ServSafe Tests Compilation Bundle

Foodborne Illness Outbreak Correct Answer: Two or more people High Risk Populations Correct Answer: Infants, preschool age children, pregnant women, the elderly, people taking medications, people who are seriously ill TCS Correct Answer: Temperature Control For Safety Temperature Danger ...

Who are at risk for getting food borne illness? Correct Answer: Elderly, pregnant women, children, & people with a weak immune system. What is a Foodborne Outbreak? Correct Answer: An incident in which 2 or more people experience the same illness after eating the same food. What are bacteria...

The three types of hazards that make food unsafe Correct Answer: biological, chemical, and physical Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as Correct Answer: Pathogens A food handler spills sanitizer into the fryer and then lets its soak into...

Hand washing stations are required in which area? Correct Answer: In food prep, service, and dishwashing areas. Where should the scoop for the ice machine be stored? Correct Answer: In a protected and designated location. What should you do if food shipments are not delivered at the correct ...

what should you do when taking a food order from customers who have concerns about food allergies Correct Answer: Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? Correct Answer: Must be at least 1...

What is the top to bottom order of food storage? Correct Answer: 1) Ready to eat 2) Seafood 3) Whole cuts of beef & pork 4) Ground mean & seafood 5) Whole & ground poultry What is the order of cleaning a prep table? Correct Answer: 1) Scrape and remove food 2) Wash the table 3) Rinse off ...

What item is a major food allergen? Correct Answer: soybeans A shipment of unbroken shell eggs should be rejected when the Correct Answer: egg shells are soiled A food-borne illness outbreak occurs when at least how many people eat the same food and contract the same illness? Correct Answer:...

Which unused items may be re-served to another customer? Correct Answer: Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? Correct Answer: Under hot running water. How should a cloth used for wet-wiping be stored? Correct Answer: In a bucket of ...

What symptom requires a food handler to be excluded from the operation? A. stomach cramps B. sore throat C. jaundice D. coughing Correct Answer: C. jaundice What should staff do when receiving a delivery of food and supplies? A. stack the delivery neatly and inspect it within 12 hours ...

Which food item has been associated with Salmonella Typhi? Correct Answer: Beverages What symptom requires a food handler to be excluded from the operation? Correct Answer: Jaundice Which is an example of physical contamination? A. Sneezing on food. B. Touching dirty food-contact surface...

A food handler has cooled a container of chili to 70°F (21 °C) in 1 hour. How much time is left to cool the chili to 41°F (5 °C)? Correct Answer: 5 Hours How should an item that has been recalled by its manufacturer be stored in an operation? Correct Answer: Separately from food that will b...

One of the FDA-recommended food safety responsibilities of a manager is: Correct Answer: Supervising food handlers to ensure hot and cold food holding temperatures are regularly monitored. How can a food handler reduce or eliminate the risk of food contamination? Correct Answer: Washing their h...

Serving utensils are used when serving food in order to 1. Prevent splashing of more liquid food 2. Prevent chemical contamination of food 3. Dispense food more easily to the customer 4. Keep food handler's bare hands off the food. Correct Answer: Keep food handler's bare hands off the food ...

What temperature should the water be for manual dishwashing? Correct Answer: Must be at least 110 F What does the L stand for in the FDA'S ALERT tool? Correct Answer: Look What is the minimum internal cooking temp for chicken breasts? Correct Answer: 165°F for 15 seconds What factors i...

The purpose of food safety management system is to Correct Answer: prevent foodborne illness by controlling risks and hazards A manager's responsibility to actively control risk factors for foodborne illnesses is called Correct Answer: Active managerial control A manager asks a chef to cont...

A manager should store canned soup that has been recalled in a ______. Correct Answer: separate area until it can be returned to the distributor for credit. A foodborne illness outbreak occurs when at least how many people eat the same food and contract the same illness? Correct Answer: 2 Cr...