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ServSafe Exam Questions
Page 4 of 25
61.
Where is the most alcohol absorbed into the bloodstream?
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Small intestine
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Mouth
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Stomach
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Large intestine
Correct: Small intestine
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. Since most of the alcohol is absorbed in the small intestine, only a small amount of it is absorbed in the large intestine.
62.
What is the upper limit of the Temperature Danger Zone?
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135 degrees Fahrenheit (57 degrees Celsius)
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145 degrees Fahrenheit (63 degrees Celsius)
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155 degrees Fahrenheit (68 degrees Celsius)
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165 degrees Fahrenheit (74 degrees Celsius)
Correct answer: 135 degrees Fahrenheit (57 degrees Celsius)
Temperatures above 135 degrees Fahrenheit (57 degrees Celsius) are high enough to kill many bacteria, and temperatures below 41 degrees Fahrenheit (5 degrees Celsius) are considered safe storage temperatures for chilled items. However, at temperatures between 41 degrees Fahrenheit and 135 degrees Fahrenheit, bacterial multiplication is optimum.
63.
Which virus is best described by the following:
Source: Human feces
Foods linked: Ready-to-eat food
Prevention measure: Exclude from the operation staff who have had jaundice for seven days or less
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Hepatitis A
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Salmonella typhi
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Non-typhoidal Salmonella
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Norovirus
Correct answer: Hepatitis A
| Salmonella typhi | Non-typhoidal Salmonella | Shigella spp. | Shiga toxin-producing Escherichia coli | Hepatitis A | Norovirus | |
| Source | People | Farm animals, people | Human feces | Intestines of cattle; infected people | Human feces | Human feces |
| Foods linked | Beverage | Poultry and eggs | Food easily contaminated by hands, such as salads containing TCS food | Ground beef (raw and undercooked) | Ready-to-eat food | Ready-to-eat food |
| Prevention measure | Cook food to minimum internal temperature | Cook poultry and eggs to minimum internal temperature | Control flies inside and outside the operation | Cook food, especially ground beef, to minimum internal temperature | Exclude from the operation staff who have had jaundice for seven days or less | Exclude from the operation staff who are vomiting or have diarrhea |
64.
There are gallons of milk that will be delivered today. They were received at 45˚F (7˚C). What next step will make this receiving temperature acceptable?
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Lower the temperature of the milk to 41˚F (5˚C) or lower in four hours.
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The batch of delivery is consumed in 48 hours.
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Lower the temperature of the milk to 41˚F (5˚C) or lower in 24 hours.
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The batch of delivery is consumed in 4 hours.
Correct answer: Lower the temperature of the milk to 41˚F (5˚C) or lower in four hours.
Consuming the milk delivery that was not cooled down to 41˚F (5˚C) is unsafe, regardless of the time frame. Cooling the milk to 41˚F (5˚C) in 24 hours exposes the dairy to the temperature danger zone - 41˚F to 135˚F (5˚C to 57˚C).
65.
Two males ordered a drink of whiskey. One asked to mix it with soda, and the other with apple juice. After finishing the drink, who will have a higher blood alcohol content (BAC)?
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The one who ordered his whiskey with soda
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The one who ordered his whiskey with apple juice
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They will have the same blood alcohol content (BAC)
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There is no way to estimate their blood alcohol content (BAC)
Correct answer: The one who ordered his whiskey with soda
A person who is drinking a carbonated drink will have a higher BAC than a person whose drink is not carbonated, all other factors being the same. Carbonation speeds the rate at which alcohol passes from the stomach to the small intestine. This causes a person to reach a higher BAC at a faster rate.
66.
How many drinks are in one 48 oz pitcher of beer that is 5% ABV?
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Four drinks
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Three drinks
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Five drinks
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Two drinks
Correct answer: Four drinks
Divide 48 oz by 12 oz (the amount of beer in one standard drink), to get four drinks.
67.
Which of the following is not an example of cross-contamination?
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Touch or scratch wounds and then touch food
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Contaminated ingredients are added to food that will not be cooked
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Ready-to-eat food comes into contact with contaminated surfaces
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Contaminated food drips fluids on ready-to-eat food
Correct answer: Touch or scratch wounds and then touch food
Since the food handler is the source of contamination, this is an example of poor personal hygiene.
Examples of cross-contamination include:
- Contaminated ingredients are added to food that will not be cooked
- Ready-to-eat food comes into contact with contaminated surfaces
- Contaminated food drips fluids on ready-to-eat food
- Contaminated wiping cloths touch food-contact surfaces
68.
How are wine and beer processed?
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Fermentation
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Distillation
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Extraction
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Brewing
Correct answer: Fermentation
The type of alcohol we drink is known as beverage alcohol, or ethanol, which is created through fermentation and may then be distilled.
- Fermentation occurs when yeast breaks down plants (like berries or fruits) or grains (like barley) and produces what is known as ethanol. Beers and wines are fermentations.
- Distillation takes fermentation and distills it. This removes water from alcohol and makes alcohol stronger. Spirits such as gin, brandy, whiskey, and rum are distilled.
- Extraction is not a way to process alcohol.
- Brewing is the activity or business of producing beer.
69.
Of the following food handlers, who must be restricted from working with exposed food, utensils, and equipment?
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Bob, a cook in a restaurant, who has a runny nose
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Jill, a server that has diarrhea
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Linda, a server in a hospital kitchen
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Moe, a busser that has been diagnosed with Norovirus
Correct answer: Bob, a cook in a restaurant, who has a runny nose
Food handlers must be RESTRICTED from working with exposed food, utensils, and equipment when:
- The food handler has an infected wound or boil that is not properly covered.
- The food handler has a sore throat with a fever.
- The food handler has persistent sneezing, coughing, or a runny nose with discharges from the eyes, nose, or mouth
Food handlers must be EXCLUDED from the operations when:
- The food handler has a sore throat with a fever, and if you primarily serve a high-risk population.
- The food handler has at least one of these symptoms of an infectious condition:
- Vomiting
- Diarrhea
- Jaundice (yellow skin or eyes)
- The food handler is vomiting or has diarrhea, and has been diagnosed with an illness caused by one of these pathogens:
- Norovirus
- Shigella spp.
- Nontyphoidal Salmonella
- Shiga toxin-producing E. coli (STEC)
- Hepatitis A
- Salmonella Typhi
70.
A food handler can contaminate food in the following scenarios, except:
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Using the restroom and then washing their hands
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Having wounds or boils that contain a pathogen
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Sneezing or coughing on the food
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Having contact with a person who is sick
Correct answer: Using the restroom and then washing their hands
Food handlers are the most common sources of food contamination. They need to understand that quick scenarios like:
- Having a foodborne illness
- Having wounds or boils that contain a pathogen
- Sneezing or coughing on food
- Having contact with a person who is sick
- Using the restroom and not washing their hands
- Having symptoms such as diarrhea, vomiting, or jaundice—a yellowing of the eyes or skin
increase their risk of contaminating the food.
71.
What is the sanitizer contact time for chlorine?
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> 7 seconds
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> 30 seconds
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> 60 seconds
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> 10 seconds
Correct answer: > 7 seconds
Sanitizer contact times are as follows:
Chlorine: > 7 seconds
Iodine and Quats: > 30 seconds
72.
What does TDZ stand for?
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Temperature Danger Zone
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Time Danger Zone
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Taste Danger Zone
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Treenuts Danger Zone
Correct answer: Temperature Danger Zone
TDZ (Temperature Danger Zone) is the range of temperature in which bacterial growth is optimum. The range is 41 to 135 degrees Fahrenheit (5 to 57 degrees Celsius).
73.
Anaphylaxis includes severe reactions in all of the bodily systems except:
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The skeletal system
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The respiratory system
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The circulatory system
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The nervous system
Correct answer: The skeletal system
Anaphylaxis causes the immune system to release a flood of chemicals that may induce shock: blood pressure drops and airways narrow, blocking breathing. As such, the respiratory, circulatory, and nervous systems are involved.
The skeletal system is not involved in these reactions.
74.
Which of the following must an operation have or do to offer raw or undercooked items on their menu?
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Disclose any raw or undercooked time-temperature control food in the menu.
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A reasonable sized photo of the menu item with the raw or undercooked ingredients.
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After a customer ordered a menu item with the raw or undercooked ingredients, servers must verbally remind them of the risk of consuming raw or undercooked food.
Correct answer: Disclose any raw or undercooked time-temperature control food in the menu.
Operations that offer raw or undercooked items on their menu must provide consumer advisories including disclosures and reminders. Disclose any raw or undercooked time-temperature control food items. This can be done through icons or legends in the menu, for example: An asterisk with a footnote can be used. The footnote must state that the item is raw or undercooked, or contains raw or undercooked ingredients.
Remind customers who order raw or undercooked TCS food of the increased risk of foodborne illness. Examples are posting a notice in the menu. State this information using brochures, table tents, or signs.
75.
A cook will be preparing an allergen special order. Which of the following must not be changed between orders?
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Hair cover
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Apron
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Gloves
Correct answer: Hair cover
The hair cover is not in direct contact with the food, therefore is not required to be changed in between preparing regular and allergen special orders.
However, gloves and apron are in contact with the food and near the food, so they must be changed in order to avoid cross-contact.
76.
A new employee at a restaurant in Delaware was hired on March 29, 2022. When is the last day that this employee can receive training on sexual harassment prevention?
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March 28, 2023
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June 28, 2022
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April 28, 2022
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September 28, 2022
Correct answer: March 28, 2023
Delaware:
- Who needs to be trained? All employees, if you have 50+ employees.
- Training Hours: None
- Training Deadline(s): Within 1 year of employment.
- Retraining Requirements: Every 2 years
- ServSafe Acceptance: Yes
77.
What must a cook not do when prepping food for customers with food allergies?
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Wash gloves before preparing their food
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Check recipe and ingredient labels.
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Wash, rinse, and sanitize cookware, utensils, and equipment.
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Wash hands and change gloves before prepping the food.
Correct answer: Wash gloves before preparing their food
Cooks must make sure the allergen is not transferred from food containing the allergen to a customers customer's food. Even a small amount of contact can result in a bad situation. Here is how to prepare an allergen special order:
- Check recipe and ingredient labels.
- Wash, rinse, and sanitize cookware, utensils, and equipment.
- Wash hands and change gloves before prepping the food.
- Use equipment assigned for preparing the allergen special order.
78.
Who among the following drivers picked up and/or delivered the alcohol correctly?
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Wella saw a bottle of alcohol sealed improperly and asked the bartender to fix it.
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Ricky delivered the alcohol with a broken seal.
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Myles fixed the seal of the alcohol before he delivered it.
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Isis fixed the seal and returned it to the bartender.
Correct answer: Wella saw a bottle of alcohol sealed improperly and asked the bartender to fix it.
When an alcohol order for delivery is not sealed properly, it must be the employees from operations that fixes it. Do not fix the packaging yourself or, worse, deliver it with a broken seal which can cause contamination. Fixing the seal must be done by the operations.
79.
How much more profitable is a company that has an ethnically diverse executive team?
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33%
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44%
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55%
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22%
Correct answer: 33%
According to McKinsey’s Delivering Through Diversity report, companies with the most ethnically diverse executive teams are 33% more profitable.
80.
A conveyor type dishwashing machine will be installed in the facility. Which of these requirements must be followed?
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Mount on legs at least six inches (15 cm) high
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Install wheels for easier cleaning
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Mount on legs at least four inches (10 cm) high
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Consider the height of the users of the machine
Correct answer: Mount on legs at least six inches (15 cm) high
In general, equipment must be installed as follows:
Floor-mounted equipment must be either:
- Mounted on legs at least six inches (15 cm) high, or
- Sealed to a masonry base
Tabletop equipment should be either:
- Mounted on legs at least four inches (10 cm) high, or
- Sealed to the countertop
Dishwashing machines are not installed with wheels due to plumbing and electrical connections.