1. When Must food contact surfaces be cleaned and sanitized? 2. Thawing frozen food in a sink of standing water is a hazard because: Every four hours whether they've been used or not It allows bacteria to grow 3. Which is an example of a critical control point? Cooking hamburger to 155 degr...
1 when must food contact surfaces be cleaned and sanitized 2 thawing frozen food in a sink of standing water is a hazard because every four hours whether theyve been used or not it allows b
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Servsafe Test Prep
Servsafe Test Prep
Servsafe Test Prep
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Servsafe Test Prep
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1. When Must food contact surfaces be cleaned
Every four hours
and sanitized?
whether they've
been used or not
2. Thawing frozen food in a sink of standing
It allows bacteria
water is a hazard because:
to grow
3. Which is an example of a critical control point? Cooking hamburger to
155 degrees
4. Spraying pesticides should be performed by: A certified applicator
5. Determining where hazards can occur in the Conducting a
flow of food is an example of what? hazard analysis
6. Chemicals moved from bulk containers to Labeled with a
small- er individual containers must be: common name
7. How can a food handler avoid cross contami- Properly wash
nation between loading dirty dishes into a dish hands between
washing machine and unloading clean loading and
dishes? unloading
8. Omelets are being made to order for Sunday Eggs should be
Brunch- how should eggs be handled to kept in shells and
keep safe? refrigerated
9. Which is the most effective way to prevent
viral food borne illness? Properly washing
hands
10. Food service chemicals may be: transferred to
smaller correctly
labeled con-
tainers
11.Which is an example of good food handler 12.Which practice
hy- giene? reduces risk of
contamination in a
1
, Servsafe Test Prep
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food prep area?
https://quizlet.com/_lfwty
Wearing hair
restraints
Drinking from a
covered container
with a straw
13.13.
2
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A properly equipped hand washing station Hot and cold
must have which of the following? running water
14. The third compartment in a three part sink is for: Sanitizing
15.Which food can be transported ina Enriched flour
galvanized metal container?
16.Food can become contaminated when a Eats while
food handler:
17.By washing hands each time before entering working
a food prep area, managers:
18.Which human disease is transmitted Model correct
through food?
19.Which is an important safe food handling behavior Hepatitis
prac- tice?
20.Food safety training is important in operations A
because:
Cooking food to
21.A pan is being washed in a three-compartment correct internal
sink, there are bits of food stuck to it, what is temperature
the proper order for washing?
it provides food
22.To protect guests from food borne illness, handlers with the
preset tableware should be: knowledge to handle
food safely
23.It is important for a manger to be familiar with
symptoms of a food borne illnesses: Scrape, wash,
rinse, sanitize, air
dry
wrapped with a napkin
3
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