ServSafe 2017 Already Passed
ready to eat TCS foods have a shelf life of how many days ✔✔7
cooked vegetable should be hot held at what temp ✔✔135
a manager can tell if a dishwasher is compliance by ✔✔looking for the NSF seal or ANSI
certification
purpose of a sanitizer test kit ✔✔concentration of a chemical solution
food contamination resulting in foodborne illness is cause by ✔✔unwashed hands
A TCS food was prepped on june 1st what date should be placed on it ✔✔used by june 7th
if exposed to norovirus who should food handler contact ✔✔manager
wash your hands for how many seconds ✔✔10-15
, the ambient air thermometer in a hot holding unit should be located ✔✔coolest part of the unit
dry food should be placed how many inches off floor ✔✔6
an employee with salmonella typhi can return to work ✔✔after symptoms have been gone for
24hours
bacterial contamination of food is best prevented by ✔✔purchasing from approved suppliers
what information must shellstock tags contain ✔✔date of harvesting
acidic foods should never be stored in ✔✔copper containers
a process that requires the implementation of a HACCP plan ✔✔using time as a public health
control for sushi rice
grilled salmon temp ✔✔145
ready to eat TCS foods have a shelf life of how many days ✔✔7
cooked vegetable should be hot held at what temp ✔✔135
a manager can tell if a dishwasher is compliance by ✔✔looking for the NSF seal or ANSI
certification
purpose of a sanitizer test kit ✔✔concentration of a chemical solution
food contamination resulting in foodborne illness is cause by ✔✔unwashed hands
A TCS food was prepped on june 1st what date should be placed on it ✔✔used by june 7th
if exposed to norovirus who should food handler contact ✔✔manager
wash your hands for how many seconds ✔✔10-15
, the ambient air thermometer in a hot holding unit should be located ✔✔coolest part of the unit
dry food should be placed how many inches off floor ✔✔6
an employee with salmonella typhi can return to work ✔✔after symptoms have been gone for
24hours
bacterial contamination of food is best prevented by ✔✔purchasing from approved suppliers
what information must shellstock tags contain ✔✔date of harvesting
acidic foods should never be stored in ✔✔copper containers
a process that requires the implementation of a HACCP plan ✔✔using time as a public health
control for sushi rice
grilled salmon temp ✔✔145
