ServSafe Practice Test 2

1. The purpose of a food safety management system is to

A keep all areas of the facility clean and pest-free.

B identify, tag, and repair faulty equipment within the facility. 

C prevent foodborne illness by controlling risks and hazards. 

D use the correct methods for purchasing and receiving food.

2. A manager's responsibility to actively control risk factors for foodborne illnesses is called

A hazard analysis critical control point (HACCP).

B quality control and assurance.

C food safety management.

D active managerial control.

3. A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?

A Identifying risks

B Monitoring

C Corrective action

D Re-evaluation

4. A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedure. This is an example of which step in active managerial control?

A Management oversight

B Corrective action

C Re-evaluation

D Identify risks 

 

5. One way for managers to show that they know how to keep food safe is to

A become certified in food safety.

B take cooking temperatures.

C monitor employee behaviors.

D conduct self-inspections.

6. A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food?

A Cool the food to 41°F (5°C) or lower.

B Serve the food immediately.

C Cook the food 165°F (7°C).

D Throw the food away.

7. An imminent health hazard, such as a water supply interruption, requires immediate correction or

A HACCP plan.

B closure of the operation.

C evaluation of the situation.

D normal operating procedures.

 

8. What is the best way to protect food from deliberate tampering? 

A Make it as difficult as possible for someone to tamper with it.

B Allow former employees into the operation. 

C Perform spot inspections on new vendors.

D Use the USDA A.L.A.R.M. system. 

9. To prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security of products, keep information related to food security on file, and know 

A when to register with the EPA.

B how to fill out an incident report.

C where to find Safety Data Sheets in the operation.

D who is in the facility.

10. Where should food handlers wash their hands?

A Prep sink

B Utility sink

C Designated sink for handwashing

D Three-compartment sink

11. What must food handlers do after touching their body or clothing?

A Wash their hands

B Rinse their gloves

C Change their aprons

D Use a hand antiseptic

12, When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap?

A 5 seconds

B 8 seconds

C 10 seconds

D 18 seconds

13. After which activity must food handlers wash their hands?

A Clearing tables

B Putting on gloves

C Serving customers

D Applying hand antiseptic

14. What is the main reason for food handlers to avoid scratching their scalps?

A Transferring a food allergen

B Spreading pathogens to the food

C Getting food in their hair

D Causing toxic-metal poisoning

 

15. When may food handlers wear plain-band rings?

A At any time

B When not handling food

C Only if wearing gloves

D Only if washing dishes

 

16. What should a food handler do when working with an infected cut on the finger?

A Cover the wound with a bandage.

B Stay away from food and prep areas.

C Cover the hand with a glove or a finger cot.

D Cover the wound with an impermeable bandage or finger cot and a glove.

 

17. What is the only jewelry that may be worn on the hands or arms while handling food?

A Plain-band ring

B Medical ID bracelet

C Leather-band watch

D Diamond ring

 

18. In addition to other criteria, how many people must have the same symptoms in order for a foodborne illness to considered an outbreak?

A At least 1

B At least 2

C At least 10

D At least 20

 

19. When should a food handler with a sore throat and fever be excluded from the operation?

A Customers served are primarily a high-risk population

B Fever is over 100°F (38°C)

C Sore throat has lasted for more than 5 days

D Before the regulatory authority is notified

20 What is a basic characteristic of a virus?

A Destroyed by cooking

B Grows in food

C Requires a living host to grow

D Commonly found in cattle intestines

21. After Handling raw meat and before handling produce, what should food handlers do with their gloves?

A clean and sanitize them.

B Continue working with them.

C Set them aside if working with meat again later.

D Wash hands and change them.

22. Where should personal items, like a coat, be stored in the operation?

A On a shelf, above food

B On a shelf, below food

C In a designated area, away from food

D In a kitchen, away from moving equipment

23. What should food handlers do after prepping food and before using the restroom?

A Wash their hands

B Take off their hats

C Change their gloves

D Take off their aprons

24. How should the temperature of a shipment of sour cream be taken when it arrives at an operation?

A Place a hand on a container to see if it is cool to the touch.

B Hold an infrared thermometer as close as possible to a case.

C Place the thermometer stem between shipping boxes for a reading.

D Remove the lid of a container and put the thermometer stem into the sour cream.

25. Ice crystals on a frozen food item indicate

A time-temperature abuse.

B cross-contamination.

C poor cleaning and sanitizing.

D poor personal hygiene.

 

26 What is the most important factor in choosing an approved food supplier?

A It has a HACCP program or other food safety system.

B It has documented manufacturing and packing practices.

C Its warehouse is close to the operation, reducing shipping time.

D It has been inspected and complies with local, state, and federal laws.

27. Which item should be rejected?

A Bags of organic cookies in torn packaging

B Bottled milk at 41°F (5°C)

C Single-use cups in original packing

D Live oysters with an internal temperature of 50°F (10°C)

28. Supplies should be stored away from the walls and at least

A 2 inches (5 centimeters)

B 4 inches (10 centimeters)

C 5 inches (13 centimeters)

D 6 inches (15 centimeters)

 

29 Soup on a buffet should be labeled with the

A name of the food.

B prep date.

C soup's ingredients.

D use-by date.

 

30. How should chemicals be stored?

A Above food

B Away from prep areas

C In food storage areas

D With kitchenware

31. What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours?

A Date mark it.

B Sell it.

C Throw it away.

D Serve it within the next hour.

32. What must a manager do with a recalled food item in the operation?

A Combine the item with non-recalled items during preparation.

B Record the names of customers who purchase the item.

C Store the recalled item separately from other food.

D Sell all recalled items within 24 hours.

33. 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? 

A Refer to the vendor notification for next steps.

B Contact the supplier and arrange for the product to be picked up.

C Label the item to prevent it from accidently being placed back in inventory.

D Inform the local media, customers, and employees of the reason for the recall.

34. A food item that is received with an expired use-by date should be

A rejected.

B used immediately.

C accepted but labeled differently.

D accepted but kept separate from other items.

35. Cold food can be held intentionally without temperature control for __hours as long as it does not exceed 70°F (21°C).

A 2

B 4

C 6

D 8

36 When delivering food for off-site service, raw poultry must be stored

A at a lower temperature than ready-to-eat food.

B separately from ready-to-eat food.

C without temperature control.

D above raw beef.

37. What is the minimum internal cooking temperature for seafood?

A 135°F (57°C) or higher for 15 seconds

B 145°F (63°C) or higher for 15 seconds

C 155°F (68°C) or higher for 15 seconds

D 165°F (74°C) or higher for 15 seconds

38 Food must be cooled from 135°F (57°C) to__ within 2 hours.

A 80°F (27°C)

B 45°F (7°C)

C 70°F (21°C)

D 41°F (5°C)

39 Hot TCS food being hot-held for service must be at what temperature?

A 70°F (21°C) or above

B 125°F (52°C) or above

C 135°F (57°C) or above

D 155°F (68°C) or above

40 Which method is a safe way to thaw food?

A As part of the cooking process

B Under running water at 125°F (52°C) or higher

C Submerged in a sink of standing water at 70°F (21°C)

D On the counter at room temperature

41) Food being cooled must pass quickly through which temperature range to reduce pathogen growth?

A 65°F to 20°F (18°C to -6°C)

B 125°F to 70°F (52°C to 21°C)

C 180°F to 130°F (82°C to 54°C)

D 220°F to 195°F (104°C to 90°C)

42. What food item does the FDA advise against offering on a children's menu?

A Rare cheeseburgers

B Cheese pizza

C Peanut butter and jelly sandwiches

D Fried shrimp

43. A food handler with a sore throat and a fever should be excluded from working in a day-care center, because the children

A will not receive the same level of service.

B could make the food handler more sick.

C are a high-risk population.

D will refuse to eat.

 

44. Which is a chemical contaminant?

A Bones in a chicken fillet

B Norovirus in shellfish

C Metal shavings in a can of peaches

D Tomato juice served in a pewter pitcher

45. Which is a biological contaminant?

A Bones in a chicken fillet

B Norovirus in shellfish

C Metal shavings in a can of peaches

D Tomato juice served in a pewter pitcher

46. The 6 conditions bacteria need to grow are food, acidity, temperature, time, oxygen, and

A meat.

B moisture.

C melatonin.

D management.

47. Using the same knife to chop carrots for a salad immediately after cutting up raw chicken is an example of

A time-temperature abuse.

B cross-contamination.

C poor personal hygiene.

D purchasing from an unapproved supplier.

48. Which is an example of physical contamination?

A Sneezing on food

B Touching dirty food-contact surfaces

C Bones in fish

D Cooking tomato sauce in a copper pan

 

49. Which Symptom could mean a customer is having an allergic reaction to food?

A Coughing

B Dehydration

C Swollen lips

D Sneezing

 

50. To prevent food allergens from being transferred to food,

A clean and sanitize utensils before preparing an allergen special order.

B buy food from trusted suppliers.

C store cold food at 41°F (5°C) or lower.

D avoid pewter tableware and utensils and copper cookware.

51. Which is a Big Eight food allergen?

A Broccoli

B Wheat

C Grapes

D Pork

52. What is the minimum temperature that must be maintained when holding hot soup for service?

A 100°F (38°C)

B 120°F (49°C)

C 135°F (57°C)

D 155°F (68°C)

53 Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served?

A 41°F (5°C)

B 50°F (10°C)

C 60°F (16°C)

D 70°F (21°C)

54  A food handler has been holding chicken salad for sandwiches in a cold well for seven hours. When she checks the temperature of the chicken salad, it is 54°F (12°C). What must the food handler do?

A Sell the remaining chicken salad immediately

B Sell the remaining chicken salad within 2 hours

C Cool the chicken salad to 41°F (5°C)

D Discard the chicken salad

55. A food handler working in a hotel removes cold tuna salad from the cooler at 9:00 am and delivers it to a conference room for an 11:00 am buffet luncheon, where it is held without temperature control. By what time must the tuna salad be served or thrown out?

A 12:00 p.m.

B 2:00 p.m.

C 3:00 p.m.

D 4:00 p.m.

56. An operation has a buffet with 8 different items on it. How many serving utensils are needed to serve the items on the buffet?

A 1

B 2

C 4 

D 8

57. Which food item may be handled with bare hands?

A Sliced cheese for sandwiches

B Boiled egg slices for salad

C Chopped carrots for stew

D Parsley for garnish

58. A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?

A The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns.

B The cook did not clean and sanitize the gloves before handling the hamburger buns.

C The cook did not wash hands before putting on the same gloves to slice the hamburger buns.

D The cook did not wash hands and put on new gloves before slicing the hamburger buns.

 

59 When must a consumer advisory be provided for menu items containing TCS food?

A When the item is raw or undercooked.

B When the item contains a potential allergen.

C When the operation provides only counter service.

D When the operation primarily serves a high-risk population.

60 Which feature is most important for a chemical storage area?

A Good lighting

B Single-use towels

C Nonskid floor mats

D Emergency shower system

61. What is the correct way to store mops in between uses?

A Propped in a corner

B In a clean bucket

C In a utility sink

D Hanging on a hook

62. A buser poured some cleaner from its original container into a smaller working container.

What else does the buser need to do?

A Label the working container with its contents.

B Read the safety data sheet (SDS) for the cleaner.

C Use a new wiping cloth when first using the working container.

D Note on the original container that some cleaner was put into a working container.

63. Which does not require sanitizing?

A Plates

B Knives

C Walls

D Tongs

64 Which surfaces must be both cleaned and sanitized?

A Walls

B Cutting boards

C Storage shelves

D Garbage containers

65. The first step in cleaning and sanitizing items in a three-compartment sink is

A air-drying items.

B washing items in detergent.

C immersing items in sanitizer.

D rinsing, scraping, or soaking items.

 

66. After scraping and washing, what is the third step in cleaning and sanitizing a prep table?

A Sanitizing

B Air-drying

C Rinsing

D Rewashing  // Note, different from wash, rinse, sanitize. 

 

67. In a heat-sanitizing dishwasher, what is the minimum temperature for the final rinse?

A 152°F (67°C)

B 180°F (82°C)

C 192°F (89°C)

D 200°F (93°C)

68. A food-contact surface must be cleaned and sanitized

A before working with a different type of food.

B every 6 hours.

C only if the food handler changes gloves.

D at the end of the food handler's shift.

69. Where should garbage cans be cleaned?

A Away from food and utensils

B Next to food-prep areas

C In dishwashing areas

D In food storage areas

 

70 When the kitchen garbage can was full, an employee placed the full garbage bag on a prep table and tied it securely. Then he carried it to the Dumpster and disposed of it. What was done incorrectly?

A The employee waited until the garbage was full.

B The bag was disposed of in a dumpster.

C The bag was placed on a prep table.

D The employee tied the bag shut.

 

71 Grease and condensation buildup on surfaces can be avoided with correct

A garbage disposal.

B lighting.

C sanitizing.

D ventilation.

72. To prevent backflow, a sink must be equipped with a(n)

A Air gap

B Vacuum assist

C Overflow drain

D Touchless controls

73. What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?

A Absorbent and durable

B Hard and durable

C Porous and durable

D Smooth and durable

74. What information should a master cleaning schedule contain?

A What should be cleaned and when

B What should be cleaned, when, and by whom

C What should be cleaned, when, by whom, and how

D What should be cleaned, when, by whom, how, and why

75. A handwashing station should have hot and cold water, soap, a way to dry hands, and a

A garbage container.

B second timer.

C clock.

D gloves.

76 A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong?

A Created a cross-connection

B Created an air-gap separation

C Prevented backflow

D Prevented atmospheric vacuuming

77. The water provided to a handwashing sink must be

A hot water only.

B cold water only.

C potable water only.  可饮用的

D fluoridated water only.

78. Which individual should apply pesticides in a foodservice operation?

A A pest control operator

B A shift manager

CA busboy

DA cook

79. A food handler who is receiving a food delivery observes signs of pests in the food. What should be done?

A The head chef should be warned of the pests.

B The food handler should remove all evidence of the pests.

C The shipment should be refused and prevented from entering the operation.

D The shipment should be stored outside the kitchen until a manager inspects it.

80. How high must legs be on table-mounted equipment?

A At least 1 inch (3 centimeters)

B At least 2 inches (5 centimeters)

C At least 4 inches (10 centimeters)

D At least 6 inches (15 centimeters)