ServSafe Food Handler Quiz
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Questions and Answers

Ready-to-eat TCS food must be marked with the date by which it must be sold, eaten, or thrown out if it will be held for longer than how many hours?

24 hours

When washing tableware in a three-compartment sink, the water temperature should be at least what temperature?

110 degrees F

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

gauze

Food should be stored at least which distance from the floor?

<p>6 in</p> Signup and view all the answers

A cutting board is washed in detergent and then rinsed. The cutting board is considered what?

<p>clean</p> Signup and view all the answers

Staples and metal shavings are examples of which type of hazard?

<p>physical</p> Signup and view all the answers

Outdoor garbage containers must be equipped with what?

<p>lids that close</p> Signup and view all the answers

Pathogens grow well between which temperatures?

<p>41 F and 135 F (5 C and 57 C)</p> Signup and view all the answers

The best way to prevent pests is to what?

<p>Clean and sanitize the operation</p> Signup and view all the answers

What should the manager tell the food handler who scoops ice used to keep beverages cold?

<p>Ice used to keep beverages cold cannot be used for anything else</p> Signup and view all the answers

Food handlers who scrub their hands and arms with soap for how many seconds have washed their hands correctly?

<p>13</p> Signup and view all the answers

What is an example of a physical contaminant?

<p>dirt</p> Signup and view all the answers

Removing an apron before using the restroom is an example of what?

<p>Preventing cross-contamination</p> Signup and view all the answers

How should a food handler test the temperature of food?

<p>Use a clean and sanitized thermometer</p> Signup and view all the answers

The top of the plate where food is placed is called what?

<p>Food-contact surface</p> Signup and view all the answers

A food handler washes his or her hands after using the restroom. This is an example of what?

<p>Practicing good personal hygiene</p> Signup and view all the answers

What should be done with dishware before washing it in a dishwasher?

<p>Scrape or rinse it</p> Signup and view all the answers

Which food is considered a TCS food?

<p>Sliced melons</p> Signup and view all the answers

When a cook cleans up spills on the counter with a towel, where should the towel be stored when not in use?

<p>In sanitizer solution</p> Signup and view all the answers

Wearing dirty clothing can be a food safety risk because dirty clothing can do what?

<p>Carry pathogens that could make people sick</p> Signup and view all the answers

Food handlers must wash their hands before what activity?

<p>Putting on gloves</p> Signup and view all the answers

How can an operation prevent cross-contamination in self-service areas?

<p>Place food under sneeze guards</p> Signup and view all the answers

A food handler does NOT need to worry about time and temperature control when handling which food?

<p>warmed tortillas</p> Signup and view all the answers

Which is NOT required in a stocked handwashing station?

<p>Hand lotion</p> Signup and view all the answers

Eating soup that has been time-temperature abused can result in what?

<p>Foodborne illnesses</p> Signup and view all the answers

What occurs when food is left too long at temperatures that support pathogen growth?

<p>Time-temperature abuse</p> Signup and view all the answers

A food handler may eat in an area used for what?

<p>Employee breaks</p> Signup and view all the answers

When checking a food's temperature, a food handler should monitor the thermometer until the reading does what?

<p>Stays steady</p> Signup and view all the answers

A food handler's apron must be removed when?

<p>Taking out the garbage</p> Signup and view all the answers

Cross-contamination occurs when?

<p>Pathogens are transferred from one surface or food to another</p> Signup and view all the answers

Food handlers may wear nail polish if the polish is what?

<p>Allowed by the local regulatory authority and gloves are worn</p> Signup and view all the answers

Single-use gloves must be what?

<p>Changed before beginning a different task</p> Signup and view all the answers

A food handler is NOT required to wear a hair covering while doing what?

<p>Taking a break</p> Signup and view all the answers

Food handlers must tell their managers when they have which symptom?

<p>Diarrhea</p> Signup and view all the answers

Food that is stored uncovered can be a food safety hazard because?

<p>Cross-contamination can occur</p> Signup and view all the answers

A server is not sure if a dish contains a food allergen. What should the server tell the customer?

<p>&quot;Hold on for a moment while I find out the dish's ingredients.&quot;</p> Signup and view all the answers

Which is the correct order of the steps for cleaning and sanitizing?

<p>Wash, rinse, sanitize, air-dry</p> Signup and view all the answers

A food handler has finished grilling a chicken breast for a sandwich. What should the food handler do before touching the chicken, lettuce, tomato, and bun?

<p>Wash hands and put on new gloves</p> Signup and view all the answers

The three types of hazards that make food unsafe are?

<p>Chemical, physical, and biological</p> Signup and view all the answers

To reduce pathogens to a safe level in TCS food, you should what?

<p>Cook it to the correct internal temperature</p> Signup and view all the answers

It is acceptable to hold cold peel-and-eat shrimp in storage at a temperature of?

<p>41 or lower</p> Signup and view all the answers

Which is a common food allergen?

<p>Roasted peanuts</p> Signup and view all the answers

Stray bottles used to store and dispense degreaser taken from bulk containers must be labeled with what?

<p>Common name of the substance</p> Signup and view all the answers

Which item is NOT appropriate for drying hands?

<p>Clean apron</p> Signup and view all the answers

Which food was received in the temperature danger zone?

<p>Potato salad at 43 degrees F</p> Signup and view all the answers

What causes a sanitizer to NOT work well?

<p>Items are removed right away</p> Signup and view all the answers

Before placing chili in the steam table, it must be reheated to what minimum internal temperature for 15 seconds?

<p>165 degrees F</p> Signup and view all the answers

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

<p>Preventing cross-contamination</p> Signup and view all the answers

What does sanitizing do?

<p>Reduce the number of pathogens on a surface to safe levels</p> Signup and view all the answers

A bar glass breaks when a food handler is using it to scoop ice. A piece of glass is later found in a customer's beverage. What type of contamination is this?

<p>Physical</p> Signup and view all the answers

Study Notes

Food Safety Key Concepts

  • Ready-to-eat TCS (Time-Temperature Control for Safety) food must be discarded or eaten within 24 hours if held longer.
  • Tableware must be washed in water at a minimum temperature of 110°F.
  • A bandage on a food handler's finger should be covered with gauze to maintain safety.
  • Food should be stored six inches off the floor to avoid contamination.
  • A cutting board is considered clean after being washed in detergent and rinsed.

Types of Hazards

  • Physical hazards include items like staples or metal shavings that can contaminate food.
  • Pathogens thrive in the temperature range of 41°F to 135°F (5°C to 57°C).
  • Cross-contamination can be prevented by proper cleaning and sanitizing procedures.

Sanitation Practices

  • Outdoor garbage containers must have lids that close to prevent pest attraction.
  • Ice used for chilling beverages must not be repurposed for drinks — it is a safety violation.
  • Handwashing is fundamental; food handlers must scrub their hands for at least 13 seconds.
  • Before using a dishwasher, dishware should be scraped or rinsed.

Cross-Contamination and Personal Hygiene

  • Physical contaminants can include dirt, which poses a risk to food safety.
  • Removing aprons before restroom use helps prevent cross-contamination.
  • Food handlers should always wash hands before gloving to ensure hygiene.

Self-Service Areas and Allergen Safety

  • To minimize cross-contamination in self-service areas, food should be positioned under sneeze guards.
  • If uncertain about allergens in a dish, servers must inform customers that they will verify ingredient safety.

TCS Food and Temperature Management

  • TCS food examples include sliced melons, which require careful temperature management to avoid foodborne illnesses.
  • Proper food temperature for safety includes reheating chili to 165°F for at least 15 seconds before serving.

Chemical Safety and Proper Storage

  • Temperature danger zone for food safety refers to temperatures between 41°F and 135°F.
  • Chemical sanitizers must not be ineffective due to immediate item removal after application; they need time to work effectively.

Personal Conduct and Regulations

  • Wear gloves when starting a new food preparation task, and change them as appropriate.
  • Clothing worn by food handlers must be clean to avoid carrying pathogens.
  • Food handlers are required to report symptoms such as diarrhea to their managers.

Cleaning and Sanitizing Steps

  • The correct sequence for cleaning and sanitizing involves washing, rinsing, sanitizing, and then air-drying surfaces.
  • Food-contact surfaces must be sanitized to prevent harmful pathogens from affecting food safety.

Miscellaneous Safety Rules

  • Hair coverings are not necessary during food handler breaks but must be worn at all other times for hygiene.
  • Stray bottles used for chemicals must be properly labeled with the substance’s common name.
  • Dual-use of cutting boards for raw meats and other foods demonstrates effective cross-contamination prevention techniques.

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Description

Test your knowledge on Safe Food Handling practices with this quiz. Questions cover essential guidelines for ready-to-eat foods, proper washing techniques, and safety measures for food handlers. Perfect for those pursuing food safety certification.

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