ServSafe Practice Flashcards
Test your knowledge on food safety with these ServSafe practice flashcards. This quiz covers essential topics such as imminent health hazards, food safety regulations, and proper storage of cleaning supplies. Perfect for anyone preparing for the ServSafe certification exam.
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Quiz51 Questions
Study Notes1 Note
Podcast1 Episode
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ServSafe Practice Flashcards
Quiz • 51 Questions
Study Notes
4 min • Summary
ServSafe Practice Flashcards - Podcast
Podcast
Materials
List of Questions51 questions
- Question 1
- Imminent health hazards
- Question 2
- Made from potable/drinkable water
- Question 3
- OSHA
- Question 4
- In a location away from food prep areas
- Question 5
- A faucet extends below the flood rim in sink
- Question 6
- Leak proof, waterproof, and easy to clean
- Question 7
- 171 degrees F
- Question 8
- Build up of soil residues
- Question 9
- Check the master cleaning schedule
- Question 10
- Chocolate sauce
- Question 11
- 90 days after serving to the customer
- Question 12
- Cleaned and sanitized regularly
- Question 13
- Ask for Identification
- Question 14
- Be easy to read with numbered markings
- Question 15
- Sanitize parts and air dry
- Question 16
- USDA
- Question 17
- Tight fitting seals
- Question 18
- A cross connection has been created
- Question 19
- Displaying live shellfish in a tank
- Question 20
- Chemical contamination
- Question 21
- Ciguatera
- Question 22
- After washing hands
- Question 23
- Parts per million (ppm)
- Question 24
- Backsiphonage
- Question 25
- Vapor pressure
- Question 26
- Approved signage
- Question 27
- Stored at 41 degrees F or lower
- Question 28
- Corrective action
- Question 29
- Hepatitis A
- Question 30
- Oven to 165 F for 15 seconds
- Question 31
- Prevent the entry of rodents
- Question 32
- Spraying a solution of quat on slicer parts after washing
- Question 33
- Purchasing
- Question 34
- 41 F
- Question 35
- Remove them from inventory and relocate them to a separate area
- Question 36
- Saliva can get on food handlers' hands
- Question 37
- Cooked to order hamburgers
- Question 38
- Leak proof, waterproof and easy to clean
- Question 39
- 4.6-7.0
- Question 40
- 165 F
- Question 41
- Close the operation immediately
- Question 42
- At a maximum air temperature of 45 F and cooled to 41 F or lower within 4 hours
- Question 43
- A bowl of cooked rice
- Question 44
- Concentration
- Question 45
- Cool the soup correctly, store it in the cooler and reheat it on the stove to 165 F
- Question 46
- Throw it out
- Question 47
- Sliced peppers
- Question 48
- Produce reduced oxygen packaging (ROP) food
- Question 49
- Poliovirus
- Question 50
- May open only with the approval of the regulatory authority
- Question 51
- Rinse, scrape or soak all items before washing