Servsafe #3 Exam 2022/2023 Questions with correct Answers

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In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? - ANSWER 180° A foodhandler must be excluded from the operation for which symptom? - ANSWER Jaundice ... The risk of physical contamination can be reduced by - ANSWER Using shields on fluorescent lightbulbs where food is stored What is the temperature range of the temperature danger zone? - ANSWER 41° to 135° What is a form some bacteria take to keep from dying when they do not have enough food? - ANSWER Spore Most regulations for food service operations are written at what level? - ANSWER State Using one set of cutting boards for raw TCS food and another set of cutting boards for ready-to-eat food reduces the risk of - ANSWER Cross-contamination What should be used to dry hands after washing them? - ANSWER Single use paper towel At what internal temperature should raw meat, poultry, and seafood be stored? - ANSWER 41° or lower Peanuts and soy products are dangerous for people with what condition? - ANSWER Food allergies What type of container should be used to transport TCS food from the place of preparation to the place of service? - ANSWER Insulated To learn a new skill, learners must be given the opportunity to - ANSWER Practice the skill What is the only jewelry that may be worn on the hand or arms while handling food? - ANSWER Plain-band ring Who should apply pesticides in an operation? - ANSWER Pest control operator A back up or raw sewage has occurred in the kitchen. What should happen next? - ANSWER Close the affected area and clean it When using a bottom-to-top shelving order, what determines the best placement of food in the cooler? - ANSWER Minimum internal cooking temperature of food A hose connected to a running faucet that is left submerged in a bucket, is an example of a(n) - ANSWER Cross connection What is the intended use for a hand antiseptic? - ANSWER Reduce pathogens on the skin An example of TCS food is - ANSWER Sliced cantaloupe A customer having an allergic reaction may show which symptom? - ANSWER Wheezing Raw or undercooked dishes made for high-risk population must use eggs that have been - ANSWER Pasteurized The effectiveness of chemical sanitizer is NOT affected by its - ANSWER Color After forming raw ground beef into patties on the prep line, a food handler kept on the same gloves while slicing hamburger buns. What did the food handler do wrong? - ANSWER A food handler failed to wash hands and change gloves after handling the raw meat. A food handler who has just bused tables must do what before handling food? - ANSWER Wash hands Where should pesticides be stored? - ANSWER In a secure storage area away from food Which agency enforces food safety in a food service operation? - ANSWER State and local regulatory authority Food in storage should be rotated using which method? - ANSWER FIFO- first in first out What can cause histamine to form in tuna? - ANSWER Time temperature abuse Several people became ill with bacillus Cereus gastroenteritis after eating time-temperature abused rice. This result is an example of what? - ANSWER Food borne illness Why are young children at a higher risk for food borne illness? - ANSWER Their immune systems are not fully developed What is the second basic rule of an integrated pest management program? - ANSWER Deny the pests food, water and a nesting or hiding place Food stored in a dry storage area should NOT be - ANSWER Touching the wall How long must shell stock tags be kept on file? - ANSWER 90 days after the container has been emptied or the last shellfish was served from the container. You should label all ready-to-eat TCS food that is prepped in-house and held longer than - ANSWER 24 hours What is the definition of sanitizing? - ANSWER Reducing the number of pathogens on a surface to a safe level When transporting food off-site, how should information such as use-by date and time be communicated to the off-site staff? - ANSWER Labels on food What is the first basic rule of an IPM program? - ANSWER Deny pests access to the facility The three potential hazards to food are biological, physical and - ANSWER Chemical People who are "carriers" are able to carry pathogens in their system and infect others, yet they never - ANSWER Become ill themselves What is the only certain way to prevent back flow? - ANSWER Air gap When should employees receive food safety training - ANSWER When hired and then periodically after that On the job training works best for - ANSWER Individuals or small groups TCS Food must be reheated to what temperature for 15 seconds within 2 hours - ANSWER 165° To work with food, a food handler with a hand wound must - ANSWER Bandage the wound and wear a single use glove How can managers play a key role in promoting good personal hygiene ? - ANSWER Modeling proper behavior at all times What do time-temperature indicators do? - ANSWER Show if food has been time- temperature abused during shipment What is one way that food should NEVER be thawed? - ANSWER At room temperature What is the minimum internal cooking temperature for poultry? - ANSWER 165° What is the first step in developing a HACCP plan? - ANSWER Conduct a hazard analysis Which type of pathogen is hepatitis A? - ANSWER Virus Where is the only place a food borne virus can reproduce ? - ANSWER Persons intestines What is an infrared (laser) thermometer used to measure? - ANSWER Surface tempature A training need is a - ANSWER Structured sequence of events that lead to learning Which is a sign of a possible rodent infestation - ANSWER Pile of soft material in the corner Hot TCS food that has been held below 135°F for over 4 hours should be - ANSWER Thrown out immediately What is the purpose of material Safety data sheets? - ANSWER Inform employees of safe use and hazards associated with chemicals used in the operation What is the FDA - ANSWER The federal government's recommendations for food service sanitation regulations A package of flour that arrives on the receiving dock with signs of dampness on the bag should be - ANSWER Rejected and returned to the supplier What action should a manager take when a food handler reports being diagnosed with shigellosis? - ANSWER Send the food handler home, and then call the local regulatory authority What happens when the water temperature in a high temperature dish washing machine is too high? - ANSWER The water vaporizes before items can be sanitized When receiving a delivery of food for an operation , it is important to - ANSWER Inspect all food immediately before storing it To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength - ANSWER Use a test kit to check the sanitizer's concentration Cold TCS food must be received at what internal temperature? - ANSWER 41°F What is the minimum internal cooking temperature for TCS food cooked in a microwave? - ANSWER 165°F What is the calibration nut on a bimetallic stemmed thermometer used for? - ANSWER Keep it accurate A food handle put labeled, ready to eat food under raw hamburger patties in the cooler . What was done wrong? - ANSWER The food handler did not store ready to eat foods above raw food If a food contact surface has been soiled, what three actions must be performed before it can be used again? - ANSWER Clean, rinsed, sanitized What is the maximum acceptable receiving temperature for fresh poultry? - ANSWER 41°F Labels on containers of ready-to-eat TCS food that was prepped on-site must include the - ANSWER Date that the food should be sold How should a prep table be cleaned and sanitized? - ANSWER Clean with a cleaner, rinse the surface and then sanitize the surface If a food-contact surface is in constant use, how often must it be cleaned and sanitized? - ANSWER Every 4 hours What is the right way to measure the temperature of fresh meat , poultry, or seafood when it is delivered? - ANSWER Insert the thermometer stem or probe into the thickest part of the product What is one factor that affects the growth of microorganism in food? - ANSWER Acidity What is the correct procedure for washing hands? - ANSWER Wet hands and arms with water at least 100°F. Apply soap, vigorously scrub hands and arms for 10 to 15 seconds How should food handlers keep their fingernails? - ANSWER Short and unpolished A food handler who spends an entire shift deboning chicken should change gloves - [Show More]

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