Font size
WorksheetsServSafe Quarterly 2024
Total questions: 110
Worksheet time: 1hrs 5mins
Which agency enforces food safety in a restaurant or foodservice operation?
Centers for Disease Control and Prevention
Food and Drug Administration
State or local regulatory authority
U.S. Department of Agriculture
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, re-certifying equipment, and training.
Sewage is backing up from a floor drain in a prep area. What is the first thing that should be done?
Notify the local regulatory authority
Stop service in the operation
Determine if there is a significant risk to food
Attempt to unblock the drain
To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products in storage areas, keep food defense information accessible, and know
when to register with the EPA.
how to fill out an incident report.
where to find Safety Data Sheets in the operation.
whom to contact about suspicious activity.
Which one of these are part of ALERT - protecting against deliberate contamination (select all that apply)?
Assure (safe sources)
Look (monitor security)
Employees (know who belongs)
Threats (know plan of action) & Reports (keep records)
Alarm (call the police)
A food handler who has just used their cell phone must do what before handling food?
Apply hand antiseptic
Wash hands
Put disposable gloves back on
Wipe hands on a cloth towel
As part of handwashing, food handlers must scrub their hands and arms with soap for at least
3 seconds.
5 seconds.
10 seconds.
20 seconds.
To work with food, a food handler with an infected hand wound must:
Cover the wound with an impermeable cover and wear a single-use glove.
Cover the wound with an impermeable cover and limit contact with food.
Wash hands and bandage the wound with an impermeable cover.
Apply ointment and bandage the wound with an impermeable cover.
How should food handlers keep their fingernails?
Short and unfiled
Short and unpolished
Long and unfiled
Long and unpolished
What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever?
Exclude the food handler from the operation.
Report the illness to the local regulatory authority.
Speak with the food handler’s medical practitioner.
Restrict the food handler from working with exposed food, utensils, and equipment.
What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness caused by Shigella spp.?
Keep the food handler away from duties that involve food.
Exclude the food handler from the operation.
Make sure the food handler is supplied with disposable gloves.
Make sure the food handler washes hands often.
Which food handler is less likely to contaminate food, utensils, and equipment?
Server eating soup at the server station
Dishwasher chewing gum while washing dishes
Prep cook drinking a can of soda while prepping food
Chef smoking in a designated area outside the establishment
How long must shellstock tags or labels be kept on file?
30 days after the day the shellfish were received
90 days after the day the shellfish were received
30 days after the last shellfish was removed from the container
90 days after the last shellfish was removed from the container
When receiving a delivery of food for an operation, it is important to:
Inspect only the TCS food.
Inspect all food immediately before storing it.
Inspect it within two hours.
Store it immediately and inspect it later.
Which item is stored correctly in the cooler?
Macaroni salad stored above raw salmon
Raw ground pork stored below raw poultry
Raw poultry stored above raw pork roast
Sliced pineapple stored below raw steaks
Ready-to-eat TCS food must be date marked if it will be stored for longer than
12 hours.
24 hours.
36 hours.
48 hours.
A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?
Refer to the vendor notification for next steps
Contact the supplier and arrange for the product to be picked up
Label the item to prevent it from accidently being placed back in inventory
Inform the local media, customers, and employees of the reason for the recall
What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41°F (5°C) before it must be sold, served, or thrown out?
2 days
5 days
7 days
9 days
Pathogens are likely to grow well in a meat stew that is
below freezing temperature.
at refrigeration temperatures.
between 41°F and 135°F (5°C and 57°C).
cooked to the correct internal temperature.
Which is a TCS food?
Bananas
Coffee
Crackers
Sprouts
Cut melons should be stored at what internal temperature?
41°F (5°C) or lower
45°F (7°C) or lower
51°F (11°C) or lower
55°F (13°C) or lower
Why are preschool-age children at a higher risk for getting a foodborne illness?
They do not have strong appetites.
They do not receive enough nutrition.
They are more likely to suffer allergic reactions.
They have not yet built up their immune systems.
What is one factor that affects the growth of bacteria in food?
Leanness
Density
Ripeness
Acidity
Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of what?
Cross-contamination.
Time-temperature abuse.
Physical contamination.
Toxic-metal poisoning.
Peanuts and soy products are two possible food items that can be dangerous for people with what?
food allergies
FAT TOM
Chemical sensitivity
poor personal hygiene
Wheezing and hives are symptoms of what?
Food allergies.
Norovirus.
Botulism.
Hepatitis A.
A catering employee removed a 135°F (57°C) tray of lasagna from hot-holding for service in a hotel conference room at 11:00 am. By what time must the lasagna be thrown out?
12:00 p.m.
2:00 p.m.
3:00 p.m.
4:00 p.m.
Which of these operations is never allowed to hold TCS food without temperature control?
Catered event
Nursing home
Bar with a Happy Hour
Bakery
Which action could contaminate food at a self-service area?
Keeping hot TCS food at 135°F (57°C)
Allowing customers to reuse plates
Labeling all containers and handles
Taking food temperatures every hour
Which food item may be handled with bare hands?
Cooked pasta for salad
Chopped potatoes for soup
Canned tuna for sandwiches
Pickled watermelon for garnish
When preparing to wash dishes in a three-compartment sink, what is the 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
When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the:
Common name of the chemical
Expiration date of the chemical
Date the chemical was transferred
Name of the person who transferred the chemical
Which does not require sanitizing?
Plates
Knives
Walls
Tongs
What is the definition of sanitizing?
Washing a surface to a clean level
Using a cloth on a surface until it is clean
Removing the amount of dirt on a surface to safe levels
Reducing the pathogens on a surface to safe levels
To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength, you should:
Rinse it from the surface and then apply it a second time
Test the surface first to confirm that there are no pathogens
Heat it to the temperature recommended by the manufacturer
Use a test kit to check the sanitizer's concentration when mixing it
Outdoor garbage containers must be:
Moved frequently.
Kept covered with tight-fitting lids.
Kept away from customer parking areas.
Lined with plastic or wet-strength paper.
What is a cross-connection?
A threaded faucet
A device that prevents a vacuum
A brass valve that mixes hot and cold water
A physical link between sources of safe and dirty water
What step must managers take after creating a master cleaning schedule and training staff to use it?
Monitor the cleaning program
Determine what should be cleaned
Determine who should do each task
Time staff on how long they take to clean
A handwashing station should have running water supplied at a temperature of at least:
70°F (21°C) supplied through mixing valve.
75°F (24°C) supplied through mixing valve.
80°F (27°C)supplied through mixing valve..
85°F (29°C) supplied through mixing valve.
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.
Is it acceptable to purchase your own pesticides?
YES
NO
How high should floor-mounted equipment be from the floor?
At least 1 inch (3 centimeters)
At least 2 inches (5 centimeters)
At least 4 inches (10 centimeters)
At least 6 inches (15 centimeters)
Shell eggs can be received at 45 degrees or lower, but stored at 41
unpacking delivery & clearing a table
HOT water SANITIZING in 3-comp sink min of
Cleaning up vomit right away can reduce risk of virus transmission like Norovirus.
HACCP corrective actions are the steps taken to fix the problem. If was caused by an employee error/misunderstanding, retrain them immediately after.
If the ventilation system isn't working properly, can it affect how dishes dry?
YES
NO
Use by dates (usually 7 days after making fresh product) are to avoid pathogen growth.
TRUE
FALSE
What can you NOT do with your bare hands?
wash lettuce
make raw burger patties
place cooked burger on a bun
If you are combining cooked and raw ingredients, you must cook to 165.
TRUE
FALSE
Tabletop equipment is to have 4 inch legs and floor equipment must have 6 inch legs.
TRUE
FASLE
HOT holding any food is 135 degrees.
TRUE
FALSE
Plant foods cooked for hot-holding are considered ready-to-eat food
TRUE
FALSE
All staff should be able to recognize signs of an allergic reaction & know what to do about it.
TRUE
FALSE
Allergens are proteins in food that can cause an allergic reaction in most people when their immune system mistakes them as a threat and attacks them.
TRUE
FALSE
Decide whether these symptoms are common in allergic reactions to food
wheezing
difficulty breathing
itching
swelling of tongue & throat
hives
rashes
diarrhea
headache
coughing
hair loss
muscle aches
Decide whether these foods are in the BIG 9 allergens.
sesame seeds
pineapple
fish like tuna & cod
shellfish like shrimp & oysters
soybeans (soy)
peanuts
treenuts
strawberries
beef
milk
eggs
wheat
gluten
lactose
Molluscan shellfish (oysters, scallops, clams, mussels) must be cooled to 41 degrees in 4 hours after receiving w/ an internal temp of 50 degrees.
TRUE
FALSE
Molluscan shellfish (oysters, scallops, clams, mussels) must come w/ a shellstock tag or label and kept for 60 days from the date of receiving.
TRUE
FALSE
Always follow the manufacturer's instructions for cooking and storing food (like frozen vegetables)
TRUE
FALSE
Shucked, live, or in-shell molluscan shellfish (oysters, scallops, clams, mussels) must be stored in their original containers w/a tag or label, and the shellstock tag must be dated when the last shellfish was used.
TRUE
FALSE
Food cannot be stored in a bucket that once held pot soap, but linens can as long as it was properly cleaned and sanitized
TRUE
FALSE
Meats that are not intact (ground meat, injected meat, cubed or pounded meat, ground seafood)
are cooked to 165 F
are cooked to 155 F
are cooked to 145 F
Pathogens like bacteria grow fastest from 70-125 degrees
TRUE
FALSE
HACCP is about protecting food safety.
TRUE
FALSE
Handwashing signs must be posted at hand sinks.
TRUE
FALSE
Match the following government agencies with their responsibilities.
FDA - Food & Drug Administration
food code, inspects all food USDA won't
USDA - US Dept of Agriculture
inspect meat, poultry, eggs & catfish
PHS - Public Health Service
conducts research outbreak causes
CDC - Centers for Disease Control
investigate & study outbreaks, publish
State & Local Regulatory Authorities (Health Department, etc)
approve construction, inspect operations
What is the most common reason food is contaminated?
People
Time & Temperature Abuse
Match the following regarding shipments/deliveries
frozen foods
0 degrees or lower
cold
41 degrees or lower
hot
135 degrees or hotter
All are acceptable ways to cool a big batch of soup except...
place the pot in cooler
break into smaller containers
ice-water bath or ice paddle
blast or tumble chiller
Hand-delivering a plate made for a person with a food allergy is the (a) step of the list of steps taken for the special order.
The power went out, what is the first thing you should do?
write down the time
contact the local regulatory authorities
throw away the food after 4 hours
check & record temperatures
The common risk factors leading to foodborne illness are...
not cooking to correct temp
holding food (hot or cold)
contaminated equipment
poor hygiene
purchasing from unsafe source
Common symptoms of foodborne illness are...
diarrhea
vomiting
nausea or abdominal cramps
fever
jaundice
How often should you recertify with ServSafe?
Every year
Every 2 years
Every 3 years
Every 5 years
Every 10 years
A customer calls and says they're sick. What's the first thing you should do?
call the local regulatory authorities
collect their contact info and food they ate
throw out the food
fax/email time & temp logs to the CDC
Cool food quickly from 135F to 70F in (a) and down to 41 or lower in the next 4 hours
