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Serv Safe Exam
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Serv Safe Exam
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25 Questions

1. What foods are associated with shigella?

2. What is a tti?

3. Two- stage cooling.

4. What are the five most common risk factors according to the cdc?

5. What practices require a variance or haccp plan?

6. Minimum temperature for poultry:

7. Foodbourne infections

8. Steps in haccp.

9. What is a shell stock tag?

10. What food is associated with bacillus cereus?

11. Name the tcs foods (potentially hazardous).

12. Name three types of food contamination.

13. What is fattom?

14. What role does the fda play in food safety?

15. What are the guidelines for storing food in dry storage?

16. What items are required at all handwash stations?

17. What is the most important step in pest control?

18. What are msds?

19. Ice crystals are a sign of what in frozen food?

20. What are important procedures for dealing with food deliveries?

21. What's the advantage of an infrared thermometer over other thermometers?

22. What are the guidelines for storing food in a refrigerator?

23. What are the circumstances that require a restaurant to shut down immediately?

24. Two ways to get toxic metal poisoning.

25. What are the qualities of fresh fish?

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