ServSafe Food Handler Practice Test 3 Questions & Answers | Questions with 100% Correct Answers | Verified | Latest Update

1 ServSafe Food Handler Practice Test 3 Questions & Answers A food handler who has just bused tables must do what before handling food?  Change apron  Wash hands  Put disposable gloves back on  Wipe hands on a cloth towel What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever?  Exclude the food handler from the operation.  Report the illness to the local regulatory authority  Speak with the food handler’s medical practitioner  Restrict the food handler from working with food. Three components of active managerial control include  identifying risks, creating specifications, and training.  identifying risks, corrective action, and training.  identifying risks, creating purchase orders, and training.  identifying risks, record keeping, and training Outdoor garbage containers must be  washed frequently.  kept covered with tight-fitting lids.  kept away from customer parking areas.2  lined with plastic or wet-strength paper. A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and  soap.  a timer.  a clock.  gloves. What is the best way to eliminate pests that have entered the operation?  Raise the heat in the operation after-hours.  Lower the heat in the operation after-hours.  Work with a licensed pest control operator (PCO)  Apply over-the-counter pesticides around the operation. What is the definition of sanitizing?  Washing a surface to a clean level  Using a cloth on a surface until it is clean  Removing the amount of dirt on a surface to safe levels  Reducing the pathogens on a surface to safe levels How often must you check the temperature of hot food that is being held with temperature control?  At least every 2 hours  At least every 4 hours  At least every 6 hours  At least every 8 hours3 What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41°F (5°C) before it must be sold, served, or thrown out?  2 days  5 days  7 days  9 days How long must shellstock tags be kept on file?  30 days after the day the shellfish were received  90 days after the day the shellfish were received  30 days after the last shellfish was sold or served from the container  90 days after the last shellfish was sold or served from the container When receiving a delivery of food for an operation, it is important to  inspect only the TCS food  inspect all food immediately before storing it.  stack the delivery neatly and inspect it within 12 hours.  store it immediately and inspect it later Ready-to-eat TCS food must be date marked if it will be stored for longer than  12 hours  24 hours.  36 hours.  48 hours. Cut melons should be stored at what internal temperature?  41°F (5°C) or lower4  45°F (7°C) or lower  51°F (11°C) or lower  55°F (13°C) or lower What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness caused by Shigella spp.?  Keep the food handler away from duties that involve food.  Exclude the food handler from the operation.  Make sure the food handler is supplied with disposable gloves.  Make sure the food handler washes hands often What is one factor that affects the growth of bacteria in food?  Leanness  Density  Ripeness  Acidity Which item is stored correctly in the cooler?  Macaroni salad stored above raw salmon  Raw ground pork stored below raw poultry  Raw poultry stored above raw pork roast  Sliced pineapple stored below raw steaks What step must managers take after creating a master cleaning schedule and training staff to use it?  Monitor the cleaning program5  Determine what should be cleaned  Determine who should do each task  Time staff on how long they take to clean Why are preschool-age children at a higher risk for getting a foodborne illness?  They do not have strong appetites  They do not receive enough nutrition.  They are more likely to suffer allergic reactions  They have not yet built up their immune systems Which does not require sanitizing?  Plates  Knives  Walls  Tongs To work with food, a food handler with an infected hand wound must  cover the wound with an impermeable cover and wear a single-use glove  cover the wound with an impermeable cover and limit contact with food.  wash hands and bandage the wound with an impermeable cover.  apply ointment and bandage the wound with an impermeable cover To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength,  rinse it from the surface and then apply it a second time  test the surface first to confirm that there are no pathogens.  heat it to the temperature recommended by the manufacturer6  use a test kit to check the sanitizer’s concentration when mixing it. Where should staff members eat, drink, smoke, or chew gum?  Where customers cannot see them  Outside the kitchen door  Dishwashing areas  Designated areas Which action could contaminate food at a self-service area?  Keeping hot TCS food at 135°F (57°C)  Allowing customers to reuse plates  Labeling all containers and handles  Taking food temperatures every hour How high should floor-mounted equipment be from the floor?  At least 1 inch (3 centimeters)  At least 2 inches (5 centimeters)  At least 4 inches (10 centimeters)  At least 6 inches (15 centimeters) Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of  cross-contamination.  time-temperature abuse.  physical contamination.  toxic-metal poisoning. How should food handlers keep their fingernails?7  Short and unpolished  Long and unpolished  Long and painted with nail polish  Short and painted with nail polish A broken water main has caused the water in an operation to appear brown. What should the manager do?  Contact the local regulatory authority before use.  Use the water for everything except dishwashing  Boil the water for 1 minute before use.  Use the water for everything except handwashing. When preparing to wash dishes in a three-compartment sink, what is the first task?  Remove leftover food from the dishes.  Fill the first sink with detergent and water.  Clean and sanitize the sinks and drain boards.  Make sure there is a working clock with a second hand. Which food item may be handled with bare hands?  Cooked pasta for salad  Chopped potatoes for soup  Canned tuna for sandwiches  Pickled watermelon for garnish Peanuts and soy products are two possible food items that can be dangerous for people with  FAT TOM.  food allergies.8  chemical sensitivity.  poor personal hygiene. Which agency enforces food safety in a restaurant or foodservice operation?  Centers for Disease Control and Prevention  Food and Drug Administration  State or local regulatory authority  U.S. Department of Agriculture As part of handwashing, food handlers must scrub their hands and arms for at least  3 seconds.  5 seconds  10 seconds  20 seconds. Wheezing and hives are symptoms of  food allergies.  Norovirus  botulism.  hepatitis A. What is a cross-connection?  Threaded faucet  Device that prevents a vacuum  Brass valve that mixes hot and cold water  Physical link between sources of safe and dirty water Pathogens are likely to grow well in a meat stew that is9  below freezing temperature  at refrigeration temperatures  between 41°F and 135°F (5°C and 57°C).  cooked to the correct internal temperature. When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the  common name of the chemical.  expiration date of the chemical.  date the chemical was transferred.  name of the person who transferred the chemical. A catering employee removed a tray of lasagna from hot-holding for service in a hotel conference room at 11:00 am. By what time must the lasagna be thrown out?  12:00 p.m  2:00 p.m  3:00 p.m  4:00 p.m. Which is a TCS food?  Bananas  Coffee  Crackers  Sprouts10 A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?  Refer to the vendor notification for next steps  Contact the supplier and arrange for the product to be picked up  Label the item to prevent it from accidently being placed back in inventory  Inform the local media, customers, and employees of the reason for the recall 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  when to register with the EPA.  how to fill out an incident report.  where to find Safety Data Sheets in the operation.  whom to contact about suspicious activity.