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ServSafe Exam Questions
Page 7 of 25
121.
Which of the following is the definition of transitioning?
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To begin living with the gender with which they identify rather than the sex assigned to them at birth
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Internal understanding of one's own gender
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Gender-related appearance or behavior, may or may not be associated with the person's sex at birth
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Emotional, romantic, sexual attraction to another person
Correct answer: To begin living with the gender with which they identify rather than the sex assigned to them at birth
Definition of terms:
- Gender identity - internal understanding of one's own gender
- Gender expression - gender-related appearance or behavior, may or may not be associated with the person's sex at birth
- Sexual orientation - emotional, romantic, sexual attraction to another person
- Transgender - gender identity differs from the person's sex at birth. A transgender person may or may not have a gender expression that is different from the expectations of the sex assigned at birth.
- Transitioning - to begin living with the gender with which they identify rather than the sex assigned to them at birth
122.
Which of the following foods is correctly thawed using running water?
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Fish submerged in running water at 70˚F (21˚C) for two hours
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Turkey half submerged in running water at 70˚F (21˚C) for four hours
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Pork rib rack in running water at 70˚F (21˚C) for six hours
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Ground beef in draining sink for 2 hours
Correct answer: Fish submerged in running water at 70˚F (21˚C) for two hours
General guidelines for thawing food:
- Submerge food under running, drinkable water at 70˚F (21˚C).
- Use a clean and sanitized food-prep sink.
- Use water flow strong enough to wash away food particles.
- Do not let the temperature of the food go above 41˚F (5˚C) for longer than four hours.
123.
Which of the following is a way for manufacturers to label a food which "may contain" a food allergen?
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All can be used as a "MAY CONTAIN" statement
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Add a “MAY CONTAIN” statement
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Add "product was made on equipment that also handles (allergen)"
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Add "packed on equipment that handles (allergen)"
Correct answer: All can be used as a "MAY CONTAIN" statement
Manufacturers sometimes use phrases such as “may contain” to show that there can be traces of an allergen in their product. These allergens can enter the product accidentally during the production or packaging process. There is no legal requirement to say that a food might accidentally contain small amounts of an allergen, but many manufacturers label their products. This is done in the following ways:
- Add a “MAY CONTAIN” statement
- Add "product was made on equipment that also handles (allergen)"
- Add "packed on equipment that handles (allergen)"
124.
As an employee, you have legal rights when you report harassment. The law protects you from discrimination in the following scenarios, except when you:
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Did not intentionally harass the receiver of the conduct
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Participate in an investigation about harassing conduct
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Complain or express intent to complain about harassing conduct
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Resist sexual advances or intervene to protect others from such conduct
Correct answer: Did not intentionally harass the receiver of the conduct
As an employee, you have certain legal rights when you report harassment. You are protected under federal discrimination laws when you:
- Complain or express intent to complain about harassing conduct
- Resist sexual advances or intervene to protect others from such conduct
- Participate in an investigation about harassing conduct
It is not the intent, but is the perception and impact which determines whether or not an act is sexual harassment.
125.
What is the minimum amount of time a food handler must scrub their hands with soap during handwashing?
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10 seconds
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15 seconds
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20 seconds
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25 seconds
Correct answer: 10 seconds
The third step in handwashing is scrubbing hands and arms vigorously for 10-15 seconds, while cleaning fingertips, under fingernails, and between fingers.
126.
What is the minimum frequency of the temperature checks for food that is on display?
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Every 4 hours
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Every 2 hours
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Every 6 hours
Correct answer: Every 4 hours
Make sure staff are monitoring holding temperatures regularly. Check temperatures at least every four hours.
Dispose of food not at 41˚F (5˚C) or lower, or 135˚F (57˚C) or higher. It is optional to check temperatures every two hours to leave time for corrective action.
127.
When seating a guest who has informed someone in the operation of a food allergy, what additional step(s) should be taken?
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Replacing cutlery, menu, and condiments.
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Bringing the guest a complimentary appetizer.
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Inquiring if the guest has Epinephrine.
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Not adding ice to the guest's water, unless requested.
Correct answer: Replacing cutlery, menu, and condiments.
Cutlery, menu and condiments may have traces of food proteins from previous guests and therefore must be replaced with clean ones.
The following actions do nothing to prevent guests from having food allergy reactions:
- Bringing the guest a complimentary appetizer
- Inquiring if the guest has Epinephrine
- Not adding ice to the guest's water, unless requested
128.
Which bacteria is best described by the following:
Source: Farm animals, people
Foods linked: Poultry and eggs
Prevention measure: Cook poultry and eggs to minimum internal temperature
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Non-typhoidal Salmonella
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Salmonella typhi
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Shigella spp.
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Shiga toxin-producing Escherichia coli
Correct answer: Non-typhoidal Salmonella
| 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 |
129.
All of the following are considered imminent health hazards, except:
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Typhoon
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Power outages
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Water supply problems
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Sewage backups
Correct answer: Typhoon
Imminent health hazards are events that pose a significant threat or danger to health. They require immediate correction or closure to prevent injury.
Possible imminent health hazards:
- Power outage
- Refrigeration failures
- Security breach
- Fires
- Water supply problems
- Sewage backups
130.
Which of the following is acceptable with regard to hair and hair restraints?
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Wearing a beard restraint to cover facial hair
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Wearing a clean hat only when preparing ready-to-eat food
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Wearing small hair accessories under the hair restraint
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Wearing false eyelashes
Correct answer: Wearing a beard restraint to cover facial hair
Food handers must use hair restraints:
- Wear a clean hat or other hair restraint when in a food-prep area.
- Do not wear hair accessories that could become physical contaminants.
- Do not wear false eyelashes.
- Wear a beard restraint to cover facial hair.
131.
What must be done to ensure that the sanitizing solution is mixed correctly?
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Use the correct sanitizer test kit to test the solution.
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Use water at 110˚F (43˚C).
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Combine equal parts of sanitizer and water.
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Always put water first then sanitizer.
Correct answer: Use the correct sanitizer test kit to test the solution.
Chemical sanitizers have specific test kits to measure their concentration.
Different manufacturers produce sanitizers in different concentration levels. Therefore, they will have different water to sanitizer dilution ratios, as well as water temperature requirements. The procedure of what to put first will depend on the manufacturers instructions.
132.
What is the minimum number of sexual harassment prevention training hours for supervisory employees and employees in the state of Connecticut?
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2 hours for supervisory employees and 2 hours for employees
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2 hours for supervisory employees and 1 hour for employees
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1 hour for supervisory employees and 2 hours for employees
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1 hour for supervisory employees and 1 hour for employees
Correct answer: 2 hours for supervisory employees and 2 hours for employees
Connecticut:
- Who needs to be trained? All supervisory employees for any size employer. Employees, if you employ 3+ employees.
- Training Hours: 2 hours for supervisory employees and 2 hours for employees. There is no difference in the state’s training content requirements for employees and supervisory employees.
- Training Deadline(s): Supervisory employees and employees must be trained within 6 months of employment.
- Retraining Requirements: Every 10 years. Any employee (including supervisor) trained since October 1, 2018 is exempt from being “retrained” a second time under the new laws.
- Training Fines: $750 if you fail to train supervisory employees or employees.
- ServSafe Acceptance: Yes
133.
What is the required minimum internal temperature for chicken noodle soup with previously cooked chicken?
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165˚F (74˚C) for <1 second (Instantaneous)
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155˚F (68˚C) for 17 seconds
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135˚F (57˚C) (no minimum time)
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145˚F (63˚C) for 15 seconds
Correct answer: 165˚F (74˚C) for <1 second (Instantaneous)
165˚F (74˚C) for <1 second (Instantaneous)
- Poultry—whole or ground chicken, turkey or duck
- Stuffing made with fish, meat, or poultry
- Stuffed meat, seafood, poultry, or pasta
- Dishes that include previously cooked TCS ingredients
Other minimum internal cooking temperature requirements are:
155˚F (68˚C) for 17 seconds
- Ground meat—beef, pork, and other meat
- Meat mechanically-tenderized with needles or blades or by injecting it with brine or flavors (e.g., brined ham or flavor-injected roasts)
- Meat vacuum-tumbled with marinades or other solutions
- Ground meat from game animals commercially raised and inspected
145˚F (63˚C) for 15 seconds
- Seafood—including fish, shellfish, and crustaceans
- Steaks/chops of pork, beef, veal, and lamb
- Commercially raised game
- Shell eggs that will be served immediately
145˚F (63˚C) for four minutes
- Roasts of pork, beef, veal, and lamb
- Alternate cooking times/temperatures
- 130˚F (54˚C) 112 minutes
- 131˚F (55˚C) 89 minutes
- 133˚F (56˚C) 56 minutes
- 135˚F (57˚C) 36 minutes
- 136˚F (58˚C) 28 minutes
- 138˚F (59˚C) 18 minutes
- 140˚F (60˚C) 12 minutes
- 142˚F (61˚C) 8 minutes
- 144˚F (62˚C) 5 minutes
135˚F (57˚C) (no minimum time)
- Food from plants, including fruits, vegetables, grains (e.g., rice, pasta), and legumes (e.g., beans, refried beans) that will be
hot-held for service
134.
Which of the following equipment must be used to immediately cool down food?
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Blast chiller
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Coolers
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Freezers
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Tabletop or countertop
Correct answer: Blast chiller
Blast chillers are designed for cooling hot food by moving very cold air across the surface of the food at high speeds, to cool the food faster.
Coolers are good at keeping food cold, but are not used in cooling down large amounts of hot food. Freezers are good at keeping food frozen. Cooling at room temperature is not allowed as this exposes the food to the temperature danger zone.
135.
What does BAC stand for?
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Blood Alcohol Content
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Body Alcohol Concentration
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Beer Alcohol Content
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Brain Alcohol Concentration
Correct answer: BAC (Blood Alcohol Content)
BAC (Blood Alcohol Content) measures alcohol in the bloodstream. BAC is what percentage of a person’s blood is alcohol. Research says motor skills are considerably impacted at a BAC of .08. All 50 states (as of 2017) agree that the legal intoxication limit for driving should be .08.
136.
When used to check cooler temperature, a thermometer must be accurate to:
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+/- 3˚F or +/- 1.5˚C
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+/- 2˚F or +/- 1˚C
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+/- 4˚F or +/- 2˚C
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+/- 5˚F or +/- -15˚C
Correct answer: +/- 3˚F or +/- 1.5˚C.
When using thermometers, make sure they are accurate:
- If used to check food, thermometers must be accurate to +/- 2˚F or +/- 1˚C.
- If used to check air temperature, thermometers must be accurate to +/- 3˚F or +/- 1.5˚C.
137.
A box of fish that was delivered was observed to have large ice crystals. Which among the following causes this?
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Time-temperature abuse
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Cross-contamination
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Poor personal hygiene
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Poor cleaning and sanitizing
Correct answer: Time-temperature abuse
Large ice crystals are evidence of thawing and refreezing, which is an example of time-temperature abuse.
The other options do not result in having large ice crystals in a packed product: cross-contamination, poor personal hygiene, poor cleaning and sanitizing.
138.
Julia is busy in the kitchen today. The tasks below require her to wear single-use gloves, except:
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Slicing pumpkins for pumpkin pie
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Garnishing grilled chicken with chopped parsley
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Chopping spinach for salad
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Assembling a sandwich
Correct answer: Slicing pumpkins for pumpkin pie
Single-use gloves should be used when handling ready-to-eat food, such as garnishing grilled chicken with chopped parsley, chopping spinach for salad, and assembling a sandwich.
- Except when washing produce
- Except when handling ready-to-eat ingredients for a dish that will be cooked to the correct internal temperature, which is the case for the pumpkins for pumpkin pie.
139.
Luisa is the receiving staff, and today there is a delivery of chilled raw pork chops. Upon checking, the raw pork chops are properly packed, within the expiration date, the temperature is 41 degrees Fahrenheit (5 degrees Celsius), and the texture is slimy and sticky.
Should this delivery be accepted or rejected?
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Rejected, because they are slimy and sticky
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Rejected, because they are raw
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Accepted, because of the correct delivery temperature
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Accepted, because they are within the expiration date
Correct answer: Rejected, because they are slimy and sticky
Although all other parameters are within the standard, just one out-of-standard parameter must warrant a rejected delivery. The following are standards in accepting cold food deliveries:
- Internal temperature is 41 degrees Fahrenheit (5 degrees Celsius)
- Not passed the use by or expiry dates
- Intact and clean packaging
- Not slimy, sticky or dry
- No abnormal colors or spots
140.
Which bacteria is best described by the following:
Source: Intestines of cattle; infected people
Foods linked: Ground beef (raw and undercooked)
Prevention measure: Cook food, especially ground beef, to minimum internal temperature.
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Shiga toxin-producing Escherichia coli
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Salmonella typhi
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Non-typhoidal Salmonella
-
Shigella spp.
Correct answer: Shiga toxin-producing Escherichia coli
| 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 |