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ServSafe Exam Questions
Page 9 of 25
161.
Which of the following foods can be reheated to 135°F (57°C):
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Commercially processed and packaged ready-to-eat food
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Roast beef for a hot sandwich
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Pot of chili
Correct answer: Commercially processed and packaged ready-to-eat food
The standard reheating temperature is 165°F (74°C) for 15 seconds. The food must reach the temperature within two hours. However, some commercially processed and packaged ready-to eat-food must be reheated before serving. Examples are deep fried cheese sticks. This kind of food must be heated to an internal temperature of at least 135°F (57°C).
162.
Which bacteria is best described by the following:
- Source: People
- Foods linked: Beverage
- Prevention measure: Cook food to minimum internal temperatures
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Salmonella typhi
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Non-typhoidal Salmonella
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Shigella spp.
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Shiga toxin-producing Escherichia coli
Correct answer: Salmonella typhi
| 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 |
163.
Who among the following food handlers followed the correct hand washing guidelines?
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Christian, a manager who saw that the cooks were washing their hands in the dishwashing sink. He corrected them immediately and directed them to wash their hands correctly by using the hand wash sink.
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Sophia plated an order and browsed through the order slips, licking her fingers in between the slips for better grip. She soon caught herself and applied hand antiseptic immediately.
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Miguel saw the dishwasher cover his nose and mouth with his hands while sneezing, then arrange clean plates on the shelf. He called the dishwasher's attention to the problem so that he could wash his hands properly.
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Joice is reporting for her first day of work. Fresh from training, she recalled that the first thing to do before reporting for duty was to wash her hands. She put soap on her hands, wet it with warm water, and scrubbed them for five seconds, then dried them with a clean paper towel.
Correct answer: Christian, a manager who saw that the cooks were washing their hands in the dishwashing sink. He corrected them immediately and directed them to wash their hands correctly by using the hand wash sink.
- Hand washing must be done in designated hand wash sinks.
- After contaminating her hands with saliva, Sophia washed her hands properly and did not use hand antiseptic in place of hand washing.
- Miguel and the dishwasher must have re-washed the plates that they contaminated with their hands that they used to cover their nose and mouth with while sneezing.
- Joice did not follow the correct hand washing steps:
1. Wet hands and arms. Use running warm water.
2. Apply soap. Apply enough to build up a good lather.
3. Scrub hands and arms vigorously for 10 to 15 seconds. Clean fingertips, under fingernails, and between fingers.
4. Rinse hands and arms thoroughly. Use running warm water.
5. Dry hands and arms. Use a single-use paper towel or hand dryer.
164.
A kitchen staff member was assigned to prepare the ingredients for a salad. The ingredients include raw chicken, avocados, and white onions. The raw chicken will be cooked and the avocados and white onions will be added to the salad uncooked. A member of the staff sliced the chicken first, then wiped his knife and the cutting board with a clean paper towel before cutting the avocados and white onions.
What is this an example of?
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Poor cleaning and sanitizing
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Time-temperature abuse
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Cross-contamination
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Poor personal hygiene
Correct answer: Poor cleaning and sanitizing
Pathogens were transferred from the cutting board and knife after they were used for raw chicken, then used for raw produce. To avoid the transfer of pathogens, the kitchen staff must wash, rinse, and sanitize the knife and cutting board after each ingredient is cut.
An example of poor personal hygiene would be a food handler failing to wash their hands before preparing sandwiches. An example of cross-contamination would be storing a pan of raw meat on top of washed lettuce. An example of time-temperature abuse would be serving a pan of mashed potatoes that has been in a defective food warmer for 5.5 hours.
165.
A manager greeted one of the customers with a sincere smile.
Based on the following guidelines, how would you rate this behavior?
- Red light—Inappropriate conduct that needs to stop immediately
- Yellow light—Behavior is risky and has a high potential for offending someone
- Green light—Conduct is not likely to be misunderstood and most people would not find it unwelcome
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Green light
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Yellow light
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Red light
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More information is needed to rate this behavior
Correct answer: Green light
To help you in determining whether a behavior is acceptable in the workplace or might be considered sexual harassment, think about behavior using a traffic light as your guide.
- Red light—Inappropriate conduct that needs to stop immediately. May be illegal. Examples: Asking for sexual favors in exchange for job-related benefits; touching someone without their consent
- Yellow light—Behavior is risky and has a high potential for offending someone. Could contribute to a hostile environment. Examples: Making sexual jokes or showing sexual pictures; commenting on someone’s body; telling someone to dress sexier; making comments about someone’s sexual orientation or gender identity
- Green light—Not likely to be misunderstood and most people would not find it unwelcome. Examples: Smiling at someone; giving someone an occasional compliment; giving feedback about performance; mentoring another employee
166.
Which of the following is an example of a positive bias?
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Believing that a tall person has good leadership traits
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Assuming that an overweight person has bad eating habits
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Thinking that a person wearing plain clothes does not have enough money
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Believing that a single mother will not have focus on her job
Correct answer: Believing that a tall person has good leadership traits
A positive bias gives advantage to a person with certain traits; race, religion, looks, education, and other factors, based on their own personal biases. An example can be looking at a tall person and believing that they have good leadership traits because of their height. This is advantageous for tall people, but not advantageous for those who are not tall.
The following are examples of negative biases:
- Assuming that a person who is overweight has bad eating habits
- Thinking that a person wearing plain clothes does not have enough money
- Believing that a single mother will not have focus on her job
167.
The following are correct receiving guidelines, except:
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Any available staff must inspect and receive deliveries.
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Inspect delivery trucks for signs of contamination.
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Visually check food items and check temperatures.
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Inspect delivery immediately upon receipt.
Correct answer: Any available staff must inspect and receive deliveries.
Staff assigned to inspect and receive deliveries must be properly trained on receiving procedures. Upon delivery, the following guidelines must be followed:
- Inspect delivery immediately upon receipt.
- Inspect delivery trucks for signs of contamination.
- Visually check food items and check temperatures.
- Store items promptly after receiving them.
168.
Among the following foods, which have caused severe allergic reactions?
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Peanut
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Chicken
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Wheat
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Honey
Correct answer: Peanut
Peanut allergies have caused severe allergic reactions, or anaphylaxis. Peanuts are the leading cause of allergy-related death in children.
People may have allergic reactions to chicken, wheat, and honey, but there is little account for these foods causing severe allergic reactions. Of course, every case is different. Therefore, all allergen special orders must be treated with care.
169.
What is the average multiplication rate of pathogens found in food?
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Every 20 minutes
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Every 10 minutes
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Every 30 minutes
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Every 40 minutes
Correct answer: Every 20 minutes
Sanitizing is done to reduce the number of pathogens on surfaces. This is important because some pathogens can reproduce very quickly. In fact, some bacteria can double their numbers every 20 minutes. A single cell can become more than 1 million in just 10 hours.
170.
Which of the following is not a basic characteristic of biological toxins?
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People will experience symptoms from 30 minutes to six weeks
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Naturally occurs in certain plants, mushrooms, and seafood
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Occurs in certain fish that eat smaller fish that have consumed a toxin
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Produced by pathogens found on certain fish
Correct answer: People will experience illness from 30 minutes to six weeks
Origin: Naturally occurs in certain plants, mushrooms, and seafood
Seafood toxins: Produced by pathogens found on certain fish. Occurs in certain fish that eat smaller fish that have consumed a toxin.
Illness: Symptoms and onset times vary with illness. People will experience illness within minutes.
General symptoms:
- 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
30 minutes to 6 weeks is the onset time range for foodborne illness.
171.
Who used the cleaning tool or chemical correctly?
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Jasmine was about to take a plate out to a table, but she noticed some drips on the edge of the plate. She used a clean, dry, cloth to wipe the plate.
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Bruno was in a rush to put a delivery away. He placed the cleaner sprayer on the top shelf above the canned goods.
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Antonio filled two spray bottles with sanitizer. The chemicals are bright pink, so he did not label the spray bottles.
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Eric sprayed the table with sanitizer before washing it with detergent.
Correct answer: Jasmine was about to take a plate out to a table, but she noticed some drips on the edge of the plate. She used a clean, dry, cloth to wipe the plate.
Dry wiping cloths are used to wipe food spills from tableware. Chemical containers must always be stored away from food and food preparation areas. Chemical containers must always be labeled. Detergents are used first before sanitizers.
172.
Where is a lighting of 50 foot-candles (540 lux) required?
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Preparation areas
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Buffets and salad bars
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Dry storage areas
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Restrooms
Correct answer: Preparation areas
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
173.
Which of the following practices may pose a risk to deliberate contamination of food?
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Buying produce from local organic markets
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Limiting access to food and chemical storage areas
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Defining staff access in preparation areas
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Accepting deliveries from trucks that are locked during transport
Correct answer: Buying produce from local organic markets
All suppliers must be approved and reputable. Hence, sourcing from the local market is not safe in terms of food defense strategy. The following are examples of correct practices in terms of avoiding deliberate contamination of food.
- Limiting access to food and chemical storage areas
- Defining staff access in preparation areas
- Accepting deliveries from trucks that are locked during transport
- Having information on delivery personnel allowed to handle key drop deliveries
174.
Which among the following practices is allowed in a facility for elderly individuals?
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Using ice in beverages
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Pooling shell eggs for a breakfast of scrambled eggs
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Putting raw sprouts on top of soup
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Medium-rare mini-burgers
Correct answer: Using ice in beverages
Ice can be consumed by the elderly, provided that all ice preparation practices are followed.
However, pooling of shell eggs may pose a risk of cross-contamination when one or more eggs are mixed with good ones. Also, raw sprouts are not allowed to be served in high risk populations of elderly people. When serving a high risk population, use pasteurized shell eggs when pooling, or pasteurized eggs in cartons. Sprouts must be cooked at 135˚F (57˚C) (no minimum time), and there must be no raw or undercooked food.
175.
Logan was assigned to cook a 3-lb roast beef for delivery later this afternoon.
What is the minimum internal cooking temperature for this food?
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145 degrees Fahrenheit (63 degrees Celsius) for 4 minutes
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145 degrees Fahrenheit (63 degrees Celsius) for 15 seconds
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165 degrees Fahrenheit (74 degrees Celsius) for <1 second
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155 degrees Fahrenheit (68 degrees Celsius) for 17 seconds
Correct answer: 145 degrees Fahrenheit (63 degrees Celsius) for 4 minutes
Required minimum internal cooking temperature:
- 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
176.
Which bacteria is best described by the following:
Source: Human feces
Foods linked: Food easily contaminated by hands, such as salads containing TCS food
Prevention measure: Control flies inside and outside the operation
-
Shigella spp.
-
Salmonella typhi
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Non-typhoidal Salmonella
-
Shiga toxin-producing Escherichia coli
Correct answer: Shigella spp.
| 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 |
177.
Which of the following should be replaced in a safe food facility?
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Cracked floor tiles
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Painted walls
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Light-colored ceilings
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Light yellow epoxy floor
Correct answer: Cracked floor tiles
Floors, walls, and ceilings should be:
- Made from smooth and durable materials for ease of cleaning
- Light-colored
- Maintained consistently
- Coved where the floors and walls meet
- Promptly cleared of any stagnant water
Cracked floor tiles must be replaced, as this may cause dirty water to be stuck, become stagnant water and become a source of cross contamination.
Painted walls, light-colored ceilings, and light yellow epoxy floors are acceptable since they meet the above requirements.
178.
What factors make restaurants and hotel employees at greater risk of unconscious bias?
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Guest-facing roles
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Longer operating hours
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Situated in prime locations
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No mandated uniform (clothing) standards
Correct answer: Guest-facing roles
The restaurant and hospitality industries have a greater number of employees who serve in guest-facing roles than most industries. A majority of employees and managers will experience the opportunity to welcome people of different backgrounds, religions, customs, and sexual orientations, etc. The broad demographic differences that can be frequently noted between front of house and back of house employees also indicate a need for increased awareness of the existence of unconscious bias.
The other 12 industry sectors also have longer operating hours, are present in prime locations, and have no mandated uniform (clothing) standards.
179.
Which of the following is not an acceptable method for thawing food?
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Thawing in stagnant water
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Thawing in cooler
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Thawing in microwave
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Thawing as part of the cooking process
Correct answer: Thawing in stagnant water
The following are acceptable methods of thawing frozen food:
- Thaw food in a cooler, keeping its temperature at 41˚F (5˚C) or lower.
- Thaw food under running, potable water at 70˚F (21˚C) or lower.
- Thaw food in a microwave.
- Thaw food as part of the cooking process.
Thawing at room temperature, and thawing in stagnant water are unacceptable methods since they expose food to the temperature danger zone.
180.
Which of the following is true for the flow of food?
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It is the path that food takes through the operation.
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It starts from the receiving of food to serving food to guests.
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All food goes through all the steps.
Correct answer: It is the path that food takes through the operation.
The flow of food is the path that food takes through the operation.
- Purchasing
- Receiving
- Storing
- Preparation
- Cooking
- Holding
- Cooling
- Reheating
- Service
It always starts with purchasing and ends at service. Some food may only go through 4 steps, and some through all the steps. The flow may not necessarily be linear.