Servsave food manager

What is the first thing you should do when notified by a customer of a foodborne illness?
1. Contact your local regulatory authority and report it.
2. Throw suspicious food out.
3. Call a staff meeting to go over your food safety program.
4. 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?
1. 10
2. more than 5
3. 10% of the people who ate the food
4. 2
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?
1. a healthy 85 year old
2. an overweight 30 year old
3. a 22 year old with HIV
4. a healthy 3 year old
A guest finds an adhesive bandage in his food. What type of contamination would this be considered?
1. chemical
2. primary
3. physical
4. cross
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 ____.
1. sprouts
2. sliced melon
3. live shellfish
4. poultry
Which of the following best represents a TCS food?
1. baked potatoes on the counter
2. room temperature olive oil
3. frozen fish in freezer storage
4. a ribeye cooked and served rare
Bacteria is most likely to thrive in which type of environment?
1. temperatures over 135 Farenheit
2. arid
3. moist
4. oxygen-rich
One of the responsibilities of Public Health Services (PHS) is to ____.
1. review and approve food safety plans
2. train your staff
3. keep poultry, meat, and eggs safe
4. create your personal hygiene program
Jessica needs to thaw some frozen chicken. Which method would not be appropriate?
1. put it in the refrigerator
2. run it under cool water
3. microwave it
4. put it on the counter
Chicken must be cooked to an internal temperature of ____ to be considered safe for consumption.
1. 165 Fahrenheit
2. 135 Fahrenheit
3. 175 Fahrenheit
4. 185 Fahrenheit
Which of these is not a necessary item at a hand washing station?
1. hot water
2. “Staff members must wash hands” sign
3. electric hand dryer
4. trash receptacle
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?
1. 70°F to 125°F
2. 65°F to 125°F
3. 41°F to 135°F
4. 40°F to 140°F
A customer orders a muffin with their coffee. Which of the following is not an acceptable way to handle the muffin?
1. with tongs
2. with a freshly gloved hand
3. between a fresh, clean deli sheet
4. quickly with bare hands only near the muffin paper
Your restaurant makes a TCS (time-temperature control) dish on site. Assuming it is properly labeled and stored, when must it be discarded?
1. 7 days
2. 10 days
3. 3 days
4. 2 days
Which of these is incorrect regarding thermometers and food safety?
1. You can re-calibrate a thermometer using either ice point or boiling water methods.
2. To get the most accurate reading, the probe of the thermometer should be inserted into the thickest part of the food.
3. Infrared thermometers are the most accurate choice for both surface and internal temperatures.
4. Immersion probes on a thermocouple thermometer are used to measure the temperature of liquids.
To protect against deliberate contamination, the FDA recommends you ____.
1. never allow staff to accept deliveries
2. supervise all deliveries
3. install cameras
4. screen all staff
Which of these would be an unsafe practice concerning ice usage?
1. using ice to cool food
2. making ice from drinking water
3. serving ice so a customer may cool coffee
4. scooping ice out of the ice machine using a clean drinking glass
Which of these would not be a reason to reject a shipment of canned food?
1. Some cans show dents at the seams.
2. One of the cans appears to be swollen
3. The shipping carton is torn.
4. There is evidence of can leakage on the bottom of the carton.
HACCP is associated with ____.
1. food service worker certification
2. food service historical documentation
3. food service worker conditions
4. food protection
When inspecting incoming shipments of food, the Fahrenheit temperatures of the food should be ____.
1. frozen: 0° or less; cold 41° or less; hot: 165° or more
2. frozen: 31° or less; cold 41° or less; hot: 135° or more
3. frozen: 0° or less; cold 37° or less; hot: 135° or more
4. frozen: 0° or less; cold 41° or less; hot: 135° or more
All of these are signs that a food may be unsafe except ____.
1. frozen food with large ice crystals on the package bottom
2. a package that has been re-taped shut
3. cans with rust on them
4. a carton on which the address has been changed
FIFO stands for ____.
1. Fall Injuries Fail Others
2. Food Inspection For Optimum-use
3. Food In Fast Operations
4. First In First Out
When stored in the refrigerator, which food should be kept on the bottom shelf?
1. cut vegetables
2. eggs
3. chicken
4. fish
Which would not be a good practice when cooling food?
1. placing containers of cooked food into an “ice bath” in another container for quick cooling
2. placing hot food in refrigerator for quick cooling
3. cutting large food items into smaller pieces
4. transferring food to smaller, shallow pans for 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?
1. Discard it.
2. Assume that the food is good if it is stored correctly.
3. Ask employees who work with that food for their opinion and expertise.
4. Examine the package for rips or tears.
Which of these is false regarding food service pest control measures?
1. Purchasing your own pesticides is appropriate if they are bought from a reputable dealer.
2. Pests can become resistant to pest control measures.
3. Pesticides and their uses are regulated by federal, state, and local laws.
4. Pest control measures may vary from region to region and from pest to pest.
What should your facility do to slow the spread of norovirus?
1. Cook foods to a minimum of 135°F.
2. Discard all unused TCS foods.
3. Clean up vomit immediately.
4. Only purchase from approved sources.
The FDA is responsible for inspecting all foods except for which of the following?
1. meat, poultry, and eggs
2. canned goods
3. infant formula
4. bottled water
What would be an inappropriate item to feature on a children’s menu?
1. cornmeal-crusted mahi mahi
2. salmon sushi
3. granola with blueberry yogurt
4. spinach and ham stuffed baked potato
The power goes out in your restaurant. As a manager, what is the first action you should take?
1. Write down the time.
2. Throw out all TCS (Time and Temperature Control for Safety) foods.
3. Check and record all food temperatures of frozen, refrigerated, and hot foods.
4. Hook up the generator.
Which of the following is not a potential source of chemical contamination?
1. toxins in fish
2. a reaction between pewter and acidic foods
3. incorrectly applied pesticides
4. not rinsing cleaners away
When contacting your local regulatory authority after a reported foodborne illness, you should ____.
1. handle the issue without them
2. give them your temperature logs
3. throw away the food responsible
4. contact the supplier
Cross-contact refers to the passing of ____ to food or food contact surfaces.
1. allergens
2. dirt
3. chemicals
4. pathogens
What type of thermometer would be best to check the internal cooking temperature of a pork roast?
1. maximum registering
2. bimetallic stemmed
3. infrared
4. surface probes
Cooling food should move from 135°F or higher to 70°F in ____ hour(s).
1. 1
2. 2
3. 6
4. 4
What is the second sink in a three-compartment sink used for?
1. rinsing
2. scraping
3. sanitizing
4. washing
Robert is using a cutting board for the same task during his entire shift. How often should his board be washed and sanitized?
1. every 4 hours
2. every 6 hours
3. every 2 hours
4. every hour
Hot water used for sanitizing must be at least ____.
1. 191°F
2. 171°F
3. 165°F
4. 135°F
What is the first step in the flow of food?
1. receiving
2. preparation
3. purchasing
4. holding
Meg is serving a guest an allergen special order. What is the last thing she should do?
1. hand deliver the dish to the customer
2. identify the ingredients
3. describe the dish
4. specify the special order to the kitchen
You’ve been informed of a food recall. You should identify the item, remove it from inventory, label it , and ____.
1. throw it out
2. reheat it
3. take a sample
4. inform staff
Which of the following is not something an employee (working with non-at-risk customers) would be restricted for?
1. experiencing diarrhea from an infection
2. having a persistent cough
3. having an uncovered wound
4. having a sore throat with fever
Paul needs to check the temperature of reduced oxygen packaged (ROP) items. How should he do it?
1. by laying one of the packages on top of a thermometer probe
2. by piercing one of the packages and inserting a thermometer probe
3. by laying a thermometer probe on top of a package
4. by placing a thermometer probe between two packages
Which of the following requires handwashing before and after the task?
1. cleaning and sanitizing a prep sink
2. touching raw meat, seafood, or poultry
3. using cleaning chemicals safely
4. removing the trash
Evie is putting items into refrigerated (cooler) storage. Which of the following is the correct shelf order, top to bottom?
1. fresh ground beef, raw pork chops, fresh lettuce, raw chicken breasts
2. fresh lettuce, raw pork chops, raw chicken breasts, fresh ground beef
3. fresh lettuce, raw pork chops, fresh ground beef, raw chicken breasts
4. fresh lettuce, fresh ground beef, raw pork chops, raw chicken breasts
Broken glass in the ice machine is considered ____.
1. a physical contaminant
2. a pathogen
3. a control point
4. a high risk
At the receiving step, what is the correct way to check the temperature of a container of sour cream?
1. by checking the air temperature of the delivery truck
2. with a bimetallic stem probe inserted into an open container
3. with a bimetallic stem probe held between two containers
4. by placing an infrared thermometer to the outside of the container
Emily is cooling two gallons of leftover chili. First, she must ____.
1. divide the chili into shallow plastic containers
2. divide the chili into two tall stainless steel pots
3. divide the chili into smaller shallow stainless steel pans
4. divide the chili into airtight containers
What is the minimum internal cooking temperature for injected meat?
1. 165°F for 15 seconds
2. 155°F for 17 seconds
3. 155°F for 15 seconds
4. 135°F for 17 seconds
Never parcook for longer than ____.
1. 60 minutes
2. 30 minutes
3. 90 minutes
4. 40 minutes
Which of the following is not considered a service guideline to prevent cross-contamination?
1. wearing single-use gloves to take orders
2. touching all plates by their outside edge
3. placing a fish knife on the table with the handle up
4. setting a wine glass down by the stem
When using a dry cloth to wipe spills from the edges of plates, Erin must remember it ____.
1. must be stored in a bucket of hot soapy water when not in use
2. cannot be visibly dirty when in use
3. cannot remain dry to be effective
4. should be stored in a bucket of sanitizer when not in use
Tabletop equipment that isn’t sealed to the counter must be ____ inch(es) off the counter for ease of cleaning.
1. 4
2. 1
3. 2
4. 6
The cold foods being held without temperature control at a catered event can be held for up to ____ hours.
1. 2
2. 3
3. 6
4. 4
Which of the following is not a type of approved cleaner used in foodservice operations?
1. degreaser
2. delimer
3. chlorine
4. detergent
Which of the following cannot be re-served to customers?
1. an untouched basket of bread rolls
2. an unopened foil of butter
3. an unopened packet of crackers
4. unopened mustard container or packets
What is the final step in cleaning and sanitizing a food preparation surface?
1. air dry
2. sanitize
3. rinse
4. dry cloth dry
Which of the following safety practices can prevent cross-contact?
1. keeping fish frozen until time to cook
2. purchasing from a safe and reliable source
3. using separate oil to fry potatoes and fish
4. using only NSF-grade equipment
In which of these cases should a case of fresh turkey cutlets be rejected?
1. the flesh is pink and firm
2. the shellstock identification tags are missing
3. the flesh is moist
4. the receiving temperature is 51°F
In a cooler (refrigerated storage) with five shelves (numbered top to bottom), on which shelf would you store ground fish?
1. fourth
2. fifth
3. second
4. third
What is the minimum internal cooking temperature for salmon steaks?
1. 145°F for 15 seconds
2. 165°F for 15 seconds
3. 135°F for 15 seconds
4. 155°F for 15 seconds
Where should your kitchen staff eat, smoke, or chew gum while at work?
1. in the dining area
2. never while at work
3. in designated areas
4. in the laundry room
Beth is making chicken salad with leftover chicken that was cooked, held, cooled, labeled, and stored properly for 4 days. She will have to discard this chicken salad in ____ day(s).
1. 1
2. 3
3. 2
4. 4
Which of the following is not a situation that would require the use of pasteurized eggs?
1. making a salad dressing
2. serving a base of primarily high-risk customers
3. offering an omelet station
4. preparing a mousse
Which of the following would not require a variance?
1. sprouting seeds
2. a live lobster tank
3. a smoker
4. a wood burning pizza oven
Kris is reheating soup to be held on the hot buffet. The soup should be heated to ____ for ____ seconds within ____ hours of its removal from refrigerated storage to ensure food safety.
1. 165°F for 15 seconds within 2 hours
2. 135°F for 15 seconds within 4 hours
3. 165°F for 15 seconds within 4 hours
4. 155°F for 15 seconds within 2 hours
Your daily hot lunch buffet runs from 11:30 a.m. to 2:00 p.m. The temperature of foods being hot held should remain at 135°F to be safe, and the temperature should be checked at least every ____ hour(s).
1. 4
2. 2
3. 3
4. 1
Hazard Analysis Critical Control Point (HACCP) is a(n) ____ that should be specific to your foodservice operation.
1. personal hygiene plan
2. food safety management system
3. master cleaning schedule
4. inventory rotation system
What does the A in FAT TOM stand for?
1. Air gap
2. Acid
3. Allergens
4. Hepathis A
Monica is prepping shrimp for the salad bar on the same cutting board as the lettuce. This is an example of ____.
1. time-temperature abuse
2. reconditioning
3. cross-contamination
4. restriction
Which of the following is not a guideline for additive use?
1. Never store foods with additives beside TCS foods.
2. Never use more than that allowed by law.
3. Never add sulfites to produce served raw.
4. Never use additives to alter a food’s appearance.
Which of the following is true of foodservice chemicals?
1. Chemicals may be stored on the top shelf of pantry storage.
2. Chemicals may be combined in larger containers for ease of storage.
3. Chemicals can cause chemical contamination.
4. Chemicals may be stored in the dishroom under the dish machine.
Randy is checking the temperature of today’s delivery items when the bimetallic stemmed thermometer drops to the floor. What should Randy do next?
1. Recalibrate the thermometer using the ice-point method.
2. Recalibrate the thermometer in a package of cold food.
3. Replace that thermometer with an infrared thermometer.
4. Sanitize the thermometer and keep using it.
Shay has been diagnosed with Salmonella Typhi. What should happen?
1. They should be moved from food prep to the dish room
2. They should be excluded from work.
3. They should be isolated to their own prep table to work.
4. They should be restricted from accepting deliveries.
Which of the following is not a self-service guideline?
1. Buffets need sneeze guards.
2. Only label TCS food items.
3. Do not allow customers to refill dirty plates.
4. Keep hot foods at 135°F or higher.
Which of the following foods is not commonly associated with toxins being found in them when they are time-temperature abused?
1. plants
2. mushrooms
3. poultry
4. saefood
The FDA’s public health interventions specifically say ____ should be checked every two hours to protect against time-temperature risks.
1. cold TCS foods
2. hot held foods
3. foods received cold
4. sanitizing solution
Which of the following does not affect a sanitizer’s concentration and its ability to work effectively?
1. contact time with an item
2. water hardness
3. water temperature
4. material of the item
The best way to prevent a backflow of contaminated water (backsiphonage) in your facility’s plumbing is ____.
1. an emergency plan
2. a grease trap
3. a ventilation system
4. an air gap
Angel is in a hurry and running a rack of glasses through the dish machine. He pre-rinses them, loads them into a plate rack, runs them through the machine, and lets them air dry. What did he do wrong?
1. air dries them knowing it will take longer
2. uses time to pre-rinse glasses
3. never checks the dish operating time
4. uses the wrong rack to save time
Hot foods being held without temperature control must be discarded after ____ hour(s).
1. 1
2. 4
3. 6
4. 2
Sofia is labeling foods to be transported for off-site catering. Which of the following is not necessary to include on the label?
1. use-by date
2. discard instructions
3. reheating instructions
4. use-by time
Which of the following items would not be delivered with a document (when ordered from a reliable supplier)?
1. shellfish
2. fish to be eaten raw
3. whole frozen fish
4. farm-raised fish
Which of the following is not considered an important part of a restaurant’s personal hygiene plan?
1. wearing minimal jewelry
2. reporting illness
3. wearing clean aprons all day
4. wearing your gloves all day
Which of the following is not one of the major bacteria that cause foodborne illness?
1. E. coli
2. Shigella
3. Hepatitis A
4. Nontyphoidal Salmonella
A customer begins to exhibit signs of an allergic reaction. Which of these foods is the most likely cause of allergic symptoms?
1. an apple
2. a rare hamburger
3. a soy latte
4. cold tomato soup
Paul just received a shipment of frozen shrimp. Which of the following is not a sign of time-temperature abuse in frozen foods?
1. a package covered with ice crystals
2. a box with water stains on the bottom
3. a box with loose tape
4. an odor
The inventory rotation system that ensures old items are used first is known as ____.
1. FIFO
2. MOP
3. ROP
4. HACCP
Which of these should be rejected?
1. spinach received in a clear package
2. a package of frozen fish sticks received frozen solid
3. eggs received at 45°F
4. creamy soup received at 130°F
Which of the following is not a standard of good pest prevention?
1. fill all ceiling cracks
2. take the trash out regularly
3. Clean up spills immediately
4. keep supplies 9 inches off the floor