ServSafe Questions and Answers
Tabletop equipment must be kept _____ off the tabletop. - ✅✅ 4 inches
Dishwashers must be able to measure: - ✅✅ water temperature, water pressure,
cleaning and sanitizing chemical concentration
In a handwashing station, what are required? - ✅✅ hot and cold running water,
soap, paper towels or air dryer, garbage container, and signage
Water can come from? - ✅✅ approved public water mains, private water sources
that are regularly tested/maintained, closed portable water containers, and water
transport vehicles
Cross-Connection - ✅✅ physical link between safe water and dirty, which can
cause backflow
Backflow can be prevented by the use of? - ✅✅ Air gaps and vacuum breakers
Lux is the measurement of? - ✅✅ lighting intensity
The first step in pest prevention - ✅✅ deny pests access to the operation
The second step in pest prevention - ✅✅ deny pests food, water, and shelter
, The third step in pest prevention - ✅✅ work with a licensed pest control operator
This person alone can apply pesticides in a facility - ✅✅ Pest control operator
Cleaning - ✅✅ removing food and other dirt from a surface
Sanitizing - ✅✅ reduces pathogens on the surface to safe levels
Biological Contaminants - ✅✅ pathogens, viruses, etc.
Chemical Contaminants - ✅✅ cleaners, sanitizers, toxic metals
Physical Contaminants - ✅✅ hairs, nails, nail polish flecks, bones
Unsafe food practices include: - ✅✅ purchasing from unsafe sources, failing to
cook food correctly, time-temp abuse, using contaminated equipment, poor
personal hygiene
TCS foods include: - ✅✅ Time-Temp Control Safety
Ex: Milk/Dairy, sliced melons, cut tomatoes, tofu/soy protein, poultry, sprouts,
untreated oils, heat treated plant food
High Risk Populations - ✅✅ elderly, pregnant women, preschool aged children,
people with compromised immune systems
USDA (United States Department of Agriculture) - ✅✅ inspects/regulates meat,
poultry, and eggs
Tabletop equipment must be kept _____ off the tabletop. - ✅✅ 4 inches
Dishwashers must be able to measure: - ✅✅ water temperature, water pressure,
cleaning and sanitizing chemical concentration
In a handwashing station, what are required? - ✅✅ hot and cold running water,
soap, paper towels or air dryer, garbage container, and signage
Water can come from? - ✅✅ approved public water mains, private water sources
that are regularly tested/maintained, closed portable water containers, and water
transport vehicles
Cross-Connection - ✅✅ physical link between safe water and dirty, which can
cause backflow
Backflow can be prevented by the use of? - ✅✅ Air gaps and vacuum breakers
Lux is the measurement of? - ✅✅ lighting intensity
The first step in pest prevention - ✅✅ deny pests access to the operation
The second step in pest prevention - ✅✅ deny pests food, water, and shelter
, The third step in pest prevention - ✅✅ work with a licensed pest control operator
This person alone can apply pesticides in a facility - ✅✅ Pest control operator
Cleaning - ✅✅ removing food and other dirt from a surface
Sanitizing - ✅✅ reduces pathogens on the surface to safe levels
Biological Contaminants - ✅✅ pathogens, viruses, etc.
Chemical Contaminants - ✅✅ cleaners, sanitizers, toxic metals
Physical Contaminants - ✅✅ hairs, nails, nail polish flecks, bones
Unsafe food practices include: - ✅✅ purchasing from unsafe sources, failing to
cook food correctly, time-temp abuse, using contaminated equipment, poor
personal hygiene
TCS foods include: - ✅✅ Time-Temp Control Safety
Ex: Milk/Dairy, sliced melons, cut tomatoes, tofu/soy protein, poultry, sprouts,
untreated oils, heat treated plant food
High Risk Populations - ✅✅ elderly, pregnant women, preschool aged children,
people with compromised immune systems
USDA (United States Department of Agriculture) - ✅✅ inspects/regulates meat,
poultry, and eggs
