ServSafe Food handler

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 

 Besides information on chemical concentration and water temperature, what other machine setting information should be posted in dishwashing machines?

•  Water pH
• Water salinity
• Water Pressure
• Water Hardness

Signage posted at a handwashing station must include a reminder to staff to

• Wash hands before returning to work.
• Use hot running water when washing
• Scrub hands and arms for 10 to 15 seconds.
•  Avoid touching faucet handles after washing.

What is the only completely reliable method for preventing backflow?

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

A food handler drops the end of a hose into a mop bucket and turns the water on to fill it.  What has the food handler done wrong?

• Created a cross-connection 
• Created an air gap seperation 
• Prevented back flow 
• Prevented atmospheric vacuuming 

Which of the following is NOT required for a handwashing station?

• Hand Sanitizer 
• Hot and Cold Running Water 
• Garbage Container 
• Soap 

Which surface needs to be cleaned and sanitized?

• Walls

• Floors

• Cutting boards

• Garbage containers

What is sanitizing?

• Reducing dirt from a surface

• Reducing the pH of a surface

• Reducing the hardness of water

• Reducing pathogens to safe levels

If food-contact surfaces are in constant use, how often must they be cleaned sanitized?

• Every 4 hours

• Every 5 hours

• Every 6 hours

• Every 8 hours

What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?

• Test the solution with a sanitizer kit.

• Use very hot water when making the solution.

• Try out the solution on a food-contact surface.

• Mix the solution with equal parts of water.