ServSafe Test

Question 1

Which food requires time and temperature control to keep it safe?

Answer 1

Baked Potatoes

Question 2

How are chemicals most likely to get into food?

Answer 2

When they are used incorrectly

Question 3

Why do pathogens pose an increasing challenge to food safety in an operation?

Answer 3

They are being found on food items once considered safe.

Question 4

Which is a biological contaminant?

Answer 4

Seafood toxin in a red snapper

Question 5

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?

Answer 5

Using contaminated equipment

Question 6

Which organization makes recommendations for food safety regulation of the foodservice industry?

Answer 6

Food and Drug Administration (FDA)

Question 7

Which of the following people are at high risk for getting a foodborne illness?

Answer 7

Preschool-age children

Question 8

The three potential hazards to food are biological, physical, and

Answer 8

chemical

Question 9

Which of the following is a food safety responsibility of a manager?

Answer 9

Ensuring that delivery drivers are following food safety practices while in the operation

Question 10

Which is a TCS food?

Answer 10

Sprouts

Question 11

What is a foodborne-illness outbreak?

Answer 11

When two or more people report the same illness from eating the same food.

Question 12

A group is dining out and includes a couple in their forties, siblings in their mid-teens, and grandparents in their early seventies. Who is at high risk for foodborne illness?

Answer 12

The grandparents in their seventies

Question 13

What is a human cost to victims of foodborne illness?

Answer 13

Long-term disability

Question 14

Two guests became ill after eating at a restaurant. They each ate different food items and suffered different symptoms. Would the incident be considered a foodborne illness outbreak?

Answer 14

No, because they ate different foods and had different symptoms.

Question 15

Food was left out on a prep table to cool for several hours. This is an example of

Answer 15

time-temperature abuse.

Question 16

Jaundice is a symptom of which foodborne illness?

Answer 16

Hepatitis A

Question 17

In what temperature range does bacteria grow most rapidly?

Answer 17

70°F to 125°F (21°C to 52°C)

Question 18

What is the most important measure for preventing Nontyphoidal Salmonella from causing a foodborne illness?

Answer 18

Preventing cross-contamination

Question 19

This parasite is linked to berries and lettuce

Answer 19

Giardia duodenalis

Question 20

Which food best supports the growth of bacteria?

Answer 20

Cooked rice

Question 21

This plant food is toxic when undercooked

Answer 21

Raw kidney beans

Question 22

What is the temperature range of the temperature danger zone?

Answer 22

41°F to 135°F (5°C to 57°C)

Question 23

Parasites are commonly linked with what type of food?

Answer 23

Seafood

Question 24

What are the most common symptoms of a foodborne illness?

Answer 24

Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice

Question 25

What is the most important measure for preventing Hepatitis A from causing a foodborne illness?

Answer 25

Practicing good personal hygiene

Question 26

Peanuts and soy products are two possible food items that can be dangerous for people with

Answer 26

food allergies.

Question 27

Which is a Big Eight food allergen?

Answer 27

Wheat

Question 28

What is the best method from preventing a physical hazard in food from causing an injury?

Answer 28

Purchasing from food suppliers

Question 29

A guest became ill with vomiting and diarrhea within minutes of eating. What type of contamination was the most likely cause?

Answer 29

Chemical

Question 30

What is the best way to protect food from deliberate tampering?

Answer 30

Make it as difficult as possible for someone to tamper with it

Question 31

A chef used brushes purchased at the local hardware store to baste food. Why was this a mistake?

Answer 31

The brushes are not approved for use with food.

Question 32

Which symptom could mean a customer is having an allergic reaction to food?

Answer 32

Swollen lips

Question 33

When implementing a food defense program, what is the best way to protect food storage areas?

Answer 33

Lock them

Question 34

What should food handlers do to prevent food allergens from being transferred to food?

Answer 34

Use clean and sanitized utensils when prepping the order.

Question 35

What can servers do to prevent guests from having an allergic reaction?

Answer 35

Clearly mark the order for a guest with an allergy

Question 36

How should chemicals be stored to prevent chemical contamination?

Answer 36

Away from prep areas

Question 37

A customer having an allergic reaction may show which symptom?

Answer 37

Wheezing

Question 38

Which food item may be handled with bare hands?

Answer 38

Chopped carrots for stew

Question 39

If food handlers are sick, they must

Answer 39

stay home.

Question 40

Food handlers must remove jewelry from the

Answer 40

hands.

Question 41

A food handler has a wound on their finger. Can this contaminate food and cause a foodborne illness?

Answer 41

Yes, because a wound that contains pathogens can contaminate food.

Question 42

When should a food handler with a sore throat and fever be excluded from the operation?

Answer 42

Customers served are primarily a high-risk population

Question 43

A food handler wet his hands with warm water, applied soap and scrubbed them for 15 seconds, rinsed them in warm water, and dried them on a cloth side towel. What did he do wrong?

Answer 43

Dried hands on a side towel

Question 44

When should food handlers wash their hands?

Answer 44

After changing tasks

Question 45

After washing her hands, a food handler applied a hand sanitizer, rubbed the sanitizer in, and immediately continued chopping vegetables on a cutting board. Why is this a problem?

Answer 45

She did not let the sanitizer dry.

Question 46

What must food handlers do after touching their body or clothing?

Answer 46

Wash their hands

Question 47

What is the intended use of a hand antiseptic?

Answer 47

Reduce pathogens on skin

Question 48

Hand antiseptics should be used

Answer 48

after handwashing

Question 49

What should the temperature of the water be when washing hands?

Answer 49

Warm

Question 50

A food handler who spends an entire shift forming hamburger patties should change gloves

Answer 50

every 4 hours during continual use, and more often if needed.

Question 51

Pathogens are likely to grow well in a meat stew that is

Answer 51

between 41°F and 135°F (5°C and 57°C).

Question 52

What is the purpose of color-coded equipment?

Answer 52

It helps keep equipment separate.

Question 53

What is the calibration nut on a bimetallic stemmed thermometer used for?

Answer 53

Keeping it accurate

Question 54

What thermocouple probe would be used to check the temperature of a pot of soup?

Answer 54

Immersion

Question 55

An operation has decided to purchase cut lettuce for salads rather than cutting the lettuce themselves. What is the benefit of doing this?

Answer 55

To prevent cross-contamination

Question 56

Pathogens grow most rapidly at temperatures between

Answer 56

70°F and 125°F (21°C to 52°C).

Question 57

When using an infrared thermometer, it must

Answer 57

be held close to the food.

Question 58

What must be done after completing each prep task to reduce the risk of cross-contamination?

Answer 58

Surfaces must be cleaned and sanitized

Question 59

Which thermocouple probe should be used to check the temperature of a pork roast?

Answer 59

Penetration

Question 60

Which temperature measuring device is designed for measuring surface temperatures?

Answer 60

Infrared Thermometer

Question 61

How long must shell stock tags be kept on file?

Answer 61

90 days after the last shellfish was sold or served from the container

Question 62

A shipment of whole chickens has been received with dark wing tips and a purple color around the neck. What should be done with the chicken?

Answer 62

Reject the chicken

Question 63

What does a “best by” date mean?

Answer 63

date the product should be eaten for best quality

Question 64

Should you cross-train employees so more people have the skills to receive deliveries?

Answer 64

No, specific staff should be responsible for receiving.

Question 65

At what maximum temperature can milk be received?

Answer 65

45°F (7°C)

Question 66

Where should a manager check to find recall notices?

Answer 66

Food and Drug Administration (FDA)

Question 67

An approved supplier

Answer 67

can show you their inspection report.

Question 68

At what maximum temperature can shell eggs be received?

Answer 68

45°F (7°C)

Question 69

What is the first thing that should be done when a food delivery arrives?

Answer 69

Inspect the vehicle for signs of contamination

Question 70

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?

Answer 70

Label the item to prevent it from accidentally be placed back in inventory

Question 71

How should the temperature of a shipment of sour cream be taken when it arrives at an operation?

Answer 71

Remove the lid of a container and put the thermometer stem into the sour cream

Question 72

What should be done if pests are spotted in a delivery vehicle?

Answer 72

Reject the entire delivery

Question 73

Beef that has been received is bright cherry red and has flesh that springs back when touched. What should be done with the beef?

Answer 73

Accept the beef

Question 74

What must be done after receiving a key drop delivery?

Answer 74

The delivery must be inspected

Question 75

Poultry is inspected by what government agency?

Answer 75

USDA

Question 76

What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41°F (5°C) before it must be sold, served, or thrown out?

Answer 76

7 days

Question 77

Where should food that doesn’t require refrigeration be stored?

Answer 77

In a dry location

Question 78

What should be done to ensure that food stored in a cooler is safe?

Answer 78

Randomly sample temperatures of food in the cooler

Question 79

Which item is stored correctly in a cooler?

Answer 79

Macaroni salad stored above raw salmon

Question 80

What should be done with food that has passed its use-by date?

Answer 80

It should be discarded

Question 81

What should be done to keep single-use items safe in storage?

Answer 81

Keep them in original packaging

Question 82

What should be done with the shelving in a cooler to keep food safe?

Answer 82

It should not be lined with anything

Question 83

What is the storage order in a cooler based on?

Answer 83

The internal cooking temperature for each food

Question 84

What is the discard date for potato salad that was prepared and stored on October 1?

Answer 84

October 7

Question 85

What should be done with food that has exceeded its date mark?

Answer 85

It should be discarded

Question 86

What must be included on the label of food that has not been stored in its original container?

Answer 86

The food’s common name

Question 87

How should food be rotated in storage?

Answer 87

So items with the earliest use-by dates are used before items with later dates

Question 88

At what temperature must hot TCS food be stored to keep it safe?

Answer 88

135°F (57°C) or higher

Question 89

Why should overloading coolers be avoided?

Answer 89

It reduces airflow

Question 90

A chef was preparing a dish that included beef and pork. The beef had a use-by date of September 1 while the pork had a use-by date of September 15. What is the discard date of the dish?

Answer 90

September 1

Question 91

Which government agency inspects foodservice operations?

Answer 91

State and local regulatory agencies

Question 92

When must violations of priority items typically need to be acted upon?

Answer 92

Within 24 hours

Question 93

What does your signature on a health inspection form indicate?

Answer 93

Acknowledgment that you received it

Question 94

What type of foodservice operation is subject to a regulatory inspection?

Answer 94

All operations that serve food

Question 95

Health inspectors will typically arrive

Answer 95

without warning.

Question 96

Which staff members need general food safety knowledge?

Answer 96

All staff members

Question 97

Which food safety topic is it critical for staff to receive training on?

Answer 97

How to label food for storage

Question 98

How can you identify training needs in a new hire?

Answer 98

By observing job performance

Question 99

When should staff be trained on food safety?

Answer 99

Immediately after being hired

Question 100

What can make the use of games in classroom training more effective?

Answer 100

If they are fun and easy to play