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Serv safe review 2

Total questions: 88

Worksheet time: 43mins

Name
Class
Date
1.

What is required in order for food to be displayed on a self-service bar?

a)

All food must be protected by sneeze guards

b)

Single-use items must be labelled

c)

Cold food must be maintained at 45 F

d)

Food labels must include nutritional information

2.

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

a)

gloves

b)

a clock

c)

a timer

d)

soap

3.

Reorder the following based on the FIFO system (first in, first out) and the expiration dates below:

a)

9/23/2022

b)

9/25/2022

c)

9/29/2022

d)

10/1/2022

e)

10/5/2022

1)
2)
3)
4)
5)
4.

Food removed from hot-holding at 135 degrees or greater can be held for service without temperature control for how many hours?

a)

1 hour

b)

2 hours

c)

4 hours

d)

5 hours

5.

Shell eggs that will be hot held must reach what temperature for 15 second?

a)

135 F

b)

145 F

c)

155 F

d)

165 F

6.

What should a food handler first to cool a large stockpot of soup?

a)

Cover it and place it in the cool.

b)

Stir it frequently with a large spoon

c)

Cool it at room temperature

d)

Divide it into smaller containers

7.

Leftover clam chowder has been correctly reheated and then placed in a hot-holding container at the required temperature. Four hours later the temperature is 125 F. What should the cook do with the soup.

a)

Refrigerate it for later use

b)

Reheat it to the correct temperature

c)

Serve it immediately

d)

Throw it away

8.

In order to prevent cross-contamination in storage, where should food handlers store raw pork sausage patties?

a)

Next to raw, ground chicken patties

b)

Next to fresh vegetables and fruits

c)

Grouped with other breakfast items

d)

Below breaded pork items

9.

How many days can TCS foods be safely kept under refrigeration at 41 F.

a)

2

b)

4

c)

7

d)

10

10.

Food removed from its original packaging for use in an operation must be labeled with the

a)

source of each major allergen

b)

list of artificial colors and flavors

c)

name and location of the supplier

d)

common name of the food

11.

What information must be on the container of potato salad that was prepped on site and held for more than 24 hours?

a)

Use-by date

b)

Throw out date

c)

Name of food handler

d)

Food list

12.

Oc October 24th, a food handler sees a correctly covered and labeled pan of fried poultry in the cooler. The food is dated October16th. The poultry should be

a)

thrown out.

b)

put into the freezer

c)

used for salad

d)

correctly reheated and served.

13.

Bare hand contact is allwoed when

a)

serving bakery foods such as bread and rolls

b)

assembling a green salad

c)

washing fruits and vegetables

d)

slicing parsley for garnish

14.

What is the temperature danger zone?

a)

41F-140F

b)

41F-135F

c)

32F-70F

d)

70F-125F

15.

TCS foods are...

a)

food that require temperature control for safety

b)

food that require time control for safety

c)

foods that require taste control for safety

d)

foods that require time & temperature control for safety

16.

What internal temp should whole poultry be cooked to?

a)

140F

b)

155F

c)

165F

d)

170F

17.

What internal temp should steaks/chops of beef, pork, veal, or lamb be cooked to?

a)

140F

b)

155F

c)

165F

d)

145F

18.

What internal temp should roasts of beef, pork, veal, or lamb be cooked to?

a)

145F for 15 seconds

b)

155F for 15 seconds

c)

155F for 4 minutes

d)

145F for 4 minutes

19.

Check next to a food if it contains one of the eight most common food allergens (may contain one or more responses):

a)

Chocolate candy filled with peanut butter cream

b)

Raw oysters on the half shell

c)

Potatoes sauteed in duck fat

d)

Mushrooms seasoned with soy sauce and brown sugar

20.

What should food handlers do to prevent food allergens from being transferred to food?

a)

Use clean and sanitized utensils when prepping the order

b)

Cook food to the appropriate minimum internal temperatures

c)

Store cold food at 41* or lower

d)

Label chemical containers correctly

21.

Check next to a food if it contains one of the eight most common food allergens (may contain one or more responses):

a)

Squash sauteed in corn oil

b)

Mixed green salad topped with walnut pieces

c)

Banana shake made with vanilla ice cream

d)

Vegetable omelet topped with tomato sauce

22.

The three categories for unsafe food contamination.

a)

Biological

b)

Chemical

c)

Physical

d)

Supernatural

23.

Metal shavings are what type of contaminant

a)

Biological

b)

Chemical

c)

Physical

d)

Microbial

24.

What are the high risk populations?

a)

The elderly

b)

People with compromised immune systems

c)

Middle-aged men

d)

Pre-school aged children

25.

To wash hands correctly, a food handler must first......

a)

apply soap

b)

wet hands and arms

c)

scrub hands and arms vigorously

d)

use a single-use paper towel to dry hands

26.

TCS foods are...

a)

food that require temperature control for safety

b)

food that require time control for safety

c)

foods that require taste control for safety

d)

foods that require time & temperature control for safety

27.

What is calibration?

a)

making sure a knife is sharp

b)

making sure the kitchen is clean

c)

sanitizing the thermometer before using

d)

making sure the thermometer is accurate before using

28.

How can you calibrate a bimetallic stemmed thermometer?

a)

you can't

b)

with cold water

c)

with ice water

d)

with boiling water

29.

What internal temp should whole poultry be cooked to?

a)

140F

b)

155F

c)

165F

d)

170F

30.

What internal temp should ground poultry be cooked to?

a)

140F

b)

155F

c)

165F

d)

170F

31.

What is the preferred method of the health inspector for achieving the best results in operations?

a)

Focusing solely on punishment

b)

Dealing with an iron fist

c)

Collaborative work with managers and owner operators

d)

Ignoring minor issues

32.

What are the key points to consider when designing your workflow plan?

a)

Prioritizing equipment over food safety

b)

Maximizing the use of space regardless of food safety

c)

Focusing on aesthetics over functionality

d)

Minimizing time food spends in the temperature danger zone and minimizing risk of cross contamination

33.

What is the minimum temperature for hot water when heat sanitizing?

a)

160 degrees Fahrenheit

b)

171 degrees Fahrenheit

c)

150 degrees Fahrenheit

d)

180 degrees Fahrenheit

34.

Which of the following is NOT a common type of chemical sanitizer?

a)

Chlorine

b)

Quaternary ammonium compounds

c)

Iodine

d)

Hydrogen peroxide

35.

What is the purpose of a plan review in the context of sanitary facilities and equipment?

a)

Evaluating the menu for nutritional value

b)

Required for new construction or extensive remodeling

c)

Checking the financial plan of the establishment

d)

Reviewing employee performance

36.

What should the flooring material in food prep and storage areas be?

a)

Highly decorative

b)

Carpeted

c)

Smooth, non-absorbent, and easy to clean

d)

Made of soft wood for comfort

37.

What is the correct sequence for cleaning and sanitizing in a three-compartment sink?

a)

Wash, rinse, sanitize

b)

Rinse, wash, dry

c)

Sanitize, wash, rinse

d)

Wash, dry, sanitize

38.

What must be included at a properly equipped hand washing station?

a)

Hand sanitizer and paper towels only

b)

Only cold water and soap

c)

A mirror and comb

d)

Hot and cold running water, soap, and a way to dry hands

39.

What is the minimum light intensity required in prep areas?

a)

50 foot candles

b)

100 foot candles

c)

10 foot candles

d)

20 foot candles

40.

What is the primary goal of integrated pest management?

a)

To encourage the presence of natural pest predators

b)

To completely eliminate all pests with pesticides

c)

To ignore pests until they become a significant problem

d)

To manage pests in a way that minimizes harm to people and the environment

41.

What is the final step in cleaning and sanitizing a prep table?

a)

Sanitize the surface.

b)

Allowing the surface to air dry.

c)

Washing the surface.

d)

Rinsing the surface.

42.

Which group of individuals has a higher risk of developing a foodborne illness?

a)

Teenagers

b)

Elderly people

c)

Women

d)

Vegetarians

43.

What must food handlers do when handling ready to eat foods?

a)

Wear single use gloves

b)

Sanitize their hands.

c)

Wear an apron.

d)

Use bare hands.

44.

Which action requires a food handler to change gloves?

a)

The food handler is working with raw seafood at temperature above 41 degrees F

b)

The food handler is prepping raw chicken on a cutting board

c)

The food handler has been working with raw ground beef for an hour.

d)

The food handler is wearing gloves that have been torn.

45.

What is the minimum internal cooking temperature for whole fish fillets?

a)

41 degrees F

b)

145 degrees F

c)

165 degrees F

d)

135 degrees F

46.

What does FIFO stand for?

a)

First in, first out

b)

Food in, food out

c)

Fix it, feed it

d)

First included, first out

47.

The safest way to thaw frozen food is:

a)

In a refrigerator below 41 degrees F.

b)

Under potable running water at 90 degrees F.

c)

At room temperature on the countertop.

d)

In a microwave two hours before cooking.

48.

Contamination, as it relates to food, is:

a)

The presence of chemicals in food or water.

b)

The presence of microorganisms (bacteria, viruses, fungi, parasites) in food or water.

c)

The presence of visible objects in food or water.

d)

All of the above.

49.

If food does not cool from 135 degrees F to 70 degrees F within 2 hours what must be done?

a)

Continue to cool anyway

b)

Serve it

c)

Throw it out.

d)

None of the above.

50.

A food handler is prepping a seafood dish on April 4, 2020. What is the use by date?

a)

April 4

b)

April 8

c)

April 10

d)

April 12

51.

When measuring the internal temperature of food, you should hold the thermometer up to _____ seconds to get an accurate read.

a)

5 seconds

b)

10 seconds

c)

15 seconds

d)

20 seconds

52.

Dry food storage should be _____ inches off the ground and _______ inches away from the wall.

a)

5 inches, 6 inches

b)

6 inches, 5 inches

c)

7 inches, 7 inches

d)

6 inches, 6 inches

53.

What is the minimum internal cooking temperature for ground beef?

a)

135 degrees F

b)

41 degrees F

c)

145 degrees F

d)

155 degrees F

54.

What is the correct order when the following items are stored in the fridge? (from left to right indicates the top to bottom order)

a)

Fish, Ground Beef, Poultry, Ready to Eat Food.

b)

Ready to eat food, Fish, Poultry, Ground Beef.

c)

Chicken, Ground beef, Fish, Ready to eat Food.

d)

Ready to Eat food, Fish, Ground Beef, Poultry.

55.

True or False:

HACCP is an acronym for Hazzard Analysis Critical Control Point

a)

True

b)

False

56.

What internal temp should ground poultry be cooked to?

a)

140F

b)

155F

c)

165F

d)

170F

57.

The three categories for unsafe food contamination.

a)

Biological

b)

Chemical

c)

Physical

d)

Supernatural

58.

What is the correct minimum internal temperature for: Pork chops

a)

165 F (74 C) for < 1 second

b)

155 F (68 C) for 17 seconds

c)

145 F (63 C) for 15 seconds

d)

145 F (63 C) for 4 minutes

e)

135 F (57 C)

59.

Which method of cooling chili is unacceptable?

a)

Place it in an ice-water bath and stir it.

b)

Stir chili with ice paddles.

c)

Place it in a blast chiller.

d)

Place it in the cooler.

e)

The chili could also be made with less water than required. Cold water or ice could then be added after cooking to cool the chili and provide the remaining water.

60.

What is the correct minimum internal temperature for: Glazed carrots for hot-holding

a)

165 F (74 C) for < 1 second

b)

155 F (68 C) for 17 seconds

c)

145 F (63 C) for 15 seconds

d)

145 F (63 C) for 4 minutes

e)

135 F (57 C)

61.
A food handler prepares and delivers meals to elderly individuals receiving cancer care services at home. What symptoms require this food handler to stay home from work?
a)
Thirst and itching
b)
Soreness with fatigue
c)
Sore throat with fever
d)
Headache and soreness 
62.
When is it acceptable to eat in an operation?
a)
When prepping food
b)
When washing dishes
c)
When sitting in the break area
d)
When handling utensils
63.
What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?
a)
Tell the cook to stay away from work and see a doctor.
b)
Tell the cook to come in for a couple of hours and then go home.
c)
Tell the cook to rest for a couple of hours and then come to work.
d)
Tell the cook to go to the doctor and then immediately come to work. 
64.

Prepped sushi can be stored at

a)

48 F

b)

50 F

c)

39 F

d)

45 F

65.

Food that is prepped and packaged in an operation must include what information on the label?

a)

Date of prep

b)

Name of the food handler who prepped the food

c)

Common name of the food

d)

Correct disposal method

66.

Hot food prepared at a central location and delivered to an off0site event is required to be received at a temperature of

a)

32 F

b)

41 F

c)

135 F

d)

165 F

67.

What should food handlers do after prepping food and before using the restroom?

a)

Wash their hands

b)

Take of their hats

c)

Change their gloves

d)

Take off their aprons

68.

Meat received at 40ºF

a)

Accept

b)

Reject

69.

Live oysters received with an internal temperature of 50ºF

a)

Accept

b)

Reject

70.

Milk received at 45ºF

a)

Accept

b)

Reject

71.

Shell eggs received at an air temperature of 39ºF

a)

Accept

b)

Reject

72.

Hot TCS food received at 120ºF

a)

Accept

b)

Reject

73.

Shell eggs received at an air temperature of 39ºF

a)

Accept

b)

Reject

74.

Flour

a)

Accept

b)

reject

75.

What is the final step in cleaning and sanitizing a prep table?

a)

Sanitize the surface.

b)

Allowing the surface to air dry.

c)

Washing the surface.

d)

Rinsing the surface.

76.

Which group of individuals has a higher risk of developing a foodborne illness?

a)

Teenagers

b)

Elderly people

c)

Women

d)

Vegetarians

77.

What must food handlers do when handling ready to eat foods?

a)

Wear single use gloves

b)

Sanitize their hands.

c)

Wear an apron.

d)

Use bare hands.

78.

Which action requires a food handler to change gloves?

a)

The food handler is working with raw seafood at temperature above 41 degrees F

b)

The food handler is prepping raw chicken on a cutting board

c)

The food handler has been working with raw ground beef for an hour.

d)

The food handler is wearing gloves that have been torn.

79.

What is the minimum internal cooking temperature for whole fish fillets?

a)

41 degrees F

b)

145 degrees F

c)

165 degrees F

d)

135 degrees F

80.

What does FIFO stand for?

a)

First in, first out

b)

Food in, food out

c)

Fix it, feed it

d)

First included, first out

81.

The safest way to thaw frozen food is:

a)

In a refrigerator below 41 degrees F.

b)

Under potable running water at 90 degrees F.

c)

At room temperature on the countertop.

d)

In a microwave two hours before cooking.

82.

Contamination, as it relates to food, is:

a)

The presence of chemicals in food or water.

b)

The presence of microorganisms (bacteria, viruses, fungi, parasites) in food or water.

c)

The presence of visible objects in food or water.

d)

All of the above.

83.

If food does not cool from 135 degrees F to 70 degrees F within 2 hours what must be done?

a)

Continue to cool anyway

b)

Serve it

c)

Throw it out.

d)

None of the above.

84.

A food handler is prepping a seafood dish on April 4, 2020. What is the use by date?

a)

April 4

b)

April 8

c)

April 10

d)

April 12

85.

When measuring the internal temperature of food, you should hold the thermometer up to _____ seconds to get an accurate read.

a)

5 seconds

b)

10 seconds

c)

15 seconds

d)

20 seconds

86.

Dry food storage should be _____ inches off the ground and _______ inches away from the wall.

a)

5 inches, 6 inches

b)

6 inches, 5 inches

c)

7 inches, 7 inches

d)

6 inches, 6 inches

87.

What is the minimum internal cooking temperature for ground beef?

a)

135 degrees F

b)

41 degrees F

c)

145 degrees F

d)

155 degrees F

88.

What is the correct order when the following items are stored in the fridge? (from left to right indicates the top to bottom order)

a)

Fish, Ground Beef, Poultry, Ready to Eat Food.

b)

Ready to eat food, Fish, Poultry, Ground Beef.

c)

Chicken, Ground beef, Fish, Ready to eat Food.

d)

Ready to Eat food, Fish, Ground Beef, Poultry.

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