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Serv Safe Exam Full Review
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Serv Safe Exam Full Review
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25 Questions

1. Iodine (3 requirements)

2. An msds sheet must

3. Parasites (4)

4. Pathogen

5. Big 8 (allergens)

6. Usda

7. Thawing (4 methods)

8. When do you use pasteurized eggs

9. What organization creates national standards for foodservice equipment?

10. How many spots in the food should you check the temperature

11. Ways to sanitize a surface - chemicals (3 types)

12. An illness is considered an outbreak when:

13. The purpose of an ipm [intergrated pest management program]: (2)

14. High temp machine & stationary rack: check these temperatures with either (2)

15. Danger zone

16. Immersion probe

17. State and local authorities

18. Parasites are commonly linked with which type of food?

19. How do you store clean glasses

20. Preventing cross contamination

21. Penetration probe

22. Fattom

23. Approved water sources must be: (4 sources)

24. Labeling procedure

25. Variances

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