ServSafe

Front

Which part of the plate should a food handler avoid touching when serving guests?

Back

Top

Front

What item must guests take each time they return to self service area for more food?

Back

Clean Plate

Front

True or False: HACCP is an acronym for Hazzard Analysis Critical Control Point

Back

True

Front

Which part of the plate should a food handler avoid touching when serving customers?

Back

Top

Front

Which off-site service options need to follow the same rules required as a permanent food service kitchen?
Temporary food kiosk, Mobile food truck, Catering event, All of the above need to follow the same rules as a permanent food service kitchen.

Back

All of the above need to follow the same rules as a permanent food service kitchen.

Front

When catering foods off-site, you must ensure that ___________________.

Back

All foods are labeled with their ingredients, the off-site facility is supplied with appropriate handwashing facilities, and food temperatures are maintained during transport and holding before service.

Front

What is the purpose of a food safety management system?

Back

To identify and control possible hazards throughout the flow of food.

Front

What type of food has a safe internal cooking temperature of 165 degrees F? Options: poultry, pork, fish, lamb

Back

poultry

Front

You should thaw frozen foods by letting them sit on a counter at room temperature.

Back

False

Front

What is the CDC?

Back

Center for Disease Control