2017 40 Question Practice Quiz

40 Questions | Total Attempts: 123

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2017 40 Question Practice Quiz

This is the ServSafe 40 Question Practice Quiz. Updated 2017


Questions and Answers
  • 1. 
    Which agency enforces food safety in a restaurant or foodservice operation?
    • A. 

      Centers for Disease Control and Prevention

    • B. 

      Food and Drug Administration

    • C. 

      State or local regulatory authority

    • D. 

      U.S. Department of Agriculture

  • 2. 
    Three components of active managerial control include
    • A. 

      Identifying risks, creating specifications, and training.

    • B. 

      Identifying risks, corrective action, and training

    • C. 

      Identifying risks, creating purchase orders, and training

    • D. 

      Identifying risks, record keeping, and training.

  • 3. 
    A broken water main has caused the water in an operation to appear brown.  What should the manager do?
    • A. 

      Contact the local regulatory authority before use.

    • B. 

      Use the water for everything except dishwashing

    • C. 

      Boil the water for 1 minute before use

    • D. 

      Use the water for everything except hand washing

  • 4. 
    To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know
    • A. 

      When to register with the EPA

    • B. 

      How to fill out an incident report

    • C. 

      Where to find Safety Data Sheets in the operation

    • D. 

      Whom to contact about suspicious activity

  • 5. 
    A food handler who has just bused tables must do what before handling food?
    • A. 

      Change apron

    • B. 

      Wash hands

    • C. 

      Put disposable gloves back on

    • D. 

      Wipe hands on a cloth towel

  • 6. 
    As part of hand washing, food handlers must scrub their hands and arms for at least
    • A. 

      3 seconds

    • B. 

      5 seconds

    • C. 

      10 seconds

    • D. 

      20 seconds

  • 7. 
    To work with food, a food handler with an infected hand wound must
    • A. 

      Cover the wound with an impermeable cover and wear a single-use glove

    • B. 

      Cover the wound with an impermeable cover and limit contact with food

    • C. 

      Wash hands and bandage the wound with an impermeable cover

    • D. 

      Apply ointment and bandage the wound with an impermeable cover

  • 8. 
    How should food handlers 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

  • 9. 
    What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever?
    • A. 

      Exclude the food handler from the operation

    • B. 

      Report the illness to the local regulatory authority

    • C. 

      Speak with the food handler's medical practitioner

    • D. 

      Restrict the food handler form working with food

  • 10. 
    What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness caused by Shigella spp.?
    • A. 

      Keep the food handler away from duties that involve food

    • B. 

      Exclude the food handler from the operation

    • C. 

      Make sure the food handler is supplied with disposable gloves

    • D. 

      Make sure the food handler washes hands often

  • 11. 
    Where should staff members eat, drink, smoke, or chew gum?
    • A. 

      Where customers cannot see them

    • B. 

      Outside the kitchen door

    • C. 

      Dishwashing areas

    • D. 

      Designated areas

  • 12. 
    How long must shellstock tags be kept on file?
    • A. 

      30 days after the day the shellfish were received

    • B. 

      90 days after the day the shellfish were received

    • C. 

      30 days after the last shellfish was sold or served from the container

    • D. 

      90 days after the last shellfish was sold or served from the container

  • 13. 
    When receiving a delivery of food for an operation, it is important to
    • A. 

      Inspect only the TCS food

    • B. 

      Inspect all food immediately before storing it

    • C. 

      Stack the delivery neatly and inspect it within 12 hours

    • D. 

      Store it immediately and inspect it later

  • 14. 
    Which item is stored correctly in the cooler?
    • A. 

      Macaroni salad stored above raw salmon

    • B. 

      Raw ground pork stored below raw poultry

    • C. 

      Raw poultry stored above raw pork

    • D. 

      Sliced pineapple stored below raw steaks

  • 15. 
    Ready-to-eat TCS food must be date marked if it will be stored for longer than
    • A. 

      12 hours

    • B. 

      24 hours

    • C. 

      36 hours

    • D. 

      48 hours

  • 16. 
    A recall has been issued for a specific brand of orange juice.  The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location.  What should the manager do next?
    • A. 

      Refer to the vendor notification for the next steps

    • B. 

      Contact the supplier and arrange for the product to be picked up

    • C. 

      Label the item to prevent it from accidentally being placed back in inventory

    • D. 

      Inform the local media, customers, and employees of the reason for the recall

  • 17. 
    What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41°F (5°C) before it must be sold served or thrown out
    • A. 

      2 days

    • B. 

      5 days

    • C. 

      7 days

    • D. 

      9 days

  • 18. 
    Pathogens are likely to grow well in a meat stew that is
    • A. 

      Below freezing temperature

    • B. 

      At refrigeration temperatures

    • C. 

      Between 41° and 135° (5°C and 57°C)

    • D. 

      Cooked to the correct internal temperature

  • 19. 
    Which is a TCS food?
    • A. 

      Bananas

    • B. 

      Coffee

    • C. 

      Crackers

    • D. 

      Sprouts

  • 20. 
    Cut melons should be stored at what internal temperature?
    • A. 

      41°F (5°C) or lower

    • B. 

      45°F (7°C) or lower

    • C. 

      51°F (11°C) or lower

    • D. 

      55°F (13°C) or lower

  • 21. 
    Why are preschool age children at a higher risk for getting a foodborne illness?
    • A. 

      They do not have strong appetites

    • B. 

      They do not receive enough nutrition

    • C. 

      They are more likely to suffer allergic reactions

    • D. 

      They have not yet built up their immune systems.

  • 22. 
    What is one factor that affects the growth of bacteria in food?
    • A. 

      Leanness

    • B. 

      Density

    • C. 

      Ripeness

    • D. 

      Acidity

  • 23. 
    Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of
    • A. 

      Cross-contamination

    • B. 

      Time-temperature abuse

    • C. 

      Physical contamination

    • D. 

      Toxic-metal poisoning

  • 24. 
    Peanuts and soy products are two possible food items that can be dangerous for people with
    • A. 

      FAT TOM

    • B. 

      Food allergies

    • C. 

      Chemical sensitivity

    • D. 

      Poor personal hygiene

  • 25. 
    Wheezing and hives are symptoms of
    • A. 

      Food allergies

    • B. 

      Norovirus

    • C. 

      Botulism

    • D. 

      Hepatitis A