ServSafe pt. 6

Which item may be re-served to customers?

• Wrapped crackers on a plate

• Butter curls in a bowl

• Homemade jelly in a resealable jar

• Uneaten bread in a basket

What is required in order for food to be displayed on a self-service bar?

• All food must be protected by sneeze guards

• Single-use items must be labelled

• Cold food must be maintained at 45 F

• Food labels must include nutritional information

Besides washing and rinsing, what should a food handler do to a slicer after it has been in use for 4 hours?

• Sanitize parts and towel-dry

• Sanitize parts and air-dry

• Dip parts in warm water and towel-dry

• Dip parts in warm water and air-dry

An example of safe food handling is to

• wash, rinse, and sanitize cutting boards after each use

• thaw food in warm standing water

• reheat soup slowly in a steam table for service

• store ready-to-eat food under raw food

Which method is the correct way to dry tableware, equipment, and food contact surfaces?

• Sanitary wipes

• Air-drying

• Cloth towels

• Prep area fan

How should chemicals be stored in an operation?

• on the floor in the kitchen

• in original containers, over food prep areas

• in original containers, away from food

• on the top shelf in dry-storage

What is the correct way to clean a cutting board?

• wash, rinse, and sanitize

• wash, sanitize, and rinse

• wipe, rinse, and sanitize

• wipe, wash, and sanitize

Chemical supplies should be stored

• away from food

• above the handwashing sink

• in the dry-storage area

• under the prep table

A food handler is using a nylon scrub pad to remove dirt from pots and pans in the first compartment of a three-compartment sink. What is the food handler doing?

• Cleaning

• Rinsing

• Sanitizing

• Sterilizing

When a line cook is suffering from a sore throat and fever, the manager should

• allow the cook to rest between orders

• send the cook home

• provide the cook with medication to treat the symptoms

• restrict the cook from working with, or around, food