ServSafe Cert Review 1

What information must be on the container of potato salad that was prepared on site and held for more than 24 hours?

• Use-by date

• Throw out date

• Name of food handler

• Food list

How many hours do you have to cool cooked food to 70 degrees?

• one hour

• two hours

• three hours

• four hours

Which part of the plate should a food handler avoid touching when serving guests?

• Bottom

• Edge

• Side

• Top

True or false: Safety data sheets should be in your facility if you have pesticides on the premises.

• true

• false

How many feet do mice travel from their nests?

• 10-30 feet

• 100-150 feet

• 200-250 feet

• 1-5 feet

Which area of the operation is usually required to be the brightest?

• Dry storage

• Preparation

• Refrigerated storage

• Service

In an effort to avoid having mouse and bug problems, who should be hired to design an IPM (Integrated Pest Management) plan for a food service establishment?

• A PCO (Pest Control Operator)

• You do not need an IPM program

• An ANSI worker

• You do not need to hire anyone, just do it yourself

An imminent health hazard, such as a water supply interruption, requires immediate correction or

• a HACCP plan.

• closure of the operation.

• evaluation of the situation.

• normal operating procedures.

Which does not require sanitizing?

• Plates

• Knives

• Walls

• Tongs

What is the minimum mesh count per inch that should be on windows and vents?

• 16

• 10

• 25

• 30