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SERV SAFE CHIPOTLE 5194 EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -100 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: What is the sanitizer concentration for Chlorine?
Answer:
50-99 ppm
Question 2: Nontyphoidal Salmonella is linked with...
Answer:
Poultry, eggs, meat, milk, dairy, produce like tomatoes, peppers, and cantaloupe
Question 3: Which action could contaminate food at a self-service area?
Answer:
Allowing customers to reuse plates
Question 4: What are the four acceptable ways to thaw food?
Answer:
Microwave, cooking, refrigeration, and running water Question 5: As part of handwashing, food handlers must scrub their hands and arms for at least..
Answer:
10 seconds
Question 6: What is one way that food should NEVER be thawed?
Answer:
At room temperature
Question 7: To prevent Hepatitis A a manager should..
Answer:
Exclude food handlers with diagnosis or if they have jaundice for less than 7 days, wash hands, get seafood from approved sellers, avoid bare contact with ready-to-eat food Question 8: A cook preps a beef tenderloin on a cutting board and then immediately cuts pies for dessert on the same cutting board. This is an example of which risk factor?
Answer:
Using contaminated equipment Question 9: A power outage has left cold TCS food out of temperature control for seven hours.What must be done with the food?
Answer:
Throw the food away
Question 10: A pest-control program is an example of a(n)...
Answer:
Food safety program
Question 11: The water provided to a handwashing sink must be...
Answer:
Potable water only
Question 12: What is different about Hepatitis A from the other Big Six?
Answer:
Cooking food properly doesn't get rid of it
Question 13: What is the only certain way to prevent backflow?
Answer:
Vacuum breaker
Question 14: What is the water pH for Iodine?
Answer:
Less than or equal to 5 or manufacturer's recommendation Question 15: Ready-to-eat TCS food must be date-marked if it will be stored for longer than...
Answer:
24 hours Question 16: A broken water main has caused the water in an operation to appear brown. What should the manager do?
Answer:
Contact the local authority before use
Question 17: What is the definition of sanitizing?
Answer:
Reducing the pathogens on a surface to safe levels Question 18: When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the...
Answer:
Common name of the chemical.
Question 19: Where does Hepatitis A come from?
Answer:
Failure to wash hands after using restroom causes contamination to food and equipment that spreads to those who consume it; a small amount causes symptoms but you may not see symptoms for weeks
Question 20: How long must shellstock tags be kept on file?
Answer:
90 days after the last shellfish was sold or served from the container Question 21: 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?
Answer:
Label the item to prevent it from accidentally being placed back in inventory
Question 22: Peanuts and soy products are two possible food items that can be dangerous for people with...
Answer:
Food allergies
Question 23: Outdoor garbage containers should be...
Answer:
Kept covered with tight-fitting lids.Question 24: If a food-contact surface is in constant use, it should be cleaned and sanitized at least every...
Answer:
- hours
Question 25: What does T.C.S. stand for?
Answer:
Time Temperature Controlled for Safety Question 26: Why are preschool-age children at a higher risk for getting a foodborne illness?
Answer:
They have not yet built up their immune systems
Question 27: Which does not require sanitizing?
Answer:
Walls
Question 28: Which is a TCS food?
Answer:
Sprouts
Question 29: What is the recommended temperature for Chlorine?
Answer:
Greater than or equal to 100°
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