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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. Garbage containers inside must be; (3)

3. When should you recalibrate the thermometer

4. Alert

5. What should food handlers do to prevent food allergens from being transferred to food?

6. How do you store clean silverware

7. Special food

8. Back siphonage is

9. Big 8 (allergens)

10. Cross contamination

11. When setting up a three- compartment sink the third sink

12. High- temperature machines must:

13. Tcs foods

14. What organization creates national standards for foodservice equipment?

15. What is the most important way to prevent a food borne illness caused by bacteria?

16. Allergens

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

18. The first step before cleaning is

19. When holding cold food without temperature control: (5)

20. Immersion probe

21. Cdc (centers for disease control) and phs (us public health service)

22. Always follow ____________ to ensure proper temp and concentration

23. Handwashing sinks must:

24. What is the most important factor in choosing a food supplier?

25. Never dump mop water or other liquid waste into:

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