WorksheetsServsafe Certificate Exam Review 1
Total questions: 87
Worksheet time: 44mins
What is a foodborne-illness outbreak?
When two or more food handlers contaminate multiple food items
When an operation serves contaminated food to two or more people
When two or more people report the same illness from eating the same food
When the CDC receives information on two or more people with the same illness
Which is a ready-to-eat food?
Uncooked rice
Raw deboned chicken
Sea salt
Unwashed green beans
Why are preschool-age children at a higher risk for foodborne illnesses?
They have not built up strong immune systems.
They are more likely to spend time in a hospital.
They are more likely to suffer allergic reactions.
Their appetites have increased since birth.
Which is a TCS food?
Bread
Flour
Sprouts
Strawberries
Which is a common risk factor for foodborne illness?
Reheating leftover food
Serving ready-to-eat food
Using single-use, disposable gloves
Purchasing food from unsafe sources
Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness?
Cross-contamination
Poor personal hygiene
Time-temperature abuse
Poor cleaning and sanitizing
What is TCS food?
Food requiring thermometer checks for security
Food requiring trustworthy conditions for service
Food requiring training commitments for standards
Food requiring time and temperature control for safety
Which government agency is responsible for regulating and inspecting meat, poultry, and eggs?
Food and Drug Administration (FDA)
U.S. Department of Agriculture (USDA)
The Centers for Disease Control and Prevention (CDC)
The Public Health Service (PHS)
What are the most common symptoms of a foodborne illness?
Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness
Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache
Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness
How does most contamination of food happen?
Through contaminated water
When contaminants are airborne
When people cause the contamination
Through the use of contaminated animal products
What is the most important way to prevent a foodborne illness from bacteria?
Control time and temperature
Prevent cross-contamination.
Practice good personal hygiene.
Practice good cleaning and sanitizing.
What is the most important way to prevent a foodborne illness from viruses?
Control time and temperature.
Prevent cross-contamination.
Practice good personal hygiene.
Practice good cleaning and sanitizing.
Parasites are commonly linked with what type of food?
Rice
Poultry
Seafood
Canned Foods
A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
Parasites
Allergic reaction
Biological toxins
Chemical contamination
How should chemicals be stored to prevent chemical contamination?
Away from prep areas
On the floor between uses
On the work surface of prep tables
With food supplies below prep tables
To prevent the deliberate contamination of food, a manager should 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.
What should food handlers do to prevent food allergens from being transferred to food?
Use clean and sanitized utensils when prepping the order.
Cook food to the appropriate minimum internal temperature.
Store cold food at 41ºF (5ºC) or lower.
Label chemical containers correctly.
What step should be taken if a manager suspects a foodborne-illness outbreak?
Reheat the suspected product to safe temperatures.
Provide as little information as possible to the regulatory authority.
Deny that the operation has anything to do with the foodborne-illness outbreak.
Set aside the suspected product and label it with “do not use” and “do not discard.”
A food handler who has just bused tables must do what before handling food?
Change apron
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 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 unpolished
Long and unpolished
Long and painted with nail polish
Short and painted with nail polish
Which piece of jewelry is a food handler allowed to wear?
Diamond ring
Leather-band watch
Medical bracelet
Plain-band ring
What must food handlers do after touching their hair, face, or body?
Wash their hands
Rinse their gloves
Change their aprons
Use a hand antiseptic
Where should personal items, like a coat, be stored in
the operation?
On a shelf, above food
On a shelf, below food
In a designated area, away from food.
In a kitchen, away from moving equipment.
After handling raw meat and before handling produce, what should food handlers do with their gloves?
Clean and sanitize them.
Continue working with them.
Set them aside if working with meat again later.
Wash hands and change them.
After prepping food, what must food handlers do before using the restroom?
Take off their aprons
Change their gloves
Take off their hats
Wash their hands
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.
Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of
cross-contamination.
time-temperature abuse.
physical contamination.
toxic-metal poisoning.
Pathogens are likely to grow well in a meat stew that is
below freezing temperature.
at refrigeration temperatures.
between 41ºF and 135ºF (5ºC and 57ºC).
cooked to the correct internal temperature.
What is the calibration nut on a bimetallic stemmed thermometer used for?
Keep it accurate
Mark its sensing area
Measure air temperature
Measure temperatures through glass
Which probe should be used to check the temperature of a pork roast?
Air
Surface
Immersion
Probe
What do time-temperature indicators do?
Measure temperature through a probe with a sensor at the end
Measure the length of time that food should be cooked
Show if food has been cross-contaminated during preparation
Show if food has been time-temperature abused during shipment
When using the ice-point technique to calibrate a thermometer, to what temperature should the thermometer be adjusted?
0ºF (-18ºC)
32ºF (0ºC)
41ºF (5ºC)
212ºF (100ºC)
What must a manager do with a recalled food item in
the operation?
Combine the item with non-recalled items during preparation.
Record the names of customers who purchase the item.
Store the recalled item separately from other food.
Sell all recalled items within 24 hours.
Large ice crystals in a case of frozen food are evidence that the product may have been..
received at 6ºF to 10ºF (-14ºC to -12ºC).
stored at 6ºF to 10ºF (-14ºC to -12ºC).
thawed and refrozen.
shipped correctly.
What factor is most important when choosing an approved food supplier?
It has a HACCP program or other food safety system.
It has documented manufacturing and packing practices.
Its warehouse is close to the operation, reducing shipping time.
It has been inspected and complies with local, state, and federal laws.
What are the packaging criteria for accepting
nonfood items?
Soiled but intact
Clean and no more than 2 tears or punctures
Soiled and no more than 2 tears or punctures
Intact, clean, and protected from contamination
Supplies should be stored away from the walls and at least ___inches off the floor.
2
4
5
6
Ready-to-eat TCS food must be date marked if it will be stored for longer than
12 hrs
24 hrs
36 hrs
48 hrs
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
A food item that is received with an expired use-by date should be
rejected.
used immediately.
accepted but labeled differently.
accepted but kept separate from other items.
What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41ºF (5ºC) before it must be sold, served, or thrown out?
2 days
5 days
7 days
9 days
At what internal temperature should cold TCS food
be received?
41ºF (5ºC) or lower
45ºF (7ºC) or lower
51ºF (10ºC) or lower
55ºF (13ºC) or lower
A variance from the local regulatory authority is
needed for
preserving food by smoking it.
developing a crisis-management plan.
using TCS leftovers to make salads.
using ice to cool food.
What is one way that food should NEVER be thawed?
In a microwave
At room temperature
In a cooler
As part of the cooking process
What food item does the FDA advise against offering on a children's menu?
Rare cheeseburgers
Cheese pizza
Peanut butter and jelly sandwiches
Fried shrimp
When checking the internal temperature of food, where should the thermometer be inserted?
In the thinnest part of the food
In the thickest part of the food
On the bottom of the food
On the top of the food
What is the required minimum internal cooking temperature for a chicken breast?
135ºF (57ºC) for 4 minutes
145ºF (63ºC) for 4 minutes
155ºF (68ºC) for 15 seconds
165ºF (74ºC) for 15 seconds
What is the required minimum internal cooking temperature for ground beef?
135ºF (57ºC)
145ºF (63ºC)
155ºF (68ºC)
165ºF (74ºC)
What must you do immediately after thawing food in
a microwave?
Hold it.
Cook it.
Cool it.
Freeze it.
A consumer advisory should be provided for menu items that contain TCS food that
is very spicy.
contains gluten.
is raw or undercooked.
is made with a non-big-eight allergen.
Food must be cooled from 135ºF (57ºC) to ________ within two hours.
80ºF (27ºC)
45ºF (7ºC)
70ºF (21ºC)
41ºF (5ºC)
When reheating turkey chili for hot-holding, what is the minimum temperature that the chili must reach?
135ºF (57ºC) for 15 seconds
145ºF (63ºC) for 15 seconds
155ºF (68ºC) for 15 seconds
165ºF (74ºC) for 15 seconds
What is the minimum temperature that must be maintained when holding hot soup for service?
100ºF (38ºC)
120ºF (49ºC)
135ºF (57ºC)
155ºF (68ºC)
What is the maximum allowable internal temperature when cold-holding food?
41ºF (5ºC)
45ºF (7ºC)
51ºF (10ºC)
55ºF (13ºC)
A catering employee removed a tray of lasagna from
hot-holding for service in a hotel conference room at 11:00 a.m. 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 food item may be handled with bare hands?
Sliced cheese for sandwiches
Boiled egg slices for salad
Chopped carrots for stew
Parsley for garnish
Which part of a bowl should a food handler avoid touching when serving customers?
Inside
Outside
Bottom
Edge
Which item may be re-served to another customer?
A partially used cup of salsa
Unopened condiment packets
Uneaten bread from a bread basket
An uneaten pickle used as a plate garnish
Which action could contaminate food at a
self-service area?
Keeping hot TCS food at 135ºF (57ºC)
Allowing customers to reuse plates
Labeling all containers and handles
Taking food temperatures every hour
Food for off-site service should be labeled with reheating and service instructions and a(n)
list of ingredients.
use-by date and time.
date of preparation.
inspection stamp.
What is the primary purpose of a food safety management system?
Keep all areas of the facility clean and pest-free.
Lock-out and tag-out faulty equipment within the facility.
Prevent foodborne illness by controlling risks and hazards.
Maintain correct purchasing and receiving records for auditors.
What is a manager’s responsibility to actively control risk factors for foodborne illnesses called?
Active managerial control
Food safety management
Quality control and assurance
Hazard analysis critical control point (HACCP)
A manager asks a dish washer to rewash dishes after determining that the sanitizing rinse was not properly made. This is an example of which step in active managerial control?
Identifying risks
Monitoring
Corrective action
Re-evaluation
A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step
in active managerial control?
Management oversight
Corrective action
Re-evaluation
Identify risks
One way for managers to demonstrate a knowledge of food safety is to
conduct self-inspections.
take cooking temperatures.
monitor employee behaviors.
become certified in food safety.
The water provided to a handwashing sink must be
hot water only.
cold water only.
drinkable/potable water only.
fluoridated water only.
What food safety features are the most important to look for when selecting flooring, wall, and ceiling materials?
Absorbent and durable
Hard and durable
Porous and durable
Smooth and durable
A handwashing station should have soap, hot and cold water, signage, a way to dry hands, and
gloves
a timer
a garbage container.
a clock with a second hand.
Which part of a sink prevents backflow of dirty water?
The air gap
The tap valves
The floor grate
The aerator
Grease and condensation buildup on surfaces can be avoided with correct
garbage disposal.
lighting.
sanitizing.
ventilation
Where should garbage cans be cleaned?
Away from food and utensils
Next to food-prep areas
In cold-storage areas
In food-storage areas
When the garbage can was full, an employee placed the full garbage bag on a prep table and tied it securely. Then he carried it to the dumpster and disposed of it. What was done incorrectly?
The employee waited until the garbage was full.
The bag was disposed of in a dumpster.
The bag was placed on a prep table.
The employee tied the bag shut.
An imminent health hazard, such as a water supply interruption, requires immediate correction or
a HACCP plan.
closure of the operation.
evaluation of the situation.
normal operating procedures.
What is one way to keep an operation pest-free?
Deny pests access to the operation.
Keep outdoor garbage containers open.
Clean up food spills at the end of each shift.
Store food and supplies one inch off the floor in storage.
Which individual should apply pesticides in a restaurant or foodservice operation?
Pest control operator
Owner/operator
Operational director
Line cook
A food-contact surface must be cleaned and sanitized
before working with a different type of food.
every 6 hours.
only if the food handler changes gloves.
at the end of the food handler's shift.
What is the correct way to clean and sanitize a
prep table?
Remove food from surface, clean, rinse, sanitize, air-dry
Remove food from surface, rinse, clean, sanitize, air-dry
Sanitize, remove food from surface, clean, rinse, air-dry
Air-dry, remove food from surface, rinse, sanitize, clean
To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength,
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.
In a heat-sanitizing dishwashing machine, what is the required minimum temperature for the final rinse?
152ºF (67ºC)
180ºF (82ºC)
192ºF (89ºC)
200ºF (93ºC)
The first step in cleaning and sanitizing items in a
three-compartment sink is
air-drying items.
washing items in detergent.
immersing items in sanitizer.
rinsing, scraping, or soaking items.
Which surfaces must be both cleaned and sanitized?
Walls
Cutting boards
Storage shelves
Garbage containers
Which feature is most important for a chemical
storage area?
Good lighting
Single-use towels
Nonskid floor mats
Emergency shower system
What is the correct way to store mops in between uses?
Propped in a corner
In a clean bucket
In a utility sink
On a hook
A buser poured some cleaner from its original container into a smaller, working container. What else does the buser need to do?
Label the working container with its contents.
Read the safety data sheet (SDS) for the cleaner.
Use a new wiping cloth when first using the working container.
Note on the original container that some cleaner was put into a working container.
What step must managers take after creating a master cleaning schedule?
Train staff to follow the program.
Determine who should do each task.
Time staff on how long they take to clean.
Determine what should be cleaned.
