Serv safe exam

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

State or local regulatory authority

Three components of active managerial control include

identifying risks, corrective action, and training

Sewage is backing up from a floor drain in a prep area. What is the first thing that should be done?

Determine if there is a significant risk to food

To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep food defense information accessible, and know

Whom to contact about suspicious activity

A food handler who has just used their cell phone must do what before handling food?

Wash hands

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

10 seconds

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

cover the wound with an impermeable cover and wear a single-use glove.

How should food handlers keep their fingernails?

Short and unpolished

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

Restrict the food handler from working with exposed food, utensils, and equipment.

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

Exclude the food handler from the operation.

Which food handler is less likely to contaminate food, utensils, and equipment?

Chef smoking in a designated area outside the establishment

How long must shellstock tags or labels be kept on file?

90 days after the last shellfish was removed from the container

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

inspect all food immediately before storing it.

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

24 hours.

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?

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

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?

7 days

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

between 41°F and 135°F (5°C and 57°C).

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

They have not yet built up their immune systems.

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

Acidity

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

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

food allergies

A catering employee removed a 135°F (57°C) 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?

 

3:00 p.m.

Which of these operations is never allowed to hold TCS food without temperature control?

Nursing home

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

Allowing customers to reuse plates

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

Remove leftover food from the dishes.

What is the definition of sanitizing?

Reducing the pathogens on a surface to safe levels

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

use a test kit to check the sanitizer’s concentration when mixing it.

Outdoor garbage containers must be

kept covered with tight-fitting lids.

What is a cross-connection?

Physical link between sources of safe and dirty water

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

Monitor the cleaning program

A handwashing station should have running water supplied at a temperature of at least

85°F (29°C).

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

Work with a licensed pest control operator (PCO).

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

At least 6 inches (15 centimeters)

What should a manager do if the regulatory authority confirms their operation is the source of a foodborne illness outbreak?

Provide the regulatory authority with all appropriate documentation.

What three phases must a crisis management program focus on?

Preparation, Response, Recovery

What is the purpose of a food safety management system?

To prevent foodborne illness by controlling the hazards throughout the flow of food

Which is an FDA public health intervention for controlling the risk factors for foodborne illness?

Controlling hands as a vehicle of contamination

A manager’s responsibility to actively control risk factors for foodborne illnesses is called

active managerial control.

Which is an FDA public health intervention for controlling the risk factors for foodborne illness?

Implementing consumer advisories

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

Smooth and durable

Where are handwashing stations required?

Dishwashing areas

Food contact surfaces must be easy to clean, durable, resistant to damage, and

smooth.

Organizations that certify or classify that foodservice equipment meets sanitary design and construction standards must be accredited by the 

ANSI National Accreditation Board (ANAB).

How high must legs be on table-mounted equipment? 

At least 4 inches (10 centimeters)

A food handler needs to clean a range hood. Which cleaner should they use?

Degreaser

Which factor impacts the effectiveness of chemical sanitizers?

Concentration

The three most common types of chemical sanitizers are chlorine, iodine, and 

quats.

When should a food-contact surface be cleaned and sanitized?

Before working with a different type of food

What is the correct way to clean and sanitize a prep table?

Remove food from surface, clean, rinse, sanitize, air-dry

In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse?

180°F (82°C)

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

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

What is a basic rule of an Integrated Pest Management program?

Work with a pest control operator

What scenario can lead to pest infestation?

Storing recyclables in paper bags

Holes are found in the ground around some quiet places along the building. What type of pest may be present?

Rats

Why should an operation avoid purchasing and applying pesticides?

They can be harmful if applied incorrectly.

What should be done after pesticides have been applied?

Wash, rinse, and sanitize food-contact surfaces.

Where should pesticides be kept if they are stored at the location?

In their original containers

Which government agency is responsible for issuing the Food Code?

FDA

Which government agency investigates foodborne illness outbreaks for other agencies?

CDC

What is the purpose of a regulatory inspection?

To ensure that an operation is meeting minimum standards

What type of foodservice operation is subject to a regulatory inspection?

All operations that serve food

What is the most critical risk designation used by a regulatory authority during an inspection?

Priority item

Having soap at a handwashing sink has which risk designation when inspecting an establishment?

Priority foundation item

What does the success of on-the-job training depend on?

The skill of the trainer

How can training needs be identified for an employee who has worked at an operation for over a year?

Observe the employee’s performance on the job.

What critical knowledge should staff have about cleaning and sanitizing?

How to handle garbage

What critical knowledge should staff have about controlling time and temperature?

How to hold and store TCS food

What does a food handler certification represent?

Proof that an employee has received proper food safety training

Indicate the way in which food becomes unsafe in this situation:

 

A food handler wearing gloves places a chicken breast on the grill and then places lettuce and tomato on a bun.

Cross-Contamination

Indicate the way in which food becomes unsafe in this situation:

 

After prepping raw chicken on a cutting board, a food handler wipes the cutting board with a towel and then uses the same cutting board to slice tomatoes for a salad.

Poor Cleaning and Sanitizing

A food handler's hands can transfer __________ from one food to another?

Pathogens

Which of the following are NOT more likely than to get sick from contaminated food?

Adults

What are two conditions for bacterial growth that you can control?

Time and Temperature

What is the temperature range for the temperature danger zone?

41°F to 135°F (5°C to 57°C)

Ready-to-eat foods are commonly linked with which of the following? (Hint: Big 6 pathogen)

Hepatitis A

Which of the following is NOT one of the 3 types of contaminants related to food?

Cross-Contamination

Which of the following is one of the most common food allergens in the United States? (Hint: there are 9 of them)

Sesame

What is a basic characteristic of a virus?

Requires a living host to grow

What are the most common symptoms of a foodborne illness?

Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice

What causes most foodborne illnesses associated with wild mushrooms?

Being mistaken for edible ones when harvested

A food handler who spends an entire shift forming hamburger patties should change gloves

every 4 hours during continual use, and more often if needed.

A food handler with a sore throat and a fever should be excluded from working in a daycare center because the children

are a high-risk population.

Which illness needs to be reported to the regulatory authority?

Hepatitis A

Food is being temperature abused when it is

held at the wrong temperature.

Food must be thrown out after remaining in the temperature danger zone for

4 hours

Which thermocouple probe should be used to check the temperature of a pork roast?

Penetration

What is the calibration nut on a bimetallic stemmed thermometer used for?

Keeping it accurate

Which action can help prevent time-temperature abuse?

Regularly recording temperatures

Which agency subjects suppliers to food safety inspections?

U.S. Department of Agriculture (USDA)

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 the inventory, and stored it in a secure location. What should the manager do next?

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

Where should a manager check to find recall notices?

Food and Drug Administration (FDA)

At what maximum temperature can shell eggs be received?

45°F (7°C)

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?

7 days

What must be included on the label of food that has not been stored in its original container?

The food's common name

What should be done to help keep food safe in a walk-in cooler?

Randomly sample food temperature daily

Why are overloading fryer baskets a food safety risk?

It reduces oil temperature resulting in undercooked food

What practice requires a variance?

Packaging food using a reduced oxygen method

A food handler is cooling chicken soup for dinner service. After two hours, the soup’s temperature has decreased from 135°F (57°C) to 80°F (27°C). What should the food handler do next?

Reheat the soup and cool it again.

What is the maximum cooling time for TCS food?

 

6 hours

At 12:00 p.m., a food handler puts soup in hot-holding equipment for lunch service. At 2:00 p.m., the soup’s temperature reads 125°F (52°C). What corrective action should the food handler take?

Reheat the soup.