Food Handlers Practice Test & Flashcards

Questions and Answers

One way for managers to show that they know how to keep food safe is to:

Take cooking temperatures

Conduct self-inspections

Monitor employee behaviors

Become certified in food safety (correct)

What is the purpose of a food safety management system?

To identify vetted and approved food suppliers

To prevent foodborne illness by controlling risks and hazards (correct)

To reduce or eliminate workplace accidents

To determine the most efficient methods to produce food

Which are three components of active managerial control?

Identifying risks, taking corrective action, and management oversight (correct)

Identifying risks, record keeping, and safe hiring

Identifying risks, ensuring workplace safety, and facility design

Identifying risks, creating purchase orders, and holding food at safe temperatures

What is an example of a step in active managerial control when assessing the program's effectiveness?

Re-evaluation Signup and view all the answers

An imminent health hazard, such as flooding in the operation, requires immediate correction or:

Closure of the operation Signup and view all the answers

What must a manager do prior to reopening after a sewage backup?

Notify the local regulatory authority Signup and view all the answers

To prevent the deliberate contamination of food, what should a manager know?

Who is in the facility Signup and view all the answers

After which activity must food handlers wash their hands?

Clearing tables Signup and view all the answers

When washing hands, what is the minimum time you should scrub with soap?

10 seconds Signup and view all the answers

What should be used to dry hands after washing them?

Single-use paper towel Signup and view all the answers

What is the only jewelry that may be worn on the hands or arms while handling food?

Plain band ring Signup and view all the answers

What should food handlers do before using the restroom?

Take off their aprons Signup and view all the answers

What must a food handler do after touching an infected wound with their finger?

Wash hands Signup and view all the answers

What is a basic characteristic of a virus?

Requires a living host to grow Signup and view all the answers

Food handlers should be restricted from working with or around food if they have which symptoms?

Sore throat with fever Signup and view all the answers

Where should personal items, like a backpack, be stored in the operation?

In a designated area, away from food Signup and view all the answers

When must a food handler's hands be washed when wearing single-use gloves?

Before putting on the gloves Signup and view all the answers

Large ice crystals in a case of frozen food are evidence that the product may have been:

Thawed and refrozen Signup and view all the answers

What practice should be used to prevent seafood toxins from causing a foodborne illness?

Purchasing food from approved, reputable suppliers Signup and view all the answers

Which item should be rejected?

Bags of organic cookies in torn packaging Signup and view all the answers

What information must be included on the label of food packaged on-site for retail sale?

List of ingredients and sub-ingredients Signup and view all the answers

Labels on containers of ready-to-eat TCS food that was prepped on-site for on-site service must include the:

Common name of the food Signup and view all the answers

What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours?

Date-mark it Signup and view all the answers

What should a manager do with a recalled product that she has in stock?

Store the recalled item separately from other food Signup and view all the answers

What must be done with a food item that has passed its expiration date?

Throw the food out Signup and view all the answers

How long can ready-to-eat TCS food be stored in a cooler?

7 days Signup and view all the answers

When delivering food off-site, how must raw meat and ready-to-eat salads be stored?

Store raw meat separate from salads Signup and view all the answers

Hot TCS food should be received at what temperature or higher?

135°F (57°C) Signup and view all the answers

Which method is a safe way to thaw food?

Under running water at 125°F (52°C) or higher Signup and view all the answers

When holding hot TCS food for off-site service, at what temperature must it be held?

135°F (57°C) or above Signup and view all the answers

Food being cooled must pass quickly through which temperature range to reduce pathogen growth?

125°F to 70°F (52°C to 21°C) Signup and view all the answers

A food handler with a sore throat and a fever should be excluded from working in a day-care center, because the children:

Are a high-risk population Signup and view all the answers

Where should whole cuts of beef be stored in a cooler?

Below ready-to-eat food Signup and view all the answers

Storing raw meat separately from ready-to-eat food during transport for off-site service helps prevent:

Cross-contamination Signup and view all the answers

Which is an example of physical contamination?

Bones in fish Signup and view all the answers

Which type of pathogen is Hepatitis A?

Virus Signup and view all the answers

A customer having an allergic reaction may show which symptom?

Wheezing Signup and view all the answers

To prevent cross-contact, what should be done?

Clean and sanitize utensils before each use Signup and view all the answers

By what time must tuna salad be served or thrown out?

3:00 p.m. Signup and view all the answers

If a food handler is holding chicken salad for sandwiches in a cold well and it reaches 54°F (12°C), what must they do?

Discard the chicken salad Signup and view all the answers

Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served?

70°F (21°C) Signup and view all the answers

An operation has a buffet with 12 different items on it. How many serving utensils are needed to serve the items on the buffet?

12 Signup and view all the answers

What mistake was made when a cook wore single-use gloves while forming raw ground beef into patties and continued to wear them while slicing hamburger buns?

The cook did not wash hands and put on new gloves before slicing the hamburger buns. Signup and view all the answers

A consumer advisory should be provided for menu items that contain TCS food that:

Is raw or undercooked Signup and view all the answers

What is the correct way to store scrub brushes in between uses?

On a hook Signup and view all the answers

What must a buser do after pouring cleaner into a smaller, working container?

Label the working container with its contents Signup and view all the answers

Which surfaces must be both cleaned and sanitized?

Cutting boards Signup and view all the answers

What is cleaning?

Removing dirt from a surface Signup and view all the answers

A food-contact surface must be cleaned and sanitized:

Before working with a different type of food Signup and view all the answers

What is the correct way to clean and sanitize a prep table?

Remove bits from surface, clean, rinse, sanitize, air-dry Signup and view all the answers

What mistake was made when a buser scrubbed a garbage can in the dry-food storage area with detergent and a brush?

He cleaned the garbage can near food Signup and view all the answers

How should drain plugs be kept on outdoor garbage containers?

Closed at all times Signup and view all the answers

Which part of a sink prevents backflow of dirty water?

The air gap Signup and view all the answers

What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?

Smooth and durable Signup and view all the answers

What information should a master cleaning schedule contain?

What should be cleaned, when, by whom, and how Signup and view all the answers

A handwashing station should have a garbage container, hot and cold water, soap, a way to dry hands, and:

Signage Signup and view all the answers

What has a food handler done wrong by dropping the end of a hose into a mop bucket and turning the water on?

Created a cross-connection Signup and view all the answers

What is one way to keep an operation pest-free?

Deny pests access to the operation Signup and view all the answers

Which individual should apply pesticides in a restaurant or foodservice operation?

Pest control operator Signup and view all the answers

A manager who needs to buy a grill for the operation should look for a grill with what mark?

NSF Signup and view all the answers

Study Notes

Food Safety Management

Managers can show commitment to food safety by becoming certified.
Food safety management systems aim to prevent foodborne illnesses by controlling risks and hazards.

Active Managerial Control

Components include identifying risks, taking corrective actions, and management oversight.
Periodic assessment of control programs signifies the need for re-evaluation.

Health Hazards and Regulations

Immediate health hazards, like flooding, necessitate the closure of operations.
Prior to reopening after a sewage backup, managers must notify local regulatory authorities.

Personal Hygiene Protocols

Handwashing is crucial in food handling; it must occur after clearing tables and before putting on gloves.
The minimum handwashing time is 10 seconds, with single-use paper towels preferred for drying.

Food Handling and Symptoms

Only plain, band rings may be worn while handling food to prevent contamination.
Food handlers with sore throats and fevers should be restricted from working around food, especially in high-risk environments.

Storage and Temperature Control

Personal items should be stored away from food in designated areas.
Raw meat and ready-to-eat items must be kept separate during transport to prevent cross-contamination.

Safe Food Practices

The presence of large ice crystals can indicate that frozen food has thawed and been refrozen.
Seafood toxins can be prevented through sourcing from approved suppliers.

Regulatory Compliance

Labels on food packaged on-site must include a list of ingredients and other essential information.
Food past its expiration date must be discarded.

Transport and Thawing

Hot TCS food must be received at temperatures of 135°F (57°C) or higher, while cold food should not exceed 70°F (21°C) when held without temperature control.
Thawing should only be done under running water at temperatures of 125°F (52°C) or higher.

Operational Practices

Cutting boards are surfaces that must be cleaned and sanitized regularly.
Cleaning involves removing dirt, while sanitizing reduces pathogens to safe levels.

Pest Control and Cleanliness

Denying pests access is essential for preventing infestations.
Proper signage is important at handwashing stations along with necessary washing facilities.

Equipment and Maintenance

Regular cleaning schedules should detail what needs to be cleaned, when, and by whom.
Equipment must be NSF certified to ensure food safety compliance.

Allergens and Consumer Advisories

Menu items containing raw or undercooked TCS food require clear consumer advisories to inform customers about potential risks.

Cross-Contamination Prevention

Utensils must be sanitized before each use to prevent cross-contact with allergens or contamination.

Final Notes

Managing temperature control efficiently within food service operations is critical for food safety compliance.
Awareness of foodborne illnesses and rapid reaction to health hazards is essential for effective management in food operations.

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Description

Prepare for the ServSafe certification with this practice test. The flashcards cover essential food safety concepts, from management practices to preventing foodborne illnesses. Boost your knowledge and confidence for the examination.

ServSafe Food Safety Practice Test