ServSafe Entire 6th Edition Exam (1)

ServSafe Multiple Choice Questions 1. Insert a thermometer probe into the thickest part of the fish. 1. What is the best method of checking the temperature of a delivery of fresh fish? 2. What are the most common symptoms of a food-borne illness? 3. What probe should be used to check the temperature of a large stockpot of chili? 4. What is the correct temperature for receiving cold TCS food? 2. What must food handlers do to food immediately after thawing it in the microwave oven? 1. Air gap 2. 7 days 3. Norovirus. 4. Cook it. 3. Four Hours 1. An operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem? 2. What is the most important factor in choosing a food supplier? 3. 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? 4. At what minimum temperature should hot TCS food be held? 4. Remove the item from inventory, and place it in a secure location. 1. When should staff receive food safety training? 2. What should be done when throwing away chemicals? 3. What should be done with an item that has been recalled? 4. When should hand antiseptics be used? 5. 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? 1. allergic reaction 2. food allergies 3. Cross-contamination 4. Corrective action 6. Why are preschool-age children at a higher risk for foodborne illnesses? 1. Wash hands before returning to work. 2. Purchasing food from unsafe sources. 3. Before putting on the gloves 4. They have not built up strong immune systems. 7. At what minimum temperature should hot TCS food be held? 1. 135°F (57°C) 2. Four Hours 3. 7 days 4. Verification 8. Test the solution with a sanitizer kit. 1. What must food handler do to make sure sanitizing solution for use on food-contact surfaces has been made correctly? 2. What organization creates national standards for foodservice equipment? 3. What is the most important factor in choosing a food supplier? 4. What must food handlers do to food immediately after thawing it in the microwave oven? 9. What should be done with food-contact surfaces after pesticides have been applied? 1. With handles facing up 2. 8 are needed, one for each 3. Washed, rinsed, and sanitized 4. Poor cleaning and sanitizing 10. When storing food using the FIFO method, where should the food with the earliest use-by dates be stored? 1. Control time and