ServSafe

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

• Bottom

• Edge

• Side

• Top

True or False:

HACCP is an acronym for Hazzard Analysis Critical Control Point

• True

• False

What is the CDC?

• Chill, Disinfect, Call

• Center for Disease Control

• Cow, Duck, Chicken

• Center for Disinfecting Cooked food

What is the temperature danger zone?

• 41-135

• 25-171

• 55-200

• 50-180

Define RTE foods

• real time edible

• right time effient

• right temperature easy

• ready to eat

TCS foods are __________ controlled foods.

• terrific and tasty

• time and temperature

• top teir

• time and taste