Worksheets12/2 Daily Attendance Servsafe
Total questions: 14
Worksheet time: 7mins
What alternative source is acceptable if drinkable (potable) water is not available through the public water system?
Bottled drinking water
Mountain strem water
Filtered rain water
Shallow well water
Water used for handwashing must be
distilled
non-drinkable
reclaimed
drinkable
A danger or threat to health that requires immediate correction or closure to prevent injury is a(n)
physical hazard
regulatory hazard
critical control hazard
imminent health hazard
The main reason food handlers must not eat or drink when preparing or serving food is because
there will be less food for customers
they may choke while working
it creates an unpleasant work environment
saliva may transfer to food
How many days can TCS foods be safely kept under refrigeration at 41 F.
2
4
7
10
Food removed from its original packaging for use in an operation must be labeled with the
source of each major allergen
list of artificial colors and flavors
name and location of the supplier
common name of the food
A label on foods prepared and packaged onsite for retail sales must list which information?
A copy of the recipe used to prep the food
A list of all food items used in descending order by weight
Inspection scores of the prep facility
Use-by dates that are 5 days after preparing the food
The temperature of chili is checked during holding. The chili has not met the critical limit and is thrown out according to house policy. Throwing out the chili is an example of which HACCP principle?
Corrective Action
Verification
Hazard Analysis
Monitoring
What is the purpose of a food safety program?
Identify, tag, and repair faulty equipment within the facility
Keep all areas of the facility clean and pest free
Document and use the correct methods for purchasing and receiving food
Identify and control possible hazards throughout the flow of food
A chef sanitized a thermometer and then checked the temperature of a soup that was being hot-held and realized the temperature was only 120 degrees, which did not meet their operations critical limit of 135 degrees. The chef recorded the temperature in the logbook and reheated the soup to 165 degrees for 15 seconds. Which was the corrective action?
Checking the critical limit
Recording the temperature in the log book
Reheating the soup
Sanitizing the thermometer probe
Which item may be re-served to customers?
Wrapped crackers on a plate
Butter curls in a bowl
Homemade jelly in a resealable jar
Uneaten bread in a basket
How should chemicals be stored in an operation?
on the floor in the kitchen
in original containers, over food prep areas
in original containers, away from food
on the top shelf in dry-storage
Food removed from hot-holding at 135 or greater can be held for service without temperature control for
1 hours
2 hours
4 hours
5 hours
How should flatware and utensils that have been cleaned and sanitized be stored?
With handles facing up
Four inches from the floor
Below cleaning supplies
In drawers that have been washed and sanitized
