Servsafe Food Handler Exam Flashcards

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Questions and Answers

It is important to cover food when storing it in order to:

Decrease discoloration

Seal in the flavor

Keep temperature consistent

Prevent cross-contamination (correct)

A food handler has finished slicing raw pork. Before chopping lettuce, the food-contact surface should be:

Rinsed and cleansed

Brushed and wiped

Cleaned and sanitized (correct)

Wiped and rinsed

How many seconds should the entire hand washing process take?

20 (correct)

Before washing dishes in a dishwasher, a food handler should ensure that:

Detergent and sanitizer dispensers are filled Signup and view all the answers

Which item must be applied over a bandage on a food handler's finger?

Finger cot Signup and view all the answers

It is correct to store towels that are used to clean food spills in a sanitizer solution when they are not in use.

True Signup and view all the answers

Which food is stored correctly?

Cartons of apples on a shelf 6 inches off the floor Signup and view all the answers

Which must be cleaned and rinsed but NOT sanitized?

Walls Signup and view all the answers

A food handler comes to work with diarrhea and begins prepping food. Which risk is the food handler taking?

Spreading pathogens to food Signup and view all the answers

The use-by date of a stored bowl of potato salad is today. Can the salad be served?

Yes, because today is the last day it can be served Signup and view all the answers

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:

Eliminating physical hazards Signup and view all the answers

A food handler noticed that the temperature of the cooler is 55 degrees F (13 degrees C). What should the food handler do next?

Tell the manager Signup and view all the answers

During hand washing, food handlers should scrub their hands and arms thoroughly clean their:

Fingernails Signup and view all the answers

Which food needs time and temperature control for safety?

Baked potato Signup and view all the answers

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:

Controlling time and temperature Signup and view all the answers

Which food item is ideal for bacterial growth?

Sour cream Signup and view all the answers

Which is a physical hazard?

Bone Signup and view all the answers

A food handler cleans up a spill. What should the food handler do next?

Wash hands correctly Signup and view all the answers

A food handler may wear nail polish while working with food if:

Gloves are applied Signup and view all the answers

Pests are a food safety hazard because they:

Carry pathogens Signup and view all the answers

Food contamination caused by pathogens on a food handler's body can be controlled by:

Good personal hygiene Signup and view all the answers

Food handlers who cut raw vegetables and raw poultry on different cutting surfaces are taking steps to prevent the:

Transfer of pathogens from one surface to another Signup and view all the answers

Which hot food is in the temperature danger zone?

Fish held at 126 degrees F (52 degrees C) Signup and view all the answers

Which empty, cleaned, and sanitized container may NOT be used for storing food?

5-gallon bucket of powdered sanitizer Signup and view all the answers

Should food handlers use bare hands when serving muffins?

No, because pathogens from food handlers' hands could contaminate the muffins Signup and view all the answers

At which temperature can cooked chicken breasts be hot-held?

137F (58C) Signup and view all the answers

Stocked hand washing stations must have which item?

Soap Signup and view all the answers

Before handling food what should food handlers do when they have wounds on their hands?

Bandage the wound and put on a glove Signup and view all the answers

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?

The ice could be contaminated and make the customer sick Signup and view all the answers

When should food handlers wash their hands?

After handling money Signup and view all the answers

A bandage in a bowl of soup is which type of hazard?

Physical Signup and view all the answers

Which item does NOT have a food-contact surface?

Mop bucket Signup and view all the answers

Which item must be cleaned and sanitized?

Butcher knife Signup and view all the answers

A food handler washes hands after using the restroom. This is an example of:

Practicing good personal hygiene Signup and view all the answers

The transfer of pathogens from one surface to another is called:

Cross contamination 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

Where is the best place for a food handler to clean a garbage container?

Away from food prep areas Signup and view all the answers

Which is the correct order for hand washing?

Wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms, and dry Signup and view all the answers

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?

Clean and sanitize the knife and cutting board Signup and view all the answers

Before a roast that was just prepped can be stored, it must be labeled with the name of the food and the:

Use-by date Signup and view all the answers

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.

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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.