ServSafe Food

Within 2 hr of hot holding in a self-service area, the temperature of soup has dropped to 130°F. The soup is pulled from self-service area and reheated. The soup must be reheated to a temperature of ________ for 15 sec.

In order from top to bottom, how should a pan of fresh chicken breast, fresh salmon, a carton of broccoli, and fresh ground beef be stored on shelves in a cooler?

Cooking poultry to a Minimum internal temperature of 165°F for 15 sec. is an example of which HACCP principle?

The appropriate concentration for an iodine sanitizer is ____

What is the best way to handle recalled food items?

The purpose of a Safety Data Sheet (SDS) is to ___________

A cook checks the temperature of a soup being held for service, and it is 130°F. The cook reheats the soup to 165°F. This is an example of ___________

The primary goal of Active Managerial Control is to reduce the risk of __________

Biological contamination that can result in food poisoning are ____________

Do food handlers that are cutting raw vegetables need to change their gloves before removing garbage from the kitchen?

Which item can be re-served to customers?

When prepping food, a food handler should not wear which item?

Which best assures that pathogens are reduced to safe levels?

Floor-mounted equipment must have legs that are at least how tall?

Which item is a food handler permitted to wear on hands and arms?

What must a food handler use to determine the concentration of sanitizing solution?

Reusable containers provided by an operation for take home food must be _______

What is a potential contamination source that could result in foodborne illness at an outdoor, temporary serving location?

An unacceptable material for cutting boards is _______

The Minimum time requirement for scrubbing hands with soup during handwashing is ______

Which item may a customer reuse at a self-service area?

Which food would be safe to serve to a highly susceptible population?

A hose is connected to a faucet to fill a bucket, then left submerged in the bucket while it fills. This is a risk to the water supply because ___________

Electrical power outages and sewage backups are classified as _________

An example of physical contamination is a ______ _________

Which item may be worn by a food handler?

What food safety rule must be followed when handling ready-to-eat food?

A nursing home food manager best protects the elderly residents' health by serving _____ _______ ______

A food handler who has diarrhea may return to work after being symptom-free for at least how many hours?

Which is the best way to thaw frozen shrimp?

Ready-to-eat Time/Temperature control for safety (TCS) food maybe held at 41°F for a total of how many days?

A food handler must report to the manager if he/she is diagnosed by a health practitioner with an illness caused by ________ ___________.

After observing a food handler removing plastic bags of garbage and temporary placing them on the prep table, the person in charge should ________________________.

Which delivery must be rejected?

What is one way of preventing backflow?

Sinks must be used for the correct intended purpose to prevent _____________.

Shellfish tags must be kept for __________

When should hand antiseptics be used in an operation?

Individuals who deliberately contaminate food can be accused for _____ ___________

ALERT is an acronym that represents _________________.

A food handler is slicing roast beef continuously on a slicer for 6 hours. After 4 hours, the roast beef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. The meat is then put back on the slicer to continue slicing. What is the most serious risk of this procedure?

Which foods are common food allergens?

A blackfow-prevention device on a carbonated beverage dispenser is used to prevent _____________.

What is the correct response to a sewage backflow in a operation?

The third compartment in a three-compartment sink is for __________.

Which food must be received at 41°F?

Pork chops must reach which minimum internal cooking temperature for 15 sec.?

Glass from a broken light bulb in food is an example of which type of contamination?

Parasites are most likely to be found in incorrectly frozen ______.

Mineral build up has formed on the steam table. Which cleaning agent would best remove it?

How can an operation assist customers with food allergies?

Ready-to-eat hot food stored without temperature control must be discarded after how many hours?

Ice for use as a food or cooling medium most be _______.

Under which condition may food prepared in a private home be served in an operation?

At which sink should garbage containers be washed and rinsed?

The policy for drinking a beverage in the food prep area that must be communicated to all employees is that the beverage ____________________________________.

With the exception of a stationary rack single temperature machine, the temperature for the final sanitizing rinse in all other high-temperature dish machines must be at least ____.

The temperature danger zone is ___________.

What method of pest control can a person in charge or staff member perform?

The buildup of condensation and grease on the walls indicates a problem with the ________ ____.

What is the first thing a person in charge should do when someone arrives at the foodservice operation and says they are there to conduct an inspection of the operation?

Besides hot and cold running water and soap, what must a handwashing station in an operation contain?

Cooked and sliced poultry should be stored...

What tools should be provided to the staff when receiving and inspecting foods?

Food, water, and shelter will NOT attract insects and rodents if recyclables are stored in a...

A correctly designed and installed air curtain can be used to prevent...

What food should a guest with a shellfish allergy avoid?

To transport cold time/temperature control for safety (TCS) foods, the Maximum temperature of the food should be...

A food handlers fills two containers with sliced tomatoes for sandwiches later in the week. The containers should be labeled with the date of...

After showing a food handler how to perform a task, the Person in Charge (PIC) knows the process is fully understood when the food handler....

When a food recall occurs, the operation must...

Food that has been cooked to the correct temperature and is now being kept hot for service must be held at a temperature for at least...

Food handlers should wash there hands between...

The next step after washing and rinsing items in a three-compartment sink is to...

Outside garbage containers must be...

Which method will prevent backflow into the drinkable water supply?

Chemical used in an operation must be labeled with there...

A danger or threat to health that requires immediate correction or closure to prevent injury is an...

Which condition requires the person in charge to exclude a food handler from the prep area?

By washing their hands each time before entering the food-prep area, a Person in Charge (PIC)...

At an outdoor event, tuna salad is removed from the refrigeration at 11:30 AM at the temperature of 41°F. By 12:30 PM, the tuna salad's temperature is 85°F. When should the tuna salad be thrown out?

When should probe thermometers be cleaned and sanitized?

A server finds a full napkin-lined basket of dinner rolls on a table after a customer has left the establishment. According to the US FDA Food Code, what should the server do with the rolls and napkin?

Correct handwashing is recommended to prevent the outbreak of which foodborne illness?

What must the Person In Charge do if a food handler, who has been chopping lettuce for salads, is sent home from work for vomiting?

What are pooled eggs?

A food handler working with a highly-susceptible population has been diagnosed with norovirus. When can the food handler return to work?

A food handler misses work because a roommate is diagnosed with an illness caused by Shigella spp what does a manager do?

Which correct action will BEST prevent rodents from entering a food establishment?

How often should food contact equipment be cleaned and sanitized when in continuous use?