ServSafe

Servsafe final exam

10 - Correct Answer ___ foot candles are used inside walk-in refrigerators, dry storage areas, and dining rooms

100F - Correct Answer When properly washing hands, water should be

135 or higher - Correct Answer Hot holding should be held at

135F - Correct Answer Temp for vegetables, fruit, pasta, beans

135F or higher - Correct Answer Hot TCS foods must be delivered at ___

14 inches - Correct Answer What is the max distance that sneeze guards can be located from the self service counter
to protect food from contamination?

145F - Correct Answer Temp for steak, chops, fish, roasts, eggs short order

155F - Correct Answer Temp for ground meat, injected meat, eggs to be held

155F - Correct Answer What is the minimum internal cooking temperature for eggs that will be hot held for service?

165 - Correct Answer Leftover TCS foods must be reheated to an internal temp of ____ within two hours

165F - Correct Answer Temp for chicken, stuffed meats, stuffed pasta, leftovers, food cooked in the microwave

165F - Correct Answer What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood
cooked in a microwave?

20 - Correct Answer ___ foot candles are used for handwashing, buffet, restrooms, wait stations, and display areas

4 - Correct Answer Check the internal temp of food being held at least every ___ hours

4 - Correct Answer Gloves must be changed every ___ hours or when starting a new task

4 hours - Correct Answer Hot food can be held for a max of

4 inches - Correct Answer When installing tabletop equipment on legs, the space between the base of the equipment
and the tabletop must be at least

41 or lower - Correct Answer Cold holding should be held at

41-135 - Correct Answer Danger Zone

41F - Correct Answer At what maximum internal temperature should cold TCS food be held?

41F or lower - Correct Answer Cold TCS foods must be delivered at ___

41F or lower - Correct Answer Fresh meat, poultry, fish and dairy products should be stored at

45F or lower - Correct Answer Live Shellfish and Shell eggs must be delivered at

6 - Correct Answer Food in dry storage should at least be __ inches off the ground

6 hours - Correct Answer Cold food can be held at a max of

7 - Correct Answer UHT items should be stored in the fridge at 41F or lower for a max of ___ days

, 7 days - Correct Answer How long can ready to eat TCS food that was prepped in house be stored if it was held at
41F or lower?

70F - Correct Answer Cool food to ___ before placing in refrigerator

90 days - Correct Answer The shell stock identification tags must be kept for ___ from the date the last one was sold
or served

Air gap - Correct Answer ___ is the only completely reliable method for preventing backflow

Allergic reaction - Correct Answer Itching, tightening of throat, wheezing, hives, swelling, diarrhea, vomiting, cramps,
and loss of consciousness are all signs of

Allergic reaction - Correct Answer Wheezing and shortness of breath are symptoms of

Approved Supplier - Correct Answer A ___ has been inspected and meets all applicable local, state, and federal laws

Approved supplier - Correct Answer All produce should be purchased from an

Bacillus Cereus - Correct Answer Found in cooked rice dishes

Bacteria - Correct Answer Found everywhere and under favorable conditions, can grow rapidly

Biological contaminants - Correct Answer Bacteria, virus, parasites, fungi, natural toxins

Biological, physical, chemical - Correct Answer 3 types of contamination

Calibrated - Correct Answer Thermometers should be ____ before each shift to ensure accuracy

Chemical contaminants - Correct Answer Cleaners, sanitizers, toxic metal from Non Food Service Grade utensils and
cookware, pesticides

Cleaning - Correct Answer The process of removing food and other types of soil from a surface

Common food allergens - Correct Answer Milk, dairy, eggs, shellfish, fish, wheat, soy, peanuts, and tree nuts are all

Concrete or asphalt - Correct Answer The surface underneath a dumpster should be

Conduct a hazard analysis - Correct Answer What is the first step in developing a HAACP plan?

Contact the health department - Correct Answer If employees are diagnosed with Salmonella, Shigella, E. Coli,
Hepatitis A, or Norovirus you should

Cook it - Correct Answer What must food handlers do immediately after thawing food in the microwave?

Corrective action - Correct Answer The temp of a pot of beef stew is checked during holding. The stew hasn't met the
critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HAACP
principle?

Coving - Correct Answer Curved, sealed edge placed between the floor and the wall to make cleaning easier

Cross connection - Correct Answer A food handler drops the end of a hose into a mop bucket and turns the water on
to fill it. What has the food handler done wrong?

Cross contamination - Correct Answer Contaminants cross to a food that is not going to be cooked any further

Cross contamination - Correct Answer What can occur if prep tables are not sanitized between uses?

Cross contamination - Correct Answer What is the problem with storing raw ground beef above prepped salads?

Dry storage - Correct Answer ___ areas should be kept at 50-70F with a relative humidity of 50-60%