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Quiz Session - Attempts With Random Questions

ServSafe Exam Questions

Page 10 of 25

181.

In which scenario is a food handler not required to wash hands?

  • After getting a piece of bread from the bin

  • Before wearing disposable gloves

  • After sneezing, coughing, or using a tissue

  • After preparing the same kind of food for one hour 

Correct answer: 

Hands are contaminated after using the restroom, sneezing, coughing, using a tissue, and smoking. Therefore, hands must be washed after all these activities. Hands must also be washed before wearing disposable gloves, and at least every hour even when preparing the same kind of food. 

Hands may not necessarily be easily contaminated immediately after touching ready-to-eat food, like getting a piece of bread from the bin. 

182.

What is the lower limit of the Temperature Danger Zone?

  • 41 degrees Fahrenheit (5 degrees Celsius)

  • 45 degrees Fahrenheit (7 degrees Celsius)

  • 48 degrees Fahrenheit (9 degrees Celsius)

  • 54 degrees Fahrenheit (12 degrees Celsius)

Correct answer: 41 degrees Fahrenheit (5 degrees Celsius)

When Time and Temperature Control for Safety (TCS) foods are exposed to temperatures as low as 41 degrees Fahrenheit, bacterial growth starts. Temperatures below this are considered safe storage temperatures for chilled items, and temperatures above 135 degrees Fahrenheit (57 degrees Celsius) are high enough to kill many bacteria.

183.

A food handler with a semi-bald haircut is required to wear a hair covering.

Is this correct? Why or why not?

  • Yes, because wearing a hair covering prevents a food handler from touching their heads.

  • Yes, because it is part of the uniform. 

  • No, because it is not likely for hair that short to fall into the food. 

  • No, because it will not be comfortable for the food handler. 

Correct answer: Yes, because wearing a hair covering prevents a food handler from touching their heads.

Hair covering is not only used to prevent hair from falling into the food and food-contact areas, but it is also used to prevent food handlers from touching their heads or fixing their hair, and prevents sweat from falling into the food, both of which can cause cross-contamination. 

184.

Which of the following must be done to ensure that both cross-contamination, and time-temperature abuse will not occur in self-service areas?

  • Stock displays with the correct utensils.

  • Keep raw meat, fish, and poultry together with ready-to-eat food. 

  • Allow customers to refill plates at self-service areas.

  • Use ice that was used to keep food or beverages cold, as an ingredient.

Correct answer: Stock displays with the correct utensils.

Prevent time-temperature abuse and cross-contamination in self-service areas: 

  • Keep raw meat, fish, and poultry separate from ready-to-eat food.
  • Do NOT let customers refill plates or use dirty utensils.
  • Stock displays with the correct utensils.
  • NEVER use ice as an ingredient if it was used to keep food or beverages cold.

185.

What must a food delivery person never do?

  • Directly handle food

  • Check the packaging for contamination

  • Verify for order completion

  • Ensure that the food does not spill out of the container

Correct answer: Directly handle food

Third-party food delivery people are given packed food by the restaurant, or groceries. These food packs must never be opened by the delivery person. Therefore, food must not be handled directly by them. 

However, the delivery person must verify that the food is complete, the packaging is not contaminated, and ensure that the food does not spill out of the container.

186.

Which of the following surfaces is correctly sanitized?

  • Jamie made a chlorine sanitizer solution with water at 100°F (38°C). The test kit showed the concentration was at 50 ppm. She placed pots and pans in this solution for seven seconds.

  • Gem mixed chlorine sanitizer with water at 75°F (24°C). The chlorine test strip showed the concentration was at 25 ppm. She soaked some mixing bowls in the solution for seven seconds.

  • Josh mixed iodine sanitizer with water at 68°F (20°C). The iodine test kit showed that the concentration was at 8 PM. He put some tongs and ladles in the solution for 30 seconds.

  • Rose filled the sink with 165°F (74°C) water. He then put the parts of a slicer in this water to soak for 30 seconds.

Correct answer: Jamie made a chlorine sanitizer solution with water at 100° F (38°C). The test kit showed the concentration was at 50 ppm. She placed pots and pans in this solution for seven seconds.

The following are the correct sanitizing concentration and water temperature requirements: 

  • Chlorine - > 100°F (38°C) or >75°F (24°C) for seven seconds
  • Iodine - 68°F (20°C) for >30 seconds
  • Quats - 75°F (24°C) for >30 seconds
  • Heat sanitizing 171°F (77°C) for > 30 seconds

187.

Which of the following is true regarding lighting in the operations:

  • Lights can be a source of physical hazard. 

  • Only lights in preparation areas should have shatter-resistant lightbulbs or protective covers.

  • Areas of the facility have the same lighting intensity requirements.

  • Replace light bulbs when three to five bulbs burn out. 

Correct answer: Lights can be a source of physical hazard. 

Consider the following when installing and maintaining lighting:

  • Different areas of the facility have different lighting intensity requirements.
  • All lights should have shatter-resistant lightbulbs or protective covers.
  • Replace burned out bulbs immediately.

188.

Which of the following is not correct in terms of equipment maintenance?

  • All staff on duty can maintain it.

  • It must be maintained consistently.

  • Check the equipment to make sure it is working.

  • Set up a maintenance schedule with your supplier or manufacturer.

Correct answer: All staff on duty can maintain it.

When the equipment has been correctly installed:

  • It must be maintained consistently.
  • Only qualified people should conduct maintenance. Not all staff can maintain the equipment since it requires training to fix any specific equipment.
  • Set up a maintenance schedule with your supplier or manufacturer.
  • Check the equipment to make sure it is working.

189.

Who among the following group has a higher risk of getting a foodborne illness?

  • Transplant recipients

  • School teachers

  • College students

  • Health care providers

Correct answer: Transplant recipients

These people have a higher risk of getting a foodborne illness because of their weak immune systems:

  • Elderly people
  • Preschool-age children
  • People with compromised immune systems, such as transplant recipients

190.

A female manager instructs the female servers to unbutton the first button of their uniforms to get more tips. 

Based on the following guidelines, how would you rate this behavior?

  • Red light—Inappropriate conduct that needs to stop immediately
  • Yellow light—Behavior is risky and has a high potential for offending someone
  • Green light—Conduct is not likely to be misunderstood and most people would not find it unwelcome

  • Yellow light

  • Red light

  • Green light

  • More information is needed to rate this behavior

Correct answer: Yellow light

To help you in determining whether a behavior is acceptable in the workplace or might be considered sexual harassment, think about behavior using a traffic light as your guide. 

  • Red light—Inappropriate conduct that needs to stop immediately. May be illegal. Examples: Asking for sexual favors in exchange for job-related benefits; touching someone without their consent
  • Yellow light—Behavior is risky and has a high potential for offending someone. Could contribute to a hostile environment. Examples: Making sexual jokes or showing sexual pictures; commenting on someone’s body; telling someone to dress sexier; making comments about someone’s sexual orientation or gender identity
  • Green light—Not likely to be misunderstood and most people would not find it unwelcome. Examples: Smiling at someone; giving someone an occasional compliment; giving feedback about performance; mentoring another employee

191.

Which of the following must be considered in choosing an indoor garbage bin?

  • Pest-proof

  • Light-colored

  • Lightweight

  • Slim design

Correct answer: Pest-proof

Garbage attracts pests, therefore it is important that the garbage bins are pest-proof. 

The color, weight, and design of the garbage bin does not bear significance to food safety.  

192.

What is the most common foodborne illness in the U.S.?

  • Norovirus

  • Escherichia coli

  • Hepatitis A

  • Salmonella

Correct answer: Norovirus

The most common foodborne illness in the U.S. is Norovirus, due to being highly contagious and having a low infectious dose. Sometimes it is caused by shellfish, but usually it comes from people. Preventing it couldn't be simpler: by washing your hands. 

Escherichia coli, Hepatitis A, and Salmonella are included in the top foodborne illnesses causing pathogens. 

193.

Which of the following food items is good for slowing the movement of alcohol to the small intestines? 

  • Mozzarella sticks

  • Penne Alfredo 

  • Pretzels

  • Chips

Correct answer: Mozzarella sticks

Any food is better than no food when it comes to keeping alcohol in the stomach as long as possible, but high-fat foods like pizza, chicken wings, nachos, and fried items, and high-protein items like meat, fish, and eggs are best because they take longer to digest. 

Easily digested foods like bread and pasta, and salty foods that make you thirsty like peanuts, pretzels, and chips, are not best because they aren’t as effective at slowing alcohol absorption and may actually make you drink more.

194.

Which of the following is not included in a food allergy policy?

  • How to bill a guest who had moderate to severe food allergy reaction. 

  • Information about food storage and segregation

  • Recipe substitutions

  • How to communicate with the guests and with each other when handling guests with food allergies

Correct answer: How to bill a guest who had a moderate to severe food allergy reaction

The policy includes accommodations that can be made, information about food storage and segregation, recipe substitutions, and how orders for guests with allergies should be handled. The policy also includes how to communicate with the guests and with each other when handling guests with food allergies, and who will do the communicating. A food allergen policy must focus on preventive methods vs. service recovery procedures example:  how to bill a guest who had an allergic reaction. 

195.

Which of the following is not the proper way of identifying major allergens on a food label?

  • Write the ingredient using its less common name.

  • List the common name of the allergen in parenthesis after its less common name

  • List all of the Big 8 allergens contained in the product with a “contains” statement.

Correct answer: Write the ingredient using its less common name.

Writing the ingredient using its less common name is not helpful for consumers with food allergies. 

The allergen's food-source name has to be declared at least once on the food label. There are two ways to do this:

  1. The label might list the common name of the allergen in parenthesis after its less common name.
  2. List all of the Big 8 allergens contained in the product in a single statement. They do this with a “contains” statement.

196.

Part of hand care guidelines is nail care. How often should nails be cut and filed?

  • When the nails are long enough to hide dirt under them

  • Daily

  • Weekly

  • Monthly

Correct answer: When the nails are long enough to hide dirt under them

The frequency of cutting and filing nails depends on their rate of growth, and this varies from one person to another.

Daily cutting and filing of fingernails is too much. Weekly may be applicable to some, but not all. Monthly frequency is too long. 

197.

Which of the following delivery people delivered the food at the correct temperature? 

  • David picked up the food immediately after accepting the delivery notice, and went straight to the customer to deliver it. 

  • Liz stopped at the gas station after accepting the delivery, then went to the customer to deliver it. 

  • Russ picked up the food immediately after accepting the delivery notice, then stopped by a convenience store before delivering it to the customer. 

  • Amelia picked up 2 more orders after accepting the delivery, and delivered them after. 

Correct answer: David picked up the food immediately after accepting the delivery notice, and went straight to the customer to deliver it. 

To maintain the correct food temperatures, third-party delivery people must pick up the order from the establishment immediately after accepting the delivery notice. Then, it should be delivered directly to the customer without any stop overs or delays. 

198.

When applying for a variance, which of the following is not required by the local regulatory authority?

  • Operations must rely on the local authority to verify the effectiveness of the procedures or process.

  • The HACCP plan must include all food safety risks of the chosen preparation practice.

  • The operations must comply with the plan and procedures on a regular basis. 

  • All documents and records must be maintained and provided upon request of the local authorities. 

Correct answer: Operations must rely on the local authority to verify the effectiveness of the procedures or process.

A HACCP plan may be required when applying for a variance:

  • The plan must include all food safety risks.
  • The operations must comply with the plan and procedures on a regular basis.
  • All documents and records must be maintained and provided upon request.

Documents and records must demonstrate that the operations have:

  • Procedures for monitoring Critical Control Points (CCP)
  • Regular monitoring of the Critical Control Points (CCP)
  • The corrective actions if there is a breech of Critical Control Points (CCP)
  • Verification of the effectiveness of the procedures or process

199.

What parasite has been linked with produce such as berries, lettuce, or basil? 

  • Cyclospora cayetanensis

  • Cryptosporidium parvum

  • Giardia duodenalis

  • Anisakis simplex

Correct answer: Cyclospora cayetanensis

Cyclospora cayetanensis is a parasite that has been found in contaminated water and has been associated with produce irrigated or washed with the contaminated water. It can also be found in the feces of infected people. Food handlers can transfer it to the perfect food when they touch it with fingers containing feces. For this reason, food handlers with diarrhea must be excluded from working. It is also critical to purchase produce from approved reputable suppliers. 

Cryptosporidium parvum and Giardia duodenalis  are commonly associated with contaminated water and produce. Anisakis simplex is commonly associated with seafood. 

200.

Which thermometer must be used in taking the temperatures of hot food held for service?

  • Thermocouple with insertion probe

  • Infrared thermometer

  • Maximum registering tape

  • Temperature gauge of the hot holding unit (equipment)

Correct answer: Thermocouple with penetration probe

Using a thermocouple with a penetration probe is best for checking internal food temperature. It can be used to check at different locations. 

An infrared thermometer does not take internal food temperatures but only surface temperatures, so it cannot be used. A maximum registering tape only registers the maximum temperature reached, which can be a challenge if the food temperature goes down. The equipment gauge must not be used to check food temperatures since it measures the temperature of the equipment and not the food. 

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