ServSafe Food Handler Practice Test 3

A food handler who has just bused tables must do what before handling food?

Change apron
Wash hands
Put disposable gloves back on
Wipe hands on a cloth towel

What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever?

Exclude the food handler from the operation
Report the illness to the local regulatory authority
Speak with the food handler’s medical practitioner
Restrict the food handler from working with food

Three components of active managerial control include

identifying risks, creating specifications, and training
identifying risks, corrective action, and training
identifying risks, creating purchase orders, and training
identifying risks, record keeping, and training

Outdoor garbage containers must be

washed frequently
kept covered with tight-fitting lids
kept away from customer parking areas
lined with plastic or wet-strength paper

A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and

soap
a timer
a clock
gloves

What is the best way to eliminate pests that have entered the operation?

Raise the heat in the operation after-hours
Lower the heat in the operation after-hours
Work with a licensed pest control operator (PCO)
Apply over-the-counter pesticides around the operation

What is the definition of sanitizing?

Washing a surface to a clean level
Using a cloth on a surface until it is clean
Removing the amount of dirt on a surface to safe levels
Reducing the pathogens on a surface to safe levels

How often must you check the temperature of hot food that is being held with temperature control?

At least every 2 hours
At least every 4 hours
At least every 6 hours
At least every 8 hours

What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41°F (5°C) before it must be sold, served, or thrown out?

2 days
5 days
7 days
9 days

How long must shellstock tags be kept on file?

30 days after the day the shellfish were received
90 days after the day the shellfish were received
30 days after the last shellfish was sold or served from the container
90 days after the last shellfish was sold or served from the container

When receiving a delivery of food for an operation, it is important to

inspect only the TCS food
inspect all food immediately before storing it
stack the delivery neatly and inspect it within 12 hours
store it immediately and inspect it later

Ready-to-eat TCS food must be date marked if it will be stored for longer than

12 hours
24 hours
36 hours
48 hours

Cut melons should be stored at what internal temperature?

41°F (5°C) or lower
45°F (7°C) or lower
51°F (11°C) or lower
55°F (13°C) or lower

What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness caused by Shigella spp.?

Keep the food handler away from duties that involve food
Exclude the food handler from the operation
Make sure the food handler is supplied with disposable gloves
Make sure the food handler washes hands often

What is one factor that affects the growth of bacteria in food?

Leanness
Density
Ripeness
Acidity

Which item is stored correctly in the cooler?

Macaroni salad stored above raw salmon
Raw ground pork stored below raw poultry
Raw poultry stored above raw pork roast
Sliced pineapple stored below raw steaks

What step must managers take after creating a master cleaning schedule and training staff to use it?

Monitor the cleaning program
Determine what should be cleaned
Determine who should do each task
Time staff on how long they take to clean

Why are preschool-age children at a higher risk for getting a foodborne illness?

They do not have strong appetites
They do not receive enough nutrition
They are more likely to suffer allergic reactions
They have not yet built up their immune systems

Which does not require sanitizing?

Plates
Knives
Walls
Tongs

To work with food, a food handler with an infected hand wound must

cover the wound with an impermeable cover and wear a single-use glove
cover the wound with an impermeable cover and limit contact with food
wash hands and bandage the wound with an impermeable cover
apply ointment and bandage the wound with an impermeable cover

To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength,

rinse it from the surface and then apply it a second time
test the surface first to confirm that there are no pathogens
heat it to the temperature recommended by the manufacturer
use a test kit to check the sanitizer’s concentration when mixing it

Where should staff members eat, drink, smoke, or chew gum?

Where customers cannot see them
Outside the kitchen door
Dishwashing areas
Designated areas

Which action could contaminate food at a self-service area?

Keeping hot TCS food at 135°F (57°C)
Allowing customers to reuse plates
Labeling all containers and handles
Taking food temperatures every hour

How high should floor-mounted equipment be from the floor?

At least 1 inch (3 centimeters)
At least 2 inches (5 centimeters)
At least 4 inches (10 centimeters)
At least 6 inches (15 centimeters)

Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of

cross-contamination
time-temperature abuse
physical contamination
toxic-metal poisoning

How should food handlers keep their fingernails?

Short and unpolished
Long and unpolished
Long and painted with nail polish
Short and painted with nail polish

A broken water main has caused the water in an operation to appear brown. What should the manager do?

Contact the local regulatory authority before use
Use the water for everything except dishwashing
Boil the water for 1 minute before use
Use the water for everything except handwashing

When preparing to wash dishes in a three-compartment sink, what is the first task?

Remove leftover food from the dishes
Fill the first sink with detergent and water
Clean and sanitize the sinks and drain boards
Make sure there is a working clock with a second hand

Which food item may be handled with bare hands?

Cooked pasta for salad
Chopped potatoes for soup
Canned tuna for sandwiches
Pickled watermelon for garnish

Peanuts and soy products are two possible food items that can be dangerous for people with

FAT TOM
food allergies
chemical sensitivity
poor personal hygiene

Which agency enforces food safety in a restaurant or foodservice operation?

Centers for Disease Control and Prevention
Food and Drug Administration
State or local regulatory authority
U.S. Department of Agriculture

As part of handwashing, food handlers must scrub their hands and arms for at least

3 seconds
5 seconds
10 seconds
20 seconds

Wheezing and hives are symptoms of

food allergies
Norovirus
botulism
hepatitis A

What is a cross-connection?

Threaded faucet
Device that prevents a vacuum
Brass valve that mixes hot and cold water
Physical link between sources of safe and dirty water

Pathogens are likely to grow well in a meat stew that is

below freezing temperature
at refrigeration temperatures
between 41°F and 135°F (5°C and 57°C)
cooked to the correct internal temperature

When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the

common name of the chemical
expiration date of the chemical
date the chemical was transferred
name of the person who transferred the chemical

A catering employee removed a tray of lasagna from hot-holding for service in a hotel conference room at 11:00 am. By what time must the lasagna be thrown out?

12:00 p.m
2:00 p.m
3:00 p.m
4:00 p.m

Which is a TCS food?

Bananas
Coffee
Crackers
Sprouts

A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?

Refer to the vendor notification for next steps
Contact the supplier and arrange for the product to be picked up
Label the item to prevent it from accidently being placed back in inventory
Inform the local media, customers, and employees of the reason for the recall

To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know

when to register with the EPA
how to fill out an incident report
where to find Safety Data Sheets in the operation
whom to contact about suspicious activity

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Other ServSafe Practice Tests

Food Handler Practice Test 1
ServSafe Food Handler Practice Test 2
ServSafe Food Handler Practice Test 3
ServSafe Food Handler Practice Test 4
ServSafe Food Handler Practice Test 5

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