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"Serv-Safe Food Handler"
Study Guide for ServSafe Food Handler Certification
Terms in this set (124)
The three types of hazards that make food unsafe
biological, chemical, and physical
Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as
A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is this
A food handler cleans dirty dishes using hot water and then puts them away with the rest of the clean dishes. This is an example of
poor cleaning and sanitizing
A food handler washes hands and changes gloves after prepping hamburgers and before chopping lettuce. The food handler is
practicing good personal hygeine
A food handler who was called away while prepping a bowl of fruit put the bowl of fruit in the cooler. This is an example of
controlling time and temperature
A food handler uses different cutting boards to chop raw beef and slice melons. This is an example of
preventing cross contamination
The proper order os steps of handwashing are
Wet, Apply soap, Scrub, Rinse, Dry
During the hand washing process you should scrub for
10 - 15 seconds
(Washing hands for a total of 20 seconds)
Hands should be dried with
a single-use paper towel
When should hand antiseptics be used
Food handlers should wash their hands before
starting work for the day
Hand washing sinks are used for...
Hand washing ONLY
A food handler places dirty pans in the hand washing sink because there is no room in the three - compartment sink. Is this acceptable?
What jewelry can food handlers wear while working
Plain metal ring
A food handler does not have time to get a clean apron before the shift starts. What should the food handler do?
Ask the manager for a clean apron
Food handlers must tell the manager when they have what symptom
Pathogens grow well in what temperature range
41 degrees F - 135 degrees F
Which of the following foods needs time and temperature control? can of corn, fried chicken breast, container of salt, bag of flour
fried chicken breast
before use a thermometer must be
washed, rinsed and sanitized
where should a food handler check the temperature of food?
In the thickest part
Cold foods must be kept at
41 degrees F or lower
If a pot of soup registers 139 degrees on the thermometer is it safe to serve?
Yes, the temperature is within the correct range (135 degrees F or over)
How do you label ready to eat foods that have been prepped?
name of food; and use by date
If a food is labelled "Fish: use by today" what should you do?
Do not use the fish and tell the manager
the transfer of pathogens from one surface to another is known as
cross - contamination
Can you hold utensils by the part that touches the food
A food handler is in a hurry and cannot find the ice scoop, but needs to refill a guest drink. What should he do?
FIND THE ICE SCOOP
Where should a cleaning/sanitizing towel be stored when not being used?
In a cleaning/sanitizer solution (bucket)
If you suspect that juice from raw ground beef has dripped onto strawberries, what should you do?
set the strawberries aside and ask the manager what to do
If you suspect that a food item has been contaminated, what should you do?
Label it, set it aside, and notify the manager
3 most common food allergies
eggs, peanuts, shellfish
If a customer is served a dairy product and is allergic to dairy but did not tell the server until being served, what should the server do?
Prep a new dessert by placing a different dessert on a cleaned and sanitized plate and then serve it
surfaces that touch food must be
cleaned and sanitized
cleaning and sanitizing food contact surfaces helps reduce
pathogens on the surface to safe levels
what must be stored away form all food
how do you that a sanitizer will work well?
use a test kit to make sure the sanitizer is the right strength
Where should you clean a garbage can?
outside the operation
If you notice signs of pest infestation when should you tell the manager
Droppings that look like grains of black pepper are a sign of
Why are elderly people at higher risk for food borne illnesses?
Their immune systems have weakened with age
The three categories of food safety hazards are...
biological, physical, chemical
For a foodborne illness to be considered and "outbreak", a minimum of how many people must experience the same illness after eating the same food?
The five most common risk factors that cause foodborne illnesses are...
1. failing to cook food adequately
2. holding food at incorrect temps
3. using contaminated equipment
4. practicing personal hygiene
5. Purchasing food from unsafe sources
Foodborne pathogens grow well at temperatures between...
41 and 135
food, acidity, time, temp, oxygen, moisture
Which pathogen is primarily found in the hair, nose, and throat of humans?
While commonly linked with contaminated ground beef, what pathogen has also been linked with contaminated produce?
Shiga toxin- producing e-coli
Which practice can reduce salmonella spp in poultry to safe levels?
Cooking food to the right temp
Covering wounds can help prevent the spread of with pathogen?
Which food borne illness has been linked with ready to eat food and shellfish contaminated by sewage?
Viruses such as norovirus and hepatitis A can be spread when food handlers fail to...
wash their hands
What is the best way to prevent a foodborne illness caused by seafood toxins?
Purchasing food from reputable suppliers
A person who ate raw oysters later became disoriented and suffered memory loss. What illness was most likely the cause?
Amnesic shellfish poisoning
Food service operations should not use mushrooms unless they have been...
Purchased from an approved reputable supplier
Eggs and peanuts are dangerous for people with...
Cooking tomato sauce in a copper pot can cause which foodborne illness?
Toxic metal poisoning
To prevent chemical contamination chemicals should be stored...
Separate from food and utensils
Itching and tightening of the throat are symptoms of...
To prevent food allergens from being transferred to food...
clean and sanitize utensils before use
What three points should a food defense program focus onto prevent possible threats to food?
Human elements, building interior, personal hygiene
What must food handlers do after touching their hair, face, or body?
Wash their hands
What should food handlers do after prepping food and before using the restroom?
take off their aprons
Which piece of jewelry can be worn by a food handler?
Plain band ring
When should hand antiseptics be used?
After washing hands
When should food handlers who wear gloves wash their hands?
before putting on gloves
Food handlers should keep their finger nails..
short and unpolished
A cook wore single use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What was his mistake?
The cook did not wash his hands and put on new gloves before slicing the buns
When a food handler has been diagnosed with shigellosis, what steps must be taken?
The food handler must be told to not come into work
Food handlers cannot work in their operation if they have an illness caused by which pathogen?
Food handlers who work in a nursing home cannot work if they have which symptoms?
Sore throat with fever
Food handlers should not eat, drink, smoke, or chew gum or tobacco while..
What should food handlers do if they cut their fingers while preparing food?
Cover the wound with a bandage and a glove or finger cot
What should a manager do at a nursing home if a cook calls with headache, nausea, and diarrhea?
Tell them to stay away from work and see a doctor
A food handler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. What must be done to the cutting board?
Washed, rinsed, sanitized
Which of these practices can help prevent cross contamination?
Using a designated cutting board when preparing meat
Infrared thermometers should be used to...
take the surface temperature of a grill
At what temperatures do food borne pathogens grow most quickly?
between 70 and 125
What thermocouple probe should be used to check the temperature of a stockpot of soup?
When a thermometer is calibrated using the ice point method, it should be adjusted to ___ after the stem or probe has been placed in the ice water.
32 degrees F
What type of thermometer is not appropriate for use in a restaurant or food service operation?
What is the most important factor in choosing an approved food supplier?
It has been inspected and complies with local, state, and federal laws
Raw, shucked shellfish that is received in a container bigger than one half gallon must have the packers name, address, a certification number, and a...
What is the max acceptable receiving temp of fresh beef?
What is the warmest acceptable receiving temperature for eggs?
Large ice crystals in a case of frozen food are evidence that the product may have been...
thawed and refrozen
How should cartons of coleslaw be checked for correct receiving temperatures?
Open carton and stick thermometer stem into the food
A box of sirloin steaks carries a state department of agriculture inspection stamp. What does this stamp indicate?
The meat and processing plant have met USDA or a state department of agricultures standards
Which food should be rejected?
live shellfish received with out shellstock tags
Which food requires a USDA inspection stamp?
What is TCS food?
Food that contains moisture and protein and has a neutral or slightly acidic pH. Such food requires time temp control to prevent the growth of microorganisms and the production of toxins.
What is the warmest temperature at which ground beef can be safely stored?
Dry storage rooms should be kept at what temp?
A restaurant that has prepared tuna salad can store it at 41 or lower for a max of how many days?
Why should lining cooler shelves with aluminum foil be avoided?
It can restrict the flow of cold air
Beef stew must be cooled from __to __within __hours and from __to __or lower within the next __
135, 70, 2, 70, 41, 4
What is the minimum internal cook temp or stuffed pork chops?
What are the time and temp requirements for reheating tcs food for hot holding?
165 for 15 seconds within 2 hours
What is the danger of not cleaning and sanitizing a prep table between uses?
What is correct way to cool a pot of clam chowder?
put pot in ice water
The temp of roast is checked to see if it has met its critical limit of 145 for four minutes. This is an example of which haccp principle?
The temp of pot of stew is checked during holding. It has not met the critical limit and is thrown out according to policy, This is an example of which haccp principle?
The five most common risk factors for foodborne illnesses are...
purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect temps, practicing poor personal hygiene, and using contaminated equipment
What is the first step in developing a haccp plan?
conduct hazard analysis
A food safety mgmt system is a group of ____ preventing foodborne illness
procedures and practices
What is the purpose of a food safety mgmt system?
to identify and control possible hazards
What is the third step in active managerial control?
monitor the policies and procedures
What must be done to ensure that a sanitizer solution spray for food contact surfaces, is made correctly?
Test the solution with sanitizer test kit
Flatware and utensils that have been cleaned and sanitized should be stored..
with the handles facing up
People on chemotherapy have a higher risk of contracting a foodborne illness
Pre school age are more likely to become ill from contaminated food than adults
A foodborne illness outbreak can raise an establishments insurance program
A foodborne illness can occur if food is not cooled properly
spore forming bacteria found in soil. The bacteria can produce two different toxins when allowed to grow to high levels. The toxins cause different illnesses (diarrhea and vomiting)
People can get sick when the eat raw or undercooked fish containing this parasite (herring, cod, halibut, mackerel, pacific salmon)
Ciguatera fish poisoning
Found in marine algae. Cannot be detected by smell or taste. Cooking and freezing will not eliminate it. (barracuda, grouper, jacks, snapper)
symptoms- reversal of hot and cold, nausea, vomitting, tingling, muscle and joint pain
Copper utensils can cause illness when used to prepare acidic food
IF you transfer a chemical to a new container, you must label it with the name
Delivery ppl and service contractors are possible food defense risks
Milk is a common food allergen
A person with a shellfish allergy who unknowingly eats soup made with clam juice may experience a tightening in the throat
Handwashing takes 20 seconds
gloves should be changed before beginning a different task
Food handlers must wash their hands after smoking
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