Serv Safe 2019 Review Question Preview (ID: 46709)


Review For National Serv Safe Exam. TEACHERS: click here for quick copy question ID numbers.

Which symptom requires a foodservice worker to be excluded from working with food?
a) Seasonal allergies
b) A cough
c) Jaundice
d) A Rash

What type of food should be stored on the second shelf of the refrigerator, underneath RTE foods?
a) Poultry
b) Whole Cuts of Meat
c) Ground Meats
d) Seafood

Which is not a way to prevent cross contamination
a) Purchasing from approved, reputable vendors
b) Cooking all foods to an internal temperature of 145 degrees
c) Using pre-prepared items
d) Using clean, sanitized equipment

What is a PCO?
a) A Personal Chef Organization
b) A Prime Culinary Organization
c) A Pest Control Operator
d) A Personal Consulting Organization

Which person is considered at high risk for foodborne illness?
a) An adolescent
b) An elderly person
c) A person who patronizes restaurants regularly
d) A person with seasonal allergies

Water that will be used for handwashing must be at least ____ degrees F.
a) 100
b) 200
c) 300
d) 400

Poultry should be cooked to an internal temperature of ______ degrees.
a) 135
b) 145
c) 155
d) 165

In order to be considered a foodborne illness outbreak, there must be _____ or more reported illnesses
a) 1
b) 8
c) 4
d) 2

Thermometers must be calibrated to be accurate +/- _____ degrees
a) 2
b) 4
c) 6
d) 8

In order to prevent backflow, the following item should be used
a) A backflow valve
b) A reset valve
c) An air gap
d) A calibrating gear

What foods should be stored on the top shelf of the refrigerator?
a) RTE foods
b) TCS Foods
c) MRI Foods
d) Vacuum Packed Foods

Hot food that is being held without temperature control must be sold, served, or thrown out after _____ hours.
a) 2
b) 4
c) 6
d) 8

A handwashing sink needs hot/cold water, soap, disposable towels, a trash can, and _____.
a) Hand sanitizer
b) A sign
c) A potable water warning
d) Scrub brushes

Foods prepared on-site may be kept for ____ days
a) 4
b) 6
c) 7
d) 10

Chicken must be cooked to an internal temperature of _____ degrees F.
a) 135
b) 145
c) 155
d) 165

The temperature danger zone is
a) 41 to 135
b) 40 to 140
c) 32 to 155
d) 30 to 144

The second bowl of a three compartment sink is for
a) Washing
b) Rinsing
c) Sanitizing
d) Air Drying

It should take approximately ______ minutes to effectively wash your hands.
a) 15 seconds
b) 20 seconds
c) 30 seconds
d) 60 seconds

Cold foods that will be without temperature control must be sold, served or thrown out within ____ hours.
a) 2
b) 4
c) 6
d) 8

Chicken salad was prepped on April 2nd. What date must it be served by?
a) April 8th
b) April 10th
c) April 12th
d) April 15th

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