ServSafe Practice Test 7th Edition

1 Page 1 of 6page 1of6 Prcft1iTs6fndfc61 AssrwPf6 Prc1 Kynwf6 Prcft1 Nrncyf6 Prc1moiAKNDW1 Att1dPhu6s1dTsTdvTyW1?Tdv? ,drynwPfitT1lrd1 Pcs6dnw6 Prcft1nsT1rctjW1or61lrd1 PcyPvPynft1sftTWPractice Tests and Answer KeysPractice TestName Date 1 Which agency enforces food safety in a restaurant or foodservice operation?A Centers for Disease Control and PreventionB food and Drug AdministrationC State or local regulatory authorityD Department of Agriculture2 Three components of active managerial control includeA identifying risks, creating specifications, and identifying risks, corrective action, and identifying risks, creating purchase orders, and identifying risks, record keeping, and A broken water main has caused the water in an operation to appear brown.

2 What should the manager do?A Contact the local regulatory authority before use. B Use the water for everything except Boil the water for 1 minute before Use the water for everything except To prevent the deliberate contamination of food , a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know A when to register with the how to fill out an incident where to find safety Data Sheets in the whom to contact about suspicious A food handler who has just bused tables must do what before handling food ?A Change apronB Wash handsC Put disposable gloves back onD Wipe hands on a cloth towel6 As part of handwashing, food handlers must scrub their hands and arms for at leastA 3 5 10 20 Tests and Answer Keys Practice Test 2017 National Restaurant Association Educational Foundation (NRAEF).

3 All rights reserved. ServSafe is a trademark of the NRAEF. National Restaurant Association and the arc design are trademarks of the National Restaurant Association. Reproducible for instructional use only. Not for individual 2 of 67 To work with food , a food handler with an infected hand wound mustA cover the wound with an impermeable cover and wear a single-use cover the wound with an impermeable cover and limit contact with wash hands and bandage the wound with an impermeable apply ointment and bandage the wound with an impermeable How should food handlers keep their fingernails?A Short and unpolishedB Long and unpolishedC Long and painted with nail polishD Short and painted with nail polish9 What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever?

4 A Exclude the food handler from the Report the illness to the local regulatory Speak with the food handler s medical Restrict the food handler from working with food .!0 What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness caused by Shigella Keep the food handler away from duties that involve Exclude the food handler from the Make sure the food handler is supplied with disposable Make sure the food handler washes hands often.!1 Where should staff members eat, drink, smoke, or chew gum?A Where customers cannot see themB Outside the kitchen doorC Dishwashing areasD Designated areas!2 How long must shellstock tags be kept on file?

5 A 30 days after the day the shellfish were receivedB 90 days after the day the shellfish were receivedC 30 days after the last shellfish was sold or served from the containerD 90 days after the last shellfish was sold or served from the container!3 When receiving a delivery of food for an operation, it is important toA inspect only the TCS inspect all food immediately before storing stack the delivery neatly and inspect it within 12 store it immediately and inspect it Tests and Answer Keys Practice Test 2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. ServSafe is a trademark of the NRAEF. National Restaurant Association and the arc design are trademarks of the National Restaurant Association.

6 Reproducible for instructional use only. Not for individual 3 of 6!4 Which item is stored correctly in the cooler?A Macaroni salad stored above raw salmonB Raw ground pork stored below raw poultryC Raw poultry stored above raw pork roastD Sliced pineapple stored below raw steaks!5 Ready-to-eat TCS food must be date marked if it will be stored for longer thanA 12 24 36 48 hours.!6 A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?A Refer to the vendor notification for next stepsB Contact the supplier and arrange for the product to be picked upC Label the item to prevent it from accidently being placed back in inventoryD Inform the local media, customers, and employees of the reason for the recall!

7 7 What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41 F (5 C) before it must be sold, served, or thrown out?A 2 daysB 5 daysC 7 daysD 9 days!8 Pathogens are likely to grow well in a meat stew that isA below freezing at refrigeration between 41 F and 135 F (5 C and 57 C).D cooked to the correct internal temperature.!9 Which is a TCS food ?A BananasB CoffeeC CrackersD Sprouts@0 Cut melons should be stored at what internal temperature?A 41 F (5 C) or lowerB 45 F (7 C) or lowerC 51 F (11 C) or lowerD 55 F (13 C) or lowerPractice Tests and Answer Keys Practice Test 2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved.

8 ServSafe is a trademark of the NRAEF. National Restaurant Association and the arc design are trademarks of the National Restaurant Association. Reproducible for instructional use only. Not for individual 4 of 6@1 Why are preschool-age children at a higher risk for getting a foodborne illness?A They do not have strong They do not receive enough They are more likely to suffer allergic They have not yet built up their immune systems.@2 What is one factor that affects the growth of bacteria in food ?A LeannessB DensityC RipenessD Acidity@3 Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk ofA time-temperature physical toxic-metal poisoning.

9 @4 Peanuts and soy products are two possible food items that can be dangerous for people withA FAT food chemical poor personal hygiene.@5 Wheezing and hives are symptoms ofA food hepatitis A.@6 A catering employee removed a tray of lasagna from hot-holding for service in a hotel conference room at 11:00 am. By what time must the lasagna be thrown out?A 12:00 2:00 3:00 4:00 @7 How often must you check the temperature of hot food that is being held with temperature control?A At least every 2 hoursB At least every 4 hoursC At least every 6 hoursD At least every 8 hours Practice Tests and Answer Keys Practice Test 2017 National Restaurant Association Educational Foundation (NRAEF).

10 All rights reserved. ServSafe is a trademark of the NRAEF. National Restaurant Association and the arc design are trademarks of the National Restaurant Association. Reproducible for instructional use only. Not for individual 5 of 6@8 Which action could contaminate food at a self-service area?A Keeping hot TCS food at 135 F (57 C)B Allowing customers to reuse platesC Labeling all containers and handlesD Taking food temperatures every hour@9 Which food item may be handled with bare hands?A Cooked pasta for saladB Chopped potatoes for soupC Canned tuna for sandwichesD Pickled watermelon for garnish#0 When preparing to wash dishes in a three-compartment sink, what is the first task?A Remove leftover food from the Fill the first sink with detergent and Clean and sanitize the sinks and drain Make sure there is a working clock with a second hand.