ServSafe Company Trivia Questions! Quiz

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Travis Ohler
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ServSafe Company Trivia Questions! Quiz - Quiz

How conversant are you when it comes to the Servsafe Company? Affordable and safe food is something that every person looks to have and at Servsafe this is what everyone who walks into the facility can count on. By raking his quiz you will get to refresh your understanding on how to handle food ad serve it up. Check it out!


Questions and Answers
  • 1. 

    Which food item has been associated with salmonella typhi?

    • A.

      Beverages

    • B.

      Produce

    • C.

      Shellfish from contaminated water

    • D.

      Under cooked ground beef

    Correct Answer
    A. Beverages
    Explanation
    Salmonella typhi is a bacterium that causes typhoid fever, a serious and potentially life-threatening illness. It is primarily transmitted through contaminated food and water. While all the options listed can potentially be associated with salmonella typhi, the correct answer is beverages. This is because contaminated water or ice used in the preparation of beverages, such as juices or sodas, can be a source of salmonella typhi infection. It is important to ensure that the water used in beverages is safe and properly treated to prevent the transmission of this bacterium.

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  • 2. 

    What symptom requires a foodhandler to be excluded from the operation? 

    • A.

      Sore throat

    • B.

      Jaundice

    • C.

      Coughing

    • D.

      Stomach cramps

    Correct Answer
    B. Jaundice
    Explanation
    Jaundice is a symptom that requires a foodhandler to be excluded from the operation because it is a sign of liver disease or infection, which can be transmitted through food handling. Jaundice is characterized by yellowing of the skin and eyes due to a buildup of bilirubin in the body. It indicates a potential risk of contamination and is a clear indication that the foodhandler should not be working with food until they have recovered and are no longer contagious.

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  • 3. 

     What is an example of physical contamination? 

    • A.

      Sneezing on food

    • B.

      Bones in fish

    • C.

      Touching dirty food contact surfaces

    • D.

      Cooking tomato sauce in a copper pan

    Correct Answer
    B. Bones in fish
    Explanation
    An example of physical contamination is when bones are found in fish. Physical contamination refers to the presence of foreign objects in food that can cause harm or injury to consumers. In this case, the bones in fish can pose a choking hazard if consumed accidentally.

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  • 4. 

    What practice is useful for preventing Norovirus from causing foodborne illness?

    • A.

      Cooking food to minimum internal temp

    • B.

      Exclude staff with vomiting from operation

    • C.

      Cool foods rapidly

    • D.

      Encourage staff to get flu shot

    Correct Answer
    B. Exclude staff with vomiting from operation
    Explanation
    Excluding staff with vomiting from operation is useful for preventing Norovirus from causing foodborne illness because Norovirus is highly contagious and can easily spread through contaminated surfaces, food, and person-to-person contact. Vomiting is one of the main symptoms of Norovirus infection, and infected individuals can easily contaminate food and surfaces in the workplace. By excluding staff with vomiting, the risk of spreading the virus to others and causing foodborne illness is significantly reduced.

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  • 5. 

    What condition promotes the growth of bacteria?

    • A.

      High acidity

    • B.

      Low levels of moisture

    • C.

      Food held between 70*F and 125*F

    • D.

      Food that has a pH that is highly alkaline

    Correct Answer
    C. Food held between 70*F and 125*F
    Explanation
    Bacteria thrive in environments where food is held between 70°F and 125°F. This temperature range is known as the "danger zone" for bacterial growth because it provides optimal conditions for bacteria to multiply rapidly. At temperatures below 70°F, bacterial growth slows down, while temperatures above 125°F can kill most bacteria. Therefore, food that is not properly stored or cooked within this temperature range can pose a higher risk of bacterial contamination and foodborne illnesses.

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  • 6. 

    Parasites are commonly associated with what food?

    • A.

      Mushrooms

    • B.

      Wild game

    • C.

      Whole wheat

    • D.

      Dairy products

    Correct Answer
    B. Wild game
    Explanation
    Parasites are commonly associated with wild game because wild game, such as deer or boar, can often harbor parasites like ticks, fleas, or worms. These parasites can be transmitted to humans if the meat is not properly cooked or handled. Therefore, it is important to ensure that wild game is thoroughly cooked to kill any potential parasites before consumption.

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  • 7. 

    What practice should be used to prevent seafood toxins from causing a foodborne illness?

    • A.

      Cooking food to correct internal temperatures

    • B.

      Handwashing throughout the day

    • C.

      Purchasing food from approved, reputable suppliers

    • D.

      Microwaving fish to be served raw for 15 seconds

    Correct Answer
    C. Purchasing food from approved, reputable suppliers
    Explanation
    Purchasing food from approved, reputable suppliers is important to prevent seafood toxins from causing a foodborne illness because these suppliers are likely to follow proper safety and quality standards in handling and storing seafood. They are more likely to have systems in place to ensure that the seafood they provide is safe for consumption and has undergone proper quality control measures. This reduces the risk of seafood toxins being present in the food and therefore reduces the chances of a foodborne illness.

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  • 8. 

    How should chemicals be stored?

    • A.

      Above food

    • B.

      Away from prep areas

    • C.

      In food storage areas

    • D.

      With kitchenware

    Correct Answer
    B. Away from prep areas
    Explanation
    Chemicals should be stored away from prep areas to prevent any contamination or accidental mixing with food. Storing chemicals in close proximity to food preparation areas increases the risk of cross-contamination, which can lead to foodborne illnesses. Keeping chemicals separate from food storage areas and kitchenware ensures the safety and integrity of the food being prepared.

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  • 9. 

    What does the L stand for in the FDA's ALERT tool?

    • A.

      Listen

    • B.

      Leave

    • C.

      Limit

    • D.

      Look

    Correct Answer
    D. Look
    Explanation
    The correct answer is "Look". In the FDA's ALERT tool, the L stands for "Look". This implies that one should carefully observe or examine something in order to identify potential risks or issues. The tool likely emphasizes the importance of visual inspection or scrutiny in order to ensure safety and prevent any potential harm.

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  • 10. 

    What practice can help prevent allergic reactions?

    • A.

      Cooking different food types in the same oil

    • B.

      Telling customers how an item is prepared

    • C.

      Using parchment paper when baking cookies

    • D.

      Providing home delivery service

    Correct Answer
    C. Using parchment paper when baking cookies
    Explanation
    Using parchment paper when baking cookies can help prevent allergic reactions because it creates a barrier between the food and the baking surface, preventing cross-contamination. This is especially important for individuals with food allergies, as even small traces of allergens can trigger a reaction. By using parchment paper, the cookies are baked on a clean surface that has not been in contact with any potential allergens, reducing the risk of an allergic reaction.

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  • 11. 

    What symptom can indicate a customer is having an allergic reaction?

    • A.

      Wheezing or shortness of breath

    • B.

      Left arm pain

    • C.

      Appetite Loss

    • D.

      Coughing Blood

    Correct Answer
    A. Wheezing or shortness of breath
    Explanation
    Wheezing or shortness of breath can indicate a customer is having an allergic reaction. Allergic reactions can cause the airways to become inflamed and narrowed, leading to difficulty in breathing and wheezing. This symptom is commonly associated with respiratory allergies, such as asthma or allergic rhinitis. It is important to recognize and address these symptoms promptly to prevent further complications.

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  • 12. 

    Where should a food handler wash his or her hands after prepping food?

    • A.

      Three compartment sink

    • B.

      Utility Sink

    • C.

      Designated sink for handwashing

    • D.

      Food prep sink

    Correct Answer
    C. Designated sink for handwashing
    Explanation
    A food handler should wash his or her hands after prepping food in a designated sink for handwashing. This sink is specifically designated for the purpose of handwashing to maintain proper hygiene and prevent cross-contamination. Using a separate sink ensures that any contaminants from the food prep process are not transferred to the hands and vice versa. It is important for food handlers to follow proper handwashing procedures to ensure the safety and cleanliness of the food being prepared.

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  • 13. 

    When should a food handler with a sore throat and fever be excluded from the operation?

    • A.

      When the customers served are a primarily a high risk population

    • B.

      When the food handlers fever is over 100*F

    • C.

      After the food handler has a sore throat that has lasted for more than 5 days

    • D.

      Before the regulatory authority is notified

    Correct Answer
    A. When the customers served are a primarily a high risk population
    Explanation
    A food handler with a sore throat and fever should be excluded from the operation when the customers served are primarily a high risk population. This is because individuals in high risk populations, such as the elderly, young children, pregnant women, and immunocompromised individuals, are more susceptible to foodborne illnesses and their symptoms can be more severe. Therefore, it is crucial to prevent any potential transmission of illness to this vulnerable group by excluding the food handler from the operation.

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  • 14. 

    A food handler comes to work with diarrhea. What should the manager tell the food handler to do?

    • A.

      Do not work with food

    • B.

      Go home

    • C.

      Clean the restroom after each use

    • D.

      Only bus tables

    Correct Answer
    B. Go home
    Explanation
    The manager should tell the food handler to go home because working with diarrhea can lead to the spread of harmful bacteria and viruses to the food being prepared. This can result in foodborne illnesses and pose a risk to the health and safety of the customers. It is important for the food handler to rest and recover, and return to work only when they are no longer experiencing symptoms to prevent any potential contamination.

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  • 15. 

    What should a food handler do to make gloves easier to put on?

    • A.

      Sprinkle flour in the gloves

    • B.

      Blow into gloves

    • C.

      Select the correct size

    • D.

      Roll the gloves up

    Correct Answer
    C. Select the correct size
    Explanation
    To make gloves easier to put on, a food handler should select the correct size. Choosing gloves that are the right size ensures a proper fit and allows for easy donning. Gloves that are too small may be tight and difficult to put on, while gloves that are too large may be loose and require extra effort to wear. By selecting the correct size, the food handler can ensure comfort and ease of use while maintaining proper hygiene practices.

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  • 16. 

    When can a food handler diagnosed with jaundice return to work?

    • A.

      After 1 week

    • B.

      When his or her skin returns to a natural color

    • C.

      Seven days after the last symptom is observed

    • D.

      When approved by the regulatory authority

    Correct Answer
    D. When approved by the regulatory authority
    Explanation
    The correct answer is "When approved by the regulatory authority." This is because jaundice is a symptom of various underlying conditions, including liver disease, and can be contagious if caused by a viral infection. Therefore, it is important for a food handler diagnosed with jaundice to seek approval from the regulatory authority before returning to work to ensure the safety of the consumers. The regulatory authority will assess the severity of the condition, the risk of transmission, and the effectiveness of any treatment before granting approval.

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  • 17. 

    Which item is a potential physical contaminant?

    • A.

      Sanitizer

    • B.

      Jewelry

    • C.

      Sweat

    • D.

      Hand sanitizer

    Correct Answer
    B. Jewelry
    Explanation
    Jewelry is a potential physical contaminant because it can break or chip off and mix with food or other products, posing a risk of ingestion or injury. This can happen in various settings such as food manufacturing, processing, or preparation areas. Therefore, it is important to remove jewelry when working with food or in environments where physical contaminants can be introduced.

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  • 18. 

    What is the purpose of hand antiseptic?

    • A.

      Eliminate the need for handwashing

    • B.

      Increase the use of sanitizing solutions

    • C.

      Lower the number of pathogens on the skin

    • D.

      Eliminate the need for use of gloves

    Correct Answer
    C. Lower the number of pathogens on the skin
    Explanation
    The purpose of hand antiseptic is to lower the number of pathogens on the skin. Hand antiseptic is designed to kill or inhibit the growth of microorganisms on the hands, reducing the risk of infection and transmission of pathogens. It is not meant to eliminate the need for handwashing or the use of gloves, but rather to complement these practices by providing an additional layer of protection against harmful bacteria and viruses. Hand antiseptic can be particularly useful in situations where handwashing facilities are not readily available or when an extra level of cleanliness is desired.

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  • 19. 

    Single use gloves are not required when?

    • A.

      The food handler has a latex sensitivity

    • B.

      Prepping ready to eat food

    • C.

      Washing produce

    • D.

      Handling cooked food

    Correct Answer
    C. Washing produce
    Explanation
    Single use gloves are not required when washing produce because the purpose of wearing gloves is to prevent contamination of food with bacteria or other pathogens from the hands. When washing produce, the food handler is not directly handling the food that will be consumed, but rather cleaning it under running water. Therefore, gloves are not necessary in this situation. However, gloves should still be worn when prepping ready-to-eat food or handling cooked food to maintain food safety and prevent cross-contamination.

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  • 20. 

    What should food handlers do after leaving and returning to the prep area?

    • A.

      Put on gloves

    • B.

      Remove their apron

    • C.

      Wash hands

    • D.

      Apply hand antiseptic

    Correct Answer
    C. Wash hands
    Explanation
    After leaving and returning to the prep area, food handlers should wash their hands. This is important to maintain proper hygiene and prevent the spread of bacteria and contaminants. Washing hands helps to remove any potential pathogens that may have been picked up during their absence from the prep area. It is a crucial step in ensuring the safety and cleanliness of the food being prepared.

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  • 21. 

    What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?

    • A.

      Pasteurized

    • B.

      Pooled

    • C.

      Hard boiled

    • D.

      Shelled

    Correct Answer
    A. Pasteurized
    Explanation
    When preparing raw or undercooked dishes for high-risk populations, such as pregnant women, young children, or individuals with weakened immune systems, it is important to use pasteurized eggs. Pasteurization is a process that involves heating the eggs to a specific temperature to kill any potential bacteria, such as Salmonella, that may be present in raw eggs. Using pasteurized eggs reduces the risk of foodborne illness in vulnerable individuals.

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  • 22. 

    What causes preschool-age children to be at risk for foodborne illness?

    • A.

      Their immune systems are not strong

    • B.

      They have not received all of their immunizations

    • C.

      They only eat ready to eat foods

    • D.

      They have hidden allergies

    Correct Answer
    A. Their immune systems are not strong
    Explanation
    Preschool-age children are at risk for foodborne illness because their immune systems are not strong. This means that their bodies are not as equipped to fight off harmful bacteria or viruses that may be present in contaminated food. As a result, they are more susceptible to getting sick from consuming contaminated food.

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  • 23. 

    Which organization includes inspection food as one of its primary responsibilities?

    • A.

      U.S. Public Health Service

    • B.

      Centers for Disease Control

    • C.

      U.S. Department of Agriculture

    • D.

      OSHA

    Correct Answer
    C. U.S. Department of Agriculture
    Explanation
    The U.S. Department of Agriculture includes inspection of food as one of its primary responsibilities. This organization is responsible for ensuring the safety and quality of the nation's food supply. They conduct inspections of food processing facilities, farms, and other establishments to ensure that proper food safety practices are being followed. They also enforce regulations and standards related to food labeling, packaging, and handling.

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  • 24. 

    What should a server do after clearing a table?

    • A.

      Apply hand antiseptic

    • B.

      Wash Hands

    • C.

      Put disposable gloves back on

    • D.

      Rinse hands in warm water

    Correct Answer
    B. Wash Hands
    Explanation
    After clearing a table, a server should wash their hands. This is important to maintain proper hygiene and prevent the spread of germs and bacteria. Washing hands removes any dirt, food particles, and potential pathogens that may have been transferred during the process of clearing the table. It is a crucial step in ensuring the safety and well-being of both the server and the customers.

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  • 25. 

    What strategy can prevent cross-contamination?

    • A.

      Buy food that does not require prepping

    • B.

      Prep food on both sides of a cutting board

    • C.

      Prep raw food and ready-to-eat food at the same time

    • D.

      Avoid time-temperature abuse

    Correct Answer
    A. Buy food that does not require prepping
    Explanation
    Buying food that does not require prepping can prevent cross-contamination because prepping food increases the risk of transferring bacteria from one food item to another. When food is already prepared and ready to eat, there is no need for additional handling or preparation, reducing the chances of cross-contamination.

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  • 26. 

    What temperatures do infrared thermometers measure?

    • A.

      Internal

    • B.

      Air

    • C.

      Surface

    • D.

      Oven

    Correct Answer
    C. Surface
    Explanation
    Infrared thermometers measure the temperature of surfaces. They do not measure internal temperatures, air temperatures, or temperatures inside an oven. Infrared thermometers work by detecting the infrared radiation emitted by an object's surface and converting it into a temperature reading. This makes them useful for non-contact temperature measurements of objects such as food, machinery, or human bodies.

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  • 27. 

    When can glass thermometers can be used?

    • A.

      When candy is being made

    • B.

      When checking liquids

    • C.

      When enclosed in a shatterproof casing

    • D.

      When hanging in a cooler

    Correct Answer
    C. When enclosed in a shatterproof casing
    Explanation
    Glass thermometers can be used when they are enclosed in a shatterproof casing. This is because glass thermometers are fragile and can easily break, posing a safety hazard. By enclosing them in a shatterproof casing, the risk of breakage is minimized, allowing them to be used safely in various applications such as measuring temperature when making candy, checking liquids, or hanging in a cooler.

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  • 28. 

    Why should food temps be taken in 2 different locations?

    • A.

      To ensure the thermometer is calibrated correctly

    • B.

      It is required by the manufacturer

    • C.

      To ensure the thermometer is accurate to +/-2*F

    • D.

      Temperature may vary in the food

    Correct Answer
    D. Temperature may vary in the food
    Explanation
    Food temperatures should be taken in two different locations to account for any variations in temperature within the food. Different parts of the food may have different temperatures, especially in larger or thicker items. By taking temperatures in multiple locations, it ensures that an accurate overall temperature reading is obtained and any potential hot or cold spots in the food can be identified.

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  • 29. 

    A food handler is prepping a seafood dish on April 4th, using shrimp and scallops. The shrimp has a use-by date of April 8th. The scallops have a use-by date of April 10th. What is the use-by date for the seafood dish?

    • A.

      April 4

    • B.

      April 8

    • C.

      April 10

    • D.

      April 12

    Correct Answer
    B. April 8
    Explanation
    The use-by date for the seafood dish is April 8th because the use-by date of the ingredient with the earliest date, which is the shrimp, determines the use-by date for the entire dish. Since the shrimp has a use-by date of April 8th, the seafood dish should also be consumed by that date to ensure freshness and safety.

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  • 30. 

    What information must be included on the label of food packaged on-site for retail sale?

    • A.

      Pack date

    • B.

      List of ingredients

    • C.

      Storage guidelines

    • D.

      Serving Size

    Correct Answer
    B. List of ingredients
    Explanation
    The label of food packaged on-site for retail sale must include a list of ingredients. This is important for consumers to be aware of what ingredients are present in the food product, especially for those with allergies or dietary restrictions. The ingredient list provides transparency and allows individuals to make informed choices about the food they consume.

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  • 31. 

    How should an item that has been recalled by its manufacturer be stored in an operation?

    • A.

      In the normal storage location

    • B.

      Separately from food that will be served

    • C.

      In vacuum packed bags

    • D.

      In self draining containers

    Correct Answer
    B. Separately from food that will be served
    Explanation
    When an item has been recalled by its manufacturer, it is important to store it separately from the food that will be served. This is to prevent any cross-contamination or accidental use of the recalled item, which may pose a risk to the consumers. Keeping the recalled item separate ensures that it is easily identifiable and not mistakenly used in food preparation. This practice helps to maintain food safety and prevent any potential harm to the customers.

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  • 32. 

    A food handler has just finished storing a dry food delivery. Which of the following steps was done correctly?

    • A.

      Stored food away from the wall

    • B.

      Stored food 4 inches off the floor

    • C.

      Stored food underneath a stairwell

    • D.

      Stored food in an empty chemical container

    Correct Answer
    A. Stored food away from the wall
    Explanation
    The correct step that was done correctly is storing food away from the wall. This is important in order to prevent contamination and allow for proper air circulation around the stored food. Storing food too close to the wall can create a breeding ground for pests and make it difficult to clean the area effectively. By keeping the food away from the wall, it reduces the risk of cross-contamination and helps maintain food safety standards.

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  • 33. 

    Which item should be rejected?

    • A.

      Bags of organic cookies in torn packaging

    • B.

      Bottled milk at 41*F

    • C.

      Shell eggs at an air temperature of 45*F

    • D.

      Live Oysters at 50*F

    Correct Answer
    A. Bags of organic cookies in torn packaging
    Explanation
    The bags of organic cookies in torn packaging should be rejected because torn packaging can lead to contamination of the cookies. The torn packaging can allow dirt, bacteria, or other harmful substances to enter the bags and contaminate the cookies. This can pose a health risk to consumers if consumed. Therefore, it is important to reject the bags of organic cookies in torn packaging to ensure the safety and quality of the product.

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  • 34. 

    Ready-to-eat TCS food prepped in house must be dated marked if it is held for more than how many hours?

    • A.

      12 hrs

    • B.

      24 hrs

    • C.

      48 hrs

    • D.

      All TCS must be date marked regardless of how long it will be held

    Correct Answer
    B. 24 hrs
    Explanation
    Ready-to-eat TCS food prepared in-house must be date marked if it is held for more than 24 hours. This is because ready-to-eat food is more prone to bacterial growth and can quickly become unsafe to consume. By date marking the food, it helps to ensure that it is used within a safe time frame and reduces the risk of foodborne illnesses.

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  • 35. 

    A local nursing home has a yearly barbecue for its residents. Which food item should not be served?

    • A.

      Deviled eggs

    • B.

      Potato Salad

    • C.

      Raw Carrots

    • D.

      Rare to medium rare hamburgers

    Correct Answer
    D. Rare to medium rare hamburgers
    Explanation
    Serving rare to medium rare hamburgers at a nursing home barbecue can pose a health risk to the elderly residents. This is because undercooked ground beef may contain harmful bacteria such as E. coli or Salmonella, which can cause foodborne illnesses. The elderly population, especially those with weakened immune systems, are more susceptible to these infections. Therefore, it is important to ensure that hamburgers are cooked thoroughly to minimize the risk of foodborne illnesses.

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  • 36. 

    When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff?

    • A.

      Telephone

    • B.

      Text or Email

    • C.

      Labels on food

    • D.

      Verbal instructions with staff

    Correct Answer
    C. Labels on food
    Explanation
    Labels on food should be used to communicate information such as use-by date and time to off-site staff when transporting food. This is the most effective and reliable method as it ensures that the information is clearly visible and easily accessible to the staff handling the food. Labels provide a written record that can be easily referenced and followed, reducing the risk of any confusion or miscommunication. Additionally, labels can also include other important information such as storage instructions or allergen warnings, further enhancing food safety practices during transportation.

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  • 37. 

    What is the minimum internal cooking temperature for a veal chop?

    • A.

      135*F

    • B.

      145*F

    • C.

      155*F

    • D.

      165*F

    Correct Answer
    B. 145*F
    Explanation
    The minimum internal cooking temperature for a veal chop is 145*F. This temperature ensures that the veal is cooked to a safe level, killing any potential bacteria or pathogens that may be present. Cooking veal to this temperature also ensures that it is cooked to a medium level of doneness, with a slightly pink center.

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  • 38. 

    How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?

    • A.

      2hrs

    • B.

      4hrs

    • C.

      6hrs

    • D.

      8hrs

    Correct Answer
    C. 6hrs
    Explanation
    Cold food can be held without refrigeration for up to 6 hours before it must be sold, served, or thrown out. This is because after 6 hours, the food may reach unsafe temperatures and bacteria can start to grow, increasing the risk of foodborne illnesses. It is important to ensure that perishable foods are stored properly to maintain their quality and safety.

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  • 39. 

    Lasagna was removed from hot holding for service at 11 am. By what time must it be served or thrown out?

    • A.

      12pm

    • B.

      2pm

    • C.

      3pm

    • D.

      4pm

    Correct Answer
    C. 3pm
    Explanation
    Lasagna must be served or thrown out by 3pm. This is because the maximum time that food can be held in the temperature danger zone (between 41°F and 135°F) is 4 hours. Since the lasagna was removed from hot holding at 11am, it can only be safely held for 4 hours, which brings us to 3pm. After this time, the lasagna would have been in the temperature danger zone for too long and could potentially harbor harmful bacteria.

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  • 40. 

    What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table?

    • A.

      Wrap the utensils with a clean napkin

    • B.

      Leave the utensils for the next guest

    • C.

      Clean and sanitize utensils

    • D.

      Wipe off the utensils and reuse

    Correct Answer
    C. Clean and sanitize utensils
    Explanation
    After guests have left the table, it is important to clean and sanitize the utensils. Even if they appear to be unused, they may have come into contact with germs or bacteria. Cleaning and sanitizing the utensils ensures that they are safe for the next guest to use.

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  • 41. 

    What rule for serving bread should food handlers practice?

    • A.

      Do not reserve uneaten bread

    • B.

      Reheat uneaten bread before serving to other customers

    • C.

      Recycle unused, uncovered butter for use in other food items

    • D.

      Clean and sanitize bread baskets between each customer

    Correct Answer
    A. Do not reserve uneaten bread
    Explanation
    Food handlers should not reserve uneaten bread because it may become contaminated with bacteria or other pathogens. Reserving uneaten bread can lead to cross-contamination if it is served to another customer. It is important to discard any uneaten bread to ensure food safety and prevent the spread of foodborne illnesses.

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  • 42. 

    IN a self service area, bulk unpackaged food does not need a label if the product

    • A.

      Makes a claim about health or nutrient content

    • B.

      Does not make a claim about health or nutrient content

    • C.

      Has been prepared at a unregulated processing plant

    • D.

      Has been prepared at a vendors processing plant

    Correct Answer
    B. Does not make a claim about health or nutrient content
    Explanation
    Bulk unpackaged food in a self-service area does not need a label if it does not make a claim about health or nutrient content. This means that if the food product does not state any specific health benefits or nutritional information, it does not require a label. However, if the product makes a claim about health or nutrient content, it would need to be labeled accordingly. The presence or absence of a label is dependent on whether or not the food product makes such claims.

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  • 43. 

    The temperature of a duck breast is checked during cooking. According to the operations policy, the duck breast must be cooked for 16 mins to allow the internal temperature to reach 165*F. What HACCP principle is addressed by cooking the duck breast to 165*F

    • A.

      Hazard Analysis

    • B.

      Verification

    • C.

      Monitoring

    • D.

      Critical limit

    Correct Answer
    D. Critical limit
    Explanation
    Cooking the duck breast to a temperature of 165°F addresses the HACCP principle of critical limit. A critical limit is a maximum or minimum value to which a biological, chemical, or physical parameter must be controlled to prevent, eliminate, or reduce a hazard to an acceptable level. In this case, the critical limit is 165°F, which ensures that the duck breast is cooked thoroughly and eliminates the risk of any harmful bacteria or pathogens that may be present in the meat. By cooking the duck breast to this temperature, the critical limit is met, ensuring food safety.

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  • 44. 

    What must a food handler with an infected hand-wound do to work safely with food?

    • A.

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

    • B.

      Avoid working with raw food until the wound is completely dry

    • C.

      Place a bandage on the wound

    • D.

      Apply hand sanitizer to the wound

    Correct Answer
    A. Cover the wound with an impermeable cover and wear a single use glove
    Explanation
    A food handler with an infected hand-wound must cover the wound with an impermeable cover and wear a single-use glove to work safely with food. This is important to prevent any potential contamination of the food with pathogens from the wound. By covering the wound with an impermeable cover, it creates a barrier that prevents any bacteria or viruses from coming into contact with the food. Additionally, wearing a single-use glove provides an extra layer of protection and helps to maintain hygiene standards in the food handling process.

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  • 45. 

    Which of these food processes does not require a variance from a regulatory authority?

    • A.

      Smoking food as a method to preserve it

    • B.

      Buying bean sprouts from a reputable supplier

    • C.

      Curing food

    • D.

      Pasteurizing Juice on site

    Correct Answer
    B. Buying bean sprouts from a reputable supplier
    Explanation
    Buying bean sprouts from a reputable supplier does not require a variance from a regulatory authority because the supplier is already reputable and presumably follows all necessary regulations and safety standards. Therefore, there is no need for additional approval or oversight from a regulatory authority.

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  • 46. 

    What is a cross connection?

    • A.

      Backflow of clean water into dirty water

    • B.

      Physical link between safe water and dirty water

    • C.

      Water transport vehicle

    • D.

      Approved public water main

    Correct Answer
    B. Physical link between safe water and dirty water
    Explanation
    A cross connection refers to a physical link between safe water and dirty water. This means that there is a connection or pathway between a source of clean water and a source of contaminated or dirty water. This can pose a risk as it allows for the backflow of clean water into the dirty water, potentially contaminating the clean water supply. It is important to prevent cross connections to ensure the safety and quality of the water supply.

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  • 47. 

    What information must be posted on a dishwasher?

    • A.

      Manufacturer phone number

    • B.

      Correct settings

    • C.

      Recommended sanitizing amounts

    • D.

      Schedule for cleaning

    Correct Answer
    B. Correct settings
    Explanation
    The correct answer is "Correct settings". This information must be posted on a dishwasher to ensure that users are aware of the appropriate settings to use for different types of dishes and cleaning requirements. By providing the correct settings, users can optimize the dishwasher's performance and achieve the desired cleaning results.

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  • 48. 

    What scenario can lead to pest infestation?

    • A.

      Storing recyclables in paper bags

    • B.

      Cleaning up spills around garbage containers

    • C.

      Rotating products using the FIFO method

    • D.

      Installing air curtains above doors

    Correct Answer
    A. Storing recyclables in paper bags
    Explanation
    Storing recyclables in paper bags can lead to pest infestation because paper bags are easier for pests to chew through and access the contents inside. Pests such as rodents and insects are attracted to recyclables because they often contain food residue or odors. By storing recyclables in paper bags, it provides an easy entry point for pests, increasing the chances of infestation.

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  • 49. 

    What is the 1st step in developing a HACCP plan?

    • A.

      Identify corrective actions

    • B.

      Conduct a hazard analysis

    • C.

      Establish monitoring procedures

    • D.

      Determine critical control points

    Correct Answer
    B. Conduct a hazard analysis
    Explanation
    The first step in developing a HACCP plan is to conduct a hazard analysis. This involves identifying and evaluating potential hazards that could occur at each stage of the food production process. By conducting a hazard analysis, the organization can determine the specific hazards that need to be controlled and prevented in order to ensure food safety. This step is crucial in developing an effective HACCP plan as it sets the foundation for identifying critical control points and establishing monitoring procedures to prevent and eliminate hazards.

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  • 50. 

    What factors influence the effectiveness of a chemical sanitizer

    • A.

      Concentration, temperature, contact time, ph, water hardness

    • B.

      Concentration, absorbency, moisture, alkalinity, salinity

    • C.

      Concentration, protein, acidity, air temperature, strength

    • D.

      Concentration, water activity, reactivity, pressure, density

    Correct Answer
    A. Concentration, temperature, contact time, ph, water hardness
    Explanation
    The effectiveness of a chemical sanitizer is influenced by several factors. Concentration refers to the amount of sanitizer used, and a higher concentration is generally more effective. Temperature also plays a role, as higher temperatures can enhance the sanitizing effect. Contact time refers to the duration that the sanitizer is in contact with the surface being sanitized, and a longer contact time is usually more effective. pH level is important because some sanitizers work best at specific pH ranges. Water hardness, which refers to the mineral content in water, can also affect the effectiveness of a sanitizer.

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Quiz Review Timeline +

Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.

  • Current Version
  • Mar 22, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • May 22, 2016
    Quiz Created by
    Travis Ohler
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