ServSafe Food Safety Certification 101 Questions And Answers Set 01
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Terms in this set
101
How often must water from a private well be tested?
At least once a year.
Which item must be washed, rinsed, and sanitized?
Cutting boards.
What is the required minimum temperature for a high temperature dishwashing machine's final sanitizing rinse?
180° F (82° C).
How should a thermometer be calibrated using the ice point method?
Adjust to 32° F (0° C).
Which food is considered a major food allergen by the FDA?
Soybeans.
What is the maximum acceptable receiving temperature for fresh beef?
41° F (5° C).
Which practice is prohibited in food prep areas?
Chewing gum.
Which of the following is considered a time/temperature control for safety (TCS) food?
Baked potatoes.
What type of sink is required for disposing of dirty mop water?
Service sink.
Why must garbage containers be leakproof, waterproof, and pest proof?
To prevent odors and pest attraction.