Safe Serve Practice Questions Ch 4-6

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Safe Serve Practice Questions Ch 4-6
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  • 1. 
    What must food handlers do after touching their hair, face, or body?
    • A. 

      Wash their hands

    • B. 

      Rinse their gloves

    • C. 

      Change their aprons

    • D. 

      Use a hand antiseptic


  • 2. 
    What should foodhandlers do after prepping food and before using the restroom?
    • A. 

      Wash their hands

    • B. 

      Take off their hats

    • C. 

      Change their gloves

    • D. 

      Take off their aprons


  • 3. 
    Which piece of jewelry can be worn by a foodhandler?
    • A. 

      Diamond ring

    • B. 

      Medical bracelet

    • C. 

      Plain band ring

    • D. 

      Watch


  • 4. 
    When should hand antiseptics be used?
    • A. 

      Before washing hands

    • B. 

      After washing hands

    • C. 

      In place of washing hands

    • D. 

      In place of wearing gloves


  • 5. 
    When should food handlers who wear gloves wash their hands?
    • A. 

      After putting on the gloves

    • B. 

      Before taking off the gloves

    • C. 

      After applying a hand antiseptic

    • D. 

      Before putting of the gloves


  • 6. 
    Food handlers should keep their fingernails
    • A. 

      Short and unpolished

    • B. 

      Long and unpolished

    • C. 

      Long and painted with nail polish

    • D. 

      Short and painted with nail polish


  • 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. 

      The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns.

    • B. 

      The cook did not clean and sanitize the gloves before handling the hamburger buns.

    • C. 

      The cook did not wash before putting on the same gloves to slice the hamburger buns.

    • D. 

      The cook did not wash hands and put on new gloves before slicing the hamburger buns.


  • 8. 
    When a foodhandler has been diagnosed with shigellosis, what steps must be taken?
    • A. 

      The foodhandler must be told to not come into work.

    • B. 

      The food handler must be given a non food handling position

    • C. 

      The food handler can work, but must wear gloves when handling food

    • D. 

      The food handler can work, but must wash hands every 15 minutes.


  • 9. 
    Food handlers cant work in their operation if they have an illness cause by which pathogen?
    • A. 

      Vibrio vulnificus

    • B. 

      Salmonella typhi

    • C. 

      Clostridium botulinum

    • D. 

      Clostridium perfringens


  • 10. 
    Food handlers who work in a nursing home cant work in the operation if they have which symptom?
    • A. 

      Thirst with itching

    • B. 

      Sore throat with fever

    • C. 

      Soreness with fatigue

    • D. 

      Headache with soreness


  • 11. 
    Food handlers should not eat, drink, smoke, or chew gum or tabacco while
    • A. 

      Bare handed

    • B. 

      On their break

    • C. 

      Prepping food

    • D. 

      Counting money


  • 12. 
    What should foodhandlers do if they cut their fingers while prepping food?
    • A. 

      Cover the wound with a bandage

    • B. 

      Stay away from food and prep areas.

    • C. 

      Cover the hand with a glove or a finger cot

    • D. 

      Cover the wound with a bandage and a glove or a finger cot


  • 13. 
    What should a manager at a nursing home do if a cook calls in with a headache, nausea, and diarrhea?
    • A. 

      Tell the cook to stay away from work and see a doctor.

    • B. 

      Tell the cook to rest for a couple of hours and then come to work.

    • C. 

      Tell the cook to come in for a couple of hours and then go home

    • D. 

      Tell the cook to go to the doctor and then immediately come to work.


  • 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. 

      It must be dried with a paper towel

    • B. 

      It must be turned over to the other side

    • C. 

      It must be washed, rinsed, and sanitized

    • D. 

      It must be rinsed in hot water and air dried.


  • 15. 
    Which of these practices can help prevent cross contamination?
    • A. 

      Using a designed cutting board when prepping meat

    • B. 

      Preparing small batches of food at one time

    • C. 

      Identifying minimum internal cooking temperatures

    • D. 

      Calibrating thermometers in the operation regularly


  • 16. 
    Infrared themometers should be used to measure the
    • A. 

      Air temperature in a cooler

    • B. 

      Internal temperature of a turkey

    • C. 

      Surface temperature of a grill

    • D. 

      Internal temperature of a batch of soup


  • 17. 
    At what temperatures do foodborne pathogens grow most quickly?
    • A. 

      Between 0*F and 41*F

    • B. 

      Between 45*F and 65*F

    • C. 

      Between 70*F and 125*F

    • D. 

      Between 130*F and 165*F


  • 18. 
    Which thermocouple probe should be used to check the temperature of a large stockpot of soup?
    • A. 

      Air probe

    • B. 

      Surface probe

    • C. 

      Immersion probe

    • D. 

      Penetration probe


  • 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. 

      0*F

    • B. 

      32*F

    • C. 

      41*F

    • D. 

      212*F


  • 20. 
    What type of thermometer is NOT appropriate for use in a restaurant or foodservice operation?
    • A. 

      Thermistor

    • B. 

      Thermocouple

    • C. 

      Glass thermometer

    • D. 

      Bimetaillic stemmed thermometer


  • 21. 
    What is the first step for calibrating a bimetallic stemmed thermometer
    • A. 

      Rotate the head of the thermometer until it reads 32*F

    • B. 

      Put the thermometer stem into ice water and wait 30 seconds

    • C. 

      Fill a container with crushed ice and tap water

    • D. 

      Hold the adjusting nut with a wrench or other tool


  • 22. 
    What is the second step for calibrating a bimetallic stemmed thermometer
    • A. 

      Rotate the head of the thermometer until it reads 32*F

    • B. 

      Put the thermometer stem into ice water and wait 30 seconds

    • C. 

      Fill a container with crushed ice and tap water

    • D. 

      Hold the adjusting nut with a wrench or other tool


  • 23. 
    What is the third step for calibrating a bimetallic stemmed thermometer
    • A. 

      Rotate the head of the thermometer until it reads 32*F

    • B. 

      Put the thermometer stem into ice water and wait 30 seconds

    • C. 

      Fill a container with crushed ice and tap water

    • D. 

      Hold the adjusting nut with a wrench or other tool


  • 24. 
    What is the fourth step for calibrating a bimetallic stemmed thermometer
    • A. 

      Rotate the head of the thermometer until it reads 32*F

    • B. 

      Put the thermometer stem into ice water and wait 30 seconds

    • C. 

      Fill a container with crushed ice and tap water

    • D. 

      Hold the adjusting nut with a wrench or other tool


  • 25. 
    The right thermometer to check internal temperature of a chicken breast
    • A. 

      Bimetallic stemmed thermometer, thermocouple with penetration probe.

    • B. 

      Thermocouple with immersion probe

    • C. 

      Thermocouple with surface probe

    • D. 

      Thermocouple with air probe

    • E. 

      Infrared thermometer


  • 26. 
    The right thermometer to check internal temperature of a roast
    • A. 

      Bimetallic stemmed thermometer, thermocouple with penetration probe.

    • B. 

      Thermocouple with immersion probe

    • C. 

      Thermocouple with surface probe

    • D. 

      Thermocouple with air probe

    • E. 

      Infrared thermometer


  • 27. 
    The right thermometer to check internal temperature of a large stockpot of soup.
    • A. 

      Bimetallic stemmed thermometer, thermocouple with penetration probe.

    • B. 

      Thermocouple with immersion probe

    • C. 

      Thermocouple with surface probe

    • D. 

      Thermocouple with air probe

    • E. 

      Infrared thermometer


  • 28. 
    The right thermometer to check surface temperature of a grill.
    • A. 

      Bimetallic stemmed thermometer

    • B. 

      Thermocouple with penetration probe.

    • C. 

      Thermocouple with immersion probe, Infrared thermometer

    • D. 

      Thermocouple with surface probe

    • E. 

      Thermocouple with air probe


  • 29. 
    The right thermometer to check air temperature of a cooler
    • A. 

      Bimetallic stemmed thermometer

    • B. 

      Thermocouple with penetration probe.

    • C. 

      Thermocouple with immersion probe

    • D. 

      Thermocouple with surface probe

    • E. 

      Thermocouple with air probe


  • 30. 
    What is the most important factor in choosing an approved food supplier?
    • A. 

      It has a HACCP program or food safety system

    • B. 

      It has documented manufacturing an packing practices

    • C. 

      Its warehouse is close to the establishment, reducing shipping time

    • D. 

      It has been inspected and complies with local, state, and federal laws


  • 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. 

      Shellstock identification tag

    • B. 

      Shucked date

    • C. 

      Harvest date

    • D. 

      USDA inspection mark


  • 32. 
    What is the maximum acceptable receiving temperature for fresh beef?
    • A. 

      35*F

    • B. 

      41*F

    • C. 

      45*F

    • D. 

      50*F


  • 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. 

      Lettuce, fresh salmon, fresh pork roast, fresh chicken breast

    • B. 

      Fresh salmon, fresh pork roast, fresh chicken breasts, lettuce

    • C. 

      Lettuce, fresh chicken breasts, fresh pork roast, fresh salmon

    • D. 

      Fresh salmon, lettuce, fresh chicken breasts, fresh pork roast


  • 34. 
    What is the warmest acceptable receiving temperature for eggs?
    • A. 

      32*F

    • B. 

      41*F

    • C. 

      45*F

    • D. 

      50*F


  • 35. 
    Where should raw poultry be placed in a cooler?
    • A. 

      On the top shelf

    • B. 

      Next to produce

    • C. 

      On the bottom shelf

    • D. 

      Above ready to eat food


  • 36. 
    Why is first in, first out (FIFO) storage used?
    • A. 

      To ensure that the oldest food is used first

    • B. 

      To ensure that the newest food is used first

    • C. 

      To reduce the time it takes to store new shipments

    • D. 

      To use food that has passed its expiration date


  • 37. 
    What is the warmest temperature at which ground beef can be safely stored?
    • A. 

      0*F

    • B. 

      32*F

    • C. 

      41*F

    • D. 

      60*F


  • 38. 
    Large ice crystals in a case of frozen food are evidence that the product may have been
    • A. 

      Received at 6*F to 10*F

    • B. 

      Stored at 6*F to 10*F

    • C. 

      Shipped correctly

    • D. 

      Thawed and refrozen


  • 39. 
    How should cartons of coleslaw be checked for correct receiving temperature?
    • A. 

      Check the interior air temperature of the delivery truck

    • B. 

      Open a carton and insert a thermometer stem into the food

    • C. 

      Place a thermometer against the outside of the carton

    • D. 

      Touch the carton to see if it is cold


  • 40. 
    A box of sirloin steaks carries a state department of agriculture inspection stamp. What does this stamp indicate?
    • A. 

      The steaks are free of disease causing microorganism

    • B. 

      The meat and processing plant have met certain standards.

    • C. 

      The meat wholesaler meets USDA or a state department of agriculture quality grading standards.

    • D. 

      The farm that supplied the beef uses only certified animal feed.


  • 41. 
    At what temperature should dry storage rooms be kept
    • A. 

      35*F to 40*F

    • B. 

      40*F to 60*F

    • C. 

      50*F to 70*F

    • D. 

      75*F to 90*F


  • 42. 
    When storing food using the FIFO method, the food with the earliest use by dates should be stored
    • A. 

      Below food with later use by dates

    • B. 

      Behind food with later use by dates

    • C. 

      In front of food with later use by dates

    • D. 

      Alongside food with later use by dates


  • 43. 
    An operation that has prepped tuna salad can store it at 41*F or lower for a maximum of how many days?
    • A. 

      1

    • B. 

      3

    • C. 

      7

    • D. 

      14


  • 44. 
    It is important to avoid lining cooler shelves with aluminum foil because the foil
    • A. 

      Can restrict the flow of cold air

    • B. 

      Can give food a metallic flavor

    • C. 

      Reduces visibility

    • D. 

      Prevents leaks from reaching the floor drain


  • 45. 
    When storing TCS, ready to eat food that was prepared on site, what information must be included on the label.
    • A. 

      Potential allergens

    • B. 

      Product ingredients

    • C. 

      Nutritional information

    • D. 

      Sell by or discard date


  • 46. 
    Accept or Reject: Chicken received at an internal temperature of 50*F
    • A. 

      Accept

    • B. 

      Reject


  • 47. 
    Accept or Reject: Can of red kidney beans with a small dent on one side of the can
    • A. 

      Accept

    • B. 

      Reject


  • 48. 
    Accept or Reject: Eggs received at an air temperature of 45*F
    • A. 

      Accept

    • B. 

      Reject


  • 49. 
    Accept or Reject: Fresh salmon with flesh that springs back when touched
    • A. 

      Accept

    • B. 

      Reject


  • 50. 
    Accept or Reject: Bag of flour that is dry but has a watermark on it.
    • A. 

      Accept

    • B. 

      Reject


  • 51. 
    Accept or Reject: Live oysters with out shell stock identification tags
    • A. 

      Accept

    • B. 

      Reject


  • 52. 
    Accept or Reject: Frozen meat with ice crystals on the packaging
    • A. 

      Accept

    • B. 

      Reject


  • 53. 
    Accept or Reject: Milk received at 50*F
    • A. 

      Accept

    • B. 

      Reject


  • 54. 
    Accept or Reject: Sushi grade tuna frozen until solid at 20*F for 72 hours
    • A. 

      Accept

    • B. 

      Reject


  • 55. 
    Accept or Reject: Vacuum packed bacon with the seal broken but no other obvious damage.
    • A. 

      Accept

    • B. 

      Reject


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