I wanted to share them with you all on this site to help you study if you think it would be helpful. If you do not know what each term in the multiple choice means, I would go over those terms. It will also be helpful to ask yourself what would have made the other choices true if anything. If you answer false for a true-false question, what would make it true.

I do not know if the real exam you take will be easier than the one I prepared to help others study or if it will be harder. I wrote 100 questions for the 12 chapters. These questions do not cover all the material in the  textbook but are a good way to study the material you do not know the correct answer to!

Take this sample exam in test conditions and see how well you will do and where you need to brush up on! Hopefully, as time permits there will be more sample exams posted with the answer sheet for the sample exams!

The answers can be found in the textbook called ServSafe Essentials- Third Edition

Chapter 5-7
1. Incorporate time and temperature controls into standard operating procedures for employees such as
A. Removing from the refrigerator only the amount of food that can be prepared in a short period of time.
B. Refrigerating ingredients and utensils before preparing certain recipes, such as tuna or chicken salad.
C. Cooking potentially hazardous food to required minimum internal temperatures.
D. All of the above

Chapter 5-11
2. Measure internal temperatures of food by inserting the thermometer stem or probe into the _______ part of the product.
A. Thinnest
B. Center
C. Thickest
D. B & C
E. None of the above

Chapter 5-11
3. The internal temperature of a hamburger patty should use this temperature-measuring device:
A. Bimetallic Stemmed Thermometer
B. Thermocouples or Termistors
C. Infrared Thermometers
D. Time-Temperature Indicators
E. All of the above can be used

Chapter 6-5
4. All of the following should be true for the receiving criteria of meat except
A. Temperature should be 41 degrees or lower.
B. Color of the meat should be brown
C. Texture should be firm and springs back when touched.
D. Packaging is intact and clean

Chapter 7-10 & 7-11
5. All of the following products should be stored at an internal temperature of 41 degrees or lower except
A. Meat & Poultry
B. Shellfish & Eggs
C. Fish
D. Dairy, Ice Cream & Frozen Yogurt

Chapter 8-3
6. This is the acceptable method for thawing potentially hazardous frozen food.
A. In a refrigerator, at 41 degrees or lower.
B. Submerged under running potable water, at a temperature of 70 degrees or lower.
C. In a microwave oven, if the food will be cooked immediately after thawing.
D. As part of the cooking process where the product must meet the required minimum cooking temperature.

Chapter 9-3
7. Check the temperature of food at least every _______ hour/s to ensure that it is either at 135 degrees or above or at 41 degrees or below depending on whether it is a hot or cold food.
A. 1 hour
B. 2 hours
C. 3 hours
D. 4 hours
E. 5 hours

Chapter 7-3
8. All potentially hazardous, ready to eat food prepared on site that has been held for longer than _________ hours must be labeled with either the date it was prepared, or the date it should be sold, consumed, or discarded.
A. 6 hours
B. 12 hours
C. 18 hours
D. 24 hours
E. 36 hours

Chapter 3-9
9. This is a chemical toxin that can contaminate food.
A. Toxic Metals
B. Cleaning products
C. Pesticides
D. All of the above
E. None of the above

Chapter 4-3
10. Food handlers can contaminate food when they
A. Have a foodborne illness
B. Show symptoms of gastrointestinal illness (an illness relating to the stomach or intestine)
C. Have infected lesions or live with or exposed to a person who is ill.
D. Touch anything that may contaminate their hands.
E. All of the above

Chapter 10-3
11. This is the most common risk factor responsible for foodborne illness as identified by the Center for Disease Control:
A. Purchasing food from unsafe sources.
B. Failing to cook food adequately.
C. Holding food at improper temperatures.
D. Using contaminated equipment.
E. Poor personal hygiene.

Chapter 11-7
12. A hand washing station must be equipped with this item:
A. Hot and cold running water & Soap
B. A means to dry hands.
C. Waste container
D. Signage indicating employees are required to wash hands before returning to work.
E. All of the above

Chapter 12-4
13. When it comes to the US Regulatory System for Food, the Food Code is written at the
A. Federal Level
B. State Level
C. Local Level
D. Municipal Level
E. All of the above

Chapter 1-5
14. The costs of foodborne illness to an establishment are
A. Loss of Customers and Sales
B. Loss of Prestige and Reputation with embarrassment
C. Lowered Employee Morale & employee Absenteeism
D. Lawsuits resulting in lawyer and court fees
E. All of the above

Chapter 2-6
15. A condition favoring the growth of most foodborne microorganisms (except viruses) is
A. Food
B. Acidity & Moisture
C. Temperature & Time
D. Oxygen
E. All of the above

Chapter 3-3
16. The most common food contaminants are ____________ contaminants.
A. Biological
B. Chemical
C. Physical
D. Sanitary

Chapter 4-6
17. Wet your hands with running water as hot as you can comfortably stand or at least
A. 90 degrees
B. 100 degrees
C. 110 degrees
D. 120 degrees

Chapter 5-3
18. Angela is planning to cut carrots, celery, lettuce, and tomatoes to make a mini-salad for a customer who does not eat meat. She should use a color coded board that is
A. Yellow
B. Red
C. Green
D. Purple
E. It does not matter

Chapter 6-12
19. Fresh fruits and vegetables such as _______ have different temperature requirements for transportation and storage except this.
A. Strawberries
B. Cut Melons
C. Cantaloupes
D. Grapes
E. Pineapples

Chapter 7-4
20. All potentially hazardous, ready to eat food that has been prepared in-house can be stored for a maximum of _____ day/s at 41 degrees or lower before it must be discarded.
A. 1 day
B. 3 days
C. 5 days
D. 7 days
E. Four hours

Chapter 8-3
21. The risk of cross-contamination and time-temperature abuse are the greatest during all of the following except
A. Receiving & Storing
B. Preparing
C. Cooking
D. Reheating
E. Serving

Chapter 9-3
22. The general rule/s of holding before it is served is to
A. Check the temperature of food every four hours and if food is not at 135 degrees or higher or at 41 degrees or lower, it must be discarded.
B. Check the internal temperature of food using a thermometer.
C. Protect food from contaminants with covers or sneeze guards.
D. Prepare food in small batches so it will be used faster.
E. All of the above

Chapter 10-6
23. This system is based on the idea that if significant biological, chemical, or physical hazards are identified at specific points within a product’s flow through an operation, they can be prevented, eliminated, or reduced to safe levels.
A. CDC System
B. FDA System
C. USDA System
D. HAACP System

Chapter 11-12
24. Water that is safe to drink is called
A. Distilled Water
B. Purified Water
C. Potable Water
D. Tap Water
E. Fountain Water

Chapter 12-7
25. Recommendations for restaurant and foodservice regulations are written at the federal level by the _____---in the form of the Food Code.
A. USDA
B. FDA
C. CDC
D. HACCP
E. None of the above

Chapter 1-4
26. A foodborne-illness outbreak is an incident in which ______ or more people experience the same illness after eating the same food.
A. One
B. Two
C. Three
D. Greater than 4
E. Greater than 5

Chapter 2-7
27. To grow, foodborne microorganisms need nutrients, specifically the macronutrients
A. Proteins & Fats
B. Fats & Carbohydrates
C. Carbohydrates and Proteins
D. Proteins and Vitamins
E. Carbohydrates and Vitamins

Chapter 3-10
28. Potential threats to food safety can occur because of ________ so food security is very important.
A. Human elements
B. Interior elements
C. Exterior elements
D. All of the above
E. None of the above

Chapter 4-8
29. To ensure food handlers do not transfer microorganisms to food, a food handler should follow this guideline/s.
A. Keep fingernails short and clean.
B. False fingernails should not be put on.
C. Nail polish must not be moved.
D. All hands sores and cuts must be covered with clean bandages.
E. All of the above

Chapter 5-5
30. One of the biggest factors in foodborne-illness outbreaks is time-temperature abuse. Disease-causing microorganisms grow and multiply at temperatures between ________, which is why this range is known as the temperature danger zone.
A. 35 degrees - 125 degrees
B. 40 degrees - 130 degrees
C. 41 degrees - 135 degrees
D. 25 degrees - 165 degrees
E. All of the above

Chapter 6-13
31. James is a receiver and is getting an ice cream delivery! If the temperature of the ice cream is not received at ________, it should be refused.
A. 6 degrees - 10 degrees Fahrenheit
B. 15 degrees - 20 degrees Fahrenheit
C. 4 degrees - 12 degrees Fahrenheit
D. 12 degrees or below
E. None of the above

Chapter 7-6
32. To hold food at a specific internal temperature, refrigerator air temperature should be at least _____ degree/s lower than the desired temperature.
A. 1 degree
B. 2 degrees
C. 3 degrees
D. 4 degrees

Chapter 8-4
33. To make a chicken/chef/tuna salad you should
A. Make sure leftover meat, poultry, and fish has been properly cooked, held, cooled, and stored before adding them to the salad.
B. Make sure leftovers used for salad are not being used if seven days have gone by and the temperature has fallen below 41 degrees.
C. Leave food in the refrigerator until all ingredients are ready to be mixed and consider chilling all ingredients and UTENSILS before using them to make salad.
D. Prepare food in small batches, so large amounts of food do not sit out at room temperature for long periods of time.
E. All of the above

Chapter 9-4
34. Reheat food to _______ for fifteen seconds within 2 hours, then transfer it to holding equipment.
A. 145 degrees
B. 155 degrees
C. 165 degrees
D. 175 degrees
E As long as you can see steam

Chapter 10-7
35. The HACCP principles are ________ sequential steps that outline how to create a HACCP plan.
A. 4
B. 5
C. 6
D. 7
E. 8

Chapter 11-11
36. Stationary equipment must be mounted on legs at least _____ inches off the floor or sealed to a masonry based to permit easy cleansing underneath.
A. Four
B. Five
C. Six
D. Three
E. None of the above

Chapter 1-7
37. People at high risk for foodborne illness are
A. Young Children
B. Pregnant Women and Elderly people
C. People taking medication
D. People who are ill
E. All of the above

Chapter 2-7
38. Foodborne microorganisms typically do not grow in
A. Alkaline foods
B. Lowly acidic foods
C. Highly acidic foods
D. Both a & b
E. Both a & c

Chapter 3-4
39. It is one of the most common forms of illness caused by fish toxins in the U.S and occurs when this species of fish such as tuna, mackerel, bluefish, skipjack, and bonito are time-temperature abused. Under these conditions, bacteria associated with these fish produce the toxin histamine.
A. Ciguatera poisoning
B. Shellfish poisoning
C. Scombroid poisoning
D. Hisatmine poisoning
E. None of the above

Chapter 5-5
40. Microorganisms grow much faster in the middle of the danger zone at temperatures between _______.
A. 41 degrees to 135 degrees
B. 70 degrees to 125 degrees
C. 60 degrees to 115 degrees
D. 50 degrees to 105 degrees
E. None of the above

Chapter 6-14
41. By this method, air is removed from a food package and replaced with gases, such as carbon dioxide and nitrogen, which help extend the shelf-life of the product. Many fresh-cut produce items are packaged this way.
A. Modified Atmosphere Packaging
B. Vacuum-packed food
C. Sous Vide method
D. None of the above

Chapter 7-7
42. Keep freezer temperature at _____ degrees or lower unless the food you are storing requires a different temperature.
A. 2
B. 0
C. 10
D. 1
E. 5

Chapter 8-5
43. When preparing eggs and egg mixtures, follow this guideline:
A. Handle pooled eggs with special care.
B. Use pasteurized eggs or egg products for operations that serve high-risk populations such as those in hospitals and nursing homes.
C. Promptly clean and sanitize all equipment and utensils used to prepare eggs.
D. Consider using pasteurized shell eggs or pasteurized egg products when preparing egg dishes requiring little or no cooking.
E All of the above

Chapter 9-4
44. Do not store food directly on ice except for
A. Sushi
B. Whole fruit and vegetables
C. Cheese
D. Raw cut Vegetables
E. Both b & d

Chapter 10-7
45. In the principles of HAACP plan, these principles help you establish how you will control those hazards except
A. Principle Three
B. Principle Four
C. Principle Five
D. Principle Six

Chapter 11-13
46. The greatest challenge to water safety comes from _________
A. Polluted Water
B. Cross-Connection
C. Backflow
D. Both a& b
E. Both b & c

Chapter 1-12
47. Potentially hazardous food is usually
A. Moist
B. Contains protein
C. Has a neutral pH
D. Has a slightly acidic pH
E. All of the above

Chapter 2-7
48. Foodborne microorganisms need sufficient time to grow and bacteria can double their population every ________ minutes.
A. Twenty
B. Ten
C. Five
D. Three
E. None of the above

Chapter 3-12
49. A ___________ is the body’s negative reaction to a particular food protein.
A. Foodborne illness
B. Foodborne outbreak
C.Food allergy
D. Food poisoning
E. None of the above

Chapter 5-5
50. Common opportunities for time-temperature abuse throughout the flow of food include
A. Not cooking food to its required minimum internal temperature.
B. Not cooling food properly.
C. Failing to reheat food at 165 degrees for fifteen seconds within two hours.
D. Failing to hold food at a minimum internal temperature of 135 or higher or 41 or lower.

Chapter 6-17
51. Some food is heat-treated at very high temperatures to kill microorganisms in a process called ultra-high temperature (UHT) pasteurization. Once the food has been UHT-pasteurized and aseptically packaged, it can be received and stored at room temperature. An example include/s some
A. Puddings
B. Juices
C. Creamers
D. Milk products
E. All of the above

Chapter 7-9
52. Store each food in the proper order from top-bottom in the refrigerator.
A. Raw Poultry, raw ground meat, whole raw meat, whole raw fish, cooked and ready to eat food.
B. Raw ground meat, whole raw meat, whole raw fish, cooked and ready to eat food, raw poultry.
C. Cooked and ready to eat food, , whole raw fish, whole raw meat, raw ground meat, and raw poultry.
D. Cooked and ready to eat food, , whole raw meat, whole raw fish, raw ground meat, and raw poultry.
E. Raw poultry, raw ground meat, whole raw meat, cooked and ready to eat food, whole raw fish.

Chapter 8-6
53. If you make breaded or battered food from scratch, follow this guideline.
A. Prepare batter in small batches and store what you do not need at 41 degrees or lower in a covered container.
B. When breading food that will be cooked at a later time, store it in the refrigerator as quickly as possible.
C. Throw out any unused batter or breading after each shift and never using it for more than one product.
D. Consider making batter with pasteurized shell eggs or egg products whenever possible.
E. All of the above

Chapter 9-6
54. Servers should use the following guidelines to serve food safely.
A. The food-contact areas of plates, bowls, glasses, or cups should not be touched.
B. Glassware and dishes should not be stacked when serving.
C. Flatware and utensils should be held at the handle.
D. Minimize bare-hand contact with food and never pick up ice with bare-hands.
E. All of the above

Chapter 10-7
55. A HAACP plan is a seven sequential steps plan that helps establishments to run a safe establishment by
A. Conducting a hazard analysis, determining critical control points, establishing critical limits, establishing monitoring procedures, identifying corrective actions, verifying that the system works, and establishing procedures for record keeping and documentation.
B. Establishing procedures for record keeping and documentation, conducting hazard analysis, determining critical control points, establishing critical limits, establishing monitoring procedures, identifying corrective actions, and verifying the system works.
C. Determining critical control points, establishing critical limits, establishing monitoring procedures, identifying corrective actions, verifying the system works, establishing procedures for record keeping and documentation, and conducting a hazard analysis.
D. Verify system works, establishing procedures for record keeping and documentation, identify corrective actions, establish monitoring procedures, establish critical limits, and conduct hazard analysis.
E. Conducting a hazard analysis, determining critical control points, establishing monitoring procedures, establishing critical limits, identifying corrective actions, verifying that the system works, and establishing procedures for record keeping and documentation.


Chapter 11-14
56. The only completely reliable method for preventing backflow is creating an
A. Cross-connection
B. Drainage system
C. Air Gap
D. Faucet System
E. All of the above

Chapter 1-12
57. Focuses on establishing policies and procedures to control five common risk factors responsible for foodborne illness.
A. Active managerial control
B. HAACP
C. Food Code
D. FDA
E. USDA

Chapter 2-8
58. Pathogens that grow without oxygen can occur in
A. Cooked rice
B. Untreated garlic
C. Oil mixtures
D. Foil-wrapped baked potatoes
E. All of the above

Chapter 3-12
59. The most common food allergen includes
A. Milk and dairy products
B. Eggs and egg products
C. Fish and shell fish
D. Wheat, soy products, peanuts, and tree nuts.
E. All of the above

Chapter 5-8
60. Bianca wants to measure temperatures of liquids such as soups, sauces, or frying oils. She should use a
A. Bimetallic Stemmed Thermometer
B. Immersion Probe
C. Surface Probe
D. Penetration Probe
E. Air probes

Chapter 6-20
61. All of the following foods should be accepted from being received except
A. Processed lobster received at an internal temperature of 45 degrees.
B. Eggs received at an air temperature of 45 degrees.
C. Live oysters that have a mild seaweed smell.
D. Clams with shells that do not open when tapped.
E. Fresh salmon with flesh that springs back when touched.

Chapter 7-9
62. Moisture and heat are the biggest dangers to dry and canned food as the temperature of the storeroom should be between
A. 50 degrees - 60 degrees Fahrenheit
B. 50 degrees - 70 degrees Fahrenheit
C. 41 degrees - 70 degrees Fahrenheit
D. 41 degrees - 60 degrees Fahrenheit
E. None of the above

Chapter 8-9
63. Has more types and higher counts of microorganisms than other meat. Therefore, it should be cooked more thoroughly to 165 degrees for 15 seconds.
A. Poultry that includes whole or ground duck, chicken, or turkey.
B. Ground Meats
C. Injected Meats
D. Pork, Beef, Veal, Lamb
E. Fish

Chapter 9-8
64. Servers should know the rules about re-serving food that has been previously served to a customer such as
A. In general, only unopened, prepackaged food, such as condiment packets, wrapped crackers, or wrapped breadsticks, can be re-served.
B. Never re-serve plate garnishes, such as fruit or pickles, to another customer.
C. Never re-serve uncovered condiments or uneaten bread or rolls to other customers.
D. Linens used to line bread baskets must be changed after each customer.
E. All of the above

Chapter 10-11
65. Assessing risk within the flow of food occurs during the _________ stage of the HACCP plan.
A. Critical Control Points
B. Hazard Analysis
C. Critical Limits
D. Monitoring
E. None of the above

Chapter 11-16
66. Food preparation areas should have a lighting intensity requirement of
A. 50 foot-candles (540 lux)
B. 60 foot-candles
C. 20 foot-candles (220 lux)
D. 10 foot-candles (110 lux)
E. It does not matter

Chapter 2-8
67. The amount of moisture available in a food for microorganisms to grow is called its water activity and is measured on a scale from 0 to 1.0 with water have a water activity of 1.0 but potentially hazardous food items typically have a water activity of ________ or higher.
A. > .45
B. > .55
C. > .65
D. > .75
E. >. 85

Chapter 3-13
68. All of the following are common food allergens except
A. Eggs
B. Peanuts
C. Shellfish
D. Milk
E. Bean sprouts

Chapter 7-11
69. Fish that will be served raw or partially cooked with the exception of certain species of tuna should be frozen by the processor to the following temperatures prior to shipment:
A. -4 degrees or lower for seven days (168 hours) in a storage freezer.
B. -31 degrees or lower for seven days (168 hours) in a blast freezer
C. -4 degrees or lower for seven days (168 hours) in a blast freezer.
D. -31 degrees or lower for 15 hours in a blast freezer.
E. Both a & d

Chapter 8-10
70. All of the following foods should be cooked to 155 degrees for 15 seconds except
A. Ground Meats including beef, pork, meat, or fish
B. Injected Meats including brined ham and flavor injected roasts.
C. Ground, Chopped, or Minced Fish
D. Pork, Beef, Veal, or Lamb
E. Shell Eggs that will be hot-held for service.

Chapter 9-8
71. All of the following should be discarded after being served once except
A. Previously served, but untouched basket of bread.
B. Unopened, sing-serve yogurt cup in a nursing home.
C. Fruit Garnish
D. Mustard packet
E. Ice used on a food bar

Chapter 10-11
72. Establishments that perform the following activities must have a HAACP plan in place:
A. Smoke or cure food as a method of food preservation.
B. Use food additives as a method of food preservation.
C. Package food using a reduced-oxygen packaging method and package unpasteurized juice for sale to the consumer without a warning label.
D. Offer live, molluscan shellfish from display tank.
E. All of the above

Chapter 11-18
73. Process of removing food and other types of soil from a surface, such as a countertop or plate.
A. Cleaning
B. Sanitizing
C. Quarantine
D. None of the above

Chapter 2-10
74. The source of this bacteria is due to water, soil, insects, domestic and wild animals, and the human intestinal tract; widespread in poultry and swine.
A. Vibrio Parahaemolyticus
B. Staphylococcus
C. Clostridium Botulinum
D. Salmonella
E. Anisakis simplex

Chapter 8-13
75. All of the following should have a minimum internal cooking temperature of 145 degrees except
A. Tuna Steak
B. Lamb Chops
C. Shell eggs for immediate service
D. Steak
E. Ground pork

Chapter 9-9
76. Protect food on display with sneeze guards or food shields that are ________ inches above the food counter and the shield should extend ________ beyond the food.
A. 14, 7
B. 10, 5
C. 21, 10
D. 10, 7
E. None of the above

Chapter 11-18
77. All food-contact surfaces must be washed, rinsed, and sanitized…
A. After each use
B. Anytime you begin working with another type of food.
C. Anytime you are interrupted during a task and the tools or items you have been working with may have been contaminated.
D. At Four-hour intervals, if the items are in constant use.
E. All of the above

Chapter 2-14
78. Viruses are the smallest of the microbial contaminants and are responsible for several foodborne illnesses such as hepatitis A. Viruses share all of the following basic characteristics except
A. They are not complete cells.
B. Some may survive freezing and cooking.
C. They can be transmitted from person to person, from people to food, and from people to food-contact surfaces.
D. Unlike bacteria, they do not reproduce in food.
E. Unlike bacteria, they do not rely on a living cell to reproduce.

Chapter 8-13
79. Cassie is used to microwave cooking. She should not do all of the following except
A. Food should be stirred halfway through the cooking process.
B. Cooked food should be left to stand for thirty seconds to allow the temperature to equalize.
C. Fish cooked in a microwave should be heated to 145 degrees.
D. Leave food uncovered so that excess moisture can escape.
E. Food should be rotated right before it is removed from the microwave.

Chapter 8-14
80. The FDA Food Code recommends two-stage cooling. Cooked food must be cooled
A. 135 degrees to 70 degrees within two hours and from 70 degrees to 41 degrees or lower in an additional four hours.
B. 135 degrees to 70 degrees within four hours and from 70 degrees to 41 degrees or lower in an additional two hours.
C. 125 degrees to 70 degrees within two hours and from 70 degrees to 41 degrees or lower in an additional four hours.
D. 135 degrees to 70 degrees within four hours and from 70 degrees to 45 degrees or lower in an additional 2 hours.
E. None of the above

Chapter 11-18
81. The process of reducing the number of microorganisms on a clean surface to safe levels.
A. Cleaning
B. Washing
C. Sanitizing
D. None of the above

Chapter 11-19
82. The most common way to heat-sanitize tableware, utensils, or equipment is to
A. Immerse them with hot water.
B. Spray them with hot water.
C. Wash them with hot water
D. Both a & b
E. Both a & c

Chapter 2-14
83. Parasites share some basic characteristics such as
A. They are living organisms that need a host to survive.
B. They grow naturally in many animals - such as pigs, cats, rodents, and fish --- and can be transmitted to humans.
C. Most are very small, often microscopic, but larger than bacteria.
D. They pose hazards to both food and water.
E. All of the above

Chapter 8-15
84. This affects how quickly food will cool.
A. The thickness of the food being cooled.
B. The density of the food being cooled.
C. The container in which a food item is stored.
D. Stainless steel transfers heat from food faster than plastic.
E. All of the above

Chapter 11-19
85. The three most common types of chemical sanitizers are
A. Chlorine, iodine, and quaternary ammonium compounds
B. Chlorine, bromine, and iodine
C. Chlorine, niacin, and iodine
D. Iodine, Naicin, and Bromine
E. Chlorine, ammonium, and bromine

Chapter 2-18
86. Molds share this characteristic
A. They spoil food and sometimes cause illness.
B. They grow under almost any condition, but grow well in acidic food with low water activity.
C. Freezing temperatures prevent or reduce the growth of molds but do not destroy them.
D. Some molds produce toxins such as aflatoxins.
E. All of the above

Chapter 8-15
87. A safe method for cooling food is to
A. Reduce the quantity or size of the food you are cooling.
B. Use ice-cube baths
C. Use a freezer to cool food before placing into refrigeration
D. Stir food to cool it faster and less evenly
E. All of the above

Chapter 11-20
88. Different factors influence the effectiveness of chemical sanitizers. The most critical includes
A. Concentration
B. Temperature
C. Contact time
D. All of the above
E. None of the above

Chapter 2-19
89. Carbon dioxide and alcohol are produced as _______ slowly consumes food.
A. Molds
B. Fungi
C. Yeast
D. All of the above
E. None of the above

Chapter 8-16
90. Once food has cooled to at least _______, it can be stored on the top shelves in the refrigerator.
A. 41degrees
B. 50 degrees
C. 60 degrees
D. 70 degrees
E. None of the above

Chapter 11-21
91. High temperature machines rely on hot water to clean and sanitize. The temperature of the final sanitizing rinse must be at least _______.
A. 110 degrees
B. 120 degrees
C 180 degrees
D. 150 degrees
E. 170 degrees

Chapter 2-19
92. Results when a person eats food containing pathogens, which then grow in the intestines and cause illness. Typically, symptoms do not appear immediately.
A. Foodborne intoxications
B. Foodborne infections
C. Foodborne mediated infections
D. Foodborne toxin-mediated infections
E. None of the above

Chapter 8-17
93. Previously cooked, potentially hazardous food reheated for hot-holding, must be taken through the temperature danger zone as quickly as possible. It needs to be reheated to an internal temperature of
A. 145 degrees
B. 155 degrees
C. 120 degrees
D. 135 degrees
E. 165 degrees

Chapter 11-21
94. Rinse-water temperature in chemical-sanitizing machines should be between
A. 120 degrees
B. Between 70 degrees and 120 degrees
C. Between 135 degrees and 155 degrees
D. Between 180 degrees
E. None of the above

Chapter 11-22
95. Wash items in the first sink in a detergent solution at least _____ degrees.
A. 100 degrees
B. 110 degrees
C. 120 degrees
D. 135 degrees
E. 155 degrees

Chapter 11-31
96. This is a basic rule of the Integrated pest management program.
A. Deny pests access to the establishment.
B. Deny pests food, water, and a hiding or nesting place.
C. Work with a licensed PCO to eliminate pests that do enter.
D. All of the above

Chapter 1-2
97. Path food takes from purchasing and receiving, through storing, preparing, cooking, holding, cooling, reheating, and serving.
A. HAACP Plan
B. Flow of food
C. Food chart
D. None of the above

Chapter 2-12
98. This type of food poisoning eventually leads to paralysis and death.
A. Clostridium Botulinum
B. Salmonella
C. Bacillus cereus
D. Hepatitis A
E. All of the above

Chapter 8-3
99. Method of cooling food in which a container holding hot food is placed into a larger container of ice water.
A. Cold paddle
B. Ice-water bath
C. Blast chilling
D. Freezing
E. None of the above

Chapter 9-10
100. When transporting food, the following procedure should be followed:
A. Use rigid insulated food containers capable of maintaining food temperatures at 135 degrees or higher or at 41 degrees or lower.
B. Clean and sanitize the inside of delivery vehicles regularly and practice good personal hygiene when distributing food.
C. Check internal food temperatures regularly.
D. Label food with storage, shelf-life, and reheating instructions for employees at off-site locations and provide food safety guidelines for consumers.
E. All of the above

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