ServSafe Diagnostic Ch.1-10

Whats the last step in a 3 compartment sink?

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When should you not go to work?

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Which one is cross contamination?

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What do you do immediately with the paper towel when you are done drying your hands?

• Throw it on the floor

• Put it in your pocket for later use

• throw it away

• use it to turn the faucet off

True or false, It is important to wash between your fingers, under your nails, the tops of your hands.

• True

• False

What is the temperature danger zone?

• 41F-140F

• 41F-135F

• 32F-70F

• 70F-125F

TCS foods are...

• food that require temperature control for safety

• food that require time control for safety

• foods that require taste control for safety

• foods that require time & temperature control for safety

What is calibration?

• making sure a knife is sharp

• making sure the kitchen is clean

• sanitizing the thermometer before using

• making sure the thermometer is accurate before using

What internal temp should whole poultry be cooked to?

• 140F

• 155F

• 165F

• 170F

What should food handlers do after prepping food and before using the restroom?

• Wash their hands
• Take off their hats
• Change their gloves
• Take off their aprons