Servsafe Food Manager Review -Villesca

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

What should food handlers do after prepping food and before using the restroom?

• Wash their hands

• Take of their hats

• Change their gloves

• Take off their aprons

Which piece of jewelry can be worn on a food handler’s hand or arm?

• Watch

• Diamond ring

• Plain band ring

• Medical bracelet

When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least

• 2 inches 
• 4 inches 
• 6 inches 
• 8 inches 

What is the only completely reliable method for preventing backflow?

• Air Gap 
• Ball Valve 
• Cross-Contamination 
• Vacuum Breaker 

The reverse flow of contaminants through a cross-connection
pushing contaminants back into the water supply.

• Air Gap 
• Backflow 
• Cross Connection 
• Porosity