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ServSafe Questions1. What causes preschool-age children to be at risk for foodborne illness? (NCCTE.9_12.FE.FN42.1.01) A.?Their immune systems are not strong.B.?They have not received all of their immunizations.C.? They only eat ready -to -eat food.D.? They have hidden allergies.2. Which organization includes inspecting food as one of its primary responsibilities? (NCCTE.9_12.FE.FN42.1.01) A.?U.S. Public Health ServiceB.?Centers for Disease ControlC.? U.S. Department of AgricultureD.? Occupational Safety and Health Administration3. Why are people who take certain medications at risk for foodborne illness? (NCCTE.9_12.FE.FN42.1.01) A.?Their immune systems are compromisedB.?They have not built up strong immune systemsC.? They only eat TCS foodD.? They hidden allergies4. Which responsibility is included in the Food and Drug Administration''s role? (NCCTE.9_12.FE.FN42.1.01) A.?Inspecting meat, poultry, and eggsB.?Issuing licenses and permitsC.? Regulating food transported across state linesD.? Approving HACCP plans.5. Which food item has been associated with Salmonella Typhi? (NCCTE.9_12.FE.FN42.1.02) A.?BeveragesB.?ProduceC.? Shellfish from contaminated waterD.? Undercooked ground beef6. Which is an example of physical contamination? (NCCTE.9_12.FE.FN42.1.02) A.?Sneezing on foodB.?Touching dirty food-contact surfacesC.? Bones in fishD.? Cooking tomato sauce in a copper pan7. What practice is useful for preventing Norovirus from causing foodborne illness? (NCCTE.9_12.FE.FN42.1.02) A.?Cooking food to minimum internal temperatureB.?Excluding staff with vomiting from the operationC.? Cooling food rapidlyD.? Encouraging staff to get flu shots8. What condition promotes the growth of bacteria? (NCCTE.9_12.FE.FN42.1.02) A.?High acidityB.?Low levels of moistureC.? Food held between 70° F and 125° F(21° C and 52° C)D.? Food with a pH that is highly alkaline9. Parasites are commonly associated with what food? (NCCTE.9_12.FE.FN42.1.02) A.?A. MushroomsB.?Wild gameC.? Whole wheatD.? Dairy products10. What practice should be used to prevent seafood toxins from causing a foodborne illness? (NCCTE.9_12.FE.FN42.1.02) A.?Cooking food to correct internal temperatureB.?Handwashing throughout the dayC.? Purchasing food from approved, reputable suppliesD.? Microwaving fish to be served raw for 15 seconds11. How would chemicals be stored? (NCCTE.9_12.FE.FN42.1.02) A.?Above foodB.?Away from prep areasC.? In food storage areasD.? With kitchenware12. What does the L stand for in the FDA''s ALERT tool? (NCCTE.9_12.FE.FN42.1.02) A.?ListenB.?LeaveC.? LimitD.? Look13. What practice can help prevent allergic reactions? (NCCTE.9_12.FE.FN42.1.02) A.?Cooking different types in the same oilB.?Telling customers how an item is preparedC.? Using parchment paper when baking cookingD.? Providing home delivery service14. What symptom can indicate a customer is having an allergic reaction? (NCCTE.9_12.FE.FN42.1.02) A.?Wheezing or shortness of breathB.?Left arm painC.? Appetite lossD.? Coughing blood15. Which item is a potential physical contaminant? (NCCTE.9_12.FE.FN42.1.02) A.?SanitizerB.?JewelryC.? SweatD.? Hand Sanitizer16. What should a server do when taking a food order from customers who have concerns about food allergies? (NCCTE.9_12.FE.FN42.1.02) A.?Describe each menu item to customers who ask, including and "secret"" ingredientsB.?Explain the symptoms of an allergic reaction to customers before they orderC.? When customers arrive, tell them the food may cause allergic reactionsD.? Tell customers with food allergies they will not be able to receive service17. What symptom requires a food handler to be excluded from the operation? (NCCTE.9_12.FE.FN42.1.03) A.?Sore throatB.?JaundiceC.? CoughingD.? Stomach cramps18. Where should a food handler wash his or her hands after prepping food? (NCCTE.9_12.FE.FN42.1.03) A.?Three-compartment sinkB.?Utility sinkC.? Designated sink for handwashingD.? Food prep sink19. When should a food handler with a sore throat and fever be excluded from the operation? (NCCTE.9_12.FE.FN42.1.03) A.?When the customers served are primarily a high-risk populationB.?When the food handler''s fever over 100° F (38° C)C.? After the food handler has a sore throat that has lasted for more than 5 daysD.? Before the regulatory authority is notified20. A food handler comes to work with diarrhea. What should the manager tell the food handler to do? (NCCTE.9_12.FE.FN42.1.03) A.?Do not work with foodB.?Go homeC.? Clean the restroom after each useD.? Only bus tables21. What should a food handler do to make gloves easier to put on? (NCCTE.9_12.FE.FN42.1.03) A.?Sprinkle flour in the glovesB.?Blow in the glovesC.? Select the correct size glovesD.? Roll the gloves up22. When can a food handler diagnosed with jaundice return to work? (NCCTE.9_12.FE.FN42.1.03) A.?After 1 weekB.?When his or her skin return to a natural colorC.? Seven days after the last symptom is observedD.? When approved by the regulatory authority23. What is the purpose of hand antiseptic? (NCCTE.9_12.FE.FN42.1.03) A.?Eliminate the need for handwashingB.?Increase the use of sanitizing solutionsC.? Lower the number of pathogens on the skinD.? Eliminate the need for the use of gloves.24. Single-use gloves are not required when (NCCTE.9_12.FE.FN42.1.03) A.?the food handler has a latex sensitivity.B.?Prepping ready-to-eat foodC.? washing produce.D.? Handling cooked food25. What should food handlers do after leaving and returning to the prep area? (NCCTE.9_12.FE.FN42.1.03) A.?Put on glovesB.?Remove their apronC.? Wash handsD.? Apply hand antiseptic26. What should a server do after clearing the table? (NCCTE.9_12.FE.FN42.1.03) A.?Apply hand antisepticB.?Wash handsC.? Put disposable gloves back onD.? Rinse hands in warm water27. What must a food handler with an infected hand wound do to work safely with food? (NCCTE.9_12.FE.FN42.1.03) A.?Cover the wound with an impermeable cover and wear a single-use gloveB.?Avoid working with raw food until the wound is completely dryC.? Place a bandage on the woundD.? Apply hand sanitizer to the wound28. What must food handlers do when handling ready-to- eat food? (NCCTE.9_12.FE.FN42.1.03) A.?Wear single-use glovesB.?Sanitize their handsC.? Wear an apronD.? Use bare hands29. When must a food handler change gloves? (NCCTE.9_12.FE.FN42.1.03) A.?After 1 hour of constant useB.?As soon as they become dirty or tornC.? At the end of the shiftD.? Every 6 hours30. What strategy can prevent cross-contamination? (NCCTE.9_12.FE.FN42.2.01) A.?Buy food that does not require preppingB.?Prep food on both sides of a cutting boardC.? Prep raw food and ready-to-eat food at the same timeD.? Avoid time-temperature abuse31. What temperatures do infrared thermometers measure? (NCCTE.9_12.FE.FN42.2.01) A.?Internal foodB.?AirC.? SurfaceD.? Oven32. When can glass thermometers be used? (NCCTE.9_12.FE.FN42.2.01) A.?When candy is being madeB.?When checking liquidsC.? When enclosed in a shatterproof casingD.? When hanging in a cooler33. Why should food temperatures be taken in two different locations? (NCCTE.9_12.FE.FN42.2.01) A.?To ensure the thermometer is calibrated correctlyB.?It is required by the manufacturerC.? To ensure the thermometer is accurate to +/-2°F or +/-1°CD.? Temperature may vary in food34. A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish? (NCCTE.9_12.FE.FN42.2.02) A.?April 4B.?April 8C.? April 6D.? April 1035. What information must be included on the label of food packaged on-site for retail sale? (NCCTE.9_12.FE.FN42.2.02) A.?Pack dateB.?List of ingredientsC.? Storage guidelinesD.? Serving size36. How should an item that has been recalled by its manufacturer be stored in an operation? (NCCTE.9_12.FE.FN42.2.02) A.?Together with food that will be servedB.?Separately from food that will be servedC.? In vacuum-packed bagsD.? In self-draining containers37. A food handler has just finished storing a dry food delivery. Which step was done correctly? (NCCTE.9_12.FE.FN42.2.02) A.?Stored away from the wallB.?Stored food 4 inches off the floorC.? Stored food underneath a stairwellD.? Stored food in an empty chemical container38. Which item should be rejected? (NCCTE.9_12.FE.FN42.2.02) A.?Bags of organic cookies in torn packagingB.?Bottled milk at 41°F (5°C)C.? Shell eggs at an air temperature of 45°F (7°C)D.? Live oysters at internal temperature of 50° F (10 ° C)39. Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours? (NCCTE.9_12.FE.FN42.2.02) A.?12 hoursB.?24 hoursC.? 48 hoursD.? 72 hours40. What should be done with a package of flour that is received with signs of dampness on the bag? (NCCTE.9_12.FE.FN42.2.02) A.?Reject the flour and return to the supplierB.?Accept the flour and place in the dry storageC.? Dry the bag thoroughly before useD.? Store the bag in a cooler at 41°F (5°C) or lower41. What should staff do when receiving a delivery of food and supplies? (NCCTE.9_12.FE.FN42.2.02) A.?Inspect non-food items firstB.?Store it immediately and inspect it laterC.? Visually inspect all food itemsD.? Stack the delivery neatly and inspect it within 12 hours42. What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale? (NCCTE.9_12.FE.FN42.2.02) A.?Quality of foodB.?Potential allergensC.? Reheating instructionsD.? Storage requirements43. What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations? (NCCTE.9_12.FE.FN42.2.03) A.?PasteurizedB.?PooledC.? Hard-boiledD.? Shelled44. A local nursing home has a yearly barbecue for its residents. Which food item should not be served? (NCCTE.9_12.FE.FN42.2.03) A.?Deviled eggsB.?Potato saladC.? Raw carrotsD.? Rare hamburgers45. What is the minimal internal cooking temperature for a veal chop? (NCCTE.9_12.FE.FN42.2.03) A.?135°F (57°C)B.?145°F (63°C)C.? 155°F (68°C)D.? 165°F (74°C)46. What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness? (NCCTE.9_12.FE.FN42.2.03) A.?Heat the food to destroy pathogensB.?Throw it outC.? Recondition the foodD.? Make sure food has not been time-temperature abused47. What should a food handler do with food after it is thawed in the microwave? (NCCTE.9_12.FE.FN42.2.03) A.?Cook it using conventional cooking equipmentB.?Cover the food to prevent it from drying outC.? Check the temperature in at least 2 placesD.? Let the food stand for 2 minutes before cooking48. What must an operation do before packaging fresh juice on-site for later sale? (NCCTE.9_12.FE.FN42.2.03) A.?Obtain a varianceB.?Freeze the juiceC.? Hold produce at 41°F (5°C) or lowerD.? Contact OSHA49. What temperature must stuffed lobster be cooked to? (NCCTE.9_12.FE.FN42.2.03) A.?135°F (57°C) for 4 minutesB.?145°F (63°C) for 4 minutesC.? 155°F (68°C) for 15 secondsD.? 165°F (74°C) for 15 seconds50. What temperature must be cooked vegetables reach to be safely hot-held for service? (NCCTE.9_12.FE.FN42.2.03) A.?135°F (57°C)B.?145°F (63°C)C.? 155°F (68°C)D.? 165°F (74°C)51. Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve? (NCCTE.9_12.FE.FN42.2.03) A.?PancakesB.?Soft boiled eggsC.? Corned beef hashD.? Mayonnaise52. A food handler has cooled a container of chili to 70°F (21°C) in 1 hour. How much time is left to cool the chili to 41°F (5°C)? (NCCTE.9_12.FE.FN42.2.03) A.?2 hoursB.?3 hoursC.? 4 hoursD.? 5 hours53. What is the minimum internal cooking temperature for chicken breast? (NCCTE.9_12.FE.FN42.2.03) A.?135°F (57°C) for 4 minutesB.?145°F (63°C) for 4 minutesC.? 155°F (68°C) for 15 secondsD.? 165°F (74°C) for 15 seconds54. When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff? (NCCTE.9_12.FE.FN42.2.04) A.?TelephoneB.?Text or email messageC.? Labels on foodD.? Verbal instructions55. How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out? (NCCTE.9_12.FE.FN42.2.04) A.?2 hoursB.?4 hoursC.? 6 hoursD.? 8 hours56. What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table? (NCCTE.9_12.FE.FN42.2.04) A.?Wrap the utensils with a clean napkinB.?Leave the utensils for the next guestC.? Clean and sanitize the utensilsD.? Wipe off the utensils and reuse57. What rule for serving bread should food handlers practice? (NCCTE.9_12.FE.FN42.2.04) A.?Do not re-serve uneaten breadB.?Reheat uneaten bread before serving to other customersC.? Recycle unused, uncovered butter for use in other food itemsD.? Clean and sanitize bread baskets between each customer58. In a self-service area, bulk unpackaged food does not need a label if the product (NCCTE.9_12.FE.FN42.2.04) 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 an unregulated processing plant.D.? has been prepared at a vendor''s processing plant.59. What is the minimum internal temperature hot food must be held at to prevent pathogens from growing? (NCCTE.9_12.FE.FN42.2.04) A.?115°F (46°C)B.?125°F (51°C)C.? 135°F (57°C)D.? 145°F (62°C)60. A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time must the tuna salad be served or thrown out? (NCCTE.9_12.FE.FN42.2.04) A.?12:00 p.m.B.?2:00 p.m.C.? 3:00 p.m.D.? 4:00 p.m.61. When can raw, unpackaged meat be offered for self-service? (NCCTE.9_12.FE.FN42.2.04) A.?At organic food standsB.?At Mongolian barbequesC.? When the meat is high qualityD.? When the meat is frozen62. What rule for serving condiments should be practiced? (NCCTE.9_12.FE.FN42.2.04) A.?Serve condiments in original containersB.?Serve condiments in antimicrobial containersC.? Combine bowls of leftover condiments with fresh onesD.? Serve bottle condiments that remain open between uses63. Bulk unpackaged foods in self-service areas must be labeled when (NCCTE.9_12.FE.FN42.2.04) A.?the food is prepared on the premises.B.?the manufacturer claims the food is healthy.C.? the food is prepared by another manufacturer.D.? the food supports pathogen growth.64. The temperature of duck breast is checked during cooking. According to the operation''s policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165°F (74°C). What HACCP principle is addressed by cooking the duck breast to 165°F (74°C)? (NCCTE.9_12.FE.FN42.2.05) A.?Hazard AnalysisB.?VerificationC.? MonitoringD.? Critical limit65. Which of these food processes does not require a variance from a regulatory authority? (NCCTE.9_12.FE.FN42.2.05) A.?Smoking food as a method to preserve itB.?Buying bean sprouts from a reputable supplierC.? Curing foodD.? Pasteurizing juice on-site66. What is the first step in developing a HACCP Plan? (NCCTE.9_12.FE.FN42.2.05) A.?Identify corrective actionsB.?Conduct a hazard analysisC.? Establish monitoring proceduresD.? Determine critical control points67. The temperature of clam chowder is checked during holding. According to the operation''s policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup? (NCCTE.9_12.FE.FN42.2.05) A.?Hazard analysisB.?VerificationC.? MonitoringD.? Corrective action68. Which process requires a variance from the regulatory authority? (NCCTE.9_12.FE.FN42.2.05) A.?Smoking food to enhance flavorB.?Serving wild gameC.? Serving imported cheeseD.? Sprouting seeds or beans69. What is a cross-connection? (NCCTE.9_12.FE.FN42.3.01) A.?Backflow of clean water into dirty waterB.?Physical link between safe water and dirty waterC.? Water transport vehicleD.? Approved public water main70. What information must be posted on a dishwasher? (NCCTE.9_12.FE.FN42.3.01) A.?Manufacturer phone numberB.?Correct settingsC.? Recommended sanitizing amountsD.? Schedule for cleaning71. What scenario can lead to pest infestation? (NCCTE.9_12.FE.FN42.3.01) A.?Storing recyclables in paper bagsB.?Cleaning up spills around garbage containersC.? Rotating products using the FIFO methodD.? Installing air curtains above doors72. What factors influence the effectiveness of a chemical sanitizer? (NCCTE.9_12.FE.FN42.3.02) A.?Concentration, temperature, contact time, pH, and water hardnessB.?Concentration, absorbency, moisture, alkalinity, salinityC.? Concentration, protein, acidity, air temperature, strengthD.? Concentration, water activity, reactivity, pressure, density73. What is the first step of cleaning and sanitizing stationary equipment? (NCCTE.9_12.FE.FN42.3.02) A.?Take off removable partsB.?Unplug the unitC.? Spray the surface with cleanserD.? Wash the equipment surface using hot water74. What temperature should the water be for manual dishwashing? (NCCTE.9_12.FE.FN42.3.02) A.?Must be at least 70° F (21°C)B.?Must be at least 90 °F (32°C)C.? Must be at least 100°F (76°C)D.? Must be at least 110°F (43°C)75. What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals? (NCCTE.9_12.FE.FN42.3.02) A.?Environmental Protection AgencyB.?Occupational Safety and Health AdministrationC.? People for the Ethical Treatment of AnimalsD.? National Restaurant Association76. What must staff members do when transferring chemicals to a new container? (NCCTE.9_12.FE.FN42.3.02) A.?Label the containerB.?Complete an MSDS requestC.? Log the transfer in the MSDSD.? Store the chemical in a locked cabinet77. What temperature must a high-temperature dishwasher''s final sanitizing rinse be? (NCCTE.9_12.FE.FN42.3.02) A.?At least 150° F (65° C)B.?At least 160° F (71° C)C.? At least 170° F (76° C)D.? At least 180° F (82° C)78. How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength? (NCCTE.9_12.FE.FN42.3.02) A.?Rinse it from the surface and then apply it a second timeB.?Test the surface first to confirm that there are no pathogensC.? Use a test kit to check the sanitizer''s concentration when mixing itD.? Heat it to the temperature recommended by the manufacturer79. What thermometer is best suited to checking a dishwashing machine''s final rinse temperature? (NCCTE.9_12.FE.FN42.3.02) A.?Time-temperature indicatorB.?Infrared thermometerC.? Maximum registering thermometerD.? Immersion probe ................
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