ServSafe

Rub-a-Dub-Dub

100

All surfaces must be cleaned and rinsed. What additional task must be performed for food-contact surfaces?

Sanitizing

200

The difference between cleaning and sanitizing.

Cleaning -removes food and dirt from the surface

Sanitizing - reduces pathogens on the surface

300

The main purpose of a vacuum breaker

Prevent back siphonage

400

The measurement for lighting in a food prep area

540 lux

500

The 5 steps to clean and sanitize items in a three -compartment sink

1. Rinse, scrape, soak

2. Wash in first sink

3.Rinse in second sink

4. Sanitize in third sink

5. Air-dry

It's Your Serve

100

The correct internal temperature for holding hot TCS food.

135^oF

200

Two biggest hazards to food when serving off-site.

Time-Temperature abuse

Contamination

300

Part of dishes and utensils must servers avoid touching

Food contact surfaces

400

The only types of food that may be re-served to another customer

Unopened prepackaged food

Condiments

500

Conditions need to serve hot TCS without temperature control

Hold at 135^oF

Label food when it must be thrown out

Sell, serve, or throw out within 4 hours

Into the Flow

100

Shipment of shrimp with ice crystals is a sign of

Time and temperature abuse

200

How long can chicken salad, prepped in-house and held at 41^oF or lower be stored.

7 days

300

What is the best way to take the receiving temperature of packages of vacuum-packed bacon? 

Insert the thermometer stem between two packages

400

A food handler is prepping a pot of chili May 1 using sausage and ground beef. The sausage has a use-by date of May 10. The ground beef has a use-by date of May 6. What date should the use-by date of the chili be?

May 6

500

From top to bottom what order should, duck, ground beef, salmon, and strawberries be stored in the same cooler?

Strawberries

Salmon

Ground Beef

Duck

Handle with Care

100

Once soap has been applied, how long should hands and arms be scrubbed?

10-15 seconds

200

Describe the 5 steps of handwashing

1. wet hands

2. apply soap

3. scrub hands and arms

4. rinse

5. dry with single use towel or hand dryer

300

What must a food hander do before putting on gloves when starting a task.

Wash hands

400

Name 2 symptoms that require a food handler to be excluded from the operation

Diarrhea

Vomiting

Jaundice

Diagnosed with Big 6

Sore throat with fever is a high risk population

500

Name 2 components of correct work attire

Clean hair restraint

clean clothing

correct apron use

no jewelry except plain wedding band

Control the Bug

100

Name the six conditions that favor the growth of bacteria

Food, Acidity, Time, Temperature, Oxygen, Moisture

200

A person with this virus may not show symptoms for weeks but can be very infectious

Hepatitis A

300

Ture or False: Cooking destroys viruses

False

400

Salmonella Typhi is most often linked with which types of food?

RTE and beverages

500

Which two types of food are most commonly linked with Norovirus?

RTE and shellfish