ServSafe Exam with Correct Answers 100% Verified and Graded A+ 2024
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Course
ServSafe ]
Institution
ServSafe ]
ServSafe Exam with Correct Answers 100% Verified and Graded A+ 2024
TCS food (ex. meat, dairy, baked potatoes, sliced melons, sprouts, tofu, etc.) - Correct Answer Food that requires time and temperature control for safety.
What temperature must hot TCS food be held at? - Correct Answer 135 deg...
ServSafe Exam with Correct Answers 100%
Verified and Graded A+ 2024
TCS food (ex. meat, dairy, baked potatoes, sliced melons, sprouts, tofu, etc.) - Correct
Answer Food that requires time and temperature control for safety.
What temperature must hot TCS food be held at? - Correct Answer 135 degrees F or
higher
What temperature must cold TCS foods be held at? - Correct Answer 41 degrees F or
lower
What is the temperature danger zone? - Correct Answer 41 degrees F - 135 degrees F
What temperature must frozen food be held at? - Correct Answer 32 degrees F or lower
Food contamination from bacteria, mold, fungus, parasites, viruses, and other toxins -
Correct Answer Biological
Food contamination from chemicals throughout the product chain - Correct Answer
Chemical
Food contamination from objects due to employee carelessness - Correct Answer
Physical
Wheat, eggs, fish, tree nuts, shellfish, soy, peanuts, milk, and sesame are all examples
of . . . - Correct Answer Common allergens
How long should a food handler scrub their hands for? - Correct Answer 10-15 seconds
What temperature should the water be in the first sink of a three-compartment sink? -
Correct Answer 110 degrees F or higher
What goes in the first sink in a three-compartment sink? - Correct Answer Water and
detergent
What should go in the second sink in a three-compartment sink? - Correct Answer
Fresh clean water or rinse spray
What should go in the third sink in a three-compartment sink? - Correct Answer Food
grade sanitizer
What are the 5 steps to properly using a three-compartment sink? - Correct Answer
Scrape the excess dirt and debris into the bin, clean the dish in the first sink using a
brush or a sponge, rinse the dish in the second sink, sanitize the dish in the third sink,
let it air dry.
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