servsafe practice

1.

1 point

How long can refrigerated food that is prepped on site be stored in a cooler?

3 days

5 days

7 days

9 days

2.

1 point

You should always drink beverages from a covered container with a straw while working because

it is more convenient that way

so if it spills it won't make a big big mess

because management said so

It reduces the risk of contamination in the food prep area

3.

1 point

Scombroid poisoning can be prevented by

purchasing fish from approved, reputable suppliers

making sure foodhandlers wash their hands

cooking fish to the right internal temperature

preventing cross-contamination

4.

1 point

All ready to eat TCS food that will be stored longer than _______ hours must be labeled.

12

36

24

48

5.

1 point

When deciding on a program that prevents pests from being in your restaurant you should

use a pest fog twice a week in the operation

place rat traps all around by yourself

Work with a pest control operator (PCO)

put down sticky pads yourself

6.

1 point

What does the "M" in FATTOM stand for?

moisture

melon

medical

math

7.

1 point

where should pesticides be stored?

in a secure storage area away from food

above workstations in the food prep area

in a bin or a box under the sink

on the bottom shelf of the dry-storage area

8.

1 point

left over chili to be put in hot holding must be reheated to.

165 F or higher for 15 seconds within two hours

135 F or higher for 15 seconds within two hours

155 F or higher for 15 seconds within two hours

145 F or higher for 15 seconds within two hours

9.

1 point

Which of the following is a physical hazard

copper toxin from a copper pot

hair

detergent

mold

10.

1 point

a stockpot of soup that needs to cool should be placed

in an ice water bath

on a food prep table

in the walk in freezer

in the walk in cooler

11.

1 point

What is the minimum internal cooking temp for seafood?

145 F or higher for 15 seconds

135 F or higher for 15 seconds

165 F or higher for 15 seconds

155 F or higher for 15 seconds

12.

1 point

Why should food handler sinks ALWAYS be conveniently located.

because the manager said so

because it looks nice

So all employees can have equal access to hand washing in all locations

because restaurants only need a few

13.

1 point

As part of handwashing, foodhandlers must scrub their hands and arms for how many seconds?

20 to 25 sec

10 to 15 sec

5 to 10 sec

15 to 20 sec

14.

1 point

you should never hold a glass by its rim

True

False

15.

1 point

Which of the following is a biological contaminant?

metal shavings in a can of peaches

Bones in a chicken filet

tomato juice served in a pewter pitcher

ciguatera toxin in a red snapper

16.

1 point

Which piece of jewelry is a foodhandler allowed to wear?

medical bracelet

diamond ring

leather band watch

plain band ring

17.

1 point

which sink should be used to dump mop water and to rinse off cleaning tools?

handwashing

food prep

service or utility

three-compartment

18.

1 point

Which is a TCS food?

coffee

Saltines

sprouts

bananas

19.

1 point

if a food handler has been vomiting, he may return to work after no symptoms have happened for how many hours.

24

12

48

72

20.

1 point

to work with food, a foodhandler with a hand wound must

bandage the wound and wear a single use glove

wash hands and bandage the wound

bandage the wound and limit contact with the food

apply ointment and a bandage

21.

1 point

what is the purpose of MSDS sheets?

monitor the quantity of cleaning materials used on each shift

inform customers about the risk of TCS food.

inform staff of safe use and hazards associated with chemicals used in the operation.

provide information on potentially dangerous machinery used in the kitchen

22.

1 point

Which of the following is a way you can calibrate a thermometer

put it in a cup of ice water

leave it out on the counter and wait for it to calibrate

put it in a refrigerator

put it in room temperature water

23.

1 point

who is your favorite culinary arts teacher?

iron chef morimoto

gordon ramsey

mrs. sumpter

mrs. martin

24.

1 point

which of the following foods is a major food allergy among people

green peas

shrimp and other shellfish

lamb

cherries

25.

1 point

what type of container should be used to transport TCS food from the place of preparation to the place of service?

flexible

oversized

reflective

insulated

26.

1 point

how long should you keep shellstock id tags on file after the date the last shellfish was sold or served?

1 week

2 weeks

30 days

90 days

27.

1 point

Which of the following items is stored correctly in the cooler?

raw ground pork stored below raw poultry

sliced pineapple stored below raw steaks

macaroni salad stored above raw salmon

raw poultry stored above raw pork roast

28.

1 point

For which condition should you reject a shipment of fresh chicken?

firm flesh that springs back when touched

No USDA or state dept of Ag. inspection stamp

receiving temperature of 40 degrees F

Shellstock id tags not attached to the container

29.

1 point

food handlers should wash their hands before and after

(read the question carefully!)

handling raw meat, poultry or seafood

taking out the garbage

touching clothing or apron

using chemicals that might affect food safety

30.

1 point

Jaundice is a symptom of which foodborne illness?

norovirus

cryptosporidiosis

Hemorrhagic colitis

hepatitis A

31.

1 point

What should the manager do if a food handler reports having a sore throat and fever?

report the illness to the local regulatory authority

talk with the food handler's medical practitioner

exclude the foodhandler from the operation

restrict the foodhandler from working with the food

32.

1 point

Food should never ever be thawed

in a cooler

as part of the cooking process

at room temperature

in a microwave

33.

1 point

Which bacteria is commonly linked with cooked rice?

Shigella spp.

Vibrio Vulnificus

Bacillus cereus

Salmonella spp.

34.

1 point

A foodhandler who spends an entire shift forming hamburger patties should change their gloves

after 1 hour because the gloves may quickly attract a build-up of pathogens

every 4 hours during continual use, and more often as needed

every 6 hours to avoid wasting gloves

at the end of the shift

35.

1 point

the 3 compartment sink goes in which of the following order

scrape of food, rinse, wash in detergent solution, sanitize, air dry

scrape off food, wash in detergent solution, rinse, sanitize, air dry

scrape off food, wash in detergent solution, rinse, air dry

wash in detergent solution, scrape off food, rinse, sanitize, air dry

36.

1 point

Cut melons should be stored at what internal temperature?

41 F or lower

55 F or lower

51 F or lower

45 F or lower

37.

1 point

What is "coving" in a restaurant or kitchen

when the food overlaps another

when the floor has a curve sealed edge so there are no corners

when you discuss the drawers going under the table

when the temperature changes in a microwave

38.

1 point

food must be cooled from 135 F to __________ within 2 hours

80 F

45 F

41 F

70 F

39.

1 point

How should the temperature of a shipment of sour cream be taken when it arrives at an opperation?

remove the lid of a container and put the thermometer stem into the sour cream

place the thermometer stem between shipping boxes for a reading

place a hand on the container to see if it is cold

hold an infrared thermometer as close as possible to a container

40.

1 point

People handling food is the number one reason why food becomes

delicious

unsafe

salty

hot or cold

41.

1 point

Why are infants and young children at higher risk for getting a food borne illness?

They do not have strong appetites.

They are more likely to suffer allergic reactions

They do not receive enough nutrition

They have not yet built up their immune systems