Serv Safe Test

Which of these would not be considered part of good hygiene in food handling?

• using a paper towel to open the bathroom door after washing your hands

• using hand sanitizer when its inconvenient to wash your hands

• using soap to lather your arms and hands

• drying your hands with a paper towel after washing them

The most dangerous temperature range for preparing, handling, or holding foods is

• above 50° F

• above freezing

• 41° F to 135° F

• 32° F to 100° F

Olivia notices a small box of frozen chicken breasts on the counter that have been left out of the freezer and have begun to thaw. What action should she take?

• Cook them to a temperature over 135°F.

• Tell the manager.

• Put them back in the freezer.

• Leave them where they are as someone may have left them out to thaw.

Alex is roasting chicken for dinner service. He inserts the thermometer into the thickest part of the breast and knows it is safely cooked when the thermometer reads

• 135°F for <1 second

• 155°F for <1 second

• 165°F for <1 second

• 145°F for <1 second

Which of these is not true of hand washing?

• Antibacterial soap must be used to wash hands.

• Using either a hand dryer or paper towel to dry hands is acceptable.

• Hot water should be used to wash hands.

• Hand scrubbing should take place for at least 10-15 seconds.

Mike cut his finger at work two days ago and now it is oozing and seems to be infected. He should

• cover it with an impermeable cover such as a bandage or finger cot, and then wear a single-use glove on the affected hand

• go to the urgent care center immediately

• place a bandaid, antibacterial ointment, and finger cot over his affected finger

• tell a manager about the finger and not work in direct contact with food

Which parts must every food label contain?

• name of food and potential allergies

• ingredients and expiration (use by) date

• name of the food and expiration (use by) date

• potential allergies and expiration (use by) date

Although all food is in danger of becoming spoiled, which is not considered a “high-risk” food for bacterial contamination?

melon

• melon

• uncooked chicken

• bread

• eggs

Which of these is not a time that a food handler should change gloves?

• after handling ready-to-eat foods

• if they are dirty or torn

• before starting a new task

• every four hours

Which list represents proper sanitation for a surface?

• clean the surface, sanitize the surface, rinse the surface, allow the surface to air-dry

• sanitize the surface, clean the surface, rinse the surface, dry the surface with a towel

• clean the surface, rinse the surface, sanitize the surface, allow the surface to air-dry

• clean the surface, rinse the surface, sanitize the surface, dry the surface with a towel