ServSafe

What is the temperature danger zone?

• 41-135

• 25-171

• 55-200

• 50-180

TCS foods are __________ controlled foods.

• terrific and tasty

• time and temperature

• top teir

• time and taste

True or False:

HACCP is an acronym for Hazzard Analysis Critical Control Point

• True

• False

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

• Bottom

• Edge

• Side

• Top

Where should garbage cans be cleaned?

• Away from food and utensils

• Next to food-prep areas

• In dishwashing areas

• In food storage areas

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

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

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

• Bottom

• Edge

• Side

• Top

What is the CDC?

• Chill, Disinfect, Call

• Center for Disease Control

• Cow, Duck, Chicken

• Center for Disinfecting Cooked food

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