ServSafe Cert Review 1

Front

Which item may be re-served to customers? Options: Wrapped crackers on a plate, Butter curls in a bowl, Homemade jelly in a resealable jar, Uneaten bread in a basket

Back

Wrapped crackers on a plate

Front

What is required in order for food to be displayed on a self-service bar?

Back

All food must be protected by sneeze guards

Front

Besides washing and rinsing, what should a food handler do to a slicer after it has been in use for 4 hours?

Back

Sanitize parts and air-dry

Front

An example of safe food handling is to

Back

wash, rinse, and sanitize cutting boards after each use

Front

Which method is the correct way to dry tableware, equipment, and food contact surfaces? Options: Sanitary wipes, Air-drying, Cloth towels, Prep area fan

Back

Air-drying

Front

How should chemicals be stored in an operation?

Back

in original containers, away from food

Front

What is the correct way to clean a cutting board?

Back

wash, rinse, and sanitize

Front

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?

Back

Cleaning

Front

When a line cook is suffering from a sore throat and fever, what should the manager do?

Back

restrict the cook from working with, or around, food

Front

What should a food handler do first to cool a large stockpot of soup?

Back

Divide it into smaller containers.