Safe Serve Practice Questions Ch 4-6

55 Questions  I  By Neeravypatel
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1.  What must food handlers do after touching their hair, face, or body?
A.
B.
C.
D.
2.  What should foodhandlers do after prepping food and before using the restroom?
A.
B.
C.
D.
3.  Which piece of jewelry can be worn by a foodhandler?
A.
B.
C.
D.
4.  When should hand antiseptics be used?
A.
B.
C.
D.
5.  When should food handlers who wear gloves wash their hands?
A.
B.
C.
D.
6.  Food handlers should keep their fingernails
A.
B.
C.
D.
7.  A cook wore single use gloves while forming raw around beef into patties. The cook continued to wear them while slicing hamburger buns. what mistake was made?
A.
B.
C.
D.
8.  When a foodhandler has been diagnosed with shigellosis, what steps must be taken?
A.
B.
C.
D.
9.  Food handlers cant work in their operation if they have an illness cause by which pathogen?
A.
B.
C.
D.
10.  Food handlers who work in a nursing home cant work in the operation if they have which symptom?
A.
B.
C.
D.
11.  Food handlers should not eat, drink, smoke, or chew gum or tabacco while
A.
B.
C.
D.
12.  What should foodhandlers do if they cut their fingers while prepping food?
A.
B.
C.
D.
13.  What should a manager at a nursing home do if a cook calls in with a headache, nausea, and diarrhea?
A.
B.
C.
D.
14.  A foodhandler has finished trimming raw chicken on a cutting board and needs to prep vegetables. What must be done to the cutting board?
A.
B.
C.
D.
15.  Which of these practices can help prevent cross contamination?
A.
B.
C.
D.
16.  Infrared themometers should be used to measure the
A.
B.
C.
D.
17.  At what temperatures do foodborne pathogens grow most quickly?
A.
B.
C.
D.
18.  Which thermocouple probe should be used to check the temperature of a large stockpot of soup?
A.
B.
C.
D.
19.  When a thermometer is calibrated using the ice point method, it should be adjusted to ______ after the stem of probe has been placed in the ice water.
A.
B.
C.
D.
20.  What type of thermometer is NOT appropriate for use in a restaurant or foodservice operation?
A.
B.
C.
D.
21.  What is the first step for calibrating a bimetallic stemmed thermometer
A.
B.
C.
D.
22.  What is the second step for calibrating a bimetallic stemmed thermometer
A.
B.
C.
D.
23.  What is the third step for calibrating a bimetallic stemmed thermometer
A.
B.
C.
D.
24.  What is the fourth step for calibrating a bimetallic stemmed thermometer
A.
B.
C.
D.
25.  The right thermometer to check internal temperature of a chicken breast
A.
B.
C.
D.
E.
26.  The right thermometer to check internal temperature of a roast
A.
B.
C.
D.
E.
27.  The right thermometer to check internal temperature of a large stockpot of soup.
A.
B.
C.
D.
E.
28.  The right thermometer to check surface temperature of a grill.
A.
B.
C.
D.
E.
29.  The right thermometer to check air temperature of a cooler
A.
B.
C.
D.
E.
30.  What is the most important factor in choosing an approved food supplier?
A.
B.
C.
D.
31.  Containers of raw shucked shellfish bigger than one half gallon must have the name and address of the packer, the certification number, and a
A.
B.
C.
D.
32.  What is the maximum acceptable receiving temperature for fresh beef?
A.
B.
C.
D.
33.  In top to bottom order, how should a fresh pork roast, fresh salmon, a carton of lettuce, and a pan of fresh chicken breasts be stored in a cooler?
A.
B.
C.
D.
34.  What is the warmest acceptable receiving temperature for eggs?
A.
B.
C.
D.
35.  Where should raw poultry be placed in a cooler?
A.
B.
C.
D.
36.  Why is first in, first out (FIFO) storage used?
A.
B.
C.
D.
37.  What is the warmest temperature at which ground beef can be safely stored?
A.
B.
C.
D.
38.  Large ice crystals in a case of frozen food are evidence that the product may have been
A.
B.
C.
D.
39.  How should cartons of coleslaw be checked for correct receiving temperature?
A.
B.
C.
D.
40.  A box of sirloin steaks carries a state department of agriculture inspection stamp. What does this stamp indicate?
A.
B.
C.
D.
41.  At what temperature should dry storage rooms be kept
A.
B.
C.
D.
42.  When storing food using the FIFO method, the food with the earliest use by dates should be stored
A.
B.
C.
D.
43.  An operation that has prepped tuna salad can store it at 41*F or lower for a maximum of how many days?
A.
B.
C.
D.
44.  It is important to avoid lining cooler shelves with aluminum foil because the foil
A.
B.
C.
D.
45.  When storing TCS, ready to eat food that was prepared on site, what information must be included on the label.
A.
B.
C.
D.
46.  Accept or Reject: Chicken received at an internal temperature of 50*F
A.
B.
47.  Accept or Reject: Can of red kidney beans with a small dent on one side of the can
A.
B.
48.  Accept or Reject: Eggs received at an air temperature of 45*F
A.
B.
49.  Accept or Reject: Fresh salmon with flesh that springs back when touched
A.
B.
50.  Accept or Reject: Bag of flour that is dry but has a watermark on it.
A.
B.
51.  Accept or Reject: Live oysters with out shell stock identification tags
A.
B.
52.  Accept or Reject: Frozen meat with ice crystals on the packaging
A.
B.
53.  Accept or Reject: Milk received at 50*F
A.
B.
54.  Accept or Reject: Sushi grade tuna frozen until solid at 20*F for 72 hours
A.
B.
55.  Accept or Reject: Vacuum packed bacon with the seal broken but no other obvious damage.
A.
B.
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