SERVSAFE 1&2

Front

What is the final step in cleaning and sanitizing a prep table?

Back

Allowing the surface to air dry.

Front

Which group of individuals has a higher risk of developing a foodborne illness? Options: Teenagers, Elderly people, Women, Vegetarians

Back

Elderly people

Front

What must food handlers do when handling ready to eat foods?

Back

Wear single use gloves

Front

Which action requires a food handler to change gloves?

Back

The food handler is wearing gloves that have been torn.

Front

What does FIFO stand for?

Back

First in, first out

Front

What is the safest way to thaw frozen food?

Back

In a refrigerator below 41 degrees F.

Front

Contamination, as it relates to food, is:

• The presence of chemicals in food or water.
• The presence of microorganisms (bacteria, viruses, fungi, parasites) in food or water.
• The presence of visible objects in food or water.
• All of the above.

Back

All of the above.

Front

If food does not cool from 135 degrees F to 70 degrees F within 2 hours, what must be done?

Back

Throw it out.

Front

What condition promotes the growth of bacteria? (FATTOM)

Back

Food held/prepped between 70 to 125 degrees F.

Front

What is the minimum internal cooking temperature for ground beef?

Back

155 degrees F