Servsafe

One of the FDA-recommended food safety responsibilities of a manager is:

• Making and approving staff schedules

• Providing maintenance for the facility

• Supervising food handlers to ensure hot and cold food holding temperatures are regularly monitored

• Inspecting the quality of food items prepared off-premises for serving in the facility

How can a food handler reduce or eliminate the risk of food contamination?

• Washing their hands after using the restroom

• Taking medication after visiting a sick friend

• Storing cleaning products in easy-to-reach locations in the kitchen

• D. Rinsing knives and cutting boards with hot water when moving between prep items

How long should hands and arms be scrubbed during handwashing?A. 5-10 seconds

• 5-10

• 10-15

• 15-20

• 20-25

Ready-to-eat food should NEVER be handled with bare hands in what situation?

• Ready-to-eat food should never be handled with bare hands, regardless of the situation

• When there is not a proper hand-washing station available

• When food is being served to a high-risk population, like children or the elderly

• hen the food will be cooked to at least 140˚F

When should a delivery be inspected?

• After all products have been placed in their appropriate storage areas

• When staff has time to inspect the delivery correctly

• Immediately upon receiving the delivery

• When the specific staff responsible for inspecting deliveries is available

Where should chemicals be stored in a food service operation?

• On the prep line

• On top of the refrigerators and freezers

• In a closet or shelving area away from food preparation areas

• D. In the dish pit

What is an acceptable container for an employee beverage?

• A. A plain coffee mug from the beverage station

• B. Any beverage in an aluminum can

• C. A reusable water bottle with a pop-up straw

• D. A disposable coffee cup with a sip-top lid

In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse?

• 152°F (67°C)B

• 192°F (89°C)

• 180°F (82°C)

• 200°F (93°C)

Internal temp for pork

• 155

• 145

• 165

• 185

Internal temp for chicken

• 175

• 155

• 165

• 145