ServSafe Review II

What does the acronym "HACCP" stand for?

• Hazard Analysis Critical Control Point
• Hot and Cold Control Point
• Hazmat and Crisis Control Point
• Hazard Are Critical Control Points

What is the first step when implementing active managerial control in an operation?

• Identify Risks
• Implement Changes
• Quiz Staff
• Evaluate Interventions

Where should cleaning tools and chemicals be stored in an operation?

• in a designated area away from food
• under the sink
• above food prep areas
• 6 inches below food

What is the main purpose of a vacuum breaker?

• to prevent backsiphonage
• to allow backflow
• to allow cross connections
• to clean and sanitize

What are the five items required for a handwashing station?

• hot and cold running water, soap, way to dry hands, garbage container, and signage
• bottled water, soap, reusable towels, garbage container, and signage
• hot and cold running water, hand sanitizer, way to dry hands, garbage container, and signage

Cooking destroys or kills viruses.

• true
• false

Cooking destroys or kills bacteria.

• true
• false

Freezing kills viruses.

• true
• false

Freezing kills bacteria.

• true
• false

What is the correct way to care for an infected wound on a food handler's finger?

• cover with impermeable cover and place a single-use glove over it
• use a bandage only
• use a finger cot only
• use a single-use glove only