ServSafe Food Handler Practice Test 4

Which group of individuals has a higher risk of foodborne illness?

Teenagers
Elderly people
Women
Vegetarians

Parasites are commonly associated with

seafood
eggs
potatoes
ready-to-eat food

Ciguatera toxin is commonly found in

amberjack
pollock
tuna
cod

Which is TCS food?

Saltines
Bananas
Baked potato
Coffee

Metal shavings are which type of contaminant?

Biological
Physical
Chemical
Microbial

What should foodservice operators do to prevent the spread of hepatitis A?

Cook food to minimum internal temperatures
Freeze fish for 36 hours before serving
Exclude staff with jaundice from the operation
Purchase mushrooms from approved, reputable suppliers

To wash hands correctly, a food handler must first

apply soap
wet hands and arms
scrub hands and arms vigorously
use a single-use paper towel to dry hands

What should foodservice operators do to prevent customer illness from Shigella spp.?

Freeze food at temperatures below 0˚
Exclude food handlers diagnosed with jaundice
Purchase shellfish from approved suppliers
Control flies inside and outside the operation

What must a food handler with a hand-wound do to safely work with food?

Bandage the wound with an impermeable cover and wear a single-use glove
Bandage the wound and avoid contact with food for the rest of the shift
Wash the wound and wear a single-use glove
Apply iodine solution and a permeable bandage

What item is considered acceptable work attire for a food handler?

False eyelashes
Nail polish
Plain-band ring
Antimicrobial plastic watch band

What task requires food handlers to wash their hands before and after doing it?

Taking out garbage
Touching clothing or aprons
Handling raw meat, poultry, or seafood
Using chemicals that might affect food safety

Which action requires a food handler to change gloves?

The food handler is working with raw seafood at temperatures above 41˚F (5˚C)
The food handler is prepping raw chicken on a yellow cutting board
The food handler has been working with raw ground beef for an hour
The food handler is wearing gloves that have been torn

How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation?

Use an air probe to check the temperature of the delivery truck
Hold an infrared thermometer to the outside of the case or carton
Place the thermometer stem between shipping boxes for a reading
Place the thermometer stem into an opened container

When should a shipment of fresh chicken be rejected?

The flesh of the chicken appears moist.
Shellshock identification tags are not attached to the container
The flesh of the chicken is firm and springs back when touched
The receiving temperature is 50˚F (10˚C)

Where should groundfish be stored in a cooler?

Above shellfish
Below ground poultry
Above ready-to-eat food
Below pork roasts

What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41˚F (5˚C)?

3 days
5 days
7 days
10 days

How should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler in top-to-bottom order?

Lettuce, fresh beef roast, ground chicken, fresh halibut
Lettuce, fresh halibut, fresh beef roast, ground chicken
Fresh halibut, lettuce, ground chicken, fresh beef roast
Fresh halibut, fresh beef roast, ground chicken, lettuce

What organization requires Material Safety Data Sheets?

Food and Drug Administration
Occupational Safety and Health Administration
Environmental Protection Agency
National Restaurant Association

What is the minimum internal cooking temperature for green beans that are hot-held for service?

165˚F (74˚C)
155˚F (68˚C)
145˚F (63˚C)
135˚F (57˚C)

What food item does the Food and Drug Administration advise against offering on a children’s menu?

Rare cheeseburgers
Egg salad
Peanut butter and jelly sandwiches
Fried shrimp

TCS food reheated for hot holding must reach what temperature?

135˚ (57˚C) for 15 seconds
145˚ (63˚C) for 15 seconds
155˚ (68˚C) for 15 seconds
165˚ (74˚C) for 15 seconds

What method should never be used to thaw food?

Place the item in a cooler
Place the item on a prep counter
Microwave the item
Cook the item

When partial cooking food to be finished later, what is the maximum cooking time allowed during initial cooking?

60 minutes
45 minutes
30 minutes
15 minutes

Food held at 41˚F (5˚C) or lower before being removed from refrigeration can be held without temperature control for up to how many hours?

Hot TCS food can be held without temperature control for a maximum of

2 hours
4 hours
6 hours
8 hours

Which food may be re-served to customers?

Unused, uncovered condiments
Uneaten bread
Unopened pre-packaged food
Unused whole fruit garnish

What is the purpose of setting critical limits in a HACCP plan?

To identify potential hazards
To identify where hazards can be eliminated
To reduce hazards to safe levels
To determine if the HACCP plan is working

What is the minimum water temperature required when using hot water to sanitize objects?

171˚F (77˚C)
173˚F (78˚C)
176˚F (80˚C)
179˚F (81˚C)

What HACCP principle is being practiced when food handlers rewash melons that have surface dirt?

Monitoring
Corrective action
Critical limit
Critical control point

If a food-contact surface is in constant use, how often should it be cleaned and sanitized?

Every 2 hours
Every 4 hours
Every 6 hours
Every 8 hours

What is the final step in cleaning and sanitizing a prep table?

Sanitizing the surface
Allowing the surface to air-dry
Washing the surface
Rinsing the surface

What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized?

15 seconds
30 seconds
45 seconds
60 seconds

What is the third step in cleaning and sanitizing items in a three-compartment sink?

Sanitizing
Air-drying
Rinsing
Washing

What type of thermocouple probe should be used to check the internal temperature of a beef roast?

Air
Surface
Immersion
Penetration

What food safety practice can prevent cross-contact?

Using only food-grade equipment
Washing, rinsing, and sanitizing utensils before each use
Keeping food frozen until use
Purchasing food from approved, reputable suppliers

What is the most likely cause of wheezing and hives?

Food allergies
Norovirus
Shigella spp.
Hepatitis A

What is a basic characteristic of a virus?

Destroyed by cooking
Grows in food
Requires a living host to grow
Commonly found in cattle intestines

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

Where customers eat
In dishwashing areas
Outside the kitchen door
In designated areas

When can a food handler with a sore throat and a fever return to work with or around food?

The fever is gone for 24 hours
The sore throat is gone
A written medical release is provided
No symptoms are experienced for 24 hours

What should a foodservice operator do when responding to a foodborne illness outbreak?

Notify the media
Segregate the product
Close the operation for the day
Ask customers for proof of their symptoms

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