Download Servsafe Final Exam (Latest 2025/2026) Verified Answers by Expert and more Exams Nursing in PDF only on Docsity!
Servsafe iFinal iExam
4 i- i✅Check ithe iinternal itemp iof ifood ibeing iheld iat ileast ievery i___ ihours 4 i- i✅Gloves imust ibe ichanged ievery i___ ihours ior iwhen istarting ia inew itask 4 ihours i- i✅Hot ifood ican ibe iheld ifor ia imax iof 4 iinches i- i✅When iinstalling itabletop iequipment ion ilegs, ithe ispace ibetween ithe ibase iof ithe iequipment iand ithe itabletop imust ibe iat ileast 6 i- i✅Food iin idry istorage ishould iat ileast ibe i__ iinches ioff ithe iground 6 ihours i- i✅Cold ifood ican ibe iheld iat ia imax iof 7 i- i✅UHT iitems ishould ibe istored iin ithe ifridge iat i41F ior ilower ifor ia imax iof i___ idays 7 idays i- i✅How ilong ican iready ito ieat iTCS ifood ithat iwas iprepped iin ihouse ibe istored iif iit iwas iheld iat i41F ior ilower? 10 i- i✅___ ifoot icandles iare iused iinside iwalk-in irefrigerators, idry istorage iareas, iand idining irooms 14 iinches i- i✅What iis ithe imax idistance ithat isneeze iguards ican ibe ilocated ifrom ithe iself iservice icounter ito iprotect ifood ifrom icontamination? 20 i- i✅___ ifoot icandles iare iused ifor ihandwashing, ibuffet, irestrooms, iwait istations, iand idisplay iareas 41 ior ilower i- i✅Cold iholding ishould ibe iheld iat 41 - 135 i- i✅Danger iZone 41F i- i✅At iwhat imaximum iinternal itemperature ishould icold iTCS ifood ibe iheld? 41F ior ilower i- i✅Cold iTCS ifoods imust ibe idelivered iat i___ 41F ior ilower i- i✅Fresh imeat, ipoultry, ifish iand idairy iproducts ishould ibe istored iat 45F ior ilower i- i✅Live iShellfish iand iShell ieggs imust ibe idelivered iat 70F i- i✅Cool ifood ito i___ ibefore iplacing iin irefrigerator
90 idays i- i✅The ishell istock iidentification itags imust ibe ikept ifor i___ ifrom ithe idate ithe ilast ione iwas isold ior iserved 100F i- i✅When iproperly iwashing ihands, iwater ishould ibe 135 ior ihigher i- i✅Hot iholding ishould ibe iheld iat 135F i- i✅Temp ifor ivegetables, ifruit, ipasta, ibeans 135F ior ihigher i- i✅Hot iTCS ifoods imust ibe idelivered iat i___ 145F i- i✅Temp ifor isteak, ichops, ifish, iroasts, ieggs ishort iorder 155F i- i✅Temp ifor iground imeat, iinjected imeat, ieggs ito ibe iheld 155F i- i✅What iis ithe iminimum iinternal icooking itemperature ifor ieggs ithat iwill ibe ihot iheld ifor iservice? 165 i- i✅Leftover iTCS ifoods imust ibe ireheated ito ian iinternal itemp iof i____ iwithin itwo ihours 165F i- i✅Temp ifor ichicken, istuffed imeats, istuffed ipasta, ileftovers, ifood icooked iin ithe imicrowave 165F i- i✅What iis ithe iminimum iinternal icooking itemperature ifor ieggs, imeat, ipoultry, iand iseafood icooked iin ia imicrowave? Air igap i- i✅___ iis ithe ionly icompletely ireliable imethod ifor ipreventing ibackflow Allergic ireaction i- i✅Itching, itightening iof ithroat, iwheezing, ihives, iswelling, idiarrhea, ivomiting, icramps, iand iloss iof iconsciousness iare iall isigns iof Allergic ireaction i- i✅Wheezing iand ishortness iof ibreath iare isymptoms iof Approved iSupplier i- i✅A i___ ihas ibeen iinspected iand imeets iall iapplicable ilocal, istate, iand ifederal ilaws Approved isupplier i- i✅All iproduce ishould ibe ipurchased ifrom ian Bacillus iCereus i- i✅Found iin icooked irice idishes Bacteria i- i✅Found ieverywhere iand iunder ifavorable iconditions, ican igrow irapidly
E. iColi i- i✅Typically ifound iin iundercooked ibeef Excluded i- i✅Employees iwith iactive iJaundice, idiarrhea ior ivomiting ishould ibe i___ ifrom iworking iwith ior iaround ifood False i- i✅T ior iF: iGlass ithermometers ican ibe iused ito imeasure ifood itemperatures False i- i✅True ior iFalse: iCooking ior ifreezing ican ikill ispores Federal, iState, ilocal i- i✅Government icontrol iregarding ifood isafety iin ithe iUS iis iexercised iat ithree ilevels Fish itoxins i- i✅Scombroid iand iCiguatera iare Flies i- i✅___ ican icarry iShigellosis iand ityphoid ifever Food iallergies i- i✅Eggs iand ipeanuts iare idangerous ifor ipeople iwith i___ Food iprep iarea i- i✅ 50 ifoot icandles iare iused ifor Food, iAcidity, iTemperature, iTime, iOxygen, iMoisture i- i✅FATTOM Foodborne iIllness i- i✅A idisease icarried ior itransmitted ito ipeople iby ifood Foodborne iillness i- i✅Diarrhea, ivomiting, ifever, inausea, iabdominal icramps iand ijaundice iare iall icommon isymptoms iof Foodborne iIllness iOutbreak i- i✅When itwo ior imore ipeople iexperience ithe isame iillness iafter ieating ithe isame ifood Foodborne iinfections i- i✅When ia iperson ieats ifood icontaining ipathogens Foodborne iintoxications i- i✅Result iwhen ia iperson ieats ifood icontaining ipathogens, iwhich ithen igrow iin ithe iintestines iand icause iillness Frozen i- i✅Fish imust ibe icorrectly i___ ibefore iyou ireceive iit Frozen isolid i- i✅Frozen ifoods imust ibe idelivered Guided idiscussion i- i✅In iwhich itraining imethod idoes ia itrainer iask ia iseries iof iquestions ito idraw ion ithe iknowledge iand iexperience iof ithe ilearners? Handles i- i✅____ ishould ibe iup iwhen icleaning iand isanitizing iflatware iand iutensils
Hazard iAnalysis iCritical iControl iPoint i(HACCP) i- i✅Focuses ion iidentifying ispecific ipoints iwhere iit iis iessential ito iprevent, ieliminate, ior ireduce ibiological, ichemical, ior iphysical ihazards ito ia isafe ilevel High iRisk iPopulations i- i✅Infants, ipreschool iage ichildren, ipregnant iwomen, ithe ielderly, ipeople itaking imeds, ipeople iwho iare iill ice iwater i- i✅A ifood ihandler ican icool ia istockpot iof iclam ichowder iby iplacing iit iin Immersion i- i✅___ iprobe iis iused ifor iliquids Immune isystem i- i✅Pre-school iage ichildren iare iat ihigher irisk ifor ifoodborne iillness ibecause itheir i___ iis iweak In ifront i- i✅When istoring ifood iusing ithe iFIFO imethod, iwhere ishould ithe ifood iwith ithe iearliest iuse iby idates ibe istored? Internal i- i✅An iinfrared ithermometer icannot ibe iused ito itake ithe i___ itemperature Lettuce, iSalmon, ipork, ichicken i- i✅Fresh ipork iroast, ifresh isalmon, ilettuce, iand ichicken ibreasts ishould ibe istored iin iwhat iorder Listeria i- i✅Causes imiscarriage, ifound iin ideli imeats Manager i- i✅Who iis iresponsible ifor ikeeping ifood isafe iin ian ioperation? Maximum iregistering i- i✅Which ithermometer ishould ibe iused ito imonitor ithe itemperature iof ithe isanitizing irinse iin ia idishwashing imachine? Monitoring i- i✅The itemperature iof ia iroast iis ichecked ito isee iif iit ihas ireached iits icritical ilimit iof i145F ifor i 4 iminutes. iThis iis ian iexample iof iwhich iHAACP iprinciple? MSDS i- i✅Keep i_____ ifor ieach ichemical iin ia ilocation ito iall iemployees ion ithe ijob Name iof ifood iand iexpiration idate i- i✅All ipackaging iand icontainers ishould ibe ilabeled iwith Norovirus i- i✅A icustomer icomplained iof ivomiting iand idiarrhea ia ifew ihours iafter ieating iraw ioysters. iWhat ipathogen iprobably icaused ithe iillness? NSF i- i✅What iorganization icreates inational istandards ifor ifoodservice iequipment?
Smooth iand idurable i- i✅What iare ithe imost iimportant ifood isafety ifeatures ito ilook ifor iwhen iselecting iflooring, iwall, iand iceiling imaterials? Staph i- i✅Often ifound iin ihospitals, ion ifaces, iand iin ithe inose State iand ilocal i- i✅Regulations iare iusually ienforced iat ithe i___ ilevels Storage i- i✅A ideli iserves icold isandwiches iin ia iself-serve idisplay. iWhich istep iin ithe iflow iof ifood iwould ibe ia icritical icontrol ipoint? Surface i- i✅___ iprobe iis iused ifor isurface TCS i- i✅Sprouts iis ia i__ ifood TCS iFoods i- i✅Milk, ieggs, ishellfish, ifish, imeats, imeat ialternatives, iuntreated igarlic iand ioil imixtures, ibaked ipotatoes, iraw isprouts, icooked irice, icut itomatoes, iand icut imelos Temperature iControl ifor iSafety i- i✅TCS Thaw i- i✅____ ifrozen ifood iin ithe irefrigerator, iunder icool irunning iwater, iin ia imicrowave ioven, ior ias ipart ias icooking iprocess Time itemp iabuse i- i✅A ifood ihandler ipulled ia ihotel ipan iof ituna isalad ifrom ithe icooler iand iused iit ito iprepare isix ituna isalad isandwiches. iWhat iis ithe iproblem iwith ithis isituation? Time- itemperature iabuse i- i✅TCS ifoods iare ileft iin ithe idanger izone ifor imore ithan i 4 ihours Time-temperature iabuse i- i✅Raw ichicken ibreasts iare ileft iout iat iroom itemperature ion ia iprep itable. iWhat iis ithe imain irisk ithat icould icause ia ifoodborne iillness? Top i- i✅Which ipart iof ithe iplate ishould ifood ihandlers iavoid itouching iwhen iserving icustomers? Top ireasons ifor ioutbreak i- i✅1. iPurchasing ifood ifrom iunsafe isources
- iFailing ito icook ifood iadequately
- iHolding ifood iat iincorrect itemps
- iContaminated iequipment
- iPoor ipersonal ihygiene Toxin i- i✅A icustomer ihad ia ireversal iof ihot iand icold isensations iafter ieating iseafood. iWhat iprobably icaused ithe iillness? True i- i✅True ior iFalse: iVacuum ibeakers iand iair igaps ican ibe iused ito icontrol ibackflow
TTC i- i✅What iis ithe imost iimportant iway ito iprevent ia ifoodborne iillness ifrom ibacteria? TTC, icross icontamination, ipoor ipersonal ihygiene i- i✅ 3 iways ifood ibecomes icontaminated Unsafe isources, icooked iimproperly, iimproper itemperatures, icontaminated iequipment, ipoor ipersonal ihygiene i- i✅ 5 imost icommon icauses iof ifoodborne iillness Variance ifrom iregulatory iauthority i- i✅An ioperation ithat iwants ito ismoke ifood ias ia imethod iof ipreservation ineeds ito ihave ia Verification i- i✅Reviewing itemperature ilogs iand iother irecords ito imake isure ithat ithe iHAACP iplan iis iworking ias iintended iis ian iexample iof iwhich iHAACP iprinciple? Viruses i- i✅Practicing igood ipersonal ihygiene iand iminimizing ibare ihand icontact iwith iready ito ieat ifood ican ihelp idefend iagainst Wash, iRinse, iSanitize, iAir-Dry i- i✅Food- icontact isurfaces i 3 istep iprocess washed, imold i- i✅___ ishould inot ibe iwashed ibefore istorage ibecause iit iincreases ichances iof i___ Water itemp, ipressure, iconveyor ispeed, iand ichemical iconcentration i- i✅Information ishould ibe iposted ion ithe idishwashing imachine iregarding
