ServSafe Food Handler Test Flashcards

Podcast

Play an AI-generated podcast conversation about this lesson

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)

Unopened prepackaged food Signup and view all the answers

Before putting a large pork roast in the refrigerator, what should you do?

cut it into smaller pieces Signup and view all the answers

What is the purpose of a sanitizer?

kills bacteria Signup and view all the answers

Which meat is the safest to eat when cooked 'rare'?

Lamb Signup and view all the answers

What task requires food handlers to wash their hands before AND after doing it? (Select one)

Handling raw meat, poultry, or seafood Signup and view all the answers

When storing food in the fridge or freezer, you should: (Select all that apply)

All of these Signup and view all the answers

Why shouldn't you mix cooked and raw foods?

it results in cross-contamination Signup and view all the answers

What are the basic steps for cleaning effectively?

Scraping, clean with detergent, sanitizing and air drying Signup and view all the answers

What does bacteria need to multiply?

food, water, and warm temperatures Signup and view all the answers

Which is a TCS food? (Select one)

Baked potato Signup and view all the answers

Who is responsible for safe food handling in food premises?

owner, head chef, and anyone handling food Signup and view all the answers

What does a detergent do?

helps remove visible soil Signup and view all the answers

Which food probably contains the most bacteria? (Select one)

Frozen raw chicken Signup and view all the answers

How can you tell if food has enough bacteria to cause food poisoning?

You can't tell. It smells, tastes and looks normal. Signup and view all the answers

What food safety practice can prevent cross-contact?

washing, rinsing, and sanitizing utensils before each use Signup and view all the answers

Foods not likely to support bacterial growth are: (Select one)

Dried pasta, noodles or bread Signup and view all the answers

Which of the following is true about bacteria? (Select one)

It multiplies fast in warm temperatures Signup and view all the answers

What are the basic steps of washing hands?

Apply soap, wash well, rinse and dry with disposable paper towel Signup and view all the answers

Hot TCS food can be held without temperature control for a maximum of ___ hours.

4 Signup and view all the answers

If a food handler has been vomiting or has diarrhea, when should they return to work?

When a doctor advises that they can Signup and view all the answers

What is the first action someone should take when entering the restaurant for a work shift?

wash hands Signup and view all the answers

The maximum length of time that prepared foods may be held in the temperature danger zone is:

4 hours Signup and view all the answers

Where should staff members eat, drink, smoke, or chew gum?

in designated areas Signup and view all the answers

When preparing food, what should happen to any cuts and wounds?

covered with a bandaid and a disposable glove Signup and view all the answers

What is the best way to thaw food?

on the bottom shelf of the refrigerator Signup and view all the answers

If a food-contact surface is in constant use, how often should it be cleaned and sanitized?

Every 4 hours Signup and view all the answers

When should a food handler be excluded from working with food or food contact surfaces?

if they are experiencing vomiting, diarrhea or a fever Signup and view all the answers

Which action requires a food handler to change gloves? (Select one)

The food handler has touched their face 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.