ServSafe #9 Question Preview (ID: 36005)


Practice For The Certification Test. TEACHERS: click here for quick copy question ID numbers.

What should a foodservice operator do when responding to a foodborne-illness outbreak?
a) Ask customers for proof of their symptoms
b) Segregate the product
c) Close the operation for the day
d) Notify the media

What organization requires Safety Data Sheets?
a) Occupational Safety and Health Administration
b) Environmental Protection Agency
c) Food and Drug Administration
d) National Restaurant Association

When should a shipment of fresh chicken be rejected?
a) Shellstock identification tags are not attached to the container
b) The flesh of the chicken is firm and springs back when touched
c) The flesh of the chicken appears moist
d) The receiving temperature is 50˚F (10˚C)

What item is considered acceptable work attire for a food handler?
a) False eyelashes
b) Nail polish
c) Plain-band ring
d) Antimicrobial plastic watch band

What method should never be used to thaw food?
a) Place the item on a prep counter
b) Cook the item
c) Place the item in a cooler
d) Microwave the item

What should foodservice operators do to prevent customer illness from Shigella spp.?
a) Purchase shellfish from approved suppliers
b) Control flies inside and outside the operation
c) Freeze food at temperatures below 0
d) Exclude food handlers diagnosed with jaundice

Food held at 41˚F (5˚C) or lower before being removed from refrigeration can be held without temperature control for up to how many hours
a) 4
b) 6
c) 2
d) 8

What temperatures do infrared thermometers measure?
a) Surface
b) Air
c) Internal food
d) Oven

What is the minimum internal cooking temperature for green beans that are hot-held for service?
a) 155˚F (68˚C
b) 165˚F (74˚C
c) 135˚F (57˚C
d) 145˚F (63˚C

What must an operation do before packaging fresh juice on-site for later sale?
a) Obtain a variance
b) Hold produce at 41 °F (5 °C) or lower
c) Freeze the juice
d) Contact OSHA

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