ServSafe Practice 80 Questions
A food handler comes to work with diarrhea. What should the manager tell
the food handler to do? - -Go home
- A food handler has cooled a container of chili to 70 F (21 C) in 1 hour.
HOw much time is left to cool the chili to 41 F (5 C)? - -5 hours left
- A food handler has just finished storing a dry food delivery. Which step
was done correctly:
a. stored food away from the wall.
b.stored food 4 in off the floor
c.stored food underneath a stairwell
d. stored food in an empty chemical container - -a. stored food away from
the wall
- A food handler is prepping a seafood dish on April 4th, using shrimp
and scallops. The shrimp has a use by date of April 8th, and the scallops
have a use by date of April 10th. What is the use by date for the seafood
dish? - -April 8th
- A local nursing home has a yearly barbecue for its residents. Which
food item should not be served?
Deviled eggs, potato salad, raw carrots, or raw hamburgers? - -raw
hamburgers
- A tuna salad is removed from the cooler at 9:00 am and put out for a
buffet at 11:00am, by what time must the tuna salad be served or thrown
out? - -3:00 pm
- bulk unpackaged food in self service areas must be labeled when - -
the manufacture claims the food is healthy
- How many hours can cold food be held after refrigeration before it
must be sold, served or thrown out? - -6 hours
- How should an item that has been recalled by its manufacturer be
stored in an operation? - -separately from food that will be served
- How should chemicals be stored? - -away from prep areas
- How should staff make sure the chemical sanitizer being used on a
food prep surface is at the correct strength? - -use a test kit to test the
sanitizers concentration when mixing it
- In a self service area, bulk unpackaged food does not need a label if
the product - -does not make a claim about health or nutrient content
, - Lasagna was removed from hot holding for service at 11:00 a.m. By
what time must it be served or thrown out? - -3:00 p.m.
- nursing home cafeteria staff are creating new menu items for a
breakfast for residents and their family members. What item is not safe to
serve? - -soft boiled eggs
- Parasites are commonly associated with what food? - -Wild game
- Ready to eat TCS food prepped in house must be date marked if it is
held more than how many hours? - -24 hours
- single use gloves are not required when? - -washing produce
- The temperature of clam chowder is checked during holding. According
to the operations policy, the chowder must be thrown out. What HACCP
principle is being practiced by throwing out the soup? - -corrective action
- The temperature of duck breast is checked during cooking. According
to the operations policy, the duck breast must be cooked for 16 minuets to
allow the internal temperate to reach 165F. What HACCP principal is
addressed by cooking the duck to 165 F? - -Critical limit
- What causes preschool aged children to be at risk for foodborne
illness? - -Their immune systems are not strong
- What condition promotes the growth of bacteria? - -Food held between
70 F and 125F
- What does the L stand for in the FDA's ALERT tool? - -LOOK
- What factors influence the effectiveness of a chemical sanitizer? - -
concentration, temperature, contact time, PH, and water hardness
- What information must be included on the label of food packaged on-
site for retail sale? - -List of ingredients
- What information must be on the label of the container of ready to eat
TCS food prepped on site for retail sale? - -potential allergens
- What information must be posted on a dishwasher? - -correct settings
- What is a cross connection? - -physical link between safe water and
clean water
- What is an example of physical contamination? - -bones in fish
- What is the first step in developing an HACCP plan? - -conduct a
hazard analysis
A food handler comes to work with diarrhea. What should the manager tell
the food handler to do? - -Go home
- A food handler has cooled a container of chili to 70 F (21 C) in 1 hour.
HOw much time is left to cool the chili to 41 F (5 C)? - -5 hours left
- A food handler has just finished storing a dry food delivery. Which step
was done correctly:
a. stored food away from the wall.
b.stored food 4 in off the floor
c.stored food underneath a stairwell
d. stored food in an empty chemical container - -a. stored food away from
the wall
- A food handler is prepping a seafood dish on April 4th, using shrimp
and scallops. The shrimp has a use by date of April 8th, and the scallops
have a use by date of April 10th. What is the use by date for the seafood
dish? - -April 8th
- A local nursing home has a yearly barbecue for its residents. Which
food item should not be served?
Deviled eggs, potato salad, raw carrots, or raw hamburgers? - -raw
hamburgers
- A tuna salad is removed from the cooler at 9:00 am and put out for a
buffet at 11:00am, by what time must the tuna salad be served or thrown
out? - -3:00 pm
- bulk unpackaged food in self service areas must be labeled when - -
the manufacture claims the food is healthy
- How many hours can cold food be held after refrigeration before it
must be sold, served or thrown out? - -6 hours
- How should an item that has been recalled by its manufacturer be
stored in an operation? - -separately from food that will be served
- How should chemicals be stored? - -away from prep areas
- How should staff make sure the chemical sanitizer being used on a
food prep surface is at the correct strength? - -use a test kit to test the
sanitizers concentration when mixing it
- In a self service area, bulk unpackaged food does not need a label if
the product - -does not make a claim about health or nutrient content
, - Lasagna was removed from hot holding for service at 11:00 a.m. By
what time must it be served or thrown out? - -3:00 p.m.
- nursing home cafeteria staff are creating new menu items for a
breakfast for residents and their family members. What item is not safe to
serve? - -soft boiled eggs
- Parasites are commonly associated with what food? - -Wild game
- Ready to eat TCS food prepped in house must be date marked if it is
held more than how many hours? - -24 hours
- single use gloves are not required when? - -washing produce
- The temperature of clam chowder is checked during holding. According
to the operations policy, the chowder must be thrown out. What HACCP
principle is being practiced by throwing out the soup? - -corrective action
- The temperature of duck breast is checked during cooking. According
to the operations policy, the duck breast must be cooked for 16 minuets to
allow the internal temperate to reach 165F. What HACCP principal is
addressed by cooking the duck to 165 F? - -Critical limit
- What causes preschool aged children to be at risk for foodborne
illness? - -Their immune systems are not strong
- What condition promotes the growth of bacteria? - -Food held between
70 F and 125F
- What does the L stand for in the FDA's ALERT tool? - -LOOK
- What factors influence the effectiveness of a chemical sanitizer? - -
concentration, temperature, contact time, PH, and water hardness
- What information must be included on the label of food packaged on-
site for retail sale? - -List of ingredients
- What information must be on the label of the container of ready to eat
TCS food prepped on site for retail sale? - -potential allergens
- What information must be posted on a dishwasher? - -correct settings
- What is a cross connection? - -physical link between safe water and
clean water
- What is an example of physical contamination? - -bones in fish
- What is the first step in developing an HACCP plan? - -conduct a
hazard analysis
