ServSafe Food Handler Practice Test 1 Answers

Which method is a safe way to thaw food?

As part of the cooking process(CORRECT ANSWER)
Under running water at 125°F (52°C) or higher
Submerged in a sink of standing water at 70°F (21°C)
On the counter at room temperature

One way for managers to show that they know how to keep food safe is to

become certified in food safety.(CORRECT ANSWER)
take cooking temperatures.
monitor employee behaviors.
conduct self-inspections.

A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?

Identifying risks
Monitoring
Corrective action(CORRECT ANSWER)
Re-evaluation

Where should personal items, like a coat, be stored in the operation?

On a shelf, above food
On a shelf, below food
In a designated area, away from food(CORRECT ANSWER)
In a kitchen, away from moving equipment

Where should food handlers wash their hands?

Prep sink
Utility sink
Designated sink for handwashing(CORRECT ANSWER)
Three-compartment sink

What must a manager do with a recalled food item in the operation?

Combine the item with non-recalled items during preparation
Record the names of customers who purchase the item.
Store the recalled item separately from other food.(CORRECT ANSWER)
Sell all recalled items within 24 hours.

An imminent health hazard, such as a water supply interruption, requires immediate correction or

a HACCP plan.
closure of the operation.(CORRECT ANSWER)
evaluation of the situation.
normal operating procedures.

How should the temperature of a shipment of sour cream be taken when it arrives at an operation?

Place a hand on a container to see if it is cool to the touch.
Hold an infrared thermometer as close as possible to a case.
Place the thermometer stem between shipping boxes for a reading.
Remove the lid of a container and put the thermometer stem into the sour cream.(CORRECT ANSWER)

What is the most important factor in choosing an approved food supplier?

It has a HACCP program or other food safety system.
It has documented manufacturing and packing practices.
Its warehouse is close to the operation, reducing shipping time.
It has been inspected and complies with local, state, and federal laws.(CORRECT ANSWER)

A manager’s responsibility to actively control risk factors for foodborne illnesses is called

hazard analysis critical control point (HACCP).
quality control and assurance.
food safety management.
active managerial control.(CORRECT ANSWER)

What is the main reason for food handlers to avoid scratching their scalps?

Transferring a food allergen
Spreading pathogens to the food(CORRECT ANSWER)
Getting food in their hair
Causing toxic-metal poisoning

When may food handlers wear plain-band rings?

At any time(CORRECT ANSWER)
When not handling food
Only if wearing gloves
Only if washing dishes

When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap?

5 seconds
8 seconds
10 seconds(CORRECT ANSWER)
18 seconds

What is the best way to protect food from deliberate tampering?

Make it as difficult as possible for someone to tamper with it.(CORRECT ANSWER)
Allow former employees into the operation.
Perform spot inspections on new vendors.
Use the USDA A.L.A.R.M. system.

The purpose of a food safety management system is to

keep all areas of the facility clean and pest-free
identify, tag, and repair faulty equipment within the facility
prevent foodborne illness by controlling risks and hazards(CORRECT ANSWER)
use the correct methods for purchasing and receiving food.

A food item that is received with an expired use-by date should be

rejected.(CORRECT ANSWER)
used immediately.
accepted but labeled differently.
accepted but kept separate from other items.

Ice crystals on a frozen food item indicate

time-temperature abuse.(CORRECT ANSWER)
cross-contamination.
poor cleaning and sanitizing.
poor personal hygiene.

What is a basic characteristic of a virus?

Destroyed by cooking
Grows in food
Requires a living host to grow(CORRECT ANSWER)
D Commonly found in cattle intestines

After handling raw meat and before handling produce, what should food handlers do with their gloves?

Clean and sanitize them.
Continue working with them.
Set them aside if working with meat again later.
Wash hands and change them.(CORRECT ANSWER)

A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control?

Management oversight
Corrective action
Re-evaluation
Identify risks

How should chemicals be stored?

Above food
Away from prep areas(CORRECT ANSWER)
In food storage areas
With kitchenware

When delivering food for off-site service, raw poultry must be stored

at a lower temperature than ready-to-eat food.
separately from ready-to-eat food.(CORRECT ANSWER)
without temperature control.
above raw beef.

Supplies should be stored away from the walls and at least _____ off of the floor.

2 inches (5 centimeters)
4 inches (10 centimeters)
5 inches (13 centimeters)
6 inches (15 centimeters)(CORRECT ANSWER)

What must food handlers do after touching their body or clothing?

Wash their hands(CORRECT ANSWER)
Rinse their gloves
Change their aprons
Use a hand antiseptic

Cold food can be held intentionally without temperature control for hours as long as it does not exceed 70°F (21°C).

2
4
6(CORRECT ANSWER)
8

What is the minimum internal cooking temperature for seafood?

135°F (57°C) or higher for 15 seconds
145°F (63°C) or higher for 15 seconds(CORRECT ANSWER)
155°F (68°C) or higher for 15 seconds
165°F (74°C) or higher for 15 seconds

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

Customers served are primarily a high-risk population(CORRECT ANSWER)
Fever is over 100°F (38°C)
Sore throat has lasted for more than 5 days
Before the regulatory authority is notified

What should a food handler do when working with an infected cut on the finger?

Cover the wound with a bandage.
Stay away from food and prep areas.
Cover the hand with a glove or a finger cot.
Cover the wound with an impermeable bandage or finger cot and a glove.(CORRECT ANSWER)

What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours?

Date mark it.(CORRECT ANSWER)
Sell it.
Throw it away.
Serve it within the next hour.

Soup on a buffet should be labeled with the

name of the food.(CORRECT ANSWER)
prep date.
soup’s ingredients.
use-by date.

Which item should be rejected?

Bags of organic cookies in torn packaging(CORRECT ANSWER)
Bottled milk at 41°F (5°C)
Single-use cups in original packing
Live oysters with an internal temperature of 50°F (10°C)

What is the only jewelry that may be worn on the hands or arms while handling food?

Plain-band ring(CORRECT ANSWER)
Medical ID bracelet
Leather-band watch
Diamond ring

In addition to other criteria, how many people must have the same symptoms in order for a foodborne illness to be considered an outbreak?

At least 1
At least 2(CORRECT ANSWER)
At least 10
At least 20

A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food?

Cool the food to 41°F (5°C) or lower.
Serve the food immediately.
Cook the food 165°F (74°C).
Throw the food away.(CORRECT ANSWER)

What should food handlers do after prepping food and before using the restroom?

Wash their hands
Take off their hats
Change their gloves
Take off their aprons(CORRECT ANSWER)

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?

Refer to the vendor notification for next steps
Contact the supplier and arrange for the product to be picked up.
Label the item to prevent it from accidently being placed back in inventory.(CORRECT ANSWER)
Inform the local media, customers, and employees of the reason for the recall.

To prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security of products, keep information related to food security on file, and know

when to register with the EPA.
how to fill out an incident report.
where to find Safety Data Sheets in the operation.
who is in the facility.(CORRECT ANSWER)

Hot TCS food being hot-held for service must be at what temperature?

70°F (21°C) or above
125°F (52°C) or above
135°F (57°C) or above(CORRECT ANSWER)
155°F (68°C) or above

After which activity must food handlers wash their hands?

Clearing tables(CORRECT ANSWER)
Putting on gloves
Serving customers
Applying hand antiseptic

Food must be cooled from 135°F (57°C) to ______ within 2 hours.

80°F (27°C)
45°F (7°C)
70°F (21°C)(CORRECT ANSWER)
41°F (5°C)