WorksheetsServSafe Cert Review 1
Total questions: 20
Worksheet time: 17mins
Food tampering can happen at any point in the supply chain. which of the following is evidence of deliberate tampering of food?
dented packaging.
a loose lid.
a broken seal.
a ripped label.
What should food handlers do to prevent food allergens from being transferred to food?
Use clean and sanitized utensils when prepping the order
Cook food to the appropriate minimum internal temperatures
Store cold food at 41* or lower
Label chemical containers correctly
When a line cook is suffering from a sore throat and fever, the manager should
allow the cook to rest between orders
send the cook home
provide the cook with medication to treat the symptoms
restrict the cook from working with, or around, food
WHEN A UTENSIL IS STORED IN WATER BETWEEN USES, WHAT ARE THE REQUIREMENTS?
Running water at any temperature, or container of water at 70°F (21° C) or lower
Running water at any temperature, or container of water at 135°F (57° C) or lower
Running water at 70°F (21° C) or lower, or container of water at 70°F (21° C) or lower
Running water at 135°F (57° C) or lower, or container of water at 135°F (57° C) or lower
Which surface needs to be cleaned and sanitized?
Walls
Floors
Cutting boards
Garbage containers
Leftover clam chowder has been correctly reheated and then placed in a hot-holding container at the required temperature. Four hours later, the temperature is 125°F. What should the cook do with the soup?
Refrigerate it for later use
Reheat it to the correct temperature
Serve it immediately
Throw it away
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.
When catering foods off-site, you must ensure that ___________________.
All containers are labeled with food name, use-by date and time and serving instructions.
The off-site facility is supplied with appropriate handwashing facilities
Food temperatures are maintained during transport and holding before service
All of the above
A managers responsibility to actively control risk factors for foodborne illnesses is called:
Food safety management
Active managerial control
HACCP
Quality control and assurance
What item must guests take each time they return to self service area for more food?
Clean Plate
Extra napkins
Hand Sanitizer
New Serving Spoon
A new menu item is sure to be extra spicy. It is best practice to mark the item as spicy on the menu, as a consumer advisory, so customers are not caught off-guard by the extra spice.
True
False
What is one way to cool food faster?
Leaving on the counter
Putting it in the freezer
Putting it in the refrigerator
Putting it in a blast chiller
Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of what HACCP principle?
Monitoring
Verification
Hazard analysis
Record keeping
Which part of the plate should a food handler avoid touching when serving guests?
Bottom
Edge
Side
Top
A HACCP Plan is a
Plan to help prevent foodborne illnesses
Plan to help identify food risks in your operation
Plan to help control food operations in a way that keeps food safe
All of the above
True or False:
HACCP is an acronym for Hazard Analysis Critical Control Point
True
False
Which of the following is the first HACCP principle?
Identify corrective actions
Conduct a hazard analysis
Verify that the system works
Determine critical control points
What is cleaning?
Removing dirt and residue from a surface.
Reducing the pH of a surface.
Reducing the hardness of water.
Reducing pathogens to safe levels.
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
