WorksheetsServsafe Food Mgr Study Guide 3
Total questions: 12
Worksheet time: 7mins
a foodborne illness outbreak is when
two or more people gets an illness from eating at a restaurant.
two or more people get a different illness after eating the same food.
two or more people getting the same illness after eating different foods.
two or more people get the same illness after eating the same food.
Cross Contact happens when:
food does not come into contact with another food and their proteins.
food comes into contact with another food and their proteins mix.
food comes into contact with a surface and proteins mix.
food comes into contact with another protein and their foods mix.
What is the correct minimum internal temperature for: swordfish steaks
165 F (74 C) for < 1 second
155 F (68 C) for 17 seconds
145 F (63 C) for 15 seconds
145 F (63 C) for 4 minutes
135 F (57 C)
What is the correct minimum internal temperature for: Ground beef patties
165 F (74 C) for < 1 second
155 F (68 C) for 17 seconds
145 F (63 C) for 15 seconds
145 F (63 C) for 4 minutes
135 F (57 C)
If food-contact surfaces are in constant use, how often must they be cleaned sanitized?
Every 4 hours
Every 5 hours
Every 6 hours
Every 8 hours
What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?
Test the solution with a sanitizer kit.
Use very hot water when making the solution.
Try out the solution on a food-contact surface.
Mix the solution with equal parts of water.
What should the minimum temperature that the water in the first sink in a three compartment sink be?
70°F
95°F
110°F
180°F
When should food handlers who wear gloves wash their hands?
After putting on the gloves
Before taking off the gloves
Before putting on the gloves
After applying a hand antiseptic
At what maximum internal temperature should cold TCS food be held
0
32
41
60
An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served or thrown out?
2
4
6
8
