ServSafe Quiz (MK)

What is the danger zone?

• -42° to 136°

• -41° to 135°

• -43° to 137°

• -40° to 135°

How do you measure the temperature of food?

• Use a thermometer, check in the thinnest spot of the food, and then wash and sanitize the thermometer.

• Use a thermometer, check in any spot of the food, and then wash the thermometer.

• Use the correct thermometer, check in the thickest part of the food, and then clean and sanitize the thermometer.

• Use a thermometer, check in the thickest part of the food, and then put the thermometer in the sink.

What are the three populations at high risk for food borne illnesses?

• Elderly, preschool aged kids, and chemo patients

• Elderly, chemo patients, and teenagers

• Elderly, teenagers, and infants

• Elderly, chemo patients, and infants

What is time and temperature control?

• Checking the time consistently while cooking any type of food

• Making sure your freezer is the right temperature for all the foods stored inside of it

• Putting food in the freezer at the right time and making sure it is the right temperature as well

• It is required to keep food safe and free from any germs/pathogens that might contaminate it

How do you keep TCS food safe?

• By keeping it in the freezer all the time

• By keeping it out of the danger zone

• By keeping it in the refrigerator all the time

• By making sure it's even cooked properly

What re the foods that are most likely to become unsafe?

• Milk/dairy, poultry/meats, baked potatoes, fish/shellfish/crustaceans, and heat treated plant food/rice/beans/veggies

• Milk/dairy, poultry/meats, mashed potatoes, fish/crustaceans, and heat treated plant foods

• Milk, poultry, baked potatoes, fish, and plants

• Milk/dairy, mashed potatoes, fish/shellfish/crustaceans, and heat treated plant foods, etc

How do you clean and sanitize countertops properly?

• Remove food from the surface, sanitize the surface, then let it air dry

• Remove food from the surface, rinse off the surface, then let it air dry

• Remove food from the surface, wash surface, rinse surface, sanitize surface, then let it air dry

Why do you have to clean and sanitize?

• To prevent the spread of pathogens

• To make sure the food doesn't get dirty

What are the components of sink washing?

• Add cold water and detergent, have one section to wash, and one to rinse, then sanitize

• Add hot water and soap, have one section for washing and rinsing, then one section for sanitizing and drying

• Add hot water and detergent, have one section to wash, and one to rinse, then sanitize

• Add cold water and soap, wash and rinse, then sanitize

True or false: the three chemical hazards are cleaners, sanitizers, and polishes

• True

• False