Culinary ServSafe practice full exam with complete solutions

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Culinary ServSafe practice full exam with complete solutions Which minimum internal cooking temperature must prime rib reach for 15 seconds? ✔✔165F (74C) Shell eggs cooked for immediate servic... e must reach which internal temperature for 15 seconds? ✔✔145F (63C) Which is the minimum internal cooking temperature for three-meat ravioli? ✔✔165F (74C) The minimum water temperature of the final sanitizing rinse in high temperature mechanical dishwasher must be at least ✔✔180F (82C) When sanitizing utensils using hot water in a three-compartment sink, the temperature of the hot water must be at least ✔✔110F cold food should be received at or below an internal temperature of ✔✔41F (5C) Equipment approved for use in the prep area should have a seal of approval from ✔✔NSF How can food handler reduce bacteria found on poultry? ✔✔cooking poultry to the proper internal temperature How should food and supplies be stored in a dry-storage area? ✔✔away from the walls and 6 inches off the floor The cook put refrigerated lasagna into the steam table at 9:00 am for service at noon. This practice in incorrect because the ✔✔temperature of the food was not taken before being put into the steam table Which procedure will help prevent food contamination ✔✔using tongs to serve dinner rolls to guests Glass from a broken water glass in food is an example of which type of contamination? ✔✔physical Food handlers should was their hands between ✔✔shaking hands with guest and replenishing the food on the salad bar Cooling food helps to correctly ✔✔control the growth of bacteria What is a characteristic required for equipment to meet NSF standards? ✔✔nonabsorbent Purchase dishwashers that are able to measure water temperature, chemical concentration, and ✔✔water pressure Which statement about handwashing stations is true? ✔✔liquid soap is the only type of soap that should be provided how many inches off the table should tabletop equipment be installed ✔✔at least 4 inches Who should provide information about private water supply inspections, testing, and other reuirements for a foodservice operation? ✔✔local regulatory authority Where is ventilation most important to use in foodservice operations? ✔✔areas for cooking, frying, and grilling To help prevent cross-connection in an operation, the manager should ✔✔hire licensed plumbers to do plumbing repairs what is the main reason that operations must regularly maintain their facilities and equipment? ✔✔to prevent food contamination Once water as been restored after water service interruption, a manager should ✔✔verify that the water supply is drinkable What is the most important reason that pests must be kept out of the operation? ✔✔the can spread disease A food handler who is receiving a schedule delivery observes signs of pests, including eggs cases and insect body parts, in the shipment. What should be done? ✔✔shipment should be refused and prevented from entering the operation the purpose of air currents is to ✔✔create and air shield around the doors that are periodically left open Which is necessary for chemical sanitizers to work effectively? ✔✔mix the correct concentration of sanitizer and water Which surfaces must be cleaned and sanitized? ✔✔cutting boards Before reassembling stationary equipment that has been cleaned and sanitized, make sure all surfaces are ✔✔completely air dried When loading dishwashing machines, make sure that ✔✔the water spray will reach all surfaces When washing dishes in a three-compartment sink, the water and detergent in the first sink of a three-compartment sink needs to be changed when the water becomes dirty of ✔✔when the suds are gone Dirty water from mop buckets should be disposed of ✔✔in a floor drain What is the proper way to store mops, brooms, and brushes ✔✔hanging on hooks When should major cleaning be schedule? ✔✔after closing If a power outage impacts an operation and causes food in storage to enter the temperature danger zone for 16 hours, what must be done with the food? ✔✔throw it out When soaking items in hot water to heat sanitize tem, what is the minimum temperature required? ✔✔171F (77C) How often should cleaning tasks be checked against the master cleaning schedule? ✔✔daily Which wall finish is recommended for use in the kitchen? ✔✔smooth and durable What happens when cross-connection occurs? ✔✔dirty water comes in contact with safe water Why should all cracks or seams be sealed up in the kitchen? ✔✔they can allow pest access What is the only way to prevent backflow? ✔✔create an air gap A significant threat or danger to health that requires immediate connection or closure to prevent injury is ✔✔an imminent health hazard When using a three-compartment sink, which is the last step? ✔✔air drying items on a clean surface Who is responsible for the regulation of chemical sanitizers? ✔✔state and federal environmental protection agencies If food-contact surfaces are in continuous use, they need to be cleaned and sanitized at least every ✔✔4 hours What action by food handler is a risk food contamination? ✔✔touching a pimple Which act by a food handler can contaminate food? ✔✔taking care of a sick child before working What action by a food handler can contaminate food? ✔✔spitting in the operation What action is part of the handwashing process? ✔✔clean under fingernails What is a good practice after handwashing? ✔✔use a paper towel to turn off the faucet When should a food handler remove his or her apron? ✔✔when leaving prep areas What personal hygiene should food handlers practice before arriving at work ✔✔shower or bathe When can a foodhandler safely chew gum in a restaurant? ✔✔when in a breakroom when should a foodhandler with sore throat ad fever be excluded from an operation? ✔✔if the operation primarily serves a high-risk population Which symptom should cause a manager to exclude a foodhandler from an operation? ✔✔diarrhea When different types of food must be prepped first to minimize the risk of cross-contamination? ✔✔ready-to-eat food Which is a strategy for reducing the risk of cross-contamination? ✔✔buying prepared food TCS food has been time-temperature abused anytime it remains between ✔✔41F-135F Clipboards with forms for recoding time and temperature information should be posted near prep areas, next to cooking and holding equipment, and ✔✔near coolers and freezers Which is a strategy for reducing the risk of time and temperature abuse? ✔✔limit the amount of TCS food that can be removed from a cooler when prepping it A glass thermometer may only be used if it is ✔✔enclosed in a shatterproof casing Which type of thermometer is read by holding it as close as possible to the food item without actually touching it? ✔✔infrared What procedure should the operation follow when a customer calls to report a food borne illness? ✔✔complete a foodborne illness incident report form How foodhandlers contaminate food? ✔✔not washing hands after touching a pathogen Limiting the amount of food that can be removed from a cooler when prepping it is an example of using ✔✔time and temperature control Single-use glvoes are not required to be worn when ✔✔arranging a shrimp cocktail Thermometers used to measure the temperature of food must be accurate to ✔✔+/- 2F How long should the handwashing process take? ✔✔at least 20 seconds In order to reduce the risk of foodhandlers touching their hair while working with food, they should ✔✔wear a hair restraint A foodhandler should be excluded from the operation if he or she has ✔✔vomiting and diarrhea Why is it dangerous for foodhandlers to eat or drink in prep areas? ✔✔saliva may be transferred to food Where should dirty aprons be kept once foodhandlers are done using them? ✔✔in a nonabsorbent container or washable laundry bag at work What temperature should water be when washing hands? ✔✔100F What practice can lead to food contamination? ✔✔working with an uncovered, infected wound When cross-contain occurs, what is being transferred between food or unwashed hands and prep areas, equipment, utensils, or other food ✔✔ Within the temperature danger zone, pathogens tend to grow the fastest between ✔✔70-125F After four hours, a server checked the holding temperature of the chicken soup. it was 125F. What should be done with the soup? ✔✔throw it out Most hot-holding equipment cannot be used to reheat food because ✔✔the equipment cannot pass through the temperature danger zone quickly enough Cold food help without temperature control should be thrown out within ✔✔6 hours All food to be served at an off-site location should be labeled with a use-by date and time, along with ✔✔reheating service instructions Sneeze guards must extend at least how far beyond the food? ✔✔7 inches Refrigerated food prepped onsite may be offered for sale in a vending machine for up to ✔✔7 days Vending machines that hold TCS food must have controls that prevent TCS food from being dispensed if the food ✔✔is not in its original container Based on the FDA's public health interventions, an operation must provide customers with notices about the ricks of eating ✔✔raw or undercooked menu items Based on the FDA's public health interventions, procedures must be in place to make sure staff are ✔✔reporting illnesses to management Which is an example of active managerial control? ✔✔a manager monitors how a food is prepared for a customer with allergens A manger is practicing active managerial control by ✔✔incorporating standard operating procedures for sanitizing equipment A cook who checks the temperature of grilled chicken every 3 inutes is practicing with HACCP principle? ✔✔monitoring What is the purpose of establishing critical limits in a HACCP plan? ✔✔to reduce, prevent, or eliminate an identified hazard After four hours, a server checked the holding temperature of the cold tuna salad in the buffet. It was 71F. What should be done with he tuna salad? ✔✔throw it out [Show More]

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