Servsafe Food Safety Practice Test

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Questions and Answers

Who has the higher risk of foodborne illness?

Elderly people (correct)

Pregnant women

Young children

Healthy adults

Parasites are commonly associated with:

Beef

Vegetables

Poultry

Seafood (correct)

Ciguatera Toxin is commonly found in:

Amberjack (correct)

Tuna

Salmon

Mackerel

What is a TCS Food?

Baked potato Signup and view all the answers

Metal shavings are which type of contaminant?

Physical Signup and view all the answers

What should foodservice operations do to prevent the spread of hepatitis A?

Exclude staff with jaundice from the operation. Signup and view all the answers

To wash hands properly, a food handler must first:

Wash hands and arms. Signup and view all the answers

What should foodservice operators do to prevent customer illness from Shigella spp.?

Control flies inside and outside of the operation. Signup and view all the answers

What must a food handler with a hand wound do to safely work with food?

Bandage the wound with an impermeable cover and wear a single-use glove. Signup and view all the answers

What items are considered acceptable work attire for a food handler?

Plain-band ring. Signup and view all the answers

What task requires food handlers to wash their hands before and after doing it?

Handling raw meat, poultry, or seafood. Signup and view all the answers

Which action requires a food handler to change their gloves?

The food handler is wearing gloves that have been torn. Signup and view all the answers

How should the temperature of a shipment of cottage cheese be taken when it arrives in the operation?

Place the thermometer stem into an opened container. Signup and view all the answers

When should a shipment of fresh chicken be rejected?

The receiving temperature is 50F. Signup and view all the answers

Where should ground fish be stored in a cooler?

Below the pork roasts. Signup and view all the answers

What is the maximum number of days that ready-to-eat food can be stored if held at 41F?

7 days. Signup and view all the answers

In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored?

Lettuce, fresh halibut, fresh beef roast, ground chicken. Signup and view all the answers

What organization requires Material Safety Data Sheets?

OSHA. Signup and view all the answers

What is the minimum internal cooking temperature for rice that is hot-held for service?

135F. Signup and view all the answers

What food item does the Food and Drug Administration advise against offering on a children's menu?

Rare cheeseburgers. Signup and view all the answers

TCS food reheated for hot-holding must reach what temperature?

165F for 15 seconds. Signup and view all the answers

What method should never be used to thaw food?

Place item on a prep counter. Signup and view all the answers

When partially cooking food to be finished later, what is the maximum cooking time allowed during initial cooking?

60 minutes (1 hour). Signup and view all the answers

Food held at 41F or lower before being removed from refrigeration can be held without temperature control for up to how many hours?

6 hours. Signup and view all the answers

Hot TCS food can be held without temperature control for a maximum of:

4 hours. Signup and view all the answers

Which food may be re-served to customers?

Unopened, pre-packaged food Signup and view all the answers

What is the purpose of setting critical limits in the HACCP plan?

To reduce hazards to safe levels. Signup and view all the answers

What is the minimum water temperature required when using hot water to sanitize objects?

171F. Signup and view all the answers

What HACCP principle is being practiced when food handlers rewash melons that have surface dirt?

Corrective Action. Signup and view all the answers

What is the final step in cleaning and sanitizing a prep table?

Allowing the surface to air dry. Signup and view all the answers

How many seconds does an iodine sanitizer need to be in contact with the object being sanitized?

30 seconds. Signup and view all the answers

If a food-contact surface is in constant use, how often should it be cleaned and sanitized?

Every 4 hours. Signup and view all the answers

What is the third step in cleaning and sanitizing items in a 3-compartment sink?

Rinsing. Signup and view all the answers

What type of thermocouple probe should be used to check the internal temperature of a beef roast?

Penetration probe Signup and view all the answers

What food safety practice can prevent cross-contact?

Washing, rinsing, and sanitizing utensils before each use. Signup and view all the answers

Study Notes

Food Safety Risks

Elderly individuals are at a higher risk of foodborne illness due to weakened immune systems.
Seafood is commonly associated with parasites, which can cause foodborne diseases.

Contaminants and Food Types

Ciguatera toxin is specifically found in amberjack fish.
TCS (Time and Temperature Control for Safety) food includes items like baked potatoes, which require careful handling and temperature control.

Health and Hygiene Practices

Physical contaminants include metal shavings that can pose a safety risk.
To prevent the spread of hepatitis A, it's vital to exclude staff with jaundice from the food service operation.
Proper handwashing involves washing hands and arms before handling food.
Control of flies is necessary to prevent Shigella spp. transmission in foodservice operations.

Food Handling Protocols

Food handlers with hand wounds should bandage the wound in an impermeable cover and wear single-use gloves.
Acceptable work attire for food handlers includes a plain-band ring.
Handwashing is essential before and after handling raw meat, poultry, or seafood.

Food Storage and Temperature Guidelines

If gloves become torn, food handlers must change them immediately.
When a shipment of cottage cheese arrives, use a thermometer in an opened container to take its temperature.
Reject shipments of fresh chicken if the receiving temperature exceeds 50°F.
Store ground fish below pork roasts in a cooler to prevent cross-contamination.

Food Safety Standards

Ready-to-eat food can be stored for a maximum of 7 days if held at 41°F.
Proper storage order in a cooler: lettuce, fresh halibut, fresh beef roast, ground chicken.
OSHA requires Material Safety Data Sheets (MSDS) for hazardous substances.

Cooking and Reheating Guidelines

The minimum internal cooking temperature for rice meant for hot-holding is 135°F.
The FDA advises against including rare cheeseburgers on children's menus due to health risks.
TCS food reheated for hot-holding must reach at least 165°F for 15 seconds.

Thawing and Cooking Practices

Never thaw food by placing it directly on a prep counter.
When partially cooking food, the maximum initial cooking time allowable is 60 minutes.
Food that was held at or below 41°F can be held without temperature control for up to 6 hours.

Holding Time Regulations

Hot TCS food may be held without temperature control for a maximum of 4 hours.
Unopened, pre-packaged food is the only type of food that may be re-served to customers.

HACCP and Sanitizing Procedures

Setting critical limits in HACCP plans helps reduce food safety hazards.
The minimum water temperature needed for sanitizing objects with hot water is 171°F.
Rewashing melons with surface dirt demonstrates the HACCP principle of corrective action.

Cleaning Practices

After cleaning and sanitizing a prep table, allow the surface to air dry.
An iodine sanitizer requires 30 seconds of contact time to be effective.
High-use food-contact surfaces should be cleaned and sanitized every 4 hours.

Sink Cleaning Procedures

Rinsing is the third step in the 3-compartment sink cleaning process.
To check the internal temperature of a beef roast, use a penetration thermocouple probe.

Cross-Contact Prevention

Effective food safety practices include washing, rinsing, and sanitizing utensils before each use to prevent cross-contact.

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Description

Test your knowledge on food safety with this Servsafe practice test featuring 50 questions. Covering vital concepts like foodborne illnesses, contaminants, and TCS foods, this quiz is perfect for anyone preparing for the Servsafe certification. Enhance your understanding of proper food handling and safety measures.