ServSafe Food Handler Final Review

Front

Which item does not have a food contact surface? Tongs, Glasses, Utensils, Mop Bucket

Back

Mop Bucket

Front

Pathogens grow well between which temperatures? Options: 0* and 32*, 32* and 41*, 41* and 135*, 135* and 164*

Back

41* and 135*

Front

Uncovered lightbulbs may expose food to which type of hazard?

Back

Physical

Front

How many seconds should the entire handwashing process take?

Back

20

Front

Which empty, cleaned, and sanitized container may NOT be used for sorting food? Options: 1 gallon plastic container of sour cream, 1-gallon stainless steel pot, 5-gallon bucket of barbeque sauce, 5-gallon bucket of powdered sanitizer

Back

5-gallon bucket of powdered sanitizer

Front

Which is the correct order of steps for cleaning and sanitizing? Options: Wash, sanitize, rinse, air-dry; Wash, rinse, sanitize, air-dry; Sanitize, rinse, wash, air-dry; Sanitize, wash, rinse, air-dry

Back

Wash, rinse, sanitize, air-dry

Front

For thermometers to read temperatures correctly, they must be

Back

calibrated

Front

A food handler washes hands after using the restroom. This is an example of...

Back

Practicing good personal hygiene

Front

Storing toothpicks on shelves above food in storage can cause which type of contamination?

Back

Physical

Front

Which food was received in the temperature danger zone? Milk at 38*, Cottage Cheese at 40*, Cut lettuce at 41*, Potato Salad at 43*

Back

Potato Salad at 43*