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Quiz Session - Attempts With Random Questions

ServSafe Exam Questions

Page 6 of 25

101.

Which of the following is safe practice in the vehicle while conducting food delivery?

  • Drinking

  • Eating

  • Smoking

  • Chewing gum or tobacco

Correct answer: Drinking

There are microorganisms in saliva, and activities like eating, smoking, and chewing gum and tobacco can contaminate the hands with saliva, which can be transferred to the food packaging. Drinking is allowed if the drink is in a container with a lid and straw, in order to minimize contamination of the hands.

102.

Which among the following may be faced by people who harass others?

  • Legal costs

  • High staff turnover 

  • Bad publicity 

  • Increased morale

Correct answer: Legal costs

Sexual harassment has lasting consequences for everyone involved. People who have been harassed or even those who witnessed harassment can experience: 

  • Stress
  • Emotional and physical health concerns
  • Financial repercussions (healthcare, missing work, changing their schedule to avoid the harasser, or quitting their job)

People who harass others may face: 

  • Disciplinary action
  • Legal costs
  • Decreased rate of hiring

Companies where harassment occurs may face: 

  • Decreased employee morale and high staff turnover
  • Bad publicity
  • Legal costs

103.

Which of the following writes the codes that regulate food service operations?

  • State and local regulatory authorities

  • Food and Drug Administration (FDA)

  • U.S. Department of Agriculture (USDA)

  • Centers for Disease Control and Prevention (CDC) and U.S. Public Health Service (PHS)

Correct answer: State and local regulatory authorities

The following are the roles of government agencies responsible for the prevention of foodborne illness: 

  • Food and Drug Administration (FDA) - Writes the science-based Food Code that provides recommendations for food safety regulations
  • U.S. Department of Agriculture (USDA) - Regulates and inspects meat, poultry and eggs
  • Centers for Disease Control and Prevention (CDC) - Conducts research into the causes of foodborne illness outbreaks
  • U.S. Public Health Service (PHS) - Conducts research into the causes of foodborne illness outbreaks
  • State and local regulatory authorities - Writes or adopts codes that regulate retail and food service operations

104.

It is best practice for the server to confirm with the cook which plate is for the guest with a food allergy. After confirming, how can the server ensure that the food will not be exposed to cross-contact and be served to the correct guest?

  • The allergen special-order meal should be carried by hand directly to the guest.

  • Place all sauces and sides on the same plate. 

  • Add some more garnish to identify the allergen special-order plate.

  • Stack the plates with the allergen special-order plate at the bottom so it is the last one to be served. 

Correct answer: The allergen special-order meal should be carried by hand directly to the guest.

Further prevent cross-contact by:

  • Make sure nothing is added to the plate, including garnishes
  • Don’t let anything spill on the plate
  • Sauces and sides should be served on a separate plate
  • Do not stack plates on top of, or next to, the plate that holds the allergen special order

105.

Which of the following is correct in terms of food storage?

  • All food not in its original container must be labeled. 

  • Ready-to-eat TCS foods are to be labeled if they are kept for < 24 hours. 

  • Chilled, ready-to-eat TCS foods are to be stored for a maximum of 8 days. 

  • It is optional to indicate the common name of the food on the food label. 

Correct answer: All food not in its original container must be labeled. 

Ready-to-eat TCS foods are to be labeled if they are to be kept for 24 hours. Chilled, ready-to-eat TCS foods are to be stored for a maximum of 7 days. The label must indicate the common name of the food.  

106.

Which of the following scenarios is a Big 8 cross-contact risk if stored in the same container?

  • Frozen chicken tenders and frozen fish sticks

  • Oranges and apples

  • Wheat buns and wheat bread

  • Chopped onions and bell peppers

Correct answer: Frozen chicken tenders and frozen fish sticks

Mixing fish with chicken is a cross-contact risk. Seafood is one of the Big 8, along with:

  • 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

Oranges, apples, onions, and bell peppers are not part of the Big 8. Wheat buns and wheat bread both contain wheat, so there is no cross-contact. 

107.

Who among the following must wash their hands?

  • All the staff

  • Host

  • Cook

  • Manager

Correct answer: All

All the staff in the restaurant must wash their hands, as they will all handle food at some point during service. 

108.

How long must a shellstock identification tag be kept?

  • 90 days after sale of the last shellfish

  • 90 days after sale of the first shellfish

  • 90 days after receiving

Correct answer: 90 days after sale of the last shellfish

Shellfish must be received with shellstock identification tags. These indicate when and where the shellfish were harvested. Upon receiving, store shellfish in their original container. Do NOT remove the shellstock tag until the last shellfish is used. Write the date the last shellfish was used on the shellstock tag. Keep the shellstock tag on file for 90 days after the last shellfish is used.

109.

To safely serve guests with food allergies and special dietary needs, which equipment should be separate, designated equipment for allergen special orders? 

  • Colander

  • Cutting board

  • Knives

  • Ladle

Correct answer: Colander

Among all the equipment choices listed, a colander is hard to clean because of its perforations. Using this equipment for both regular and special allergen orders may pose a risk of cross contact, because it cannot be easily cleaned. 

Cutting boards, ladles, and knives are easy to clean and sanitize in between uses. Other equipment to consider designating for allergen special orders are: 

  • Upright bread toasters
  • Automatic meat slicers

110.

Which of the following is a requirement for the person-in-charge of food safety implementation in the facility?

  • Must be a Certified Food Protection Manager 

  • May be onsite  or off-site during operating hours 

  • Must have worked in the establishment for 5 years 

  • Must have a Bachelor's degree in Food Science

Correct answer: Must be a Certified Food Protection Manager 

The person in charge must be a Certified Food Protection Manager and must be onsite during operating hours.

There is no minimum number of years in terms of work experience and no college degree requirement to be a person in charge. 

111.

Which among the following population groups is not considered to have a compromised immune system:

  • Pregnant women

  • People who have cancer

  • People who have HIV/AIDS

  • Transplant recipient

Correct answer: Pregnant women

Certain medical conditions and medications can weaken a person's immune system. These include:

  • Cancer or chemotherapy
  • HIV/AIDS
  • Transplants

112.

When a food allergy emergency happens in the establishment, which of the following is not helpful in handling the situation?

  • Stand by and wait for the ambulance to arrive. 

  • Do not leave the guest alone, ensure that assistance is always available. 

  • Call 911 and inform them of the emergency.

  • Ask everyone in the restaurant if anyone is a nurse or doctor.

Correct answer: Stand by and wait for the ambulance to arrive. 

A food allergy is a time-sensitive emergency. Standing by and waiting for an ambulance to arrive must not be done. While waiting, the following steps must be taken: 

  • Do not leave the guest alone, ensure that assistance is always available.
  • Ask everyone in the restaurant if anyone is a nurse or doctor.
  • Call 911 and inform them of the emergency.
  • If the guest has a companion, get as much information as possible so you can relay it to the first responders.
  • Have a staff member wait by the door to signal the first responders to the location of the emergency.

113.

What is the correct action of an employer when an employee changes the name they prefer to be called? 

  • Accept the preferred name, and use that name when privately and publicly referring to that person. 

  • Accept the preferred name only if they provide documentation. 

  • Accept the preferred name when they undergo gender reassignment surgery.

  • Accept the preferred name, and call them by that name only privately.

Correct answer: Accept the preferred name, and use that name when privately and publicly referring to that person. 

The employer needs to accept the preferred name, and use that name when privately and publicly referring to that person. 

An employer cannot require an employee to provide proof of their gender identity such as documentation or gender reassignment surgery. Failure to use a preferred name can constitute a hostile work environment. 

114.

How many steps are there to proper handwashing?

  • Five

  • Four

  • Six

  • Seven

Correct answer: Five

There are five steps to proper handwashing:

  1. Wash hands and arms
  2. Apply soap
  3. Scrub hands and arms vigorously
  4. Rinse hands and arms thoroughly
  5. Dry hands and arms

115.

Which among the following government agencies is responsible for approving and reviewing HACCP plans?

  • Local regulatory authority

  • U.S. Department of Agriculture

  • Centers for Disease Control

  • Food and Drug Administration

Correct answer: Local regulatory authority

Local regulatory authority responsibilities include: 

  • Inspecting operations
  • Enforcing regulations
  • Investigating complaints and illnesses
  • Issuing licenses and permits
  • Approving construction
  • Reviewing and approving HACCP plans

The U.S. Department of Agriculture regulates and inspects meat, poultry, and eggs. The Centers for Disease Control conducts research into the causes of foodborne illness outbreaks. The Food and Drug Administration inspects all food except meat, poultry, and eggs. They also regulate food transported across state lines.

116.

What thermometer can be used to monitor both time and temperature abuse during transport and storage of food?

  • Time-temperature indicator

  • Infrared thermometer

  • Thermistor with air probe

  • Maximum registering thermometer

Correct answer: Time-temperature indicator

Time-temperature indicators (TTI):

  • Monitor both time and temperature
  • Are attached to packages by the supplier
  • A color change appears on the device when time-temperature abuse has occurred

The remaining options only measure temperature. 

117.

Which among the following foods does not contain one of the Big Eight allergens?

  • Broccoli dressed in olive oil, salt, and pepper

  • Salmon topped with mayonnaise and cream cheese

  • Peanut butter and macadamia cookies

  • Tofu topped with sweet soy sauce and green onions

Correct answer: Broccoli dressed in olive oil, salt, and pepper

The Big Eight allergens are: 

  1. Milk
  2. Soy
  3. Eggs
  4. Wheat
  5. Fish, such as bass, flounder, and cod
  6. Crustacean shellfish, such as crab, lobster, and shrimp
  7. Peanuts
  8. Tree nuts, such as walnuts and pecans

Green beans dressed in olive oil do not contain any of the allergens, while the other options do.

  • Salmon topped with mayonnaise and cream cheese - contains seafood and milk
  • Peanut butter cookies - peanuts, milk, wheat, treenuts
  • Tofu topped with sweet soy sauce and green onions - tofu, wheat

118.

Where is a lighting of 10 foot-candles (108 lux) required?

  • Dining rooms

  • Restrooms

  • Preparation areas

  • Wait stations

Correct answer: Dining rooms

The following are the required lighting in different areas in the operations: 

50 foot-candles (540 lux)

  • Preparation areas

20 foot-candles (215 lux)

  • Hand washing and dish washing areas
  • Buffet areas and salad bars
  • Displays for produced or packaged food
  • Wait stations
  • Restrooms
  • Equipment storage areas
  • Inside equipment (e.g., walk-in coolers and freezers)

10 foot-candles (108 lux)

  • Dry storage areas
  • Dining rooms

119.

What is the first step in preparing the three-compartment sink?

  • Clean and sanitize each sink and drain board

  • Fill first sink with detergent and water

  • Fill second sink with clean water

  • Fill third sink with water and sanitizer

Correct answer: Clean and sanitize each sink and drain board

Operations often use a three – compartment sink to clean and sanitize large items. The sink must be set up correctly before use. 

  1. Clean and sanitize each sink and drain board
  2. Fill first sink with detergent and water
  3. Fill second sink with clean water
  4. Fill third sink with water and sanitizer

120.

Which of the following scenarios can be a challenge when tracking drinks?

  • Bottle service

  • Following the drink recipes

  • Guests moving from one table to another

  • Loud music

Correct answer: Bottle service

Situations like bottle service (where customers mix their own drinks), or tableside dispensers (where they serve themselves) can make it hard to track. 

Establishments that offer self-service should have procedures to track drinks, like assigning a host to monitor tables. Overpouring (adding more liquor than needed) also makes it hard to track drinks, so always follow drink recipes, and use the correct measurements and glass size. Guests moving from one table to another and loud music are all part of the operations and should be considered when training staff in facilities that serve alcohol. 

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