Examen de Servsafe en Español Test Answers

1) Which is a biological contaminant?

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

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

4) 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?

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

6) 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?

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

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

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

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

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

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

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

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

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

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

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

18) Ice crystals on a frozen food item indicate

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

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

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

22) What information should a master cleaning schedule contain?

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

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

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

26) 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?

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

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

29) The water provided to a handwashing sink must be

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

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

32) Which does not require sanitizing?

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

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

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

36) Which surfaces must be both cleaned and sanitized?

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

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

39) What is a basic characteristic of a virus?

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

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

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

43) Where should garbage cans be cleaned?

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

45) Which is a chemical contaminant?

46) 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?

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

48) 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?

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

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

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

52) Which is an example of physical contamination?

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

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

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

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

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

58) Where should food handlers wash their hands?

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

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

61) Soup on a buffet should be labeled with the

62) Which item should be rejected?

63) How should chemicals be stored?

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

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

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

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

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

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

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

71) 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

72) Which is a Big Eight food allergen?

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

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

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

76) 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?

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

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

79) 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?

80) 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?