12/2 Daily Attendance Servsafe

What alternative source is acceptable if drinkable (potable) water is not available through the public water system?

• Bottled drinking water

• Mountain strem water

• Filtered rain water

• Shallow well water

Water used for handwashing must be

• distilled

• non-drinkable

• reclaimed

• drinkable

A danger or threat to health that requires immediate correction or closure to prevent injury is a(n)

• physical hazard

• regulatory hazard

• critical control hazard

• imminent health hazard

The main reason food handlers must not eat or drink when preparing or serving food is because

• there will be less food for customers

• they may choke while working

• it creates an unpleasant work environment

• saliva may transfer to food

How many days can TCS foods be safely kept under refrigeration at 41 F.

• 2

• 4

• 7

• 10

Food removed from its original packaging for use in an operation must be labeled with the

• source of each major allergen

• list of artificial colors and flavors

• name and location of the supplier

• common name of the food

A label on foods prepared and packaged onsite for retail sales must list which information?

• A copy of the recipe used to prep the food

• A list of all food items used in descending order by weight

• Inspection scores of the prep facility

• Use-by dates that are 5 days after preparing the food

The temperature of chili is checked during holding. The chili has not met the critical limit and is thrown out according to house policy. Throwing out the chili is an example of which HACCP principle?

• Corrective Action

• Verification

• Hazard Analysis

• Monitoring

What is the purpose of a food safety program?

• Identify, tag, and repair faulty equipment within the facility

• Keep all areas of the facility clean and pest free

• Document and use the correct methods for purchasing and receiving food

• Identify and control possible hazards throughout the flow of food

A chef sanitized a thermometer and then checked the temperature of a soup that was being hot-held and realized the temperature was only 120 degrees, which did not meet their operations critical limit of 135 degrees. The chef recorded the temperature in the logbook and reheated the soup to 165 degrees for 15 seconds. Which was the corrective action?

• Checking the critical limit

• Recording the temperature in the log book

• Reheating the soup

• Sanitizing the thermometer probe