Final ServSafe Practice Quiz 7

What is TCS food?

• Food requiring thermometer checks for security

• Food requiring trustworthy conditions for service

• Food requiring training commitment for standards

• Food requiring time and temperature control for safety

A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chemical contamination, what should be done differently?

• Store the sanitizer bottle away from the prep table.

• Store the sanitizer bottle on the floor between uses.

• Store the sanitizer bottle on the work surface of the prep table.

• Store the sanitizer bottle with food supplies below the prep table.

A food handler has diarrhea and has been diagnosed with an illness from Shigella ssp. What should the manager tell this food handler to do?

• Wear gloves while handling food

• Work in a non-food handling position

• Stay home until approved to return to work

• Wash hands frequently while handling food

A thermometer used to measure the temperature of food must be accurate to what temperature?

• +or- 2^oF (+or-1^oC)

• +or- 4^oF (+or-3^oC)

• +or- 6^oF (+or-5^oC)

• +or- 8^oF (+or-7^oC)

When must you discard tuna salad that was prepped on July 19?

• July 21

• July 23

• July 25

• July 27

A safe way to cool a stockpot of meat sauce is to put it into a __.

• cooler

• freezer

• sink of ice water

• cold-holding sink

How often must you check the temperature of food that is being held with temperature control?

• At least every 2 hours

• At least every 4 hours

• At least every 6 hours

• At least every 8 hours

A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of what step in active managerial control?

• Identify risks

• Corrective action

• Management oversight

• Re-evaluation

A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong?

• Created a cross-connection

• Created an air-gap seperation

• Prevented backflow

• Prevented atmospheric vacuuming

How should flatware and utensils that have been cleaned and sanitized be stored?

• with handles facing up

• below cleaning supplies

• four inches (10 centimeters) from the floor

• in drawers that have been washed and rinsed.