ServSafe Food Handler #2 Flashcards

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Questions and Answers

What are the three types of hazards that make food unsafe?

Biological

Chemical

Physical

All of the above (correct)

Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as?

Pathogens

What type of hazard is a food handler spilling sanitizer into the fryer?

Chemical

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 Signup and view all the answers

A food handler washes hands and changes gloves after prepping hamburgers and before chopping lettuce. The food handler is?

Practicing good personal hygiene Signup and view all the answers

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 Signup and view all the answers

A food handler uses different cutting boards to chop raw beef and slice melons. This is an example of?

Preventing cross-contamination Signup and view all the answers

The proper order of steps of handwashing are __________.

Wet, Apply soap, Scrub, Rinse, Dry Signup and view all the answers

During the hand washing process, you should scrub for how long?

10 - 15 seconds Signup and view all the answers

Hands should be dried with?

A single-use paper towel Signup and view all the answers

When should hand antiseptics be used?

After handwashing Signup and view all the answers

Food handlers should wash their hands before?

Starting work for the day Signup and view all the answers

Hand washing sinks are used for?

Hand washing ONLY Signup and view all the answers

Is it acceptable to place dirty pans in the hand washing sink because there is no room in the three-compartment sink?

False Signup and view all the answers

What jewelry can food handlers wear while working?

Plain metal ring Signup and view all the answers

If a food handler does not have time to get a clean apron before the shift starts, what should they do?

Ask the manager for a clean apron Signup and view all the answers

Food handlers must tell the manager when they have what symptom?

Diarrhea Signup and view all the answers

Pathogens grow well in what temperature range?

41 degrees F - 135 degrees F Signup and view all the answers

Which of the following foods needs time and temperature control?

Fried chicken breast Signup and view all the answers

Before use, a thermometer must be?

Washed, rinsed, and sanitized Signup and view all the answers

Where should a food handler check the temperature of food?

In the thickest part Signup and view all the answers

Cold foods must be kept at?

41 degrees F or lower Signup and view all the answers

If a pot of soup registers 139 degrees on the thermometer, is it safe to serve?

True Signup and view all the answers

How do you label ready to eat foods that have been prepped?

Name of food; and use by date Signup and view all the answers

If a food is labeled 'Fish: use by today,' what should you do?

Do not use the fish and tell the manager Signup and view all the answers

The transfer of pathogens from one surface to another is known as?

Cross-contamination Signup and view all the answers

Can you hold utensils by the part that touches the food?

False Signup and view all the answers

What should a food handler do if they are in a hurry and cannot find the ice scoop?

Find the ice scoop Signup and view all the answers

Where should a cleaning/sanitizing towel be stored when not being used?

In a cleaning/sanitizer solution (bucket) Signup and view all the answers

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 Signup and view all the answers

If you suspect that a food item has been contaminated, what should you do?

Label it, set it aside, and notify the manager Signup and view all the answers

What are the three most common food allergies?

Eggs, peanuts, shellfish Signup and view all the answers

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 Signup and view all the answers

Surfaces that touch food must be?

Cleaned and sanitized Signup and view all the answers

Cleaning and sanitizing food contact surfaces helps reduce?

Pathogens on the surface to safe levels Signup and view all the answers

What must be stored away from all food?

Chemicals Signup and view all the answers

How do you know that a sanitizer will work well?

Use a test kit to make sure the sanitizer is the right strength Signup and view all the answers

Where should you clean a garbage can?

Outside the operation Signup and view all the answers

If you notice signs of pest infestation, when should you tell the manager?

Right away Signup and view all the answers

Droppings that look like grains of black pepper are a sign of?

Cockroaches Signup and view all the answers

Study Notes

Food Safety Hazards

Three main types of hazards that make food unsafe: biological, chemical, and physical.
Pathogens are harmful microorganisms such as bacteria, viruses, parasites, and fungi that cannot be seen, tasted, or smelled.

Chemical Hazards

Spilling sanitizer into a fryer creates a chemical hazard.
Chemicals must be stored away from food to avoid contamination.

Cleaning and Sanitizing

Poor cleaning procedures lead to unsafe food practices, such as mixing dirty and clean dishes.
Cleaning and sanitizing food contact surfaces reduces pathogens to safe levels.

Personal Hygiene

Food handlers demonstrate good personal hygiene by washing hands after handling raw foods and changing gloves appropriately.
Hand washing should follow a specific process: wet, apply soap, scrub for 10-15 seconds, rinse, and dry with a single-use paper towel.

Time and Temperature Control

Storing potentially hazardous food, like a bowl of fruit, in a cooler represents effective time and temperature control.
Foods that require strict temperature control include fried chicken, which must be kept at safe temperatures (41°F or lower for cold food, 135°F or higher for hot food).

Handwashing Procedures

Hand washing sinks are designated for hand washing only and should not be used for other tasks.
Thermometers must be washed, rinsed, and sanitized before use; food temperature should be checked in the thickest part.

Food Labels and Allergies

Ready-to-eat foods must be labeled with the name and use-by date.
Common food allergies include eggs, peanuts, and shellfish; servers must act immediately if a food allergy is identified.

Cross-Contamination Prevention

Using separate cutting boards for raw meats and fresh produce prevents cross-contamination.
Pathogen transfer from one surface to another is known as cross-contamination, which must be avoided.

Pest Management

Signs of pest infestation should be reported to a manager immediately.
Droppings similar to grains of black pepper indicate cockroach presence.

Miscellaneous Guidelines

Utensils should not be held by the parts that touch food to prevent contamination.
Always use proper tools, such as an ice scoop, to handle food items like ice.
Chemicals must be handled safely and kept away from food at all times.

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Description

Test your knowledge of food safety concepts with these flashcards! This quiz covers critical topics such as food hazards, pathogens, and preventable measures in food handling. Perfect for anyone preparing for the ServSafe Food Handler certification.