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ServSafe

ServSafe Practice Test

QuestionAnswer
Why are infants and young children at higher risk for getting foodborne illness? They have not built up their immune systems.
Which bacteria is commonly linked with cooked rice dishes? Bacillus cereus
Scromboid poisoning can be prevented by purchasing fish from approved, reputable suppliers.
Which is TCS food? Sprouts
TCS stands for Temperature Controlled for Safety
Which is a biological contaminant Ciguatera toxin in red snapper
Jaundice is a symptom of which foodborne illness? Hepatitis A
As a part of handwashing, foodhandlers must scrub their hands and arms for 10-15 seconds
What should a manager of quick-service operation do if a foodhandler reports having a sore throat and a fever? Restrict them from working with food
To work with food, a foodhandler with a wound must bandage the wound and wear single-use gloves
Which piece of jewelry is a foodhandler allowed to wear plain band ring
Foodhandlers should wash their hands before and after handling raw meat, poultry or seafood
A foodhandler who spends an entire shift forming hamburger patties should change gloves every 4 hours during continual use and more often as needed
How should the temperature of a shipment of sour cream be taken when it arrives at an operation? Remove the lid of a container and put the thermometer stem into the sour cream
For which condition should you reject a shipment of fresh chicken No USDA or state department of agriculture inspection stamp
Macaroni salad should be stored where in relation to raw salmon above
Cut melons should be stored at what internal temperature? 41* F or lower
All ready to eat TCS food that will be stored for longer than ___ hours must be labeled. 24
What does MSDS stand for? material safety data sheet
What is the purpose of MSDS sheets? to inform staff of safe use and hazards associated with chemicals used in the operation.
What is the minimum internal cooking temperature for seafood? 145* F or higher for 15 seconds
Leftover chili to be put in hot-holding must be reheated to 165* F for 15 seconds within 2 hours
Food must be cooled from 135* F to __ within 2 hours. 70* F
Food should never be thawed at this temp. room temperature
A stockpot of soup that needs to cool should be placed in this an ice-water bath
What type of container should be used to transport TCS food from the place of prep to the place of service? Insulated
How long can refrigerated food that is prepped on-site be stored in a cooler? 7 days
Where should pesticides be stored? In a secure storage area away from food.
An ___ ___ is the only certain way to prevent backflow. air gap
A backup of raw sewage has occurred in the kitchen. What should happen next? Close the affected area and clean it.
What is coving? Curved, sealed edge between the floor and wall.
What is the first step in cleaning and sanitizing items in a 3-compartment sink? rinsing, scraping or soaking items
What is the definition of sanitizing? Reducing the pathogens on a surface to safe levels.
If a food-contact surface is in constant use, it should be cleaned and sanitized every _ hours. 4
What is the 3rd step in cleaning and sanitizing a cutting board? Sanitizing
Which probe should be used to check the temperature of a port roast? Penetration
You must ___ and ___ utensils before each use to prevent cross-contact. clean and sanitize
Wheezing and hives are symptoms of __ allergies
Which organization makes recommendations for food safety regulation of the foodservice industry? Food and Drug Administration (FDA)
An infestation of cockroaches or mice could force an inspector to close an operation
on-the-job training takes staff away from their ____ and this is a disadvantage tasks
___-____ relies on volunteers acting out a script. Role-play
Created by: Michelle Naymick Michelle Naymick on 2010-11-29



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