Serv Safe 3

Front

You should wash your hands after taking a break to smoke.

Back

True

Front

You should not have painted fingernails when prepping food.

Back

True

Front

When should you wash your hands when preparing food? After handling raw meats, After handling raw eggs, Before preparing salad

Back

All of the above

Front

When should food handlers who wear gloves wash their hands?

Back

Before putting on the gloves

Front

Water used for handwashing must be

Back

drinkable

Front

What is the primary reason for controlling time and temperature in TCS foods?

Back

To prevent the growth of harmful bacteria

Front

What is the maximum temperature hot holding TCS foods should be kept at to prevent bacterial growth?

Back

135°F (57°C)

Front

Which method is NOT listed as a rapid cooling technique for TCS foods? Options: Using ice baths, Dividing large portions into smaller ones, Leaving the food out at room temperature, Using shallow containers for storage

Back

Leaving the food out at room temperature

Front

The "danger zone" for bacterial growth is between _____ and 135*F.

Back

41

Front

What are the four steps to properly wash hands?

Back

Wet, Lather, Scrub, Rinse