ServSafe Random NPHS

A hand washing station must have

• a garbage container

• gloves

• hand antiseptic

• a mirror

A food handler sees signs of pests in a food delivery that he is receiving. What should be done?

• The delivery should be rejected

• The chef should be warned

• The delivery should be accepted and the food handler can get rid of any signs of pests

• The delivery should be accepted and stored separately until inspected by the manager

Parasites are most commonly associated with which foods?

• chicken and pork

• apples and oranges

• fish and wild game

• jolly ranchers and jelly bellies

Which of the following is an acceptable way to present food?

• In colored overwraps

• Under colored lights that change the food's appearance

• With food additives and coloring that affect the food's appearance

• In a way that does not mislead or misinform customers

Which condition best promotes the growth of bacteria?

• High acidity

• Low acidity

• Highly alkaline food

• Low levels of moisture

Which temperatures best promote the growth of bacteria?

• 41°F to 70°F

• 70°F to 125°F

• 125°F to 145°F

• 32°F to 41°F

What should be done when receiving a delivery of food and supplies?

• Store it first, then inspect it

• Inspect all food items immediately

• Inspect non-food items first

• Accept the delivery and store, an inspection is not necessary

Stuffed lobster must be cooked to what minimum internal temperature?

• 135°F

• 145°F

• 155°F

• 165°F

Bulk unpackaged food in self-service areas must be labeled when

• the manufacturer claims the food is healthy

• the food is prepared on premises

• the food supports pathogen growth

• the food is prepared at another store owned by the same chain

What must an operation do before packaging juice for on-site retail sale

• obtain a variance from the local regulatory authority

• freeze the juice

• contact the FDA

• cool the fruit being juiced to 41°F before jicing