Podcast
Questions and Answers
It is important to cover food when storing it in order to:
It is important to cover food when storing it in order to:
A food handler has finished slicing raw pork. Before chopping lettuce, the food-contact surface should be:
A food handler has finished slicing raw pork. Before chopping lettuce, the food-contact surface should be:
How many seconds should the entire hand washing process take?
How many seconds should the entire hand washing process take?
Before washing dishes in a dishwasher, a food handler should ensure that:
Before washing dishes in a dishwasher, a food handler should ensure that:
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Which item must be applied over a bandage on a food handler's finger?
Which item must be applied over a bandage on a food handler's finger?
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It is correct to store towels that are used to clean food spills in a sanitizer solution when they are not in use.
It is correct to store towels that are used to clean food spills in a sanitizer solution when they are not in use.
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Which food is stored correctly?
Which food is stored correctly?
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Which must be cleaned and rinsed but NOT sanitized?
Which must be cleaned and rinsed but NOT sanitized?
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A food handler comes to work with diarrhea and begins prepping food. Which risk is the food handler taking?
A food handler comes to work with diarrhea and begins prepping food. Which risk is the food handler taking?
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The use-by date of a stored bowl of potato salad is today. Can the salad be served?
The use-by date of a stored bowl of potato salad is today. Can the salad be served?
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A food handler notices that a cutting surface has food bits dried onto it and runs it through the dishwasher. This is an example of:
A food handler notices that a cutting surface has food bits dried onto it and runs it through the dishwasher. This is an example of:
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A food handler noticed that the temperature of the cooler is 55 degrees F (13 degrees C). What should the food handler do next?
A food handler noticed that the temperature of the cooler is 55 degrees F (13 degrees C). What should the food handler do next?
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During hand washing, food handlers should scrub their hands and arms thoroughly clean their:
During hand washing, food handlers should scrub their hands and arms thoroughly clean their:
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Which food needs time and temperature control for safety?
Which food needs time and temperature control for safety?
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A food handler who was called away while prepping a bowl of fruit puts the bowl of fruit in the cooler. This is an example of:
A food handler who was called away while prepping a bowl of fruit puts the bowl of fruit in the cooler. This is an example of:
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Which food item is ideal for bacterial growth?
Which food item is ideal for bacterial growth?
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Which is a physical hazard?
Which is a physical hazard?
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A food handler cleans up a spill. What should the food handler do next?
A food handler cleans up a spill. What should the food handler do next?
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A food handler may wear nail polish while working with food if:
A food handler may wear nail polish while working with food if:
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Pests are a food safety hazard because they:
Pests are a food safety hazard because they:
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Food contamination caused by pathogens on a food handler's body can be controlled by:
Food contamination caused by pathogens on a food handler's body can be controlled by:
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Food handlers who cut raw vegetables and raw poultry on different cutting surfaces are taking steps to prevent the:
Food handlers who cut raw vegetables and raw poultry on different cutting surfaces are taking steps to prevent the:
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Which hot food is in the temperature danger zone?
Which hot food is in the temperature danger zone?
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Which empty, cleaned, and sanitized container may NOT be used for storing food?
Which empty, cleaned, and sanitized container may NOT be used for storing food?
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Should food handlers use bare hands when serving muffins?
Should food handlers use bare hands when serving muffins?
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At which temperature can cooked chicken breasts be hot-held?
At which temperature can cooked chicken breasts be hot-held?
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Stocked hand washing stations must have which item?
Stocked hand washing stations must have which item?
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Before handling food what should food handlers do when they have wounds on their hands?
Before handling food what should food handlers do when they have wounds on their hands?
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In a self-service area, salad dressings are placed on ice to keep them cold. A food handler grabs a few pieces of this ice and puts it into a customer's cup of hot soup to cool it. Why is this NOT allowed?
In a self-service area, salad dressings are placed on ice to keep them cold. A food handler grabs a few pieces of this ice and puts it into a customer's cup of hot soup to cool it. Why is this NOT allowed?
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When should food handlers wash their hands?
When should food handlers wash their hands?
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A bandage in a bowl of soup is which type of hazard?
A bandage in a bowl of soup is which type of hazard?
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Which item does NOT have a food-contact surface?
Which item does NOT have a food-contact surface?
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Which item must be cleaned and sanitized?
Which item must be cleaned and sanitized?
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A food handler washes hands after using the restroom. This is an example of:
A food handler washes hands after using the restroom. This is an example of:
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The transfer of pathogens from one surface to another is called:
The transfer of pathogens from one surface to another is called:
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Where should a food handler check the temperature of food?
Where should a food handler check the temperature of food?
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Where is the best place for a food handler to clean a garbage container?
Where is the best place for a food handler to clean a garbage container?
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Which is the correct order for hand washing?
Which is the correct order for hand washing?
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A food handler who is chopping celery leaves the kitchen area to speak to the manager. Before returning to finish chopping the celery, which action must the food handler take?
A food handler who is chopping celery leaves the kitchen area to speak to the manager. Before returning to finish chopping the celery, which action must the food handler take?
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Before a roast that was just prepped can be stored, it must be labeled with the name of the food and the:
Before a roast that was just prepped can be stored, it must be labeled with the name of the food and the:
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Study Notes
Food Storage and Safety
- Covering food during storage prevents cross-contamination.
- Proper cleaning and sanitization are necessary after handling raw meats before working with vegetables.
- Food handlers must ensure the dishwasher is stocked with detergent and sanitizer before use.
Hand Washing Procedures
- The total hand-washing process should last 20 seconds.
- Food handlers should wash hands after handling money, indicating the importance of personal hygiene.
Food Handling and Preparation
- Food handlers should use a finger cot on any bandaged wounds when preparing food.
- Towels for cleaning food spills should always be stored in a sanitizing solution when not in use.
Food Storage Requirements
- Food items must be stored at least 6 inches above the floor to prevent contamination.
- The ideal temperature for hot-holding cooked chicken is 137°F (58°C).
Contamination Risks
- Diarrhea in a food handler poses a risk of spreading pathogens to food.
- Pests are a hazard as they can carry pathogens.
- Food contamination can arise from poor personal hygiene practices.
Temperature Control
- Baked potatoes require time and temperature control for safety.
- Foods held between 41°F and 135°F are considered in the temperature danger zone, posing risks for foodborne illnesses.
Service and Equipment Usage
- Never use bare hands when serving food items like muffins to avoid contamination.
- Clean and sanitize all food-contact surfaces regularly.
- The proper sequence for effective hand-washing includes wetting hands, applying soap, scrubbing, rinsing, and drying.
Handling Situations and Responses
- If a cooler temperature rises to 55°F (13°C), report it to the manager.
- If ice from a self-service area is used in customer food, it risks contamination and should not be allowed.
Personal Hygiene and Safety
- Food handlers must bandage wounds and use gloves when preparing food.
- Nail polish is allowed only if gloves are worn during food handling.
Cross-Contamination
- Separate cutting surfaces must be used for raw vegetables and raw poultry to prevent the transfer of pathogens.
- Cross-contamination occurs when pathogens are transferred from one surface or food item to another.
Cleaning and Sanitizing Protocol
- Walls must be cleaned and rinsed but do not require sanitization.
- Use of the correct cleaning and sanitization practices is crucial to eliminate physical hazards like bone fragments.
Correct Food Practices
- Food should be labeled with use-by dates before storage.
- Salad dressings should be kept on ice without contaminating them with ice from other areas.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Description
Test your knowledge with these flashcards designed for the Servsafe Food Handler Examination. Each card covers important concepts, such as cross-contamination prevention and food safety practices, essential for food handlers to ensure hygiene and safety in food preparation. Perfect for quick study sessions and review before the exam.
