Servsafe Alcohol Practice Exam Q&ASERVSAFE 90 QUESTIONS ALL CORRECT

plain metal ring mineral buildup has formed on the steam table. which cleaning agent would best remove it? Ansdelimer a food handler is slicing roast beef continuously on a slicer for 6 hours. after 4 hours, the roast beef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. the meat is then put back on the slicer to continue slicing. what is the most serious risk of this procedure? Ans- time temperature abuse of the roast beef which is the best location for chemical detergents and sanitizers to be stored? Ans- on shelves in the dishwashing area the hair, nose, throat, and infected cuts of an average healthy person Ans- may carry Staphyloccocus who should the manager contact when reporting a suspected foodborne illness? Ans- local regulatory authority waste water backs up into the kitchen. who should be contacted after the regulatory authority suspends the permit to operate? Ans- licensed plumber what is the first thing a person in charge should do when someone arrives at the foodservice operation and says that they are there to conduct an inspection of the operation? Ans- ask for identifiction what is the reaction of the immune system to a specific food called? Ans- food intolerance tabletop equipment on legs requires a clearance of at least Ans- 4 inches shucked oysters must be Ans- purchased from an approved supplier which food should be stored below all others in a cooler? Ans- raw poultry a food handler has opened a container of commercially prepared potato salad. after how many days must the potato salad be discarded if it has been properly stored? Ans- 7 what is the correct way to clean a cutting board? Ans- wash, rinse, and sanitize an illness caused by what pathogen must be reported to the regulatory authority? Ans- norovirus which temperature is acceptable for cold storing potato salad? Ans- 46 F cross contact is a concern with Ans- allergens in food when prepping food for customers with a food allergy, food handlers must Ans- wash, rinse, and sanitize cookware and utensils first hand antiseptics may only be used if they are Ans- approved by the FDA in order from top to bottom, how should a pan of fresh chicken breasts, fresh salmon, a carton of broccoli, and fresh ground beef be stored on shelves in a cooler? Ans- broccoli, fresh salmon, fresh ground beef, and fresh chicken breasts which sink should be used to empty mop buckets and rinse cleaning tools and brushes? Ansservice a food handler should recalibrate a thermometer after Ans- it falls on the floor sinks must be used for the correct intended purpose to prevent Ans- cross contamination the most effective way to prevent pest problems is by Ans- maintaining a clean environment A delivery of rice boxes should be rejected if the Ans- Box bottoms are water stained a cook takes poultry out of the oven for service, checks the temp of poultry that is baking, and finds that it is 150 F . the cook records this in a log and continues cooking the poultry until its temp is at 165 F. which step in this process was the corrective action. Ans- continuing the cooking process the most common transmission form for hepatitis A in foodborne illness outbreaks involving ready to eat foods is Ans- an infected employee which information is required on a safety data sheet? (SDS) Ans- first aid information a cherry pit in a slice of pie is which type of contaminant? Ans- physical For a foodborne illness to be considered an "outbreak", a minimum of how many people must experience the same illness after eating the same food? Ans- 2 which practice reduces the risk of contamination in a food prep area? Ans- drinking beverages from a covered container with a straw a consumer advisory is required when serving Ans- Cooked to order hamburgers an operation is forced to close due to a natural disaster. the authorization to reopen must be issued by the Ans- state or local regulatory authority when a food recall occurs, the operation must Ans- discontinue use of the item reviewing video surveillance is part of which ALERT food defense awareness step? Ansemployees the appropriate concentration for an iodine sanitizer is Ans- 12.5-25 ppm how should food and supplies be stored in a dry storage area? Ans- away from the walls and 6 inches off the floor air curtains should be installed at the delivery entrance of an operation in order to Ans- deny pest access gloves should be used when handling ready to eat food that Ans- will not be cooked further what item is a major food allergen? Ans- soybeans within 2 hours of hot holding in a self service area, the temp of soup has dropped to 130 F. the soup is pulled from the area and reheated. the soup must be reheated to a temperature of Ans165 F for 15 seconds when washing hands properly, which other body part must also be cleaned? Ans- exposed parts of forearms which activity helps to prevent food contamination? Ans- reusing plates at a self service area which is the best way to thaw frozen shrimp? Ans- under refrigeration at 41 F or lower the primary goal of active managerial control is to reduce the risk of Ans- foodborne illness a manager should store canned soup that has been recalled in a(n) Ans- dry storage with a do not use label when should food contact surfaces be cleaned and sanitized? Ans- after each task An operation will offer take-out meals produced using the reduced-oxygen packaging (ROP) method to its customers. In order to do this, what must the operation do? Ans- create a HACCP plan which raw food should be stored above all others in a cooler to minimize cross contamination? Ans- carrots what is the primary source of hepatitis A Ans- human feces ALERT is an acronym that represents Ans- a way to decrease the risk of intentional food contamination a food handler working in a self service area should ensure that cold food is being held at which temperature or lower? Ans- 41 F operations serving highly susceptible populations should NOT serve Ans- undercooked eggs what is the maximum number of days that sliced roast beef can remain refrigerated at 41 F or below before it must be discarded? Ans- 7 when is a food considered adulterated? Ans- when it is held under unsanitary conditions traces of pesticides are found on raw poultry breasts. which type of contamination is this? Anschemical the MOST important aspect of personal cleanliness is Ans-