ServSafe

When catering foods off-site, you must ensure that ___________________.

• All foods are labeled with their ingredients.

• The off-site facility is supplied with appropriate handwashing facilities

• Food temperatures are maintained during transport and holding before service

• All of the above

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

• Bottom

• Edge

• Side

• Top

Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of what HACCP principle?

• Monitoring

• Verification

• Hazard analysis

• Record keeping

Where should garbage cans be cleaned?

• Away from food and utensils

• Next to food-prep areas

• In dishwashing areas

• In food storage areas

What item must guests take each time they return to self service area for more food?

• Clean Plate

• Extra napkins

• Hand Sanitizer

• New Serving Spoon

What is the purpose of a food safety management system?

• To keep all areas of the facility clean and pest free?

• To identify, tag, and repair facility equipment within the facility.

• To identify and control possible hazards throughout the flow of food.

• To identify document, and use the correct methods for receiving food.

Process of counting and keeping track of all the items in storage.

• purchasing

• receiving

• storage

• inventory

What type of food has a safe internal cooking temperature of 165 degrees F?

• poultry

• pork

• fish

• lamb

What are the four ways to thaw a frozen item

• Place on counter, under cold running water, in the microwave, by cooking

• In the refrigerator, under cold running water, in the microwave, by cooking

• In the refrigerator, under warm running water, in the microwave, by cooking

• In the refrigerator, under cold running wate, leaving it on the counter, by cookng

Define RTE foods

• real time edible

• right time effient

• right temperature easy

• ready to eat