SERVSAFE 7TH EDITION STUDY QUESTIONS WITH VERIFIED ANSWERS

SERVSAFE 7TH EDITION STUDY QUESTIONS WITH VERIFIED ANSWERS "The five common risk factors that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and - reheating leftover food - serving ready-to-eat food - using single-use, disposable gloves - purchasing food from unsafe sources - CORRECT ANSWER Purchasing food from unsafe sources" "Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness? - Cross-contamination - Poor personal hygiene - Time-temperature abuse - Poor cleaning and sanitizing - CORRECT ANSWER Time-temperature abuse" "What are the most common symptoms of a foodborne illness? - Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness - Diarrhea, vomiting, fever, nausea, abdominal cramps, and headaches - Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice - Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness - CORRECT ANSWER Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice" "How does most contamination of food happen? - Through contaminated water - when contaminants are airborne - when people cause the contamination - through the use of contaminated animal products - CORRECT ANSWER When people cause the contamination" "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 - CORRECT ANSWER Whom to contact about suspicious activity" "A food handler will be wearing single-use gloves to assemble boxed lunches. When must the food handler's hands be washed? - after 4 hours - after the first hour - after putting on the gloves - before putting on the gloves - CORRECT ANSWER Before putting on the gloves" "When is it acceptable to eat in an operation? - when prepping food - when washing dishes - when sitting in a break area - when handling utensils - CORRECT ANSWER When sitting in a break area" "What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea? - tell the cook to stay away from work and see a doctor - tell the cook to come in for a couple of hours and then go home - tell the cook to rest for a couple of hours and then come to work - tell the cook to go to the doctor and then immediately come to work - CORRECT ANSWER Tell the cook to stay away from work and see a doctor" "At what temperatures do most foodborne pathogens grow most quickly? - between 0F and 41F (-17C and 5C) - between 45F and 65F (7C and 18C) - between 70F and 125F (21C and 52C) - between 130F and 165F (54C and 74C) - CORRECT ANSWER Between 70F and 125F (21C and 52C)" "How long can food stay in the temperature danger zone before it must be thrown out? - 1 hour - 2 hours - 3 hours - 4 hours - CORRECT ANSWER 4 hours" "What is the most important factor in choosing a food supplier? - it is recommended by others in the industry - it has a HACCP program or other food safety system - it has documented manufacturing and packing practices - it has been inspected and complies with local, state, and federal laws - CORRECT ANSWER It has been inspected and complies with local, state, and federal laws" "What is the best method of checking the temperature of vacuum-packed meat? - lay the thermometer stem or probe on the surface of the top package - place the thermometer stem or probe between two packages of product - open a package and insert the thermometer stem or probe into the package - insert the thermometer stem or probe through the package into the product - CORRECT ANSWER Place the thermometer stem or probe between two packages of product" "Whole potatoes were coated with olive oil and salt, baked in-house, and stored in a cooler for several days. What must be included on the label for the baked potatoes? - list of all ingredients - list of common allergens - date that the food was received - date that the food should be discarded - CORRECT ANSWER Date that the food should be discarded" "What should happen to food right after it is thawed in a microwave oven? - freeze it solid - cool it to 41F (5C) - cook it in conventional cooking equipment - hold it in equipment that maintains the correct temperature - CORRECT ANSWER Cook it in conventional cooking equipment" "When cooling TCS food, the temperature must go from 135F to 70F (57C to 21C) in - 2 hours - 4 hours - 6 hours - 8 hours - CORRECT ANSWER 2 hours" "A food handler left a hotel pan of pasta salad on the prep table while preparing several lunch orders. What is the problem with this situation? - cross-contamination - poor personal hygiene - time-temperature abuse - poor cleaning and sanitizing - CORRECT ANSWER TIme-temperature abuse" "What is the maximum water temperature allowed when thawing food under running water? - 41F (5C) - 60F (16C) - 70F (21C) - 135F (57C) - CORRECT ANSWER 70F (21C)" "What is the required minimum internal cooking temperature for ground turkey? - 135F (57C) for 15 seconds - 145F (63C) for 15 seconds - 155F (68C) for 15 seconds - 165F (74C) for 15 seconds - CORRECT ANSWER 165F (74C) for 15 seconds" "A safe way to cool a stockpot of meat sauce is to put it into a - cooler - freezer - sink of ice water - cold-holding unit - CORRECT ANSWER Sink of ice water" "What item must customers take each time they return to a self-service area for more food? - clean plate - extra napkins - hand sanitizer - new serving spoon - CORRECT ANSWER Clean plate" "At what minimum temperature should hot TCS food be held? - 115F (46C) - 125F (52C) - 135F (57C) - 145F (63C) - CORRECT ANSWER 135F (57C)" "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? - 2 - 4 - 6 - 8 - CORRECT ANSWER 4" "How often must you check the temperature of 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 hours - CORRECT ANSWER At least every 4 hours" "A pan of lasagna at 165F was packed in a heated cabinet for off-site delivery. What is the minimum information that should be on the pan label? - use-by date and time and reheating and service instructions - use-by date and reheating and service instructions - use-by time and reheating and service instructions - use by date and time and reheating instructions - CORRECT ANSWER Use-by date and time and reheating and service instructions" "Which may be handled with bare hands? - Cooked pasta for salad - chopped potatoes for soup - canned tuna for sandwiches - pickled watermelon for garnish - CORRECT ANSWER Chopped potatoes for soup" "When a utensil is stored in water between uses, what are the requirements? - running water at any temperature, or a container of water at 70F (21C) or lower - running water at any temperature, or a container of water at 135F (57C) or higher - running water at 70F (21C) or lower, or a container of water at 70F (21C) or lower - running water at 135F (57C) or higher, or a container of water at 135F (57C) or higher - CORRECT ANSWER Running water at any temperature, or a container of water at 135F (57C) or higher" "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 - CORRECT ANSWER Identifying risks, corrective action, and training" "A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control? - identifying risks - monitoring - corrective action - re-evaluation - CORRECT ANSWER Corrective action" "When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least - 2 inches (5 centimeters) - 4 inches (10 centimeters) - 6 inches (15 centimeters) - 8 inches (20 centimeters) - CORRECT ANSWER 4 inches (10 centimeters)" "A broken water main has caused the water in an operation to appear brown. What should the manager do? - Biol the water for 1 minute before use - contact the local regulatory authority before use - use the water for everything except dishwashing - use the water for everything except handwashing - CORRECT ANSWER Contact the local regulatory authority before use" "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 - CORRECT ANSWER Work with a licensed pest control operator (PCO)" "What is required for measuring the sanitizing rinse temperature in a high temperature dishwashing maching? - infrared thermometer - time-temperature indicator - maximum registering thermometer - thermocouple with immersion probe - CORRECT ANSWER Maximum registering thermometer" "What is the acceptable contact time when sanitizing food-contact surfaces? - soak the item in very hot water for 7 seconds - soak the item in an iodine solution for 7 seconds - soak the item in a chlorine solution for 7 seconds - soak the item in an ammonia solution for 7 seconds - CORRECT ANSWER Soak the item in a chlorine solution for 7 seconds" "If food-contact surfaces are in constant use, how often must they be cleaned and sanitized? - Every 4 hours - every 5 hours - every 6 hours - every 7 hours - CORRECT ANSWER Every 4 hours" "What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly? - test the solution with a sanitizer kit - use very hot water when making the solution - try out the solution on a food-contact surface - mix the solution with equal parts of water - CORRECT ANSWER Test the solution with a sanitizer kit" "George is getting ready to wash dishes in a three-compartment sink. What should be his 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 - CORRECT ANSWER Clean and sanitize the sinks and drain boards" "Which feature is most important for a chemical storage area? - good lighting - single-use towels - nonskid flood mats - emergency shower system - CORRECT ANSWER Good lighting" "How should flatware and utensils that have been cleaned and sanitized be stored? - with handles facing up - below cleaning supplies - four inches (10 centimeters) from the floor - in drawers that have been washed and rinsed - CORRECT ANSWER With handles facing up" "What is the correct way to clean and sanitize a prep table? - remove food from the surface, sanitize, rinse, wash, air-dry - remove food from the surface, wash, rinse, sanitize, air-dry - remove food from the surface, wash, sanitize, air-dry, rinse - remove food from the surface, air-dry, wash, rinse, sanitize - CORRECT ANSWER Remove food from surface, wash, rinse, sanitize, air-dry" "Pete the buser poured some cleaner from its original container into a smaller, working container. What else does he need to do? - label the working container with its content - read the safety data sheet (SDS) for the cleaner - use a new wiping cloth when first using the working container - note on the original container that some cleaner was put into a working container - CORRECT ANSWER Label the working container with its contents" "What information should a master cleaning schedule contain? - what should be cleaned, and when - what should be cleaned, when, and by whom - what should be cleaned, when, by whom, and how - what should be cleaned, when, by whom, how, and why - CORRECT ANSWER What should be cleaned, when, by whom, and how" Which agency enforces food safety in a restaurant or food operation? - CORRECT ANSWER State or Regulatory Authority" "Three components of active managerial control? - CORRECT ANSWER identify risks corrective action training" "A broken water main has caused the water in an operation to appear brown. What should the manager do? - CORRECT ANSWER Contact the local regulatory authority before use" "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 - CORRECT ANSWER whom to contact about suspicious activity" "A food handler who has just bused tables must do what before handling food? - CORRECT ANSWER wash hands" "As part of handwashing, foodhandlers must scrub their hands and arms for how many seconds - CORRECT ANSWER 10 seconds" "To work with food, a food handler with a wound must - CORRECT ANSWER cover the wound with an impermeable cover and wear a single-use glove" "How should food handlers keep their fingernails? - CORRECT ANSWER short and unpolished" "What should a manager of a quick-service operation do if a food handler reports having a sore throat and fever - CORRECT ANSWER restrict the food handler from working with food" "What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness cause by Shigella spp.? - CORRECT ANSWER Exclude the foodhandler from the operation" "Where should staff members eat, drink, smoke, or chew gum? - CORRECT ANSWER designated areas" "How long must shellstock tags be kept on file - CORRECT ANSWER 90 days after the container has been emptied or the last shellfish was served from the container" "When receiving a delivery of food for an operation, it is important to - CORRECT ANSWER inspect all food immediately before storing it" "Ready to eat TCS food must be date marked if it will be stored long than - CORRECT ANSWER 24 hours" "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? - CORRECT ANSWER label the item to prevent it from being accidentally placed back in inventory" "What is the maximum amount of time that a ready-to-eat TCS food can be stored in a cooler at 41F(5C) before it must be sold, served, or thrown out? - CORRECT ANSWER 7 days" "Pathogens are likely to grow well in a meat stew that is - CORRECT ANSWER between 41 and 135F" "What is a TCS food? Bananas, coffee, crackers, sprouts - CORRECT ANSWER Sprouts" "Cut melons should be stored at what internal temperature? - CORRECT ANSWER 41F or lower" "Why are preschool-age children at a higher risk for foodborne illnesses? - CORRECT ANSWER They have not yet built up their immune systems" "What is one factor that affects growth of bacteria in food? leanness, density, ripeness, acidity - CORRECT ANSWER Acidity" "Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of - CORRECT ANSWER Cross- Contamination" "Peanuts and Soy products are two possible food items that can be dangerous for people with - CORRECT ANSWER food allergies" "Wheezing and hives are symptoms of - CORRECT ANSWER food allergies" "A catering employee removed a 135F tray of lasagna from hot-holding for service in a hotel conference room at 11am. By what time must the lasagna be thrown out? - CORRECT ANSWER 3pm" "Which of these operations is never allowed to hold TCS food without temperature control? Catered event, nursing home, quick service operation, convenience store - CORRECT ANSWER Nursing home" "Which action could contaminate food at self-service areas? - CORRECT ANSWER Allowing customers to reuse plates" "which food item may be handled with bare hands? cooked pasta, chopped potatoes for soup, cooked tuna for sandwiches, picked watermelon for garnish - CORRECT ANSWER chopped potatoes for soup" "When preparing to wash dishes in a three compartment sink, what is the first task? - CORRECT ANSWER Clean and sanitize the sinks and drain boards" "When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the - CORRECT ANSWER common name of the chemical" "Which does not require sanitizing? Plates, Knives, Walls, Tongs - CORRECT ANSWER Walls" "What is the definition of sanitizing - CORRECT ANSWER Reducing pathogens on a surface to safe levels." "To make sure that the chemical sanitizer being used on a food-prep surface is at correct strength what must be done - CORRECT ANSWER use a test kit to check the sanitizer's concentration when mixing" "Outdoor garbage containers must be kept - CORRECT ANSWER covered with tight fitting lids" "What is a cross-connection - CORRECT ANSWER Physical link between sources of safe and dirty water" "What step must managers take after creating a master cleaning schedule and training staff to use it ? - CORRECT ANSWER monitor the cleaning program" "A handwashing station should have a garbage can, hot/cold water, signage, a way to dry hands, and - CORRECT ANSWER soap" "what is the best way to eliminate pests that have entered the operation - CORRECT ANSWER work with a licensed pest control operator (PCO)" "How high should floor-mounted equipment be from the floor? - CORRECT ANSWER 6 inches" "T/F different areas of a facility have different lighting intensity requirements - CORRECT ANSWER True" "T/F when mounted on legs, stationary equipment must be at least 2 inches from the floor - CORRECT ANSWER False, 6" "T/F an electrical power outage is considered by local regulatory authorities to be an imminent health hazard - CORRECT ANSWER True" "The EPA creates standards for foodservice equipment that comes in contacts with food - CORRECT ANSWER False, NSF" "List items needed at a handwashing station - CORRECT ANSWER hot/cold water 100F+ soap single use towels signage trash can" "what is an air gap? - CORRECT ANSWER an air space that separates a water supply outlet from a potentially contaminated source" "what is backflow? - CORRECT ANSWER the reverse flow of contaminants through a cross-connection into a drinkable water supply" "what is a cross connection - CORRECT ANSWER Physical link between safe water and dirty water" "what is a vacuum breaker - CORRECT ANSWER a mechanical device that prevents backsiphonage" "T/F surfaces must be sanitized before they are cleaned - CORRECT ANSWER False, cleaned then sanitized" "T/F: Cleaning reduces the number of pathogens on a surface to safe levels. - CORRECT ANSWER False, sanitizing" "T/F utensils cleaned and sanitized in a 3 compartment sink should be dried with a clean towel - CORRECT ANSWER False, air dry" "List 4 instances when a food-contact surface must be cleaned and sanitized - CORRECT ANSWER Switching tasks After it is used Handling Raw TCS food/vegs 4 hours of continued use" "List order for cleaning and sanitizing stationary equipment (7) - CORRECT ANSWER 1 unplug equipment 2 take removable parts off and wash, rinse, sanitize by hand or in dish washer 3 scrape or remove food from equipment 4 wash equipment surfaces 5 rinse equipment surfaces with clean water 6 sanitize equipment surfaces 7 air dry" "List 5 factors that affect a sanitizer's effectiveness - CORRECT ANSWER temperature Concentration contact time water hardness water ph" "5 steps for cleaning/sanitizing in a 3 compartment sink - CORRECT ANSWER rinse, scrape, soap items before washing wash items in first sink rinse items in second sink sanitize items in third sink air dry items on a clean, sanitized surface" "T/F active managerial control focuses on managing the risk factors for foodborne illness - CORRECT ANSWER True" "T/F the purpose of a food safety management system is to prevent foodborne illness - CORRECT ANSWER True" "T/F identifying risks is the first step in implementing active managerial control - CORRECT ANSWER True" " - CORRECT ANSWER " "5 FDA public health interventions - CORRECT ANSWER -demonstration of knowledge -staff health controls -controlling hands as a vehicle of contamination -time and temperature parameters for controlling pathogens -consumer advisories" "What does HACCP stand for? - CORRECT ANSWER Hazard Analysis Critical Control Point" "T/F you should wash you hands after taking a break to smoke - CORRECT ANSWER true" "T/F you should not have painted fingernails when prepping food - CORRECT ANSWER true" "T/F: Wearing a dirty uniform or apron can contaminate food. - CORRECT ANSWER True" "T/F. Use hand antiseptic before washing hands - CORRECT ANSWER False, after" "5 steps of handwashing order - CORRECT ANSWER 1 wet hands and arms with warm running water 2 apply enough soap to build up a good lather 3 vigorously scrub hands and arms for 10+ seconds 4 rinse your hands and arms thoroughly under warm running water 5 dry hands and arms with single use towel or hand dryer" "Exclude or restrict: food handler at a hospital has a sore throat and fever - CORRECT ANSWER Exlude" "Exclude or Restrict: food handler at nursing home has jaundice from an infectious condition - CORRECT ANSWER Exclude" "Exclude or restrict: food handler at a restaurant was vomiting this morning from an infectious disease - CORRECT ANSWER Exlcude" "Exclude or Restrict: food handler at a restaurant has been diagnosed with an illness caused by Salmonella Typhi - CORRECT ANSWER Exclude" "T/F all pathogens need oxygen to grow - CORRECT ANSWER False" "T/F the most important way to prevent foodborne illness caused by viruses is to control time and temperature - CORRECT ANSWER False, Bacteria" "T of F: Salmonella Typhi is commonly linked with ground beef - CORRECT ANSWER False" "T/F: Parasites are commonly associated with seafood. - CORRECT ANSWER True" "List the 6 conditions pathogen need to grow - CORRECT ANSWER Food Acidity Time Temperature Oxygen Moisture" "Which types of food are commonly linked with Hepatitis A (3) - CORRECT ANSWER Ready-to-eat foods Shellfish Contaminated water" "Which types of food are commonly linked with Norovirus - CORRECT ANSWER Ready-to-eat foods Shellfish Contaminated Water" "Which types of food are commonly linked with Salmonella Typhi? - CORRECT ANSWER Beverages Ready-to-eat foods" "Which types of food are commonly linked with Shigella spp. - CORRECT ANSWER Produce Contaminated water Milk/ Dairy Products" "Shiga toxin-producing Escherichia coli - CORRECT ANSWER Meat Produce" "Nontyphoidal Salmonella - CORRECT ANSWER Eggs and poultry Meat Produce Milk/ dairy products" "3 types of contaminants - CORRECT ANSWER biological, chemical, physical" "135 internal cooking temp - CORRECT ANSWER ready-to eat foods, fruit, veggies, that will be hot held" "145 internal cooking temp - CORRECT ANSWER pork, beef, lamb, steaks/chops eggs served immediately" "155 internal cooking temp - CORRECT ANSWER ground meat, seafood, ostrich injected, marinated/tenderized meats eggs that will be hot held" "165 internal cooking temp - CORRECT ANSWER chicken, duck, turkey, previously cooked foods" "Temp to receive cold TCS food - CORRECT ANSWER 41 or lower unless specified" "Temp to receive live shellfish - CORRECT ANSWER 45 external temp, 50 internal temp. cool to 41 in 4 hours" "Temp to receive shucked shellfish - CORRECT ANSWER 45 or lower. cool to 41 in four hours" "Temp to receive milk - CORRECT ANSWER 45 or lower. cool to 41 in four hours" "Temp to receive eggs - CORRECT ANSWER Air temp on 45 or lower" "Hot TCS foods - CORRECT ANSWER 135 or higher" "TCS food that is prepared on sight must be used within how many days - CORRECT ANSWER 7 days" "time-temperature abuse in Fahrenheit (TEMP DANGER ZONE) - CORRECT ANSWER 41 to 135" "Temperature in which pathogens grow the most in Fahrenheit - CORRECT ANSWER 70 to 125" "Bimetallic stemmed thermometer - what type of food - CORRECT ANSWER thick cuts" "thermocouples/ transmitters - what type of food - CORRECT ANSWER both thick and thin foods" "Immersion Probe - used to check what? - CORRECT ANSWER check temp of liquids" "Penetration Probes check what? - CORRECT ANSWER internal temp of thin foods - hamburger/ fish fillets" "How accurate must a thermometer be? - CORRECT ANSWER + or - 2 degrees Fahrenheit" "How long must you insert a thermometer - CORRECT ANSWER 15 seconds" "5 things to prevent food from becoming unsafe - CORRECT ANSWER - purchasing food from reputable suppliers - controlling time and temp - preventing cross contamination - practicing good personal hygiene - cleaning and sanitizing" “What is a foodborne-illness outbreak? - When two or more food handlers contaminate multiple food items - When an operation serves contaminated food to two or more people - When two or more people report the same illness from eating the same food - When the CDC receives information on two or more people with the same illness - CORRECT ANSWER When two or more people report the same illness from eating the same food" "Which is a ready-to-eat food? - Uncooked rice - Raw deboned chicken - Sea salt - Unwashed green beans - CORRECT ANSWER Sea salt" "Why are preschool-age children at a higher risk for foodborne illnesses? - They have not built up strong immune systems - They are more likely to spend time in a hospital - They are more likely to suffer allergic reactions - Their appetites have increased since birth - CORRECT ANSWER They have not built up strong immune systems" "Which is a TCS food? - Bread - Floud - Sprouts - Strawberries - CORRECT ANSWER Sprouts" "What is TCS food? - food requiring thermometer checks for security - food requiring trustworthy conditions for service - food requiring training commitments for standards - food requiring time and temperature control for safety - CORRECT ANSWER Food requiring time and temperature control for safety" "A food handler left a pan of roasted turkey breasts to cool at room temperature overnight. In addition to throwing away the turkey, what is an appropriate corrective action? - Complete an incident report - order additional turkey breasts - deduct the cost from the food handler's pay - make sure the food handler understands safe cooling practices - CORRECT ANSWER Make sure the food handler understands safe cooling practices" "What is an important measure for preventing foodborne illness? - using new equipment - measuring pathogens - preventing cross-contamination - serving locally grown, organic food - CORRECT ANSWER Preventing cross-contamination" "What is one possible function of a government agency that is responsible for food safety? - ensuring a product's appeal - approving a construction project - monitoring an operation's revenue - protecting a product's brand name - CORRECT ANSWER Approving a construction project" "What is the most important way to prevent a foodborne illness from bacteria? - Control time and temperature - prevent cross-contamination - practice good personal hygiene - practice good cleaning and sanitizing - CORRECT ANSWER Control time and temperature" "What is the most important way to prevent a foodborne illness from viruses? - control time and temperature - prevent cross-contamination - practice good personal hygiene - practice good cleaning and sanitizing - CORRECT ANSWER Practice good personal hygiene" "Parasites are commonly linked with what type of food? - rice - poultry - seafood - canned food - CORRECT ANSWER Seafood" "A guest has a reversal of hot and cold sensations after eating seafood. What most likely caused the illness? - parasites - allergic reaction - biological toxins - chemical contamination - CORRECT ANSWER Biological toxins" "A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chemical contamination, what should be done differently? - store the sanitizer bottle away from the prep area - store the sanitizer bottle on the floor between uses - store the sanitizer bottle on the work surface of the prep table - store the sanitizer bottle with food supplies below the prep table - CORRECT ANSWER Store the sanitizer bottle away from the prep area" "What should food handlers do to prevent food allergens from being transferred to food? - use clean and sanitized utensils when prepping the order - cook food to the appropriate minimum internal temperature - store cold food at 41F (5C) or lower - label chemical containers correctly - CORRECT ANSWER Use clean and sanitized utensils when prepping the order" "What step should be taken if a manager suspects a foodborne-illness outbreak? - reheat the suspected product to safe temperatures - provide as little information as possible to the regulatory authority - deny that the operation has anything to do with the foodborne-illness outbreak - set aside the suspected product and label it with "do not use" and "do not discard" - CORRECT ANSWER Set aside the suspected product and label it with "do not use" and "do not discard"" "After which activity must food handlers wash their hands? - clearing tables - putting on gloves - serving customers - applying hand antiseptic - CORRECT ANSWER Clearing tables" "When washing hands, what is the minimum time you should scrub with soap? - 5 seconds - 10 seconds - 20 seconds - 40 seconds - CORRECT ANSWER 10 seconds" "What should food handlers do after prepping food and before using the restroom? - wash their hands - take off their hats - change their gloves - take off their aprons - CORRECT ANSWER Take off their aprons" "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? - the cook did not wear reusable gloves while handling the raw ground beef and hamburger buns - the cook did not clean and sanitized the gloves before handling the hamburger buns - the cook did not wash hands before putting on the same gloves to slice the hamburger buns - the cook did not wash hands and put on new gloves before slicing the hamburger buns - CORRECT ANSWER The cook did not wash hands and put on new gloves before slicing the hamburger buns" "Who is most at risk of contaminating food? - a food handler whose spouse works primarily with high-risk populations - a food handler whose young daughter has diarrhea - a food handler who gets a lot of aches and pains - a food handler who eats a lot of rare meat - CORRECT ANSWER A food handler whose young daughter has diarrhea" "A food handler has diarrhea and has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do? - wear gloves while handling food - work in a non-food handling position - stay home until approved to return to work - wash hands frequently while handling food - CORRECT ANSWER Stay home until approved to return to work" "A food handler prepares meals for a child day-care center. What symptoms require this food handler to stay home from work? - thirst with itching - soreness with fatigue - sore throat with fever - headache with soreness - CORRECT ANSWER Sore throat with fever" "A food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables. What must be done to the cutting board? - it must be dried with a paper towel - it must be turned over to the other side - it must be washed, rinsed, and sanitized - it must be rinsed in hot water and air-dried - CORRECT ANSWER It must be washed, rinsed, and sanitized" "How far must be bimetallic stemmed thermometer be inserted into food to give an accurate reading? - just past the top of the thermometer stem - halfway between the tip of the thermometer stem and the dimple - to the dimple of the thermometer stem - past the dimple of the thermometer stem - CORRECT ANSWER To the dimple of the thermometer stem" "Which probe should be used to check the temperature of a chicken breast? - air probe - immersion probe - penetration probe - surface probe - CORRECT ANSWER Penetration probe" "Which practice can help prevent time-temperature abuse? - keeping records of employee schedules - cleaning and sanitizing equipment and work surfaces - making sure food handlers spend at least 30 seconds washing their hands - limiting the amount of food that can be removed from a cooler for prepping - CORRECT ANSWER Limiting the amount of food that can be removed from a cooler for prepping" "Which thermometer is used to measure surface temperatures? - Thermistor - thermocouple - infrared thermometer - bimetallic stemmed thermometer - CORRECT ANSWER Infrared thermometer" "A thermometer used to measure the temperature of food must be accurate to what temperature? - +/- 2F or +/- 1C - +/- 4F or +/- 3C - +/- 6F or +/- 5C - +/- 8F or +/- 7C - CORRECT ANSWER +/- 2F or +/- 1C" "Which practice can help prevent cross-contamination? - using color-coded cutting boards - rinsing cutting boards between use - purchasing food requiring preparation - prepping raw and ready-to-eat food at the same time - CORRECT ANSWER Using color-coded cutting boards" "What device can be used to monitor both time and temperature abuse during the shipment or storage of food? - infrared thermometer - time-temperature indicator - thermistor with an air probe - bimetallic stemmed thermometer - CORRECT ANSWER Time-temperature indicator" "What is the correct temperature for receiving cold TCS food? - 32F (0C) or lower - 41F (5C) or lower - 45F (7C) or lower - 50F (10C) or lower - CORRECT ANSWER 41F (5C) or lower" "Milk can be received at 45°F (7°C) under what condition? - it is thrown out after 2 days - it is cooled to 41F (5C) or lower in 4 hours - it is immediately cooled to 41F (5C) or lower - it is served or used in the operation within 2 hours - CORRECT ANSWER It is cooled to 41F (5C) or lower in 4 hours" "What causes large ice crystals to form on frozen food and its packaging? - cross-contact - cross-contamination - time-temperature abuse - incorrect cleaning and sanitizing - CORRECT ANSWER Time-temperature abuse" "When must you discard tune salad that was prepped on July 19? - July 21 - July 23 - July 25 - July 27 - CORRECT ANSWER July 25 (26)" "What is the problem with storing raw ground turkey above raw ground pork? - cross-contamination - poor personal hygiene - time-temperature abuse - cross-contact with allergens - CORRECT ANSWER Cross-contact with allergens" "Due to an operation's space limits, ready-to-eat and uncooked food must be stored in the same cooler. How should food be stored, in top-to-bottom order? - according to the FIFO method, with the oldest items on the top shelf and the newest items on the bottom - according to preparation dates, with the earliest dates on the top shelf and the latest dates on the bottom - according to minimum internal cooking temperatures, with ready-to-eat foods on the top shelf and poultry on the bottom - according to minimum acceptable storage temperatures, with foods that can tolerate the warmest temperatures on the top shelf and foods needing the coldest temperatures on the bottom - CORRECT ANSWER According to minimum internal cooking temperatures, with ready-to-eat foods on the top shelf and poultry on the bottom" "How many inches (centimeters) from the floor shoudl food be stored? - at least 1 inch (3 cm) - at least 2 inches (5 cm) - at least 4 inches (10 cm) - at least 6 inches (15 cm) - CORRECT ANSWER At least 6 inches (15 cm)" "Why must prep tables be cleaned and sanitized between uses? - to make space to work safely - to prevent cross-contamination - to reduce toxic-metal poisoning - to avoid time-temperature abuse - CORRECT ANSWER To prevent cross-contamination" "Which food item should not be served to high-risk populations? - vegetable stir-fry - grilled salmon - roasted chicken - raw oysters - CORRECT ANSWER Raw oysters" "To what temperature must soup that contains cooked beef be reheated for hot holding? - 135F (57C) for 15 seconds - 145F (63C) for 15 seconds - 155F (68C) for 15 seconds - 165F (74C) for 15 seconds - CORRECT ANSWER 165F (74C) for 15 seconds" "When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step? - 60 minutes - 70 minutes - 80 minutes - 90 minutes - CORRECT ANSWER 60 minutes" "Which part of the plate should a food handler avoid touching when serving customers? - bottom - edge - side - top - CORRECT ANSWER Top" "An operation has a self-service salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar? - 2 - 4 - 6 - 8 - CORRECT ANSWER 8" "At what maximum internal temperature should cold TCS food be held? - 0F (-17C) - 32F (0C) - 41F (5C) - 60F (16C) - CORRECT ANSWER 41F (5C)" "A manager's responsibility to actively control risk factors for foodborne illnesses is called - hazard analysis critical control point (HACCP) - quality control and assurance - food safety management - active managerial control - CORRECT ANSWER active managerial control" "A pest-control program is an example of a(n) - HACCP program - workplace safety program - food safety program - active managerial control program - CORRECT ANSWER Food safety program" "A cook preps a beef tenderloin on a cutting board and immediately cuts pies for desserts on the same cutting board. This is an example of which risk factor? - purchasing food from unsafe sources - holding food at incorrect temperatures - using contaminated equipment - practicing poor personal hygiene - CORRECT ANSWER Using contaminated equipment" "The purpose of a food safety management system is to - keep all areas of the facility clean and pest-free - identify, tag, and repair faulty equipment within the facility - prevent foodborne illness by controlling risks and hazards - use the correct methods for purchasing and receiving food - CORRECT ANSWER Prevent foodborne illness by controlling risks and hazards" "A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control? - identify risks - corrective action - management oversight - re-evaluation - CORRECT ANSWER Management oversight" "One way for managers to show that they know how to keep food safe is to - become certified in food safety - take cooking temperatures - monitor employee behaviors - conduct self-inspections - CORRECT ANSWER Become certified in food safety" "What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials? - absorbent and durable - hard and durable - porous and durable - smooth and durable - CORRECT ANSWER Smooth and durable" "What organization created national standards for food service equipment? - CDC - EPA - FDA - NSF - CORRECT ANSWER NSF" "An operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem? - the ventilation system is not working correctly - the cleaning chemicals are not being used correctly - the staff are not cleaning the walls correctly - the grill is not being operated at a high-enough temperature - CORRECT ANSWER The ventilation system is not working correctly" "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 - CORRECT ANSWER Soap" "What is the only completely reliable method for preventing backflow? - air gap - ball valve - cross-connection - vacuum breaker - CORRECT ANSWER Air gap" "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? - Created a cross-connection - Created an air-gap separation - Prevented backflow - Prevented atmospheric vacuuming - CORRECT ANSWER Created a cross-connection" "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? - The dumpster lids should have been open to allow it to air out - The drain plug should have been removed to allow the dumpster to drain correctly - The surface underneath the dumpster should have been paved with concrete or asphalt - the dumpster should have been freshly painted as that food debris would not stick to surfaces - CORRECT ANSWER The surface underneath the dumpster should have been paved with concrete or asphalt"