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Questions and Answers
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:
How many seconds should the entire hand washing process take?
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?
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Is it 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?
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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?
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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:
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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?
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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?
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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:
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Which food item is ideal for bacterial growth?
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Which is a physical hazard?
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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:
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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:
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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?
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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?
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At which temperature can cooked chicken breasts be hot-held?
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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?
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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?
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When should food handlers wash their hands?
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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?
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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:
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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?
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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?
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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?
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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:
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Study Notes
Food Safety and Handling Practices
- Covering food during storage is essential to prevent cross-contamination.
- Food-contact surfaces must be cleaned and sanitized before switching from raw meat to other food preparation, such as vegetables.
Hygiene and Handwashing
- The entire handwashing process should take at least 20 seconds to ensure proper hygiene.
- Food handlers must scrub their nails and hands thoroughly during washing to remove contaminants.
Dishwashing Protocols
- Ensure that detergent and sanitizer dispensers are filled before using a dishwasher for cleaning.
Bandages and Wounds
- Food handlers must cover bandages on their fingers with a finger cot to prevent contamination.
- Wounds on hands should be bandaged and covered with gloves before handling food.
Food Storage and Temperature Control
- Food must be stored on shelves at least 6 inches off the floor to avoid contamination.
- Cooked chicken should be hot-held at a minimum temperature of 137°F (58°C).
- A cooler should ideally be set to 40°F (4°C) or lower; notify a manager if it reaches 55°F (13°C).
Contamination Hazards
- Pests are considered a significant food safety hazard because they can carry pathogens.
- A cutting surface with remnants of food should be sanitized to eliminate physical hazards like small bits of debris.
Food Handling Guidelines
- Never use bare hands to handle ready-to-eat food, such as muffins, to prevent contamination.
- Items that require cleaning and rinsing but not sanitizing include walls, which accumulate dirt but do not directly contact food.
TCS Foods and Personal Hygiene
- Foods like baked potatoes require time and temperature control for safety.
- Good personal hygiene practices significantly reduce food contamination risks from handlers.
Food Storage Regulations
- Always label prepped food with the use-by date to maintain safety protocols in food service.
- Ice from self-service areas should not be used in food preparation like cooling hot soup due to contamination risks.
Cross-Contamination Awareness
- Prevent cross-contamination by using separate surfaces for different food types, particularly raw vegetables and meat.
- The transfer of pathogens from one surface to another is known as cross-contamination.
Cleaning Procedures
- Conduct cleaning operations for garbage containers away from food preparation areas.
- The correct order of handwashing: wet hands and arms, apply soap, scrub, rinse, and dry thoroughly.
Food Safety Practices
- Food handlers should wash hands after handling money to avoid transferring germs to food.
- When experiencing symptoms like diarrhea, food handlers pose a risk of spreading pathogens to food and must not prepare food.
Temperature Checks
- Always check food temperature at its thickest part to ensure safety and proper cooking.
Food Storage Containers
- Avoid using previously held sanitizer containers for food storage despite being clean and sanitized.
Physical Hazards in Food
- A bandage found in food represents a physical hazard, while bacteria and chemicals could represent biological and chemical hazards, respectively.
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. This quiz covers essential practices such as food storage safety and proper cleaning techniques to prevent contamination. Perfect for anyone preparing to take the food handling certification.
