Servsafe Practice Exam Part 21

 Question 62 1 out of 1 points Molds prefer to grow: Selected Answer: c. Answers: a. In acidic food with low water activity Only on highly acidic food b. Only on food of animal origin c. In acidic food with low water activity d. Only on food containing protein  Question 63 1 out of 1 points Which of these foodborne illnesses is best prevented by handwashing? Selected Answer: c. Answers: a. Norovirus Salmonellosis b. Ciguatera c. Norovirus d. Purchasing from approved, reputable suppliers  Question 64 1 out of 1 points Which of the following is an example of a spoilage microorganism? Selected Answer: b. Answers: a. Mold Hepatitis A virus b. Mold c. Histamine d. Salmonella spp.  Question 65 1 out of 1 points The best way to minimize the growth of bacteria in TCS foods in a cold holding unit is to: Selected Answer: c. Answers: a. Maintain foods at 41 F. or lower. Wear gloves to prevent barehanded contact with foods. b. Use separate utensils for dispensing each food. c. Maintain foods at 41 F. or lower. d. Cook all foods to a minimum of 135 F.  Question 66 1 out of 1 points Bacteria in the process of reproduction: Selected Answer: 2. Answers: 1. Can be killed by high temperatures Always multiply very slowly 2. Can be killed by high temperatures 3. Require a human host 4. Can be killed by freezing temperatures  Question 67 1 out of 1 points Which condition does not typically support the growth of microorganisms? Selected Answer: 2. Answers: 1. High acidity Protein 2. High acidity 3. Time 4. Moisture  Question 68 1 out of 1 points Which of the following is a key factor to preventing bacterial growth? Selected Answer: a. Answers: a. Time and temperature control Time and temperature control b. Small quantitites of food additives c. Personal hygiene d. Menu evaluation  Question 69 1 out of 1 points Which of the following would not be an example of a corrective action? Selected Answer: Answers: c. Throwing out potato salad that has remained at room temperature for longer than 4 hours a. Covering a cut with a bandage and finger cot b. Continuing to cook a hamburger that has not reached an internal temperature of 155ºF (68ºC) for fifteen sections c. Throwing out potato salad that has remained at room temperature for longer than 4 hours d. Rejecting a delivery of fish received at an internal temperature of 60ºF (16ºC)  Question 70 1 out of 1 points The temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit of 135 F. and is discarded according to house policy. Discarding the stew is an example of which HACCP principle? Selected Answer: 1. Answers: 1. Corrective action Corrective action 2. Hazard analysis 3. Verification 4. Monitoring  Question 71 1 out of 1 points A cook takes the temperature of a whole turkey before removing it from the oven and finds the temperature to be 155 F. The turkey is returned to the oven until the temperature of the breast reaches 165 F. This is an example of: Selected Answer: a. Answers: a. Taking a corrective action. Taking a corrective action. b. Establishing critical control points. c. Verifying that the system works. d. Conducting a hazard analysis.  Question 72 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 F., which did not meet the operation's critical limit of 135 F. The chef recorded the temperature in the log and reheated the soup to 165 F. for 15 seconds within two hours. Which was the corrective action? Selected Answer: d. Answers: a. Reheating the soup Checking the critical limit b. Recording the temperature in the log c. Sanitizing the thermometer probe d. Reheating the soup  Question 73 1 out of 1 points When would a manager have to submit a HACCP plan to the regulatory authority? Selected Answer: d. Answers: a. Before producing food using reduced oxygen packaging (ROP). When serving food produced outside of the United States. b. When allowing steaks to be served rare or medium rare. c. Before adding breakfast dishes to the menu. d. Before producing food using reduced oxygen packaging (ROP).  Question 74 1 out of 1 points A HACCP-based inspection: Selected Answer: 4. Answers: 1. Focuses on the flow of food in an establishment. Can be conducted only with the prior written permission of an establishment's owner. 2. Is shorter and much less complex than a typical health department inspection. 3. Is required for establishments seating more than 50 persons. 4. Focuses on the flow of food in an establishment.  Question 75 1 out of 1 points Connecting a pipe between a potable water source and a water source of unknown quality is: Selected Answer: b. Answers: a. Unacceptable at any time. Acceptable when washing pots and pans. b. Unacceptable at any time. c. Acceptable when hooking up an ice machine. d. Not preferred but is acceptable for cleaning.  Question 76 1 out of 1 points If there is a sudden drop in water pressure, a possible result is: Selected Answer: 2. Answers: 1. Backflow. Grease condensation. 2. Backflow. 3. Work flow. 4. Porosity.  Question 77 1 out of 1 points Which of the following is an example of an air gap? Selected Answer: d. Answers: a. Air space between the drainpipe of a sink and the floor drain A hose that is left submerged in a bucket b. A faucet that is at the same level as the flood rim of a sink c. Waste water that is channeled into a floor drain d. Air space between the drainpipe of a sink and the floor drain  Question 78 1 out of 1 points Because a water main in the street has broken, your establishment suddenly has no running water. Which of the following is an appropriate response? Selected Answer: d. Answers: a. Purchase ice and use bottled water Call the local health department b. Close the bathrooms c. Cross-connect the hot and cold water lines to prevent backflow. d. Purchase ice and use bottled water  Question 79 1 out of 1 points When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least Selected Answer: c. Answers: a. 4 inches 2 inches b. 1 inch c. 4 inches d. 6 inches  Question 80 1 out of 1 points What kind of lids must each establishment provide for outdoor dumpsters? Selected Answer: c. Answers: a. Tightfitting. Selfclosing. b. Colorcoded. c. Tightfitting. d. Loosefitting.