1. CHAPTER 6-10 ServSafe Questions

2. What is the maximum water temperature allowed when thawing food under running water?
A 70°F (21°C)
B 65°F (l8°C)
C 60°F (16°C)
D 55°F (13°C)

3. What is the maximum water temperature allowed when thawing food under running water?
A 70°F (21°C)
B 65°F (l8°C)
C 60°F (16°C)
D 55°F (13°C)

4. What must food handlers do to food immediately after thawing it in the microwave oven?
A. Hold it.
B. Cook it.
C. Cool it.
D. Freeze it.

5. What must food handlers do to food immediately after thawing it in the microwave oven?
A. Hold it.
B. Cook it.
C. Cool it.
D. Freeze it.

6. What can occur if prep tables are not cleaned and sanitized between uses?
A. Off flavors in food
B. Cross-contamination
C. Toxic-metal poisoning
D. Time-temperature abuse

7. What can occur if prep tables are not cleaned and sanitized between uses?
A. Off flavors in food
B. Cross-contamination
C. Toxic-metal poisoning
D. Time-temperature abuse

8. A food handler thaws several frozen turkeys on a prep table
A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food?
A Off flavors in food
B Cross-contamination
C Toxic-metal poisoning
D Time-temperature abuse

9. A food handler thaws several frozen turkeys on a prep table
A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food?
A Off flavors in food
B Cross-contamination
C Toxic-metal poisoning
D Time-temperature abuse

10. A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the problem with this situation?
A Cross-contamination
B Poor personal hygiene
C Time-temperature abuse
D Poor cleaning and sanitizing

11. A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the problem with this situation?
A Cross-contamination
B Poor personal hygiene
C Time-temperature abuse
D Poor cleaning and sanitizing

12. What is the minimum internal cooking temperature for stuffed pork chops?
A 135°F (57°C) for 15 seconds
B 145°F (63°C) for 15 seconds
C 155°F (68°C) for 15 seconds
D 165°F (74°C) for 15 seconds

13. What is the minimum internal cooking temperature for stuffed pork chops?
A 135°F (57°C) for 15 seconds
B 145°F (63°C) for 15 seconds
C 155°F (68°C) for 15 seconds
D 165°F (74°C) for 15 seconds

14. What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave oven?
A 135°F (57°C)
B 145°F (63°C)
C 155°F (68°C)
D 165°F (74°C)

15. What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave oven?
A 135°F (57°C)
B 145°F (63°C)
C 155°F (68°C)
D 165°F (74°C)

16. What is the minimum internal cooking temperature for eggs that will be hot-held for service?
A 135°F (57°C) for 15 seconds
B 145°F (63°C) for 15 seconds
C 155°F (68°C) for 15 seconds
D 165°F (74°C) for 15 seconds

17. What is the minimum internal cooking temperature for eggs that will be hot-held for service?
A 135°F (57°C) for 15 seconds
B 145°F (63°C) for 15 seconds
C 155°F (68°C) for 15 seconds
D 165°F (74°C) for 15 seconds

18. What is the minimum internal cooking temperature for ground beef?
A 135°F (57°C) for 15 seconds
B 145°F (63°C) for 15 seconds
C 155°F (68°C) for 15 seconds
D 165°F (74°C) for 15 seconds

19. What is the minimum internal cooking temperature for ground beef?
A 135°F (57°C) for 15 seconds
B 145°F (63°C) for 15 seconds
C 155°F (68°C) for 15 seconds
D 165°F (74°C) for 15 seconds

20. Which food should not be offered on a children's menu: a rare hamburger, fried chicken tenders, grilled cheese sandwich, or spaghetti with meat sauce?
A Rare hamburger
B Fried chicken tenders
C Grilled cheese sandwich
D Spaghetti with meat sauce

21. Which food should not be offered on a children's menu: a rare hamburger, fried chicken tenders, grilled cheese sandwich, or spaghetti with meat sauce?
A Rare hamburger
B Fried chicken tenders
C Grilled cheese sandwich
D Spaghetti with meat sauce

22. A food handler can cool a stockpot of clam chowder by placing it into a
A cooler,
B freezer.
C sink of ice water.
D cold-holding unit.

23. A food handler can cool a stockpot of clam chowder by placing it into a
A cooler,
B freezer.
C sink of ice water.
D cold-holding unit.

24. What temperature must TCS food be reheated to if it will be hot-held?
A 135°F (57°C) for 15 seconds
B 145°F (63°C) for 15 seconds
C 155°F (68°C) for 15 seconds
D 165°F (74°C) for 15 seconds

25. What temperature must TCS food be reheated to if it will be hot-held?
A 135°F (57°C) for 15 seconds
B 145°F (63°C) for 15 seconds
C 155°F (68°C) for 15 seconds
D 165°F (74°C) for 15 seconds

26. A food handler is reheating commercially processed cheese sticks, which will be hot-held on a buffet. What temperature must the cheese sticks be reheated to?
A 135°F (57°C)
B 145°F (63°C)
C 155°F (68°C)
D 165°F (74°C)

27. A food handler is reheating commercially processed cheese sticks, which will be hot-held on a buffet. What temperature must the cheese sticks be reheated to?
A 135°F (57°C)
B 145°F (63°C)
C 155°F (68°C)
D 165°F (74°C)

28. When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step?
A 60 minutes
B 70 minutes
C 80 minutes
D 90 minutes

29. When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step?
A 60 minutes
B 70 minutes
C 80 minutes
D 90 minutes

30. Which part of the plate should a food handler avoid touching when serving customers?
a. Top
b. Bottom
c. Edge
d. Side

31. Which part of the plate should a food handler avoid touching when serving customers?
a. Top
b. Bottom
c. Edge
d. Side

32. An operation has a small salad with 8 different items on it
An operation has a small salad with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar?
a. 6
b. 8
c. 2
d. 4

33. An operation has a small salad with 8 different items on it
An operation has a small salad with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar?
a. 6
b. 8
c. 2
d. 4

34. At what maximum internal temperature should cold TCS food be held?
a. 41°F (5°C)
b. 60°F(16°C)
c. 0°F (-17°C)
d. 32°F(O°C)

35. At what maximum internal temperature should cold TCS food be held?
a. 41°F (5°C)
b. 60°F(16°C)
c. 0°F (-17°C)
d. 32°F(O°C)

36. What item must customers take each time they return to a self-service area for more food?
a. Hand sanitizer
b. New serving spoon
c. Clean plate
d. Extra napkins

37. What item must customers take each time they return to a self-service area for more food?
a. Hand sanitizer
b. New serving spoon
c. Clean plate
d. Extra napkins

38. At what minimum temperature should hot TCS food be held?
a. 125°F (52°C)
b. 145°F (63°C)
c. 135°F (57°C)
d. 115°F (46°C)

39. At what minimum temperature should hot TCS food be held?
a. 125°F (52°C)
b. 145°F (63°C)
c. 135°F (57°C)
d. 115°F (46°C)

40. An operation is located in a jurisdiction that allows it to hold res food without temperature control. How many hours can it display hot res food without temperature control before the food must be sold, served, or thrown out?
a. 2
b. 4
c. 6
d. 8

41. An operation is located in a jurisdiction that allows it to hold res food without temperature control. How many hours can it display hot res food without temperature control before the food must be sold, served, or thrown out?
a. 2
b. 4
c. 6
d. 8

42. a. Bulk deli rolls b. Nuts in the shell c. Sushi-grade fish
Which food items can be displayed in a self-service area without the use of packaging, sneeze guards, or a display case to protect them from contamination?
a. Bulk deli rolls
b. Nuts in the shell
c. Sushi-grade fish
d. Cooked shrimp

43. a. Bulk deli rolls b. Nuts in the shell c. Sushi-grade fish
Which food items can be displayed in a self-service area without the use of packaging, sneeze guards, or a display case to protect them from contamination?
a. Bulk deli rolls
b. Nuts in the shell
c. Sushi-grade fish
d. Cooked shrimp

44. What is the maximum distance that sneeze guards can be located from the self-service counter to protect food from contamination?
a. 8 inches (20 em)
b. 10 inches (25 em)
c. 12 inches (30 em)
d. 14 inches (35 em)

45. What is the maximum distance that sneeze guards can be located from the self-service counter to protect food from contamination?
a. 8 inches (20 em)
b. 10 inches (25 em)
c. 12 inches (30 em)
d. 14 inches (35 em)

46. The temperature of a roast is checked to see if it has met its critical limit of 145°F (63°C) for 4 minutes. This is an example of which HACCP principle?
A Verification
B Monitoring
C Record keeping
D Hazard analysis

47. The temperature of a roast is checked to see if it has met its critical limit of 145°F (63°C) for 4 minutes. This is an example of which HACCP principle?
A Verification
B Monitoring
C Record keeping
D Hazard analysis

48. A Monitoring B Verification C Hazard analysis D Corrective action
The temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle?
A Monitoring
B Verification
C Hazard analysis
D Corrective action

49. A Monitoring B Verification C Hazard analysis D Corrective action
The temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle?
A Monitoring
B Verification
C Hazard analysis
D Corrective action

50. The deli serves cold sandwiches in a self-serve display
The deli serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point?
A Storage
B Cooling
C Cooking
D Reheating

51. The deli serves cold sandwiches in a self-serve display
The deli serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point?
A Storage
B Cooling
C Cooking
D Reheating

52. What is the first step in developing a HACCP plan?
A Identify corrective actions.
B Conduct a hazard analysis.
C Establish monitoring procedures.
D Determine critical control points.

53. What is the first step in developing a HACCP plan?
A Identify corrective actions.
B Conduct a hazard analysis.
C Establish monitoring procedures.
D Determine critical control points.

54. What is the purpose of a food safety management system?
A Keep all areas of the facility clean
and pest free
B Identify, tag, and repair faulty
equipment within the facility
C Identify and control possible hazards
throughout the flow of food
D Document and use the correct
methods for purchasing and
receiving food

55. What is the purpose of a food safety management system?
A Keep all areas of the facility clean
and pest free
B Identify, tag, and repair faulty
equipment within the facility
C Identify and control possible hazards
throughout the flow of food
D Document and use the correct
methods for purchasing and
receiving food

56. Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle?
A Monitoring
B Verification
C Hazard analysis
D Record keeping

57. Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle?
A Monitoring
B Verification
C Hazard analysis
D Record keeping

58. B Checking the critical limit C Sanitizing the thermometer probe
A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot-holding unit. The temperature was 120°F (49°C), which did not meet the operation's critical limit of 135°F
(57°C). The chef recorded the temperature in the log and reheated the soup to 165°F (74°C) for 15 seconds. Which was the corrective action?
A Reheating the soup
B Checking the critical limit
C Sanitizing the thermometer probe
D Recording the temperature in the log

59. B Checking the critical limit C Sanitizing the thermometer probe
A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot-holding unit. The temperature was 120°F (49°C), which did not meet the operation's critical limit of 135°F
(57°C). The chef recorded the temperature in the log and reheated the soup to 165°F (74°C) for 15 seconds. Which was the corrective action?
A Reheating the soup
B Checking the critical limit
C Sanitizing the thermometer probe
D Recording the temperature in the log

60. What does an operation that wants to smoke food as a method of preservation need to have before processing food this way?
A Food safety certificate
B Crisis-management plan
C Master cleaning schedule
D Variance from the local
regulatory authority

61. What does an operation that wants to smoke food as a method of preservation need to have before processing food this way?
A Food safety certificate
B Crisis-management plan
C Master cleaning schedule
D Variance from the local
regulatory authority

62. 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

63. 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

64. What organization creates national standards for food service equipment?
CDC
EPA
C. FDA
D. NSF

65. What organization creates national standards for food service equipment?
CDC
EPA
C. FDA
D. NSF

66. When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least
A. 2 inches (5 centimeters).
B. 4 inches (10 centimeters).
C. 6 inches (15 centimeters).
D. 8 inches (20 centimeters).

67. When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least
A. 2 inches (5 centimeters).
B. 4 inches (10 centimeters).
C. 6 inches (15 centimeters).
D. 8 inches (20 centimeters).

68. Water pH Water salinity Water pressure Water hardness
Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines?
Water pH
Water salinity
Water pressure
Water hardness

69. Water pH Water salinity Water pressure Water hardness
Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines?
Water pH
Water salinity
Water pressure
Water hardness

70. Signage posted at a handwashing station must include a reminder to staff to
A. wash hands before returning to work.
B. use hot running water when washing.
C. scrub hands and arms for 10 to 15
seconds.
D. avoid touching faucet handles after
washing.

71. Signage posted at a handwashing station must include a reminder to staff to
wash hands before returning to
work.
B. use hot running water when washing.
C. scrub hands and arms for 10 to 15
seconds.
D. avoid touching faucet handles after
washing.

72. What is the only completely reliable method for preventing backflow?
Air gap
B. Ball valve
C. Cross-connection
D. Vacuum breaker

73. What is the only completely reliable method for preventing backflow?
Air gap
B. Ball valve
C. Cross-connection
D. Vacuum breaker

74. 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

75. 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

76. Which area of the operation is usually required to be the brightest?
A. Dry-storage
B. Preparation
C. Refrigerated-storage
D. Service

77. Which area of the operation is usually required to be the brightest?
A. Dry-storage
B. Preparation
C. Refrigerated-storage
D. Service

78. An operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem?
The ventilation system is not working
correctly.
The cleaning chemicals are not being
used correctly.
C. The staff are not cleaning the walls correctly.
The grill is not being operated at a high-
enough temperature.

79. An operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem?
The ventilation system is not working
correctly.
The cleaning chemicals are not being
used correctly.
C. The staff are not cleaning the walls correctly.
The grill is not being operated at a high-
enough temperature.

80. An operation received a violation in the outside area of the facility
An operation received a violation in the outside area of the facility. The manager reviewed the area and saw that the Dumpster was placed on a freshly graveled drive. The lids were closed, and the drain plug was in place to prevent the Dumpster from draining. What was the problem?
The Dumpster lids should have been open to
allow it to air out.
B. The drain plug should have been removed to allow
the Dumpster to drain correctly.
C. The surface underneath the Dumpster should
have been paved with concrete or asphalt.
D. The Dumpster should have been freshly painted
so that food debris would not stick to surfaces.

81. An operation received a violation in the outside area of the facility
An operation received a violation in the outside area of the facility. The manager reviewed the area and saw that the Dumpster was placed on a freshly graveled drive. The lids were closed, and the drain plug was in place to prevent the Dumpster from draining. What was the problem?
The Dumpster lids should have been open to
allow it to air out.
B. The drain plug should have been removed to allow
the Dumpster to drain correctly.
C. The surface underneath the Dumpster should
have been paved with concrete or asphalt.
D. The Dumpster should have been freshly painted
so that food debris would not stick to surfaces.

82. A broken water main has caused the water in an operation to appear brown. What should the manager do?
A. Boil the water for 1 minute before use.
B. Contact the local regulatory authority
before use.
C. Use the water for everything except
dishwashing.
D Use the water for everything except
handwashing.

83. A broken water main has caused the water in an operation to appear brown. What should the manager do?
A. Boil the water for 1 minute before use.
B. Contact the local regulatory
authority before use.
C. Use the water for everything except
dishwashing.
D Use the water for everything except
handwashing.

84. What is the best way to eliminate pests that have entered the operation?
A. Raise the heat in the operation after-hours.
B. Lower the heat in the operation after-hours.
C. Work with a licensed pest control operator
(PCO).
D. Apply over-the-counter pesticides around
the operation.

85. What is the best way to eliminate pests that have entered the operation?
A. Raise the heat in the operation after-hours.
B. Lower the heat in the operation after-hours.
C. Work with a licensed pest control
operator (PCO).
D. Apply over-the-counter pesticides around
the operation.

86. What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine?
A Infrared thermometer
B Time-temperature indicator
C Maximum registering thermometer
D Thermocouple with immersion
probe

87. What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine?
A Infrared thermometer
B Time-temperature indicator
C Maximum registering
thermometer
D Thermocouple with immersion
probe

88. What is sanitizing?
A Reducing dirt from a surface
B Reducing the pH of a surface
C Reducing the hardness of water
D Reducing pathogens to safe
levels

89. What is sanitizing?
A Reducing dirt from a surface
B Reducing the pH of a surface
C Reducing the hardness of water
D Reducing pathogens to safe
levels

90. If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?
A Every 4 hours
B Every 5 hours
C Every 6 hours
D Every 7 hours

91. If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?
A Every 4 hours
B Every 5 hours
C Every 6 hours
D Every 7 hours

92. What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?
A Test the solution with a sanitizer kit.
B Use very hot water when making the
solution.
C Tryout the solution on a food-contact
surface.
D Mix the solution with equal parts of
water.

93. What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?
A Test the solution with a sanitizer kit.
B Use very hot water when making the
solution.
C Tryout the solution on a food-contact
surface.
D Mix the solution with equal parts of
water.

94. A food handler was assigned to clean a slicer that was too difficult to move. The slicer was unplugged. Then the removable parts were taken off the slicer and cleaned and sanitized in a three-compartment sink. Food bits on the slicer were removed. After the machine was wiped down with detergent and water, it was sanitized and allowed to air-dry. Then the food handler put the machine back together. What mistake did the food handler make?
A Failed to dry the machine with a clean cloth after sanitizing it
B Failed to sanitize the machine before taking the removable
parts off
C Failed to rinse the machine after wiping it down with
detergent and water
D Failed to wash the machine with detergent and water before
taking it apart

95. A food handler was assigned to clean a slicer that was too difficult to move. The slicer was unplugged. Then the removable parts were taken off the slicer and cleaned and sanitized in a three-compartment sink. Food bits on the slicer were removed. After the machine was wiped down with detergent and water, it was sanitized and allowed to air-dry. Then the food handler put the machine back together. What mistake did the food handler make?
A Failed to dry the machine with a clean cloth after sanitizing it
B Failed to sanitize the machine before taking the removable
parts off
C Failed to rinse the machine after wiping it down with
detergent and water
D Failed to wash the machine with detergent and water before
taking it apart

96. What should be done when throwing away chemicals?
A Seal the container and recycle it.
B Seal the container in a bag and
place it in the garbage.
C Follow label instructions and
regulatory requirements.
D Pour leftover chemicals into a
drain and throw the container
away.

97. What should be done when throwing away chemicals?
A Seal the container and recycle it.
B Seal the container in a bag and
place it in the garbage.
C Follow label instructions and
regulatory requirements.
D Pour leftover chemicals into a
drain and throw the container
away.

98. How should flatware and utensils that have been cleaned and sanitized be stored?
A With handles facing up
B Below cleaning supplies
C In drawers that have been
washed and rinsed
D Four inches (10 centimeters)
from the floor

99. How should flatware and utensils that have been cleaned and sanitized be stored?
A With handles facing up
B Below cleaning supplies
C In drawers that have been
washed and rinsed
D Four inches (10 centimeters)
from the floor

100. What is the correct way to clean and sanitize a prep table?
A Remove food from the surface,
wash, rinse, sanitize, air-dry
B Remove food from the surface,
sanitize, rinse, wash, air-dry
C Remove food from the surface,
wash, sanitize, air-dry, rinse
D Remove food from the surface, air-
dry, wash, rinse, sanitize

101. What is the correct way to clean and sanitize a prep table?
A Remove food from the surface,
wash, rinse, sanitize, air-dry
B Remove food from the surface,
sanitize, rinse, wash, air-dry
C Remove food from the surface,
wash, sanitize, air-dry, rinse
D Remove food from the surface, air-
dry, wash, rinse, sanitize