SERVSAFE Practice Exam

40 cards

Flashcards For Servsafe Exam


 
  
Created Apr 3, 2011
by
linjona2

 

 
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1
why are infants and children at higher risk of getting a foodborne illness?
 
they have not yet built up their immune system
2
bacteria linked with cooked rice dishes 
 
bacillus cereus
3
how can you prevent scombroid poisoning?
 
purchase fish from approved, reputable suppliers
4
what is a TCS food
 
sprouts
5
what is a biological contaminant?
 
ciguatoxin in a red snapper
6
Jaundice is a symptom of which foodborne illness
 
Hepatitis A
7
How long do you wash your hands for?
 
10-15 seconds
8
What should a manager do if an employee has a sore throat and a fever?
 
Restrict the foodhandler from working with food
9
To work with food, a foodhandler with a hang wound must
 
bandage the wound a wear a single-use glove
10
Which piece of jewelry is a foodhandler allowed to wear?
 
Plain band ring
11
Foodhandlers should wash their hands before and after
 
handling raw meat, poultry, or seafood
12
A foodhandler who spends an entire shift forming hamburger patties should change gloves
 
every 4 hours during continual use, and more often as needed
13
How should the temperature of a shipment of sour cream be taken when it arrives at an operation?
 
remove the lid of a container and put the thermometer stem into the sour cream
14
For which condition should you reject a shipment of fresh chicken?
 
no USDA or state department of agriculture inspection stamp
15
Which item is stored correctly in the cooler?
 
Macaroni salad stored above raw salmon
16
Cut melons should be stored at what internal temperature?
 
41 F or lower
17
All ready-to-eat TCS food that will be stored for longer than ____ hours must be labeled
 
24
18
What is the purpose of Material Safety Data Sheets?
 
inform staff of safe use and hazards associated with chemicals used in the operation
19
What is the minimum internal cooking temperature for seafood?
 
145 F or higher for 15 seconds
20
Leftover chili to be put in hot-holding must be reheated to
 
165 F for 15 seconds within 2 hours
21
food must be cooled from 135F to ____ within 2 hours
 
70 F
22
Food should NEVER be thawed
 
at room temperature
23
A stockpot of soup that needs to cool should be placed
 
in an ice-water bath
24
What type of container should be used to transport TCS food from the place of preparation to...
 
insulated
25
How long can refrigerated food that is prepped on-site be stored in a cooler?
 
7 days
26
Where should pesticides be stored?
 
in a secure storage area away from food
27
What is the only certain way to prevent backflow?
 
air gap
28
a backup of raw sewage has occurred in the kitchen. What should happen next?
 
Close the affected area and clean it
29
What is coving?
 
curved, sealed edge between a floor and a wall
30
The 1st step in cleaning and sanitizing items in a 3-comparment sink is
 
rinsing, scraping, or soaking items
31
what is the definition of sanitizing
 
reducing the pathogens on a surface to safe levels
32
if a food-contact surface is in constant use, it should be cleaned and sanitized at least every
 
4 hours
33
what is the 3rd step in cleaning and sanitizing a prep table?
 
sanitizing
34
which probe should be used to check the temperature of a pork roast
 
penetration
35
to prevent cross-contamination
 
clean and sanitize utensils before each use
36
wheezing and hives are symptoms of
 
food allergies
37
which organization makes recommendations for food safety regulation of the foodservice industry
 
FDA
38
for which reason could an inspector close an operation
 
infestation of cockroaches or mice
39
taking experienced staff away from their tasks is a disadvantage of which training method?
 
on the job training
40
which training method relies on volunteers acting out a script?
 
role playing


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