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Quiz Session - Attempts With Random Questions

ServSafe Exam Questions

Page 3 of 25

41.

Which of the following practices cannot prevent guests from becoming intoxicated?

  • Estimating liquor measurements in the recipe

  • Offering water

  • Offering non-alcoholic drinks

  • Setting drink limits

Correct answer: Estimating liquor measurements in the recipe

Some simple practices that can be done to help guests drink responsibly and provide good service include:

  • Offering water and non-alcoholic drinks. Drinking alcohol causes dehydration. This may cause guests to drink more than they normally would. Offering water and nonalcoholic drinks and refilling them frequently relieves this problem. It helps keep guests hydrated and it may reduce the amount of alcohol they drink.
  • Offering food. Food keeps alcohol in the stomach for a longer period of time, slowing its movement into the small intestine and, more importantly, into the bloodstream. Any food is better than no food. For the best results, offer food high in fat and protein. Avoid suggesting carbohydrates and salty foods.
  • Measure the liquor in the recipe. Measuring liquor is the best way to prevent overpouring. You may use jiggers, mechanical pourspouts, or technology-equipped pour spouts. Train bartenders to free pour accurately and regularly check their accuracy using pour tests.
  • Setting  drink limits. Some establishments limit the number of drinks that will be served to guests. For example, the establishment set a maximum number of drinks that can be served to each guest per hour. This may slow drinking, which can help prevent intoxication. 

42.

What is not an example of achieving active managerial control in an operation?

  • Integrated Pest Management (IPM)

  • Hazard Analysis Critical Control Point (HACCP) 

  • Incorporation of Standard Operating Procedures (SOPs)

Correct answer: Integrated Pest Management (IPM)

Integrated Pest Management (IPM) is one of the pre-requisite programs that must be implemented before implementing active managerial control. 

There are many ways to achieve active managerial control in the operation. According to the Food and Drug Administration (FDA), you can use simple tools such as training programs, manager supervision, and incorporation of SOP's. Active managerial control can also be achieved through more complex solutions such as a Hazard Analysis Critical Control Point (HACCP) program. 

43.

There will be a cocktail party at the restaurant tonight, with an estimated 300 guests. One of the dishes that will be served is shrimp cocktail.

What is the minimum internal temperature for shrimp?

  • 145 degrees Fahrenheit (63 degrees Celsius) for 15 seconds

  • 165 degrees Fahrenheit (74 degrees Celsius) for 15 seconds

  • 145 degrees Fahrenheit (63 degrees Celsius) for 4 minutes

  • 135 degrees Fahrenheit (57 degrees Celsius) for 15 seconds

Correct answer: 145 degrees Fahrenheit (63 degrees Celsius) for 15 seconds

Required minimum internal cooking temperatures: 

  • Poultry: 165 degrees Fahrenheit (74 degrees Celsius) for < 1 second
  • Ground meat: 155 degrees Fahrenheit (68 degrees Celsius) for 17 seconds
  • Seafood: 145 degrees Fahrenheit (63 degrees Celsius) for 15 seconds
  • Pork, beef, veal, lamb: 145 degrees Fahrenheit (63 degrees Celsius) for 15 seconds
  • Roasts: 145 degrees Fahrenheit (63 degrees Celsius) for 4 minutes
  • Food from plants: 135 degrees Fahrenheit (57 degrees Celsius) for 15 seconds

44.

Which among the following is not true regarding alcohol service?

  • You must refuse to serve alcohol to a pregnant individual.

  • You must not allow drinking games and contests.

  • You must not discriminate against customers due to race, color, gender, sexual orientation, age, disability, religion, or creed. 

  • You must not allow gambling, prostitution, and possession, sale, or use of illegal drugs in your establishment.

Correct answer: You must refuse to serve alcohol to a pregnant individual.

You can be held liable if:

  • You knowingly allow gambling, prostitution, or other lewd behavior.
  • You allow drinking games and contests. These are illegal in most states, including beer pong and quarters, because games like this lead to intoxication.
  • You allow the possession, sale, or use of illegal drugs in your establishment.
  • You are held liable by state laws if you discriminate against customers due to race, color, gender, sexual orientation, age, disability, religion, or creed.
  • You can’t refuse service to a pregnant individual as that is considered gender discrimination.

45.

Which of the following seals does not imply that the equipment is tested to be safe for food?

  • ServSafe®

  • NSF mark

  • UL EPH classified mark

  • ETL sanitation mark

Correct answer: ServSafe® mark

ServSafe® is a trademark that provides ANSI accredited Food Safety Programs. 

When purchasing equipment, the following marks mean that the equipment meets certain standards if it comes into contact with food: 

  • UL EPH classified mark
  • NSF mark
  • ETL sanitation mark

46.

Which of the following statements is true regarding factors that affect blood alcohol content?

  • Older people will have a higher BAC because they have less of the known enzyme and more body fat.

  • Someone who hasn’t eaten or is dieting will have a lower BAC because food in the stomach slows the rate at which alcohol reaches the small intestine. 

  • Carbonated drinks will result in a lower BAC because carbonation decreases the rate at which alcohol moves from the stomach to the small intestine.

  • The faster alcohol passes through the gut, the faster the intoxication.

Correct answer: Older people will have a higher BAC because they have less of the known enzyme and more body fat.

Older people will have a higher BAC because they have less of the known enzyme and more body fat.

Someone who hasn’t eaten or is dieting will have a higher BAC because food in the stomach slows the rate at which alcohol reaches the small intestine. The faster alcohol passes through the gut, the faster the intoxication. Carbonated drinks will result in a higher BAC because carbonation increases the rate at which alcohol moves from the stomach to the small intestine.

47.

When must a restaurant manager in the state of Illinois be trained with knowledge of food allergies?

  • Within 30 days of hire

  • On the date of hiring 

  • Within a year 

  • Within 5 years

Correct answer: Within 30 days of hire

Illinois:

  • Who needs to be trained: All restaurant Certified Food Protection Managers must be trained within 30 days of hire. A restaurant is defined as any business that is primarily engaged in the sale of ready-to-eat food for immediate consumption. Proof of training must be provided to the health inspector upon request and is an item on the inspection report.
  • Renewal: Every three (3) years

48.

What is the correct path of alcohol through the body?

  • mouth -> stomach -> small intestine -> brain

  • mouth ->stomach -> small intestine -> large intestine -> brain

  • mouth ->stomach -> brain

  • mouth ->stomach -> brain -> kidney

Correct answer: mouth -> stomach -> small intestine -> brain

Alcohol enters the mouth and a small sum is immediately absorbed into the bloodstream. Alcohol continues into the stomach where some is absorbed into the bloodstream through the walls of the stomach. From there, alcohol travels into the small intestine where most of the alcohol is absorbed into the bloodstream. From the bloodstream, alcohol quickly moves through the body and gets to the brain within minutes.

49.

Which of the following is not an example of early intervention to prevent sexual harassment? 

  • Reporting a co-worker who has made inappropriate comments during the past few weeks

  • Telling someone joking about sex - "That is not funny"

  • Changing the topic when the conversation about a certain video was starting to get uncomfortable

  • Calling out someone, and saying “Please don’t talk about sex at work. It makes people uncomfortable.” 

Correct answer: Reporting a co-worker who has made inappropriate comments during the past few weeks

Reporting sexual harassment is always better than letting it go unchecked, but early intervention can help prevent sexual harassment from growing into an even bigger problem. Bystanders—particularly men—can change the culture around sexual harassment by speaking out when they witness inappropriate conduct in the workplace. 

• Speak Up—If you feel comfortable doing so, tell the harasser that what they are saying or doing is not okay. This can be a simple comment, such as, “That’s not funny,” or, “Please don’t talk about sex at work. It makes people uncomfortable.” 

• Create a Distraction—If a conversation is making you or others uncomfortable, you can change the subject. If you witness someone in a bad situation, create a diversion that allows them to get away from a harasser. You might do this by walking into a room, dropping something, or simply making eye contact and letting the harasser know that they’ve been seen. 

• Get Help—Ask a coworker to support you in voicing your concerns. For example, if you call out inappropriate behavior, it helps to have a coworker amplify your message by saying, “I agree,” or, “Me too.” You can also ask a manager or HR representative to intervene on your behalf. 

• Follow Up—If immediate intervention or confrontation is not possible, you can send an email or speak to the person who was being harassed and ask them if they’re okay or need support. Even if they say they don’t want your help at the time, they will know they have an ally if they later decide to report. You can also speak to or send a written message to the harasser after the incident, letting them know in a less confrontational way that what they did was inappropriate.

50.

What kind of substance is alcohol?

  • Depressant

  • Stimulant

  • Hallucinogen

  • Inhalants

Correct answer: Depressant

Alcohol is a depressant. It slows brain activity. As a person drinks, areas of the brain become affected, thereby affecting processes like major motor skills, coordination, memory and judgement. 

Alcohol is not a stimulant, hallucinogen, or inhalant. 

51.

Which of the following situations can lead to pest infestation?

  • A delivery person brings food into the kitchen to be inspected.

  • A dumpster is left closed during the night.

  • Food delivery is rejected because it contains packages with egg and egg casings.

  • The hole around the drain pipe was sealed.

Correct answer: A delivery person brings food into the kitchen to be inspected.

Inspection of deliveries must happen before a product is received and stored or brought inside the kitchen.

Ceiling holes around drain pipes, closing the dumpster at night, and rejecting food deliveries with pest signs are examples of denying pest access to the operation.

52.

Which of following are alternate names for milk in food labels?

  • Cream, Ghee, Lactalbumin

  • Albumin, Albumen, Lysozyme

  • Bran, Bread crumbs, Bulgur

  • Filbert, Gianduja, Hazelnut

Correct answer: Cream, Ghee, Lactalbumin

Cream, Ghee, Lactalbumin are listed as alternate names for milk. 

Other names of some of the major allergens: 

  • Eggs - Albumin, Albumen, Lysozyme
  • Wheat - Bran, Bread crumbs, Bulgur
  • Treenuts - Filbert, Gianduja, Hazelnut

53.

All of the following groups of people are considered to be at higher risk of contracting foodborne illnesses, except:

  • Individuals who smoke

  • Elderly individuals

  • Infants and preschool-aged children

  • Immunocompromised individuals

Correct answer: Individuals who smoke

Populations at high risk for foodborne illnesses are: 

  • Elderly individuals
  • Infants and preschool-aged children
  • Immunocompromised individuals

54.

What is the correct cooling time and temperature?

  • First: Cool from 135 to 70 degrees Fahrenheit (57 to 21 degrees Celsius) within 2 hours / Second: Cool to 41 degrees Fahrenheit (5 degrees Celsius) or lower in the next 4 hours.

  • First: Cool from 135 to 70 degrees Fahrenheit (57 to 21 degrees Celsius) within 4 hours / Second: Cool to 41 degrees Fahrenheit (5 degrees Celsius) or lower in the next 2 hours.

  • First: Cool from 135 to 70 degrees Fahrenheit (57 to 21 degrees Celsius) within 1 hour / Second: Cool to 41 degrees Fahrenheit (5 degrees Celsius) or lower in the next 5 hours.

  • First: Cool from 135 to 70 degrees Fahrenheit (57 to 21 degrees Celsius) within 4 hours / Second: Cool to 41 degrees Fahrenheit (5 degrees Celsius) or lower in the next 4 hours.

Correct answer: First: Cool from 135 to 70 degrees Fahrenheit (57 to 21 degrees Celsius) within 2 hours / Second: Cool to 41 degrees Fahrenheit (5 degrees Celsius) or lower in the next 4 hours.

First: Cool from 135 to 70 degrees Fahrenheit (57 to 21 degrees Celsius) within 2 hours

Second: Cool to 41 degrees Fahrenheit (5 degrees Celsius) or lower in the next 4 hours.

During cooling, food will pass through the temperature danger zone. We have to make sure that this happens as fast as possible. 

55.

Which if the following is not impacted by drinking alcohol?

  •  Unconscious activities like heartbeat, and involuntary breathing

  • Major motor skills such as walking, keeping balance

  • Coordination, concentration, and comprehension

  • Judgement, memory, vision

Correct answer: Unconscious activities like heartbeat, and involuntary breathing

Alcohol is a depressant, meaning it relaxes or minimizes brain activity. As a customer drinks, the areas of their brain that process major motor skills, coordination, memory, and judgement become impaired. Once alcohol impairs these brain areas, they don’t function as they usually would. This makes mundane tasks dangerous, such as driving. 

Unconscious activities like heartbeat, involuntary breathing, and gut peristalsis still continue. 

56.

What can be used to measure the final sanitizing rinse temperature of a high temperature dishwashing machine?

  • Maximum registering thermometer

  • Infrared thermometer

  • Bimetallic stemmed thermometer

  • Time-temperature indicator

Correct answer: Maximum registering thermometer

For high-temperature dishwashing machines, provide tools to check the temperature of the items being sanitized, such as maximum registering thermometers, and temperature sensitive tape.

Infrared thermometers and bimetallic stemmed thermometers are used to take food temperatures. A time-temperature indicator is used to determine if a pack of food was time and temperature abused 

57.

The kitchen has limited space and receives a lot of orders. In order to prevent cross-contact, which of the following orders should be prepared first?

  • Wheat-free sandwich

  • Cheeseburger

  • Grilled salmon

  • Tofu salad

Correct answer: Wheat-free sandwich

A wheat free sandwich must have been ordered by a customer that has a wheat allergy. It is best to prepare the allergen order first to prevent cross-contact. 

The other options – cheeseburger, grilled salmon, and tofu salad all contain one of the eight big allergens. Therefore, they would be sources of cross-contact.

58.

Which of the following foods do not contain any of the Big 8 allergens?

  • French fries

  • Cheeseburger

  • Pecan pie

  • Chicken fingers

Correct Answer: French fries

French fries are made from potatoes, which are not considered one of the Big 8 allergens. The Big 8 allergens are: 

  • Milk
  • Eggs
  • Soybeans
  • Fish, such as bass, flounder, and cod
  • Tree nuts, such as almonds, walnuts, and pecans
  • Peanuts
  • Crustacean shellfish, such as crab, lobster, and shrimp
  • Wheat

A cheeseburger contains wheat (bread), and milk (cheese); pecan pie contains treenuts; and chicken fingers are coated in batter that has eggs, milk and wheat.

59.

Which of the following is the correct way of preparing food?

  • Thaw frozen food in a cooler that keeps it at 41°F (5°C) or lower.

  • Cook pooled eggs promptly after mixing and store them at room temperature.

  • Store ice scoopers inside of the ice bins.

  • Dispose of ready-to-eat food in a cooler after 10 days.

Correct answer: Thaw frozen food in a cooler that keeps it at 41°F (5°C) or lower.

41°F (5°C) or lower is the correct temperature for storing chilled items. 

Pooled eggs must be cooled down and stored in the cooler and not at room temperature where they will be exposed to the temperature danger zone. Ice scoopers must be stored outside of the ice bins to avoid cross-contamination. The maximum time that ready-to-eat food can be stored inside a cooler is seven days.

60.

An operations supplier changed the oyster sauce ingredients. The new sauce has wheat-based soy sauce. A customer with gluten intolerance felt ill after dining at the restaurant. Which of the following could have prevented this?

  • Check the label for food allergens.

  • Check the delivery vehicle for cross-contact.

  • Store the oyster sauce on top of most shelves.

  • Check the boxes for damage.

Correct answer: Check the label for food allergens.

Always check the label when preparing special orders. This ensures that the ingredient is not present and will not make the customer sick. 

Checking the delivery vehicle, storage, and packaging does nothing, as gluten consumption is not a case of cross-contact.

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