ServSafe Company Trivia Questions! Quiz

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| By Travis Ohler
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Travis Ohler
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  • 1/80 Questions

    How should chemicals be stored?

    • Above food
    • Away from prep areas
    • In food storage areas
    • With kitchenware
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About This Quiz

How conversant are you when it comes to the Servsafe Company? Affordable and safe food is something that every person looks to have and at Servsafe this is what everyone who walks into the facility can count on. By raking his quiz you will get to refresh your understanding on how to handle food ad serve it up. Check it out!

ServSafe Company Trivia Questions! Quiz - Quiz

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  • 2. 

    What symptom can indicate a customer is having an allergic reaction?

    • Wheezing or shortness of breath

    • Left arm pain

    • Appetite Loss

    • Coughing Blood

    Correct Answer
    A. Wheezing or shortness of breath
    Explanation
    Wheezing or shortness of breath can indicate a customer is having an allergic reaction. Allergic reactions can cause the airways to become inflamed and narrowed, leading to difficulty in breathing and wheezing. This symptom is commonly associated with respiratory allergies, such as asthma or allergic rhinitis. It is important to recognize and address these symptoms promptly to prevent further complications.

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  • 3. 

    Where should a food handler wash his or her hands after prepping food?

    • Three compartment sink

    • Utility Sink

    • Designated sink for handwashing

    • Food prep sink

    Correct Answer
    A. Designated sink for handwashing
    Explanation
    A food handler should wash his or her hands after prepping food in a designated sink for handwashing. This sink is specifically designated for the purpose of handwashing to maintain proper hygiene and prevent cross-contamination. Using a separate sink ensures that any contaminants from the food prep process are not transferred to the hands and vice versa. It is important for food handlers to follow proper handwashing procedures to ensure the safety and cleanliness of the food being prepared.

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  • 4. 

    What should a server do after clearing a table?

    • Apply hand antiseptic

    • Wash Hands

    • Put disposable gloves back on

    • Rinse hands in warm water

    Correct Answer
    A. Wash Hands
    Explanation
    After clearing a table, a server should wash their hands. This is important to maintain proper hygiene and prevent the spread of germs and bacteria. Washing hands removes any dirt, food particles, and potential pathogens that may have been transferred during the process of clearing the table. It is a crucial step in ensuring the safety and well-being of both the server and the customers.

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  • 5. 

    What must a food handler with an infected hand-wound do to work safely with food?

    • Cover the wound with an impermeable cover and wear a single use glove

    • Avoid working with raw food until the wound is completely dry

    • Place a bandage on the wound

    • Apply hand sanitizer to the wound

    Correct Answer
    A. Cover the wound with an impermeable cover and wear a single use glove
    Explanation
    A food handler with an infected hand-wound must cover the wound with an impermeable cover and wear a single-use glove to work safely with food. This is important to prevent any potential contamination of the food with pathogens from the wound. By covering the wound with an impermeable cover, it creates a barrier that prevents any bacteria or viruses from coming into contact with the food. Additionally, wearing a single-use glove provides an extra layer of protection and helps to maintain hygiene standards in the food handling process.

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  • 6. 

    What should be done with a package of flour that is received with signs of dampness on the bag?

    • Reject the flour and return to supplier

    • Accept the flour & Place in dry storage

    • Dry the bag before using

    • Store the bag in a cooler

    Correct Answer
    A. Reject the flour and return to supplier
    Explanation
    If a package of flour is received with signs of dampness on the bag, it is best to reject the flour and return it to the supplier. Dampness on the bag could indicate that moisture has entered the package, which can lead to the growth of mold or other contaminants in the flour. Using damp flour can compromise the quality and safety of the final product, so it is important to not accept it and instead return it to the supplier for a replacement.

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  • 7. 

    How should staff make sure the chemical sanitizer being used on a food prep surface is at the correct strength?

    • Rinse it from the surface and then apply it a second time

    • Test the surface first to confirm that there are no pathogens

    • Use a test kit to check the sanitizers concentration when mixing it

    • Heat it to the temperature recommended by the manufacturer

    Correct Answer
    A. Use a test kit to check the sanitizers concentration when mixing it
    Explanation
    Staff should use a test kit to check the sanitizer's concentration when mixing it to ensure that it is at the correct strength. This is important because using a sanitizer that is too weak may not effectively kill pathogens, while using a sanitizer that is too strong may leave behind harmful residues on the food prep surface. By using a test kit, staff can accurately measure the concentration of the sanitizer and make any necessary adjustments to ensure that it is within the recommended range for effective sanitization.

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  • 8. 

    What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?

    • Heat food to destroy pathogens

    • Throw it out

    • Recondition the food

    • Make sure food has not been time-temperature abused

    Correct Answer
    A. Throw it out
    Explanation
    If a food handler has been restricted or excluded from the operation due to illness, it is important to throw out the food that has been handled by them. This is because the food handler may have contaminated the food with pathogens, which can cause foodborne illnesses. Even if the food is heated to destroy pathogens, there is still a risk of cross-contamination from the handler. Therefore, it is best to discard the food to ensure the safety of consumers.

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  • 9. 

    A food handler comes to work with diarrhea. What should the manager tell the food handler to do?

    • Do not work with food

    • Go home

    • Clean the restroom after each use

    • Only bus tables

    Correct Answer
    A. Go home
    Explanation
    The manager should tell the food handler to go home because working with diarrhea can lead to the spread of harmful bacteria and viruses to the food being prepared. This can result in foodborne illnesses and pose a risk to the health and safety of the customers. It is important for the food handler to rest and recover, and return to work only when they are no longer experiencing symptoms to prevent any potential contamination.

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  • 10. 

    What should a food handler do to make gloves easier to put on?

    • Sprinkle flour in the gloves

    • Blow into gloves

    • Select the correct size

    • Roll the gloves up

    Correct Answer
    A. Select the correct size
    Explanation
    To make gloves easier to put on, a food handler should select the correct size. Choosing gloves that are the right size ensures a proper fit and allows for easy donning. Gloves that are too small may be tight and difficult to put on, while gloves that are too large may be loose and require extra effort to wear. By selecting the correct size, the food handler can ensure comfort and ease of use while maintaining proper hygiene practices.

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  • 11. 

    What must food handlers do when handing ready to eat food?

    • Wear single use gloves

    • Sanitize their hands

    • Wear an apron

    • Use bare hands

    Correct Answer
    A. Wear single use gloves
    Explanation
    Food handlers must wear single-use gloves when handling ready-to-eat food to prevent cross-contamination and ensure food safety. Gloves act as a barrier between the food and the handler's hands, reducing the risk of transmitting harmful bacteria or pathogens. This is particularly important when handling food that will not undergo further cooking or processing before consumption. Sanitizing hands alone may not provide sufficient protection, as it does not provide a physical barrier like gloves do. Wearing an apron may be necessary for maintaining personal hygiene, but it does not directly address the handling of ready-to-eat food. Using bare hands is not recommended as it increases the risk of contamination.

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  • 12. 

    What should a server do when taking a food order from customers who have concerns about food allergies?

    • Describe each menu item to customers who ask, including any "secret" ingredients

    • Explain the symptoms of an allergic reaction to customers before they order

    • When customers arrive, tell them the food may cause allergic reactions

    • Tell Customers with food allergies they will not be able to receive service

    Correct Answer
    A. Describe each menu item to customers who ask, including any "secret" ingredients
    Explanation
    When taking a food order from customers who have concerns about food allergies, the server should describe each menu item to customers who ask, including any "secret" ingredients. This is important because customers with food allergies need to know the exact ingredients in the dish to avoid any potential allergens. By providing a detailed description of the menu items, including any hidden or secret ingredients, the server ensures that customers with food allergies can make informed choices and select dishes that are safe for them to consume.

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  • 13. 

    Which item is a potential physical contaminant?

    • Sanitizer

    • Jewelry

    • Sweat

    • Hand sanitizer

    Correct Answer
    A. Jewelry
    Explanation
    Jewelry is a potential physical contaminant because it can break or chip off and mix with food or other products, posing a risk of ingestion or injury. This can happen in various settings such as food manufacturing, processing, or preparation areas. Therefore, it is important to remove jewelry when working with food or in environments where physical contaminants can be introduced.

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  • 14. 

    What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table?

    • Wrap the utensils with a clean napkin

    • Leave the utensils for the next guest

    • Clean and sanitize utensils

    • Wipe off the utensils and reuse

    Correct Answer
    A. Clean and sanitize utensils
    Explanation
    After guests have left the table, it is important to clean and sanitize the utensils. Even if they appear to be unused, they may have come into contact with germs or bacteria. Cleaning and sanitizing the utensils ensures that they are safe for the next guest to use.

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  • 15. 

    How should an item that has been recalled by its manufacturer be stored in an operation?

    • In the normal storage location

    • Separately from food that will be served

    • In vacuum packed bags

    • In self draining containers

    Correct Answer
    A. Separately from food that will be served
    Explanation
    When an item has been recalled by its manufacturer, it is important to store it separately from the food that will be served. This is to prevent any cross-contamination or accidental use of the recalled item, which may pose a risk to the consumers. Keeping the recalled item separate ensures that it is easily identifiable and not mistakenly used in food preparation. This practice helps to maintain food safety and prevent any potential harm to the customers.

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  • 16. 

    What symptom requires a foodhandler to be excluded from the operation? 

    • Sore throat

    • Jaundice

    • Coughing

    • Stomach cramps

    Correct Answer
    A. Jaundice
    Explanation
    Jaundice is a symptom that requires a foodhandler to be excluded from the operation because it is a sign of liver disease or infection, which can be transmitted through food handling. Jaundice is characterized by yellowing of the skin and eyes due to a buildup of bilirubin in the body. It indicates a potential risk of contamination and is a clear indication that the foodhandler should not be working with food until they have recovered and are no longer contagious.

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  • 17. 

    When can a food handler diagnosed with jaundice return to work?

    • After 1 week

    • When his or her skin returns to a natural color

    • Seven days after the last symptom is observed

    • When approved by the regulatory authority

    Correct Answer
    A. When approved by the regulatory authority
    Explanation
    The correct answer is "When approved by the regulatory authority." This is because jaundice is a symptom of various underlying conditions, including liver disease, and can be contagious if caused by a viral infection. Therefore, it is important for a food handler diagnosed with jaundice to seek approval from the regulatory authority before returning to work to ensure the safety of the consumers. The regulatory authority will assess the severity of the condition, the risk of transmission, and the effectiveness of any treatment before granting approval.

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  • 18. 

    When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff?

    • Telephone

    • Text or Email

    • Labels on food

    • Verbal instructions with staff

    Correct Answer
    A. Labels on food
    Explanation
    Labels on food should be used to communicate information such as use-by date and time to off-site staff when transporting food. This is the most effective and reliable method as it ensures that the information is clearly visible and easily accessible to the staff handling the food. Labels provide a written record that can be easily referenced and followed, reducing the risk of any confusion or miscommunication. Additionally, labels can also include other important information such as storage instructions or allergen warnings, further enhancing food safety practices during transportation.

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  • 19. 

    What should staff do when receiving a delivery of food and supplies?

    • Inspect non-food items first

    • Store it immediately and inspect in later

    • Visually inspect all food items

    • Stack the delivery neatly and inspect it within 12 hrs

    Correct Answer
    A. Visually inspect all food items
    Explanation
    When receiving a delivery of food and supplies, staff should visually inspect all food items. This is important to ensure that the food is not spoiled, damaged, or contaminated in any way. By visually inspecting the food items, staff can identify any issues such as broken packaging, signs of spoilage, or pests. This helps to maintain the quality and safety of the food being delivered, and allows for any necessary actions to be taken, such as returning or discarding any compromised items.

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  • 20. 

    When must a food handler change gloves?

    • After 1 hr of constant use

    • As soon as they become dirty or torn

    • 3 times during their shift

    • Every 6 hrs

    Correct Answer
    A. As soon as they become dirty or torn
    Explanation
    Food handlers must change gloves as soon as they become dirty or torn to maintain proper hygiene and prevent cross-contamination. Dirty or torn gloves can harbor bacteria and other contaminants, which can be transferred to food during handling. Changing gloves promptly when they become dirty or torn helps ensure the safety and quality of the food being prepared and served.

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  • 21. 

    What is the purpose of hand antiseptic?

    • Eliminate the need for handwashing

    • Increase the use of sanitizing solutions

    • Lower the number of pathogens on the skin

    • Eliminate the need for use of gloves

    Correct Answer
    A. Lower the number of pathogens on the skin
    Explanation
    The purpose of hand antiseptic is to lower the number of pathogens on the skin. Hand antiseptic is designed to kill or inhibit the growth of microorganisms on the hands, reducing the risk of infection and transmission of pathogens. It is not meant to eliminate the need for handwashing or the use of gloves, but rather to complement these practices by providing an additional layer of protection against harmful bacteria and viruses. Hand antiseptic can be particularly useful in situations where handwashing facilities are not readily available or when an extra level of cleanliness is desired.

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  • 22. 

    What must staff members do when transferring chemicals to a new container?

    • Label the container

    • Complete and MSDS request

    • Log the transfer in the MSDS

    • Store the chemical in a locked cabinet

    Correct Answer
    A. Label the container
    Explanation
    When transferring chemicals to a new container, staff members must label the container. This is important because labeling the container helps to identify the contents and potential hazards of the chemical. It ensures that anyone who handles the chemical is aware of its properties and can take the necessary precautions. Labeling also helps to prevent mix-ups and accidental exposures, promoting safety in the workplace.

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  • 23. 

    Which item should be rejected?

    • Bags of organic cookies in torn packaging

    • Bottled milk at 41*F

    • Shell eggs at an air temperature of 45*F

    • Live Oysters at 50*F

    Correct Answer
    A. Bags of organic cookies in torn packaging
    Explanation
    The bags of organic cookies in torn packaging should be rejected because torn packaging can lead to contamination of the cookies. The torn packaging can allow dirt, bacteria, or other harmful substances to enter the bags and contaminate the cookies. This can pose a health risk to consumers if consumed. Therefore, it is important to reject the bags of organic cookies in torn packaging to ensure the safety and quality of the product.

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  • 24. 

    What should food handlers do after leaving and returning to the prep area?

    • Put on gloves

    • Remove their apron

    • Wash hands

    • Apply hand antiseptic

    Correct Answer
    A. Wash hands
    Explanation
    After leaving and returning to the prep area, food handlers should wash their hands. This is important to maintain proper hygiene and prevent the spread of bacteria and contaminants. Washing hands helps to remove any potential pathogens that may have been picked up during their absence from the prep area. It is a crucial step in ensuring the safety and cleanliness of the food being prepared.

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  • 25. 

    What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?

    • Pasteurized

    • Pooled

    • Hard boiled

    • Shelled

    Correct Answer
    A. Pasteurized
    Explanation
    When preparing raw or undercooked dishes for high-risk populations, such as pregnant women, young children, or individuals with weakened immune systems, it is important to use pasteurized eggs. Pasteurization is a process that involves heating the eggs to a specific temperature to kill any potential bacteria, such as Salmonella, that may be present in raw eggs. Using pasteurized eggs reduces the risk of foodborne illness in vulnerable individuals.

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  • 26. 

    What causes preschool-age children to be at risk for foodborne illness?

    • Their immune systems are not strong

    • They have not received all of their immunizations

    • They only eat ready to eat foods

    • They have hidden allergies

    Correct Answer
    A. Their immune systems are not strong
    Explanation
    Preschool-age children are at risk for foodborne illness because their immune systems are not strong. This means that their bodies are not as equipped to fight off harmful bacteria or viruses that may be present in contaminated food. As a result, they are more susceptible to getting sick from consuming contaminated food.

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  • 27. 

    What organization requires a MSDS to be included with hazardous chemicals?

    • Environmental Protection Agency

    • Occupational Safety and Health Administration

    • People for the ethical treatment of animals

    • National Restaurant Association

    Correct Answer
    A. Occupational Safety and Health Administration
    Explanation
    The Occupational Safety and Health Administration (OSHA) requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals. OSHA is responsible for ensuring safe and healthy working conditions for employees. The MSDS provides important information about the hazards associated with a chemical, including its physical and chemical properties, health effects, and safety precautions. This information is essential for employees to safely handle and use hazardous chemicals in the workplace.

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  • 28. 

    What temperature should the water be for manual dishwashing?

    • At least 70*F

    • At least 90*F

    • At least 100*F

    • At least 110*F

    Correct Answer
    A. At least 110*F
    Explanation
    The water for manual dishwashing should be at least 110*F. This high temperature helps to effectively remove grease, food particles, and bacteria from dishes, ensuring they are properly cleaned and sanitized. Lower temperatures may not be as effective in removing these contaminants, potentially leaving dishes dirty or with harmful bacteria. Therefore, it is important to use water that is at least 110*F for manual dishwashing.

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  • 29. 

    What rule for serving condiments should be practice?

    • Serve condiments in original containers

    • Serve condiments in antimicrobial containers

    • Combine bowls of leftover condiments with fresh ones

    • Serve bottle condiments that remain open between uses

    Correct Answer
    A. Serve condiments in original containers
    Explanation
    The rule for serving condiments that should be practiced is to serve condiments in their original containers. This ensures that the condiments remain fresh and uncontaminated, as they are stored in the containers specifically designed for them. Using antimicrobial containers or combining leftover condiments with fresh ones may lead to contamination and spoilage. Similarly, serving bottle condiments that remain open between uses can also result in contamination and loss of freshness. Therefore, it is best to serve condiments in their original containers.

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  • 30. 

    A food handler is prepping a seafood dish on April 4th, using shrimp and scallops. The shrimp has a use-by date of April 8th. The scallops have a use-by date of April 10th. What is the use-by date for the seafood dish?

    • April 4

    • April 8

    • April 10

    • April 12

    Correct Answer
    A. April 8
    Explanation
    The use-by date for the seafood dish is April 8th because the use-by date of the ingredient with the earliest date, which is the shrimp, determines the use-by date for the entire dish. Since the shrimp has a use-by date of April 8th, the seafood dish should also be consumed by that date to ensure freshness and safety.

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  • 31. 

    A local nursing home has a yearly barbecue for its residents. Which food item should not be served?

    • Deviled eggs

    • Potato Salad

    • Raw Carrots

    • Rare to medium rare hamburgers

    Correct Answer
    A. Rare to medium rare hamburgers
    Explanation
    Serving rare to medium rare hamburgers at a nursing home barbecue can pose a health risk to the elderly residents. This is because undercooked ground beef may contain harmful bacteria such as E. coli or Salmonella, which can cause foodborne illnesses. The elderly population, especially those with weakened immune systems, are more susceptible to these infections. Therefore, it is important to ensure that hamburgers are cooked thoroughly to minimize the risk of foodborne illnesses.

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  • 32. 

    What factors influence the effectiveness of a chemical sanitizer

    • Concentration, temperature, contact time, ph, water hardness

    • Concentration, absorbency, moisture, alkalinity, salinity

    • Concentration, protein, acidity, air temperature, strength

    • Concentration, water activity, reactivity, pressure, density

    Correct Answer
    A. Concentration, temperature, contact time, ph, water hardness
    Explanation
    The effectiveness of a chemical sanitizer is influenced by several factors. Concentration refers to the amount of sanitizer used, and a higher concentration is generally more effective. Temperature also plays a role, as higher temperatures can enhance the sanitizing effect. Contact time refers to the duration that the sanitizer is in contact with the surface being sanitized, and a longer contact time is usually more effective. pH level is important because some sanitizers work best at specific pH ranges. Water hardness, which refers to the mineral content in water, can also affect the effectiveness of a sanitizer.

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  • 33. 

    Why are people who take certain medications at risk for foodbourne illness?

    • Their immune systems are compromised

    • They have not build up strong immune systems

    • They only eat TCS food

    • They have hidden allergies

    Correct Answer
    A. Their immune systems are compromised
    Explanation
    People who take certain medications are at risk for foodborne illness because their immune systems are compromised. Medications such as immunosuppressants or corticosteroids can weaken the immune system, making it less able to fight off harmful bacteria or viruses that may be present in contaminated food. This increases their susceptibility to foodborne illnesses and the severity of their symptoms.

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  • 34. 

    What is the minimum internal cooking temperature for chicken breast?

    • 135*F

    • 145*F

    • 155*F

    • 165*F

    Correct Answer
    A. 165*F
    Explanation
    The minimum internal cooking temperature for chicken breast is 165*F. This temperature is recommended by food safety guidelines to ensure that any harmful bacteria present in the chicken are killed, reducing the risk of foodborne illnesses. Cooking chicken to an internal temperature of 165*F ensures that it is fully cooked, tender, and safe to eat.

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  • 35. 

     What is an example of physical contamination? 

    • Sneezing on food

    • Bones in fish

    • Touching dirty food contact surfaces

    • Cooking tomato sauce in a copper pan

    Correct Answer
    A. Bones in fish
    Explanation
    An example of physical contamination is when bones are found in fish. Physical contamination refers to the presence of foreign objects in food that can cause harm or injury to consumers. In this case, the bones in fish can pose a choking hazard if consumed accidentally.

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  • 36. 

    What condition promotes the growth of bacteria?

    • High acidity

    • Low levels of moisture

    • Food held between 70*F and 125*F

    • Food that has a pH that is highly alkaline

    Correct Answer
    A. Food held between 70*F and 125*F
    Explanation
    Bacteria thrive in environments where food is held between 70°F and 125°F. This temperature range is known as the "danger zone" for bacterial growth because it provides optimal conditions for bacteria to multiply rapidly. At temperatures below 70°F, bacterial growth slows down, while temperatures above 125°F can kill most bacteria. Therefore, food that is not properly stored or cooked within this temperature range can pose a higher risk of bacterial contamination and foodborne illnesses.

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  • 37. 

    Why should food temps be taken in 2 different locations?

    • To ensure the thermometer is calibrated correctly

    • It is required by the manufacturer

    • To ensure the thermometer is accurate to +/-2*F

    • Temperature may vary in the food

    Correct Answer
    A. Temperature may vary in the food
    Explanation
    Food temperatures should be taken in two different locations to account for any variations in temperature within the food. Different parts of the food may have different temperatures, especially in larger or thicker items. By taking temperatures in multiple locations, it ensures that an accurate overall temperature reading is obtained and any potential hot or cold spots in the food can be identified.

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  • 38. 

    What is the first step of cleaning and sanitizing stationary equipment?

    • Take off removable parts

    • Unplug the equipment

    • Spray the surface with cleaner

    • Wash the equipment surface using hot water

    Correct Answer
    A. Unplug the equipment
    Explanation
    The first step of cleaning and sanitizing stationary equipment is to unplug the equipment. This is important to ensure safety and prevent any electrical accidents while cleaning. By unplugging the equipment, you eliminate the risk of electric shock or damage to the equipment. Once the equipment is unplugged, you can proceed with the rest of the cleaning and sanitizing process.

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  • 39. 

    What temperatures do infrared thermometers measure?

    • Internal

    • Air

    • Surface

    • Oven

    Correct Answer
    A. Surface
    Explanation
    Infrared thermometers measure the temperature of surfaces. They do not measure internal temperatures, air temperatures, or temperatures inside an oven. Infrared thermometers work by detecting the infrared radiation emitted by an object's surface and converting it into a temperature reading. This makes them useful for non-contact temperature measurements of objects such as food, machinery, or human bodies.

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  • 40. 

    What rule for serving bread should food handlers practice?

    • Do not reserve uneaten bread

    • Reheat uneaten bread before serving to other customers

    • Recycle unused, uncovered butter for use in other food items

    • Clean and sanitize bread baskets between each customer

    Correct Answer
    A. Do not reserve uneaten bread
    Explanation
    Food handlers should not reserve uneaten bread because it may become contaminated with bacteria or other pathogens. Reserving uneaten bread can lead to cross-contamination if it is served to another customer. It is important to discard any uneaten bread to ensure food safety and prevent the spread of foodborne illnesses.

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  • 41. 

    What temperature must a high temperature dishwashers final sanitizing rinse be?

    • At least 150*F

    • At least 160*F

    • At least 170*F

    • At least 180*F

    Correct Answer
    A. At least 180*F
    Explanation
    A high temperature dishwasher's final sanitizing rinse must be at least 180°F. This temperature is necessary to effectively kill bacteria and other harmful microorganisms on dishes and utensils, ensuring that they are properly sanitized and safe for use. Lower temperatures may not be sufficient to achieve the desired level of sanitization, which is why a higher temperature is required.

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  • 42. 

    What practice should be used to prevent seafood toxins from causing a foodborne illness?

    • Cooking food to correct internal temperatures

    • Handwashing throughout the day

    • Purchasing food from approved, reputable suppliers

    • Microwaving fish to be served raw for 15 seconds

    Correct Answer
    A. Purchasing food from approved, reputable suppliers
    Explanation
    Purchasing food from approved, reputable suppliers is important to prevent seafood toxins from causing a foodborne illness because these suppliers are likely to follow proper safety and quality standards in handling and storing seafood. They are more likely to have systems in place to ensure that the seafood they provide is safe for consumption and has undergone proper quality control measures. This reduces the risk of seafood toxins being present in the food and therefore reduces the chances of a foodborne illness.

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  • 43. 

    When can glass thermometers can be used?

    • When candy is being made

    • When checking liquids

    • When enclosed in a shatterproof casing

    • When hanging in a cooler

    Correct Answer
    A. When enclosed in a shatterproof casing
    Explanation
    Glass thermometers can be used when they are enclosed in a shatterproof casing. This is because glass thermometers are fragile and can easily break, posing a safety hazard. By enclosing them in a shatterproof casing, the risk of breakage is minimized, allowing them to be used safely in various applications such as measuring temperature when making candy, checking liquids, or hanging in a cooler.

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  • 44. 

    What scenario can lead to pest infestation?

    • Storing recyclables in paper bags

    • Cleaning up spills around garbage containers

    • Rotating products using the FIFO method

    • Installing air curtains above doors

    Correct Answer
    A. Storing recyclables in paper bags
    Explanation
    Storing recyclables in paper bags can lead to pest infestation because paper bags are easier for pests to chew through and access the contents inside. Pests such as rodents and insects are attracted to recyclables because they often contain food residue or odors. By storing recyclables in paper bags, it provides an easy entry point for pests, increasing the chances of infestation.

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  • 45. 

    Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their families. What item is not safe to serve?

    • Pancakes

    • Soft boiled eggs

    • Corned beef hash

    • Mayonnaise

    Correct Answer
    A. Soft boiled eggs
    Explanation
    Soft boiled eggs are not safe to serve in this context because they are a potential source of foodborne illnesses such as salmonella. The elderly and individuals with weakened immune systems are particularly susceptible to these illnesses, so it is important to avoid serving undercooked eggs to prevent any health risks.

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  • 46. 

    What does the L stand for in the FDA's ALERT tool?

    • Listen

    • Leave

    • Limit

    • Look

    Correct Answer
    A. Look
    Explanation
    The correct answer is "Look". In the FDA's ALERT tool, the L stands for "Look". This implies that one should carefully observe or examine something in order to identify potential risks or issues. The tool likely emphasizes the importance of visual inspection or scrutiny in order to ensure safety and prevent any potential harm.

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  • 47. 

    Single use gloves are not required when?

    • The food handler has a latex sensitivity

    • Prepping ready to eat food

    • Washing produce

    • Handling cooked food

    Correct Answer
    A. Washing produce
    Explanation
    Single use gloves are not required when washing produce because the purpose of wearing gloves is to prevent contamination of food with bacteria or other pathogens from the hands. When washing produce, the food handler is not directly handling the food that will be consumed, but rather cleaning it under running water. Therefore, gloves are not necessary in this situation. However, gloves should still be worn when prepping ready-to-eat food or handling cooked food to maintain food safety and prevent cross-contamination.

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  • 48. 

    A food handler has just finished storing a dry food delivery. Which of the following steps was done correctly?

    • Stored food away from the wall

    • Stored food 4 inches off the floor

    • Stored food underneath a stairwell

    • Stored food in an empty chemical container

    Correct Answer
    A. Stored food away from the wall
    Explanation
    The correct step that was done correctly is storing food away from the wall. This is important in order to prevent contamination and allow for proper air circulation around the stored food. Storing food too close to the wall can create a breeding ground for pests and make it difficult to clean the area effectively. By keeping the food away from the wall, it reduces the risk of cross-contamination and helps maintain food safety standards.

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  • 49. 

    What is the 1st step in developing a HACCP plan?

    • Identify corrective actions

    • Conduct a hazard analysis

    • Establish monitoring procedures

    • Determine critical control points

    Correct Answer
    A. Conduct a hazard analysis
    Explanation
    The first step in developing a HACCP plan is to conduct a hazard analysis. This involves identifying and evaluating potential hazards that could occur at each stage of the food production process. By conducting a hazard analysis, the organization can determine the specific hazards that need to be controlled and prevented in order to ensure food safety. This step is crucial in developing an effective HACCP plan as it sets the foundation for identifying critical control points and establishing monitoring procedures to prevent and eliminate hazards.

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Quiz Review Timeline (Updated): Mar 22, 2023 +

Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.

  • Current Version
  • Mar 22, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • May 22, 2016
    Quiz Created by
    Travis Ohler
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