Servsafe Practice Exam Part 3

 Question 51 1 out of 1 points When food b becomes unsafe, it is most often due to: Selected Answer: d. Answers: a. The people handling the food. Insects and rodents b. The equipment used in food preparation. c. The operation serving the food. d. The people handling the food.  Question 52 1 out of 1 points What should be used to day hands after washing them? Selected Answer: 4. Answers: 1. Single-use paper towel Common cloth towel 2. Clean apron 3. Clean shirt 4. Single-use paper towel  Question 53 1 out of 1 points Unless your local regulatory agency allows otherwise, proper hand maintenance indicates that it is inappropriate for foodhandlers to wear all of the following, except Selected Answer: 3. Answers: 1. A clean bandage on a cut covered with a finger cot. Nail polish 2. False fingernails 3. A clean bandage on a cut covered with a finger cot. 4. Long fingernails  Question 54 1 out of 1 points Management can play a key role in promoting proper personal hygiene by Selected Answer: d. Answers: a. Modeling proper behavior at all times Permitting smoking in foodpreparation areas b. Providing hand lotion in handwashing stations c. Providing reusable gloves for foodhandlers d. Modeling proper behavior at all times  Question 55 1 out of 1 points Which thermometer should be used to monitor the temperature of the sanitizing rinse in a dishwashing machine? Selected Answer: a. Answers: a. Maximum registering Maximum registering b. Bimetallic stemmed c. Glass d. Infrared  Question 56 1 out of 1 points Which element below would most likely be part of a master cleaning schedule? Selected Answer: b. Answers: a. Procedures for cleaning and sanitizing the dry-storage areas First-aid information and steps to take in an emergency b. Procedures for cleaning and sanitizing the dry-storage areas c. Purchasing schedule of cleaning materials d. Description of protective equipment needed when cleaning the floors  Question 57 1 out of 1 points What must be done to the floors in a food prep area? Selected Answer: a. Answers: a. Cleaned and sanitized regularly. Cleaned and sanitized regularly. b. Sanitized regularly. c. Cleaned regularly. d. Cleaned and sanitized only when dirty.  Question 58 1 out of 1 points Material Safety Data Sheets must list all of the following, except: Selected Answer: 3. Container size of the chemical. Answers: 1. First-air information. 2. A list of hazardous ingredients. 3. Container size of the chemical. 4. Information about the safe use and handling of the chemical.  Question 59 1 out of 1 points The minimum water temperature of the final sanitizing rinse in a high-temperature mechanical dishwasher must be at least Selected Answer: a. Answers: a. 180 F. 180 F. b. 160 F. c. 120 F. d. 150 F.  Question 60 1 out of 1 points Which United States government agency is responsible for the inspection of meat and poultry? Selected Answer: b. Answers: a. U.S. Department of Agriculture (USDA). U.S. Centers for Disease Control and prevention (CDC). b. U.S. Department of Agriculture (USDA). c. U.S. Food and Drug Administration (FDA) d. U.S. Public Health Service (PHS)  Question 61 1 out of 1 points Which agency enforces food safety in a restaurant? Selected Answer: 2. Answers: 1. State or local health department. CDC. 2. State or local health department. 3. USDA. 4. FDA.  Question 62 1 out of 1 points Which operation would most likely be subject to a food safety inspection by a federal agency? Selected Answer: 2. Answers: 1. Passenger train traveling from New York to Chicago. Local ice cream store with a history of food safety violations. 2. Passenger train traveling from New York to Chicago. 3. Hospital. 4. Food kitchen run by church volunteers.  Question 63 1 out of 1 points A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot-holding unit. The temperature was 120 degrees F, which did not meet the operation's critical limit of 135 degrees F. The chef recorded the temperature in the log and reheated the soup to 165 degrees F for 15 seconds within 2 hours. Which was the corrective action? Selected Answer: a. Answers: a. Reheating the soup Reheating the soup b. Checking the critical limit c. Recording the temperature in the log d. Sanitizing the thermometer probe  Question 64 1 out of 1 points What does an operation that wants to smoke food as a method of preservation need to have before processing food this way? Selected Answer: b. Answers: a. Variance from the regulatory authority Crisis-management plan b. Variance from the regulatory authority c. Master cleaning schedule d. Food safety certificate  Question 65 1 out of 1 points Which program should be in place before you begin developing your food safety system? Selected Answer: 3. Answers: 1. Personal hygiene program. None of these 2. Incentive program. 3. Personal hygiene program. 4. Workplace accident prevention program.  Question 66 1 out of 1 points The temperature of a roast is checked to see if it has met its critical limit of 145 degrees f for 4 minutes. This is an example of which HACCP principle? Selected Answer: b. Answers: a. Monitoring Hazard analysis b. Monitoring c. Verification d. Record keeping  Question 67 1 out of 1 points The temperature of a roast is checked to see if it has met its critical limit of 145 F. This is an example of which HACCP principle? Selected Answer: 1. Answers: 1. Monitoring Monitoring 2. Recordkeeping 3. Verification 4. Hazard analysis  Question 68 1 out of 1 points A HACCP plan is required when an establishment: Selected Answer: 2. Packages unpasteurized juice for sale to consumers without a warning label. Answers: 1. Serves raw shellfish 2. Packages unpasteurized juice for sale to consumers without a warning label. 3. Serves undercooked ground beef. 4. Uses mushrooms that have been picked in the wild.  Question 69 1 out of 1 points What is the most serious risk from a cross-connection? Selected Answer: a. Answers: a. The potable water supply may become contaminated. The potable water supply may become contaminated. b. Beverage dispensers may be damaged by corrosive minerals. c. Sprinkler slystems can be disabled. d. Grease traps may become blocked.  Question 70 1 out of 1 points When mounting tabletop equipment on legs, the clearance between the base of the equipment and the tabletop must be at least: Selected Answer: 4. Answers: 1. Four inches. Six inches. 2. One inch. 3. Two inches. 4. Four inches.  Question 71 1 out of 1 points Generally, operations that use a private water source, such as a well, must have it tested at least Selected Answer: d. Answers: a. Once a year Every three years b. Every 5 years c. Every 2 years d. Once a year  Question 72 1 out of 1 points A plumbing problem has caused a backup of raw sewage in the bathroom. What is the proper course of action? Selected Answer: Answers: d. Immediately close the establishment a. Close the bathroom to customers b. Close the bathroom and call a plumber c. Close the bathroom, wait for the sewage to drain, and then clean and sanitize the area d. Immediately close the establishment  Question 73 1 out of 1 points Equipment food-contact surfaces must meet all of the following conditions, except: Selected Answer: 1. They must be absorbent. Answers: 1. They must be absorbent. 2. They must be smooth. 3. They must resist pitting. 4. They must be corrosion resistant.  Question 74 1 out of 1 points Equipment approved for use in the prep area should have a seal of approval from which of the following? Selected Answer: d. Answers: a. NSF International. USDA. b. HACCP. c. FDA. d. NSF International.  Question 75 1 out of 1 points What is the correct temperature for receiving hot TCS food? Selected Answer: d. Answers: a. 135 degrees F or higher 100 degrees F or higher b. 41 degrees F or higher c. 165 degrees f or higher  Question 76 1 out of 1 points When you are receiving a delivery of food for your establishment, it is important that you Selected Answer: a. Answers: a. Check the temperture and quality before accepting it Check the temperture and quality before accepting it b. Store it with other recent deliveries c. Refrigerate it before inspecting it d. Take it out of its original packaging before storing it  Question 77 1 out of 1 points What is the right way to measure the temperature of fresh, meat, poultry, or fish when it is delivered? Selected Answer: d. Answers: a. Insert the thermometer stem or probe into the thickest part of the product Use the ice-point method b. Place a probe on the surface of the food and wait 15 seconds c. Insert the thermometer stem or probe between two packages d. Insert the thermometer stem or probe into the thickest part of the product  Question 78 1 out of 1 points Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this? Selected Answer: c. Answers: a. Time-temperature abuse Cross-contact b. Incorrect cleaning and sanitizing c. Time-temperature abuse d. Cross-contamination  Question 79 1 out of 1 points What is the right way to measure the temperature of liquids, such as fresh-squeezed orange juice packaged in cartons? Selected Answer: 4. Answers: 1. Open the carton and insert the thermometer stem or probe, being careful not to touch the container. Pour the liquid into a cup or glass and measure the temperature of the liquid. 2. Check the TTI and avoid using a thermometer. 3. Place the thermometer stem or probe between two cartons. 4. Open the carton and insert the thermometer stem or probe, being careful not to touch the container.  Question 80 1 out of 1 points If food is UHT-pasteurized and aseptically packaged, Selected Answer: b. Answers: a. It can be delivered at room temperature. It must be delivered at 41 F. or lower. b. It can be delivered at room temperature. c. It must be delivered at 50 F. or lower. d. It must be delivered frozen.