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WorksheetsServsafe Food Manager Review
Total questions: 20
Worksheet time: 3600secs
Oc October 24th, a food handler sees a correctly covered and labeled pan of fried poultry in the cooler. The food is dated October16th. The poultry should be
thrown out.
put into the freezer
used for salad
correctly reheated and served.
HACCP can be applied to industries other than food.
True
False
When raw sewage backs up onto the floor of the kitchen, the operation must
section off the area where garbage has been spilled and continue service
immediately close the operation, correct the problem, and thoroughly clean the facility
notify the water department and close the restrooms until corrections are made
correct the problem by the end of the shift and hire a professional to clean the garbage
pushing contaminants back into the water supply.
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
What is sanitizing?
Reducing dirt from surface.
Reducing the water hardness.
Reducing the pathogens to a safe level.
Reducing the PH of the water.
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
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
What is the correct way to clean and sanitize a prep table?
Remove food from the surface, wash, rinse, sanitize, air dry
Remove food from the surface, sanitize, rinse, wash and air dry
Remove food from the surface, wash, sanitize, air dry then rinse
Remove food from the surface, air dry, wash, rinse, sanitize
Storing raw food requiring a higher cooking temp below or away from food requiring a lower cooking temp helps prevent which type of contamination?
Biological
Chemical
Physical
Pathogen
An acceptable way to thaw TCS food is to
place it in a water bath at a temperature of 120 F
submerge it under running water at a temperature of 70 F
leave it on the counter overnight
place it in direct sunlight
which can come from drains, sewers, or other wastewater sources
The final rinse cycle of a high-temperature dishwasher must be at least?
165
182
175
180
How many days can TCS foods be safely kept under refrigeration at 41 F.
2
4
7
10
Grease and condensation buildup on walls and ceilings can be avoided with proper
ventilation
garbage disposal
sanitizing
plumbing
The order in which a 3 compartment sink is set up is?
Rinse, wash and sanitize
Sanitize, wash, and rinse
Wash, rinse and rinse again
Wash, rinse then sanitize
In order to prevent cross-contamination in storage, where should food handlers store raw pork sausage patties?
Next to raw, ground chicken patties
Next to fresh vegetables and fruits
Grouped with other breakfast items
Below breaded pork items
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
