ServSafe Review

TCS foods are __________ controlled foods.

• terrific and tasty

• time and temperature

• top teir

• time and taste

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

• Water and detergent

• Clean water

• Sanitizer

• Dirty water

What is the danger zone? ______ degrees to _________ degrees.

• 70 degrees to 125 degrees

• 41 degrees to 135 degrees

• 41 degrees to 125 degrees

• 70 degrees to 135 degrees

A manager, preparing for a large catered event, notices sewage backup in the prep area. What should the manager do?

• Clean and sanitize workstations continually and instruct all kitchen personnel to wear glvoes

• Place a towel in the floor drain to prevent additional backup, and clean and sanitize the area

• Contact the local regulator authority and stop food prep immediately

• Inform the event planner and allow that person to decide what action to take.

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 surface needs to be cleaned and sanitized?

• Walls

• Floors

• Cutting boards

• Garbage containers

What is cleaning?

• Reducing dirt from a surface

• Reducing the pH of a surface

• Reducing the hardness of water

• Reducing pathogens to safe levels

Water used for handwashing must be

• distilled

• non-drinkable

• reclaimed

• drinkable

What is sanitizing?

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

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