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ServSafe - Let's Test Your Knowledge
Test Description: A test of your servsafe knowledge
Instructions: Answer all questions to get your test result.
1) What is the flow of food?
A
The path food takes through an establishment
B
The order in which you put the liquids
C
The order you put the food in a recipe
D
The order you place the food in the refrigerator
2) What is cross-contamination?
A
The transfer of microorganisms from one food or surface to another
B
What happens when you cut lettuce after cutting chicken
C
What happens when you cut a tomato after cutting lettuce
D
The transfer of bacteria from one food or surface to another
3) What is the TDZ (Temperature Danger Zone)?
A
35* F - 135* F
B
35* F - 141* F
C
41* F - 141* F
D
41* F - 135* F
4) The temperature range within which microorganisms grow most rapidly?
A
Any time it is in the danger zone
B
35* F - 141* F
C
41* F - 135* F
D
70* F - 125* F
5) The maximum time TCS food can be held in the TDZ (temperature danger zone)?
A
2 hours
B
6 hours
C
3 hours
D
4 hours
6) The temperature that poultry MUST be cooked to?
A
165* F
B
155* F
C
135* F
D
145* F
7) What temperature should ground meat be cooked to?
A
165* F
B
155* F
C
145* F
D
135* F
8) What temperature should whole cuts of meat be cooked to?
A
145* F
B
165* F
C
155* F
D
135* F
9) What temperature should leftovers be reheated to?
A
165* F
B
145* F
C
135* F
D
155* F
10) How long do you have to get food to the right temperature when reheating it?
A
3 hours
B
2 hours
C
4 hours
D
6 hours
*select an answer for all questions
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