ServSafe Cert Review 1

Food tampering can happen at any point in the supply chain. which of the following is evidence of deliberate tampering of food?

• dented packaging.

• a loose lid.

• a broken seal.

• a ripped label.

What should food handlers do to prevent food allergens from being transferred to food?

• Use clean and sanitized utensils when prepping the order

• Cook food to the appropriate minimum internal temperatures

• Store cold food at 41* or lower

• Label chemical containers correctly

When a line cook is suffering from a sore throat and fever, the manager should

• allow the cook to rest between orders

• send the cook home

• provide the cook with medication to treat the symptoms

• restrict the cook from working with, or around, food

WHEN A UTENSIL IS STORED IN WATER BETWEEN USES, WHAT ARE THE REQUIREMENTS?

• Running water at any temperature, or container of water at 70°F (21° C) or lower

• Running water at any temperature, or container of water at 135°F (57° C) or lower

• Running water at 70°F (21° C) or lower, or container of water at 70°F (21° C) or lower

• Running water at 135°F (57° C) or lower, or container of water at 135°F (57° C) or lower

Which surface needs to be cleaned and sanitized?

• Walls

• Floors

• Cutting boards

• Garbage containers

Leftover clam chowder has been correctly reheated and then placed in a hot-holding container at the required temperature. Four hours later, the temperature is 125°F. What should the cook do with the soup?

• Refrigerate it for later use

• Reheat it to the correct temperature

• Serve it immediately

• Throw it away

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 in an effort to prevent foodborne illness.

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

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

• All containers are labeled with food name, use-by date and time and serving instructions.

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

• Food temperatures are maintained during transport and holding before service

• All of the above

A managers responsibility to actively control risk factors for foodborne illnesses is called:

• Food safety management

• Active managerial control

• HACCP

• Quality control and assurance

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