Servsafe 1 REVIEW

What food should not be offered on a children's menu: rare hamburger, fried chicken tenders grilled cheese sandwich, or spaghetti with meat sauce?

• Rare hamburger
• Fried chicken tenders
• Grilled cheese sandwich
• Spaghetti with meat sauce

What temperature must TCS food be reheated to if it will be hot-held?

• 135°F for 15 seconds
• 145°F for 15 seconds
• 155°F for 15 seconds
• 165°F for 15 seconds

A food handler is reheating commercially processed cheese sticks which will be hot-held on a buffet.  What temperature must the cheese sticks be reheated to?

• 135°F
• 145°F
• 155°F
• 165F

AN OPERATION HAS A SELF-SERVICE SALAD BAR WITH EIGHT DIFFERENT ITEMS ON IT. HOW MANY SERVING UTENSILS ARE NEEDED TO SERVE THE ITEMS ON THE SALAD BAR?

• 2

• 4

• 6

• 8

AT WHAT MAXIMUM INTERNAL TEMPERATURE SHOULD COLD TCS FOODS BE HELD?

• 0⁰F (-17⁰C)

• 32⁰F (0⁰C)

• 41⁰F (5⁰C)

• 60⁰F (16⁰C)

WHAT ITEM MUST CUSTOMERS TAKE EACH TIME THEY RETURN TO A SELF-SERVICE AREA FOR MORE FOOD?

• 
• 
• 
• 

AT WHAT MINIMUM INTERNAL TEMPERATURE SHOULD HOT TCS FOOD BE HELD?

• 115⁰ F (46⁰C) or higher.

• 125⁰ F (52⁰C) or higher.

• 135⁰ F (57⁰C) or higher.

• 145⁰ F (63⁰C) or higher.

HOW OFTEN MUST YOU CHECK THE TEMPERATURE OF FOOD THAT IS BEING HELD WITH TEMPERATURE CONTROL?

• At least every 2 hours
• At least every 4 hours
• At least every 6 hours
• At least every 8 hours

WHICH MAY BE HANDLED WITH BARE HANDS?

• 
• 
• 
• 

What is the most important way to prevent a foodborne illness from viruses?

• Control time and temperature.
• Prevent cross-contamination.
• Practice good personal hygiene.
• Practice good cleaning and sanitizing.