ServSafe - Let's Test Your Knowledge Question Preview (ID: 50106)


A Test Of Your Servsafe Knowledge. TEACHERS: click here for quick copy question ID numbers.

What is the flow of food?
a) The path food takes through an establishment
b) The order you put the food in a recipe
c) The order you place the food in the refrigerator
d) The order in which you put the liquids

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

What is the TDZ (Temperature Danger Zone)?
a) 41* F - 135* F
b) 35* F - 141* F
c) 35* F - 135* F
d) 41* F - 141* F

The temperature range within which microorganisms grow most rapidly?
a) 70* F - 125* F
b) 41* F - 135* F
c) 35* F - 141* F
d) Any time it is in the danger zone

The maximum time TCS food can be held in the TDZ (temperature danger zone)?
a) 4 hours
b) 3 hours
c) 6 hours
d) 2 hours

The temperature that poultry MUST be cooked to?
a) 165* F
b) 155* F
c) 145* F
d) 135* F

What temperature should ground meat be cooked to?
a) 155* F
b) 165* F
c) 145* F
d) 135* F

What temperature should whole cuts of meat be cooked to?
a) 145* F
b) 165* F
c) 155* F
d) 135* F

What temperature should leftovers be reheated to?
a) 165* F
b) 155* F
c) 145* F
d) 135* F

How long do you have to get food to the right temperature when reheating it?
a) 2 hours
b) 3 hours
c) 4 hours
d) 6 hours

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