Final ServSafe Practice Quiz 5

The 5 common risk factors that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and ___.

• reheating leftover food

• serving ready-to-eat food

• using single-use, disposable gloves

• purchasing food from unsafe sources

Parasites are commonly linked with what type of food?

• seafood

• canned food

• rice

• poultry

A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?

• The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns.

• The cook did not clean and sanitize the gloves before handling the hamburger buns.

• The cook did not wash hands before putting on the same gloves to slice the hamburger buns.

• The cook did not wash hands and put on new gloves before slicing the hamburger buns.

Which practice can help prevent time-temperature abuse?

• Keeping records of employee schedules

• Cleaning and sanitizing equipment and work surfaces

• Making sure food handlers spend at least 30 seconds washing their hands

• Limiting the amount of food that can be removed from a cooler for prepping

What causes large ice crystals to form on frozen food and its packaging?

• cross-contact

• cross-contamination

• time-temperature abuse

• incorrect cleaning and sanitizing

What is the maximum water temperature allowed when thawing food under running water?

• 41^oF (5^oC)

• 60^oF (16^oC)

• 70^oF (21^oC)

• 135^oF (57^oC)

At what minimum internal temperature should hot TCS food be held?

• 115^oF (46^oC)

• 125^oF (52^oC)

• 135^oF (57^oC)

• 145^oF (63^oC)

Three components of active managerial control include __.

• identifying risks, creating specifications, and training.

• identifying risks, corrective action, and training.

• identifying risks, creating purchase orders, and training.

• identifying risks, record keeping, and training.

A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and __.

• soap

• a timer

• a clock

• gloves

George is getting ready to wash dishes in a three-compartment sink. What should be his first task?

• Remove leftover food from the dishes

• Fill the first sink with detergent and water

• Clean and sanitize the sinks and drain boards

• Make sure there is a working clock with a second hand