ServSafe

what is the temperature danger zone?

• 39-41

• 41-135

• 120-50

what part of food should you check the temperature in?

• thinnest part

• thickest part

• top part

what is cross-contamination

• transferring pathogens from incorrectly cleaned surfaces to food

• transferring pathogens from your body to food

• transferring pathogens from one surface or food to another

what is foodborne illness?

• something that makes people sick

• a disease that is transmitted to people through food

• a hazard

what is a chemical hazard?

• chemicals in your operation that can contaminate food

• nail polish by your food

• cleaning supplies

when do you wash your hands?

• after using the bathroom

• after touching food

• before you start work for the day

how long should you wash your hands?

• 1 minute

• 30 seconds

• 10-15 seconds

you can wear open toed shoes in the kitchen

• true

• false

what are the symptoms of being sick?

• diarrhea

• sneezing

• vomiting

• coughing

you can wear jewelry in prep areas

• false

• true