ServSafe Final Review Part 2 - 2017

a delivery of packaged frozen vegetables should be rejected if the

a food handler should recalibrate a thermometer after

a container of peanut butter is accidentally dropped onto a prep table during delivery. Since peanut butter has leaked from the broken container onto the prep table, the table must be

a delivery of fresh produce should be rejected if it

how far off the floor should cleaned and sanitized utensils be stored on kitchen shelving?

a label on foods prepared and packaged onsite for retail sales must list which information?

viruses such as norovirus and hepatitis A are directly related to contamination from

what should a cook do when prepping foods such as Caesar salad dressing or mayonnaise for highly susceptible populations?

without a variance, clams, mussels, and oysters that are stored in a shellfish tank in the dining room must be

which special process requires a HACCP plan?

single-use gloves must be worn by a food handler when he or she

before adding hot TCS food to a steam table, the food's temperature must be at least

how should open, bagged, dry food such as flour, rice, and sugar be stored?

food handlers with vomiting and diarrhea should be excluded from the operation until they are

if an order of vacuum-packaged, sliced deli meat is delivered at 49 F the meat should be

food that is prepped and packaged in an operation must include what information on the label?

a manager notices some food items in the cooler that have not been properly labeled. What should the manager do with the foods?

highly susceptible populations include

baked sausage-stuffed mushroom caps must reach which internal temperature for 15 seconds?

to help prevent cross-contact, labels on packaged food must contain all of the food's

gloves should be used when handling ready-to-eat food that

when should food handlers use hand antiseptics?

how many inches above the floor should stationary equipment be installed at a minimum?

which is a common foodborne-illness risk factor?

the risk of foodborne illness caused by parasites can be reduced by

when prepping food, a hood handler should not wear which item?

what information does a chlorine test kit provide about a sanitizing solution?

a food handler is diagnosed with an illness caused by Shigella spp. What must management do?

while prepping food, the only acceptable jewelry that a food handler can wear is a

hot food must be received at or above a temperature of