Serv Safe 2019

Which item does NOT have a food- contact surface?

• tongs

• glasses

• utensils

• mop bucket

Pathogens grow well between which temperatures?

• 0°F and 32°F (-18°C and 0°C)

• 32°F and 41°F (0°C and 5°C)

• 41°F and 135°F (5°C and 57°C)

• 135°F and 165°F (57°C and 74°C)

Uncovered lightbulbs may expose food to which type of hazard?

• Biological

• Electrical

• Physical

• Chemical

How many seconds should the entire handwashing process take?

• 5 seconds

• 10 seconds

• 15 seconds

• 20 seconds

Which empty, cleaned, and sanitized container may NOT be used for storing food?

• 1-gallon plastic container of sour cream

• 1-gallon stainless steel pot

• 5-gallon bucket of barbecue sauce

• 5-gallon bucket of powdered sanitizer

Which is the correct order of the steps for cleaning and sanitizing?

• Wash, sanitize, rinse, air-dry

• Wash, rinse, sanitize, air-dry

• Sanitize, rinse, wash, air-dry

• Sanitize, wash, rinse, air-dry

For thermometers to read temperatures correctly, they must be

• tested

• calibrated

• cleaned

• sanitized

A food handler washes hands after using the restroom. This is an example of

• practicing good personal hygiene.

• controlling time and temperature.

• preventing cross-contamination.

• cleaning and sanitizing surfaces the

  right way.

Storing toothpicks on shelves above food in storage can cause which type of contamination?

• Nutritional

• Chemical

• Biological

• Physical

Which food was received in the temperature danger zone?

• Milk at 38°F

• Cottage cheese at 40°F

• Cut lettuce at 41°F

• Potato salad at 43°F