ServSafe Diagnostic Test questions and answers part 6.docx

  Which food item has been associated with Salmonella Typhi? - Correct Answers: beverages What symptom requires a food handler to be excluded from the operation? - Correct Answers: jaundice Which is an example of physical contamination? - Correct Answers: Bones in fish What practice is useful for preventing Norovirus from causing food borne illness? - Correct Answers: Excluding staff with vomiting from the operation What condition promotes the growth of bacteria? - Correct Answers: Food held between 70 and 125 degrees Parasites are commonly associated with what food? - Correct Answers: wild game What practice should be used to prevent seafood toxins from causing a food borne illness? - Correct Answers: purchasing food form approved, reputable suppliers How should chemicals be stored? - Correct Answers: away from prep areas What does the L stand for in FDA's ALERT tool? - Correct Answers: look What practice can help prevent allergic reactions? - Correct Answers: telling customers how an item is prepared What symptom can indicate a customer is having an allergic reaction? - Correct Answers: wheezing or shortness of breath Where should a food handler wash his or her hands after prepping food? - Correct Answers: Designated sink for handwashing When should a food handler with a sore throat and fever be excluded from the operation? - Correct Answers: when the customers served are primarily a high-risk population A food handler comes to work with diarrhea. What should the manager tell the food handler to do? - Correct Answers: go home What should a food handler do to make gloves easier to put on? - Correct Answers: select the correct size gloves When can a food handler diagnosed with jaundice return to work? - Correct Answers: when approved by the regulatory authority Which item is a potential physical contaminant? - Correct Answers: jewelry What is the purpose of hand antiseptic? - Correct Answers: lower the number of pathogens on the skin Single-use gloves are not required when? - Correct Answers: washing produce What should food handlers do after leaving and returning to the prep area? - Correct Answers: wash hands What type of eggs must be used when preparing raw or undercooked dishes for high risk populations? - Correct Answers: pasteurized What causes preschool age children to be at risk for food borne illness? - Correct Answers: their immune systems are not strong Which organization includes inspecting food as one of its primary responsibilities? - Correct Answers: US department of agriculture What should a server do after clearing a table? - Correct Answers: wash hands What strategy can prevent cross contamination? - Correct Answers: buy food that does not require prepping What temperature do infrared thermometers measure? - Correct Answers: surface When can glass thermometers be used? - Correct Answers: when enclosed in a shatterproof casing Why should food temperature be taken in two different locations> - Correct Answers: temperature may vary in the food A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish? - Correct Answers: April 8 What information must be included on the label of food packaged on-site for retail site? - Correct Answers: list of ingredients How should an item that has been recalled by its manufacturer be stored in an operation? - Correct Answers: separately from food that will be served A food handler has just finished storing a dry food delivery. Which step was done correctly? - Correct Answers: Stored food away from the wall Which item should be rejected? - Correct Answers: bags of organic cookies in torn packaging Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours? - Correct Answers: 24 hours A local nursing home has a yearly bbq for its residents. Which food item should not be served? - Correct Answers: rare hamburgers When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff? - Correct Answers: labels on food What is the minimum internal cooking temperature for a veal chop? - Correct Answers: 145 How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out? - Correct Answers: 6 hours Lasagna was removed from hot holding for service at 11 am. By what time must it be served or thrown out? - Correct Answers: 3 pm What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table? - Correct Answers: clean and sanitize the utensils What rule for serving bread should food handlers practice? - Correct Answers: do not re-serve uneaten bread In a self-service area, bulk, unpackaged food does not need a label if the product? - Correct Answers: does not make a claim about health or nutrient content The temperature of duck breast is checked during cooking. According to the operation's policy, the duck breast must be cooked for 16 minutes to allow the internal temp to reach 165. What HACCP principle is addressed by cooking the duck breast to 165? - Correct Answers: critical limit What must a food handler with an infected hand wound do to work safely with food? - Correct Answers: cover the wound with an impermeable cover and wear a single use glove Which of these food processes does not require a variance from a regulatory authority? - Correct Answers: buying bean sprouts from a reputable supplier What is cross-contamination? - Correct Answers: physical link between safe water and dirty water What information must be posted on a dishwasher? - Correct Answers: correct settings What scenario can lead to pest infestation? - Correct Answers: storing recyclables in paper bags What is the first step in developing a HACCP plan? - Correct Answers: conduct a hazard analysis What factors influence the effectiveness of a chemical sanitizer? - Correct Answers: concentration, temperature, contact time, pH, and water hardness What is the first step of cleaning and sanitizing stationary equipment? - Correct Answers: unplug the unit What temp should the water be for manual dishwashing? - Correct Answers: must be at least 110 What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals? - Correct Answers: Occupational Safety and Heath Administration What must staff do when transferring chemicals to a new container? - Correct Answers: label the container What temperature must a high-temp dishwasher's final sanitizing rinse be? - Correct Answers: at least 180 What must food handlers to when handling ready-to-eat food? - Correct Answers: wear single-use gloves Why are people who take certain medications at risk for food borne illness? - Correct Answers: Their immune systems are compromised What should be done with a package of flour that is received with signs of dampness on the bag? - Correct Answers: reject the flour and return it to the supplier Which responsibility is included in the Food and Drug Administration's role? - Correct Answers: regulating food transported across state lines What is the minimum internal temp hot food must be held at to prevent pathogens from growing? - Correct Answers: 135 What should staff do when receiving a delivery of food and supplies? - Correct Answers: visually inspect all food items How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength? - Correct Answers: use a test kit to check the sanitizers concentration when mixing it A tuna salad is removed from the cooler at 9 am and put our for a buffet at 11 am. By what time must the tuna be served or thrown out? - Correct Answers: 3 pm When can raw, unpackaged meat be offered for self-service? - Correct Answers: at mongolian bbqs What rule for serving condiments should be practiced? - Correct Answers: serve condiments in original containers Bulk unpackaged food in self-service areas must be labeled when - Correct Answers: the manufacturer claims the food is healthy The temp of clam chowder is checked during holding. According to the operation's policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup? - Correct Answers: connective action Which process requires a variance from the regulatory authority? - Correct Answers: sprouting seeds or beans What info must be included on the label of a container of ready to eat TCS food prepped on site for retail sale? - Correct Answers: potential allergens What should be done with food that has been handled by a food handler who has been restricted or excluded form the operation due to illness? - Correct Answers: throw it out what should a food handler do with food after it is thawed in the microwave? - Correct Answers: cook it using conventional cooking equipment What muse an operation do before packaging fresh juice on-site for later sale? - Correct Answers: obtain variance what temp must stuffed lobster be cooked to? - Correct Answers: 165 for 15 seconds what temperature must cooked veggies reach to be safely hot-held for service? - Correct Answers: 135 Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve? - Correct Answers: soft boiled eggs When must a food handler changed gloves? - Correct Answers: as soon as they become dirty or torn A food handler has cooled a container of chili to 70 in 1 hour. How much time is left to cool the child to 41? - Correct Answers: 5 hours What should a server do when taking a food order from customers who have concerns about food allergies? - Correct Answers: describe each menu item to customers who ask, including any "secret" ingredients What is the min internal cooking temp for chicken breast? - Correct Answers: 165 for 15 seconds What thermometer is best suited to checking dishwashing machine's final rinse temp? - Correct Answers: maximum registering thermomter