ServSafe Pt. 3

When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the

•  common name of the chemical.

•  expiration date of the chemical.

•  date the chemical was transferred.

•  name of the person who transferred the chemical.

How long must shellstock tags be kept on file?

•  30 days after the day the shellfish were received

•  90 days after the day the shellfish were received

•  30 days after the last shellfish was sold or served from the container

•  90 days after the last shellfish was sold or served from the container

Cut melons should be stored at what internal temperature?

•  41°F (5°C) or lower

•  45°F (7°C) or lower

•  51°F (11°C) or lower

•  55°F (13°C) or lower

Which agency enforces food safety in a restaurant or foodservice operation?

•  Centers for Disease Control and Prevention

•  Food and Drug Administration

•  State or local regulatory authority

•  U.S. Department of Agriculture

To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know

•  when to register with the EPA.

•  how to fill out an incident report.

•  where to find Safety Data Sheets in the operation.

•  whom to contact about suspicious activity.

Pathogens are likely to grow well in a meat stew that is

•  below freezing temperature

•  at refrigeration temperatures

•  between 41°F and 135°F (5°C and 57°C).

•  cooked to the correct internal temperature.

Which is a TCS food?

• Bananas

• Coffee

• Crackers

• Sprouts

What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness caused by Shigella spp.?

•  Keep the food handler away from duties that involve food.

•  Exclude the food handler from the operation.

•  Make sure the food handler is supplied with disposable gloves.

•  Make sure the food handler washes hands often

How high should floor-mounted equipment be from the floor?

•  At least 1 inch (3 centimeters)

•  At least 2 inches (5 centimeters)

•  At least 4 inches (10 centimeters)

•  At least 6 inches (15 centimeters)

Peanuts and soy products are two possible food items that can be dangerous for people with

•  FAT TOM.

•  food allergies.

•  chemical sensitivity.

•  poor personal hygiene.