1. ServSafe Questions 1. When should food handlers who wear gloves wash their hands? Before putting on gloves 2. What are examples of biological contaminants? Bacteria, viruses, fish toxins, parasites, and fungi 3. What are examples of physical contaminants? Staples, bandages, dirt, bones, hair,.. 4. What populations are considered high risk for getting foodborne illness? Elderly, preschool-aged children, and those with compromised immune systems 5. What agency inspects all food EXCEPT meat, poultry, and eggs? FDA 6. What agency created the Food Code? FDA 7. What agency inspects meat, poultry, and eggs? USDA 8. What agencies enforce regulations and issue licenses and permits? Regulatory authorities 9. What are examples of TCS foods? Baked potatoes, meat, poultry, sliced melons, dairy, tofu, sprouts, shell eggs, cut tomatoes, fish,... 10. Water should be at least what temperature for washing hands? 100F (38C) 11. When should foodhandlers who wear gloves wash their hands? Before putting on gloves 12. When can hand antiseptics be used in foodservice? ONLY after washing hands 13. Hand antiseptics must comply with what agency standards? FDA and CFR 14. Should you handle ready-to-eat food with bare hands? NO 15. What type of jewelry is acceptable? Plain band ring 16. Where is it acceptable to eat or drink in operation? In break or designated areas

2. ServSafe Questions 17. What should food handlers do after prepping food and before using restroom? Take off aprons 18. List ways to prevent cross-contamination. Use separate equipment, sanitize, prep food at different times, and buy prepared food 19. The temperature danger zone or TDZ, consists of what temperatures? 41F (5C) -135F (57C) 20. Pathogens grow more rapidly in what temperatures? 70F-125F 21. Give examples of when food is time-temperature abused. Cooked to wrong internal temp, held at wrong temp, or cooked or reheated incorrectly 22. This thermometer is useful for checking thick foods. Bimetallic stemmed thermometer 23. When using bimetallic stemmed thermometer, how far do you insert stem into food? Up to dimple in thermometer stem 24. Which thermometers are useful for checking temps of both thick and thin food? Thermocouples and thermistors 25. This thermometer is useful for checking temperature of liquids, like sauces. Immersion probe 26. This thermometer is used to check temp of flat cooking equipment. Surface probe 27. This thermometer is used to check internal temp of food-Especially great for thin foods. Penetration probe 28. This thermometer checks temperatures inside coolers and ovens. Air probe 29. This thermometer measures temp of food and equipment surfaces. Infrared or laser thermometer 30. This thermometer does NOT need to touch a surface to check the temp which reduces chances for cross-contamination. Infrared or laser thermometer

3. ServSafe Questions 31. This thermometer can indicate if food has been time-temperature abused. TTI (Time Temperature Indicator) 32. Food thermometers must be accurate to what temp? +/- 2F 33. Thermometers used to measure air temp in food-storage equipment must be accurate to what degree? +/- 3F 34. How long should you insert bimetallic stemmed thermometer in food to check temp? At least 15 seconds 35. What are steps to cleaning utensils, equipment, and work surfaces? Wash, rinse, and sanitize 36. Most foodborne illnesses occur due to what abuse? Time-temperature abuse 37. What type of paperwork do you need if prepping food in different way? 38. Where should you stick the thermometer when checking food-thickest or thinnest place? Thickest 39. You should check temperature in a minimum of how many places? 2 40. What is minimum internal temp. for poultry? 165F 41. What is minimum internal temp for ground meat, ground seafood, and ostrich? 155F 42. What is minimum internal temp for seafood, steaks, and roasts? 145F 43. Food cooked in microwave must be cooked to what temp? 165F

4. ServSafe Questions 44. You must cool TCS food from 135F to 41F or lower within how many hours? 45. What ways can be used to cook food? 46. Commercially processed and packaged ready-to-eat food like cheese sticks must be heated to at least what temp? 47. What is maximum water temp. allowed when thawing food under running water? 48. How long should you keep shellstock identifcation tags? 90 days from date last shellfish was used 49. Fish eaten raw or partially cooked must indicate what on documentation? The fish was correctly frozen before receiving it. 50. What do tags indicate? When and where shellfish were harvested 51. Fish eaten raw or partially cooked must indicate what on documentation? Fish was correctly frozen before receipt 52. How long are these documents kept? 90 days from sale of fish 53. How long can TCS food be stored that was prepped in-house? 7 days 54. What must be listed on label of TCS food prepped in-house? Date food should be thrown out 55. TCS food must be marked/labeled if held for more than how long? 24 hours 56. Does refrigeration kill all pathogens? No 57. Should you line refrigerator shelves? No 58. At what temperature should cold TCS food be stored? 41F or lower 59. What is FIFO? First In First Out

5. ServSafe Questions 60. Where should ready-to-eat food be stored? Top shelf 61. Where should whole or ground poultry be stored? Bottom shelf as needs to reach higher internal temp 62. KNOW INTERNAL COOKING TEMPS OF FOOD AND STORAGE 63. Cooler storage is based on internal cooking temps-Ready to eat food is stored on top shelf as it does not require further cooking, next shelf is food cooked to internal temp of 135F (Fruit, veg, beans, rice, and pasta that will be hot-held for service), then 145F (Steaks, chops, commercially raised game, and shell eggs that will be immediately served), then 155F (Ground meat, injected meats, ratites, ground seafood, shell eggs hot-held for service, and mechanically tenderized meat), then 165F on bottom shelf (Poultry-chicken, turkey, or duck, stuffing, stuffed meats, and previously cooked dishes that include TCS ingredients) 64. What is poultry? Domestic fowl such as chicken, turkey, and duck 65. At what temp. should you receive hot TCS food? 135F 66. What is benefit of checking food every two hours? Leaves time for corrective action 67. You can hold cold food for up to how many hours if it meets necessary guidelines? 6 hours 68. You can hold hot food for up to how many hours if it meets necessary guidelines? 4 hours 69. How should you hold flatware? By handles 70. Sneeze guards should be how far off the counter? 14 inches and 7 inches beyond food 71. What are common risk factors for foodborne illness? Failure to cook food correctly, holding food at incorrect temps, using contaminated equipment, purchasing food at incorrect temps, practicing poor personal hygiene

6. ServSafe Questions 72. What does HACCP stand for? Hazard Analysis Critical Control Point 73. List 2 two conditions that really encourage growth of bacteria? High levels of moisture, food held between 70F and 125F 74. What does What does FAT TOM mean? Food, Acidity, Time. Temperature, Oxygen, and Moisture=Factors affecting growth of bacteria 75. What is the range of the pH scale? 0-14 O=highly acidic and 14=highly alkaline Bacteria growth prefers neutral range around 4.5-7.5 76. What information must be included on a food label for cold food? Time removed and time it must be thrown out 77. What type of paperwork do you need if prepping food in a different way? Variance 78. What are 2 ways to sanitize food-contact surfaces? Heat and chemicals 79. Water must be heated to what minimum temp. if using heat sanitizing method? 171F (77C) 80. How long must you soak items? 30 seconds 80. What are the three types of chemical sanitizers? Chlorine, iodine, and quats 81. What are two steps for sanitizing when using a detergent-sanitizer blend? Once to clean and second to sanitize 82. What 5 critical factors influence effectiveness of chemical sanitizers? Concentration, pH, temperature, water hardness, and contact time 83. Water hardness refers to amount of wat in your water? Minerals 84. What is minimum amount of time item must stay in cotnact with chlorine solution? 7 seconds 85. What is minimum amount of time item must remain in contact with iodine or quats solution? 30 seconds

7. ServSafe Questions 86. What are the 5 steps used to clean and sanitize surfaces? Scrape and remove bits, wash surface, rinse surface, sanitize, and air dry 87. What should food handlers do priot to leaving and returning to prep area? Wash hands 88. What should servers do after clearing a table? Wash hands 89. In how many places should you take food temp. and why? Minimum of 2 places as temp. can vary in food 90. After how many hours must you clean and sanitize work surfaces if in constant use? Every 4 hours 91. Final rinse cycle of high-temperature dishwashers must reach what temp? 180F and 165F for stationary rack or single-temp machines 92. Chemical sanitizing dishwashers can clean at lower temperatures. 93. How do you use a 3-compartment sink? First sink is for washing items, second sink is for rinsing, and third sink is for sanitizing 94. How should glasses and ups be stored on shelves? Upside down to protect from contamination 95. What agency requires MSDS (Material Safety Data Sheets for chemicals? OSHA (Occupational Safety and Health Administration) 96. Outdoor containers such as garbage containers must be placed on what type of surface? Smooth, durable, and nonabsorbent, such as asphalt or concrete and must have tight-fitting lid 97.What is the best way to prevent backflow? Avoid a cross-connection

8. ServSafe Questions 98. What is only reliable way to prevent backflow? Create an air gap 99. What is an air gap? Air space that separates water supply outlet from potentially contaminated source 100. What is backflow? Reverse flow of contaminants through cross-connection into drinkable water supplyand can be caused by pressure or by high water in one area use creating a vacuum in plumbing system 101. What items require a variance? Packaging fresh juice on-site for sale, sprouting seeds or beans, packaging food using vacuum-packed, sous vide, or MAP method, smoking food for preservation purposes (NOT flavor), curing food, or adding food additives for preservation, and custom-processing of animals 102. What type of thermometer is best for checking a dishwasher? Maximum registering thermometer 103. How can you check a sanitizer's effectiveness? Use a test kit 104. What agency is responsible for regulating food that crosses state lines? FDA 105. What agency regulates retail and foodservice operations? State and local regulatory authorities