How well do you know about servesafe diagnostic? Simply take this quiz and prove yourself!
Deviled eggs
Potato salad
Raw carrots
Rare hamburgers
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Their immune systems are not strong?
They have not received all of their immunizations.
They only eat ready-to-eat food
They have hidden allergies
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Apply hand antiseptic
Wash hands
Put disposable gloves back on
Rinse hands in warm water
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April 4
April 8
April 10
April 12
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Telephone
Text or email message
Labels on food
Verbal instructions
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Pasteurized
Pooled
Hard-boiled
Shelled
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Bags of organic cookies in torn packaging
Bottled milk at 41 degrees F
Shell eggs at an air temperature of 45 degrees F
Live oysters at 50 degrees F
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Internal food
Air
Surface
Oven
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12 hours
24 hours
48 hours
72 hours
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To ensure the thermometer is calibrated correctly
It is required by the manufacturer
To ensure the thermometer is accurate to +/-2 degrees F or +/-1 degrees C
Temperature may vary in the food
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12:00 p.m.
2:00 p.m.
3:00 p.m.
4:00 p.m.
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Buy food that does not require prepping
Prep food on both sides of a cutting board
Prep raw food and ready-to-eat food at the same time
Avoid time-temperature abuse
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Stored food away from the wall
Stored food 4 inches off the floor
Stored food underneath a stairwell
Stored food in an empty chemical container
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When candy is being made
When checking liquids
When enclosed in a shatterproof casing
When hanging in a cooler
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U.S. Public Health Service
Centers for Disease Control
U.S. Department of Agriculture
Occupational Safety and Health Administration
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Pack date
List of ingredients
Storage guidelines
Serving size
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2 hours
4 hours
6 hours
8 hours
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135 degrees F
145 degrees F
155 degrees F
165 degrees F
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Quiz Review Timeline (Updated): Oct 14, 2024 +
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