ServSafe Food Handler Final Review

Which is the correct order of steps for cleaning and sanitizing?

• Wash, sanitize, rinse, air-dry

• Wash, rinse, sanitize, air-dry

• Sanitize, rinse, wash, air-dry

• Sanitize, wash, rinse, air-dry

A food handler washes hands after using the restroom. This is an example of...

• Practicing good personal hygiene

• Controlling time and temperature

• Preventing cross-contamination

• Cleaning and sanitizing surfaces the right way

Ready to eat time/temperature control for safety (TCS) food must be marked with the date by which it must be sold, eaten, or thrown out if it will be held for longer than how many hours?

• 12

• 24

• 36

• 48

How can an operation prevent cross- contamination in self-service areas?

• Put thermometers in cold food items

• allow customers to reuse plates only once

• place food under sneeze guards

• check temperatures every four hours

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

Which food is considered a TCS food?

• Dried beans

• Bottle of vinegar

• Sliced melons

• Loaf of bread

Which food is at a temperature that allows bacteria to grow well?

• A roast at 125*

• Hamburgers at 165*

• Pork chops at 170*

• A steak at 180*

Pathogens grow well between which temperatures?

• 0* and 32*

• 32* and 41*

• 41* and 135*

• 135* and 164*

The handwashing sink may be used for hand washing and...

• Nothing else

• Prepping food

• Cleaning pans

• Dumping mop water

How can a food handler identify food that has been contaminated with pathogens?

• it cannot be detected

• smell it

• look at it

• taste it