ServSafe Quiz and Flashcards for Food Safety 2020

Questions and Answers

Food in transport needs to be covered to prevent?

Physical contamination (correct)

Chemical contamination

Biological contamination

None of the above

What is the correct order from top to bottom in which pans should be stored in the refrigerator?

Salmon filets, ground beef, and poultry

Food contact surfaces may not be cleaned and sanitized with a?

Dishcloth

Cleaning cloth

Paper towel

Sponge (correct)

Which is a way to prevent contamination of hot food on display in a self-service area?

Providing fresh plates for return visits by customers Signup and view all the answers

To help ensure that shell eggs will be safe to eat, they should be?

Stored in the cooler at 45F or lower Signup and view all the answers

An operation that closes due to imminent health hazard can reopen after approval from?

The local regulatory authority Signup and view all the answers

A food handler may continue to work with food if they have hives.

False Signup and view all the answers

What is the best way to prevent the spread of viruses?

Purchasing food from approved suppliers Signup and view all the answers

What precaution should a food handler take when cleaning up vomit?

Determine the correct sanitizer to use Signup and view all the answers

How can an operation assist customers with food allergens?

Designate a manager to answer all allergy-related questions from customers Signup and view all the answers

A cross connection is a link between?

Safe and contaminated water Signup and view all the answers

A food handler returning a hamburger to the grill after determining that it has NOT yet achieved the correct temperature is applying which HACCP principle?

Corrective Action Signup and view all the answers

Once a ready-to-eat time/temperature control for safety (TCS) food has been opened, a cook has how many hours before the food must be used and cooked?

24 hours Signup and view all the answers

When opening a new food establishment, when should plans and specifications be submitted to the applicable regulatory authority?

Pre-construction Signup and view all the answers

Which one of the following pathogens is responsible for the majority of foodborne illnesses each year?

Norovirus Signup and view all the answers

A shipment of unbroken shell eggs should be rejected when the?

Egg shells are soiled Signup and view all the answers

When preparing food it is acceptable for a food handler to wear hats.

True Signup and view all the answers

What is an acceptable sanitizer to use after cleaning a cutting board?

Quaternary ammonium Signup and view all the answers

Which step MUST a food establishment take with a product that has been identified in a food recall?

Discontinue use of the food item Signup and view all the answers

Cleaning chemicals can be categorized as?

Detergents, delimers, and abrasives Signup and view all the answers

What is the labeling requirement for unpackaged foods such as breads and other bakery products?

No labeling is required Signup and view all the answers

Which storage practice reduces the risk of cross-contamination?

Carrots stored above ground beef Signup and view all the answers

Cups and glasses are taking too long to air dry. This could be caused by?

The ventilation system not working properly Signup and view all the answers

Ventilation in a food prep area should remove?

Heat, fumes, and moisture Signup and view all the answers

The MOST important aspect of personal cleanliness is?

Frequent and thorough handwashing Signup and view all the answers

What is the best way to handle recalled food items?

Remove them from the inventory and relocate to a separate area Signup and view all the answers

One of the major food allergens is?

Soybeans Signup and view all the answers

What type of beverage container MUST a food handler drink from at work?

Covered container with a straw Signup and view all the answers

What is the primary reason that dry storage rooms have no windows or frosted glass when windows are present?

Direct sunlight will increase the room temperature and affect food quality Signup and view all the answers

ALERT is an acronym that represents?

A way to decrease the risk of intentional food contamination Signup and view all the answers

A preschool cafeteria manager protects young children's health by serving?

Pasteurized eggs Signup and view all the answers

In general, pathogens grow very slowly or not at all at pH levels below?

4.6 Signup and view all the answers

What is one way of preventing backflow?

Using an appropriately placed air gap Signup and view all the answers

The primary risk of transporting ice in containers that originally carried chemicals is that they?

May still have residue after they have been cleaned Signup and view all the answers

Which food must be stored at a temperature of 41 F or lower?

Ham and cheese sandwich Signup and view all the answers

Eggs used in dressings served to highly susceptible populations MUST be?

Pasteurized Signup and view all the answers

Which potential biological food safety hazard does smoking in the food storage and prep areas cause?

Saliva can get onto food handlers' hands Signup and view all the answers

What is the reaction of the immune system to a specific food called?

Food allergy Signup and view all the answers

Food, water, and shelter will NOT attract insects and rodents if recyclables are stored in a?

Clean pest-proof container Signup and view all the answers

A foodservice operation is using a high-temperature machine for washing utensils. How would an inspector verify the temperature of the water?

By running a temperature-recording instrument through the machine Signup and view all the answers

The SAFEST way to thaw a frozen turkey?

Under refrigeration at 41F or below Signup and view all the answers

Serving utensils are used when serving food in order to?

Keep the food handler's bare hands off the food Signup and view all the answers

The most common transmission form for hepatitis illness outbreaks involving ready-to-eat food is?

An infected person Signup and view all the answers

When a food handler can effectively remove soil from equipment using normal methods, the equipment is considered?

Corrosion resistant Signup and view all the answers

A food handler has been diagnosed with hepatitis A virus, but is not showing signs of illness. The person in charge must?

Exclude the food handler from the operation and notify the regulatory authority Signup and view all the answers

A label on foods prepared and packaged onsite for retail sales must list which information?

A list of all ingredients used in descending order by weight Signup and view all the answers

Where can cleaning chemicals or other toxic materials be stored?

Below food equipment or food contact surfaces Signup and view all the answers

What should a food handler do after adding too much sanitizer to a three-compartment sink?

Neutralize the solution Signup and view all the answers

Prior to safely smoking meat for food preservation, what must an operation have?

An approved variance Signup and view all the answers

An example of a corrective action is?

Reheating food on a buffet that is below 135F Signup and view all the answers

Air curtains should be installed at the delivery entrance of an operation in order to?

Deny pests access Signup and view all the answers

How should food handlers restrain long hair?

Put all hair up under a hat Signup and view all the answers

When should hand antiseptics be used?

After washing and drying hands correctly Signup and view all the answers

Which is a correct food safety practice?

True Signup and view all the answers

A bimetallic stemmed thermometer should?

Be easy to read with numbered markings Signup and view all the answers

Before which activity must food handlers properly wash hands?

Putting away clean utensils Signup and view all the answers

A foodservice operation draws its potable water supply from a well on its property. The water?

Must be sampled and tested at least annually Signup and view all the answers

Light bulbs in food prep areas must be shielded, coated, or otherwise shatter resistant to prevent which type of contamination?

Physical Signup and view all the answers

The next step after washing and rinsing items in a three-compartment sink is to?

Immerse all items in a chemical sanitizing solution Signup and view all the answers

Ice added to hot soup for the purpose of cooling it down must be made from what type of water?

Potable Signup and view all the answers

Chili being reheated in the microwave. Halfway through the heating process, the chili is stirred. The chili continues to reheat until it reaches a final temperature of 115 degrees and is left to set for 2 minutes before serving. What was done incorrectly?

Reheating to incorrect temperature Signup and view all the answers

Which of the following pathogens is responsible for the majority of foodborne illnesses each year?

Norovirus Signup and view all the answers

What is the Food and Drug Administration (FDA) requirement for all off-site caterers who will be serving food without temperature control?

Provide written procedures, prepared in advance, made available upon request to authorities Signup and view all the answers

Which poor food handling practice could likely lead to foodborne illness?

Preparing food with an uncovered cut on the hand Signup and view all the answers

During a 12-hour power outage, the freezer temperature reached 55F and all frozen food has thawed. What corrective action should be taken?

Discard the time/temperature control for safety food with a temperature higher than 41F and refrigerate the remaining thawed food Signup and view all the answers

Shellfish that have died or have badly broken shells should be?

Thrown out promptly Signup and view all the answers

The label of granola with nuts, packaged at an operation for retail sale, should include?

Major allergen information Signup and view all the answers

A recent delivery of eggs has been recalled in response to a foodborne illness outbreak. The manager should?

Remove the eggs from the inventory and mark them with a sign stating 'do not use' Signup and view all the answers

A pan is being washed in a three-compartment sink. Some food bits are stuck to the pan. To clean the pan correctly?

Scrape the pan, wash it in a detergent solution, rinse, sanitize, and air-dry Signup and view all the answers

Recommendations for food service regulations are issued at the federal level through the?

FDA Food Code Signup and view all the answers

Shucked oysters must be?

Purchased from an approved supplier Signup and view all the answers

An unacceptable material for cutting boards is?

Acrylic Signup and view all the answers

Food waste material with water and disposed of through a sink's disposal is?

Sewage Signup and view all the answers

When a food handler can effectively remove soil from equipment using normal methods, the equipment is considered to be corrosion resistant.

True Signup and view all the answers

A dumpster should have?

Tight fitting lids Signup and view all the answers

Why should all time/temperature control for safety (TCS) ready-to-eat food be labeled with a use-by date that is 7 days after it is made?

Pathogens grow to dangerous levels after 7 days Signup and view all the answers

Which procedure should be followed when making a sauce that contains raw eggs for highly susceptible populations?

Use only pasteurized eggs Signup and view all the answers

The regulatory authority must be notified when a food handler has been diagnosed with an illness caused by?

Norovirus Signup and view all the answers

The gap between what food handlers are required to know and perform in their jobs and what they actually know is called?

A training gap Signup and view all the answers

The purpose of a Safety Data Sheet (SDS) is to?

Inform food handlers about the hazards of the chemicals they use Signup and view all the answers

Where MUST food handlers dispose of wastewater?

Service sink Signup and view all the answers

A consumer advisory is required when serving?

Stuffed shrimp Signup and view all the answers

What is the size requirement for a manual three-compartment warewashing sink?

It must be large enough to fit the largest utensils and equipment Signup and view all the answers

Egg salad sandwiches are served at an offsite location without temperature control. The sandwiches are removed from cold holding at 11am. The temperature of the egg salad is checked and found to be 55F. At 3pm, the egg salad has reached 65F. At 4pm, the egg salad has reached 71F. At 5pm, the egg salad has reached 80F. At what temperature should the egg salad be thrown out?

4PM Signup and view all the answers

Study Notes

Food Safety and Hygiene

Food during transport must be covered to prevent physical contamination.
Proper food storage order in refrigerators is crucial: salmon filets on top, followed by ground beef, and poultry at the bottom.
Food contact surfaces should never be cleaned and sanitized using a sponge.
Fresh plates must be provided in self-service areas to prevent hot food contamination.
Shell eggs should be stored in a cooler at a temperature of 45°F or lower to ensure safety.

Regulatory Compliance

A food operation must seek approval from local regulatory authorities to reopen after closing due to an imminent health hazard.
Food handlers can continue working if they have hives, but must adhere to hygiene practices.
Plans for new food establishments must be submitted to the regulatory authority before construction begins.

Disease Prevention and Allergies

The best way to prevent virus spread is by purchasing food from approved suppliers.
Designating a manager to answer allergy-related questions helps assist customers with food allergens.
Correctly managing food recalls includes discontinuing use and removing affected items from inventory.

Cleaning and Sanitization

Acceptable sanitizers include quaternary ammonium for cleaning surfaces like cutting boards.
Cleaning chemicals are classified into detergents, delimers, and abrasives, and should be stored away from food contact surfaces.

Food Handling Practices

Food handlers should wash hands thoroughly before putting away clean utensils and after using hand antiseptics.
Uncovered cuts on hands while preparing food pose a high risk for foodborne illness.
Handling long hair properly by securing it under a hat is essential for hygiene.

Food Preservation and Storage

Ice used to cool soup must be made from potable water.
TCS (Time/Temperature Control for Safety) foods must be labeled with a use-by date that is 7 days post-preparation.
Correct disposal methods entail using a service sink for wastewater and ensuring dumpster lids fit tightly.

Temperature Control and Equipment

Safe food temperature limits: food must be held at 41°F or lower; improper reheating can lead to unsafe food being served.
Using an air gap is an effective method to prevent backflow in plumbing systems.
A bimetallic stemmed thermometer must have clear markings for accurate readings.

Hazard Communication

A Safety Data Sheet (SDS) provides critical information about chemical hazards that food handlers may encounter.
Notifying the regulatory authority is mandatory upon a food handler’s diagnosis with illnesses like Norovirus.

General Practices

Establishments must have approved suppliers for shellfish and pasteurized eggs when serving vulnerable populations.
Frequent handwashing is highlighted as the most crucial aspect of personal cleanliness in food service.
Air curtains at delivery entrances help keep pests out of food areas.

Corrective Actions

Corrective actions, such as reheating food at buffets, must ensure food reaches safe temperatures.
When ice transportation is involved, ensure containers used do not have chemical residues.

Important Definitions

A cross connection refers to the link between safe and contaminated water.
Food allergies are immune system reactions to specific foods, mandating careful management in food service.

Equipment Requirements

Manual three-compartment sinks must be large enough to accommodate the largest utensils and equipment to ensure proper cleaning.

Conclusion

Following these food safety and regulations is essential in maintaining a safe dining environment while preventing foodborne illnesses and ensuring overall public health and compliance with laws.

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Test your knowledge with these ServSafe practice questions. Covering essential food safety standards, this quiz will help reinforce your understanding of food handling and contamination prevention. Perfect for anyone preparing for the ServSafe exam!

2020 ServSafe Practice Questions

Questions and Answers

Food in transport needs to be covered to prevent?

What is the correct order from top to bottom in which pans should be stored in the refrigerator?

Food contact surfaces may not be cleaned and sanitized with a?

Which is a way to prevent contamination of hot food on display in a self-service area?

To help ensure that shell eggs will be safe to eat, they should be?

An operation that closes due to imminent health hazard can reopen after approval from?

A food handler may continue to work with food if they have hives.

What is the best way to prevent the spread of viruses?

What precaution should a food handler take when cleaning up vomit?

How can an operation assist customers with food allergens?

A cross connection is a link between?

A food handler returning a hamburger to the grill after determining that it has NOT yet achieved the correct temperature is applying which HACCP principle?

Once a ready-to-eat time/temperature control for safety (TCS) food has been opened, a cook has how many hours before the food must be used and cooked?

When opening a new food establishment, when should plans and specifications be submitted to the applicable regulatory authority?

Which one of the following pathogens is responsible for the majority of foodborne illnesses each year?

A shipment of unbroken shell eggs should be rejected when the?

When preparing food it is acceptable for a food handler to wear hats.

What is an acceptable sanitizer to use after cleaning a cutting board?

Which step MUST a food establishment take with a product that has been identified in a food recall?

Cleaning chemicals can be categorized as?

What is the labeling requirement for unpackaged foods such as breads and other bakery products?

Which storage practice reduces the risk of cross-contamination?

Cups and glasses are taking too long to air dry. This could be caused by?

Ventilation in a food prep area should remove?

The MOST important aspect of personal cleanliness is?

What is the best way to handle recalled food items?

One of the major food allergens is?

What type of beverage container MUST a food handler drink from at work?

What is the primary reason that dry storage rooms have no windows or frosted glass when windows are present?

ALERT is an acronym that represents?

A preschool cafeteria manager protects young children's health by serving?

In general, pathogens grow very slowly or not at all at pH levels below?

What is one way of preventing backflow?

The primary risk of transporting ice in containers that originally carried chemicals is that they?

Which food must be stored at a temperature of 41 F or lower?

Eggs used in dressings served to highly susceptible populations MUST be?

Which potential biological food safety hazard does smoking in the food storage and prep areas cause?

What is the reaction of the immune system to a specific food called?

Food, water, and shelter will NOT attract insects and rodents if recyclables are stored in a?

A foodservice operation is using a high-temperature machine for washing utensils. How would an inspector verify the temperature of the water?

The SAFEST way to thaw a frozen turkey?

Serving utensils are used when serving food in order to?

The most common transmission form for hepatitis illness outbreaks involving ready-to-eat food is?

When a food handler can effectively remove soil from equipment using normal methods, the equipment is considered?

A food handler has been diagnosed with hepatitis A virus, but is not showing signs of illness. The person in charge must?

A label on foods prepared and packaged onsite for retail sales must list which information?

Where can cleaning chemicals or other toxic materials be stored?

What should a food handler do after adding too much sanitizer to a three-compartment sink?

Prior to safely smoking meat for food preservation, what must an operation have?

An example of a corrective action is?

Air curtains should be installed at the delivery entrance of an operation in order to?

How should food handlers restrain long hair?

When should hand antiseptics be used?

Which is a correct food safety practice?

A bimetallic stemmed thermometer should?

Before which activity must food handlers properly wash hands?

A foodservice operation draws its potable water supply from a well on its property. The water?

Light bulbs in food prep areas must be shielded, coated, or otherwise shatter resistant to prevent which type of contamination?

The next step after washing and rinsing items in a three-compartment sink is to?

Ice added to hot soup for the purpose of cooling it down must be made from what type of water?

Chili being reheated in the microwave. Halfway through the heating process, the chili is stirred. The chili continues to reheat until it reaches a final temperature of 115 degrees and is left to set for 2 minutes before serving. What was done incorrectly?

Which of the following pathogens is responsible for the majority of foodborne illnesses each year?

What is the Food and Drug Administration (FDA) requirement for all off-site caterers who will be serving food without temperature control?

Which poor food handling practice could likely lead to foodborne illness?

During a 12-hour power outage, the freezer temperature reached 55F and all frozen food has thawed. What corrective action should be taken?

Shellfish that have died or have badly broken shells should be?

The label of granola with nuts, packaged at an operation for retail sale, should include?

A recent delivery of eggs has been recalled in response to a foodborne illness outbreak. The manager should?

A pan is being washed in a three-compartment sink. Some food bits are stuck to the pan. To clean the pan correctly?

Recommendations for food service regulations are issued at the federal level through the?

Shucked oysters must be?

An unacceptable material for cutting boards is?

Food waste material with water and disposed of through a sink's disposal is?

When a food handler can effectively remove soil from equipment using normal methods, the equipment is considered to be corrosion resistant.

A dumpster should have?

Why should all time/temperature control for safety (TCS) ready-to-eat food be labeled with a use-by date that is 7 days after it is made?

Which procedure should be followed when making a sauce that contains raw eggs for highly susceptible populations?

The regulatory authority must be notified when a food handler has been diagnosed with an illness caused by?