Servsafe Practice Exam Part 12

 Question 10 1 out of 1 points Cold-holding equipment must be able to keep food at Selected Answer: b. Answers: a. 41 F 70 F b. 41 F c. 32 F d. 50 F  Question 11 1 out of 1 points All of the following are ways to prevent cross-contamination,except Selected Answer: 3. Answers: 1. Washing and sanitizing utensils once a day. Using one work area to prepare vegetables for salad and another work area to prepare raw poultry ane meat. 2. Using wiping cloths that are rinsed after each use and stored in sanitizing solution. 3. Washing and sanitizing utensils once a day. 4. Cleaning and sanitizing a cutting board after raw meat was cut on it and before cooked eggs are chopped on it.  Question 12 1 out of 1 points Cross-contamination can be prevented by: Selected d. Answer: Using color-coded cutting boards and utensils. Answers: a. Purchasing produce only from approved suppliers. b. Reheating food to 165 F. for 15 seconds. c. Storing glass thermometers in rubbing alcohol when not in use. d. Using color-coded cutting boards and utensils.  Question 13 1 out of 1 points Which kind of probe would you attach to a thermocouple or thermistor to measure the temperature of frying oil? Selected Answer: a. Answers: a. Immersion probe Immersion probe b. Surface probe c. Air probe d. Penetration probe  Question 14 1 out of 1 points At which temperatures do most foodborne pathogens grow most quickly? Selected Answer: c. Answers: a. Between 70 degrees F and 125 degrees F. Between 0 degrees F and 41 degrees F b. Between 130 degrees F and 165 degrees F c. Between 70 degrees F and 125 degrees F. d. Between 45 degrees F and 65 degrees F  Question 15 1 out of 1 points You discover that a hanging thermometer inside a refrigerator is not accurate. Which of the following is the best course of action? Selected Answer: a. Answers: a. Replace the thermometer with a new one Replace the thermometer with a new one b. Recalibrate it using the boilingpoint method c. Place it in a cup of water in the refrigerator d. Recalibrate it using the ice-point method  Question 16 1 out of 1 points You must purchase a new thermometer for the restaurant. Which type would not be a proper choice? Selected Answer: 4. Answers: 1. Glass thermometer Bimetallic stemmed thermometer 2. Thermistor 3. Thermocouple 4. Glass thermometer  Question 17 1 out of 1 points Which is an improper food storage procedure? Selected Answer: c. Answers: a. The manager maintains the temperature in the freezer at 32 F (0 C). An employee monitors the temperature of a freezer unit with a calibrated thermometer. b. An employee inspects food and places it in a freezer right away. c. The manager maintains the temperature in the freezer at 32 F (0 C). d. A manager schedules the freezer to be defrosted regularly.  Question 18 1 out of 1 points Which of the following statements is incorrect? Selected Answer: c. Answers: a. Before food is placed in the freezer, it should be removed from its original container and wrapped tightly in mositure-proof material Frozen food should be rotated using the FIFO method b. Food should be placed in the freezer in a way so that air can circulate c. Before food is placed in the freezer, it should be removed from its original container and wrapped tightly in mositure-proof material d. If a frozen food product that has just been delivered is to be used immediately, it can be stored in the refrigerator  Question 19 1 out of 1 points Which is not a good storage practice? Selected Answer: 1. Answers: 1. Storing raw poultry at temperatures between 41 F. and 135 F. Storing raw poultry at temperatures between 41 F. and 135 F. 2. Storing raw meat below ready-to-eat food. 3. Shelving food based on its expiration date. 4. Storing live shellfish at an air tempeature of 45 F. or lower.  Question 20 1 out of 1 points In refrigerated storage, it is proper to Selected Answer: c. Answers: a. Store meat, poultry, and fish separately from produce, if possible Place just-cooked food in the refrigerator to cool it rapidly b. Place raw food above cooked food c. Store meat, poultry, and fish separately from produce, if possible d. Line shelves with paper or foil to prevent dripping  Question 21 1 out of 1 points Dry food should be stored off of the floor by at least: Selected Answer: b. Answers: a. 6 inches. 2 inches. b. 6 inches. c. 4 inches. d. 1 inch.  Question 22 1 out of 1 points Which date should be placed o the label of leftover pasta salad? Selected Answer: b. Answers: a. When it should be discarded. The Friday following prep. b. When it should be discarded. c. When the ingredients were received from the vendor. d. The last serving day of the month.  Question 23 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 and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle? Selected Answer: d. Answers: a. Corrective action Verification b. Hazard analysis c. Monitoring d. Corrective action  Question 24 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: c. Variance from the regulatory authority Answers: a. Food safety certificate b. Crisis-management plan c. Variance from the regulatory authority d. Master cleaning schedule  Question 25 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: 2. Answers: 1. Monitoring Hazard analysis 2. Monitoring 3. Recordkeeping 4. Verification  Question 26 1 out of 1 points Which of the following is not one of the seven HAACP principles? Selected Answer: c. Answers: a. Revising recipes Establishing critical limits b. Identifying corrective actions c. Revising recipes d. Assessing hazards  Question 27 1 out of 1 points Which is not one of the CDC's most common risk factors for foodborne illness? Selected Answer: 3. Answers: 1. Failing to have a pest control program. Failing to cook food adequately. 2. Failing to purchase food from safe sources. 3. Failing to have a pest control program. 4. Failing to hold food at the proper temperature.  Question 28 1 out of 1 points The temperature of a roast is checked to see if it has met its critical limit of 145 F for 4 minutes. This is an example of which HACCP principle? Selected Answer: b. Answers: a. Monitoring Verification b. Monitoring c. Hazard analysis d. Record keeping  Question 29 1 out of 1 points Reviewing deficiencies during regulatory inspections can help identify: Selected Answer: c. Answers: a. Training gaps. What food sells best. b. Consumer satisfaction. c. Training gaps. d. The state of employee morale.  Question 30 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: b. Answers: a. Stop, correct, and retrain the foodhandler on correct procedures. Point out a more direct route through the prep area. b. Stop, correct, and retrain the foodhandler on correct procedures. c. Ask the foodhandler to double-bag the garbage to prevent leakage. d. Review the correct safety techniques for lifting heavy objects with the foodhandler.  Question 31 1 out of 1 points What is the first task in training a large group of servers to prevent contamination of food? Selected Answer: a. Answers: a. Assess the training needs of the servers on this topic. Assess the training needs of the servers on this topic. b. Put staff into small groups, based on server experience. c. Make a list of possible information to cover. d. Provide servers with operation manuals on the topic.  Question 32 1 out of 1 points Which of the following is an example of cross-contamination? Selected Answer: d. Answers: a. Touching raw food and then touching ready-to-eat food Washing hands frequently b. Speaking to someone who has a cold c. Cleaning and sanitizing work surfaces d. Touching raw food and then touching ready-to-eat food  Question 33 1 out of 1 points Foodservice operations in all of the following facilities serve groups that are at high risk of contracting foodborne illness, except: Selected Answer: a. Answers: a. Universities Universities b. Hospitals c. Senior care homes d. Preschools  Question 34 1 out of 1 points Food contamination resulting in foodborne illness is most often caused by: Selected Answer: 3. Answers: 1. Improperly washed hands Dirty utensils 2. Improper storage practices 3. Improperly washed hands 4. Insects and rodents