Final ServSafe Practice Quiz 10

What is one possible function of a government agency that is responsible for food safety?

• Ensuring a product's appeal

• Approving a construction project

• Monitoring an operation's revenue

• Protecting a product's brand name

What step should taken if a manager suspects a foodborne-illness outbreak?

• Provide as little information as possible to the regulatory authority

• Deny that the operation has anything to do with the foodborne-illness outbreak

• Reheat the suspected product to safe temperatures

• Set aside the suspected product and label it with "do not use" and "do not discard"

What should the manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?

• Tell the cook to stay away from work and see a doctor

• Tell the cook to come in for a couple of hours and then go home

• Tell the cook to rest for a couple of hours and then come to work

• Tell the cook to go to the doctor and then immediately come to work

How long can food stay in the temperature danger zone before it must be thrown out?

• 1 hour

• 2 hours

• 3 hours

• 4 hours

How many inches (centimeters) from the floor should food be stored?

• At least 1 inch

  (3 cm)

• At least 2 inches

  (5 cm)

• At least 4 inches

  (10 cm)

• At least 6 inches

  (15 cm)

When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step?

• 60 minutes

• 70 minutes

• 80 minutes

• 90 minutes

When a utensil is stored in water between uses, what are the requirements?

• Running water at any temperature, or a container of water at 70^oF (21^oC) or lower

• Running water at any temperature, or a container of water at 135^oF (57^oC) or higher

• Running water at 70^oF (21^oC) or lower, or a container of water at 70^oF (21^oC) or lower

• Running water at at 135^oF (57^oC) or higher, or a container of water at 135^oF (57^oC) or higher

What is the best way to eliminate pests that have entered the operation?

• Raise the heat in the operation after-hours

• Lower the heat in the operation after-hours

• Work with a licensed pest control operator (PCO)

• Apply over-the-counter pesticides around the operation

What information should a master cleaning schedule contain?

• What should be cleaned, and when

• What should be cleaned, when, and by whom

• What should be cleaned, when, by whom, and how

• What should be cleaned, when, by whom, how, and why