Servsafe

If chemicals are transferred to a secondary container, the secondary container must be labeled with the chemical's

Expiration date

Common Name

Usage Instructions

SDS Information

Water activity is a measure of

Vapor Pressure

Free Moisture in Food

Pure Water in Food

Water Temperature

To ensure proper hygiene when handling food, it is important to have

Utensils to serve ready to eat food

An approved handwashing sink

Separate cutting boards for meat and vegetables

Clean plates on the buffet table

A nursing home has prepared a roast on Tuesday for service the next day. The roast should be reheated in a(n)

Steam table to 135 F for 15 Seconds

Microwave to 145 F for 15 Seconds

Steamer to 155 F for 15 Seconds

Oven to 165 F for 15 Seconds

Large ice crystals on a case of frozen poultry indicate that the product has been

Packed in contaminated ice

Thawed and refrozen

Held frozen during transport

Shipped correctly

A nursing home food manager best protects the elderly residents’ health by serving

Fresh squeezed orange juice

Farm fresh eggs

Medium rare hamburgers

Pasteurized apple cider

Food preparation equipment shall be certified for sanitation by

The state regulatory authority

The food and drug administration

An ANSI accredited certification program

A certified USDA environmental specialist

Using coasted or shatter-resistant light bulbs is a way of preventing which type of contamination?

Physical

Biological

Chemical

Intentional

Which food should be stored below all others in a cooler?

Fresh carrots

Cooked rice

Raw sausage

Raw poultry

What device prevents backflow when a hose is connected to a faucet?

Indirect drain

Air gap

Grease trap

Vacuum breaker

Shrimp for seafood salad is cooked on Tuesday, October 13th and cooled to < 41 F. Cold pasteurized crab meat is added to the cooked shrimp on Thursday October 15ht, combined with chilled mayonnaise and spices, plated on beds of lettuce, and place in the cooler for a banquet service on Friday October 16th. What is the use-by date for leftover panned seafood salad?

Friday October 16

Monday October 19

Friday October 23

Monday October 26

When cooling a stock pot of soup, the first step in the process should be to

Set it on the prep table for 2 hours and then move it to the cooler

Quickly place it in the walk-in cooler

Place it directly into the walk-in freezer

Divide into smaller portions

A thermometer in a cooler should be place in the part that is

Lowest

Coldest

Darkest

Warmest

The regulatory authority must be notified if a food handler is diagnosed with an illness caused by

MRSA

Streptococcus

HIV

Salmonella Typhi

Which potential biological food safety hazard does smoking in the food and prep areas cause?

Ashes and cigarette butts can end up in food

Cigarette butts near grease can cause fires

Saliva can get on food handlers’ hands

Smoke and pollutant are dispersed in the air.

An employee vomits while prepping food. What action should the manager take in order to prevent the spread of norovirus?

Wash the area with soap and water

Use routine procedures established for daily cleaning

Apply strict cleaning and sanitizing procedures

Wait until the operation closes to avoid interrupting service

Biological contaminants that can result in food poisoning are

Molds, eggs, and untreated garlic oil

Peanuts, raw bean sprouts, and yeast

Aged cheeses, milk products, and tofu

Bacteria, viruses, and toxins

When inspecting a shipment of fresh fruit and vegetables, a food handler should

Accept all boxes that appear to be undamaged without opening them

Check containers for evidence of insect contamination

Insert a thermometer into several fruits or vegetables to determine their temperature

Arrange to freeze the produce before storing it.

Which technique is acceptable for cooling TCS food?

Moving food from a metal pan to a plastic pan

Breaking down large portions into small portions

Removing pans from hot holding and placing them in the walk-in cooler

Leaving the hot food on the table until it is cool enough to handle safely

Which method of cooling a hot pot of soup is correct?

Place the pot on a shelf in the freezer

Use an ice water bath

Set the pot on the prep table for 2 hours

Place the pot on a cart in the cooler

In which liquid should wiping cloths be stored?

Clear cold water

Clear hot water

Sanitizing solution

Soapy hot water

Baked sausage-stuffed mushroom caps must reach which internal temperature for 15 seconds?

135

145

155

165

After inspecting morning deliveries, which item should be rejected immediately

Fresh mussels at 51 F

Tomatoes at 41 F

Eggs at an air temperature of 45 F

Ice Cream at 0 F

A food handler is diagnosed with an illness caused by shigella spp. What must management do?

Fire the food handler

Contact the regulatory authority

Arrange blood test for all food handlers

Dispose of all food in the operation

Which item is at the correct temperature for receiving?

Raw Chicken Breast at 40 F

Containers of Cottage Cheese at 45 F

Pasteurized liquid eggs at 45 F

Gallons of milk at 50 F

How should live shellfish be received?

Labeled with a use-by date of no more than 30 days from the date of receipt

At a maximum air temperature of 45 F and cooled to 41 F or lower within 6 hours

Packed in water at 41 F and transferred to approved food storage containers

At a maximum air temperature of 45 F and cooled to 41 F or lower within 4 hours

Which is the correct way to measure the temperature of milk that is delivered in a soft bulk package?

Use a time-temperature indicator

Pour some of the milk into a clean bowl and insert the thermometer

Poke a small hole in the top of the container with the thermometer probe

Fold the package around the thermometer probe

In a walk-in cooler, which item should be stored on the bottom shelf?

Raw prok

Ground beef

Raw poultry

Salmon steaks

A food handler has been vomiting. The food handler should NOT return to work until symptom-free for a least how many hours?

Which is an example of cross-contamination in a self-service area?

Salad dressing added to canned tuna fish

Cheese added to cooked hamburger patties

Pickled relish added to prepared egg salad

Raw eggs added to scrambled eggs

The minimum water temperature of the final sanitizing rinse in a high-temperature mechanical dishwasher must be at least

120

150

160

180

What is a critical control point (CCP)?

A way to reduce food costs

An action to prevent the occurrence of a hazard

Procedures that are followed when deviations from a food process occur

Failure to meet critical limit

Cloths for use in wiping counters and equipment shall be

Held between use in a sanitizer solution

Stored on the lower shelf of the preparation table

Placed in 171 F water with soap

Maintained clean

When is an operation required to have more than one type of sanitizer test kit?

If using more than one kind of chemical sanitizer

If using powder rather than liquid forms of a sanitizer

When sanitizing with both hot water and chemicals

When using one kind of sanitizer for multiple purposes

Shellstock identification tags accompanying shellfish deliveries must be kept for how many days after their use?

180

How can a food handler reduce bacteria found on poultry?

Thawing poultry under running water

Washing poultry prior to cooking

Receiving only frozen poultry

Cooking poultry to the proper internal temperature

In the FDA’s ALERT system, the “L” instructs managers to

Label products that are possibly contaminated

Look at the security of products in the operation

Leave at the first sign of danger

Lower threats with an emergency contact list

A food handler with long hair should

Wear a hair clip

Put it in a ponytail

Cover it with a restraint

Secure it with hair spray

A food handler with facial hair must

Keep their beards groomed

Wear only a moustache

Wear a beard restraint

Keep its length under 2 inches

Which plumbing device helps prevent a backflow?

Vacuum Breaker

Cross-Connection

Grease trap

Siphon

Which food item should be rejected at receiving?

Fresh fish combined with shellfish

Shellfish with a seaweed smell

Fresh fish received on ice

Live shellfish without a Shellstock identification tag

Cross-contamination can occur when a food handler

Preps raw and cooked meat on separate cutting boards

Uses the same ice for serving drinks and keeping beverage bottles cold

Washing fruits and vegetables under running water

Prepares hand-battered food in small batches

How should a food handler restrain long hair?

Braid all exposed hair

Cut hair to ear length

Use a clip or elastic band to gather hair back

Put all hair under a hat

Tableware and utensils that are NOT single use must be kept at least how many inches off of the floor?

A food handler in a high-risk population facility reported to a manager that he has been diagnosed with norovirus. He can return to work

After 24 hours have passed since he became ill

After local regulatory authority approval and medical clearance

Immediately if he will be working away from food

Once he states that he is feeling much better

What is one way to correctly cool a 25 gallon batch of chili for later use?

Using plastic containers rather than metal to cool the chili

Placing the hot chili in the freezer for the first 2 hours

Reducing the amount of liquid used to cook the chili and adding ice to it after it is done cooking

Placing the chili in a refrigerator after is has reached 100 F

The best way to prevent pests from becoming a problem in an operation is to

Train food handlers on the correct use of pesticides

Use a pesticide fog in the kitchen once a month

Work with a pest-control operator

Use baits and traps in potential problem areas

Tooth picks and beverage stirrers are classified as

Non-food contact

Dish-washable utensils

Reusable if sanitized

Single-service articles

Metal and paper shavings found in a fruit salad are examples of which type of contamination?

Physical

Personal

Chemical

Biological

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