1. ServSafe Review

2. What are three types of hazards that make food unsafe?
Biological, environmental, and chemical
Biological, chemical, and sanitary
Chemical, physical, and environmental
Chemical, physical, and biological

3. A food handler transfers pathogens from hands to food
A food handler transfers pathogens from hands to food. How could it have been prevented?
Preventing cross-contamination
Practicing good personal hygiene
Controlling time and temperature
Cleaning and sanitizing correctly

4. When should hand antiseptics be used?
After handwashing
Before handwashing
Instead of handwashing
When gloves aren’t available

5. What jewelry can food handlers wear while working?
Diamond bracelet
Sports watch
Medical ID bracelet
Plain band ring

6. Which food item needs time and temperature control to keep it safe?
Loaf of bread
Cooked rice
Whole apples
Bottled ketchup

7. Cooked poultry must reach what minimum internal temperature for at least 15 seconds? A. 135⁰ F (57⁰ C) B. 145⁰ F (63⁰ C) C. 155⁰ F (68⁰ C) D. 165⁰ F (74⁰ C)

8. At what minimum temperature must hot. TCS food be held. A
At what minimum temperature must hot *TCS food be held? A. 70⁰ F (21⁰ C) B. 100⁰ F (38⁰ C) C. 120⁰ F (49⁰ C) D. 135⁰ F (57⁰ C) *Time and Temperature Control

9. Ready-to-eat TCS food that will be held for longer than 24 hours must be labeled with the date the food
was purchased.
is stored.
will be prepared.
must be thrown out.

10. What is the correct temperature for receiving cold TCS food?
41⁰ F (5⁰ C) or lower
45⁰ F (7⁰ C) or lower
51⁰ F (11⁰ C) or lower
55⁰ F (13⁰ C) or lower

11. What is one of the correct ways to thaw TCS food?
On the counter overnight
As part of the cooking process
In a sink full of hot water
Under a heat lamp

12. Food containing an allergen comes in contact with another food item and their proteins mix. This is called
cross-contamination.
allergen spread.
cross-contact.
pathogenic safety.

13. Juice from raw ground beef has dripped onto a pan of wrapped whole strawberries. What should the food handler do?
Remove the dirty wrap, replace it with new wrap, and return the pan to storage.
Wipe the meat juice off the wrap with a towel, and return the pan to storage.
Remove the dirty wrap, rinse the strawberries and the pan, replace the wrap, and return it to storage.
Set the pan of strawberries aside and ask the manager what to do.

14. Why is it important to leave a sanitizer on a surface for the correct amount of time?
To make sure the surface is clean.
To remove food items from the surface more efficiently.
To reduce pathogens on the surface to safe levels.
To kill all pathogens that may have been on the surface.

15. Pests can cause which two types of contamination?
Chemical and nutritional
Nutritional and physical
Physical and biological
Biological and chemical

16. After how many hours of constant use must a food-contact surface be cleaned and sanitized?1 2 3 4

17. What must the third compartment in a three-compartment sink be filled with?
Water alone
Water and detergent
Water and sanitizer
Water and spot remover

18. Which symptoms must be reported to a manager?
Headache, ear ache, fever, dizziness
Toothache, back ache, itchy eyes, rash with fever
Diarrhea, vomiting, jaundice, sore throat with fever
Runny nose, fatigue, swollen joints, coughing

19. Where should wiping cloths be stored when not in use?
On the counter
In sanitizer solution
In the cook’s apron pocket
On a hook by the prep table

20. What should a dish washer do to make sure a sanitizer is effective?
Use extra hot water with the sanitizer.
Add twice the amount of sanitizer.
Leave items in the sanitizer for twice as long.
Use a test kit to check the sanitizer’s strength.