SERVSAFE EXAM AND ANSWERS.
What is a basic characteristic of a virus?
-Destroyed by cooking
-Grows in food
-Requires a living host to grow
- commonly found in cattle intestines - Answers-Requries a living host to grow
Food must be cooled from 135°F (57°C) to ______ within 2 hours.
-80°F (27°C)
-45°F (7°C)
-70°F (21°C)
-41°F (5°C) - Answers-70°F (21°C)
What is the most important factor in choosing an approved food supplier?
-It has a HACCP program or other safety system
-It has documented manufacturing and packaging practices
-It's warehouse is close to operation, reducing shipping time
-It has been inspected and complies with local, state, and federal laws. - Answers-It has
been inspected and complies with local, state, and federal laws.
Which method is a safe way to thaw food?
-As part of the cooking process
-Under running water at 125°F (52°C) or higher
-submerged in a sink of standing water at 70°F (21°C)
-on the counter at room temperature - Answers-As part of the cooking process
What is the minimum internal cooking temperature for seafood
-135°F (57°C) or higher for 15 seconds
-145°F (63°C) or higher for 15 seconds
-155°F (68°C) or higher for 15 seconds
-165°F (74°C) or higher for 15 seconds - Answers-145°F (63°C) or higher for 15
seconds
What must food handlers do after touching their body or clothing?
-wash their hands
-rinse their gloves
-change their apron
-use a hand antiseptic - Answers-Wash their hands
Hot TCS food being hot-held for service must be at what temperature?
,70°F (21°C) or above
125°F (52°C) or above
135°F (57°C) or above
155°F (68°C) or above - Answers-135°F (57°C) or above
TCS (Time and Temperature Control for Safety) food - Answers-Milk, Eggs, Shellfish,
Fish, Meats, Meat Alternatives, Untreated Garlic & Oil Mixtures, Baked Potatoes, Raw
Sprouts, Cooked Rice, Cut Tomatoes, Cut Melons
A food item that is received with an expired use-by date should be:
-rejected
-used immediately
-accepted but labeled differently
-accepted but kept separate from other items - Answers-Rejected
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?
-refer to the vendor notification for next steps
-contact the suppliers and arrange for the product to be picked up
-label the item to prevent it from accidentally being placed back in inventory
-inform the local media, customers, and employees of the reason for the recall -
Answers-Label the item to prevent it from accidentally being placed back in inventory
When delivering food for off-site service, raw poultry must be stored
-at a lower temperature than ready-to-eat food
-separately from ready-to-eat food
-without temperature control
-above raw beef - Answers-separately from ready-to-eat food
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
-corrective action
-re-evaluation
-identify risks - Answers-Management oversight
When should a food handler with a sore throat and fever be excluded from the
operation?
, -when customers served are primarily a high-risk population
-when the fever is over 100°F (38°C)
-when the sore throat lasted for more than five days
-before the regulatory authoriry is notified - Answers-When customers served are
primarily a high-risk population
Cold food can be held intentionally without temperature control for ___ hours as long as
it does not exceed 70°F (21°C).
-2
-4
-6
-8 - Answers-6
A manager asked a chief to continue cooking chicken breasts after seeing them cooked
to an incorrect temperature. This is an example of which steps in active management
control?
-identifying risks
-monitoring
-corrective actions
-re-evaluation - Answers-Corrective actions
What should a food handler do when working with an infected cut on the finger?
-cover the wound with a bandage
-stay away from food and prep areas
-cover the hand with a glove or a finger clot
-cover the wound with an impermeable bandage or finger clot and a glove - Answers-
Cover the wound with an impermeable bandage or finger clot and a glove
When washing hands, what is the minimum time that food handlers should scrub hands
and arms with soap?
-5 seconds
-8 seconds
-10 seconds
-18 seconds - Answers-10 seconds
A power outage has left hot TCS food out of temperature control for six hours. What
must be done with the food?
-cool the food 41°F (5°C) or lower
-serve the food immediately
-cook the food 165°F (74°C)
-throw the food away - Answers-Throw the food away
What is a basic characteristic of a virus?
-Destroyed by cooking
-Grows in food
-Requires a living host to grow
- commonly found in cattle intestines - Answers-Requries a living host to grow
Food must be cooled from 135°F (57°C) to ______ within 2 hours.
-80°F (27°C)
-45°F (7°C)
-70°F (21°C)
-41°F (5°C) - Answers-70°F (21°C)
What is the most important factor in choosing an approved food supplier?
-It has a HACCP program or other safety system
-It has documented manufacturing and packaging practices
-It's warehouse is close to operation, reducing shipping time
-It has been inspected and complies with local, state, and federal laws. - Answers-It has
been inspected and complies with local, state, and federal laws.
Which method is a safe way to thaw food?
-As part of the cooking process
-Under running water at 125°F (52°C) or higher
-submerged in a sink of standing water at 70°F (21°C)
-on the counter at room temperature - Answers-As part of the cooking process
What is the minimum internal cooking temperature for seafood
-135°F (57°C) or higher for 15 seconds
-145°F (63°C) or higher for 15 seconds
-155°F (68°C) or higher for 15 seconds
-165°F (74°C) or higher for 15 seconds - Answers-145°F (63°C) or higher for 15
seconds
What must food handlers do after touching their body or clothing?
-wash their hands
-rinse their gloves
-change their apron
-use a hand antiseptic - Answers-Wash their hands
Hot TCS food being hot-held for service must be at what temperature?
,70°F (21°C) or above
125°F (52°C) or above
135°F (57°C) or above
155°F (68°C) or above - Answers-135°F (57°C) or above
TCS (Time and Temperature Control for Safety) food - Answers-Milk, Eggs, Shellfish,
Fish, Meats, Meat Alternatives, Untreated Garlic & Oil Mixtures, Baked Potatoes, Raw
Sprouts, Cooked Rice, Cut Tomatoes, Cut Melons
A food item that is received with an expired use-by date should be:
-rejected
-used immediately
-accepted but labeled differently
-accepted but kept separate from other items - Answers-Rejected
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?
-refer to the vendor notification for next steps
-contact the suppliers and arrange for the product to be picked up
-label the item to prevent it from accidentally being placed back in inventory
-inform the local media, customers, and employees of the reason for the recall -
Answers-Label the item to prevent it from accidentally being placed back in inventory
When delivering food for off-site service, raw poultry must be stored
-at a lower temperature than ready-to-eat food
-separately from ready-to-eat food
-without temperature control
-above raw beef - Answers-separately from ready-to-eat food
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
-corrective action
-re-evaluation
-identify risks - Answers-Management oversight
When should a food handler with a sore throat and fever be excluded from the
operation?
, -when customers served are primarily a high-risk population
-when the fever is over 100°F (38°C)
-when the sore throat lasted for more than five days
-before the regulatory authoriry is notified - Answers-When customers served are
primarily a high-risk population
Cold food can be held intentionally without temperature control for ___ hours as long as
it does not exceed 70°F (21°C).
-2
-4
-6
-8 - Answers-6
A manager asked a chief to continue cooking chicken breasts after seeing them cooked
to an incorrect temperature. This is an example of which steps in active management
control?
-identifying risks
-monitoring
-corrective actions
-re-evaluation - Answers-Corrective actions
What should a food handler do when working with an infected cut on the finger?
-cover the wound with a bandage
-stay away from food and prep areas
-cover the hand with a glove or a finger clot
-cover the wound with an impermeable bandage or finger clot and a glove - Answers-
Cover the wound with an impermeable bandage or finger clot and a glove
When washing hands, what is the minimum time that food handlers should scrub hands
and arms with soap?
-5 seconds
-8 seconds
-10 seconds
-18 seconds - Answers-10 seconds
A power outage has left hot TCS food out of temperature control for six hours. What
must be done with the food?
-cool the food 41°F (5°C) or lower
-serve the food immediately
-cook the food 165°F (74°C)
-throw the food away - Answers-Throw the food away
