Unit 1-ServSafe Exam

When washing tableware in a three-compartment sink, the water temperature should be at least

• 110° F

• 80° F

• 90° F

• 100° F

Which food was received in the temperature danger zone?

• potato salad at 43° F

• milk at 35° F

• cottage cheese at 40° F

• cut lettuce at 41° F

Which food is considered a TCS food?

• dried beans

• sliced melons

• bottle of vinegar

• loaf of bread

A food handler cleans up a spill. What should the food handler do next?

• wipe hands on apron

• wash hands correctly

• dip hands in sanitizing solution

• rinse hands under warm water

Food handlers must tell their managers when they have which symptom?

• toothache

• diarrhea

• headache

• constipation

What food items need time and temperature control for safety?

• blueberries

• whole strawberries

• avocados

• cut tomatoes

A food handler has finished grilling a chicken breast for a sandwich. What should the food handler do before touching the chicken, lettuce, tomato, and bun?

• wash hands and put on new gloves

• put on new gloves

• apply hand sanitizer

• nothing

Correctly stocked handwashing stations must have which item?

• toilet paper

• hand sanitizer

• soap

• nail brush

Removing an apron before using the restroom is an example of

• practicing good personal hygiene

• controlling time and temperature

• preventing cross contamination

• cleaning and sanitizing surfaces the right way

When checking a food's temperature, a food handler should monitor the thermometer until the reading

• stays steady

• blinks

• turns off

• changes twice