CHAPTER 3 5 Serv Safe Questions What is

CHAPTER 3 -5 Serv. Safe Questions

What is the most important factor in choosing a food supplier? A It has a HACCP program or other food safety system. B It has documented manufacturing and packing practices. C Its warehouse is close to the operation, reducing shipping time. D It has been inspected and complies with local, state, and federal laws.

What is the most important factor in choosing a food supplier? A It has a HACCP program or other food safety system. B It has documented manufacturing and packing practices. C Its warehouse is close to the operation, reducing shipping time. D It has been inspected and complies with local, state, and federal laws.

A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made? A The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns. B The cook did not clean and sanitize the gloves before handling the hamburger buns. C The cook did not wash hands before putting on the same gloves to slice the hamburger buns. D The cook did not wash hands and put on new gloves before slicing the hamburger buns.

A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made? A The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns. B The cook did not clean and sanitize the gloves before handling the hamburger buns. C The cook did not wash hands before putting on the same gloves to slice the hamburger buns. D The cook did not wash hands and put on new gloves before slicing the hamburger buns.

In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler? A Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts B Fresh salmon, fresh pork roast, fresh chicken breasts, lettuce C Lettuce, fresh chicken breasts, fresh pork roast, fresh salmon D Fresh salmon, lettuce, fresh chicken breasts, fresh pork roast

In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler? A Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts B Fresh salmon, fresh pork roast, fresh chicken breasts, lettuce C Lettuce, fresh chicken breasts, fresh pork roast, fresh salmon D Fresh salmon, lettuce, fresh chicken breasts, fresh pork roast

How many inches (centimeters) from the floor should food be stored? A B C D At least 1" (3 cm) At least 2" (5 cm) At least 4" (10 cm) At least 6" (15 cm)

How many inches (centimeters) from the floor should food be stored? A B C D At least 1" (3 cm) At least 2" (5 cm) At least 4" (10 cm) At least 6" (15 cm)

After which activity must food handlers wash their hands? A Putting on gloves B Serving customers C Applying hand antiseptic D Clearing tables

After which activity must food handlers wash their hands? A B C D Putting on gloves Serving customers Applying hand antiseptic Clearing tables

What should food handlers do after prepping food and before using the restroom? A B C D Wash their hands Take off their hats Change their gloves Take off their aprons

What should food handlers do after prepping food and before using the restroom? A Wash their hands B Take off their hats C Change their gloves D Take off their aprons

Which piece of jewelry can be worn on a food handler's hand or arm? A B C D Watch Diamond ring Plain band ring Medical bracelet

Which piece of jewelry can be worn on a food handler's hand or arm? A B C D Watch Diamond ring Plain band ring Medical bracelet

What is the best method of checking the temperature of a delivery of fresh fish? A Feel the fish, making sure that it is cold to the touch. B Insert a thermometer probe into the thickest part of the fish. C Place a time-temperature indicator on the surface of the fish. D Use an infrared thermometer to check the fish's temperature.

What is the best method of checking the temperature of a delivery of fresh fish? A Feel the fish, making sure that it is cold to the touch. B Insert a thermometer probe into the thickest part of the fish. C Place a time-temperature indicator on the surface of the fish. D Use an infrared thermometer to check the fish's temperature.

A food handler will be wearing single -use gloves to chop lettuce for an hour. When must the food handler's hands be washed? A B C D After putting on the gloves Before starting the task Half-way through the task Each time gloves are changed

A food handler will be wearing single -use gloves to chop lettuce for an hour. When must the food handler's hands be washed? A B C D After putting on the gloves Before starting the task Half-way through the task Each time gloves are changed

When should hand antiseptics be used? A B C D After washing hands Before washing hands When soap is unavailable When gloves are not being used

When should hand antiseptics be used? A B C D After washing hands Before washing hands When soap is unavailable When gloves are not being used

A food handler has diarrhea and has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do? A Wear gloves while handling food. B Work in a nonfood handling position C Stay home until approved to return to work. D Wash hands frequently while handling food.

A food handler has diarrhea and has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do? A Wear gloves while handling food. B Work in a nonfood handling position C Stay home until approved to return to work. D Wash hands frequently while handling food.

A food handler prepares and delivers meals to elderly individuals receiving cancer care services at home. What symptoms require this 'food handler to stay home from work? A B C D Thirst with itching Soreness with fatigue Sore throat with fever Headache with soreness

A food handler prepares and delivers meals to elderly individuals receiving cancer care services at home. What symptoms require this 'food handler to stay home from work? A B C D Thirst with itching Soreness with fatigue Sore throat with fever Headache with soreness

When is it acceptable to eat in an operation? A When prepping food B When washing dishes C When sitting in a break area D When handling utensils

When is it acceptable to eat in an operation? A B C D When prepping food When washing dishes When sitting in a break area When handling utensils

What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea? A Tell the cook to stay away from work and see a doctor. B Tell the cook to come in for a couple of hours and then go home. C Tell the cook to rest for a couple of hours and then come to work. D Tell the cook to go to the doctor and then immediately come to work.

What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea? A Tell the cook to stay away from work and see a doctor. B Tell the cook to come in for a couple of hours and then go home. C Tell the cook to rest for a couple of hours and then come to work. D Tell the cook to go to the doctor and then immediately come to work.

A thermometer used to measure the temperature of food must be accurate to what temperature? A B C D +/- 2°F or +/- 1°C +/- 4°F or +/- 3°C +/- 6°F or +/- 5°C +/- 8°F or +/- 7°C

A thermometer used to measure the temperature of food must be accurate to what temperature? A B C D +/- 2°F or +/- 1°C +/- 4°F or +/- 3°C +/- 6°F or +/- 5°C +/- 8°F or +/- 7°C

What device can be used to record time-temperature abuse during the delivery of food? A Bimetallic stemmed thermometer B Thermistor C Thermocouple D Time-temperature indicator

What device can be used to record time-temperature abuse during the delivery of food? A Bimetallic stemmed thermometer B Thermistor C Thermocouple D Time-temperature indicator

A food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables. What must be done to the cutting board? A It must be dried with a paper towel. B It must be turned over to the other side. C It must be washed, rinsed, and sanitized. D It must be rinsed in hot water and airdried.

A food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables. What must be done to the cutting board? A It must be dried with a paper towel. B It must be turned over to the other side. C It must be washed, rinsed, and sanitized. D It must be rinsed in hot water and airdried.

How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? A B C D Up to the tip of thermometer stem Just past the tip of thermometer stem Past the dimple of thermometer stem Up to the dimple in thermometer stem

How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? A B C D Up to the tip of thermometer stem Just past the tip of thermometer stem Past the dimple of thermometer stem Up to the dimple in thermometer stem

Which probe should be used to check the temperature of a large stockpot of chili? A B C D Air probe Immersion probe Penetration probe Surface probe

Which probe should be used to check the temperature of a large stockpot of chili? A B C D Air probe Immersion probe Penetration probe Surface probe

At what temperatures do most food borne pathogens grow most quickly? A Between 0°F and 41°F (-17°C and 5°C) B Between 45°F and 65°F (7°C and 18°C) C Between 70°F and 125°F (21°C and 52°C) D Between 130°F and 165°F (54°C and 74°C)

At what temperatures do most food borne pathogens grow most quickly? A Between 0°F and 41°F (-17°C and 5°C) B Between 45°F and 65°F (7°C and 18°C) C Between 70°F and 125°F (21°C and 52°C) D Between 130°F and 165°F (54°C and 74°C)

Which type of thermometer can read temperature without touching the item's surface? A B C D Air probe Immersion probe Infrared TTI

Which type of thermometer can read temperature without touching the item's surface? A B C D Air probe Immersion probe Infrared TTI

What is the correct temperature for receiving cold TCS food? A B C D 32°F (O°C) or lower 41°F (5°C) or lower 45°F (7°C) or lower 50°F (10°C) or lower

What is the correct temperature for receiving cold TCS food? A B C D 32°F (O°C) or lower 41°F (5°C) or lower 45°F (7°C) or lower 50°F (10°C) or lower

Milk can be received at 45°F (7°C) under what condition? A It is thrown out after 2 days. B It is cooled to 41°F (5°C) or lower in 4 hours. C It is immediately cooled to 41°F (5°C) or lower. D It is served or used in the operation within 2 hours.

Milk can be received at 45°F (7°C) under what condition? A It is thrown out after 2 days. B It is cooled to 41°F (5°C) or lower in 4 hours. C It is immediately cooled to 41°F (5°C) or lower. D It is served or used in the operation within 2 hours.

Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this? A Cross-contact B Cross-contamination C Time-temperature abuse D Incorrect cleaning and sanitizing

Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this? A Cross-contact B Cross-contamination C Time-temperature abuse D Incorrect cleaning and sanitizing

What is the problem with storing raw ground beef above prepped salads? A B C D Cross-contamination Poor personal hygiene Time-temperature abuse Cross-contact with allergens

What is the problem with storing raw ground beef above prepped salads? A B C D Cross-contamination Poor personal hygiene Time-temperature abuse Cross-contact with allergens

What is required when receiving fish that will be served raw or partially cooked? A It must be alive when received. B It must be thawed in the microwave. C It must be used within 24 hours of receiving. D It must be correctly frozen before you receive it.

What is required when receiving fish that will be served raw or partially cooked? A It must be alive when received. B It must be thawed in the microwave. C It must be used within 24 hours of receiving. D It must be correctly frozen before you receive it.

What must be included on the label of TCS food that was prepped in-house? A Date that the food was received B Name of each TCS ingredient included C Date that the food should be thrown out D List of all potential ingredients in the food

What must be included on the label of TCS food that was prepped in-house? A Date that the food was received B Name of each TCS ingredient included C Date that the food should be thrown out D List of all potential ingredients in the food

How long can TCS food that was prepped in-house be stored? A B C D 3 days 5 days 7 days 9 days

How long can TCS food that was prepped in-house be stored? A B C D 3 days 5 days 7 days 9 days

When storing food using the FIFO method, where should the food with the earliest use-by dates be stored? A Below food with later use-by dates B Behind food with later use-by dates C In front of food with later use-by dates D Alongside food with later use-by dates

When storing food using the FIFO method, where should the food with the earliest use-by dates be stored? A Below food with later use-by dates B Behind food with later use-by dates C In front of food with later use-by dates D Alongside food with later use-by dates

CHAPTER 3 -5 Serv. Safe Questions

What should food handlers do after prepping food and before using the restroom? A B C D Wash their hands Take off their hats Change their gloves Take off their aprons

What should food handlers do after prepping food and before using the restroom? A Wash their hands B Take off their hats C Change their gloves D Take off their aprons

Which piece of jewelry can be worn on a food handler's hand or arm? A B C D Watch Diamond ring Plain band ring Medical bracelet

Which piece of jewelry can be worn on a food handler's hand or arm? A B C D Watch Diamond ring Plain band ring Medical bracelet

A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made? A The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns. B The cook did not clean and sanitize the gloves before handling the hamburger buns. C The cook did not wash hands before putting on the same gloves to slice the hamburger buns. D The cook did not wash hands and put on new gloves before slicing the hamburger buns.

A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made? A The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns. B The cook did not clean and sanitize the gloves before handling the hamburger buns. C The cook did not wash hands before putting on the same gloves to slice the hamburger buns. D The cook did not wash hands and put on new gloves before slicing the hamburger buns.

A food handler has diarrhea and has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do? A Wear gloves while handling food. B Work in a nonfood handling position C Stay home until approved to return to work. D Wash hands frequently while handling food.

A food handler has diarrhea and has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do? A Wear gloves while handling food. B Work in a nonfood handling position C Stay home until approved to return to work. D Wash hands frequently while handling food.

A food handler prepares and delivers meals to elderly individuals receiving cancer care services at home. What symptoms require this 'food handler to stay home from work? A B C D Thirst with itching Soreness with fatigue Sore throat with fever Headache with soreness

A food handler prepares and delivers meals to elderly individuals receiving cancer care services at home. What symptoms require this 'food handler to stay home from work? A B C D Thirst with itching Soreness with fatigue Sore throat with fever Headache with soreness

When is it acceptable to eat in an operation? A When prepping food B When washing dishes C When sitting in a break area D When handling utensils

When is it acceptable to eat in an operation? A B C D When prepping food When washing dishes When sitting in a break area When handling utensils

After which activity must food handlers wash their hands? A Putting on gloves B Serving customers C Applying hand antiseptic D Clearing tables

After which activity must food handlers wash their hands? A B C D Putting on gloves Serving customers Applying hand antiseptic Clearing tables

What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea? A Tell the cook to stay away from work and see a doctor. B Tell the cook to come in for a couple of hours and then go home. C Tell the cook to rest for a couple of hours and then come to work. D Tell the cook to go to the doctor and then immediately come to work.

What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea? A Tell the cook to stay away from work and see a doctor. B Tell the cook to come in for a couple of hours and then go home. C Tell the cook to rest for a couple of hours and then come to work. D Tell the cook to go to the doctor and then immediately come to work.

A food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables. What must be done to the cutting board? A It must be dried with a paper towel. B It must be turned over to the other side. C It must be washed, rinsed, and sanitized. D It must be rinsed in hot water and airdried.

A food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables. What must be done to the cutting board? A It must be dried with a paper towel. B It must be turned over to the other side. C It must be washed, rinsed, and sanitized. D It must be rinsed in hot water and airdried.

When should hand antiseptics be used? A B C D After washing hands Before washing hands When soap is unavailable When gloves are not being used

When should hand antiseptics be used? A B C D After washing hands Before washing hands When soap is unavailable When gloves are not being used

What is the best method of checking the temperature of a delivery of fresh fish? A Feel the fish, making sure that it is cold to the touch. B Insert a thermometer probe into the thickest part of the fish. C Place a time-temperature indicator on the surface of the fish. D Use an infrared thermometer to check the fish's temperature.

What is the best method of checking the temperature of a delivery of fresh fish? A Feel the fish, making sure that it is cold to the touch. B Insert a thermometer probe into the thickest part of the fish. C Place a time-temperature indicator on the surface of the fish. D Use an infrared thermometer to check the fish's temperature.

What is the correct temperature for receiving cold TCS food? A B C D 32°F (O°C) or lower 41°F (5°C) or lower 45°F (7°C) or lower 50°F (10°C) or lower

What is the correct temperature for receiving cold TCS food? A B C D 32°F (O°C) or lower 41°F (5°C) or lower 45°F (7°C) or lower 50°F (10°C) or lower

A food handler will be wearing single -use gloves to chop lettuce for an hour. When must the food handler's hands be washed? A B C D After putting on the gloves Before starting the task Half-way through the task Each time gloves are changed

A food handler will be wearing single -use gloves to chop lettuce for an hour. When must the food handler's hands be washed? A B C D After putting on the gloves Before starting the task Half-way through the task Each time gloves are changed

At what temperatures do most food borne pathogens grow most quickly? A Between 0°F and 41°F (-17°C and 5°C) B Between 45°F and 65°F (7°C and 18°C) C Between 70°F and 125°F (21°C and 52°C) D Between 130°F and 165°F (54°C and 74°C)

At what temperatures do most food borne pathogens grow most quickly? A Between 0°F and 41°F (-17°C and 5°C) B Between 45°F and 65°F (7°C and 18°C) C Between 70°F and 125°F (21°C and 52°C) D Between 130°F and 165°F (54°C and 74°C)

In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler? A Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts B Fresh salmon, fresh pork roast, fresh chicken breasts, lettuce C Lettuce, fresh chicken breasts, fresh pork roast, fresh salmon D Fresh salmon, lettuce, fresh chicken breasts, fresh pork roast

In top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler? A Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts B Fresh salmon, fresh pork roast, fresh chicken breasts, lettuce C Lettuce, fresh chicken breasts, fresh pork roast, fresh salmon D Fresh salmon, lettuce, fresh chicken breasts, fresh pork roast

How many inches (centimeters) from the floor should food be stored? A B C D At least 1" (3 cm) At least 2" (5 cm) At least 4" (10 cm) At least 6" (15 cm)

How many inches (centimeters) from the floor should food be stored? A B C D At least 1" (3 cm) At least 2" (5 cm) At least 4" (10 cm) At least 6" (15 cm)

Which type of thermometer can read temperature without touching the item's surface? A B C D Air probe Immersion probe Infrared TTI

Which type of thermometer can read temperature without touching the item's surface? A B C D Air probe Immersion probe Infrared TTI

A thermometer used to measure the temperature of food must be accurate to what temperature? A B C D +/- 2°F or +/- 1°C +/- 4°F or +/- 3°C +/- 6°F or +/- 5°C +/- 8°F or +/- 7°C

A thermometer used to measure the temperature of food must be accurate to what temperature? A B C D +/- 2°F or +/- 1°C +/- 4°F or +/- 3°C +/- 6°F or +/- 5°C +/- 8°F or +/- 7°C

What is required when receiving fish that will be served raw or partially cooked? A It must be alive when received. B It must be thawed in the microwave. C It must be used within 24 hours of receiving. D It must be correctly frozen before you receive it.

What is required when receiving fish that will be served raw or partially cooked? A It must be alive when received. B It must be thawed in the microwave. C It must be used within 24 hours of receiving. D It must be correctly frozen before you receive it.

What must be included on the label of TCS food that was prepped in-house? A Date that the food was received B Name of each TCS ingredient included C Date that the food should be thrown out D List of all potential ingredients in the food

What must be included on the label of TCS food that was prepped in-house? A Date that the food was received B Name of each TCS ingredient included C Date that the food should be thrown out D List of all potential ingredients in the food

How long can TCS food that was prepped in-house be stored? A B C D 3 days 5 days 7 days 9 days

How long can TCS food that was prepped in-house be stored? A B C D 3 days 5 days 7 days 9 days

What device can be used to record time-temperature abuse during the delivery of food? A Bimetallic stemmed thermometer B Thermistor C Thermocouple D Time-temperature indicator

What device can be used to record time-temperature abuse during the delivery of food? A Bimetallic stemmed thermometer B Thermistor C Thermocouple D Time-temperature indicator

What is the most important factor in choosing a food supplier? A It has a HACCP program or other food safety system. B It has documented manufacturing and packing practices. C Its warehouse is close to the operation, reducing shipping time. D It has been inspected and complies with local, state, and federal laws.

What is the most important factor in choosing a food supplier? A It has a HACCP program or other food safety system. B It has documented manufacturing and packing practices. C Its warehouse is close to the operation, reducing shipping time. D It has been inspected and complies with local, state, and federal laws.

Milk can be received at 45°F (7°C) under what condition? A It is thrown out after 2 days. B It is cooled to 41°F (5°C) or lower in 4 hours. C It is immediately cooled to 41°F (5°C) or lower. D It is served or used in the operation within 2 hours.

Milk can be received at 45°F (7°C) under what condition? A It is thrown out after 2 days. B It is cooled to 41°F (5°C) or lower in 4 hours. C It is immediately cooled to 41°F (5°C) or lower. D It is served or used in the operation within 2 hours.

Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this? A Cross-contact B Cross-contamination C Time-temperature abuse D Incorrect cleaning and sanitizing

Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this? A Cross-contact B Cross-contamination C Time-temperature abuse D Incorrect cleaning and sanitizing

When storing food using the FIFO method, where should the food with the earliest use-by dates be stored? A Below food with later use-by dates B Behind food with later use-by dates C In front of food with later use-by dates D Alongside food with later use-by dates

When storing food using the FIFO method, where should the food with the earliest use-by dates be stored? A Below food with later use-by dates B Behind food with later use-by dates C In front of food with later use-by dates D Alongside food with later use-by dates

What is the problem with storing raw ground beef above prepped salads? A B C D Cross-contamination Poor personal hygiene Time-temperature abuse Cross-contact with allergens

What is the problem with storing raw ground beef above prepped salads? A B C D Cross-contamination Poor personal hygiene Time-temperature abuse Cross-contact with allergens

How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? A B C D Up to the tip of thermometer stem Just past the tip of thermometer stem Past the dimple of thermometer stem Up to the dimple in thermometer stem

How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? A B C D Up to the tip of thermometer stem Just past the tip of thermometer stem Past the dimple of thermometer stem Up to the dimple in thermometer stem

Which probe should be used to check the temperature of a large stockpot of chili? A B C D Air probe Immersion probe Penetration probe Surface probe

Which probe should be used to check the temperature of a large stockpot of chili? A B C D Air probe Immersion probe Penetration probe Surface probe