ServSafe Bundled Exams Quiz 1-10 with Complete and Verified Solutions

ServSafe Quiz 1: Providing Safe Food Questions and Answers Graded A True or false: A food handler's hands can transfer pathogens from one food to another. True True or false: Food handlers who don't wash their hands correctly can cause a foodborne illness. True True or False: A foodborne-illness...

ServSafe Quiz 2 Latest 2023 Already Passed All pathogens need oxygen to grow. (True/False) False The most important way to prevent foodborne illnesses caused by viruses is to control time and temperature. (True/False) False Salmonella typhi is commonly linked to ground beef. (True/False) False Pa...

ServSafe Quiz 3: The Safe Food Handler Already Passed True or false: You should wash your hands after taking a break to smoke True. Also you shouldn't smoke at all EVER or you could end up trying to quit perpetually for 15 years like Chef Claymore. DON'T DO IT, KIDS! True or false: You should not...

ServSafe Quiz 4: The Flow of Food Questions and Answers 100% Pass True or false: Rinsing a cutting board will prevent cross-contamination with the next food item placed on it. False: Cutting boards must be washed with proper procedure or they will contaminate the next food used on them. True or fa...

ServSafe Quiz 5: The Flow of Food, Purchasing, Receiving and Storage Already Passed True or false: You can store food near chemicals as long as the chemicals are stored in sturdy, clearly labeled containers. False True or false: You can store food in any durable container that you can cover. False...

ServSafe Quiz 6- The Flow of Food: Preparation Already Passed T or F Coolers are designed to cool hot food quickly F T or F: Cook a whole turkey to a minimum internal cooking temp of 155F for 15 seconds F T or F: The first step in cooling TCS food is to cool if from 135F to 70F withing (3) hours F...

ServSafe Quiz 7: The Flow of Food, Service Already Passed True or false: You should hold cold TCS food at an internal temperature of 41F or lower? True True or false: You should hold hot TCS food at an internal temperature of 120F or higher. False True or false: Your operation may be allowed to h...

ServSafe Quiz 9: Safe Facilities and Pest Management Already Passed True or false: Different areas of a facility have different lighting intensity requirements. True True or false: When mounted on legs, stationary equipment must be at least 2 inches (5 centimeters) off the floor. False: It must be ...

ServSafe Quiz 10: Cleaning & Sanitizing Already Passed True or false: Surfaces must be sanitized before they are cleaned. False: They should be washed & rinsed before sanitizing. True or false: Cleaning reduces the number of pathogens on a surface to safe levels. False: Cleaning removes food and di...