Servsafe Practice Exam Part 20

 Question 45 1 out of 1 points Which type of cleaner would best remove mineral deposits from steam tables? Selected Answer: 2. Answers: 1. Delimer. Solvent cleaner. 2. Delimer. 3. Abrasive cleaner. 4. Detergent.  Question 46 1 out of 1 points To ensure that the sanitizing solution for a food-preparation surface will work properly, a foodhandler should: Selected Answer: 2. Answers: 1. Use a test kit to check its concentration. Rinse it from the surface and then apply it a second time. 2. Use a test kit to check its concentration. 3. Test the surface to confirm that no more microorganisms are present. 4. Heat it to the temperature recommended by the manufacturer.  Question 47 1 out of 1 points A foodhandler wonders when the dry storage area needs to be cleaned. What can be done to find out, other than asking the manager? Selected Answer: c. Answers: a. Check the Master Cleaning Schedule. Wait until told to clean it. b. Find out when the next inspection is scheduled. c. Check the Master Cleaning Schedule. d. Review the Cleaning Duty Roster Worksheet.  Question 48 1 out of 1 points A food employee is labeling a container of cooled, cooked roast beef to be stored in the refrigerator. The label should include the product name and: Selected Answer: 3. Answers: 1. Use-by-date. Yield. 2. The spices used. 3. Use-by-date. 4. The source of the food.  Question 49 1 out of 1 points To help ensure that shell eggs will be safe to eat, they should be: Selected Answer: d. Answers: a. Stored in the cooler at 45 F. or lower. Pooled for preparation at a later time. b. Mixed together with pasteurized eggs. c. Cooked to 130 F. d. Stored in the cooler at 45 F. or lower.  Question 50 1 out of 1 points A restaurant that has prepared tuna salad can store it at 41 F. for a maximum of: Selected Answer: 1. Answers: 1. Seven days. Seven days. 2. Fourteen days 3. One day. 4. Three days.  Question 51 1 out of 1 points How long can ready-to-eat TCS food that was prepped in-house be stored if it was held at 41 degrees F or lower? Selected Answer: b. Answers: a. 7 days 5 days b. 7 days c. 9 days d. 3 days  Question 52 1 out of 1 points What must be included on the label of TCS food that was prepped inhouse? Selected Answer: c. Answers: a. Date that the food should be thrown out. Name of each TCS ingredient included. b. Date that the food was received. c. Date that the food should be thrown out. d. List of all potential ingredients in the food.  Question 53 1 out of 1 points The FIFO method helps ensure all of these during storage except Selected Answer: 1. Answers: 1. Items that have passed their expiration date are used first. Items that have passed their expiration date are used first. 2. The oldest products are used first. 3. Prepared items are used before they expire. 4. Products are properly rotated.  Question 54 1 out of 1 points In what type of places are cockroaches found? Selected Answer: d. Answers: a. Warm, moist, and dark Cold, dry, and light b. Cold, moist, and dark c. Warm, dry, and light d. Warm, moist, and dark  Question 55 1 out of 1 points Where is the best place to store recyclables? Selected Answer: 2. Answers: 1. As far away from your building as regulations permit. In the basement. 2. As far away from your building as regulations permit. 3. In the dry storeroom. 4. Near receiving.  Question 56 1 out of 1 points What smell may be a sign that cockroaches are present? Selected Answer: d. Answers: a. Strong, oily Mild, seaweed b. Sharp, musty c. Warm, spicy d. Strong, oily  Question 57 1 out of 1 points All of the following are signs of a cockroach infestation, except Selected Answer: 3. Answers: 1. Dime-sized holes at the base of a wall. Black specks that look like black pepper. 2. Small black capsules. 3. Dime-sized holes at the base of a wall. 4. A strong oily odor.  Question 58 1 out of 1 points The three basic rules of an integrated pest management program are: 1) deny pests access to the operation, 2); ________________________, and 3): work with a licensed PCO to eliminate pests that do enter. Selected Answer: b. Answers: a. Deny pests food, water, and a nesting or hiding place. Notify the EPA that pesticides arre being used in the establishment. b. Deny pests food, water, and a nesting or hiding place. c. Document all infestations with the local regulatory authority. d. Prepare a chemical application schedule and post it pubicly.  Question 59 1 out of 1 points A foodhandler lifts the garbage bag over the food prep counter when passing through the prep area on the way to the dumpster. What should a manager do? Selected Answer: d. Answers: a. Stop, correct, and retrain the foodhandler on correct procedures. Review the correct safety techniques for lifting heavy objects with the foodhandler. b. Ask the foodhandler to double-bag the garbage to prevent leakage. c. Point out a more direct route through the prep area. d. Stop, correct, and retrain the foodhandler on correct procedures.  Question 60 1 out of 1 points The manager's responsibility for staff food safety training is to: Selected Answer: b. Answers: a. Make sure that staff have the knowledge and skills to keep food safe. Provide all staff with videos, and DVDs for training. b. Make sure that staff have the knowledge and skills to keep food safe. c. Test staff's food safety knowledge. d. Send all staff to a ServSafe training class.  Question 61 1 out of 1 points Which type of training method follows the principle of "You have learned something when you can teach someone else how to do it"? Selected Answer: c. Answers: a. Jigsaw design Information search b. On-the-Job Training c. Jigsaw design d. Classroom training