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ServSafe Practice 3

Quiz by Jacob Frank

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30 questions
Show answers
  • Q1
    Equipment used to process TCS food in a refridgerated room held at 41F or below can be cleaned every
    24 hrs
    48hrs
    36hrs
    42hrs
    30s
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    Delete
  • Q2
    What document contains information about the safe use and handling of hazardous chemicals?
    Underwriters Laboratories List
    OSHA Consumer Guide to Toxic Materials
    The Food Code
    Material Safety Data Sheets
    30s
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    Delete
  • Q3
    Nausea, vomitting, diarhea, jaundice, and fever are all reportable
    exposures
    diagnoses
    symptoms
    illnesses
    30s
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    Delete
  • Q4
    A service sink should be used to
    scrub pots and pans
    wash produce
    dispose of mop water
    cool cooked foods
    30s
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    Delete
  • Q5
    Which is a physical contaminant?
    rat poison in tuna salad
    hepatitis A in a baked potato
    bones in a boneless chicken breast
    mold on cheese
    30s
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  • Q6
    Air curtains should be installed at the delivery entrance of an operation in order to
    eliminate dust
    improve ventilation
    deny pests access
    reduce utility costs
    30s
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    Delete
  • Q7
    A significant threat to public health requiring immediate closure of an operation and correction is classified as an
    regulatory infraction
    critical control point
    imminent health hazard
    foodborne illness
    30s
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    Delete
  • Q8
    Garbage containers used by an operation should be
    durable, absorbent, and corrosion resistant
    pest proof, smooth, and made of metal
    odor proof, damage resistant, and light in color
    leak proof, waterproof, and easy to clean
    30s
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    Delete
  • Q9
    A food handler must remove what item before working with food?
    dry bandage
    plain band ring
    clean baseball hat
    medical bracelet
    30s
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  • Q10
    When washing hands properly, which other body part must also be cleaned?
    face and arms
    arms from the elbow up
    exposed parts of forearms
    exposed parts of legs
    30s
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  • Q11
    In an operation, handwashin sinks must be located in which area?
    management
    dry storage
    dishwashing
    receiving
    30s
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  • Q12
    A food handler must wear single use gloves when
    scrubbing and washin fresh clams that will be steamed for clam chowder
    trimming and seasoning beef that will be slow roasted for a sandwhich
    quartering fresh tomatoes that will be used in a stir fry
    slicing fresh tomatoes that will be used for a garnish on a hamburger
    30s
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    Delete
  • Q13
    Which item requires a consumer advisory on the menu?
    stif fried vegetables
    eggs cooked to order
    celery sticks
    baked potatoes
    30s
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  • Q14
    A food handler has been diagnosed with hepatitis A, but is NOT showing signs of illness. The manager must
    exclude the food handler from the operation and notify the regulatory authority
    notify the local regulatory authority
    restrict the food handler withing the operation
    restrict the food handler within the operation and notify the regulatory authority
    30s
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    Delete
  • Q15
    After observing a food handler removing plastic bags of garbage and temporarily placing them on the prep table
    stop the food handler immediately and review the correct procedures for garbage handling
    help the food handler double bag the garbage to minimize the possibility of leaks
    ask the food handler to clean and rinse the prep table after taking the garbage outside
    wipe the table immediately while the food handler takes the garbage outside quickly
    30s
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    Delete
  • Q16
    Cooked TCS food is reheated in a microwave and then held in a steam table. To be considered safe the food handler must heat the food to
    135F
    165F
    145F
    155F
    30s
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  • Q17
    Using food coloring to make ground beef appear fresher is
    allowed with a retail food license
    allowed if a HACCP plan is in place
    not allowed by the regulatory authority
    not allowed by the CDC
    30s
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    Delete
  • Q18
    Which foods are common food allergens?
    carrots and soy
    soy and wheat
    eggs and poultry
    poultry and carrots
    30s
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    Delete
  • Q19
    Mineral buildup has formed on the steam table. Which cleaning agent would best remove it?
    degreaser
    delimer
    abrasive cleaner
    detergent
    30s
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    Delete
  • Q20
    Whre should mop water be disposed?
    three compartment sink
    toilets and urinals
    food prep sink
    service sink
    30s
    Edit
    Delete

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