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ServSafe Chapters 13-15 Review

Total questions: 40

Worksheet time: 20mins

Name
Class
Date
1.
A food handler who is receiving a food delivery observes signs of pests in the food. What should be done?
a)
The head chef should be warned of the pests.
b)
The food handler should remove all evidence of the pests.
c)
The shipment should be refused and prevented from entering the operation.
d)
The shipment should be stored outside the kitchen until a manager inspects it.
2.
What is one way to keep an operation pest-free?
a)
Seal all cracks in floors & walls.
b)
Keep outdoor garbage containers open.
c)
Clean up food spills at the end of each shift.
d)
Store food & supplies one inch off the floor in storage.
3.
What size should the mesh in window screening be to effectively keep out pests?
a)
At least 2 mesh per square inch
b)
At least 6 mesh per square inch
c)
At least 10 mesh per square inch
d)
At least 16 mesh per square inch
4.
How should garbage be handled to deny pests food & shelter?
a)
leave outdoor containers uncovered to remove moisture
b)
store garbage inside the kitchen to deny access to pests outside
c)
remove garbage frequently so pests won't be attracted to it
d)
keep recyclables close to the building to encourage removal
5.
Pepper-like black specks are found near the electrical motor in a refrigeration unit. What type of pest may be present?
a)
roaches
b)
rats
c)
mice
d)
flies
6.
Why should an operation avoid purchasing and applying pesticides?
a)
they can accelerate an infestation
b)
they are illegal in most states
c)
it is not cost effective
d)
they can be harmful if applied incorrectly
7.
When should pesticides be applied?
a)
at the end of the shift
b)
at the beginning of the shift
c)
when staff is not there
d)
during slow periods in the week
8.
What should be done after pesticides have been applied?
a)
wash, rinse & sanitize food-contact surfaces
b)
stay out of the establishment for 48 hours
c)
have staff wear respirators if near sprayed areas
d)
cover all equipment for 12 hours
9.
What is the greatest danger than pests pose to a foodservice operation?
a)
damaged electrical wiring
b)
damaged supplies
c)
loss of customers
d)
spread of diseases
10.
What is a sign that rats or mice may be present in the operation?
a)
signs of gnawing in storage areas
b)
a strong oily odor
c)
scurrying sounds when the operation is quiet
d)
glass breaking overnight
11.
Which government agency is responsible for issuing the Food Code?
a)
FDA
b)
USDA
c)
CDC
d)
State & local regulatory agencies
12.
Which government agency is responsible for inspecting all food except meat, poultry & eggs?
a)
FDA
b)
USDA
c)
CDC
d)
State & local regulatory agencies
13.
Which government agency inspects meat, poultry & eggs?
a)
FDA
b)
USDA
c)
CDC
d)
State & local regulatory agencies
14.
Which government agency investigates foodborne illness outbreaks for other agencies?
a)
FDA
b)
USDA
c)
CDC
d)
State & local regulatory agencies
15.
Which government agency inspects foodservice operations?
a)
FDA
b)
USDA
c)
CDC
d)
State & local regulatory agencies
16.
What type of foodservice operation is subject to a regulatory inspection?
a)
full-service operations
b)
quick-service operations
c)
all operations that serve food
d)
all operations that serve high-risk customers
17.
Having soap at a handwashing sink has which risk designation when inspecting an establishment?
a)
priority item
b)
priority foundation item
c)
core item
d)
basis item
18.
When will health inspectors typically arrive?
a)
during service
b)
in the morning
c)
without warning
d)
after notifying the operation
19.
When must violations of priority items typically need to be acted upon?
a)
within 12 hours
b)
within 24 hours
c)
within 48 hours
d)
within 72 hours
20.
A regulatory inspector arrives during lunch service. What should the manager do first?
a)
present any food safety certifications
b)
notify kitchen staff
c)
ask the inspector for identification
d)
grant the inspector access to the building
21.
When should staff be trained on food safety?
a)
after the first year
b)
after their first six months
c)
after a few weeks on the job
d)
immediately after being hired
22.
How can training needs be identified in a new hire?
a)
by asking them
b)
by talking to their coworkers
c)
by observing job performance
d)
by talking to their previous employer
23.
Which staff members need general food safety knowledge?
a)
all staff members
b)
part-time staff
c)
front-of-house staff
d)
back-of-house staff
24.
When is technology-based training most appropriate?
a)
when budget does not matter
b)
when teaching millenials
c)
when staff members need to learn at their own pace
d)
when instructors are not available to teach the information
25.
What is the purpose of documenting employee food safety training?
a)
a health inspector might ask for it
b)
the CDC requires it
c)
it demonstrates the employee's commitment
d)
it is good for public relations
26.
What critical knowledge should staff have about controlling time and temperature?
a)
how to identify and prevent food allergens
b)
how to hold and store TCS food
c)
how to wash & dry produce
d)
how to accept & store invoices
27.
What does a food handler certification represent?
a)
permission to operate a foodservice operation
b)
proof that an operation has passed their regulatory authority's inspections
c)
proof that an employee has received proper food safety training
d)
immunity from a foodborne-illness outbreak
28.
What is general food safety knowledge that all employees of a foodservice operation should know?
a)
how to inspect deliveries
b)
how to order cleaning supplies
c)
how to store food in a cooler
d)
how to properly wash hands
29.
For whom is asynchronous training most appropriate?
a)
learners who want on-the-job training opportunities
b)
learners who want to get together in a classroom
c)
learners who do not speak English as a first language
d)
learners who need to complete the training at different times
30.
What is an important tool in preventing employees from experiencing the "forgetting curve"?
a)
passion for food safety
b)
repetition of key information
c)
memorization of the food safety facts
d)
persuasion of the dangers of foodborne illness
31.

Where should pesticides be kept if they are stored at the location?

a)

with equipment

b)

in dry storage areas only

c)

in their original containers

d)

in new, clearly marked containers

32.

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

a)

raise the heat in the operation after hours

b)

lower the heat in the operation after hours

c)

work with a licensed pest control operator (PCO)

d)

apply over-the-counter pesticides around the operation

33.

How should an operation prevent pests from entering through its pipes?

a)

install air curtains at doorways

b)

communicate regularly with utility providers

c)

apply pesticides around any exposed pipes

d)

cover floor drains with hinged grates

34.

Employees at a restaurant are trained to store mops on hooks and empty water from the mop buckets before closing each night. What basic rule of an integrated pest management system does this demonstrate?

a)

deny pests access to the operation

b)

deny pests food, water & shelter

c)

follow documented processes

d)

provide staff with training

35.

Which government agency conducts an inspection program for cruise ships?

a)

FDA

b)

USDA

c)

CDC

d)

State & local regulatory agencies

36.

Which government agency reviews an operation's HACCP plan?

a)

FDA

b)

USDA

c)

CDC

d)

State & local regulatory agencies

37.

What does a manager's signature on a health inspection form indicate?

a)

Acknowledgment that they received it.

b)

Agreement to violations documented.

c)

Agreement to outcomes agreed upon.

d)

Admittance to violation of the law.

38.

What should a manager do after a staff member completes food safety training?

a)

Document it

b)

Consider their training complete

c)

Cross-train them on other job functions

d)

Provide them with a certificate

39.

What should a manager do after an employee has been fully trained?

a)

Shift their focus to new or untrained staff.

b)

Ask the employee to mentor untrained staff.

c)

Require the employee to repeat the training every year.

d)

Monitor the employee to make sure they continue to follow procedures.

40.

A manager wants to demonstrate the process of sanitizing a prep table for a new hire. What should the trainer do first?

a)

Show the new hire how to sanitize the table.

b)

Create a record of the training session.

c)

Tell the new hire how to sanitize the table.

d)

Allow the new hire to practice sanitizing.

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