Questions and Answers
For thermometers to read temperatures correctly, they must be?
Calibrated
Which food could cause an allergic reaction?
Salted Peanuts
A bandage in a bowl of soup is which type of hazard?
Physical
Which food in a ham sandwich is considered a common food allergen?
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What is the best way to dry a thermometer?
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What is the minimum temperature at which hot food must be kept?
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Which is the correct order of the steps for cleaning and sanitizing?
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A food handler sneezes and then returns to work without washing hands. This is an example of?
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Which empty, cleaned, and sanitized container may be used to store food?
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Is it acceptable for a food handler to rinse hands in the sanitizing compartment of the three-compartment sink?
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Food contamination caused by pathogens on a food handler's body can be controlled by?
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What jewelry can food handlers wear while working?
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A food handler uses the same spatula to place raw hamburgers on a grill and then remove cooked chicken breasts from a frying pan. Is this correct?
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When serving food, a food handler can use the same utensil to?
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When should hand antiseptics be used?
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Dicing onions on the same cutting board used for slicing raw beef can cause?
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Which hot food is in the temperature danger zone?
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A food handler washes hands after using the restroom. This is an example of?
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How are surfaces handled differently than food-contact surfaces?
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The three types of hazards that make food unsafe are?
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Cross-contamination could be caused by carrying?
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What occurs when food is left too long at temperatures that support pathogen growth?
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What causes a sanitizer not to work well?
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A food handler who is throwing out garbage in an outdoor dumpster must?
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The third sink of a three-compartment sink should be used for?
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Washing a wound and covering it with a bandage and a glove is an example of?
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After using a thermometer to check the temperature of cooking poultry, the food handler must clean and sanitize the thermometer and place it in?
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A cutting board is scratched and chipped. What should the food handler do?
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Uncovered lightbulbs may expose food to which type of hazard?
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Which is the correct order for hand-washing?
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Where should a food handler check the temperature of food while it is cooking?
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What is the first thing a food handler should do when prepping a three-compartment sink for dishwashing?
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Which food is a TCS (Time/Temperature Control for Safety) food?
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A food handler notices that the water temperature of the sanitizing solution is too low. Should the food handler use the sanitizing solution to sanitize pans?
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Which food is considered a TCS food?
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Which storage method may cause TCS food to become unsafe?
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How many seconds should the entire hand-washing process take?
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When checking a food's temperature, a food handler should monitor the thermometer until the reading?
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Bacteria grow well between which temperatures?
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Food should be stored at least which distance from the floor?
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Before use, a thermometer must be?
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Staples and metal shavings are examples of which type of hazard?
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Which item must be applied over a bandage on a food handler's finger?
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Which food was received in the temperature danger zone?
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Food scraps are washed and rinsed off of a cutting board. The cutting board is considered?
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Study Notes
Thermometers and Calibration
- Thermometers must be calibrated for accurate temperature readings.
- After checking cooked poultry, thermometers need to be cleaned and sanitized before storage.
Food Allergens
- Common food allergens include items like salted peanuts and wheat bread.
- Special attention is needed when serving foods that may trigger allergic reactions.
Types of Hazards in Food Safety
- Hazards that can contaminate food include physical (e.g. bandages, metal shavings), chemical, and biological factors.
- Practices such as washing and sanitizing surfaces are critical to reduce contamination risks.
Personal Hygiene Practices
- Good personal hygiene is essential for food handlers, including washing hands after using the restroom and when sneezing.
- Jewelry rules dictate that food handlers should wear only plain metal rings while working.
Food Safety Procedures
- The correct order for cleaning and sanitizing is: wash, rinse, sanitize, and air-dry.
- TCS (Time/Temperature Control for Safety) foods include items like cooked beans and sliced melons, which require specific storage temperatures.
Temperature Controls
- Hot foods must be kept at a minimum of 135°F (57°C) to remain safe.
- Bacteria thrive between 41°F and 135°F, known as the temperature danger zone.
Cross-Contamination Prevention
- Using separate utensils for raw and cooked foods prevents cross-contamination.
- Avoid touching food-contact surfaces unnecessarily to maintain safety.
Handwashing Procedures
- The hand-washing sequence includes wetting hands, applying soap, scrubbing, rinsing, and drying, taking at least 20 seconds.
- Hand antiseptics should be used after washing hands for enhanced sanitation.
Storage Guidelines
- Food must be stored at least 6 inches above the floor to prevent contamination.
- TCS foods should not be stored stacked in a way that compromises safety.
Cleaning and Disinfecting
- Surfaces differ in cleaning needs: food-contact surfaces require both cleaning and sanitizing, while non-contact surfaces require cleaning only.
- Thermometers should be properly washed, rinsed, and sanitized before use to ensure they function correctly.
Equipment Handling
- A food handler should secure trash bags when discarding garbage outside.
- A sanitizer must have the proper temperature and concentration; low temperatures can render sanitizers ineffective.
Examples of Ideal Practices
- When handling food, use finger cots over bandaged areas to promote hygiene.
- Always check the thickness of food when measuring cooking temperatures for accuracy.
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Description
Test your knowledge with these flashcards focused on key concepts from ServSafe training. You'll learn important terms related to food safety, allergens, and hazards that can affect the quality and safety of food. Perfect for anyone preparing for the ServSafe certification exam.
