ServSafe Food Safety Quiz

Questions and Answers

What can food contamination caused by pathogens on a food handler's body be controlled by?

Good personal hygiene

What food items need time and temperature control for safety?

Cut tomatoes

Uncovered lightbulbs may expose food to which type of hazard?

Chemical

Which is not required in a stocked handwashing station?

Hand lotion Signup and view all the answers

Which food is at a temperature that allows bacteria to grow well?

Anything between 40-140 degrees Signup and view all the answers

Which is a sign of pests in an operation?

Any physical damage like gnawing or holes Signup and view all the answers

For thermometers to read temperatures correctly, they must be?

Calibrated Signup and view all the answers

Which activity is an example of poor personal hygiene?

Washing dishes without a hair covering Signup and view all the answers

What is the best way to limit the growth of bacteria in food?

Control time and temperature Signup and view all the answers

Which is the correct order of the steps for cleaning and sanitizing?

Wash, rinse, sanitize, air dry Signup and view all the answers

Which must be cleaned and rinsed but not sanitized?

Walls Signup and view all the answers

How should a thermometer be dried after washing, rinsing, and sanitizing it?

Airdry Signup and view all the answers

Which is a physical hazard?

Hair, filet bone Signup and view all the answers

Cross-contamination could be caused by caring?

Drinking glasses by the rim Signup and view all the answers

Which item does not have food contact surfaces?

Tongs Signup and view all the answers

Removing an apron before using the restroom is an example of?

Good personal hygiene Signup and view all the answers

A food handler cleans up a spill. What should the food handler do next?

Wash hands correctly Signup and view all the answers

When in constant use, food contact surfaces must be cleaned and sanitized at least every how many hours?

4 Signup and view all the answers

Which symptom must a food handler report to the person in charge?

Diarrhea Signup and view all the answers

During handwashing, food handlers should scrub their hands and arms and thoroughly clean underneath?

Fingernails Signup and view all the answers

The handwashing sink may be used for washing hands and?

Nothing else Signup and view all the answers

A customer orders a ham sandwich with lettuce, tomatoes, and mustard on whole wheat bread. Which food in the sandwich is considered a common food allergy?

Wheat bread Signup and view all the answers

A food handler, in a hurry to refill a customer's drink, cannot find the ice scoop. To prevent cross-contamination, what should the food handler do?

Find the ice scoop and use it to scoop the ice Signup and view all the answers

A cutting board is washed in detergent and then rinsed. The cutting board is considered?

Clean Signup and view all the answers

How many seconds should the entire handwashing process take?

20 seconds Signup and view all the answers

A food handler washes his hands after using the restroom. This is an example of?

Practicing good personal hygiene Signup and view all the answers

When should hand antiseptics be used?

After washing hands Signup and view all the answers

How can a food handler identify food that has been contaminated with pathogens?

It cannot be detected Signup and view all the answers

Which food is considered a TCS food?

Sliced melons Signup and view all the answers

Ready-to-eat TCS food must be marked with a date by which you must be sold, eaten, or thrown out if it will be held for longer than how many hours?

24 Signup and view all the answers

When washing tableware in a three-compartment sink, the water temperature should be at least?

110 degrees Signup and view all the answers

How far off the floor does produce need to be?

4 inches Signup and view all the answers

The three types of hazards that make food unsafe are?

Biological, chemical, physical Signup and view all the answers

Surfaces that touch food are called?

Food contact surfaces Signup and view all the answers

Is it correct to store towels that are used to clean food spills in a sanitizer solution when they are not in use?

True Signup and view all the answers

Which is the correct order for handwashing?

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

Which empty, cleaned, and sanitized container may not be used for storing food?

5 gallon bucket of powdered sanitizer Signup and view all the answers

It is important to cook food to high enough temperatures so that?

Pathogens are reduced and illness is prevented Signup and view all the answers

How can an operation prevent cross-contamination in self-service areas?

Place food under sneeze guards Signup and view all the answers

A food handler notices that the water temperature of the sanitizing solution is too low. Should the food handler use the sanitizing solution to send John's pants?

False Signup and view all the answers

Storing toothpicks on shelves above food in storage can cause which type of contamination?

Physical Signup and view all the answers

Study Notes

Food Safety Practices

Good personal hygiene controls food contamination from pathogens present on a food handler's body.
Time and temperature control is essential for food items like cut tomatoes to prevent spoilage and safety issues.

Hazards and Contamination

Uncovered lightbulbs pose a chemical hazard to food.
Signs of pests include physical damages such as gnawing or holes in the establishment.
Cross-contamination can occur through improper practices, such as handling drinking glasses by the rim.

Personal Hygiene Standards

Hand washing stations must include soap and running water, but not hand lotion.
Good personal hygiene practices involve removing aprons before using restrooms and proper handwashing techniques.

Cleaning and Sanitizing Procedures

The correct sequence for cleaning and sanitizing is wash, rinse, sanitize, and air dry.
Some surfaces, like walls, require cleaning and rinsing but do not need sanitization.
Thermometers must be calibrated for accurate temperature readings and air dried after washing.

Bacterial Growth and Food Safety

The "danger zone" for bacteria growth is between 40-140°F.
Foods needing Time/Temperature Control for Safety (TCS) include items like sliced melons and anything that requires proper temperature management.
Ready-to-eat TCS foods should be labeled with a date if not consumed within 24 hours.

Handwashing Guidelines

The handwashing process should take at least 20 seconds, involving scrubbing under fingernails.
Hand antiseptics should follow washing for further germ reduction.

Food Storage and Handling

Food contact surfaces must be stored properly; for instance, towels used for cleaning should be placed in sanitizer solutions.
Containers that have held cleaning chemicals, like a 5-gallon bucket of powdered sanitizer, should not be reused for food storage.

Temperature and Food Safety

Sanitizing solutions should be at an appropriate temperature (minimum 110°F) for effectiveness, especially when washing tableware.
Foods, particularly produce, should be stored at least 4 inches off the floor.

Awareness and Reporting

Food handlers must report symptoms like diarrhea to management immediately.
Identifying contaminated food is often impossible because pathogens can be undetectable by sight or smell.

Sneeze Guards and Cross Contamination Prevention

In self-service areas, using sneeze guards is crucial for preventing cross-contamination.
Proper food handling practices include using the correct tools, like an ice scoop, to avoid contamination from hands.

Conclusion

Understanding the importance of personal hygiene, proper food handling, and safety protocols is crucial for preventing foodborne illnesses and ensuring safe food service practices.

Studying That Suits You

Use AI to generate personalized quizzes and flashcards to suit your learning preferences.

Description

Test your knowledge on food safety and sanitation with these flashcards. This quiz covers key concepts from the ServSafe program, including personal hygiene and food handling practices. Ideal for those preparing for the ServSafe certification exam.