Servsafe

What organization creates national standards for foodservice equipment?

• CDC

• NSF

• EPA

• FDA

A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and __.

• gloves

• a clock

• a timer

• soap

Reorder the following based on the FIFO system (first in, first out) and the expiration dates below:

• 10/5/2022

• 9/25/2022

• 9/29/2022

• 9/23/2022

• 10/1/2022

Food removed from hot-holding at 135 degrees or greater can be held for service without temperature control for how many hours?

• 1 hour

• 2 hours

• 4 hours

• 5 hours

What temperature must shell eggs reach for 15 seconds if they will be hot held?

• 135 F

• 145 F

• 155 F

• 165 F

Which foods are associated with parasites?

• Baked goods

• Seafood

• Poultry

• Produce

What should a food handler do first to cool a large stockpot of soup?

• Cover it and place it in the cool.

• Stir it frequently with a large spoon

• Cool it at room temperature

• Divide it into smaller containers

Leftover clam chowder has been correctly reheated and then placed in a hot-holding container at the required temperature. Four hours later, the temperature is 125 F. What should the cook do with the soup?

• Refrigerate it for later use

• Reheat it to the correct temperature

• Serve it immediately

• Throw it away

The stem of a meat thermometer should be constructed of:

• stainless steel

• durable glass

• soft plastic

• galvanized metal

Food removed from hot-holding at 135 degrees or greater can be held for service without temperature control for how many hours?

• 1 hour

• 2 hours

• 4 hours

• 5 hours