ServSafe Recap Review

Which is a common risk factor according to the CDC?

• Controlling the temperature of foods

• Holding food at incorrect temperatures

• Practicing safe and proper hygiene

• Using clean equipment

What are the three types of contamination.

• Biological, Viruses, Physical

• Parasites, Chemical, Biological

• Biological, Chemical, Physical

• Chemical, E coli,Physical

What does FAT TOM stand for

• Food

  Acidity

  Time

  Temperature

  Oxygen

  Medical

• Food

  Acidity

  Time

  Temperature

  Oxygen

  Moisture

• Fruit

  Acidity

  TIme

  Temperature

  Oil

  Mixtures

• Food

  Academic

  Time

  Temperature

  Oxygen

  Moisture

 What does A.L.E.R.T stand for?

• Assure

  Look

  Employee

  Report

  Threat

• Assure

  Look

  Engage

  Report

  Temerature

• Assure

  Locate

  Employee

  Repeat

  Threat

• Elergens

Which is a biological contamination.

• Bandages

• Hair

• Fungi

• Temperature

Viruses require a

• A nonliving host to grow

• Bacteria

• Dead host to grow

• Living host to grow

Fungi include

• Yeast molds and mushrooms

• Yeast molds and viruses

• Bacteria and Mushrooms

• Parasites and living host

when washing hands water should be at least

• 90F*

• 100F*

• 70F*

• 99F*

How long should you wash your hands

• 1 Minute

• 5 minutes

• 45 seconds

• 20 seconds

The Bimetallic Stemmed Thermometer checks temperatures from___to___ degrees Fahrenheit

• 20-100F*

• 50-250F*

• 0-220F*

• 0-130F*