Serv Safe Assessment

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.

The two most important factors in keeping food safe from harmful bacteria are ______ and ______.

• Time; Moisture

• Oxygen; Moisture

• Moisture; Time

• Time; Temperature

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 should staff do when receiving a delivery of food and supplies?

• Inspect non-food items first.

• Store it immediately and inspect it later.

• Visually inspect all food items.

• Stack the delivery neatly and inspect it within 12 hours.

What does FIFO stand for?

• First in, first out

• Food in, food out

• Fix it, feed it

• First included, first out

What is the refrigerator temperature?

• 41 degrees F

• 135 degrees F

• 155 degrees F

• 165 degrees F

True or False: It is acceptable to put hot food straight into the refrigerator.

• True

• False