Examen de Servsafe en Español Test Answers

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

2) Where should garbage cans be cleaned?

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

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

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

6) Which item should be rejected?

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

8) 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?

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

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

11) What information should a master cleaning schedule contain?

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

13) Where should food handlers wash their hands?

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

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

16) How should chemicals be stored?

17) Soup on a buffet should be labeled with the

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

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

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

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

22) Ice crystals on a frozen food item indicate

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

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

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

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

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

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

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

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

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

32) Which is a biological contaminant?

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

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

35) 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?

36) Which is an example of physical contamination?

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

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

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

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

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

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

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

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

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

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

47) 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

48) Which is a Big Eight food allergen?

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

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

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

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

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

54) 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?

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

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

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

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

59) 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?

60) Which is a chemical contaminant?

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

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

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

64) 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?

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

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

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

68) The water provided to a handwashing sink must be

69) Which does not require sanitizing?

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

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

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

73) 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?

74) What is a basic characteristic of a virus?

75) 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?

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

77) 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?

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

79) Which surfaces must be both cleaned and sanitized?

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