Servsafe #2

A food handler assembles and cooks lasagna on May 7.  The ground beef has a use-by date of May 9 and the pasta has a use-by date of May 12.  What is the use-by date of the lasagna? 

• May 7
• May 9
• May 12
• May 13

Which item can be received at an air temperature of 45° F? 

• Shell eggs
• Raw beef roast
• Frozen chicken wings
• Bacon

Which is an acceptable internal temperature for mashed potatoes held for self-service buffet? 

• 45° F for 15 seconds
• 76° F for 15 seconds
• 143° F for 15 seconds
• 180° F for 15 seconds

What is the minimum internal cooking temperature for broccoli steamed for hot-holding? 

• 125 ° F for 15 seconds
• 135° F for 15 seconds
• 145° F for 15 seconds
• 155° F for 15 seconds

A food handler takes the temperature of hot-held chicken soup. At 11 AM, the temperature was 149° F for 15 seconds.  He records the temperature and time on the monitoring log.  At 2 PM, the temperature of the soup is 132° F for 15 seconds.  What should the food handler do?  

• Reheat the soup to 145° F for 15 seconds
• Turn up the steam table
• Nothing, the temperature is acceptable
• Throw the soup away

The hand washing process should take at least 

• 10 seconds
• 15 seconds
• 20 seconds
• 30 seconds

What are the most common symptoms of a foodborne illness?

• Diarrhea, vomiting, nausea, abdominal cramps, and dizziness
• Diarrhea, vomiting, nausea, abdominal cramps, and headache
• Diarrhea, vomiting, nausea, abdominal cramps, and jaundice
• Diarrhea, vomiting, nausea, abdominal cramps, and tiredness

What is the most important way to prevent a foodborne illness from bacteria? 

• Control time and temperature.
• Prevent cross-contamination.
• Practice good personal hygiene.
• Practice good cleaning and sanitizing.

What is the most important way to prevent a foodborne illness from viruses?

• Control time and temperature.
• Prevent cross-contamination.
• Practice good personal hygiene.
• Practice good cleaning and sanitizing. 

A food handler stores a sanitizer spray bottle on the shelf above the prep table that had just been sanitized. Throughout the day, the food handler used the sanitizer on the prep table, storing it in the same spot. What should the food handler have done differently?  

• Stored the sanitizer bottle away from the prep area.
• Stored the sanitizer bottle on the floor between uses.
• Stored the sanitizer bottle on the prep table between uses.
• Stored the sanitizer bottle with food supplies below the prep table.