SERVSAFE

CONTAMINATION

100

THIS IS THE ONLY ACCEPTABLE PIECE OF JEWELRY TO WEAR WHILE COOKING PROFESSIONALLY 

WHAT IS A PLAIN BAND RING 

200

THIS IS THE MINIMUM TIME YOU SHOULD SCRUB YOUR HANDS WITH SOAP

WHAT IS 10 SECONDS 

300

THE ACRONYM FATTOM STANDS FOR THESE SIX FACTORS OF BACTERIA GROWTH 

WHAT IS FOOD, ACIDITY, TEMPERATURE, TIEM, OXYGEN, AND MOISTURE 

400

A BAND AID FOUND IN FOOD IS THIS TYPE OF CONTAMINANT 

WHAT IS PHYSICAL 

500

THIS IS THE OPTIMAL RANGE OF TEMPERATURE FOR BACTERIAL GROWTH

WHAT IS 41 DEGREES TO 135 DEGREES 

FOODBORNE ILLNESS

100

THESE ARE THE 3 MAJOR CATEGORIES OF FOODBORNED ILLNESSES 

WHAT ARE BACTERIA, PARASITES, AND VIRUSES 

200

THIS PATHOGEN FOUND IN MOLD SOMETIMES MAKES POEPLE SICK BUT MOSTLY JUST SPOILS FOOD

WHAT IS FUNGI 

300

THIS TYPE OF PATHOGEN IS RESONSIBLE FOR THE LARGEST NUMBER OF FOODBORNE ILLNESSES INCLUDING LISTERIA AND CAMPYLOBACTER

WHAT IS BACTERIA 

400

THIS TYPE OF PATHOGEN NEEDS A LIVING HUMAN OR ANIMAL HOST TO SURVIVE, BUT CAN BE PASSED THROUGH FOODS DUE TO POOR HYGIENE 

WHAT IS VIRUS 

500

NATRUALLY OCCURING TOXINS IN THE BODY ARE COMMON IN WHAT TYPE OF ANIMAL?  

WHAT IS SEAFOOD 

FLOW OF FOOD

100

THIS LIQUID IS ESSENTIAL TO PROPERLY CALIBRATE A THERMOMETER

WHAT IS ICE WATER

200

WHEN PURCHASING FOOD WHO IS IT BEST TO DO BUSINESS WITH 

WHAT IS LICENSED REPUTABLE SUPPLIERS. 

300

WHEN RECIEVING MILK OR SHELL EGGS WHAT IS THE MAXIMUM ACCEPTABLE TEMPERATURE 

WHAT IS 45 DEGREES 

400

ICE CRYSTALS ON FROZEN FOOD INDICATED THIS MIGHT HAVE OCCURED

WHAT IS TIME AND TEMPERATURE ABUSE 

500

THIS IS THE MAJOR REASON FOR REJECTING CANNED GOODS 

WHAT ARE DENTED CANS 

STORING FOOD

100

THE PROCESS FOR USING THE OLDEST PRODUCT BEFORE THE NEWER ITEMS IS KNOW AS THIS ACRONYM 

WHAT IS FIFO 

200

THIS IS THE MAXIMUM TIME TCS FOOD MAY BE HELD AT 41 DEGREES OR LOWER IN THE REFIGERATOR 

WHAT IS SEVEN DAYS 

300

WHEN MAKING A JAMBALAYA USING SAUSAGE WITH A USE BY DATE OF 12/8 AND SHIRMP WITH A USE BY DATE OF 12/12, THIS WOULD BE THE USE BY DATE FOR THE JAMBALAYA 

WHAT IS 12/8 

400

THIS IS THE MINIMUM INTERNAL COOKING TEMPERATURE FOR MEATLOAF 

WHAT IS 155 DEGREES 

500

WHEN STORING SHELLFISH, YOU MUST KEEP THE FISH TAGS FOR A MINIMUM OF THIS LONG

WHAT IS 90 DAYS 

FOOD SAFETY

100

A HACCP PLAN ADRESSES THE FLOW OF FOOD FROM THESE TWO POINTS AND ALL THE STEPS IN THE MIDDLE 

WHAT ARE ORDERING AND SERVING 

200

THESE FIVE THINGS ARE REQUIRED FOR A HANDWASHING STATION 

WHAT ARE HOT AND COLD RUNNING WATER, SOAP, PAPER TOWELS OR AIR DRYER, GARBAGE CAN, SIGNAGE 

300

THESE ARE THE TWO WAYS TO SANITIZE SURFACES 

WHAT ARE HEAT AND CHEMICAL SANITIZING 

400

SMALL BLACK FOOTBALL SHAPED DROPPINGS ARE A SIGN OF WHAT TYPE OF INFESTATION 

WHAT ARE MOUSE/RAT 

500

FOR HEAT SANITIZING THIS IS THE MINIMUM TEMPERATURE THAT MUST BE ACHIEVED FOR 30 SECONDS

WHAT IS 171 DEGREES