ServSafe Review Part I

Which action could lead to cross contamination

• touching more than one TCS food before washing hands

• washing hands for 20 seconds before taking out the trash

• storing raw meat under produce in the cooler

The primary risk associated with transporting ice in containers originally used to store chemicals is that they

• are extremely heavy and difficult to transport when full of ice

• are not self draining and promote biological contamination

• may still have residue after they have been cleaned

Which procedure would help protect food contamination by food handlers and customers?

• Installing sneeze guards above the salad bar

• mopping floors every 4 hours

• freezing food that has been held for more than 4 hours

The third compartment in a three compartment sink is for

• rinsing

• sanitizing

• cleaning

Why should training documentation reports be kept?

• files of reports impress health inspectors

• records demonstrate the importance of training

• they verify that training has been completed

A correctly designed and installed three-compartment sink must have which type of backflow prevention?

• siphon preventer

• backsiphonage

• air gap

If found during a food safety inspection, which hazard is grounds for closing a food service operation?

• significant lack of refrigeration

• Not enough fire extinguishers

• use of light bulbs that are not shatter resistant

A food handler must remove what item before working with food?

• medical bracelet

• plain band ring

• clean baseball hat

The only acceptable jewelry for a food handler is a

• waterproof watch

• rubber bracelet

• plain metal ring

Mineral buildup has formed on the steam table. Which cleaning agent would best remove it?

• degreaser

• delimer

• detergent