Serv Safe

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? 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? Options: The food handler is working with raw seafood at temperature above 41 degrees F, The food handler is prepping raw chicken on a cutting board, The food handler has been working with raw ground beef for an hour., The food handler is wearing gloves that have been torn.

Back

The food handler is wearing gloves that have been torn.

Front

What is the minimum internal cooking temperature for whole fish fillets?

Back

145 degrees F

Front

What does FIFO stand for?

Back

First in, first out

Front

The safest way to thaw frozen food is:

Back

In a refrigerator below 41 degrees F.

Front

Contamination, as it relates to food, is: The presence of chemicals in food or water, microorganisms (bacteria, viruses, fungi, parasites) in food or water, visible objects in food or water, or 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

A food handler is prepping a seafood dish on April 4, 2020. What is the use by date?

Back

April 10