ServSafe Food Handler Practice Test 3 Answers

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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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