Servsafe Food Handler Test 3
You are cleaning a pan that contains baked-on lasagna. What is the best choice for the job?
Abrasive cleaners are the best choice to clean pots and pans that have baked-on food.
You can kill most bacteria in food by ____.
Bacteria is not killed by any of these actions. The bacteria just become inactive, but are revived upon return to a normal state.
The use of pasteurized eggs is required when preparing which of these dishes?
Both a Caesar salad and hollandaise sauce use uncooked or only partially cooked eggs, so pasteurized eggs are required for their preparation.
What should foodservice operators do to prevent the spread of hepatitis A?
To prevent the spread of hepatitis A, excluding staff with jaundice from the operation.
In top-to-bottom order, how should a fresh beef roast, fresh halibut, pepperoni, and a pan of ground chicken be stored in a cooler?
In top-to-bottom order, store pepperoni, fresh halibut, fresh beef roast, then ground chicken.
At minimum, how often should a thermometer be checked for accuracy?
ServSafe guidelines recommend checking a thermometer for accuracy at the start of every shift. They should also be checked if they are dropped or exposed to hot or cold temperature extremes.
Which of the following would be considered a violation of food service safety practices?
Milk must be stored in and dispensed from its original container. All of the other choices are good food safety practices.
Which of the following could cause cross-contamination when preparing food?
Different cutting boards should ideally be used for preparing raw meat and vegetables. At minimum, the board should be thoroughly sanitized in between the two preparations. As long as all bread cut on the board either contains gluten or is gluten-free, this shouldn’t cause cross-contamination. Note that ever-changing allergen guidelines may require additional restrictions with regard to gluten, nuts, and other allergens during the food preparation process.
Cutting boards used for food preparation should be made of _____.
Hard wood and heavy duty plastic cutting boards are the easiest to sanitize and tend to harbor fewer bacteria. Rubber is also a good choice, but soft wood is not.
The least likely of these foods to transport bacteria would be ____.
The least likely carrier of bacteria is food that has been cooked or heated after handling. The other choices are considered prime bacteria carriers if hygiene precautions are not followed.
You went to a friend’s picnic and contracted salmonella from some food you ate there. What must you do?
Any sickness from Salmonella, Shigella, E. Coli, or Hepatitis A must be reported to health officials. A doctor’s note is required in order to return to work.
Which of the following is not considered to be a “toxic metal” when used in food preparation?
Stainless steel is a good choice for food preparation. All of the other choices can be toxic when coming into contact with acids, such as those present in citrus fruits and vinegar-based foods.
Your facility wants to sell house-made, prepackaged items such as smoked salmon and cured meats. What must you first obtain?
Any establishment wishing to process foods that are smoked or cured for preservation must first obtain a variance from the regulatory authority in their area if the location is not zoned for meat processing that includes smoking.
A food-service inspector arrives unannounced at your facility while your manager is away and you are in charge. Which of the following would be an inappropriate response?
Food service inspectors can revoke an establishment’s permit if they are denied entry, so they should always be allowed in the establishment after they volunteer their credentials. Because they often arrive without warning, someone should be deemed to be “in charge” if the manager is away. If you are this person, it is a good idea to walk with them so you can answer any questions they have and take notes of any problems they point out.
Which of these is not considered a PHF (Potentially Hazardous Food)?
Bread does not have the water or high protein content usually associated with food hazards. The other choices are on the PHF list.
What is the major source of bacteria in food?
There are over 150 billion bacteria that are carried by humans, so humans are the largest source of food contamination. Bacteria can also come from the other sources, but usually have a human origin.