2425 ServSafe Final Quizs

Fruits and vegetables that are cooked to keep warm must be cooked to a minimum internal temperature of…

• 135°

• 140°

• 145°

• 150°

Fresh beef must be received at or below…

• 32°

• 41°

• 45°

• 50°

Fresh fruits and vegetables should be washed…

• after being cut

• before being cut

• in a disinfectant solution

• if they are organic

The minimum temperature of water when disinfecting utensils using hot water is…

• 171°

• 110°

• 165°

• 150°

When preparing food, it is acceptable for food handlers to wear…

• bracelets

• open shoes

• hats

• shorts

When raw sewage backs up onto the kitchen floor, the operation must...

• section off the area where the waste has spilled and continue service

• immediately close the operation, fix the problem, and thoroughly clean the facility

• notify the water department and close the bathrooms until corrections are made

• fix the problem at the end of the shift and hire a professional to clean the waste

Ready-to-eat food must be discarded if it has been…

• stored in the refrigerator for 3 days

• in the temperature danger zone for 2 hours

• kept hot at a temperature of 135F

• handled by sick food handlers who are then excluded

Food contamination is more likely to occur when food handlers…

• chew gum

• undergo training

• talk to other food handlers

• listen to the radio

The ground-mounted equipment that is not easily movable must be mounted at least how far from the ground?

• 2 inches

• 4 inches

• 6 inches

• 8 inches

When the water supply has been interrupted due to a natural disaster, an acceptable alternative is…

• buy commercially bottled drinking water

• disinfect the water with a 50-50 bleach mixture

• secure water from a private well tested every 2 years

• use clean water from the air conditioner