ServSafe Review

Front

A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?

Back

Biological toxins

Front

What should food handlers do to prevent food allergens from being transferred to food?

Back

Use clean and sanitized utensils when prepping the order

Front

What's the best way for a waiter NOT to handle food allergies?

Back

Ignore customer allergy and have him/her order what you want to serve

Front

What is the danger zone? ______ degrees to _________ degrees.

Back

41 degrees to 135 degrees

Front

_____ or more people need to be sick before the restaurant is investigated for foodborne illness.

Back

2

Front

TCS foods are __________ controlled foods.

Back

time and temperature

Front

What does FAT TOM stand for?

Back

Food Acidity Temperature Time Oxygen Moisture

Front

Continuous use gloves can be worn for how long?

Back

4 hours

Front

Which surface needs to be cleaned and sanitized? Options: Walls, Floors, Cutting boards, Garbage containers

Back

Cutting boards

Front

What is sanitizing?

Back

Reducing pathogens to safe levels