ServSafe

Question 1

What food item does the FDA advise against putting on a children’s menu?

Answer 1

rare cheeseburgers

Question 2

What is a cross-connection?

Answer 2

link between sources of safe and dirty water

Question 3

When should hand antiseptic be used?

Answer 3

after washing hands

Question 4

What must you do to keep food safe after thawing it in a microwave?

Answer 4

cook it

Question 5

Bones in a fish fillet, a cheery pit, and human hair are examples of which contaminant?

Answer 5

physical

Question 6

What even often causes illness from Norovirus?

Answer 6

a food handler did not wash their hands before touching ready to eat food.

Question 7

Which food requires a USDA inspection stamp? egg products, sushi-grade tuna, fresh produce, or dry rice?

Answer 7

egg products

Question 8

TRUE OR FALSE

A person with Hepatitis B should be prevented from food handling

Answer 8

FALSE

Question 9

Foodservice equipment that has been certified as meeting certain standards may be stamped with the ___________ mark

Answer 9

NSF

Question 10

TRUE OR FALSE

When in crisis, contact the media before they contact you.

Answer 10

TRUE

Question 11

When returning to the buffet line for more food, customers should not ______ their dirty plates.

Answer 11

refill

Question 12

Lighting in food preparation areas should be ____ foot-candles in intensity

Answer 12

50

Question 13

Maximum cold food temperature for precut vegetables such as tomatoes, lettuce, spinach, and precut melons.

Answer 13

41 for 15 sec

Question 14

Minimum hot holding temperature for fresh, frozen or canned fruits and vegetables or cooked grains and legumes held on a steam table or in a hot box.

Answer 14

135 for 15 sec

Question 15

Commercially prepared, fully cooked products minimum hot holding temperature

Answer 15

135 for 15 sec

Question 16

Temperature for seafood, beef & pork steak or chops, commercially raised game.

Answer 16

145 for 15 sec

Question 17

Temperature for eggs cooked to order, placed onto a plate-immediately served.

Answer 17

145 for 15 sec

Question 18

Temperature for beef, pork, lamb and veal roasts

Answer 18

145 for 4 minutes

Question 19

Temperature for ground, chopped, minced products containing beef, pork, or fish

Answer 19

155 for 15 sec

Question 20

Temperature for injected or mechanically tenderized meats

Answer 20

155 for 15 sec

Question 21

Temperature for eggs held on a steam table

Answer 21

155 for 15 sec

Question 22

Temperature for cubed or salisbury steaks

Answer 22

155 for 15 sec

Question 23

Temperature for poultry–whole or ground or stuffed

Answer 23

165 for 15 sec

Question 24

Temperature for pasta stuffed with eggs, fish, pork, or beef or any stuffed meat or seafood

Answer 24

165 for 15 sec

Question 25

Temperature for dishes made with previously cooked TCS foods

Answer 25

165 for 15

Question 26

Reheat foods to ______ degrees for _____ within 2 hours in a cooking unit.

Answer 26

165 for 15 sec

Question 27

Tea should reach ____ degrees, if automatic equipment is used for ____, and if traditional steeped for ____.

Answer 27

1. 175 degrees 2. 1 min 3. 5 min

Question 28

When microwave cooking cover container; _______ or ______ during the cooking process; Let sit ___ minutes before taking temperature. Temperature must reach ______ degrees for ____ seconds. Take the temperature in ___ places in the food.

Answer 28

1. rotate or stir 2. two minutes 3. 165 degrees for 15 sec 4. two places

Question 29

What is the temperature danger zone?

Answer 29

between 41 degrees and 135 degrees Fahrenheit

Question 30

Pathogens (bacteria) need six conditions to grow. FAT TOM stands for?

Answer 30

Food Acidity Temperature Time Oxygen Moisture

Question 31

Food safety management system based on the idea that if significant biological, chemical, or physical hazards are identified at specific points within a product's flow through the operation, they can be prevented, eliminated, or reduced to safe levels.

Answer 31

HACCP

Question 32

Name the TCS foods

Answer 32

1. Milk and dairy products 2. Meat: beef, pork, and lamb 3. fish 4. baked potatoes 5. tofu or other soy protein 6. sliced melon, cut tomatoes, cut leafy greens 7. shell eggs 8. poultry 9. shellfish and crustaceans 10. heat-treated plant food such as cooked rice, beans, and vegetables 11. sprouts and sprout seeds 12. untreated garlic and olive oil mixtures

Question 33

For a foodborne illness to be considered and "outbreak", a minimum of how many people must experience the same illness after eating the same food?

Answer 33

2

Question 34

Which pathogen is primarily found in the hair, nose, and throat of humans?

Answer 34

staph

Question 35

Which practice can reduce salmonella spp in poultry to safe levels?

Answer 35

cooking food at right temp

Question 36

Which food borne illness has been linked with ready to eat food and shellfish contaminated by sewage?

Answer 36

hep A

Question 37

A person who ate raw oysters later became disoriented and suffered memory loss. What illness was most likely the cause?

Answer 37

Amnesic shellfish poisoning

Question 38

Infrared thermometers should be used to...

Answer 38

take the surface temperature of a grill

Question 39

At what temperatures do food borne pathogens grow most quickly?

Answer 39

between 70 and 125

Question 40

What thermocouple probe should be used to check the temperature of a stockpot of soup?

Answer 40

immersion probe

Question 41

When a thermometer is calibrated using the ice point method, it should be adjusted to ___ after the stem or probe has been placed in the ice water.

Answer 41

32 degrees

Question 42

Raw, shucked shellfish that is received in a container bigger than one half gallon must have the packers name, address, a certification number, and a...

Answer 42

shucked date

Question 43

What is the warmest acceptable receiving temperature for eggs?

Answer 43

45 degrees

Question 44

Dry storage rooms should be kept at what temp?

Answer 44

50-70 degrees

Question 45

Beef stew must be cooled from __to __within __hours and to __or lower within the next __

Answer 45

1. 135 to 70 2. two 3. 41 4. four hours

Question 46

The temp of roast is checked to see if it has met its critical limit of 145 for four minutes. This is an example of which haccp principle?

Answer 46

monitoring

Question 47

The temp of pot of stew is checked during holding. It has not met the critical limit and is thrown out according to policy, This is an example of which haccp principle?

Answer 47

corrective action

Question 48

What is the first step in developing a haccp plan?

Answer 48

conduct hazard analysis

Question 49

spore forming bacteria found in soil. The bacteria can produce two different toxins when allowed to grow to high levels. The toxins cause different illnesses (diarrhea and vomiting)

Answer 49

Bacillus cereus

Question 50

People can get sick when the eat raw or undercooked fish containing this parasite (herring, cod, halibut, mackerel, pacific salmon)

Answer 50

Anisakiasis

Question 51

Found in marine algae. Cannot be detected by smell or taste. Cooking and freezing will not eliminate it. (barracuda, grouper, jacks, snapper) symptoms- reversal of hot and cold, nausea, vomitting, tingling, muscle and joint pain

Answer 51

Ciguatera fish poisoning

Question 52

Handwashing takes __ seconds

Answer 52

20

Question 53

What should foodservice operators do to prevent customer illness from Shigella spp.?

Answer 53

control flies inside and outside the operation

Question 54

In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler?

Answer 54

lettuce, fresh halibut, fresh beef roast, ground chicken

Question 55

What organization requires Material Safety Data Sheets?

Answer 55

occupational safety and health administration

Question 56

Which food may be re-served to customers?

Answer 56

Unopened, prepackaged food

Question 57

What is the minimum water temperature required when using hot water to sanitize objects?

Answer 57

171

Question 58

What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized?

Answer 58

30 seconds

Question 59

If a food contact surface is in constant use, how often should it be cleaned and sanitized?

Answer 59

every four hours

Question 60

What type of thermocouple probe should be used to check the internal temperature of a beef roast?

Answer 60

penetration

Question 61

How hot should the hot water at a handwashing station get?

Answer 61

100 degrees

Question 62

What is the only completely reliable method for preventing backflow?

Answer 62

air gap

Question 63

A bimetallic stemmed thermometer checks temperatures between ___ and ___ degrees

Answer 63

0-220

Question 64

Thermocouples and thermistors checks temps through a ______ _____. They are good for _____ and ______ food.

Answer 64

1. metal probe | 2. thick and thin

Question 65

Use these to measure the temp of flat cooking equipment

Answer 65

surface probe

Question 66

use these to check the internal temp of food. Especially food for thin foods such as burger patties

Answer 66

penetration probe

Question 67

use these to check the temp inside coolers and ovens

Answer 67

air probes

Question 68

When using the boiling point method to calibrate a thermometer, adjust it to read ____ degrees, after submerging it into boiling water for ____ seconds.

Answer 68

1. 212 degrees | 2. 30 seconds

Question 69

When installing kitchen equipment it must be ___ inches above the floor or sealed. When putting tabletop equipment on tables it must be ____inches off the table or sealed to the table.

Answer 69

1. 6 in | 2. 4 in

Question 70

For high temperature dish washing machines the temp of the final sanitizing rinse must be at least ____ degrees. For stationary rack, single temperature machines, it must reach at least _____ degrees.

Answer 70

1. 180 | 2. 165

Question 71

For manual dish washing fill the first sink with ______ and water. The water temp should be at least ____ degrees. Fill second sink with _____ _____. Fill 3rd sink with ______ and ______.

Answer 71

1. detergent 2. 110 3. clean water 4. sanitizer and water

Question 72

The best way to prevent Anisakiasis, Cryptospridiosis, Giardiasis, and Cyclosporiasis is to....

Answer 72

purchase from approved, reputable suppliers

Question 73

The best way to prevent scombroid poisoning, ciguatera fish poisoning, paralytic shellfish poisoning, neurotoxic shellfish poisoning, amnesic shellfish poisoning is to...

Answer 73

purchase from approved reputable suppliers

Question 74

To prevent noroviris and hep A it is best to...

Answer 74

practice personal hygiene

Question 75

to prevent vibrio it is best to....

Answer 75

purchase from approved, reputable suppliers

Question 76

to prevent shigella and staph it is best to....

Answer 76

to practice personal hygiene

Question 77

to prevent salmonellosis and typhoid fever it is best to...

Answer 77

prevent cross-contamination

Question 78

to prevent bacillus cerus, listeria, E. coli, campylbacteriosis, clostridium perfringens, and botulism it is best to

Answer 78

control time and temperature

Question 79

E.coli causes what illness?

Answer 79

hemorrhagic colitis

Question 80

When washing hands scrub them for ___ to ___ seconds.

Answer 80

10-15