ServSafe Food Handler Exam Guide

ServSafe Food Handler Test Hot food required for service the next day should: 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? A. unused whole fruit garnish B. unopened prepackaged food C. uneaten bread D. unused, uncovered condiments B. unopened prepackaged food Before putting a large pork roast in the refrigerator, you should first: cut it into smaller pieces A sanitizer: kills bacteria Which meat is the safest to eat when cooked "rare"? Lamb What task requires food handlers to wash their hands before AND after doing it? A. handling raw meat, poultry, or seafood B. using chemicals that might affect food safety C. taking out garbage D. touching clothing or aprons A. handling raw meat, poultry, or seafood When storing food in the fridge or freezer, you should: A. rotate stock - first in, first out rule B. record the temperature of the fridge and/or freezer daily C. cover, label & date foods D. all of these D. all of these Why shouldn't you mix cooked and raw foods? it results in a "cross-contamination" What are the basic steps for cleaning effectively? Scraping, clean with detergent, sanitizing and air drying What does bacteria need to multiply? food, water, and warm temperatures Which is a TCS food? A. saltines B. bananas C. coffee D. baked potato D. baked potato Who is responsible for safe food handling in the food premises? owner, head chef, and anyone handling food A detergent: helps remove visible soil Which food probably contains the most bacteria? A. hamburger cooked rare B. frozen raw chicken C. opened jar of mayonnaise D. a stale slice of bread B. frozen raw chicken How can you tell if food has enough bacteria to cause food poisoning? You can't tell. It smells, tastes and looks normal. What food safety practice can prevent cross-contact? washing, rinsing, and sanitizing utensils before each use Foods not likely to support bacterial growth are: A. milk and cream B. dried pasta, noodles or bread C. fish and seafood D. fresh meat and poultry B. dried pasta, noodles, or bread Which of the following is true about bacteria? A. all bacteria can cause illness B. it needs air to survive C. freezing temperatures kills bacteria D. it multiplies fast in warm temperatures D. it multiplies fast in warm temperatures What are the basic steps of washing hands? Apply soap, wash well, rinse and dry with disposable paper towel 4 1/4 Hot TCS food can be held without temperature control for a maximum of ___ hours If a food handler has been vomiting or has diarrhea, when should they return to work? When a doctor advises that they can What is the first action someone should take when entering the restaurant for a work shift? wash hands The maximum length of time that prepared foods may be held in the temperature danger zone is: 4 hours Where should staff members eat, drink, smoke, or chew gum? in designated areas When preparing food, any cuts and wounds should be: covered with a bandaid and a disposable glove The best away to thaw food is: on the bottom shelf of the refrigerator If a food-contact surface is in constant use, how often should it be cleaned and sanitized? Every 4 hours When should a food handler be excluded from working with food or food contact surfaces? if they are experiencing, vomiting, diarrhea or a fever Which action requires a food handler to change gloves? A. the food handler has been working with raw ground beef for an hour B. the food handler is working with raw seafood at temperatures above 41°F C. the food handler is prepping raw chicken on a yellow cutting board D. all of these D. all of these When reheating cooked foods or cooking stuffed meat or poultry, the internal temperature should be at least: 165°F Hand sanitizers are an acceptable form of hand sanitation because It is not an acceptable form of hand sanitation Why should you dry your hands after washing? wet hands spread germs more easily Food Safety is of particular importance for which of the following groups? A. adults over the age of 64 B. children under the age of 6 C. people with an immunodeficiency D. all of these D. all of these When can a food handler with a sore throat and a fever return to work with or around food? A written medical release is provided Where should you store raw meat in the refrigerator? on the very bottom shelf The food temperature 'danger zone' is between what temperature range? 41°F and 135°F Metal shavings are which type of contaminant? physical Food in the refrigerator must be kept at: 0-40°F Foodborne illness is... a disease carried or transmitted to people by food Foodborne illness outbreak is... when two or more people experience the same illness after eating the same food Higher Risk Population include... infants, pregnant women, the elderly, people taking medications, and people who are seriously ill Temperature Control for Safety (TCS) are foods that what? are better able to support the rapid growth of microorganisms than others TCS foods include: milk, eggs, shellfish, fish, meats, meat alternatives, untreated garlic & oil mixtures, baked potatoes, raw sprouts, cooked rice, cut tomatoes, and cut melons What are the three types of contamination? biological, chemical, physical 2/4 What is biological contamination? bacteria, virus, parasites, What is chemical contamination? cleaners, sanitizers, toxic metal from non food service grade utensils and cookware, pesticides What is physical contamination? foreign objects What are the top five documented reasons for outbreaks? 1. Purchasing food from unsafe sources 2. Failing to cook food adequately 3. Holding food at incorrect temperatures 4. Contaminated equipment 5. Poor personal hygiene What are three ways that food can become contaminated? time-temperature control, cross contamination, and poor personal hygiene What is time-temperature control? TCS foods that are left in the danger zone for more than 4 hours What is cross contamination? contaminants cross to a food that is not going to be cooked any further What is poor personal hygiene? food handlers cause the food borne illness What is a foodborne infection? the result of when a person eats food containing pathogens, which then grow in the intestines and cause illness, symptoms do not appear for 1-3 days What is foodborne intoxication? when a person eats food containing toxins (poison) produced by pathogens found on the food or which are results of chemical contamination, symptoms appear quickly (within hours) What does FATTOM mean? Food, Acidity, Temperature, Time, Oxygen and Moisture (Time and Temperature are the easiest for us to control) What is the smallest of the microbial contaminants? viruses How are viruses spread? person to person, person to food, person to food contact surfaces Ciguatera is... ciuatoxin, predatory reef fish, marine algae Scombroid is... histamine toxin, tuna and other fish that are time-temperature abused Where should you purchase produce? from an approved supplier Examples of chemical contaminants: toxic metals, pesticides, cleaning products, sanitizers, and lubricants What containers should be used and avoided when cooking? stay away from pewter pitchers, use only approved food-grade utensils and equipment to prepare and store food Who should apply pesticides? ONLY allow a license professional to do this Examples of physical contaminants: metal shavings from cans, staples, glass from broken light bulbs, fingernails, hair, band-aids, dirt What is food security? the prevention or elimination of the deliberate contamination of food How do we protect food from contamination? make it as difficult as possible for tampering to occur by addressing all potential human, interior and exterior elements in your operation What are some possible food allergy reactions? itching, tightening of the throat, wheezing, hies, swelling, diarrhea, vomiting, cramps, and loss of conscious, or even death What are the most common food allergies? milk, dairy, eggs, shellfish, fish, wheat, soy, peanuts and tree nuts What is the proper hand washing technique? 1. Turn on hot water (100°F) 2. Apply soap 3. Scrub hands & arms for 10-15 seconds 4. Rinse 5. Dry with a single-use towel or air dry 6. If an establishment uses a hand antiseptic, it must be FDA approved as a food additive 3/4 How should hands be groomed for the kitchen? short, clean nails, cuts & wounds covered with clean bandages and gloves or a finger cot Should gloves ever be used in place of hand washing? NO, hands must be washed before putting on gloves and when changing to a new pair How often should gloves be changed? 4 hours, when they become soiled or torn, or when beginning a new task 4/4