Serv Safe

What is the final step in cleaning and sanitizing a prep table?

• Sanitize the surface.

• Allowing the surface to air dry.

• Washing the surface.

• Rinsing the surface.

Which group of individuals has a higher risk of developing a foodborne illness?

• Teenagers

• Elderly people

• Women

• Vegetarians

What must food handlers do when handling ready to eat foods?

• Wear single use gloves

• Sanitize their hands.

• Wear an apron.

• Use bare hands.

Which action requires a food handler to change gloves?

• The food handler is working with raw seafood at temperature above 41 degrees F

• The food handler is prepping raw chicken on a cutting board

• The food handler has been working with raw ground beef for an hour.

• The food handler is wearing gloves that have been torn.

What is the minimum internal cooking temperature for whole fish fillets?

• 41 degrees F

• 145 degrees F

• 165 degrees F

• 135 degrees F

What does FIFO stand for?

• First in, first out

• Food in, food out

• Fix it, feed it

• First included, first out

The safest way to thaw frozen food is:

• In a refrigerator below 41 degrees F.

• Under potable running water at 90 degrees F.

• At room temperature on the countertop.

• In a microwave two hours before cooking.

Contamination, as it relates to food, is:

• The presence of chemicals in food or water.

• The presence of microorganisms (bacteria, viruses, fungi, parasites) in food or water.

• The presence of visible objects in food or water.

• All of the above.

If food does not cool from 135 degrees F to 70 degrees F within 2 hours what must be done?

• Continue to cool anyway

• Serve it

• Throw it out.

• None of the above.

A food handler is prepping a seafood dish on April 4, 2020. What is the use by date?

• April 4

• April 8

• April 10

• April 12