2017 40 Question Practice Quiz
This is the ServSafe 40 Question Practice Quiz. Updated 2017
- 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
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