ServSafe #7 Review Question Preview (ID: 35990)

Practice For The Certification Test.

Parasites are commonly associated with what food?
a) Mushrooms
b) Wild game
c) Dairy products
d) Whole wheat

Question 1 CORRECT Which item should be rejected? Bags of organic cookies in torn packaging B Live oysters at 50 ̊F (10 ̊C) C Bottled milk at 41 ̊F (5 ̊C) D Shell eggs at an air temperature of 45 ̊F (7 ̊C) Question 2 WRONG What should a food handler
a) Rare hamburgers
b) Potato salad
c) Deviled eggs
d) Raw carrots

What should staff do when receiving a delivery of food and supplies?
a) Stack the delivery neatly and inspect it within 12 hours
b) Visually inspect all food items
c) Store it immediately and inspect it later
d) Inspect non-food items first

What is a cross-connection?
a) Approved public water main
b) Water transport vehicle
c) Backflow of clean water into dirty water
d) Physical link between safe water and dirty water

A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time must the tuna salad be served or thrown out?
a) 3:00 p.m
b) 4:00 p.m.
c) 12:00 p.m.
d) 2:00 p.m

What thermometer is best suited to checking a dishwashing machine’s final rinse temperature?
a) Infrared thermometer
b) Maximum registering thermometer
c) Immersion probe
d) Time-temperature indicator

What symptom requires a food handler to be excluded from the operation?
a) Jaundice
b) Coughing
c) Sore throat
d) Stomach cramps

What does the L stand for in the FDA’s ALERT tool?
a) Leave
b) Listen
c) Limit
d) Look

What temperature must stuffed lobster be cooked to?
a) 155 °F (68 °C) for 15 seconds
b) 145 °F (63 °C) for 4 minutes
c) 135 °F (57 °C) for 4 minutes
d) 165 °F (74 °C) for 15 seconds

What strategy can prevent cross-contamination
a) Buy food that does not require prepping
b) Avoid time-temperature abuse
c) Prep raw food and ready-to-eat food at the same time
d) Prep food on both sides of a cutting board

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