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WorksheetsServSafe Diagnostic Mid-Term
Total questions: 75
Worksheet time: 38mins
When heat sanitizing items, they must be submerged in water that is at least 171˚F for at least ______:
10 seconds
20 seconds
30 seconds
60 seconds
Cups and glasses are taking too long to air dry. This could be caused by:
The water temperature being too high
Incorrect timing of the wash cycle
An improper use of chemical sanitizer
The ventilation system not working properly
Why is it advisable to only remove the amount of food you can prep in a short period of time from the cooler?
To prevent time-temp abuse
To prevent cross-contamination
To prevent excess food waste
To reduce clutter and mess on food prep surfaces
A food handler bakes potatoes, wraps them in foil, and leaves them at room temperature for several hours before service. Which pathogen is MOST likely to grow in this situation?
Salmonella
Listeria monocytogenes
Clostridium botulinum
Bacillus cereus
One of the FDA-recommended food safety responsibilities of a manager is:
Making and approving staff schedules
Providing maintenance for the facility
Supervising food handlers to ensure hot and cold food holding temperatures are regularly monitored
Inspecting the quality of food items prepared off-premises for serving in the facility
A server was ill last night at home. She had diarrhea and vomiting. The next morning, she felt better and went to work because she needed the money. She placed potato chips on guests' plates barehanded at 12 noon. Twenty people became ill with the same symptoms that night. What was the likely illness they had, due to her having bare hands?
Hepatitis B
Norovirus
Salmonella
Staph Skin infection
Foodborne illnesses are classified by:
An infection, intoxication, or toxin mediated infection
Headache, vomiting, diarrhea, dehydration
The flu
It depends on the onset time
Which are the best practices for keeping people with food allergies safe?
Describe Dishes, Identify Ingredients, Suggest Items, Identify the Allergen Special Order, Deliver Food.
State that all the food you serve is safe for people with allergies.
When asked what the ingredients are, required to list only the first 3.
Only A and C
Ground turkey is being prepared for service. To reduce the risk of foodborne illness, the turkey must be cooked to a minimum internal temperature of:
145°F for 15 seconds
165°F for 15 seconds
155°F for 15 seconds
135°F for 4 hours
Which of the following representative groups are most susceptible to foodborne illness?
An elderly 80 year old
A healthy 14-year-old
A college student living in a dorm
A pregnant woman
When washing your hands, which is the correct procedure?
Rub them with hand sanitizer.
Wash your hands vigorously with warm soap and water for 5 seconds, then rinse.
Wash your hands vigorously for 15 seconds with soap and warm water, rinse and dry.
Wipe your hands on your apron to remove debris.
Which of the following are Ready to Eat foods?
Baked potato, raw chicken, bananas, sushi
Sliced tomatoes, pretzels, bread, raw eggs
Salmon, hard boiled eggs, pretzels
Peeled oranges, sliced tomatoes, baked potato, cooked chicken
Identify which food is a TCS (time/temperature control for safety) food:
Corn on the cob in the husk
Baked potato
Crackers
Bottled brewed coffee
Which of the following statements is false?
Soil, water, air, plants, animals and humans all contain some source of contamination.
Raw foods can contain bacteria.
All food purchased from an approved vendor is safe to eat.
Illnesses occur when cross contamination occurs from a food in contact with the employee's hands.
Home canned foods cannot be served in a food establishment, due to the potential danger of:
Listeria
A bacteria that produces Botulism toxin
Molds that produce aflatoxin
Viruses that cause Hepatitis A
Food Code is enforced by whom?
The FDA
The CDC
State, local and tribal jurisdictions
The Police
Flies are observed landing on uncovered food in a prep area. Which pathogen is MOST commonly associated with contamination spread by flies?
Salmonella Typhi
Shigella spp.
Clostridium perfringens
Campylobacter jejuni
Identify the Ready To Eat TCS foods that require Time and Temperature Control for Safety:
Potatoes, onions, banana bread
Soup, raw chicken, milk
Dehydrated garlic, chocolate chip cookies, bananas
Salad dressing, which you opened, cut lettuce, cut melons, raw seed sprouts
An employee who is diabetic brings insulin to work. Where should it be stored?
On the bottom shelf in the prep refrigerator.
They cannot bring it to work at all.
In the employee's car in a cooler.
In the employee lounge or locker room, in a refrigerator used only for employee food and medicines.
Which of the following is the best example of safe food service?
Holding a drinking glass at the rim to minimize spilling.
Using tongs for ready to eat foods.
Using bare hands for ready-to-eat foods for best control of the food.
Using a clean glass to scoop ice from the ice machine.
Retail Food Establishment refers to:
Convenience stores, super-stores, drug stores, online-only food stores
Your home kitchen
Grandmom's kitchen where she makes jelly
A local church kitchen which is not required to get board of health approval
The Food Code is updated:
Every year
Every 4 years
As needed
After a foodborne illness outbreak
The owner/permit holder of an establishment is planning to expand and offer food to go, which will increase the size of the food preparation area and require more refrigeration. What must be done before construction begins?
The water authority must approve the plans.
The contractor must submit proof of liability insurance to the town/city planning committee.
The local health department must approve the plans.
The owner must replace all the equipment in the kitchen with brand new equipment.
If a roasting pan is cleaned and sanitized it:
Is free of visible soil.
Has been cleaned and had the disease-causing microorganisms reduced to safe levels.
Is a single service item.
Has been sterilized.
Cleaning is the process of:
Removing dirt and soil from a surface
Making the surface sanitary
Removing dirt and soil and reducing microbes to safe levels
All of the above
Canned foods must be purchased from an approved source to make sure they:
Have a shelf life of three or more years.
Can be safely stored 6 inches off the ground.
Have been processed to destroy disease-causing microorganisms.
Will be delivered during slow periods of business.
What would best describe the term HACCP?
Keeping Food Safe
Hazard Analysis and Critical Control Point
Cooking food to the Critical Control Point
Identifying which bacteria is found in eggs
Identify the best way to prevent pests in a food service facility.
Clean and sanitize, check screens, windows and doors.
Eliminate harborage areas, deny pests food, water and shelter.
Work with a licensed PCO.
All of the above
The best place to store pesticides is:
In the employee lounge.
Under a sink in the kitchen.
In the cooker in a sealed container.
In a secure location away from food and equipment.
Employee Safety Training should happen:
When an employee is hired.
When an employee's job duties change.
When an employee needs a refresher.
All of the above
Which is the best way to determine a food facility's training needs?
Observe performance on the job, test food safety knowledge, identify areas of weakness.
Wait until a customer gets ill so you can assess areas of vulnerability.
Ask employees and coworkers for insight.
Assume that your training techniques are working if there are no safety incidents within six months.
What is an acceptable sanitizer to use after cleaning a cutting board?
Lemon-scented bleach
Quaternary ammonium
Rubbing alcohol
White vinegar
What method of pest control can a person in charge (PIC) or staff member perform?
Using predators such as cats or snakes to patrol the operation while closed
Regularly spraying poison in places that insects or rodents may roam or nest
Routinely inspecting incoming shipments of food or supplies for insects
Installing electrical insect control devices above food prep areas
The dishwasher is not working and utensils must be washed by hand in a 3-comp sink. What should the dish washer to first?
Check for any visible blockages in the dishwasher's drainage system
Make sure the dishwasher is properly connected to the power source
Clean the dishwasher's filter and remove any leftover food debris
Consult the dishwasher's manual for troubleshooting steps
The floors, walls, ceiling, shelves, and racks in a walk-in refrigerator MUST be cleaned:
As needed
Weekly
Daily
Monthly
When receiving a delivery of sushi grade fish, the shipment should include correct documentation from the supplier that the fish has been:
Humanely harvested
Inspected and graded
Correctly frozen
Approved by the CDC
Which example would be considered a physical contaminant?
Foul odor coming from fresh seafood
A staple found in a bag of shredded cheese
Metals leaching into food from cookware
Floor cleaner that has spilled into food
Reviewing video surveillance is part of which ALERT food defense awareness step?
Reports
Look
Threats
Employees
Floors in a food prep area must be
Cleaned and sanitized on a daily basis
Cleaned and sanitized only when dirty
Sanitized regularly
Cleaned regularly
A food defense system protects against
Intentional contamination with malicious intent
Accidental contamination from packing material
Having enough food to supply caloric intake
Unintentional contamination resulting in illness
All flooring in food prep areas MUST be
Porous
Absorbent
Grooved
Durable
Viruses such as norovirus and hepatitis A are directly related to contamination from:
Spores
Bacteria
Feces
Parasites
Where may mop water be disposed of?
Service sink
Urinal
Toilet
3-compartment sink
If a food handler reports to work in a nursing home with a fever and sore throat, the food handler should be
Required to wear a face mask
Allowed to return when symptom free
Restricted from working with food
Excluded from work
If it is used frequently, a milkshake mixer must be cleaned and sanitized at least every how many hours?
8
4
6
2
A food establishment MUST have specific procedures for employees to follow when cleaning up which of the following substances?
Mold and mildew
Vomit and diarrhea
Food spills and beverage machine leaks
Rodent droppings and dead cockroaches
Hazard communication training is intended to reduce the risk of
Allergic reactions
Chemical burns
Choking hazards
Foodborne illness
What must a food handler do with an uneaten basket of dinner rolls that was returned to the kitchen?
Throw the rolls away
Donate the rolls to a local shelter
Repurpose the rolls as croutons
Use the rolls for bread pudding
Which steps should the manager take if multiple customers complain of getting sick from food eaten at the operation?
Discard all of the food in the operation and send all of the employee home
Continue providing service of food until the regulatory authority determines the problem
Notify the regulatory authority and begin collecting information
Talk to the press and tell them the customers did not get sick from the operation's food
The condition that occurs when the pressure of the water supply drops below that of the contaminated supply is known as:
Cross-contact
Cross-connect
Backsiphonage
Cross-contamination
What is the first thing you should do when notified by a customer of a foodborne illness?
Throw suspicious food out.
Call a staff meeting to go over your food safety program.
Contact your local regulatory authority and report it.
Collect their contact information, food eaten, and symptoms.
For an illness to be considered a “foodborne outbreak,” how many people must be affected after eating the same food?
10
2
More than 5
10% of the people who ate the food
While everyone is at risk for foodborne illnesses given the right circumstances, a few populations are more susceptible. Who of these is least likely to contract a foodborne illness?
a 22 year old with HIV
a healthy 3 year old
a healthy 85 year old
a clinically obese 30 year old
A guest finds an adhesive bandage in his food. What type of contamination would this be considered?
Chemical
Physical
Cross
Primary
You receive a shipment of cold foods and notice the storage temperature is 45° F. This would be a problem for all of these foods except ____.
sprouts
sliced melon
poultry
live shellfish
Which of the following best represents a TCS food?
baked potatoes on the counter
room temperature olive oil
a ribeye cooked and served rare
frozen fish in freezer storage
Bacteria is most likely to thrive in which type of environment?
oxygen-rich
temperatures over 135 Farenheit
moist
arid
One of the responsibilities of Public Health Services (PHS) is to ____.
create your personal hygiene program
train your staff
review and approve food safety plans
keep poultry, meat, and eggs safe
Jessica needs to thaw some frozen chicken. Which method would not be appropriate?
defrost it in the microwave
run it under cool water
put it in the refrigerator
put it on the counter
Chicken must be cooked to an internal temperature of ____ to be considered safe for consumption.
135 Fahrenheit
175 Fahrenheit
165 Fahrenheit
185 Fahrenheit
Which of these is not a necessary item at a hand washing station?
hot water
a trash receptacle
a mirror to check uniforms
a “Staff members must wash hands” sign
At what range within the Temperature Danger Zone (TDZ) do pathogens grow even more rapidly if foods spend too much time in or around the range?
65°F to 125°F
40°F to 140°F
41°F to 135°F
70°F to 125°F
A customer orders a muffin with their coffee. Which of the following is not an acceptable way to handle the muffin?
quickly with bare hands only near the muffin paper
between a fresh, clean deli sheet
with tongs
with a freshly gloved hand
Your restaurant makes a ready-to-eat TCS (time-temperature control for safety) dish on site, which is properly labeled and stored at 41°F (5°C) or lower. How many days can it be stored before it must be discarded?
2 days
10 days
7 days
3 days
Which of these is incorrect regarding thermometers and food safety?
Infrared thermometers are the most accurate choice for both surface and internal temperatures.
You can re-calibrate a thermometer using either ice point or boiling water methods.
Immersion probes on a thermocouple thermometer are used to measure the temperature of liquids.
To get the most accurate reading, the probe of the thermometer should be inserted into the thickest part of the food.
To protect against deliberate contamination, the FDA recommends you ____.
never allow staff to accept deliveries
install cameras
conduct background checks on delivery drivers
limit access to storage areas
Which of these would not be a reason to reject a shipment of canned food?
There is evidence of can leakage on the bottom of the carton.
The shipping carton is torn.
Some cans show dents at the seams.
One of the cans appears to be swollen.
When inspecting incoming shipments of food, the Fahrenheit temperatures of the food should be ____.
frozen: 0° or less; cold 37° or less; hot: 135° or more
frozen: 0° or less; cold 41° or less; hot: 135° or more
frozen: 31° or less; cold 41° or less; hot: 135° or more
frozen: 0° or less; cold 41° or less; hot: 165° or more
FIFO stands for ____.
Food In Fast Operations
Fall Injuries Fail Others
Food Inspection For Optimum-use
First In First Out
Which would not be a good practice when cooling food?
cutting large food items into smaller pieces
placing containers of cooked food into an “ice bath” in another container for quick cooling
transferring food to smaller, shallow pans for cooling
placing hot food in refrigerator for quick cooling
You have been out on vacation for a few days from your job as a food service manager. Upon returning, you find a food in the walk-in refrigerator and are unsure of its safety. What should you do?
Assume that the food is good if it is stored correctly.
Discard it.
Ask employees who work with that food for their opinion and expertise.
Examine the package for rips or tears.
The FDA is responsible for inspecting all foods except for which of the following?
bottled water
infant formula
canned goods
meat, poultry, and eggs
What would be an inappropriate item to feature on a children’s menu?
spinach and ham stuffed baked potato
cornmeal-crusted mahi mahi
salmon sushi
granola with blueberry yogurt
The power goes out in your restaurant. As a manager, what is the first action you should take?
Check and record all food temperatures of frozen, refrigerated, and hot foods.
Hook up the generator.
Write down the time.
Throw out all TCS (Time and Temperature Control for Safety) foods.
A foodservice operation uses both a high-temperature dishwasher and a countertop dishwasher that sanitizes with chemicals. Which statement correctly describes the required sanitizing conditions for these machines?
A high-temperature dishwasher must reach 180°F at the manifold, while a countertop dishwasher must use an approved chemical sanitizer at the correct concentration
A high-temperature dishwasher must reach 165°F for 30 seconds, while a countertop dishwasher relies on hot water alone
Both machines must reach 180°F at the final rinse to properly sanitize
A countertop dishwasher must reach 171°F, while a high-temperature dishwasher uses chemical sanitizer
