Servsafe Chapters 1-2

One way for managers to show that they know how to keep food safe is to

• Become servsafe certified

• Take cooking temperatures

• Monitor employee behaviors

• Conduct self inspections

In the event of a imminent health hazard, such as water supply interruption, the operation must

• Execute the HACCP plan

• Reduce the hours of operation

• Contact the regulatory authority

• Maintain normal operation

Where should food prep staff wash their hands

• Prep sink

• Dish sink

• Designated hand wash sink

• Mop sink

What must food handlers do after touching their body or clothing?

• Wash their hands

• Change their apron

• Rinse their gloves

• Use hand antiseptic

When washing hands, what is the minimum time a food handler should scrub their hands and arms?

• 5 seconds

• 10 seconds

• 8 seconds

• 18 seconds