ServSafe

Which part of the plate should a food handler avoid touching when serving guests?

• Bottom

• Edge

• Side

• Top

What item must guests take each time they return to self service area for more food?

• Clean Plate

• Extra napkins

• Hand Sanitizer

• New Serving Spoon

True or False:

HACCP is an acronym for Hazzard Analysis Critical Control Point

• True

• False

Which part of the plate should a food handler avoid touching when serving customers?

• Bottom

• Edge

• Side

• Top

Which of the following off-site service options need to follow the same rules required as a permanent food service kitchen?

• Temporary food kiosk

• Mobile food truck

• Catering event

• All of the above need to follow the same rules as a permanent food service kitchen.

When catering foods off-site, you must ensure that ___________________.

• All foods are labeled with their ingredients.

• The off-site facility is supplied with appropriate handwashing facilities

• Food temperatures are maintained during transport and holding before service

• All of the above

What is the purpose of a food safety management system?

• To keep all areas of the facility clean and pest free?

• To identify, tag, and repair facility equipment within the facility.

• To identify and control possible hazards throughout the flow of food.

• To identify document, and use the correct methods for receiving food.

What type of food has a safe internal cooking temperature of 165 degrees F?

• poultry

• pork

• fish

• lamb

You should thaw frozen foods by letting them sit on a counter at room temperature.

• True

• False

What is the CDC?

• Chill, Disinfect, Call

• Center for Disease Control

• Cow, Duck, Chicken

• Center for Disinfecting Cooked food