ServSafe Food Handler Review

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Questions and Answers

What are three types of hazards that make food unsafe?

Chemical, physical, and biological.

Cross-contamination occurs when?

Pathogens transfer from one surface or food to another.

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?

Chemical. Signup and view all the answers

A food handler transfers pathogens from hands to food. How could it have been prevented?

Practicing good personal hygiene. Signup and view all the answers

After cutting up melons, a food handler puts them in the cooler. What is this an example of?

Controlling time and temperature. Signup and view all the answers

A food handler uses the same cutting board to prepare raw meat and then immediately to chop produce. This is an example of?

Cross-contamination. Signup and view all the answers

Which is the correct order of handwashing?

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

Hands should be scrubbed with soap for how many seconds during handwashing?

10 - 15. Signup and view all the answers

A food handler has just finished busing a table. What must the food handler do before handling food?

Wash hands. Signup and view all the answers

When should hand antiseptics be used?

After handwashing. Signup and view all the answers

Handwashing sinks should be used for?

Handwashing only. Signup and view all the answers

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?

Change them. Signup and view all the answers

A food handler has an infected wound on a finger. What must be placed over the wound?

A bandage and glove. Signup and view all the answers

What jewelry can food handlers wear while working?

Plain band ring. Signup and view all the answers

To keep food safe, a hair restraint must be worn when?

Prepping food. Signup and view all the answers

Which symptoms must be reported to a manager?

Diarrhea, vomiting, jaundice, sore throat with fever. Signup and view all the answers

Pathogens grow well between which temperatures?

41℉ and 135℉ (5℃ and 57℃). Signup and view all the answers

Which food item needs time and temperature control to keep it safe?

Cooked rice. 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

Cooked poultry must reach what minimum internal temperature for at least 15 seconds?

165℉ (74℃). Signup and view all the answers

At what minimum temperature must hot TCS food be held?

135℉ (57℃). Signup and view all the answers

Ready-to-eat TCS food that will be held for longer than 24 hours must be labeled with the date the food ____.

must be thrown out. Signup and view all the answers

What is the correct temperature for receiving cold TCS food?

41℉ (5℃) or lower. Signup and view all the answers

What is one of the correct ways to thaw TCS food?

As part of the cooking process. Signup and view all the answers

Food containing an allergen comes in contact with another food item and their proteins mix. This is called?

Cross-contact. Signup and view all the answers

To prevent cross-contamination when prepping raw meat and ready-to-eat food, a food handler should?

Clean and sanitize the work surfaces between each product. Signup and view all the answers

The correct way to scoop ice for a customer's beverage is to use?

Ice scoops. Signup and view all the answers

Where should wiping cloths be stored when not in use?

In sanitizer solution. Signup and view all the answers

Juice from raw ground beef has dripped onto a pan of wrapped whole strawberries. What should the food handler do?

Set the pan of strawberries aside and ask the manager what to do. Signup and view all the answers

Where should cleaning supplies and chemicals be stored?

In a designated storage area. Signup and view all the answers

What are three of the Big Eight food allergens?

Eggs, wheat, fish. Signup and view all the answers

A customer with a milk allergy is served a slice of pie with ice cream. What should the server do?

Prep a new dessert by placing a different slice of pie on a clean and sanitized plate, and then serve it. Signup and view all the answers

Surfaces that touch food must be?

Cleaned and sanitized. Signup and view all the answers

What is the first step when cleaning and sanitizing correctly?

Remove food from the surface. Signup and view all the answers

Why is it important to leave a sanitizer on a surface for the correct amount of time?

To reduce pathogens on the surface to safe levels. Signup and view all the answers

What should a dishwasher do to make sure a sanitizer is effective?

Use a test kit to check the sanitizer's strength. Signup and view all the answers

Pests can cause which two types of contamination?

Physical and biological. Signup and view all the answers

What must the third compartment in a three-compartment sink be filled with?

Water and sanitizer. Signup and view all the answers

After how many hours of constant use must a food-contact surface be cleaned and sanitized?

<ol start="4"> <li></li> </ol> Signup and view all the answers

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.