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Servsafe
Arby's
| Question | Answer |
|---|---|
| What are the most important food safety features to look for when selecting flooring, and ceiling materials? hard and durable; porous and durable; absorbent and durable; smooth and durable | smooth and durable |
| one way for managers to show that they know how to keep food safe is to... | become certified in food saftey |
| which symptom could mean a customer is having an allergic reaction to food... swollen lips; coughing; dehydration; sneezing | swollen lips |
| what is an example of physical contamination | bones in fish |
| the first step in cleaning and sanitizing items in a three-compartment sink is | rinsing, scraping and/or soaking items |
| a mangers responsibility to actively control risk factors for foodborne illnesses is called | active managerial control |
| when should a food handler with a sore throat be excluded from the operation | customers served are primarily a high-risk population |
| which is a big eight food allergen... broccoli; pork; grapes; wheat | wheat |
| which individual should apply pesticides in a food service operation | a pest control operator |
| what is the correct way to store mops in between uses | hanging on a hook |
| in addition to other criteria, how many people must have the same symptoms in order for a food borne illness to be considered and outbreak | at least 2 |
| what is the minimum internal cooking temperature for seafood | 145*F or higher for 15 seconds |
| the 6 conditions bacteria need to grow are food, acidity, temperature, time, oxygen, and moisture; management; meat; melatonin | moisture |
| food being cooled must pass quickly through which temperature range to reduce pathogen growth | 125*F - 70*F |
| with approved procedures in place, cold food being held without temperature control for up to 6 hours cannot exceed which temperature while it is being served | 70*F |
| what is a chemical contaminant | tomato juice served in a pewter pitcher |
| how high must legs be on table-mounted equipment | at least 6 inches |
| using the same knife to chop carrots for a salad immediately after cutting up raw chicken is an example of | cross contamination |
| after which activity must food handlers wash their hands.. applying hand antiseptic; putting on glove; serving customers; clearing tables | clearing tables |
| where should garbage cans be cleaned | away from food and utensils |
| to prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security products, keep information related to food security on file, and know | where to find SDS in the operation |
| 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 |
| food must be cooled from 135*F to ________within 2 hours | 70*F |
| the purpose of a food safety management systemis to | prevent foodborne illness by controlling risks and hazards |
| what is the best way to protect food from deliberate tampering | perform spot inspections on new vendors |
| an operation has a buffet with 8 different items on it. How many utensils are needed to serve the items on the buffet | 8 |
| a food handler who is receiving a food delivery observes signs of pests in the food. what should be done | the shipment should be refused and prevented from entering the operation |
| what should food handlers do after prepping food and before using the restroom | take off their apron |
| when delivering food for off-site service, raw poultry must be stored | separately from ready-to-eat food |
| when must a customer advisory be provided for menu items containing TCS food | when the item is raw or under cooked |
| what is the most important factor in choosing an approved food supplier | it has been inspected and complies with local, state, and federal laws |
| with approved procedures in place, including making sure that it does not exceed 70*F, what is the maximum length of time that a pan of cold tuna salad may be held without temperature control | |
| 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 management control | corrective action |
| what must food handlers do after touching their body or clothing | wash their hands |
| to prevent backflow, a sink must be equipped with a... vacuum assist; air gap; overflow drain; touchless controls | air gap |
| a food-contact surface must be cleaned and sanitized... | before working with a different type of food |
| what food item does the FDA advise against offering on a children's menu | rare cheeseburgers |
| when may food handlers wear plain-band rings | at any time |
| what information should a master cleaning schedule contain | what should be cleaned, when, by whom and how |
| ice crystals on a frozen food item indicate | time temperature abuse |
| which food may be handled with bare hands | chopped carrots for stew |
| when the kitchen garbage can is full, an employee placed the full garbage bag on a prep table and tied it secure. then he carried it to the dumpster and disposed of it. what was done incorrectly | the bag was placed on the prep table |
| what is the minimum temperature that must be maintained when holding a hot soup for service | 135*F |
| Supplies should be stored away from the walls and at least ____________ off of the floor. | c. 6 inches (15 centimeters) |
| Which feature is most important for a chemical storage area? | Good lighting |
| 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 |
| When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap? | 10 seconds |
| The water provided to a handwashing sink must be | potable water only |
| Grease and condensation buildup on surfaces can be avoided with correct | ventilation. |
| What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours? | Date mark it |
| Which does not require sanitizing? a. Tongs b. Walls c. Plates d. Knives | Walls |
| After handling raw meat and before handling produce, what should food handlers do with their gloves? | Wash hands and change them |
| Hot TCS food being hot-held for service must be at what temperature? | 135°F (57°C) or above |
| A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food? | Throw the food away. |
| In the event of an imminent health hazard, such as a water supply interruption, the operation must | notify the regulatory authority |
| A handwashing station should have hot and cold water, soap, a way to dry hands, and a | garbage container |
| 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? | Management oversight |
| A buser poured some cleaner from its original container into a smaller working container. What else does the buser need to do? | Label the working container with its contents. |
| A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicinghamburger buns. What mistake was made? | The cook did not wash hands and put on new gloves before slicing the hamburger buns. |
| What should a food handler do when working with an infected cut on the finger? | Cover the wound with an impermeable bandage or finger cot and a glove. |
| In a heat-sanitizing dishwasher, what is the minimum temperature for the final rinse? | 180°F (82°C) |
| After scraping and washing, what is the third step in cleaning and sanitizing a prep table? | Rinsing |
| What is a basic characteristic of a virus? | Requires a living host to grow |
| Which is a biological contaminant? a. Tomato juice served in a pewter pitcher b. Norovirus in shellfish c. Metal shavings in a can of peaches d. Bones in a chicken fillet | Norovirus in shellfish |
| 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? | Label the item to prevent it from accidently being placed back in inventory. |
| A food item that is received with an expired use-by date should be | rejected |
| What is the only jewelry that may be worn on the hands or arms while handling food? | Medical ID bracelet |
| What is the main reason for food handlers to avoid scratching their scalps? | Spreading pathogens to the food |
| Where should personal items, like a coat, be stored in the operation? | In a designated area, away from food |
| How should chemicals be stored? | Away from prep areas |
| Where should food handlers wash their hands? | Designated sink for handwashing |
| What must a manager do with a recalled food item in the operation? | Store the recalled item separately from other food. |
| Which item should be rejected? a. Bags of organic cookies in torn packaging b. Live oysters with an internal temperature of 50°F (10°C) c. Bottled milk at 41°F (5°C) d. Single-use cups in original packing | Bags of organic cookies in torn packaging |
| A food handler has been holding chicken salad for sandwiches in a cold well for seven hours. When she checks the temperature of the chicken salad, it is 54°F (12°C). What must the food handler do? | Discard the chicken salad |
| Soup that is being hot-held on a buffet should be labeled with the | name of the food |
| With approved procedures in place, cold food can be held intentionally without temperature control for ________ hours as long as it does not exceed 70°F (21°C). | 6 |
| A food handler with a sore throat and a fever should be excluded from working in a day-care center, because the children | are a high-risk population. |
| To prevent food allergens from being transferred to food, | clean and sanitize utensils before preparing an allergen special order. |
| Which method is a safe way to thaw food? | As part of the cooking process |
| Which surfaces must be both cleaned and sanitized? | Cutting boards |
| Which is a TCS food? a. Sprouts b. Flour c. Bread d. Strawberries | a. Sprouts |
| 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? | Make sure the food handler understands safe cooling practices. |
| Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness? | Time-temperature abuse |
| Why are preschool-age children at a higher risk for foodborne illnesses? | They have not built up strong immune systems. |
| What is an important measure for preventing foodborne illness? | Preventing cross-contamination |
| What is TCS food? | Food requiring time and temperature control for safety |
| Which is a ready-to-eat food? a. Sea salt b. Uncooked rice c. Unwashed green beans d. Raw deboned chicken | A. sea salt |
| What is one possible function of a government agency that is responsible for food safety? | Approving a construction project |
| What is a foodborne-illness outbreak? | When two or more people report the same illness from eating the same food |
| The 5 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 | purchasing food from unsafe sources |
| What step should be taken if a manager suspects a foodborne-illness outbreak? | Set aside the suspected product and label it with "do not use" and "do not discard". |
| Parasites are commonly linked with what type of food? | Seafood |
| What should food handlers do to prevent food allergens from being transferred to food? | Use clean and sanitized utensils when prepping the order. |
| What are the most common symptoms of a foodborne illness? | Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice |
| 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. |
| 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 | whom to contact about suspicious activity. |
| What is the most important way to prevent a foodborne illness from bacteria? | Control time and temperature |
| What is the most important way to prevent a foodborne illness from viruses? | Practice good personal hygiene |
| How does most contamination of food happen? a. When people cause the contamination b. Through the use of contaminated animal products c. Through contaminated water d. When contaminants are airborne | When people cause the contamination |
| A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness? a. Chemical contamination b. Allergic reaction c. Parasites d. Biological toxins | Biological toxins |
| What should food handlers do after prepping food and before using the restroom? | Take off their aprons |
| 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? | Stay home until approved to return to work |
| After which activity must food handlers wash their hands? a. Putting on gloves b. Serving customers c. Applying hand antiseptic d. Clearing tables | d. Clearing tables |
| Who is most at risk of contaminating food? a. A food handler who eats a lot of rare meat b. A food handler whose spouse works primarily with high-risk populations c. A food handler whose young daughter has diarrhea | c. A food handler whose young daughter has diarrhea |
| A food handler prepares meals for a child day-care center. What symptoms require this food handler to stay home from work? a. Thirst with itching b. Sore throat with fever c. Soreness with fatigue d. Headache with soreness | b. Sore throat with fever |
| 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 |
| 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 wash hands and put on new gloves before slicing the hamburger buns. |
| When washing hands, what is the minimum time you should scrub with soap? | 10 seconds |
| When is it acceptable to eat in an operation? a. When washing dishes b. When handling utensils c. When prepping food d. When sitting in a break area | When sitting in a break area |
| A food handler will be wearing single-use gloves to assemble boxed lunches. When must the food handler's hands be washed? a. After the first hour b. After 4 hours c. After putting on the gloves d. Before putting on the gloves | Before putting on the gloves |
| At what temperatures do most foodborne pathogens grow most quickly? | Between 70°F and 125°F (21°C and 52°C) |
| Which practice can help prevent cross-contamination? a. Using color-coded cutting boards b. Rinsing cutting boards between use c. Prepping raw and ready-to-eat food at the same time d. Purchasing food requiring preparation | Using color-coded cutting boards |
| What device can be used to monitor both time and temperature abuse during the shipment or storage of food? a. Time-temperature indicator b. Infrared thermometer c. Thermistor with an air probe d. Bimetallic stemmed thermometer | a. Time-temperature indicator |
| How long can food stay in the temperature danger zone before it must be thrown out? | 4 hours |
| 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 washed, rinsed, and sanitized |
| Which thermometer is used to measure surface temperatures? a. Thermocouple b. Thermistor c. Bimetallic stemmed thermometer d. Infrared thermometer | . Infrared thermometer |
| How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? a. Halfway between the tip of the thermometer stem and the dimple b. To the dimple in the thermometer stem c. Past the dimple of the thermometer stem | b. To the dimple in the thermometer stem |
| Which probe should be used to check the temperature of a chicken breast? a. Immersion probe b. Surface probe c. Penetration probe d. Air probe | c. Penetration probe |
| A thermometer used to measure the temperature of food must be accurate to what temperature? a. +/- 8°F or +/- 7°C b. +/- 4°F or +/- 3°C c. +/- 2°F or +/- 1°C d. +/- 6°F or +/- 5°C | c. +/- 2°F or +/- 1°C |
| Milk can be received at 45°F (7°C) under what condition? a. It is thrown out after 2 days b. It is immediately cooled to 41°F (5°C) or lower c. It is served or used in the operation within 2 hours d. It is cooled to 41°F (5°C) or lower in 4 hours | d. It is cooled to 41°F (5°C) or lower in 4 hours |
| What is the most important factor in choosing a food supplier? | It has been inspected and complies with local, state and federal laws |
| 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? a. Date that the food was received b. Date that the food should be discarded | Date that the food should be discarded |
| What is the problem with storing raw ground turkey above raw ground pork? a. Cross-contact with allergens b. Cross-contamination c. Time-temperature abuse d. Poor personal hygiene | b. Cross-contamination |
| What causes large ice crystals to form on frozen food and its packaging? | Time-temperature abuse |
| When must you discard tuna salad that was prepped on July 19? a. July 21 b. July 25 c. July 23 d. July 27 | b. July 25 |
| Due to an operation's space limits, ready-to-eat and uncooked foods must be stored in the same cooler. How should foods be stored, in top-to-bottom order? | According to minimum internal cooking temperatures, with ready-to-eat foods on the top shelf and poultry on the bottom |
| What is the best method of checking the temperature of vacuum-packed meat? | Place the thermometer stem or probe between two packages of product |
| How many inches (centimeters) from the floor should food be stored? | At least 6 inches (15 cm) |
| What is the correct temperature for receiving cold TCS food? | . 41°F (5°C) or lower |
| When cooling TCS food, the temperature must go from 135°F to 70°F (57°C to 21°C) in a. 6 hours b.2 hours c. 8 hours d. 4 hours | b.2 hours |
| Which food item should not be served to high-risk populations? a. Grilled salmon b. Raw oysters c. Roasted chicken d. Vegetable stir-fry | Raw oysters |
| 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? | Time-temperature abuse |
| A safe way to cool a stockpot of meat sauce is to put it into a a. sink of ice water b. freezer c. cooler d. cold-holding unit | a. sink of ice water |
| What should happen to food right after it is thawed in a microwave oven? | Cook it in conventional cooking equipment |
| Why must prep tables be cleaned and sanitized between uses? | To prevent cross-contamination |
| What is the required minimum internal cooking temperature for ground turkey? a. 135°F (57°C) for 15 seconds b. 155°F (68°C) for 15 seconds c. 145°F (63°C) for 15 seconds d. 165°F (74°C) for 15 seconds | d. 165°F (74°C) 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? a. 70 minutes b. 90 minutes c. 60 minutes d. 80 minutes | c. 60 minutes |
| What is the maximum water temperature allowed when thawing food under running water? a. 135°F (57°C) b. 70°F (21°C) c. 41°F (5°C) d. 60°F (16°C) | b. 70°F (21°C) |
| Which may be handled with bare hands? a. Canned tuna for sandwiches b. Chopped potatoes for soup c. Cooked pasta for salad d. Pickled watermelon for garnish | b. Chopped potatoes for soup |
| 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? | 8 |
| What item must customers take each time they return to a self-service area for more food? | Clean plate |
| When a utensil is stored in water between uses, what are the requirements? | b. Running water at any temperature, or a container of water at 135°F (57°C) or higher |
| At what minimum internal temperature should hot TCS food be held? a. 145°F (63°C) b. 125°F (52°C) c. 115°F (46°C) d. 135°F (57°C) | d. 135°F (57°C) |
| 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? a. 2 b. 8 c. 6 d. 4 | d. 4 |
| Which part of the plate should a food handler avoid touching when serving customers? | b. Top |
| A pan of lasagna at 165°F (74°C) 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 |
| At what maximum internal temperature should cold TCS food be held? a. 41°F (5°C) b. 0°F (-17°C) c. 60°F (16°C) d. 32°F (0°C) | a. 41°F (5°C) |
| How often must you check the temperature of food that is being held with temperature control? a. At least every 8 hours b. At least every 4 hours c. At least every 6 hours d. At least every 2 hours | b. At least every 4 hours |
| A cook preps a beef tenderloin on a cutting board and then immediately cuts pies for dessert on the same cutting board. This is an example of which risk factor? a. Using contaminated equipment b. Purchasing food from unsafe sources | a. Using contaminated equipment |
| A pest-control program is an example of a(n) a. HACCP program b. active managerial control program c. workplace safety program d. food safety program | d. food safety program |
| A manager asks a dish washer to rewash dishes after determining that the sanitizing rinse was not properly made. This is an example of which step in active managerial control? a. Corrective action b. Identifying risks c. Re-evaluation | a. Corrective action |
| A manager walks around the kitchen every hour to answer questions to see if staff members are following procedures. This is an example of which step in active managerial control? a. Re-evaluation b. Corrective action c. Management oversight | c. Management oversight |
| Three components of active managerial control include a. identifying risks, corrective action, and training b. identifying risks, record keeping, and training c. identifying risks, creating specifications, and training | a. identifying risks, corrective action, and training |
| A manager's responsibility to actively control risk factors for foodborne illnesses is called a. active managerial control b. food safety management c. quality control and assurance d. hazard analysis critical control point (HACCP) | a. active managerial control |
| 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 |
| When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least | 4 inches (10 centimeters) |
| An operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem? a. The grill is not being operated at a high-enough temperature b. The ventilation system is not working correctly | b. The ventilation system is not working correctly |
| What organization creates national standards for foodservice equipment? | NSF |
| 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 |
| What is the only completely reliable method for preventing backflow? | Air gap |
| A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and | soap |
| How should flatware and utensils that have been cleaned and sanitized be stored? | With handles facing up |
| 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 |
| George is getting ready to wash dishes in a three-compartment sink. What should be his first task? | Clean and sanitize the sinks and drain boards |
| If food-contact surfaces are in constant use, how often must they be cleaned and sanitized? | Every 4 hours |
| What is the correct way to clean and sanitize a prep table? | Remove food from the surface, wash, rinse, sanitize, air-dry |
| What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine? a. Infrared thermometer b. Time-temperature indicator c. Maximum registering thermometer d. Thermocouple with immersion probe | c. Maximum registering thermometer |
| 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 contents |
| What is the acceptable contact time when sanitizing food-contact surfaces? | Soak the item in chlorine solution for 7 second |
| What is the sanitizer contact time | 7 seconds |
| What is the sanitizer contact range | 50-99 ppm |
| Bacteria grow best in food with pH ? | 7 Neutral to slightly acidic |
| Who inspects all food except meat, poultry and eggs | FDA |
| Who issues the food code | FDA |
| Who only I spects meat, poultry and eggs | USDA |
| Who issues the food code | FDA |
| What is the temperature of the first sinks detergent and water | At least 110* |
| What is the sanitizer concentration range | 12.5 - 25 ppm |
| Who writes or adopts codes regulating retail/food operations | Local and state authority |
| A.L.A.R.M. | Make sure products received are safe, Monitor the security of products, Know who's in your facility, Keep food related information, Deveop a plan |
| Name the big 8 food allergens | Milk Eggs Sounds Wheat Peanuts Fish Shellfish Tree nuts |
| Do you need to wear gloves when adding cheese to pizza | No |
| Can you receive eggs at a temp of 45* | Yes |
| What temperature must hot TCS foods be received at? |
Created by:
Jessica.estes2001