Servsafe Food Handler Test 2

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What is a basic characteristic of a virus?

Correct! Wrong!

A virus requires a living host to grow.

Which of the following is a TCS food?

Correct! Wrong!

TCS food requires time and temperature controls to prevent the growth of microorganisms and the production of toxins. A baked potato is a TCS food.

What is the purpose of setting a critical limit in the cooking process of TCS food?

Correct! Wrong!

Setting a critical limit in the cooking process of TCS food reduces hazards to safe levels.

Although all food is in danger of becoming spoiled, which is not considered a “high risk” food for bacterial contamination?

Correct! Wrong!

Although bread is at risk for developing mold as it ages, the other options are all considered “high risk” foods and they typically become contaminated much faster if not properly stored. Melon, besides being raw produce, is at risk due to its high water content.

What is the final step in cleaning and sanitizing a prep table?

Correct! Wrong!

The final step in cleaning and sanitizing a prep table is allowing the surface to air-dry.

Which of the following items is appropriate to wear when preparing food?

Correct! Wrong!

A plain wedding band is an acceptable item to wear when preparing food. Other jewelry (including medical alert bracelets and necklaces) is not. Nails must be kept trimmed and filed, but they may not have polish on them. Artificial nails are prohibited.

A soup bowl is washed but not rinsed properly, and there is still some soap on the bowl’s surface when soup is served to the next guest. Which type of food contamination would this be considered?

Correct! Wrong!

There are three types of food contamination: physical, chemical, and biological. Chemical contamination occurs when a chemical such as a cleaner, pesticide, or sanitizer interacts with food.

Ciguatera toxin is commonly found in:

Correct! Wrong!

Ciguatera toxin is commonly found in Amberjack.

At minimum, how long should the entire hand washing process take?

Correct! Wrong!

The entire process of scrubbing, rinsing, and drying hands should take at least 20 seconds. The scrubbing portion should last at least 10-15 seconds.

When should the food handler change his gloves?

Correct! Wrong!

At minimum, gloves must be changed every four hours, and they should always be changed whenever they are dirty or torn.

Kendall is thirsty and wants to keep her beverage nearby. How and where can she store it?

Correct! Wrong!

Personal beverages must be kept covered and in a non-food prep area to prevent spilling or contamination.

Which list represents proper sanitation for a surface?

Correct! Wrong!

In order for a surface to be considered sanitized, you must clean the surface, rinse the surface, sanitize the surface, allow the surface to air-dry, in that order

What type of thermometer should be used to check the internal temperature of a beef roast?

Correct! Wrong!

A penetration thermometer should be used to check the internal temperature of a beef roast.

When should a shipment of fresh chicken be rejected?

Correct! Wrong!

A shipment of fresh chicken should be rejected if the receiving temperature is 50°F (10°C).

Which of the following is TCS food?

Correct! Wrong!

TCS food requires time and temperature controls to prevent the growth of microorganisms and the production of toxins. A baked potato is a TCS food.

Food that is partially cooked and then finished just before service must be heated to what temperature?

Correct! Wrong!

Food that is partially cooked and then finished just before service must be heated to 165°F (74°C) for 15 seconds.

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