ServSafe Alternate Test

Front

Which is not a factor in controlling growth of microorganisms? Options: color, temperature, moisture, oxygen

Back

color

Front

What is the proper procedure for cleaning and sanitizing food-contact surfaces?

Back

pre-scrape, clean, rinse, sanitize, air-dry

Front

All leftovers must be reheated for 15 seconds to the minimum temperature of:

Back

165

Front

How many seconds should the total handwashing process take?

Back

20

Front

You can safely thaw meat using any procedure except: under cold running water, part of the cooking process, in the cooler, on the counter

Back

on the counter

Front

Chicken should be cooked to an internal temperature of: 135 degrees, 145 degrees, 155 degrees, 165 degrees

Back

165 degrees

Front

Raw meats should be kept separate from ready to eat foods to prevent what?

Back

contamination

Front

Most Food-Borne Illnesses:

Back

Often cause flu-like symptoms

Front

It isn't necessary to wash fruits and vegetables because they are cleaned at the store.

Back

False

Front

What is the maximum number of days that homemade chicken salad can be held at 41°F?

Back

7