Questions and Answers
What should hot food required for service the next day be?
be cooled rapidly then refrigerated
Hot food should be held at ___ during service.
a minimum of 135°F
How often should a food handler change their gloves?
once they become dirty
Which food may be re-served to customers? (Select one)
Signup and view all the answers
Before putting a large pork roast in the refrigerator, what should you do?
Signup and view all the answers
What is the purpose of a sanitizer?
Signup and view all the answers
Which meat is the safest to eat when cooked 'rare'?
Signup and view all the answers
What task requires food handlers to wash their hands before AND after doing it? (Select one)
Signup and view all the answers
When storing food in the fridge or freezer, you should: (Select all that apply)
Signup and view all the answers
Why shouldn't you mix cooked and raw foods?
Signup and view all the answers
What are the basic steps for cleaning effectively?
Signup and view all the answers
What does bacteria need to multiply?
Signup and view all the answers
Which is a TCS food? (Select one)
Signup and view all the answers
Who is responsible for safe food handling in food premises?
Signup and view all the answers
What does a detergent do?
Signup and view all the answers
Which food probably contains the most bacteria? (Select one)
Signup and view all the answers
How can you tell if food has enough bacteria to cause food poisoning?
Signup and view all the answers
What food safety practice can prevent cross-contact?
Signup and view all the answers
Foods not likely to support bacterial growth are: (Select one)
Signup and view all the answers
Which of the following is true about bacteria? (Select one)
Signup and view all the answers
What are the basic steps of washing hands?
Signup and view all the answers
Hot TCS food can be held without temperature control for a maximum of ___ hours.
Signup and view all the answers
If a food handler has been vomiting or has diarrhea, when should they return to work?
Signup and view all the answers
What is the first action someone should take when entering the restaurant for a work shift?
Signup and view all the answers
The maximum length of time that prepared foods may be held in the temperature danger zone is:
Signup and view all the answers
Where should staff members eat, drink, smoke, or chew gum?
Signup and view all the answers
When preparing food, what should happen to any cuts and wounds?
Signup and view all the answers
What is the best way to thaw food?
Signup and view all the answers
If a food-contact surface is in constant use, how often should it be cleaned and sanitized?
Signup and view all the answers
When should a food handler be excluded from working with food or food contact surfaces?
Signup and view all the answers
Which action requires a food handler to change gloves? (Select one)
Signup and view all the answers
Study Notes
Food Storage and Handling
- Hot food for next day service must be cooled rapidly and refrigerated.
- Hot food should be maintained at a minimum temperature of 135°F during service.
- Before refrigerating a large pork roast, cut it into smaller pieces for effective cooling.
- Foods should not be mixed; it leads to cross-contamination.
Safety and Sanitization
- A sanitizer is crucial as it kills bacteria.
- Gloves should be changed when they become dirty.
- Food safety practices include washing, rinsing, and sanitizing utensils to prevent cross-contact.
Food Types and Safety
- Unopened prepackaged food is the only type that may be re-served.
- Lamb is considered the safest meat to eat when cooked rare.
- TCS (Time/Temperature Control for Safety) food examples include baked potatoes.
- Frozen raw chicken contains high levels of bacteria.
Cleaning Protocols
- Effective cleaning consists of scraping, washing with detergent, sanitizing, and air drying.
- A detergent aids in removing visible soil.
- Food-contact surfaces should be cleaned and sanitized every 4 hours when in constant use.
Hand Washing
- Basic hand washing steps include applying soap, washing, rinsing, and drying with a disposable paper towel.
- Food handlers must wash hands before and after handling raw meat, poultry, or seafood.
Time and Temperature Safety
- Hot TCS food can be held without temperature control for a maximum of 4 hours.
- Prepared foods should not remain in the temperature danger zone for longer than 4 hours.
Employee Health and Hygiene
- Staff should eat, drink, smoke, or chew gum only in designated areas to maintain safety.
- Hands must always be washed first upon entering a restaurant for a work shift.
- Food handlers should be excluded from food handling if they exhibit symptoms like vomiting, diarrhea, or fever.
Food Thawing and Preparation
- The best method for thawing food is on the bottom shelf of the refrigerator.
- Cuts and wounds while preparing food should be covered with a bandaid and a disposable glove.
General Knowledge about Bacteria
- Bacteria require food, water, and warm temperatures to multiply.
- The presence of enough bacteria to cause food poisoning cannot be determined by smell, taste, or appearance.
- Bacteria multiply quickly in warm temperatures, emphasizing the importance of temperature control.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Description
Prepare for your ServSafe Food Handler certification with these essential flashcards. Each card presents critical information regarding food safety practices, proper food handling, and storage techniques. Test your knowledge and ensure compliance with the hygienic standards required for food service.