1. Unit 2.00 please get dry erase boards and markers
ServSafe REVIEW
TEST TODAY IN CLASS
-12 at a time
1st period:  
4th period:

2. How many days can potentially TCS, ready-to-eat food be stored in a refrigerator before throwing it out?
A. 1
B. 3
C. 7
D. 13 c

3. Several cold TCS foods are held on a cafeteria serving line
Several cold TCS foods are held on a cafeteria serving line. How can the servers ensure that these items are safe to eat?
A. Add fresh cold food to the food already being held on the line to keep it cold
B. Check the internal temperature of the cold food before putting it on the serving line
C. Discard the cold food after two hours if it has not been held at 41° F or below
D. Cool food by adding ice every 30 minutes b

4. B Who is effected by the HACCP plan? A. Employees and managers.
B. Employees, managers, and customers.
C. Kitchen workers.
D. Managers. B

5. D What is an UNSAFE internal temperature to store ground pork? A. 0º F
B. 32º F
C. 41º F
D. 45º F D

6. B HACCP plan is based on: A. Endpoint cooking temperatures
B. Flow charts for each food
C. Proper equipment
D. Proper personal hygiene of all food workers B

7. A Which food should be cooked to 165° F for fifteen seconds?
A. Chicken casserole
B. Fish sticks
C. Rib eye steak
D. Steamed broccoli A

8. Which is an appropriate method to replenish food on a self-service bar?
A. Discard potentially hazardous food after eight hours if not held at or above 140° F
B. Keep hot foods at an internal temperature of 125° F or higher
C. Mix fresh food with the remaining food on the bar
D. Replenish with small containers of food D

9. A A person who monitors critical control points would measure:
A. A food’s flow through the establishment.
B. The amount of time food remains in the temperature danger zone.
C. The food pH levels.
D. The temperature of food during the cooking process. A

10. Hamburger patties should be cooked to what temperature for 15 seconds?
A. 135° F
B. 145° F
C. 155° F
D. 165° F C

11. Ground beef, pork, and fish should be cooked to what temperature for 15 seconds?
A. 135° F
B. 145° F
C. 155° F
D. 165° F C

12. C What is the maximum temperature at which shell eggs can be received?
A. 39ºF
B. 41ºF
C. 45ºF
D. 50ºF C

13. TCS cooked foods must be discarded if kept in the temperature danger zone for how many hours?
A. One
B. Two
C. Three
D. Four D

14. D What does the term "first in, first out" mean?
A. Always receive food from same supplier at the same time.
B. Always take inventory of food items at same time and remove them from refrigerator at the same time each day.
C. Remove food from storeroom before the shift begins.
D. Use food supplies in the order in which they were received D

15. How often should the temperature of a commercial refrigerator and freezer e checked?
A. Every hour
B. Every 30 minutes
C. Every other day
D. Daily D

16. What risk factor is associated with mixing new food with food already on a buffet?
A. Cross-contamination
B. Poor personal hygiene
C. Temperature abuse
D. Unsafe food source A

17. A school cafeteria serves fresh deli sandwiches in a self-service display. What step in the preparation of the sandwiches might be a critical control point?
A. Cooling
B. Cooking
C. Reheating
D. Storing D

18. C Which is an UNSAFE handling practice when delivering meals off site?
A. Clean and sanitize the inside of delivery vehicles regularly
B. Practice good personal hygiene when loading food
C. Uncover foods before delivering
D. Use rigid, insulated food containers capable of maintaining temperatures above 140°F for hot foods C

19. Which practice might cause cross-contamination during food preparation?
A. Assigning separate equipment for preparing raw meat and poultry
B. Preparing raw meat at a separate time from ready-to- eat food
C. Rinsing cutting boards under hot water between preparing raw foods and ready-to-eat food
D. Storing tomatoes over chopped lettuce C

20. In two-stage cooling, cooked food must be cooled to 41ºF within how many hours?

21. Determining how and when critical limits are being met is part of which HACCP principle?
A. Hazard analysis
B. Monitoring
C. Record keeping
D. Verification B

22. C Raw poultry with an USDA stamp is: A. Free from Salmonella spp.
B. Safe to eat even if not cooked to 165º F or hotter.
C. Safe to eat if it is cooked to 165º F or hotter.
D. Safe to marinate at room temperature before cooking to 165º F for 15 seconds C

23. A Which is an UNSAFE serving method? A. Holding cups by the rim
B. Holding glassware by the stem
C. Holding spoons by the handle
D. Serving soup with a long-handled ladle A

24. C Which is a safe method to thaw frozen steaks? A. At room temperature
B. In the bottom of the sink
C. In the refrigerator overnight
D. On the kitchen counter overnight C

25. A Which food is stored correctly in the refrigerator?
A. Cooked chicken breasts over fresh poultry
B. Fresh eggs over lettuce
C. Fresh ground pork over a cooked turkey breast
D. Raw poultry over cooked poultry A

26. D A fresh shipment of pork should be: A. Bright red in color.
B. Brown with purple blotches.
C. Light red with white spots.
D. Pink with white fat D

27. B Which is NOT one of the seven principles of HACCP?
Identify likely hazards
Develop procedures to educate the regulators about the HACCP plan
C. Develop procedures to measure critical limits
D. Verify the critical control points are accurate B

28. A case of beef roast has both a USDA inspection stamp and a USDA choice grade stamp. What do these stamps indicate?
A. Beef roasts are free from harmful microorganisms.
B. Farmer used only USDA-certified animal feed.
C. Meat wholesaler met USDA grading standards.
D. The meat is wholesome. C

29. A case of beef roast has both a USDA inspection stamp and a USDA choice grade stamp. What do these stamps indicate?
A. Beef roasts are free from harmful microorganisms.
B. Farmer used only USDA-certified animal feed.
C. Meat wholesaler met USDA grading standards.
D. The meat is wholesome. C

30. How often should the internal temperature of cold foods be checked using a calibrated thermometer?
After four hours
Every 30 minutes
Every hour
Every two hours D

31. A new restaurant decides to develop a HACCP plan
A new restaurant decides to develop a HACCP plan. The FIRST step will be to:
A. Establish critical limits.
B. Conduct a hazard analysis.
C. Determine critical control point.
D. Identify corrective actions. B

32. C Which items should NOT be stored in the dry- storage area?
A. Canned vegetables
B. Drink cups
C. Floor cleaner
D. Saltine crackers C

33. D Which storage practice is correct?
A. Remove all fresh shellfish from shipping containers
B. Store cartoons of shell eggs at room temperature
C. Store fresh poultry on top shelf of refrigerator
D. Store raw poultry on bottom shelf of refrigerator D

34. B Which food has NOT been cooked safely?
A. Fish fillet cooked to 145° F for fifteen seconds
B. Hamburger cooked to 135° F for fifteen seconds
C. Pork chop cooked to 145° F for fifteen seconds
D. Turkey breast cooked to 165° F for 15 seconds B

35. D Which is a sign that a canned product is STILL safe to eat? A. Dents
B. Rust on can
C. Swollen ends
D. Torn label D

36. Which is NOT a correct step when using the ice- point method to calibrate a thermometer?
A. Adjust the thermometer until it reads 32ºF (0ºC)
B. Insert thermometer stem or probe into a container of boiling water to sterilize
C. Insert thermometer stem or probe into a container of ice water
D. Wait thirty seconds or until the temperature indicator stops moving B

37. D Which item CANNOT be re-served in a restaurant?
A. Unopened package of crackers
B. Unopened packets of mayonnaise
C. Unopened packet of relish
D. Tomato garnish D

38. B Which is a SAFE practice when handling serving utensils?
A. Clean and sanitize once a day
B. Store in the food as long as the handles extend above the rim.
C. Use to handle more than one food at a time.
D. Wipe with a clean cloth after falling on the floor. B

39. B Which is a SAFE practice when handling serving utensils?
Clean and sanitize once a day
Store in the food as long as the handles extend above the rim.
Use to handle more than one food at a time.
D. Wipe with a clean cloth after falling on the floor. B

40. A Dry goods should be stored at a temperature between:
A. 50º F to 70º F
B. 60º F to 80º F
C. 70º F to 90º F
D. 80º F to 100º F A

41. A Which is an unsafe food handling practice?
A. Holding cooked vegetables at 120° F or higher
B. Pulling leafy vegetables completely apart before rinsing them
C. Refrigerating cut vegetables at 41° F or lower
D. Washing vegetables under cold running water before cutting them A

42. A Cold TCS food should be held no colder than: A. 41° F. B. 45° F.
C. 50° F.
D. 55° F. A

43. A Which is a proper method to thaw food?
A. In a refrigerator at 41° F or lower
B. On the counter
C. In the microwave oven if refrigerated immediately after thawing
D. Submerged in cold water A

44. B What is the proper way to cool a large pot of spaghetti sauce?
Allow the spaghetti to cool at room temperature and then put pot in the refrigerator
Divide the spaghetti sauce into smaller containers and put them in an ice-water bath
Put the hot pot into the refrigerator after cooking is complete
Put the hot pot into the walk-in freezer after cooking is complete B

45. B Which is an UNSAFE practice for serving food?
A. Hold coffee cups by their handles
B. Hold forks from the tines
C. Hold plates by the bottom or edge
D. Serve food with tongs and/or gloves B

46. To keep food at 41° F, at what temperature should the refrigerator be operating?
A. 39º F
B. 38º F
C. 35º F
D. 34º F A

47. B Receiving is an important step in the flow of food because:
A. An invoice is proof of purchase.
B. Food is inspected before it enters the establishment
C. The receiver gets a break from other food handling duties.
D. The receiver gets to meet the food delivery supplier to determine their hygiene practices. B

48. D Which is not a hazardous situation? Uncovered hair
Open wound on employee arm
Reserved uneaten fresh roll
Reserved unopened mustard packet D

49. What is NOT a sanitary method of holding glassware during beverage service?
A. By the bottom
B. By the middle
C. By the rim
D. By the stem C

50. A What is MOST important when choosing a food supplier?
They meets food safety standards.
They offers deliveries whenever wanted.
Their prices are the lowest.
Their warehouse is close to your location. A

51. C To prevent pests, how should food supplies be stored?
A. On the floor and away from the wall
B. On the floor and next to the wall
C. Six inches off the floor and away from wall
D. Twelve inches off the floor and away from the wall C

52. B Which is a proper way to handle ice?
A. With a cleaned, sanitized glass
B. With a cleaned, sanitized scoop
C. With a cleaned, sanitized pair of tongs
D. With a properly washed hand B

53. A Which shipment of food should be rejected?
A. Cans with shallow dents
B. Oysters with closed shells
C. Raw chicken received at 41ºF (5ºC)
D. Salmon packed in self-draining, crushed ice A

54. C All are purchasing and receiving principles EXCEPT:
A. Check shipments for intact packaging
B. Inspect deliveries and put items away as quickly as possible
C. Schedule all deliveries at the same time
D. Use calibrated thermometers to check the temperature C

55. If TCS hot food has not been held at 140° F or higher, discard after how many hours?
A. One
B. Two
C. Three
D. Four D

56. A shipment of vacuum-packed meats arrived at a facility
A shipment of vacuum-packed meats arrived at a facility. How should their temperature be checked?
A. Insert thermometer probe between two packages, being careful not to puncture the package
B. Insert thermometer probe through the package into the thickest part of meat
C. Measure the surface temperature with an infrared thermometer
D. Place hand on top of meat and determine if it is cold A

57. A What is the goal of a HACCP plan?
A. Identify and control possible hazards throughout the flow of food.
B. Identify faulty equipment within the establishment.
C. Identify the proper methods for receiving food.
D. Keep the establishment pest free. A