ServSafe Review

What should be in the third sink in a three compartment sink?

• Water and detergent

• Clean water

• Sanitizer

• Dirty water

Which surface needs to be cleaned and sanitized?

• Walls

• Floors

• Cutting boards

• Garbage containers

_____ or more people need to be sick before the restaurant is investigated for foodborne illness.

• 2

• 3

• 4

• 5

What is sanitizing?

• Reducing dirt from a surface
• Reducing the pH of a surface
• Reducing the hardness of water
• Reducing pathogens to safe levels

If a food handler working in a nursing home has a sore throat and fever, the food handler should be

• restricted to stocking food

• restricted to washing dishes

• excluded from work

• excluded from food prep

How should flatware and utensils that have been cleaned and sanitized be stored?

• With handles facing up
• Below cleaning supplies
• In drawers that have been washed and rinsed
• Four inches (10 cm) from the floor

A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?

• Parasites

• Allergic reaction

• Biological toxins

• Chemical contamination

Which of the following is false?

• Close the lids on outdoor garbage containers.

• Clean the inside and outside of garbage containers often.

• Remove garbage from prep areas as quickly as possibles.

• Clean garbage containers near prep or food-storage areas.

Which does not require sanitizing?

• Plates

• Knives

• Walls

• Tongs

In which tyoe of sink should a food handler wash his or her hands?

• Prep area

• dishwashing

• handwashing

• bar