SERVSAFE REVIEW

When can a food handler use a hand antiseptic?  

• Potable water is not available
• The hand washing sink is blocked by silverware
• After washing hands 
• To remove dirt from under the fingernails

What are the 3 approved food-contact sanitizers for a foodservice operation?  

• Chlorine, isopropyl alcohol, iodine
• Chlorine, hydrogen peroxide, quats
• Isopropyl alcohol, iodine, vinegar
• Chlorine, iodine, quats

Which item should be rejected?

• Fresh fish received with an ammonia-like smell

• Bags of precut lettuce received at 40° F

• Hot casserole received with an internal temperature of 135° F

• Shell eggs received at an air temperature of 45° F

Foodservice equipment must have what seal from what organization on it? 

•  FDA
• NSF
• OSHA
• MSDS

A food handler removes tuna salad sandwiches from the cooler at 11:30 AM for an outdoor picnic.  There is no temperature control. By what time must the sandwiches be eaten or discarded?  

• 3:30 PM
• 4:30 PM
• 5:30 PM
• 6:30 PM

What would be a good practice to prevent contamination from norovirus? 

• Cooking commercially-processed fish sticks to 165° F for 15 seconds
• A PCO spraying pesticides weekly
• Excluding an employee with jaundice
• Practicing personal hygiene

What is the proper way to cool foods?  

• 165°F - 135° F in 2 hours; and 135° F - 41° F in 4 hours
• 135° F - 70° F in 2 hours; and 70° F - 41° F in 4 hours
• 135° F - 41° F in 6 hours 
• 165° F - 135° F in 4 hours; and 135° F - 41° F in 2 hours

What is the minimum internal cooking temperature for a veal roast?  

• 135° F for 15 seconds
• 145° F for 15 seconds
• 135° F for 4 minutes 
• 145° F for 4 minutes

What is one way to prevent biological contamination? 

• Wearing a bandage over a cut
• Not permitting food handlers to wear rings
• Serving boneless, skinless chicken breasts
• Ensuring hamburgers are cooked to the customers liking

What should be done to help a 5 gallon batch of clam chowder cool within the required time parameters? 

• Place the pot in freezer for 1 hour
• Place soup into large plastic container
• Divide soup into small, metal containers
• Place the pot on the counter for one hour, then in the freezer for 2 hours