ERV Safe 90: Practice Questions

Serv safe 90 questions practice A food handler should wash their hands between shaking hands and refilling food on a salad bar Metal shavings in a can of peaches is considered what type of contamination? * Physical Most often, food becomes unsafe due to the people that handle the food Cross-contamination can occur when a food handler carries raw vegetable and raw ground chicken on the same tra During a shift a food handler complains about a sore throat and fever. What should the manager do with the food that the employee prepared earlier in the day? Throw it out Water hardness can affect cleaning by decreasing the effectiveness of detergents How many days do shellstock records need to be maintained after the last item has been sold? * 90 Within 2 hours of hot holding in a service area, the temperature of soup dropped to 130 F. The soup is pulled and reheated. What temperature must the soup be reheated? 165 F What is the minimum number of people to complain of foodborne illness in order to be considered an outbreak? 2 A cook begins his shift on the salad station at 8am. At 11am he takes a break and returns at 11:30am. At 3pm he leaves for the day. When should he have washed hands and applied gloves? 8am and 11:30am A food handler diagnosed with jaundice may return to work once seven days have passed and they have a written release from a medical practitioner and regulatory authority approval 8am and 11am 11am and 3pm To assist a customer with a food allergy, a server should be able to discuss menu food items deliver all plates to the table at the same time provide a sample of the dish A cook is preparing a dinner for a local retirement residence. Which item should be removed from the menu? Sushi Raw vegetable platter Chicken salad sandwiches Deviled eggs A service sink is used for cleaning mops and throwing out waste water washing, rinsing and sanitizing utensils first-aid functions such as eye washing food prep activities Ready-to-eat TCS food prepared on-site and stored at the correct temperature can be held for up to how many days? 7 3 8 2 After switching from cutting cantaloupe to romaine lettuce, the cutting board must be cleaned and sanitized can be wiped with disposable towels and reused must be rinsed with hot water and dried When a critical control point is NOT met, a food handler must first take corrective action notify the regulatory authority 1/5 verify the procedure revise the training plan All ready-to-eat TCS food prepared on site should be properly labeled if it is going to be held for longer than how many hours 24 12 36 48 Which action helps slow pathogen growth? holding food at 41 degrees or lower storing dry goods at least 6 in above the ground holding foodat 75 degrees or lower Viruses such as norovirus and hepatitis A are directly related to contamination from feces spores bacteria parasites How should food and supplies be stored in a dry-storage area Away from the walls and 6 inches off the floor Away from the walls and 4 inches off the floor Next to the walls and 4 inches off the floor Next to the walls and 6 inches off the floor An operation must obtain a variance from the regulatory authority before * curing food shipping food between states. packaging food for take-out customers smoking for flavor A food handler would use an infrared thermometer to measure the temperature of which piece of equipment? Flat grill Oven Broiler Deep fryer Which of the following is a physical contaminant dirt mushrooms pesticides A server uses a pewter pitcher to serve margaritas and several guests become ill. The most likely cause of the illness is acidity of the beverage caused the pewter to leach, resulting in chemical contamination fruit and copper caused a biological reaction, resulting in pathogenic illness the server failed to provide food as an alternative to reduce the effects of the alcoho the mixture of fruit and alcohol caused the guests to become intoxicated and have severe headaches After cooking TCS food in the microwave to a minimum internal Allow food to stand covered for 2 minutes after cooking to obtain temperature of 165 F for 15 seconds, which step should be taken an even temperature next? Serve food immediately after removal from the microwave to maintain its temperature Place food in a serving container immediately after removal from the microwave to maintain its temperature 2/5 Remove food from the microwave and allow it to stand uncovered for 3 minutes to obtain an even temperature A TCS type of food that is cooked, cooled and then reheated for hot holding must be reheated so that all parts of the food reach a temperature of 165 F for how many seconds? 15 10 30 Equipment approved for use in the prep area should have a seal of approval from which of the following? NSF Usda CDC FDA Shucked shellfish can be removed from their original container for display when the shellstock tag is retained for how many days? 90 95 60 The manager must notify the regulatory authority if an employee comes to work with an illness caused by Shigella spp. influenza type A Staphylococcus aureus Listeria monocytogenes Fruits and vegetables that are cooked for hot holding must be cooked to minimum internal temperature of 135 F 145 F 165 F 125 F . Staff exposure to hepatitis A must be reported to the regulatory authorities within how many days? 30 Days 60 Days 90 Days A handwashing sink shall be equipped to provide hot water at a temperature of 100 F 110 F 135 F When raw sewage backs up onto the floor of the kitchen, the operation must immediately close the operation, correct the problem and thoroughly clean the facility section off the area where the waste has spilled and continue service notify the water department and close the restrooms until corrections are made correct the problem by the end of the shift and hire a professional to clean the waste The agency responsible for inspecting operations that ship food to other states is the FDA When prepping food, a food handler should not wear which item? a medical alert bracelet Single-Use-Gloves single band ring When prepping food it is acceptable for food handlers to wear Hats 3/5 acrylics The minimum water temperature when sanitizing utensils using hot water is 171 F Which item can be re-served to customers? Unopened prepackaged food Which type of contaminant is a bone in a fish fillet? Physical Harmful Biological An operation that serves raw oysters on the half shell can best ensure safety by purchasing oysters from an approved supplier rinsing the oysters in warm water refrigerating the oysters after receiving them purchasing oysters from the nearest dealer An outdoor garbage can must have the following except bright paint loose lid tight lid A food handler should be excluded from the operation if he or she is diagnosed with hepatitis A Recommendations for foodservice regulations are issued at the federal level through the FDA Food Code HACCP plans state health code NSF standards An operation is serving oysters on the half shell. The operation must provide consumers with a disclosure of raw ingredients sodium content of ingredients Single-service items must be received in undamaged original packaging separate from food items on separate delivery trucks from those carrying food What food item can be re-served to customers? Crackers in an unopened original package Food handlers should be excluded from the prep area when they are experiencing which symptom? Vomiting The risk of foodborne illness caused by parasites can be reduced by purchasing fish and produce from an approved supplier adding acid to food to kill the parasites The cook puts refrigerated lasagna into the steam table at 9:00am for service at noon. This practice is incorrect because the steam table is to be used for holding correctly heated food temperature of the food was not taken before being put into the steam table An operation must obtain a variance from the regulatory authority before curing foods Fresh beef must be received at or below 41 F . What is the minimum internal cooking temperature for raw eggs prepared for immediate service? 145 F Which item is a food handler permitted to wear on hands and arms? Plain metal band ring Food handlers were told about a special preparation requested by a customer with a food allergy. However, a small amount of Set the dish aside so that it will not be served and then inform management 4/5 the restricted food came into contact with the meal. Which action should be taken? Cooked vegetable should be held at 135 F or higher Previously cooked food that was hot held for service must be reheated to which minimum internal temperature for at least 15 seconds? 165 F Which food was correctly cooled? Cooked poultry that cooled from 135 F to 70 F within 2 hours and from 70 F to 41 F within an additional 4 hours During on-the-job training, a manager discovers that a food handler is handling raw and then cooked poultry without changing Throw out the cooked poultry and reinforce correct food handling gloves. What should the manager do? Food contamination is most likely to happen when food handlers chew tobacco The temperature of vegetable beef soup held on a steam table is checked and recorded in a log every 2 hours. When the temperature falls below 135 F, the cook tells the manager and then reheats the soup to 165 F for 15 seconds. What was the corrective action taken? * Reheating the soup to 165 F for 15 seconds . One of the Big Eight allergens is soybeans sprouts . Which authority regulates and inspects meat, poultry and eggs USDA Ready-to-eat food should be thrown out if it has been handled by sick food handlers who are later excluded Game animals received for sale in an operation should be commercially raised for food Which is most likely to be contaminated with the virus that causes hepatitis A? Raw oysters on the half shell Fresh fruits and vegetables must be washed before being cut after cutting Floor coving is used to reduce sharp corners on hard-to-clean floors Which is a TCS food? Alfalfa sprouts Tabletop foodservice equipment on legs should have a space between the base of the equipment and the tabletop of at least 4 inches Food that has NOT been honestly presented must be thrown out Food handlers may wear fingernail polish or artificial nails if they wear intact gloves in good repair Later in the shift a food handler complains about a sore throat and fever. What should the manager do with the food that the food handler prepared earlier in the day Throw it out Freezing food keeps it safe because freezing slows the growth of pathogens in food What is the range of temperature where rapid bacteria growth occurs? 70 F to 125 F 5/5