Servsafe Review Ch 1,2,3

What is a TCS food?

• Food requiring time and controlled sourcing.
• Food requiring time and temperature abuse.
• Food requiring time and temperature control for safety.
• Food that must be kept between 41 and 135.

Which agency regulates meat, poultry, and eggs?

• FDA
• USDA
• NSF
• OSHA

Which of the following is a TCS food?  

• Boiled carrots 
• Beef jerky
• Dry rice
• Salt

What is the temperature danger zone? a    b  c  d 

• 40° F - 140° F
• 41° F - 135° F
• 70° F - 125° F
• 135° F - 165° F

Which item should not be served in a day care? a  b  c  d 

• Peanut butter and jelly sandwiches
• Medium-rare hamburgers
• Carrot sticks with ranch
• Canned beef stew

The regulatory authority must be notified of illnesses caused by which of the following bacteria? 

• Salmonella typhi
• Clostridium botulinum
• Bacillus cereus
• Listeria monocytogenes

When must an employee wash their hands? 

• Before taking out the garbage
• After returning to the prep area
• Before blowing their nose
• After bussing a table

Wild game is most commonly associated with which pathogen? 

• Bacteria
• Viruses
• Parasites
• Fungi

The hand washing process should take at least 

• 10 seconds
• 15 seconds
• 20 seconds
• 30 seconds

Who is most likely to get sick eating contaminated food? 

• 40 year old woman
• 26 year old male with lupus
• 18 year old girl 
• 7 year old boy