SERVSAFE TEST WITH ANSWERS.
- Answers-Shellfish tags must be kept for 90 days
- Answers-Light bulbs must be shatter resistant at or near food prep station areas
- Answers-When cooling food an acceptable alternative to the two-stage cooling
method is to use a blast chiller
- Answers-One way of denying pests access to an operation is to keep garbage cans
cleaned and sanitized
- Answers-ALERT is an acronym that represents a way to decrease the risk of
intentional food contamination
Clostridium botulinum - Answers-An illness caused by what pathogen must be reported
to the regulatory authority?
- Answers-Ventilation in a food prep area should remove heat, fumes, and moisture
To link a foodborne Illness to the shellfish - Answers-Why must an operation keep shell
stock tags?
- Answers-When receiving fresh meat, its temperature at the time must not be higher
than 41 degrees
- Answers-Fish received for sale or service must be received packed on ice at 45
degrees or lower
- Answers-Scombrotoxin is primarily associated with fish
- Answers-One of the best ways to avoid cross-contact when working with shellfish is to
fry shellfish in separate oil
155 degrees - Answers-Raw eggs that will be hot held must reach what temperature for
15 seconds?
Fever, nausea, diarrhea, muscle aches, and jaundice - Answers-A food handler exhibits
the following symptoms in which the manager is required authority and exclude the food
handler from working:
Reducing the amount of liquid used to cook the chili and adding ice to it after it is done
cooking - Answers-Which is one way to correctly cool a 25 gallon batch of chili for later
use?
- Answers-Shellfish tags must be kept for 90 days
- Answers-Light bulbs must be shatter resistant at or near food prep station areas
- Answers-When cooling food an acceptable alternative to the two-stage cooling
method is to use a blast chiller
- Answers-One way of denying pests access to an operation is to keep garbage cans
cleaned and sanitized
- Answers-ALERT is an acronym that represents a way to decrease the risk of
intentional food contamination
Clostridium botulinum - Answers-An illness caused by what pathogen must be reported
to the regulatory authority?
- Answers-Ventilation in a food prep area should remove heat, fumes, and moisture
To link a foodborne Illness to the shellfish - Answers-Why must an operation keep shell
stock tags?
- Answers-When receiving fresh meat, its temperature at the time must not be higher
than 41 degrees
- Answers-Fish received for sale or service must be received packed on ice at 45
degrees or lower
- Answers-Scombrotoxin is primarily associated with fish
- Answers-One of the best ways to avoid cross-contact when working with shellfish is to
fry shellfish in separate oil
155 degrees - Answers-Raw eggs that will be hot held must reach what temperature for
15 seconds?
Fever, nausea, diarrhea, muscle aches, and jaundice - Answers-A food handler exhibits
the following symptoms in which the manager is required authority and exclude the food
handler from working:
Reducing the amount of liquid used to cook the chili and adding ice to it after it is done
cooking - Answers-Which is one way to correctly cool a 25 gallon batch of chili for later
use?
