ServSafe PreTest
What is a foodborne-illness outbreak?
5 points
What is a TCS food?
5 points
What are the most common symptoms of a foodborne illness?
5 points
A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
5 points
After which activity must food handlers wash their hands?
5 points
A food handler prepares meals for a child day-care center. What symptoms require this food handler to stay home from work?
5 points
At what temperatures do most foodborne pathogens grow most quickly?
5 points
How long can food stay in the temperature danger zone before it must be thrown out?
5 points
What is the best method of checking the temperature of vacuum-packed meat?
5 points
How many inches from the floor should food be stored?
5 points
What is the maximum water temperature allowed when thawing food under running water?
5 points
When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step?
5 points
At what minimum internal temperature should hot TCS food be held?
5 points
Which may be handled with bare hands?
5 points
A manager's responsibility to actively control risk factors for foodborne illness is called
5 points
A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?
5 points
When installing tabletop equipment of legs, the space between the base of the equipment and the tabletop must be at least
5 points
What is the only completely reliable method for preventing backflow?
5 points
What is the acceptable contact time when sanitizing food-contact surfaces?
5 points
What is the correct way to clean and sanitize a prep table?
5 points
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