ServSafe Food Handler Final Review

A food handler washes hands after using the restroom. This is an example of...

• Practicing good personal hygiene

• Controlling time and temperature

• Preventing cross-contamination

• Cleaning and sanitizing surfaces the right way

Food with a use-by date of July 10 should be stored

• in front of food dated June 29

• in front of food dated July 9

• behind food dated June 27

• behind food dated July 11

Which must be cleaned and rinsed but NOT sanitized?

• Walls

• Stockpots

• Utensils

• Glasses

How can an operation prevent cross- contamination in self-service areas?

• Put thermometers in cold food items

• allow customers to reuse plates only once

• place food under sneeze guards

• check temperatures every four hours

Which item does not have a food contact surface?

• Tongs

• Glasses

• Utensils

• Mop Bucket

Ready to eat time/temperature control for safety (TCS) food must be marked with the date by which it must be sold, eaten, or thrown out if it will be held for longer than how many hours?

• 12

• 24

• 36

• 48

Removing an apron before using the restroom is an example of...

• practicing good personal hygiene

• controlling time and temperature

• preventing cross contamination

• cleaning and sanitizing surfaces the right way

Which is NOT required in a stocked handwashing station?

• warm running water

• soap

• garbage can

• hand lotion

The handwashing sink may be used for hand washing and...

• Nothing else

• Prepping food

• Cleaning pans

• Dumping mop water

Surfaces that touch food are called

• surface area

• temperature danger zone

• food-contact surface

• high-risk spots