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A practice exam for the servsafe certification, covering essential food safety principles and practices. It includes multiple-choice questions on topics such as foodborne illness prevention, time-temperature control, personal hygiene, cross-contamination, and food allergen management. The exam provides a valuable tool for individuals preparing for the servsafe certification, helping them assess their knowledge and identify areas for improvement.
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What is a foodborne-illness outbreak? * 1/ When two or more food handlers contaminate multiple food items when an operation servces contaminated food to two or more people when two or more people have the same symptoms from eating the same food When the CDC received information on two or more people with the same illness Which is a ready-to-eat food? * 1/ Uncooked rice Raw deboned chicken Sea salt Unwashed green beans
Total points 67/
Why are preschool-age children at a higher risk for foodborne illness? * 1/ They have not built up strong immune systems they are more likely to spend time in a hospital they are more likely to suffer allergice reactions their appetites have increased since birth Which is a TCS food? * 1/ bread flour sprouts strawberries The 5 common risk factors that can lead to foodborne illness are failing *1/ to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and reheating leftover food serving ready-to-eat food using single-use, disposable gloves purchasing food from unsafe sources
a food handler left a pan of roasted turkey breasts to cool at room *0/ temperature overnight. In addition to throwing away the turkey, what is an appropriate corrective action? Complete an incident report order additional turkey breasts deduct the cost from the food handler's pay make sure the food handler understands safe cooling practices answer make sure the food handler understands safe cooling practices What is an important measure for preventing foodborne illness? * 1/ using new equipment measuring pathogens preventing cross- contamination serving locally grown, organic food
What is one possible function of a local regulatory authority? * 0/ Ensuring a product's appeal inspecting an operation monitoring an operation's revenue protecting a product's brand name answer inspecting an operation What are the most common symptoms of a foodborne illness? * 0/ diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness diarrhea, vomiting, fever, nausea, abdominal cramps, and headache diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness answer diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
Parasites are commonly linked with what type of food? * 1/ Rice Poultry Seafood Canned Food A guest had a reversal of hot and cold sensations after eating seafood. *0/ What most likely caused the illness? Parasites Allergic Reaction Biological Toxins Chemical Contamination answer Biological Toxins A prep cook stores a bottle of sanitizer on a shelf above a prep table. To *1/ prevent chemical contamination, what should be done differently? Store the sanitizer bottle away from the prep area store the sanitizer bottle on the floor between uses store the sanitizer bottle on the work sruface of the prep table store the sanitizer bottle with food supplies below the prep table
To prevent deliberate contamination of food, a manger should know who *0/ is in the facility, monitor the security of the products, keep information related to food security on file, and know When to register with the EPA how to fill out an incident report where to find Safety Data Sheets in the operation when to contact about suspicious activity answer when to contact about suspicious activity What should food handlers do to prevent food allergens from being transferred to food?
Use clean and sanitized utensils when prepping the order Cook food to the appropriate minimum internal temperature store cold food at 41 degrees F or lwoer label chemical containers correctly
What should food handlers do after prepping food and before using the *1/ restroom? Wash their hands Take off their hats change their glvoes take off their aprons A food handler will be wearing single-use gloves to assemble boxed lunches. When must the food hander's hands be washed?
After four hours after the first hour after putting on the gloves before putting on the gloves
A cook wore single-use gloves while forming raw ground beef into *1/ patties. The cook continued to wear them while slicing hamburger buns. What mistake was made? The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns the cook did not clean and sanitize the gloves before handling the hamburger buns the cook did not wash hands before putting on the same gloves to slice the hamburger buns the cook did not wash hands and put on new gloves before slicing the hamburger buns Who is most at risk of contaminating food? * 1/ a food handler whose spouse works primarily with high-risk populations a food handler whose young daughter has diarrhea a food handler who gets a lot of aches and pains a food handler who eats a lot of rare meat A food handler has diarrhea and has been diagnosed with an illness from *1/ Shigella spp. What should the manager tell this food handler to do? wear gloves while handling food work in a non-food handling position stay home until approved to return to work wash hands frequently while handling food
A food handler has finished trimming raw chicken on a cutting board and *1/ needs the board to prep vegetables. What must be done to the cutting board? It must be dried with a paper towel It must be turned over to the other side it must be washed, rinsed and sanitized it must be rinsed in hot water and air-dried How far must a bimetallic stemmed thermometer be inserted into food to *0/ give an accurate reading? Just past the tip of the thermometer stem halfway between the tip of the thermometer stem and the dimple to the dimple in the thermometer step past the dimple of the thermometer stem answer to the dimple in the thermometer step
Which probe should be used to check the temperature of a chicken breast?
Air probe Immersion probe Penetration probe Surface probe At what temperatures do most foodborne pathogens grow most quickly? * 0/ Between 0 and 41 degrees F Between 45 and 65 degrees F Between 70 and 125 degrees F Between 130 and 165 degrees F answer Between 70 and 125 degrees F Which practice can help prevent time-temperature abuse? * 1/ keeping records of employee schedules cleaning and sanitizing equipment and work surfaces making sure food handlers spend at least 30 seconds washing their hands limiting the amount of food that can be removed from a cooler for prepping
Which practice can help prevent cross-contamination? * 1/ using color-coded cutting boards Rinsing cutting boards between use Purchasing food requiring preparation prepping raw and ready to eat food at the same time What device can be used to monitor both time and temperature abuse during the shipment or storage of food?
Infrared thermometer time-temperature indicator thermistor with an air probe bimetallic stemmed thermometer answer time-temperature indicator
How long can food stay in the temperature danger zone before it must be *0/ thrown out? hour hours hours hours 4 hours What is the most important factor in choosing a food supplier? * 1/ It is recommended by other sin the industry It has a HACCP program or other food safety system It has documented manufacturing and packing practices it has been inspected and complies with local, state, and federal laws
Milk can be received at 45 degrees F under what condition? * 0/ it is thrown out after 2 days It is cooled to 41 degrees F or lower in 4 hours it is immediately cooled to 41 degrees F or lower it is served or used in the operation within 2 hours answer It is cooled to 41 degrees F or lower in 4 hours What causes large ice crystals to form on frozen food and its packaging? * 1/ Cross contact cross contamination time temperature abuse incorrect cleaning and sanitizing
Whole potatoes were coated with olive oil and salt, baked in-house, and *0/ stored in a cooler for several days. What must be included on the label for the baked potatoes? list of all ingredients list of common allergens date that the food was received date that the food should be discarded answer date that the food was received When must you discard tuna salad that was prepped on July 19? * 0/ July 21 July 23 July 25 July 27 July 25
