WorksheetsServSafe Manager Quiz: Chapters 10-15
Total questions: 43
Worksheet time: 22mins
What is the minimum internal cooking temperature for poultry, including whole or ground chicken, turkey, and duck?
135°F (57°C)
145°F (63°C)
155°F (68°C)
165°F (74°C)
Which of the following is a critical control point in a HACCP plan?
Receiving food shipments
Cooking food to the required temperature
Cleaning floors
Scheduling staff
What is the first step in cleaning and sanitizing a food-contact surface?
Rinse the surface
Sanitize the surface
Scrape or remove food from the surface
Air-dry the surface
Which government agency is responsible for inspecting meat, poultry, and eggs in the United States?
Food and Drug Administration (FDA)
Centers for Disease Control and Prevention (CDC)
U.S. Department of Agriculture (USDA)
Environmental Protection Agency (EPA)
Which of the following is an example of a physical contaminant?
Salmonella bacteria
Metal shavings from a can
Pesticide residue
Cleaning chemicals
What is the correct order for storing food in a refrigerator, from top to bottom?
Ready-to-eat food, seafood, whole cuts of beef and pork, ground meat and fish, whole and ground poultry
Whole and ground poultry, ground meat and fish, whole cuts of beef and pork, seafood, ready-to-eat food
Seafood, ready-to-eat food, whole cuts of beef and pork, ground meat and fish, whole and ground poultry
Ready-to-eat food, ground meat and fish, seafood, whole cuts of beef and pork, whole and ground poultry
Which cleaning agent is best suited for removing mineral deposits from equipment?
Detergent
Degreaser
Delimer
Abrasive cleaner
What is the minimum temperature for holding hot TCS food?
125°F (52°C)
135°F (57°C)
145°F (63°C)
155°F (68°C)
Which of the following is NOT a sign of a rodent infestation?
Gnaw marks
Shiny, black droppings
Strong, oily odor
Pink slime on drains
What is the purpose of Material Safety Data Sheets (MSDS)?
To provide recipes for food preparation
To provide information about chemicals used in the operation
To track employee attendance
To record food temperatures
Which of the following is a sign that food has been time-temperature abused?
Food is at 41°F (5°C)
Food is at 70°F (21°C) for 5 hours
Food is labeled with the date
Food is stored in original packaging
What is the minimum water temperature required when using hot water to sanitize objects?
110°F (43°C)
120°F (49°C)
171°F (77°C)
200°F (93°C)
Which of the following is a chemical contaminant?
Glass fragment
Salmonella
Sanitizer residue
Hair
What is the correct concentration for chlorine sanitizer in a three-compartment sink?
10-20 ppm
50-99 ppm
100-200 ppm
500-1000 ppm
Which of the following is a biological contaminant?
Metal shavings
Norovirus
Bleach
Plastic wrap
What is the minimum internal temperature for cooking ground beef?
135°F (57°C)
145°F (63°C)
155°F (68°C)
165°F (74°C)
Which of the following is NOT a proper method for thawing food?
In a refrigerator
Under running potable water at 70°F (21°C) or lower
On the counter at room temperature
As part of the cooking process
What is the maximum amount of time that ready-to-eat TCS food can be stored at 41°F (5°C) or lower before it must be discarded?
1 day
3 days
7 days
14 days
Which of the following is a sign of a cockroach infestation?
Chewed wires
Strong, oily odor
Pink slime in drains
Large, black droppings
What is the minimum internal temperature for cooking seafood?
135°F (57°C)
145°F (63°C)
155°F (68°C)
165°F (74°C)
A food handler has just finished prepping raw chicken and needs to cut vegetables. What should they do before using the same cutting board?
Wipe the board with a towel
Rinse the board with water
Clean and sanitize the board
Use a different knife
If a food item is recalled, what is the first action a manager should take?
Serve the food immediately
Remove the item from inventory and store it separately
Throw the item away
Ignore the recall
A manager notices that a handwashing sink is blocked by boxes. What should the manager do?
Move the boxes and ensure the sink is accessible
Ignore the issue
Use the sink for storage
Post a sign on the sink
Which is the best way to prevent backflow in a plumbing system?
Use a grease trap
Install a vacuum breaker
Clean drains regularly
Use a mop sink
A food handler is diagnosed with norovirus. What should the manager do?
Allow the food handler to work with restrictions
Exclude the food handler from the operation
Assign the food handler to clean equipment
Have the food handler wear gloves
A restaurant receives a shipment of frozen fish. The manager notices that some packages have ice crystals and water stains. What should the manager do?
Accept the shipment
Store the fish in the freezer
Reject the affected packages
Thaw the fish and check for odor
A manager is developing a cleaning schedule for the kitchen. What factors should be considered to ensure effective cleaning and sanitizing?
The color of the cleaning supplies
The type of food served and equipment used
The number of customers served daily
The location of the restrooms
A food handler is preparing a salad and cuts their finger. What should they do next?
Continue working and cover the cut later
Stop, wash hands, bandage the cut, and wear a glove
Ask someone else to finish the salad
Ignore the cut
A food handler is observed eating while prepping food. What should the manager do?
Allow the food handler to finish eating
Remind the food handler to eat only in designated areas
Ignore the behavior
Assign the food handler to a different task
A food handler is using a thermometer to check the temperature of a roast. What is the correct way to use the thermometer?
Insert the thermometer into the thickest part of the meat
Insert the thermometer into the thinnest part of the meat
Touch the thermometer to the surface of the meat
Hold the thermometer above the meat
A manager observes that a food handler is not washing hands after handling raw meat. What should the manager do?
Ignore the behavior
Instruct the food handler to wash hands immediately and retrain if necessary
Assign the food handler to a different task
Fire the food handler
A food handler is using a sanitizer solution to clean tables. What should the manager check to ensure the solution is effective?
The color of the solution
The concentration of the sanitizer
The temperature of the room
The size of the tables
A food handler is working with a sore throat and fever. What should the manager do?
Allow the food handler to work as usual
Restrict the food handler from working with or around food
Assign the food handler to clean equipment
Ignore the symptoms
A food handler is observed using the same gloves to handle raw meat and then ready-to-eat food. What should the manager do?
Ignore the behavior
Instruct the food handler to change gloves and wash hands
Assign the food handler to a different task
Fire the food handler
A manager is reviewing the cleaning logs and notices that some equipment is not being cleaned as scheduled. What should the manager do?
Ignore the issue
Investigate the cause and retrain staff if necessary
Assign more staff to cleaning
Change the cleaning schedule
A food handler is observed storing chemicals above food prep areas. What should the manager do?
Allow the chemicals to remain
Move the chemicals to a designated storage area away from food
Assign the food handler to a different task
Ignore the behavior
A manager is training new staff on food safety. What is the most effective way to ensure they understand the procedures?
Give them a manual to read
Demonstrate procedures and observe staff performing them
Assign them to experienced staff
Test them after a month
A food handler is observed using a dirty towel to wipe food-contact surfaces. What should the manager do?
Allow the food handler to continue
Instruct the food handler to use clean, sanitized towels
Assign the food handler to a different task
Ignore the behavior
A manager is reviewing the results of a recent health inspection and notices several violations related to employee hygiene. What is the most effective plan to address these violations?
Fire the employees involved
Provide additional training and monitor compliance regularly
Close the operation temporarily
Ignore the violations
A food service operation is experiencing repeated pest infestations despite regular cleaning. What should the manager do to address the problem strategically?
Increase the use of chemical pesticides
Contact a licensed pest control operator and review the facility for entry points
Ignore the problem and hope it resolves
Assign more staff to cleaning duties
A manager is planning a menu that includes raw or undercooked animal products. What should the manager do to protect customers?
Do nothing
Inform customers of the increased risk by posting a consumer advisory
Cook all food to well-done
Only serve to staff
A manager is reviewing temperature logs and notices that hot food was held below 135°F (57°C) for two hours. What should the manager do?
Discard the food immediately
Reheat the food to 165°F (74°C) and return it to hot holding
Serve the food as is
Lower the temperature further
A manager is developing a training program for cleaning and sanitizing. What should be included to ensure effectiveness?
Only written instructions
Hands-on demonstrations, clear instructions, and regular monitoring
Occasional reminders
Posters in the break room
