SERVSAFE CRAM SESSION (HOBBIES) STUDY GUIDE WITH COMPLETE SOLUTION!!

SERVSAFE CRAM SESSION (HOBBIES) STUDY GUIDE
WITH COMPLETE SOLUTION!!
When roasting poultry the chef taking its temperature is applying which HACCP
principle

answers: monitoring

what must be done to a cutting board that can't be cleaned and sanitized due to
deep scratches?

answers: resurface or discard it

a critical control point is a step in the flow of food where



answers: intervention can control hazards

a food handler has emptied a durable, 5 gallon bucket of pickles. this bucket



answers: may be reused if it is cleaned and sanitized

fully cooked ground beef should be stored



answers: above all raw meat

a shipment of unbroken shell eggs should be rejected when the



answers: eggs are not delivered at an air temp of 45 degree F or below

when preparing foods like caesar dressing or mayo for high risk populations, a key
practice is



answers: to substitute pasteurized eggs for raw eggs

, a variance from the local health authority is required when



answers: displaying live molluscan shellfish in a tank

Which food could be transported in a galvanized metal container



answers: enriched flour

which is a source of the virus that causes hepatitis a?



answers: feces-contaminated water

when choosing prep area equipment for food safety, managers should look for



answers: commerical food service equipment with an NSF logo

the most common transmission of hep A in foodborne illness outbreaks involving
RTE foods is



answers: an infected employee

cut melons must be



answers: stored at 41 degrees F or lower

what must be the minimum water temperature in the wash compartment of three-
compartment sink?



answers: 110 degrees F