CHAPTER 3-5 ServSafe Questions
What is the most important factor in choosing a 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.
What is the most important factor in choosing a 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.
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.
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.
In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler? A Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts B Fresh salmon, fresh pork roast, fresh chicken breasts, lettuce C Lettuce, fresh chicken breasts, fresh pork roast, fresh salmon D Fresh salmon, lettuce, fresh chicken breasts, fresh pork roast
In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler? A Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts B Fresh salmon, fresh pork roast, fresh chicken breasts, lettuce C Lettuce, fresh chicken breasts, fresh pork roast, fresh salmon D Fresh salmon, lettuce, fresh chicken breasts, fresh pork roast
How many inches (centimeters) from the floor should food be stored? A At least 1" (3 cm) B At least 2" (5 cm) C At least 4" (10 cm) D At least 6" (15 cm)
How many inches (centimeters) from the floor should food be stored? A At least 1" (3 cm) B At least 2" (5 cm) C At least 4" (10 cm) D At least 6" (15 cm)
After which activity must food handlers wash their hands? A Putting on gloves B Serving customers C Applying hand antiseptic D Clearing tables
After which activity must food handlers wash their hands? A Putting on gloves B Serving customers C Applying hand antiseptic D Clearing tables
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
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
Which piece of jewelry can be worn on a food handler's hand or arm? A Watch B Diamond ring C Plain band ring D Medical bracelet
Which piece of jewelry can be worn on a food handler's hand or arm? A Watch B Diamond ring C Plain band ring D Medical bracelet
What is the best method of checking the temperature of a delivery of fresh fish? A Feel the fish, making sure that it is cold to the touch. B Insert a thermometer probe into the thickest part of the fish. C Place a time-temperature indicator on the surface of the fish. D Use an infrared thermometer to check the fish's temperature.
What is the best method of checking the temperature of a delivery of fresh fish? A Feel the fish, making sure that it is cold to the touch. B Insert a thermometer probe into the thickest part of the fish. C Place a time-temperature indicator on the surface of the fish. D Use an infrared thermometer to check the fish's temperature.
A food handler will be wearing single-use gloves to chop lettuce for an hour. When must the food handler's hands be washed? A After putting on the gloves B Before starting the task C Half-way through the task D Each time gloves are changed
A food handler will be wearing single-use gloves to chop lettuce for an hour. When must the food handler's hands be washed? A After putting on the gloves B Before starting the task C Half-way through the task D Each time gloves are changed
When should hand antiseptics be used? A After washing hands B Before washing hands C When soap is unavailable D When gloves are not being used
When should hand antiseptics be used? A After washing hands B Before washing hands C When soap is unavailable D When gloves are not being used
A food handler has diarrhea and has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do? A Wear gloves while handling food. B Work in a nonfood handling position C Stay home until approved to return to work. D Wash hands frequently while handling food.
A food handler has diarrhea and has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do? A Wear gloves while handling food. B Work in a nonfood handling position C Stay home until approved to return to work. D Wash hands frequently while handling food.
B Soreness with fatigue C Sore throat with fever A food handler prepares and delivers meals to elderly individuals receiving cancer care services at home. What symptoms require this 'food handler to stay home from work? A Thirst with itching B Soreness with fatigue C Sore throat with fever D Headache with soreness
B Soreness with fatigue C Sore throat with fever A food handler prepares and delivers meals to elderly individuals receiving cancer care services at home. What symptoms require this 'food handler to stay home from work? A Thirst with itching B Soreness with fatigue C Sore throat with fever D Headache with soreness
When is it acceptable to eat in an operation? A When prepping food B When washing dishes C When sitting in a break area D When handling utensils
When is it acceptable to eat in an operation? A When prepping food B When washing dishes C When sitting in a break area D When handling utensils
What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea? A Tell the cook to stay away from work and see a doctor. B Tell the cook to come in for a couple of hours and then go home. C Tell the cook to rest for a couple of hours and then come to work. D Tell the cook to go to the doctor and then immediately come to work.
What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea? A Tell the cook to stay away from work and see a doctor. B Tell the cook to come in for a couple of hours and then go home. C Tell the cook to rest for a couple of hours and then come to work. D Tell the cook to go to the doctor and then immediately come to work.
A thermometer used to measure the temperature of food must be accurate to what temperature? A +/- 2°F or +/- 1°C B +/- 4°F or +/- 3°C C +/- 6°F or +/- 5°C D +/- 8°F or +/- 7°C
A thermometer used to measure the temperature of food must be accurate to what temperature? A +/- 2°F or +/- 1°C B +/- 4°F or +/- 3°C C +/- 6°F or +/- 5°C D +/- 8°F or +/- 7°C
What device can be used to record time-temperature abuse during the delivery of food? A Bimetallic stemmed thermometer B Thermistor C Thermocouple D Time-temperature indicator
What device can be used to record time-temperature abuse during the delivery of food? A Bimetallic stemmed thermometer B Thermistor C Thermocouple D Time-temperature indicator
A It must be dried with a paper towel. A food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables. What must be done to the cutting board? A It must be dried with a paper towel. B It must be turned over to the other side. C It must be washed, rinsed, and sanitized. D It must be rinsed in hot water and air- dried.
A It must be dried with a paper towel. A food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables. What must be done to the cutting board? A It must be dried with a paper towel. B It must be turned over to the other side. C It must be washed, rinsed, and sanitized. D It must be rinsed in hot water and air- dried.
How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? A Up to the tip of the thermometer stem B Just past the tip of the thermometer stem C Past the dimple of the thermometer stem D Up to the dimple in the thermometer stem
How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? A Up to the tip of the thermometer stem B Just past the tip of the thermometer stem C Past the dimple of the thermometer stem D Up to the dimple in the thermometer stem
Which probe should be used to check the temperature of a large stockpot of chili? A Air probe B Immersion probe C Penetration probe D Surface probe
Which probe should be used to check the temperature of a large stockpot of chili? A Air probe B Immersion probe C Penetration probe D Surface probe
At what temperatures do most food borne pathogens grow most quickly? A Between 0°F and 41°F (-17°C and 5°C) B Between 45°F and 65°F (7°C and 18°C) C Between 70°F and 125°F (21°C and 52°C) D Between 130°F and 165°F (54°C and 74°C)
At what temperatures do most food borne pathogens grow most quickly? A Between 0°F and 41°F (-17°C and 5°C) B Between 45°F and 65°F (7°C and 18°C) C Between 70°F and 125°F (21°C and 52°C) D Between 130°F and 165°F (54°C and 74°C)
Which type of thermometer can read temperature without touching the item's surface? A Air probe B Immersion probe C Infrared D TTI
Which type of thermometer can read temperature without touching the item's surface? A Air probe B Immersion probe C Infrared D TTI
What is the correct temperature for receiving cold TCS food? A 32°F (O°C) or lower B 41°F (5°C) or lower C 45°F (7°C) or lower D 50°F (10°C) or lower
What is the correct temperature for receiving cold TCS food? A 32°F (O°C) or lower B 41°F (5°C) or lower C 45°F (7°C) or lower D 50°F (10°C) or lower
Milk can be received at 45°F (7°C) under what condition? A It is thrown out after 2 days. B It is cooled to 41°F (5°C) or lower in 4 hours. C It is immediately cooled to 41°F (5°C) or lower. D It is served or used in the operation within 2 hours.
Milk can be received at 45°F (7°C) under what condition? A It is thrown out after 2 days. B It is cooled to 41°F (5°C) or lower in 4 hours. C It is immediately cooled to 41°F (5°C) or lower. D It is served or used in the operation within 2 hours.
B Cross-contamination C Time-temperature abuse Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this? A Cross-contact B Cross-contamination C Time-temperature abuse D Incorrect cleaning and sanitizing
B Cross-contamination C Time-temperature abuse Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this? A Cross-contact B Cross-contamination C Time-temperature abuse D Incorrect cleaning and sanitizing
What is the problem with storing raw ground beef above prepped salads? A Cross-contamination B Poor personal hygiene C Time-temperature abuse D Cross-contact with allergens
What is the problem with storing raw ground beef above prepped salads? A Cross-contamination B Poor personal hygiene C Time-temperature abuse D Cross-contact with allergens
What is required when receiving fish that will be served raw or partially cooked? A It must be alive when received. B It must be thawed in the microwave. C It must be used within 24 hours of receiving. D It must be correctly frozen before you receive it.
What is required when receiving fish that will be served raw or partially cooked? A It must be alive when received. B It must be thawed in the microwave. C It must be used within 24 hours of receiving. D It must be correctly frozen before you receive it.
What must be included on the label of TCS food that was prepped in-house? A Date that the food was received B Name of each TCS ingredient included C Date that the food should be thrown out D List of all potential ingredients in the food
What must be included on the label of TCS food that was prepped in-house? A Date that the food was received B Name of each TCS ingredient included C Date that the food should be thrown out D List of all potential ingredients in the food
How long can TCS food that was prepped in-house be stored? A 3 days B 5 days C 7 days D 9 days
How long can TCS food that was prepped in-house be stored? A 3 days B 5 days C 7 days D 9 days
When storing food using the FIFO method, where should the food with the earliest use-by dates be stored? A Below food with later use-by dates B Behind food with later use-by dates C In front of food with later use-by dates D Alongside food with later use-by
When storing food using the FIFO method, where should the food with the earliest use-by dates be stored? A Below food with later use-by dates B Behind food with later use-by dates C In front of food with later use-by dates D Alongside food with later use-by
CHAPTER 3-5 ServSafe Questions
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
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
Which piece of jewelry can be worn on a food handler's hand or arm? A Watch B Diamond ring C Plain band ring D Medical bracelet
Which piece of jewelry can be worn on a food handler's hand or arm? A Watch B Diamond ring C Plain band ring D Medical bracelet
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.
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.
A food handler has diarrhea and has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do? A Wear gloves while handling food. B Work in a nonfood handling position C Stay home until approved to return to work. D Wash hands frequently while handling food.
A food handler has diarrhea and has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do? A Wear gloves while handling food. B Work in a nonfood handling position C Stay home until approved to return to work. D Wash hands frequently while handling food.
B Soreness with fatigue C Sore throat with fever A food handler prepares and delivers meals to elderly individuals receiving cancer care services at home. What symptoms require this 'food handler to stay home from work? A Thirst with itching B Soreness with fatigue C Sore throat with fever D Headache with soreness
B Soreness with fatigue C Sore throat with fever A food handler prepares and delivers meals to elderly individuals receiving cancer care services at home. What symptoms require this 'food handler to stay home from work? A Thirst with itching B Soreness with fatigue C Sore throat with fever D Headache with soreness
When is it acceptable to eat in an operation? A When prepping food B When washing dishes C When sitting in a break area D When handling utensils
When is it acceptable to eat in an operation? A When prepping food B When washing dishes C When sitting in a break area D When handling utensils
After which activity must food handlers wash their hands? A Putting on gloves B Serving customers C Applying hand antiseptic D Clearing tables
After which activity must food handlers wash their hands? A Putting on gloves B Serving customers C Applying hand antiseptic D Clearing tables
What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea? A Tell the cook to stay away from work and see a doctor. B Tell the cook to come in for a couple of hours and then go home. C Tell the cook to rest for a couple of hours and then come to work. D Tell the cook to go to the doctor and then immediately come to work.
What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea? A Tell the cook to stay away from work and see a doctor. B Tell the cook to come in for a couple of hours and then go home. C Tell the cook to rest for a couple of hours and then come to work. D Tell the cook to go to the doctor and then immediately come to work.
A It must be dried with a paper towel. A food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables. What must be done to the cutting board? A It must be dried with a paper towel. B It must be turned over to the other side. C It must be washed, rinsed, and sanitized. D It must be rinsed in hot water and air- dried.
A It must be dried with a paper towel. A food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables. What must be done to the cutting board? A It must be dried with a paper towel. B It must be turned over to the other side. C It must be washed, rinsed, and sanitized. D It must be rinsed in hot water and air- dried.
When should hand antiseptics be used? A After washing hands B Before washing hands C When soap is unavailable D When gloves are not being used
When should hand antiseptics be used? A After washing hands B Before washing hands C When soap is unavailable D When gloves are not being used
What is the best method of checking the temperature of a delivery of fresh fish? A Feel the fish, making sure that it is cold to the touch. B Insert a thermometer probe into the thickest part of the fish. C Place a time-temperature indicator on the surface of the fish. D Use an infrared thermometer to check the fish's temperature.
What is the best method of checking the temperature of a delivery of fresh fish? A Feel the fish, making sure that it is cold to the touch. B Insert a thermometer probe into the thickest part of the fish. C Place a time-temperature indicator on the surface of the fish. D Use an infrared thermometer to check the fish's temperature.
What is the correct temperature for receiving cold TCS food? A 32°F (O°C) or lower B 41°F (5°C) or lower C 45°F (7°C) or lower D 50°F (10°C) or lower
What is the correct temperature for receiving cold TCS food? A 32°F (O°C) or lower B 41°F (5°C) or lower C 45°F (7°C) or lower D 50°F (10°C) or lower
A food handler will be wearing single-use gloves to chop lettuce for an hour. When must the food handler's hands be washed? A After putting on the gloves B Before starting the task C Half-way through the task D Each time gloves are changed
A food handler will be wearing single-use gloves to chop lettuce for an hour. When must the food handler's hands be washed? A After putting on the gloves B Before starting the task C Half-way through the task D Each time gloves are changed
At what temperatures do most food borne pathogens grow most quickly? A Between 0°F and 41°F (-17°C and 5°C) B Between 45°F and 65°F (7°C and 18°C) C Between 70°F and 125°F (21°C and 52°C) D Between 130°F and 165°F (54°C and 74°C)
At what temperatures do most food borne pathogens grow most quickly? A Between 0°F and 41°F (-17°C and 5°C) B Between 45°F and 65°F (7°C and 18°C) C Between 70°F and 125°F (21°C and 52°C) D Between 130°F and 165°F (54°C and 74°C)
In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler? A Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts B Fresh salmon, fresh pork roast, fresh chicken breasts, lettuce C Lettuce, fresh chicken breasts, fresh pork roast, fresh salmon D Fresh salmon, lettuce, fresh chicken breasts, fresh pork roast
In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler? A Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts B Fresh salmon, fresh pork roast, fresh chicken breasts, lettuce C Lettuce, fresh chicken breasts, fresh pork roast, fresh salmon D Fresh salmon, lettuce, fresh chicken breasts, fresh pork roast
How many inches (centimeters) from the floor should food be stored? A At least 1" (3 cm) B At least 2" (5 cm) C At least 4" (10 cm) D At least 6" (15 cm)
How many inches (centimeters) from the floor should food be stored? A At least 1" (3 cm) B At least 2" (5 cm) C At least 4" (10 cm) D At least 6" (15 cm)
Which type of thermometer can read temperature without touching the item's surface? A Air probe B Immersion probe C Infrared D TTI
Which type of thermometer can read temperature without touching the item's surface? A Air probe B Immersion probe C Infrared D TTI
A thermometer used to measure the temperature of food must be accurate to what temperature? A +/- 2°F or +/- 1°C B +/- 4°F or +/- 3°C C +/- 6°F or +/- 5°C D +/- 8°F or +/- 7°C
A thermometer used to measure the temperature of food must be accurate to what temperature? A +/- 2°F or +/- 1°C B +/- 4°F or +/- 3°C C +/- 6°F or +/- 5°C D +/- 8°F or +/- 7°C
What is required when receiving fish that will be served raw or partially cooked? A It must be alive when received. B It must be thawed in the microwave. C It must be used within 24 hours of receiving. D It must be correctly frozen before you receive it.
What is required when receiving fish that will be served raw or partially cooked? A It must be alive when received. B It must be thawed in the microwave. C It must be used within 24 hours of receiving. D It must be correctly frozen before you receive it.
What must be included on the label of TCS food that was prepped in-house? A Date that the food was received B Name of each TCS ingredient included C Date that the food should be thrown out D List of all potential ingredients in the food
What must be included on the label of TCS food that was prepped in-house? A Date that the food was received B Name of each TCS ingredient included C Date that the food should be thrown out D List of all potential ingredients in the food
How long can TCS food that was prepped in-house be stored? A 3 days B 5 days C 7 days D 9 days
How long can TCS food that was prepped in-house be stored? A 3 days B 5 days C 7 days D 9 days
What device can be used to record time-temperature abuse during the delivery of food? A Bimetallic stemmed thermometer B Thermistor C Thermocouple D Time-temperature indicator
What device can be used to record time-temperature abuse during the delivery of food? A Bimetallic stemmed thermometer B Thermistor C Thermocouple D Time-temperature indicator
What is the most important factor in choosing a 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.
What is the most important factor in choosing a 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.
Milk can be received at 45°F (7°C) under what condition? A It is thrown out after 2 days. B It is cooled to 41°F (5°C) or lower in 4 hours. C It is immediately cooled to 41°F (5°C) or lower. D It is served or used in the operation within 2 hours.
Milk can be received at 45°F (7°C) under what condition? A It is thrown out after 2 days. B It is cooled to 41°F (5°C) or lower in 4 hours. C It is immediately cooled to 41°F (5°C) or lower. D It is served or used in the operation within 2 hours.
B Cross-contamination C Time-temperature abuse Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this? A Cross-contact B Cross-contamination C Time-temperature abuse D Incorrect cleaning and sanitizing
B Cross-contamination C Time-temperature abuse Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this? A Cross-contact B Cross-contamination C Time-temperature abuse D Incorrect cleaning and sanitizing
When storing food using the FIFO method, where should the food with the earliest use-by dates be stored? A Below food with later use-by dates B Behind food with later use-by dates C In front of food with later use-by dates D Alongside food with later use-by
When storing food using the FIFO method, where should the food with the earliest use-by dates be stored? A Below food with later use-by dates B Behind food with later use-by dates C In front of food with later use-by dates D Alongside food with later use-by
What is the problem with storing raw ground beef above prepped salads? A Cross-contamination B Poor personal hygiene C Time-temperature abuse D Cross-contact with allergens
What is the problem with storing raw ground beef above prepped salads? A Cross-contamination B Poor personal hygiene C Time-temperature abuse D Cross-contact with allergens
How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? A Up to the tip of the thermometer stem B Just past the tip of the thermometer stem C Past the dimple of the thermometer stem D Up to the dimple in the thermometer stem
How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? A Up to the tip of the thermometer stem B Just past the tip of the thermometer stem C Past the dimple of the thermometer stem D Up to the dimple in the thermometer stem
Which probe should be used to check the temperature of a large stockpot of chili? A Air probe B Immersion probe C Penetration probe D Surface probe
Which probe should be used to check the temperature of a large stockpot of chili? A Air probe B Immersion probe C Penetration probe D Surface probe