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Quiz Session - Attempts With Random Questions

ServSafe Exam Questions

Page 8 of 25

141.

When an employee reports a sexual harassment incident to you, which, among the following responses, may create a negative impact on the employee's confession?

  • Sharing one's own experience and advice

  • Sitting straight and paying attention to the speaker

  • Avoiding making over-the-top angry or inappropriate facial expressions

  • Listening objectively for the facts

Correct answer: Sharing one's own experience and advice

Don’t interrupt with your own experiences or advice and ask questions. It’s important to listen objectively for the facts.

Body language communicates more than we think. While listening, you should sit straight and pay attention to the speaker and maintain eye contact.  When hearing some shocking, offensive, or lewd information, avoid making over-the-top angry or inappropriate facial expressions. A manager should listen attentively.  Express sympathy, understanding, support, and encouragement. They’ve made a difficult decision in coming forward and deserve to be treated with respect. The manager should allow the person to talk about what happened. 

142.

What bacteria can reproduce in cold environments, and is a particular concern for pregnant women?

  • Listeria monocytogenes

  • Bacillus cereus

  • Clostridium perfringens

  • Campylobacter jejuni

Correct answer: Listeria monocytogenes

Listeria monocytogenes is found in dirt, water, and plants. Unlike other bacteria, it grows in cold and moist environments. The illness is uncommon in healthy people, but high-risk populations are especially vulnerable, particularly pregnant women. 

Clostridium perfringens is found in dirt, and from spores that allow it to survive. It is also carried in the intestines of both animals and humans. Clostridium perfringens does not grow at refrigerated temperatures. It grows rapidly in food that is in the temperature danger zone. Campylobacter jejuni is commonly associated with poultry. It has been known to contaminate water. The illness often occurs in poultry that is incorrectly cooked and is allowed to cross-contaminate other food and food contact surfaces. Bacillus cereus is a spore-forming bacteria found in dirt. It can produce two different toxins when allowed to go to high levels. The toxins cause different illnesses. 

143.

There are times that food can be deliberately contaminated. In order to prevent this, what should the manager know?

  • Who to contact in cases of observed suspicious activity

  • Date of the last FDA inspection

  • Location of the chemicals' Safety Data Sheets

  • Who should fill out an incident report?

Correct answer: Who to contact in cases of observed suspicious activity

The FDA defense tool for deliberate contamination of food is ALERT, and it stands for: 

  • Assure - Make sure products received are from safe sources.
  • Look - Monitor the security of products in the facility.
  • Employees - Know who is in your facility.
  • Reports - Keep information related to food defense accessible.
  • Threat - Develop a plan for responding to suspicious activity or 
    a threat to the operation.

The correct answer falls under Threat - Develop a plan for responding to suspicious activity or a threat to the operation. 

The other options are incorrect because they do not prevent deliberate contamination of food, but rather some information or procedures that are done after food contamination has occurred. 

  • Date of the last FDA inspection
  • Location of the chemicals' Safety Data Sheets
  • Who should fill out an incident report?

144.

What is the correct way to use detergent-sanitizer blended chemicals?

  •  Use it once to clean, then use it a second time to sanitize

  • Use with double strength

  • Double the contact time with the surface

  • Use it with water that is twice as hot

Correct answer: Use it once to clean, then use it a second time to sanitize.

Detergent-sanitizer blends can be used in some cases. To ensure effectivity in cleaning and sanitizing - use it once to clean, then use it a second time to sanitize. 

Using it with double strength does not ensure that the sanitizing action will take effect. Doubling the contact time does not ensure effectivity as sanitizer as this depends on the amount of soil removed initially during the cleaning process. Using higher temperature water does not make the sanitizing effective, as sanitizers work with a specific water temperature.  

145.

A coffee machine is delivered in the bar and will be installed. Which of these requirements must be followed:

  • It must be sealed to the countertop.

  • It must be mounted on legs at least six inches (15 centimeters).

  • It must be sealed to a masonry base.

Correct answer: It must be sealed to the countertop.

In general, stationary equipment should be installed as follows:

Floor-mounted equipment must be either:

  • Mounted on legs at least six inches (15 centimeters), or
  • Sealed to the floor

Tabletop equipment should be either:

  • Mounted on legs at least four inches (10 centimeters), or
  • Sealed to the countertop

146.

What menu notice is required to be written in the menu, for restaurants in Rhode Island?

  • Information about the customer’s obligation to inform the server about any food allergies

  • “Before placing your order, please inform your server if a person in your party has a food allergy”

  • The management will not be liable for any allergic reactions to food.

  • The restaurant will try their best to prevent food allergic reactions onsite. 

Correct answer: Information about the customer’s obligation to inform the server about any food allergies

Rhode Island:

  • Who needs to be trained: Certified Food Protection Managers and one additional designated employee
  • Renewal: Every five (5) years
  • Additional requirements:
    • Required poster to be displayed
    • Required menu notice: Must include information about the customer’s obligation to inform the server about any food allergies

147.

Which one of the methods below is best for checking the temperature of vacuum-packed food?

  • Place the thermometer in between two packs. 

  • Put the thermometer on top of one pack. 

  • Put the thermometer at the bottom of one pack. 

  • Insert the thermometer through the pack.

Correct answer: Place the thermometer in between two packs. 

Placing the thermometer in between two packs or folding one pack to cover the stem of the thermometer takes the temperature of the food being delivered. Using only one pack, and putting the thermometer either on top or on bottom exposes the thermometer to external temperatures and will not reflect an accurate reading. Inserting through the pack will puncture the product and increase the risk of cross-contamination. 

148.

When must a bowl of quinoa salad made on March 16 be discarded?

  • March 22

  • March 23

  • March 27

  • March 28

Correct answer: March 22

Food in storage must be marked with dates. Ready-to-eat TCS food must be marked if held for longer than 24 hours. Date mark must indicate when the food must be sold, eaten, or thrown out. Ready-to-eat TCS food can be stored for only seven days if it is held at 41˚F (5˚C) or lower. Day 1 is the day the food was prepared. Counting seven days with March 16 as day 1, the discard date must be March 22. 

All other options are incorrect because they are longer than 7 days. 

149.

All of the following are effective prevention methods for chemical hazards, except: 

  • Use both industrial and domestic chemicals.

  • Do not store chemicals above food or food-contact surfaces.

  • Store chemicals away from prep areas, food-storage areas, and service areas.

  • Purchase chemicals from approved, reputable suppliers.

Correct answer: Use both industrial and domestic chemicals.

The following are methods of chemical hazard contamination prevention: 

  • Use chemicals approved for use in foodservice operations.
  • Purchase chemicals from approved, reputable suppliers.
  • Store chemicals away from prep areas, food-storage areas, and service areas.
  • Separate chemicals from food and food-contact surfaces by spacing and partitioning.
  • Do not store chemicals above food or food-contact surfaces.

Using domestic chemicals is not approved in restaurant operations as it does not have the strength to eliminate hazards in a restaurant setting. 

150.

Andres was hired as a cook in a restaurant in the city of New York on April 1, 2022. When must he complete training on sexual harassment prevention?

  • April 1, 2022

  • May 1, 2022

  • July 1, 2022

  • April 1, 2023

Correct answer: April 1, 2022

New York (State & City):

  • Who needs to be trained?
    • State: All employees, including supervisory employees, for any size employer. There is no difference in the state’s training content requirements for employees and supervisory employees.
    • City: Supervisory employees and employees, if you have 15 + employees. Also, any employees, supervisory employees, and independent contractors in other states that regularly visit or interact with NYC employees.
  • Training Hours: None
  • Training Deadline(s): State and City: At the time of hiring and on an annual basis. 
  • Retraining Requirements: Annually
  • ServSafe Workplace Acceptance: State and City: Yes

151.

Which of the following is true regarding decisions on sexual harassment?

  • Immediate supervisors, management, human resources, and legal counsel value impact over intent when evaluating potential sexual harassment.

  • The person experiencing the conduct and the person who did the conduct agree if that conduct was unwelcome or offensive.

  • Good intentions make up for the negative impact on another individual.

  • The one receiving the unwelcome conduct solely makes the decision.

Correct answer: Immediate supervisors, management, human resources, and legal counsel value impact over intent when evaluating potential sexual harassment.

Supervisors, HR professionals, and legal advisors value impact over intent when evaluating a potential instance of sexual harassment. It is not solely reliant on the recipient of the act. 

Who decides if conduct is sexual harassment?  The person experiencing the conduct or behavior decides if the conduct was unwelcome or offensive, not the person who did the conduct. Saying something like, “I didn’t mean any harm,” “That wasn’t my intent,” “I am not sexist,” and, “I am not homophobic,” does not excuse a person’s actions and the impact they had on the individuals around them. You must think about the way your behavior will be perceived, not whether you intend any offense by your conduct. Good intentions do not make up for a negative impact on the receiver of the conduct.

152.

The onset times of foodborne illness caused by biological hazards is: 

  • 30 minutes to six weeks

  • 24-48 hours

  • 2 days to four weeks

  • After a few minutes, to one hour

Correct answer: 30 minutes to six weeks

Onset time is defined as how quickly foodborne illness symptoms appear in a person. For foodborne illness, it can range from 30 minutes to six weeks. 

153.

Which of the following food can be re-served?

  • Bottle of ketchup with cap on

  • Potato salad held without temperature control for five hours

  • Served but untouched bread basket

  • Returned slice of cheesecake - customer does not like whipped cream on top

Correct answer: Bottle of ketchup with cap on

This can be re-served because the ketchup inside the bottle is not contaminated. 

The other options must not be re-served because: 

  • Potato salad held without temperature control for five hours - this food was time-temperature abused
  • Served but untouched bread basket
  • Returned slice of cheesecake - customer does not like whipped cream on top - there is no certainty that the first customer did not contaminate the served food.

154.

What must be done to food after it is thawed in the microwave?

  • Cook it immediately

  • Cool it and freeze immediately

  • Cool to 41°F (5°C)

  • Re-freeze it

Correct answer: Cook it immediately

Food thawed in a microwave must be cooked immediately because microwave thawing starts the cooking process. 

Food must not be cooled down or frozen because this is an example of time-temperature abuse. Food that is thawed must not be re-frozen.

155.

Foods cooked in a microwave must reach a minimum internal cooking temperature of 165 degrees Fahrenheit (74 degrees Celsius).

What is an additional step that must be taken to ensure that the food is thoroughly cooked?

  • Cover the food surface to prevent the food from drying out. 

  • Check the temperature of the food after the full cooking time is completed.  

  • Immediately check the food temperature. 

  • Check the middle part of the food to ensure the food is cooked thoroughly. 

Correct answer: Cover the food surface to prevent the food from drying out. 

Preventing the food from drying out ensures that the temperature is achieved before the food dries out. If not covered, the food may dry out and be served without reaching the proper reheating temperature. 

Additional steps include: 

  • Rotate or stir halfway through for even heat distribution.
  • Let the food stand for > 2 minutes for an even temperature reading.
  • Check the temperature in at least two spots to make sure that the food is thoroughly cooked.

156.

Iris delivered alcohol to a residence, but after a few attempts at ringing the bell and contacting the customer, she discovered that there was no one home to accept the order, so she then left the alcoholic beverages at the front door. Did she handle this situation correctly?

  • No, it should have been brought back to the operation. 

  • Yes, it is the same procedure as any other product delivery. 

  • It depends on what time of the day the delivery was left at the front door. 

  • No, she should have left a message in the voicemail before leaving the alcohol.

Correct answer: No, it should have been brought back to the operation. 

If no one is available to receive alcoholic beverage delivery, follow your company policy and cancel the order. Do not leave alcohol unattended, regardless of the time of day. It could get into the wrong hands and it's illegal. Bring the order back to operations and let them know that no one was home at the time of the delivery. Leaving a voicemail does not guarantee that the alcohol will not be consumed by minors. 

157.

Which of the following is the definition of a class action lawsuit?

  • A group of people sues the same company for the same source of injury or wrongdoing

  • One party suing another for some type of wrong

  • A jury, rather than a judge, decides the case.

  • A group of people suing different companies for a similar injury or wrong doing. 

Correct answer:  A group of people sues the same company for the same source of injury or wrongdoing

Not taking action to address harassment or discrimination can expose the company and the individual supervisor to lawsuits, including civil suits, class action lawsuits, and jury trials. A class action lawsuit is one in which a group of people sues the same company for the same source of injury or wrongdoing. Any compensation awarded by the judge is divided among the group.

Civil suits are generally one party suing another for some type of wrong. It might be awarded compensation for the harm that resulted from the other person's action or inaction.  A jury trial is one in which a jury rather than a judge decides a case. All lawsuits, whether or not they are decided in the companies' favor, are potentially damaging. They can cause guests to lose trust in the brand, leading to lost revenue, and they can cause current and potential employees to think twice about working for them. 

158.

Which of the following statements is true for harassment?

  • Harassment does not need to be motivated by sexual desire to be unlawful. 

  • Harassment needs to be motivated by sexual desire to be lawful. 

  • Harassment does not need to be motivated by sexual desire to be lawful. 

  • Harassment is not motivated by personal gratification. 

Correct answer: Harassment does not need to be motivated by sexual desire to be unlawful. 

Harassment does not need to be motivated by sexual desire to be unlawful. 

Harassment can also be motivated by meanness, bigotry, or personal gratification. Harassment from any motivation is not lawful.

159.

A guest experienced tingling in their extremities, burning of the mouth, heart palpitations, and reversal of hot and cold sensations, almost immediately after eating seafood. Which of the following has likely caused the illness?

  • Biological toxin

  • Allergens

  • Yeast

  • Virus

Correct answer: Biological toxin

Biological toxins are commonly associated with some plants, mushrooms, and seafood. General symptoms of biological toxins include:

  • Diarrhea or vomiting
  • Neurological symptoms
  • Tingling in extremities
  • Reversal of hot and cold sensations
  • Flushing of the face
  • Difficulty breathing
  • Burning in the mouth
  • Heart palpitations
  • Hives

Some symptoms are common with the other options. For example:

  • Allergens can cause diarrhea, vomiting, and/or hives
  • Yeast can cause diarrhea or vomiting
  • Viruses can cause diarrhea or vomiting

It is the neurological symptoms that are unique to the biological toxins among these group of hazards. 

160.

Adelaide is getting ready to wash pots and pans in the three-compartment sink. What should be her first task?

  • Clean and sanitize the sinks and drying areas. 

  • Fill the first sink with water. 

  • Scrape food bits off of the pots and pans.

  • Check the concentration of the sanitizing solution.  

Correct answer: Clean and sanitize the sinks and drying areas. 

When setting up a three-compartment sink:

  • Clean and sanitize each sink and drying areas.
  • Fill the sinks:
    • First sink–detergent and water at least 110˚F (43˚C)
    • Second sink–clean water
    • Third sink–water and sanitizer

Provide a clock with a second hand.

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