ServSafe Chapter 4/7 Review

Which of the following can help prevent cross-comtamination? (select more than one)

• Using a red cutting board for raw meat and a green cutting board for veggies.

• Sanitize the cutting board after each use.

• Cut a loaf of bread on the prep table after cutting raw meat.

• Buy shredded lettuce instead of a head of lettuce.

Which of the following cannot be reserved? (select more than one)

• hot soup held without temperature control for 6 hours

• previously served, but uneaten chips

• pasta salad held at 75^oF

• chili held at 125^oF

By rinsing a cutting board, you can prevent cross-contamination from taking place.

• True

• False

When checking the internal temperature of food, place the thermometer in the thinnest part of the food.

• True

• False

Colored cutting boards and utensil handles can help tell food handlers which equipment to use with each food item.

• True

• False

By buying food that doesn't require much prepping or handling, you are decreasing the chances of cross-contamination.

• True

• False

Most pathogens grow fastest between 70^oF and 125^oF.

• True

• False

Hold hot food at ____ ^oF or higher to prevent pathogens from growing.

• 125

• 135

• 145

• 155

Hold cold food at ____ ^oF or lower to prevent pathogens from growing.

• 41

• 45

• 51

• 55

Cold food can be held without temperature control for up to ______ hours.

• 3

• 4

• 5

• 6