ServSafe Misc. Chapters 2, 5, 7-9 Quiz

Which food items require time and temperature control for safety?

Which type of food has a pH that is ideal for bacterial growth?

Salmonella Typhi lives only in.

How can an operation control the growth of bacteria?

How can hepatitis A and norovirus gastroenteritis be prevented?

How can foodborne illnesses caused by parasites best be prevented?

What is the most important prevention method taken by an operation to avoid seafood toxins?

Which bacteria can contaminate meat during slaughtering?

What is a characteristic of TCS food items?

How can an operation prevent foodborne illness from molds and yeasts?

TCS food has been time-temperature abused anytime it remains between ______.

What should be used to check the internal temperature of thin food, such as meat or fish patties?

When different types of food must be prepped on the same table, which of these types of food should be prepped first to minimize the risk of cross-contamination?

When using the boiling-point method for calibration, what is the first step of the process?

When using the ice-point method to calibrate a thermometer, what should the temperature reading be set to?

Where is a time-temperature indicator (TTI) most commonly found?

Which is a strategy for reducing the risk of cross-contamination?

Which is a strategy for reducing the risk of time-temperature abuse?

Which type of probe would be used to check the temperature inside coolers and ovens?

Why do glass thermometers require special care when being handled?

A storage unit has four cans of tomatoes with the following use-by dates: January 1, February 1, March 1, and April 1. Using first-in, first-out (FIFO), which can of tomatoes should be stored in front and used first?

Ready-to-eat TCS food items must be date marked if they are to be held longer than ______.

To prevent contamination, supplies should be stored ______.

Which is an acceptable location for storing TCS food?

What is the proper discard date to mark on a dish with combined food, such as soup made with multiple pre-cooked items?

What is the primary reason why food should not be stored in lockers or dressing rooms?

What is the correct way to store shell eggs?

Why should freezer units be defrosted regularly?

Food is rotated in order to maintain quality and to ______.

What products should be stored in the coldest part of the cooler?

What should be done with food during the freezer defrosting process?

What do bubbles in reduced oxygen packaged foods typically indicate?

When storing multiple, raw food items in a cooler, what item should be placed on the lowest shelf?

Why does overloading coolers or freezers affect freezer performance and cause a safety issue?

What type of risk could result from using ice to keep chicken cold, and then using the same ice to cool a beverage?

Reheat commercially processed and packaged food to an internal temperature of at least ______.

When taking the temperature of TCS food with a bimetallic stem thermometer, how long should the internal temperature hold in order for the read to be accurate?

Previously cooked TCS food that has been reheated for hot-holding must be heated to what internal temperature for 15 seconds?

The total cooling time for food to get from 135 degrees F to 70 degrees F should not exceed ______.

How can heat be better distributed during microwave cooking?

What is the best way to check to make sure food cooked in a microwave is thoroughly cooked?

Which is a guideline to follow when preparing chicken salads to keep food safe?

What process should be followed when using a microwave to thaw food?

Which of these food items would be acceptable to serve a high-risk population?

What kind of raw food has the highest risk of being contaminated by shiga toxin-producing E. coli O145:H7?

Which food item needs to be cooked at the highest temperature in order to be safe?

How should partially cooked food be cooked again before serving it?

According to the regulatory authority, what must be done with food items that have been partially cooked?

What is the main purpose of trying to quickly cool heated food?

After thawing food as part of the cooking process, what should be done before serving it?

Is the built-in temperature gauge on a holding unit suitable to check food temperatures?

Hot food in a vending machine must be held at ______.

What is the maximum internal temperature at which cold food should be held before removing it from refrigeration?

At a minimum, how often should food temperature be checked?

If leftovers are sent home with a catering company's customers, what must be sent along with the food?

When taking cold food out of the cooler and holding it without temperature control, the food must be labeled with the time it was removed and when it must be ______.

What is one of the first steps to take if delivery vehicles are not holding food at the correct temperature?

What does a manager need to know if planning on holding food without temperature control?

What should a manager know about vending machine food items safety?

The longer the time period between food preparation and consumption, the ______.

How should glasses be correctly handled?

When can raw unpackaged meat, seafood, and poultry be offered for self-service in a restaurant?

What should a food handler know about the safe use of serving utensils?

What should be done in order to minimize customers contaminating self-service areas?

After four hours, a server checked the holding temperature of the cold tuna salad in the buffet. It was ______.

Temporary units that serve food should be constructed ______.

Which food item is permissible to re-serve to customers?

Which is an approved method of handling ready-to-eat food?