Servsafe
Quiz by Cheryl Kies
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59 questions
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- Q1What is sanitizing?Reducing the number of pathogens to safe levels30s
- Q2If food contact surfaces are in constant use, how often must they be cleaned and sanitized?Every 4 hours30s
- Q3The steps for cleaning and sanitizingRemove food from surface, wash, rinse, sanitize, air dry30s
- Q44 ways to thaw out foodMicrowave, fridge, under cold water, during cooking process30s
- Q5Poultry should be cooked to this temp16530s
- Q6Reheated foods should be cooked to this temp16530s
- Q7Pork chops, steaks, roast should be cooked to this temp14530s
- Q8Hamburger should be cooked to this temp15530s
- Q9Fish should be cooked to this temp14530s
- Q10The temp range of the danger zone41-13530s
- Q11If a frozen package has ice crystals, what problem caused this?Time temperature abuse30s
- Q12These must have identification tags in order to accept the shipment/deliveryShellfish30s
- Q13Shell eggs and milk can be received at this temp45 or lower30s
- Q14Cold foods should be delivered at this temp41 or below30s
- Q15Hot foods should be delivered at this temp135 or above30s