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ServSafe Quiz

Select the Answer that corresponds to the displayed Question.
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1. Food must be cooled from 135* F to __ within 2 hours.




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2. ___-____ relies on volunteers acting out a script.




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3. TCS stands for




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4. What is the minimum internal cooking temperature for seafood?




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5. What is the purpose of MSDS sheets?




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6. Jaundice is a symptom of which foodborne illness?




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7. To work with food, a foodhandler with a wound must




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8. What is the 3rd step in cleaning and sanitizing a cutting board?




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9. A backup of raw sewage has occurred in the kitchen. What should happen next?




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10. A stockpot of soup that needs to cool should be placed in this




Select the Question that corresponds to the displayed Answer.
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11. Ciguatera toxin in red snapper




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12. They have not built up their immune systems.




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13. allergies




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14. above




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15. rinsing, scraping or soaking items




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16. purchasing fish from approved, reputable suppliers.




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17. material safety data sheet




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18. Restrict them from working with food




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19. every 4 hours during continual use and more often as needed




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20. close an operation





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