WorksheetsServSafe Cert Review 1
Total questions: 20
Worksheet time: 14mins
What information must be on the container of potato salad that was prepared on site and held for more than 24 hours?
Use-by date
Throw out date
Name of food handler
Food list
How many hours do you have to cool cooked food to 70 degrees?
one hour
two hours
three hours
four hours
Which part of the plate should a food handler avoid touching when serving guests?
Bottom
Edge
Side
Top
True or false: Safety data sheets should be in your facility if you have pesticides on the premises.
true
false
How many feet do mice travel from their nests?
10-30 feet
100-150 feet
200-250 feet
1-5 feet
Which area of the operation is usually required to be the brightest?
Dry storage
Preparation
Refrigerated storage
Service
In an effort to avoid having mouse and bug problems, who should be hired to design an IPM (Integrated Pest Management) plan for a food service establishment?
A PCO (Pest Control Operator)
You do not need an IPM program
An ANSI worker
You do not need to hire anyone, just do it yourself
An imminent health hazard, such as a water supply interruption, requires immediate correction or
a HACCP plan.
closure of the operation.
evaluation of the situation.
normal operating procedures.
Which does not require sanitizing?
Plates
Knives
Walls
Tongs
What is the minimum mesh count per inch that should be on windows and vents?
16
10
25
30
The water provided to a handwashing sink must be
hot water only.
cold water only.
potable water only.
fluoridated water only.
Remove food from the surface then wash rinse, sanitize, air-dry
Remove food from the surface, then sanitize, rinse, wash, air-dry
Remove food from the surface, then air-dry, wash, rinse, sanitize
Remove food from the surface then air-dry, wash, rinse, sanitize
When must you throw away food?
When it starts to smell bad
When it has become unsafe and cannot be safely reconditioned or when it has not been presented honestly
When a customer complains
After 8 days
What should be developed in a restaurant to keep pests out?
An IPM program
A PCO
An NSF program
An ANSI program
A label on foods prepared and packaged on-site 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
What is the purpose of a food safety management system?
To keep all areas of the facility clean and pest free?
To identify, tag, and repair facility equipment within the facility.
To identify and control possible hazards throughout the flow of food in an effort to prevent foodborne illness.
To identify document, and use the correct methods for receiving food.
A food handler is using a nylon scrub pad to remove dirt from pots and pans in the first compartment of a three-compartment sink. What is the food handler doing?
Cleaning
Rinsing
Sanitizing
Sterilizing
A food handler serving a highly susceptible population is sick with symptoms of a sore throat and fever. Should the food handler be allowed to work?
No, they should be transferred
No, they must be excluded
Yes, but only after 24 hours
Yes, if they are restricted
Abrasive cleaners are used to scrub hard-to-remove dirt off of pots and pans.
What ingredient allows them to do this?
a scouring agent
a high concentration
all cleaners can do this
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
