ServSafe #11 Review Question Preview (ID: 36014)
Practice For The Certification Test.
TEACHERS: click here for quick copy question ID numbers.
What is a basic characteristic of a virus?
a) Requires a living host to grow
b) Destroyed by cooking
c) Commonly found in cattle intestines
d) Grows in food
Which group of individuals has a higher risk of foodborne illness?
a) Vegetarians
b) Teenagers
c) Elderly people
d) D Women
What task requires food handlers to wash their hands before and after doing it?
a) Using chemicals that might affect food safety
b) Taking out garbage
c) Touching clothing or aprons
d) Handling raw meat, poultry, or seafood
What is the purpose of setting critical limits in a HACCP plan?
a) To identify potential hazards
b) To determine if the HACCP plan is working
c) To identify where hazards can be eliminated
d) To reduce hazards to safe levels
Metal shavings are which type of contaminant?
a) Biological
b) Physical
c) Chemical
d) Microbial
Hot TCS food can be held without temperature control for a maximum of
a) 8
b) 4
c) 2
d) 6
What food safety practice can prevent cross-contact?
a) Washing, rinsing, and sanitizing utensils before each use
b) Purchasing food from approved, reputable suppliers
c) Keeping food frozen until use
d)
To wash hands correctly, a food handler must first
a) wet hands and arms
b) use a single-use paper towel to dry hands
c) apply soap
d) scrub hands and arms vigorously
Where should staff members eat, drink, smoke, or chew gum?
a) In designated areas
b) In dishwashing areas
c) Outside the kitchen door
d) Where customers eat
How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation?
a) Use an air probe to check the temperature of the delivery truck
b) Place the thermometer stem between shipping boxes for a reading
c) Hold an infrared thermometer to the outside of the case or carton
d) Place the thermometer stem into an opened container
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