What information does a chlorine test kit provide about a sanitizing solution? Temperature Concentration Time used All of them 16. Soaking items for ____ seconds in water at least ____ temperature is an acceptable way to sanitize items. 10 seconds and 121˚F 15 seconds and 149˚F 25 seconds and 160˚F 30 seconds and 171˚F 17. Surfaces must be sanitized before they are cleaned. True False59 18. Sanitizer strength is measured using ______ Iodine Compounds (ICD) Quaternary Ammonium Compounds (QAC) Parts Per Million (PPM) Integrated Pest Managment (Ipm) 19. An object must be immersed in quat for at least how many seconds to be considered sanitized? 15 20 30 45 20. Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel. True False