ServSafe Review Part I

Front

Which action could lead to cross contamination? Options: touching more than one TCS food before washing hands, washing hands for 20 seconds before taking out the trash, storing raw meat under produce in the cooler

Back

touching more than one TCS food before washing hands

Front

The primary risk associated with transporting ice in containers originally used to store chemicals is that they

Back

may still have residue after they have been cleaned.

Front

Which procedure would help protect food contamination by food handlers and customers? Options: Installing sneeze guards above the salad bar, mopping floors every 4 hours, freezing food that has been held for more than 4 hours

Back

Installing sneeze guards above the salad bar

Front

The third compartment in a three compartment sink is for

Back

sanitizing

Front

Why should training documentation reports be kept?

Back

They verify that training has been completed.

Front

A correctly designed and installed three-compartment sink must have which type of backflow prevention?

Back

air gap

Front

If found during a food safety inspection, which hazard is grounds for closing a food service operation? Options: significant lack of refrigeration, Not enough fire extinguishers, use of light bulbs that are not shatter resistant

Back

significant lack of refrigeration

Front

A food handler must remove what item before working with food?

Back

medical bracelet

Front

The only acceptable jewelry for a food handler is a

Back

plain metal ring

Front

Mineral buildup has formed on the steam table. Which cleaning agent would best remove it? Options: degreaser, delimer, detergent

Back

delimer