Serv Safe 2022 Exam Practice Question

ServSafe 2022 Exam practice questions COMPLETE SOLUTION A shipment of unbroken shell eggs should be rejected when the - ✔✔eggs are soiled The third compartment of a 3-compartment sink should contain - ✔✔sanitizing solution When transporting food, food holding compartments must be - ✔✔cleaned thoroughly and regularly Which item is a food handler permitted to wear on hands and arm? - ✔✔Plain metal band ring What should a cook do when prepping foods such as Caesar salad dressing or mayonnaise for highly susceptible populations - ✔✔substitute pasteurized egg for raw eggs The organization responsible for writing and updating the Food Code is the - ✔✔Food and Drug Administration (FDA) The maximum internal receiving temperature for fresh poultry is - ✔✔41F Who is required to wear a hair restraint while working in food service operation - ✔✔dishwashers Which information must a HACCP plan for sous vide soup contain - ✔✔the materials, ingredients, and equipment used The stem of a meat thermometer shall be constucted of - ✔✔stainless steel Shatter resistant heat lamp bulbs are an excellent way to prevent which type of contamination? ✔✔Physical For an iodine sanitizer to be effective, it must remain in contact with the utensil or surface for at least how many seconds? - ✔✔30 Norovirus can be prevented by - ✔✔Washing hands frequently when a food recall occurs, the operation must - ✔✔Discontinue use of the food item Which contains a common food allergen? - ✔✔tofu (soy) a food handler should recalibrate a probe type thermometer - ✔✔when it falls on the floor A cook checks the temperature of soup being held for service, and it is 130F. The cook reheats the soup the soup to 165F. This is an example of - ✔✔Taking corrective action What is the best way to prevent foodborne illness - ✔✔Wash hands after using the restroom Chemicals taken from bulk containers and transferred to individual containers such as spray bottles must be - ✔✔labeled with the chemical name An infared thermometer is best used to measure the temperature of - ✔✔equipment Large ice crystals on a frozen food item indicates that the food has undergone - ✔✔time temperature abuse Which is the primary food safety concern with overstocking a cooler - ✔✔correct temperature are difficult to maintain Reusuble containers provided by an operation for take home food must be - ✔✔cleaned and sanitized by the operation before being filled A food handler drops several eggs on the floor and cleans the mess right away with a mop from the storage area. What should the food handler do next? - ✔✔clean the mop in a utility sink What are pooled eggs? - ✔✔eggs that are cracked open and combined in one container Food contact surfaces that retain their existing qualities under normal use conditions are considered ✔✔durable The most effectve way to prevent pest problem is by - ✔✔maintaining clean enviroment An illness caused by what pathogen must be reported to regulatory authorities - ✔✔clostridium botulinum Which plumbing device helps prevent a backflow or back siphonage? - ✔✔vaccum breaker Consumer advisory is required when serving - ✔✔cooked to medium - rare hamburgers What will happen if an operation does not take action when an imminent health hazard occurs? ✔✔immediate closure by the regulatory authority According to FDA food code, what is the primary reason why a food establishment should develop a food defense program? - ✔✔To contribute to safer and more secure food supply A food handler must be excluded from an operation if he or she is diagnosed with an illness cause by what patahogen? - ✔✔Typhoid Fever What precaution should a food handler take when cleaning up vomit? - ✔✔Determine correct sanitizer to use When serving a highly suspectible population, time as the control for safety should never be used for ✔✔raw eggs An unacceptable material for cutting board is - ✔✔soft wood, such as pine How many seconds should the total handwashing process take - ✔✔20 Floors in a food prep area must be - ✔✔Cleaned and sanitized regularly. Which food is associated with hepatitis A? - ✔✔shellfish Which food is associated with nontyphoidal salmonella? - ✔✔Cantaloupes Dairy products, other than milk, must be recieved at or below - ✔✔45F Cold TCS foods must be recieved at or below - ✔✔41F It is acceptable for an employee to wear fingernail polish if the employee is a(n) - ✔✔hostess Single use gloves must be worn by a food handler when he or she - ✔✔has an open wound on one of his or her hands Delivery of rice boxes should be rejected if the - ✔✔Box bottoms are water stained Which food can be reserved to customers - ✔✔individual packaged condiments A container on the counter labeled 'ground beef' is not properly dated. The cook tells the person in charge that was prepared recently. What should they do? - ✔✔discard the ground beef What is the minimum hot holding temperature for macaroni and cheese on a buffet line - ✔✔135F What is the cold holding temperature for macaroni salad on a buffet line - ✔✔41F A variance from the local health department is required when - ✔✔displaying live shellfish in a tank for consumption Pasta or rice dish that will be held for hot service must be cooked to minimum internal temperature of ______ for ______ - ✔✔135F Pork, beef, veal, or lamb roast must be cooked to minimum internal temperature of ______ for ______ . - ✔✔145F, 4 minutes Shell eggs that will be hot held for service must be cooked to minimum internal temperature of ______ for ______ seconds. - ✔✔155F, 15 Shell eggs that will be serving immediately must be cooked to minimum internal temperature of ______ for ______ seconds. - ✔✔145F, 15 Stuffing made with fish, meat, or poultry must be cooked to minimum internal temperature of ______ for ______ seconds. - ✔✔165F, 15 seconds Cooked Turkey is removed from refridgertion at 41F and reheated. what is maximum time allowed for temperature to reach 165F? - ✔✔2 hours What is a potential contamination source that could result in foodborne illness at an outdoor, temporary serving location? - ✔✔Used facial tissues kept in an apron In order to prevent food contamination a food handler must - ✔✔practice frequesnt handwashing First sink in the three compartment sink is used for - ✔✔cleaning Beside chloring, what chemicals sanitizers are approved for foodservice operations? - ✔✔Iodine and quaternary ammonium A food handler who is prepping salads sneezes on the food. What should the manager do first. ✔✔Discard the salad and clean and sanitize all equipment exposed Individuals who deliberately contaminate food canbe accused of - ✔✔food tampering After washing and rinsing, which of the following is an example of proper sanitizing? - ✔✔Spraying a solution if Quaternary ammonium compounds on slicer parts To prevent food in a self service area from becoming contaminated by guests, an operation should ✔✔require food handlers to monitor the self service area which food handler activity is most likely to contaminate food? - ✔✔drinking a can of soda while working in food prep area a food establishment must have specific procdure for employees to floolo when cleaning up which of the following substances? - ✔✔vomit and diarrhea A preschool cafeteria manager protects young childrens health by serving? - ✔✔pasteurized eggs Barracuda is a type of predatory tropical fish implicated as a source of which toxin? - ✔✔Ciguatera All time/temperature control for safety (TCS) food cooked in a microwave must be heated to which minimum internal temperature and then held for at least two minutes - ✔✔165F NSF international is an organization that - ✔✔evaluates and test foodservice equipment The curved, sealed edge placed between the floor and the wall that makes this area easier to clean is know as - ✔✔coving Which is the correct procedure for delivering prepared hot food off site? - ✔✔Maintain hot food temperature above 135F Which food is safe to eat if cooked to a minimum internal temperature of 145F for at least 15 seconds ✔✔Baked fish Cross-contact is most likely to occur when - ✔✔raw beef and raw poultry are prepped together on same surface Floor foodservice equipment on legs should have a space between the base of the equipment and the floor of at least? - ✔✔6 inches Tabletop foodservice equipment on legs should have a space between the base of equipment and the tabletop of at least... - ✔✔4 inches Chemical sanitzer concentration is expressed as - ✔✔PPM Knives and utensils used to cut melons at room temperature must be cleaned and sanitized at least every how many hours - ✔✔4 Water hardness can affect cleaning by - ✔✔decreasing the effectiveness of detergents What should be between the faucet and flood rim of the sink to prevent backflow of contaminated water? - ✔✔air gap A non food contact surface must be - ✔✔non absorbant What is the proper cold hold temperature for fresh beef? - ✔✔41F A foodborne illness outbreak occurs when at least how many people eat the same food and contract the same illness - ✔✔2 All ready to eat time/temperture control for safety (TCS) food prepared on site should be properly labeled if it is going to be held longer than how many hours - ✔✔24 If found during a food safety inspection, which hazard is ground for closing an foodservice operation? ✔✔Lack of refridgeration In order from top to bottom, how should a pan of fresh chicken breast. fresh salmon, carton of broccoli, and ground beef be stored - ✔✔Broccoli, salmon, ground beef, and chicken Seafood must be cooked to a minimum internal temperature of - ✔✔145F By washing their hands each time before entering the food prep area, a person in charge (PIC). ✔✔reinforces behaviro through modeling Ready to eat time/temperature control for safety (TCS) food prepped on-site and stored at the correct refriderated temperature can be held for how may days - ✔✔7 Where may mop water be disposed of - ✔✔utility sink When washing in the first compartment of a three-compartment sink, the minimum acceptable temperature of the hot water should be - ✔✔110F When heat sanitizing in a three-compartment sink, the minimum acceptable hot water temperature is ✔✔180F An example of a physical contaminant is - ✔✔metal fragment When cooling a stock of soup, the first step in the process shoud be to - ✔✔divide it into smaller portions Sliced meats and cheese are displayed on a service line at 41F. The items are kept at 50F without temperature control. For how many hours may the meats and cheese be served before being discarded? - ✔✔6 Roast beef cooked at 350 F and transported to a restaurant shoud be recieved at a temperature of at least... - ✔✔135F When can food prepared at home be served in an operation? - ✔✔It can never be served in an operation Cups and glasses are taking too long to air dry. This could be caused by - ✔✔Ventilation system not working properly Which jewelery is acceptable to wear on hands and wrists when prepping food? - ✔✔plain metal band Listeria monocytogenes causes listeriosis, what are the common causes? - ✔✔Raw meat Ready-to-eat food such (Deli-meat, Hot dogs, Soft cheese) Unpasteurized dairy products Shiga toxin-producing Escherichia coli, also known as E. coli, cause Hemorrhagic colitis. What are a common way to contract it? - ✔✔Ground beef (raw and undercooked) Contaminated produce Campylobacter jejuni causes Campylobacteriosis, What are a common way to contract it? - ✔✔Poultry, Water contaminated with the bacteria, Meat, Stews/gravies Clostridium perfringens causes, Clostridium perfringens gastroenteritis what are common ways to contract it? - ✔✔Meat, Poultry, Dishes made with meat and poultry, such as stews and gravies Clostridium botulinum causes botulism, what are common ways to contract it? - ✔✔Incorrectly canned food, Reduced-oxygen packaged (ROP)food, Temperature-abused vegetables, such as baked potatoes, Untreated garlic-and-oil mixtures Nontyphoidal Salmonella causes Salmonellosis, what are common ways to contract it? - ✔✔Poultry and eggs, Dairy products, Produce, such as tomatoes, peppers, and cantaloupes Salmonella Typhi causes Typhoid Fever, what are common ways to contract it? - ✔✔Ready-to-eat food and Beverages Bacteria: Staphylococcus aureus Illness: Staphylococcal gastroenteritis - ✔✔Food requiring handling during prepping, including: Food that requires handling during prepping, Salads containing TCS food (egg,tuna, chicken, macaroni), Deli meat Virus: Hepatitis A Illness: Hepatitis A - ✔✔Ready-to-eat food and Shellfish from contaminated water Virus: Norovirus Illness: Norovirus gastroenteritis - ✔✔Ready-to-eat food Shellfish from contaminated water Parasite: Anisakis simplex Illness: Anisakiasis - ✔✔Raw and undercooked fish, including: Herring, Code, Halibut, Mackerel, Pacific Salmon Parasite: Cryptosporidium parvum Illness: Cryptosporidiosis - ✔✔Contaminated water and Produce Parasite: Giardia duodenalis (G. lamblia or G. Intestinalis) Illness: Giardiasis - ✔✔Incorrectly treated water and Produce Parasite: Cyclospora cayetanensis Illness: Cyclosporiasis - ✔✔Incorrectly treated water and Produce such as berries, lettuce, or basil Toxin: Histamine Illness: Scombroid poisoning - ✔✔Commonly Linked Food: Tuna, Bonito, Mackerel, Mahimahi Toxin: Ciguatoxin Illness: Ciguatera fish poisoning - ✔✔Commonly Linked Food: Predatory tropical reef fish from Pacific Ocean, Western Indian Ocean, and Caribbean Sea: Barracuda, Grouper, Jacks. Snapper Toxin: Saxitoxin Illness: Paralytic shellfish poisoning (PSP) - ✔✔Commonly Linked Food: Shellfish found in colder waters such as those of the Pacific and New England coasts: Clams, Oysters, Mussels, Scallops Toxin: Brevetoxin Illness: Neurotoxic shellfish poisoning (NSP) - ✔✔Commonly Linked Food Shellfish in warmer waters of west coast of Florida, Gulf of Mexico, and Caribbean Sea: Clams, Mussels, Oysters Toxin: Domoic acid Illness: Amnesic shellfish poisoning (ASP) - ✔✔Commonly Linked Food Shellfish found in coastal waters of Pacific Northwest and east coast of Canada: Clams, Mussels, Oysters, Scallops Avoid bare-hand contact with ready-to-eat food unless - ✔✔>The food is an ingredient in a dish that does not contain raw meat, seafood, or poultry but will be cooked to at least 145 F (63 C) >The food is an ingredient in a dish containing raw meat, seafood, or poultry and the will be cooked to the required minimum internal temperature of the raw item(s). Chicken dish cooked 165F4-18 When to change gloves: - ✔✔>As soon as they become dirty or torn >Before beginning a different task >After an interruption, such as taking a phone call >After handling raw meat, seafood, or poultry and before handling ready-to-eat food >After four hours of continuous use4-22 what is FATTOM and what does it stand for? - ✔✔FATTOM stands for what bacteria needs to grow, >Food >Acidity (little to no acid = 4.5 - 7 pH) >Temperature (danger zone = 41F- 135F) >Time (more time in the danger zone means more chance for bacterial growth) >Oxygen (some need it, some don't) >Moisture (the more water = the more bacteria can grow) What are the big 8 food allergens? - ✔✔Milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat and soybean. What is ALERT and what does it stand for? - ✔✔ALERT is prevention against terrorism and deliberate contamination of food >Assure >Look >Employees >Reports >Threat What is tempature danger zone - ✔✔41-135 (bacteria grows fastest between 70 and 125) Immerson probe - ✔✔for liquids like soups, sauces and frying oil Surface probes check the temperature of - ✔✔Used to check the temperature of flat cooking equipment. Example: griddles. Penetration probes check what? - ✔✔Initial temperature of food Air probes check what? - ✔✔The air of coolers, freezers, ovens Thermocouples and thermistors - ✔✔measures temps using only the tip of the probe Infrared thermometer - ✔✔measure temp of food and equipment surface (cannot read through a clear object) bimetallic stemmed thermometer - ✔✔Used for thick food. Long metal stem with a top indicator head. Measures from tip to dimple through the stem at temps of 0-220 Thermometers must be recalibrated when - ✔✔the beginning of every shift and whenever dropped thermometers must be accurate in what range? - ✔✔air thermometers +/- 3 F all other +/- 2 F