ServSafe 45

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 55° F

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

Monitoring, Verification, and Record Keeping are all principles of 

• Pest control
• USDA
• FIFO
• HACCP

How long can macaroni salad prepared onsite be held for? 

•  24 hours
• 7 days 
• 14 days
• 21 days

What is the proper top-to-bottom storage order for fresh fish fillets, raw chicken, raw ground beef, and broccoli? 

• Fish, chicken, ground beef, broccoli
• Chicken, ground beef, fresh fish, broccoli   
• Ground beef, broccoli, chicken, fish
• Broccoli, fish, ground beef, chicken

What is the correct temperature for receiving cold TCS food?

• 32°F or lower
• 41°F or lower
• 45°F or lower
• 50°F or lower

Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging.  What is the problem that caused this?

• Cross-contact
• Cross-contamination
• Time-temperature abuse
• Incorrect cleaning and sanitizing.

How many inches (centimeters) from the floor should food be stored?

• At least 1" (3 cm)
• At least 2" (5 cm)
• At least 4" (10 cm)
• At least 6" (15 cm)

At what temperature do most foodborne pathogens grow most rapidly?

• Between 0°F and 41°F.
• Between 45°F and 65°F.
• Between 70°F and 125°F.
• Between 140°F and 165°F.

Which probe should be used to check the temperature of a large stockpot of chili?

• Air probe.
• Immersion probe
• Penetration probe
• Surface probe