WorksheetsReview 1 serv safe T1
Total questions: 60
Worksheet time: 1hrs 23mins
What is the best way to eliminate pests that have entered the operation?
Rise 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
Who Should apply pesticides
PCO
Establishment's manager
Establishmen'st Serv Safe Certified Manager
Establishment's food handler
In what type of places are cockroaches typically found?
Bright, sunny places
Bright hot places
Moist, dark places
During daytime only
The three basic rules of an integrated pest management program are: work with a PCO, deny access, and
keep food on the floor
give access through cracks and holes in the walls and floors.
deny shelter
After pesticides have been applied, food contact surfaces should be?
Washed
Rinsed
Sanitized
Washed, rinsed, and sanitized
Food in the dry storage room should be stored _______ off the floor
three inches
two inches
five inches
six inches
What should be installed around the back door in the kitchen?
security camera
air curtains
screen door
Store recyclables in clean
containers
containers with loose fitting lids
containers with tight fitting lids
What does FIFO mean?
Fast In, Fast Out
First In, Fast Out
First In, First Out
Check all deliveries before they
are opened
are brought into the establishment
are cooked
are consumed
Flies can spread the pathogens____
salmonella
e-coli
mad cow disease
shigella
Throw out garbage quickly and
put in a new bag
spray "Lysol" in the container
wash, sanitize, and dry the container, then put in a new bag
A clean and safe operation offers pests little ____ and ______
food, water
water, shelter
access, shelter
During rush period's at Lou's, garbage bags are tied off and stacked by the door until the end of the night. Does this practice follow the Serv Safe guidelines?
No
Yes
Lou's restaurant has some crackers. They are no bigger than a quarter. Lou has someone come in to patch all the crackers. Does this practice follow Serv Safe guidelines?
No
Yes
Lou's Restaurant has stationary equipment such as walk-in coolers sealed to the floor. Does this follow Serv Safe guidelines?
No
Yes
The operation has many windows. Screens have been repaired or replaced. Does this follow Serv Safe guidelines.
No
Yes
Reorder the following based on the FIFO system (first in, first out) and the expiration dates below:
9/23/2022
9/25/2022
9/29/2022
10/1/2022
10/5/2022
Shell eggs that will be hot held must reach what temperature for 15 second?
135 F
145 F
155 F
165 F
Shell eggs that will be hot held must reach what temperature for 15 second?
135 F
145 F
155 F
165 F
Food removed from hot-holding at 135 or greater can be held for service without temperature control for
1 hours
2 hours
4 hours
5 hours
Parasites are associated with which food?
Baked goods
Seafood
Poultry
Produce
At what is the minimum internal temerature should hot
125
145
135
115
What is required in order for food to be displayed on a self-service bar?
All food must be protected by sneeze guards
Single-use items must be labelled
Cold food must be maintained at 45 F
Food labels must include nutritional information
An example of safe food handling is to
wash, rinse, and sanitize cutting boards after each use
thaw food in warm standing water
reheat soup slowly in a steam table for service
store ready-to-eat food under raw food
How should chemicals be stored in an operation?
on the floor in the kitchen
in original containers, over food prep areas
in original containers, away from food
on the top shelf in dry-storage
What should a food handler first to cool a large stockpot of soup?
Cover it and place it in the cool.
Stir it frequently with a large spoon
Cool it at room temperature
Divide it into smaller containers
how doe most contamination of food happen?
Through bad water
Contaminants are airborne
when people cause contamination
Use of contaminated animal product
how doe most contamination of food happen?
Through bad water
Contaminants are airborne
when people cause contamination
Use of contaminated animal product
What is the mot importat way to prevent a foodborne illness from bacteria?
Control time and Temperature
Prevent cross contamination
practice good hygiene
Parasites are commonly linked to what type of food
poultry
rice
seafood
canned food
What is the most important way to prevent a foodborne illness from viruses?
Control time and Temperature
prevent cross contamination
practice good hygiene
A guest had a reversal of hot and cold sensation after eating seafood. What most likely caused the illness?
Parasites
Allergic reaction
biological toxins
A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and __.
gloves
a clock
a timer
soap
Match the following to the storage shelf
A
Ready to eat Food
B
Seafood
c
Whole cuts of beef and pork
D
Ground meat and fish
E
Whole and ground poultry
What is a foodborne illness?
A foodborne illness is a type of allergy to certain foods.
A foodborne illness is caused by exposure to extreme temperatures while cooking.
A foodborne illness is a result of overeating unhealthy foods.
A foodborne illness is a disease caused by consuming contaminated food or beverages.
List three types of contamination.
Hot, cold, lukewarm
Solid, liquid, gas
Physical, chemical, biological
A, B, C
What does TCS stand for?
Technical Computer Science
Total Control System
Time/Temperature Control for Safety
Theater Company Services
Give an example of ready to eat food.
Unwashed fruits
Pre-packaged salad
Raw meat
Expired dairy products
Who are considered high risk populations when it comes to food safety?
Athletes
Teenagers
Vegetarians
Young children, elderly people, pregnant women, and people with weakened immune systems
How can food become contaminated?
Leaving food out in the sun for too long
Improper handling, storage, cooking, or cross-contamination
Storing food in a clean and dry environment
Using expired ingredients
What type of contaminate is a finger nail polish?
physical
Biological
Chemical
All of the above
What are the symptoms of foodborne illness?
Headache, dizziness, fatigue, and muscle aches
Cough, runny nose, sore throat, and chest pain
Constipation, bloating, heartburn, and indigestion
Nausea, vomiting, diarrhea, fever, and abdominal pain
What are some ways to prevent foodborne illness?
Wash hands and surfaces often, separate raw and cooked foods, cook to the right temperature, and refrigerate promptly.
Use the same cutting board for raw and cooked foods
Leave food at room temperature for long periods of time
Eat expired food
Put a check beside each impact of foodborne illness
people going to hospital
death
legal action
business closing
How long should wash your hands?
10 seconds
10-15 seconds
15-20 seconds
25-30 seconds
At what temperature is food considered to be dangerous?
25-165
41-135
45
31-125
What is the primary cause of foodborne illnesses?
Genetic disorders
Contaminated food and water
Lack of exercise
Excessive sugar intake
Which of the following is a common bacterial contaminant in food?
Salmonella
Influenza
HIV
Herpes
What is the safe minimum internal temperature for cooking poultry?
145°F
160°F
165°F
180°F
Contamination, as it relates to food, is:
The presence of chemicals in food or water.
The presence of microorganisms (bacteria, viruses, fungi, parasites) in food or water.
The presence of visible objects in food or water.
All of the above.
When measuring the internal temperature of food, you should hold the thermometer up to _____ seconds to get an accurate read.
5 seconds
10 seconds
15 seconds
20 seconds
What is the minimum internal cooking temperature for ground beef?
135 degrees F
41 degrees F
145 degrees F
155 degrees F
What is the correct order when the following items are stored in the fridge? (from left to right indicates the top to bottom order)
Fish, Ground Beef, Poultry, Ready to Eat Food.
Ready to eat food, Fish, Poultry, Ground Beef.
Chicken, Ground beef, Fish, Ready to eat Food.
Ready to Eat food, Fish, Ground Beef, Poultry.
What is the primary focus of Serve Safe Chapter 6?
Food service
Food preparation
Food delivery
Food storage
What is the correct temperature to hold TCS foods?
60 degrees Fahrenheit
32 degrees Fahrenheit
41 degrees Fahrenheit
50 degrees Fahrenheit
What is the proper way to wash leafy greens like lettuce and spinach?
Wash them with soap
Use hot water
Rinse each leaf thoroughly under running water
Soak them in warm water
What should you do with pooled eggs?
Store them at room temperature
Mix them with new eggs
Use them immediately
Store them at 41 degrees Fahrenheit or lower
What is the best practice for thawing food under running water?
Use warm water
Use water at 70 degrees Fahrenheit or cooler
Use hot water
Use water at 100 degrees Fahrenheit
What should you do with ice that was used to keep food cold?
Refreeze it
Use it to cool other food
Throw it out
Use it in drinks
