Podcast
Questions and Answers
What are three types of hazards that make food unsafe?
What are three types of hazards that make food unsafe?
Chemical, physical, and biological.
Cross-contamination occurs when?
Cross-contamination occurs when?
Pathogens transfer from one surface or food to another.
What is time-temperature abuse?
What is time-temperature abuse?
Allowing food to stay at temperatures good for the growth of pathogens.
A food handler accidentally sprays a cleaner into the fryer oil and continues to use the fryer. Which type of hazard is this?
A food handler accidentally sprays a cleaner into the fryer oil and continues to use the fryer. Which type of hazard is this?
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A food handler transfers pathogens from hands to food. How could it have been prevented?
A food handler transfers pathogens from hands to food. How could it have been prevented?
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After cutting up melons, a food handler puts them in the cooler. What is this an example of?
After cutting up melons, a food handler puts them in the cooler. What is this an example of?
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A food handler uses the same cutting board to prepare raw meat and then immediately to chop produce. This is an example of?
A food handler uses the same cutting board to prepare raw meat and then immediately to chop produce. This is an example of?
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Which is the correct order of handwashing?
Which is the correct order of handwashing?
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Hands should be scrubbed with soap for how many seconds during handwashing?
Hands should be scrubbed with soap for how many seconds during handwashing?
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A food handler has just finished busing a table. What must the food handler do before handling food?
A food handler has just finished busing a table. What must the food handler do before handling food?
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When should hand antiseptics be used?
When should hand antiseptics be used?
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Handwashing sinks should be used for?
Handwashing sinks should be used for?
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A food handler has just finished preparing raw meat and is about to start a new task. What does the food handler need to do with his or her gloves?
A food handler has just finished preparing raw meat and is about to start a new task. What does the food handler need to do with his or her gloves?
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A food handler has an infected wound on a finger. What must be placed over the wound?
A food handler has an infected wound on a finger. What must be placed over the wound?
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What jewelry can food handlers wear while working?
What jewelry can food handlers wear while working?
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To keep food safe, a hair restraint must be worn when?
To keep food safe, a hair restraint must be worn when?
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Which symptoms must be reported to a manager?
Which symptoms must be reported to a manager?
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Pathogens grow well between which temperatures?
Pathogens grow well between which temperatures?
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Which food item needs time and temperature control to keep it safe?
Which food item needs time and temperature control to keep it safe?
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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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Cooked poultry must reach what minimum internal temperature for at least 15 seconds?
Cooked poultry must reach what minimum internal temperature for at least 15 seconds?
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At what minimum temperature must hot TCS food be held?
At what minimum temperature must hot TCS food be held?
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Ready-to-eat TCS food that will be held for longer than 24 hours must be labeled with the date the food ____.
Ready-to-eat TCS food that will be held for longer than 24 hours must be labeled with the date the food ____.
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What is the correct temperature for receiving cold TCS food?
What is the correct temperature for receiving cold TCS food?
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What is one of the correct ways to thaw TCS food?
What is one of the correct ways to thaw TCS food?
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Food containing an allergen comes in contact with another food item and their proteins mix. This is called?
Food containing an allergen comes in contact with another food item and their proteins mix. This is called?
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To prevent cross-contamination when prepping raw meat and ready-to-eat food, a food handler should?
To prevent cross-contamination when prepping raw meat and ready-to-eat food, a food handler should?
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The correct way to scoop ice for a customer's beverage is to use?
The correct way to scoop ice for a customer's beverage is to use?
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Where should wiping cloths be stored when not in use?
Where should wiping cloths be stored when not in use?
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Juice from raw ground beef has dripped onto a pan of wrapped whole strawberries. What should the food handler do?
Juice from raw ground beef has dripped onto a pan of wrapped whole strawberries. What should the food handler do?
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Where should cleaning supplies and chemicals be stored?
Where should cleaning supplies and chemicals be stored?
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What are three of the Big Eight food allergens?
What are three of the Big Eight food allergens?
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A customer with a milk allergy is served a slice of pie with ice cream. What should the server do?
A customer with a milk allergy is served a slice of pie with ice cream. What should the server do?
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Surfaces that touch food must be?
Surfaces that touch food must be?
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What is the first step when cleaning and sanitizing correctly?
What is the first step when cleaning and sanitizing correctly?
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Why is it important to leave a sanitizer on a surface for the correct amount of time?
Why is it important to leave a sanitizer on a surface for the correct amount of time?
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What should a dishwasher do to make sure a sanitizer is effective?
What should a dishwasher do to make sure a sanitizer is effective?
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Pests can cause which two types of contamination?
Pests can cause which two types of contamination?
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What must the third compartment in a three-compartment sink be filled with?
What must the third compartment in a three-compartment sink be filled with?
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After how many hours of constant use must a food-contact surface be cleaned and sanitized?
After how many hours of constant use must a food-contact surface be cleaned and sanitized?
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Study Notes
Food Safety Hazards
- Three types of hazards that compromise food safety: chemical, physical, and biological.
- Cross-contamination is the transfer of pathogens from one surface or food to another.
Time and Temperature Control
- Time-temperature abuse occurs when food is kept at temperatures favorable for pathogen growth (between 41℉ and 135℉ or 5℃ and 57℃).
- To control time and temperature, cold food must be stored properly, and hot food maintained at a minimum temperature of 135℉ (57℃).
- Cooked poultry must reach a minimum internal temperature of 165℉ (74℃) for at least 15 seconds.
- Ready-to-eat TCS food held for over 24 hours requires labeling with a discard date.
Personal Hygiene
- Good personal hygiene prevents the transfer of pathogens from hands to food.
- Handwashing procedure: wet hands and arms, apply soap, scrub for 10-15 seconds, rinse, and dry.
- Hand antiseptics should only be used after proper handwashing.
- Gloves should be changed after handling raw meat or when switching tasks.
Food Handling Practices
- Use of a hair restraint during food prep is essential.
- Jewelry allowed while working includes plain band rings only.
- Surfaces that touch food must be cleaned and sanitized regularly.
Cleaning and Sanitizing
- The first step in cleaning and sanitizing is to remove food from the surface.
- A sanitizer must remain on surfaces for the recommended time to effectively reduce pathogens.
- Test kits should be used to ensure the effectiveness of sanitizers.
Allergen Control
- The Big Eight allergens include eggs, wheat, and fish, requiring careful management to prevent cross-contact.
- If an allergen-containing food inadvertently comes into contact with safe food, it is referred to as cross-contact.
Pest Control
- Pests can lead to physical and biological contamination of food.
Storage and Temperature Monitoring
- Food temperature should be checked in the thickest part for accurate readings.
- Cold TCS foods must be received at 41℉ (5℃) or lower to remain safe.
- Cleaning supplies should always be stored in a designated area, separated from food preparation areas.
Incident Handling
- In cases of food contamination, such as raw meat juices dripping onto fruits, ensure safe handling by consulting with a manager.
Miscellaneous
- Wiping cloths should be stored in sanitizer solution when not in use.
- Both food-contact surfaces and equipment must be sanitized after four hours of constant use.
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Description
Test your knowledge on the key principles of food safety with this ServSafe Food Handler review quiz. Topics include hazards affecting food, cross-contamination, and time-temperature abuse. Perfect for anyone preparing for the ServSafe certification.
