Serv Safe Review

Front

Which of the following is the best method for thawing frozen shrimp?
Options: Under refrigeration, At room temperature, Submerged in cool water, Under running warm water

Back

Under refrigeration

Answer explanation

Thawing shrimp under refrigeration is the safest method as it keeps the shrimp at a consistent, safe temperature, reducing the risk of bacterial growth. Other methods can lead to uneven thawing or unsafe temperatures.

Front

A manager utilizes several save 5-gallon detergent buckets to transport needed prepackaged condiments and utensils to an offsite event. Why is this practice considered unacceptable?

Back

This unacceptable because the containers previously held chemicals.

Answer explanation

This is unacceptable because the containers previously held chemicals, which poses a risk of contamination, regardless of their current cleanliness.

Front

When labeling food that has been removed from its original packaging for use by a food operation, what must be included on the label?

Back

Common name of the food

Answer explanation

The label must include the common name of the food to ensure proper identification. This is essential for safety and compliance, especially regarding allergens and dietary restrictions.

Front

A person in charge (PIC) notices that a food handler's apron is always filthy and greasy. What should the PIC do?

Back

Give the food handler a clean apron

Answer explanation

The correct action is to give the food handler a clean apron. This ensures proper hygiene and food safety, as a filthy apron can contaminate food. Other options do not adequately address the cleanliness issue.

Front

Which of the following items must be cleaned and sanitized at least every 4 hours with continuous use? Slicers, Deep Fryers, Reach-in coolers, Grills and char-broilers

Back

Slicers

Answer explanation

Slicers must be cleaned and sanitized at least every 4 hours with continuous use to prevent cross-contamination and ensure food safety. Other items like deep fryers and coolers have different cleaning requirements.

Front

A container of tuna salad is held at 41* F (5* C) with a preparation date of April 18th. On April 26th, the tuna salad should be

Back

discarded

Answer explanation

The tuna salad, prepared on April 18th, exceeds the safe storage period of 7 days by April 26th. Therefore, it should be discarded to prevent foodborne illness.

Front

Which of the following food options would be the safest choice for an elderly customer? Fried Chicken, poached egg, Fresh-squeezed orange juice, bean sprouts

Back

Fried Chicken

Answer explanation

Fried chicken is a safer choice for elderly customers as it is cooked thoroughly, reducing the risk of foodborne illness. Poached eggs and bean sprouts may pose risks due to undercooking or contamination, while fresh-squeezed juice can be high in sugar.

Front

Sanitizer concentration is measured using a test kit and expressed in

Back

parts per million

Answer explanation

Sanitizer concentration is typically measured in parts per million (ppm), which indicates the amount of sanitizer in a million parts of solution. This makes 'parts per million' the correct choice for measuring sanitizer concentration.

Front

Backup of sewage in the prep areas or a serious pest infestation are hazards that

Back

are grounds for immediate closure of an operations

Answer explanation

Backup of sewage or serious pest infestations pose immediate health risks, necessitating the closure of operations to protect public safety. Therefore, these hazards are grounds for immediate closure.

Front

In order to prevent food contamination, a food handler must: Practice required frequent handwashing, maintain refrigerated foods at or about 45* F, sanitize all work surfaces every 5 hours, wash and rinse all utensils regularly.

Back

Practice required frequent handwashing

Answer explanation

Practicing required frequent handwashing is crucial for food handlers to prevent food contamination, as it removes harmful bacteria and pathogens from hands, ensuring food safety.