ServSafe 1
ServSafe 2
ServSafe 3
ServSafe 4
ServSafe 5
100

T/F: You can serve RTE foods without gloves

False
100

If you have a wound or a boil on your hands, you should wear these 2 things.

Bandage and gloves

100

Restrict or exclude? Food handler who works at a nursing home has a fever and a sore throat

Exclude

100

What is the minimum time for washing hands?

20 seconds

100

It is okay to use hand sanitizer in place of washing hands

False

200

What temp is the TDZ.

41-135

200

Food contamination is most likely to happen when food handlers do what? 

Do not wash their hands

200

Food help in the TDZ for this long must be thrown away

4 hours

200
The temperature fish should be delivered at.
What is 41 degrees or below?
200

Thermometers can lose their accuracy therefore need to be adjusted.  This is called what?

Calibration

300

What is the only type of jewelry allowed to be worn? 

Plain wedding band

300
Storage temperature for all cold foods and fresh poultry.
What is 41 degrees or below?
300

When is it acceptable o eat in an operation?

When in a break area

300

Thermometer that monitors both time and temperature and is attached to delivery trucks

TTI- Time Temperature Indicator

300

Thermometer used for checking the temperature of liquids

Thermistor with an immersion probe

400

These 3 cold TCS food items can be accepted at 45 degrees F 

Eggs, Shellfish, Milk

400

Thermometer used for checking the temperature inside of a cooler

Thermistor with an air probe

400

Thermometer used for checking the surface temperature

Infrared or thermistor with surface probe

400

What is the minimum temperature for washing of hands?

85 degrees
400

Thermometer used for checking the temperature in thick foods (ex: roast)

Bimetallic stemmed or thermistor with a penetration probe

500
Caused by bacteria that lives in the intestines of cattle (ground beef).
What is E Coli?
500

Cooking temperature for ground meat, beef (to prevent e. coli), and eggs for hot-hold service.

What is 155 degrees?

500
Cooking temperature for poultry, stuffed meat pasta, and reheating temperature for hot-hold service.
What is 165 degrees?
500

List the steps of the handwashing process

1. Wet hands/ arms. 2. Apply soap. 3. Scrub for 10-15 seconds. 4. Rinse. 5. Dry with a single-use towel

500

All ready-to-eat food prepared can be stored for a maximum of this many days at 41 F. before it must be thrown out.

7 days