Examen de Servsafe en Español Test Answers

1) 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 which step in active managerial control?

2) What food item does the FDA advise against offering on a children’s menu?

3) What is the main reason for food handlers to avoid scratching their scalps?

4) Using the same knife to chop carrots for a salad immediately after cutting up raw chicken is an example of

5) What is the best way to protect food from deliberate tampering?

6) A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food?

7) In a heat‑sanitizing dishwasher, what is the minimum temperature for the final rinse?

8) A food handler who is receiving a food delivery observes signs of pests in the food. What should be done?

9) A busser poured some cleaner from its original container into a smaller working container. What else does the busser need to do?

10) The water provided to a handwashing sink must be

11) Ice crystals on a frozen food item indicate

12) To prevent backflow, a sink must be equipped with a(n)

13) Which feature is most important for a chemical storage area?

14) Grease and condensation buildup on surfaces can be avoided with correct

15) To prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security of products, keep information related to food security on file, and know

16) When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap?

17) What is the correct way to store mops in between uses?

18) After which activity must food handlers wash their hands?

19) What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?

20) Where should garbage cans be cleaned?

21) Hot TCS food being hot‑held for service must be at what temperature?

22) Which item should be rejected?

23) After scraping and washing, what is the third step in cleaning and sanitizing a prep table?

24) After handling raw meat and before handling produce, what should food handlers do with their gloves?

25) The 6 conditions bacteria need to grow are food, acidity, temperature, time, oxygen, and

26) What should a food handler do when working with an infected cut on the finger?

27) What is the most important factor in choosing an approved food supplier?

28) Which does not require sanitizing?

29) A food handler with a sore throat and a fever should be excluded from working in a day‑care center, because the children

30) Which individual should apply pesticides in a foodservice operation?

31) Where should personal items, like a coat, be stored in the operation?

32) Which food item may be handled with bare hands?

33) When the kitchen garbage can was full, an employee placed the full garbage bag on a prep table and tied it securely. Then he carried it to the Dumpster and disposed of it. What was done incorrectly?

34) Food must be cooled from 135°F (57°C) to within 2 hours.

35) Food being cooled must pass quickly through which temperature range to reduce pathogen growth?

36) To prevent food allergens from being transferred to food,

37) When must a consumer advisory be provided for menu items containing TCS food?

38) A food handler has been holding chicken salad for sandwiches in a cold well for seven hours. When she checks the temperature of the chicken salad, it is 54°F (12°C). What must the food handler do?

39) What is the minimum temperature that must be maintained when holding hot soup for service?

40) Cold food can be held intentionally without temperature control for hours as long as it does not exceed 70°F (21°C).

41) Soup on a buffet should be labeled with the

42) The purpose of a food safety management system is to

43) A cook wore single‑use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?

44) When may food handlers wear plain‑band rings?

45) Which is a Big Eight food allergen?

46) An imminent health hazard, such as a water supply interruption, requires immediate correction or

47) When delivering food for off‑site service, raw poultry must be stored

48) 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?

49) Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served?

50) A handwashing station should have hot and cold water, soap, a way to dry hands, and a

51) What should food handlers do after prepping food and before using the restroom?

52) What is a basic characteristic of a virus?

53) A food handler working in a hotel removes cold tuna salad from the cooler at 9:00 am and delivers it to a conference room for an 11:00 am buffet luncheon, where it is held without temperature control. By what time must the tuna salad be served or thrown out?

54) How high must legs be on table‑mounted equipment?

55) An operation has a buffet with 8 different items on it. How many serving utensils are needed to serve the items on the buffet?

56) A food‑contact surface must be cleaned and sanitized

57) The first step in cleaning and sanitizing items in a three‑compartment sink is

58) A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?

59) Which is a biological contaminant?

60) Which symptom could mean a customer is having an allergic reaction to food?

61) Where should food handlers wash their hands?

62) Which method is a safe way to thaw food?

63) One way for managers to show that they know how to keep food safe is to

64) What information should a master cleaning schedule contain?

65) A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?

66) A food item that is received with an expired use‑by date should be

67) Which surfaces must be both cleaned and sanitized?

68) Supplies should be stored away from the walls and at least off of the floor.

69) Which is an example of physical contamination?

70) What should be done to ready‑to‑eat TCS food that will be prepped on‑site and held for longer than 24 hours?

71) Which is a chemical contaminant?

72) How should chemicals be stored?

73) When should a food handler with a sore throat and fever be excluded from the operation?

74) What is the only jewelry that may be worn on the hands or arms while handling food?

75) What is the minimum internal cooking temperature for seafood?

76) How should the temperature of a shipment of sour cream be taken when it arrives at an operation?

77) In addition to other criteria, how many people must have the same symptoms in order for a foodborne illness to be considered an outbreak?

78) A manager’s responsibility to actively control risk factors for foodborne illnesses is called

79) What must food handlers do after touching their body or clothing?

80) What must a manager do with a recalled food item in the operation?