ServSafe

When using a three sink to wash dishes the correct water temperature for the first sink is at least:

110 degrees F When using a three sink to wash dishes the correct water temperature for the first sink is at least 110 degrees F and the sink also needs detergent.

When should temperatures be taken when receiving deliveries?

As they are brought into the kitchen by the delivery person When receiving deliveries, temperatures of refrigerated and frozen foods should be taken, as they are brought into the kitchen by the delivery person and before being put away. This ensures that foods are at the correct temperature and are safe to accept and use by the establishment.

What should a food handler do with food after it is thawed in the microwave?

Cook it using conventional cooking equipment

Which of the following illnesses of a food service worker must be reported to the local regulatory agency (check all that apply):

Jaundice Hepatitis A Salmonella Typhi When a food service worker has jaundice, Hepatitis A or Salmonella Typhi, their illness must be reported to the local regulatory agency and they cannot work. Before coming back to work they must be cleared by both their doctor and the local regulatory agency.

What thermometer is best suited to checking a dishwashing machine's final rinse temperature?

Maximum registering thermometer

The correct concentration for a chlorine sanitizing solution is:

Your answer of 500-650 ppm was incorrect. Correct answer is: 50-99 ppm The correct concentration for a chlorine sanitizing solution is 50-99 ppm. Sanitizing solutions should be checked for concentration and changed when the concentration is too low or the solution is dirty.

The Big Six Food pathogens are:

According to the Food and Drug Administration (FDA), there are over 40 different kinds of viruses, bacteria, parasites and molds that can cause foodborne illnesses. They have, however, identified the Big Six 6 as they are highly contagious and cause severe illnesses. The Big Six Food are; Shigella spp., Salmonella Typhi, Nontyphoidal Salmonella (NTS), E. coli, Hepatitis A & Norovirus

In order to make sure that thermometers will accurately take the temperature of foods, they must (check all that apply):

Your answer of Be calibrated before each shift was incorrect. Correct answer is: Be accurate to +/-2 degrees F Be calibrated before each shift In order to make sure that thermometers will accurately take the temperature of foods, they must be calibrated before each shift and be accurate to +/-2 degrees F. Additionally thermometers should be washed, rinsed, sanitized and allowed to completely dry after each use to prevent cross-contamination.

The best way to prep foods is to (check all that apply):

Your answer of C was incorrect. Correct answer is: B C  Prepping different foods at different times after all the food contact surfaces, tools and equipment have been washed, rinsed and sanitized, or prepping different foods at different tables with different tools equipment prevents cross-contamination. Cross contamination occurs when the same prep areas, tools and equipment are used continuously for different foods without being washed, rinsed or sanitized.

Food contact surfaces can be sanitized by which methods (check all that apply):

Your answer of Scrubbing with hot soapy water Immersing in water at least 171 degrees F for 30 seconds Using an approved chemical solution of: chlorine, iodine or quats Using floor cleaner was incorrect. Correct answer is: Immersing in water at least 171 degrees F for 30 seconds Using an approved chemical solution of: chlorine, iodine or quats Food contact surfaces can be sanitized by heat or chemicals. When sanitizing by heat the water must be at least 171 degrees and the item has to be immersed for 30 seconds. When using chemical, the solution has to be an approved chemical solution of: chlorine, iodine or quats.

To take an accurate temperature you must (check all that apply):

Your answer of Take the temperature in the center or thickest part of the product Allow enough time for the thermometer to record the correct temperature was incorrect. Correct answer is: Take temperatures in more than one spot Take the temperature in the center or thickest part of the product Allow enough time for the thermometer to record the correct temperature To take an accurate temperature you must allow enough time for the thermometer to record the correct temperature, take temperatures in more than one spot or in the thickest part of the product to ensure accuracy.

Food service can workers wear fake nails and nail polish:

Your answer of With a single use glove if it allowed by local regulatory authorities was incorrect. Correct answer is: If they follow proper hand washing guidelines Food service can workers wear fake nails and nail polish, with a single use glove if it is allowed by local regulatory authorities. Fake nail and nail polish can break or chip and contaminate food. Additionally, fake and painted nails can be hard to clean and can hide dirt or debris under the nail. Nails should be free from polish and kept short and trimmed.