SERVSAFE 7th Edition Test Bank

SERVSAFE 7th Edition Test Bank

TEST BANK | Updated 2023 | Graded A+ Solved 100% Correct

• After which activity must a food handler wash their hands?
• Clearing tables
• Putting in gloves
• Serving a customer
• Applying hand antiseptic

Answer: A. Clearing tables

• When washing hands, what is the minimum time you should scrub with soap?
• 5 seconds
• 10 seconds
• 20 seconds
• 40 seconds

Answer: B. 10 seconds

• What should food handlers do after prepping food and before using the restroom?
• Wash their hands
• Take off their hats
• Change their gloves
• Take off their aprons

Answer: D. Take off their aprons

• A food handler will be wearing single-use gloves to assemble boxed lunches.

When must the food handler's hands be washed?

• After 4 hours
• After the first hour
• After putting on the gloves
• Before putting on the gloves

Answer: D. Before putting on the gloves

• A cook wore single-use gloves while forming raw ground beef into patties. The

cook continued to wear them while slicing hamburger buns. What mis- take was made?

• The cook did not wear reusable gloves while handling the raw ground beef and 1 / 4

hamburger buns.

• The cook did not clean and sanitize the gloves before handling the ham- burger

buns.

• The cook did not wash hands before putting on the same gloves to slice the

hamburger buns.

• The cook did not wash hands and put on new gloves before slicing the

hamburger buns

Answer: D. The cook did not wash hands and put on new gloves before slicing the

hamburger buns.

• Who is most at risk of contaminating food.
• A food handler whose spouse works primarily with high risk populations
• A food handler whose young daughter has diarrhea
• A food handler who gets a lot of aches and pains
• A food handler who eats a lot of rare meat

Answer: B. A food handler whose young daughter has diarrhea

• A food handler has diarrhea and has been diagnosed with an illness from shigella

spp. What should the manager tell the 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 hand frequently while handling food

Answer: C. Stay home until approved to return to work

• A food handler prepares meals for a child day-care center. What symptoms require

this food handler to stay home from work?

• Thirst with itching
• Soreness with fatigue
• Sore throat with fever
• Headache with soreness

Answer: C. Sore throat with fever

• When is it acceptable to eat in an operation?
• When prepping food
• When washing dishes
• When sitting in a break area
• When handling utensils 2 / 4

Answer: C. When sitting in a break area

• What should a manager of a hospital cafeteria do if a cook calls in with a

headache, nausea and diarrhea?

• Tell the cook to stay away from work and see a doctor
• Tell the cook to come in for a couple of hours and then go home
• Tell the cook to rest for a couple of hours and then come to work
• Tell the cook to go to the doctor and the immediately come to work.

Answer: A. Tell the cook to stay away from work and see a doctor

• A food handler has finished trimming raw chicken on a cutting board and needs

the board to prep vegetables. What must be done to the cutting board?

• It must be dried with a paper towel
• It must be turned over to the other side
• It must be washed rinsed and sanitized
• It must be rinsed in hot water and air dried

Answer: C. It must be washed rinsed and sanitized

• How far must a bimetallic stemmed thermometer be inserted into food to give an

accurate reading?

• Just past the tip of the thermometer stem
• Halfway between the tip of the thermometer stem and the dimple
• To the dimple in the thermometer stem
• Past the dimple of the thermometer stem

Answer: C. To the dimple in the thermometer stem

• Which probe should be used to check the temperature of a chicken breast?
• Air probe
• Immersion probe
• Penetration probe
• Surface probe

Answer: C. Penetration probe

• At what temperature do most food borne pathogens grow most quickly?
• Between 0 F and 41 F (-17c and 5c)
• Between 45F and 65F (7c and 18c)
• Between 70F and 125 F (21c and 52c)
• Between 130F and 165F (54c and 74c) 3 / 4

Answer: C. Between 70F and 125F (21c and 52c)

• Which practice can help prevent time-temperature abuse?
• Keeping records of employees schedule
• Cleaning and sanitizing equipment and work surfaces
• Making sure food handlers spend at least 30 seconds washing their hands
• Limiting the amount of food that can be removed from the cooler for prepping.

Answer: D. Limiting the amount of food that can be removed from the cooler for

prepping

• Which thermometer is used to measure surface temperatures?
• Thermistor
• Thermocouple
• Infrared thermometer
• Bimetallic stemmed thermometer

Answer: C. Infrared thermometer

• Which practice can help prevent cross-contamination?
• Using color-coded cutting boards
• Rinsing cutting boards between use
• Purchasing food requiring preparation
• Prepping raw and ready to eat foods at the same time

Answer: A. Using color-coded cutting boards

• What device can be used to monitor both time and temperature abuse during the

shipment or storage of food?

• Infrared thermometer
• Time-Temperature indicator
• Thermistor with an air probe
• Bimetallic stemmed thermometer

Answer: B. Time-temperature indicator

• How long can food stay in the temperature danger zone before it must be thrown

out?

• 1 hour
• 2 hours
• 3 hours
• 4 hours
• / 4