ServSafe Matching
| Which piece of jewelry is a foodhandler allowed to wear |
| Scromboid poisoning can be prevented by |
| purchasing fish from approved, reputable suppliers. |
| A foodhandler who spends an entire shift forming hamburger patties should change gloves |
| every 4 hours during continual use and more often as needed |
| How should the temperature of a shipment of sour cream be taken when it arrives at an operation? |
| Remove the lid of a container and put the thermometer stem into the sour cream |
| Which is a biological contaminant |
| Ciguatera toxin in red snapper |
| For which condition should you reject a shipment of fresh chicken |
| No USDA or state department of agriculture inspection stamp |
| What is the 3rd step in cleaning and sanitizing a cutting board? |
| What is the purpose of MSDS sheets? |
| to inform staff of safe use and hazards associated with chemicals used in the operation. |
| Why are infants and young children at higher risk for getting foodborne illness? |
| They have not built up their immune systems. |
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