ServSafe Review

What are three types of hazards that make food unsafe? Biological, environmental, and chemical Biological, chemical, and sanitary Chemical, physical, and environmental Chemical, physical, and biological

A food handler transfers pathogens from hands to food A food handler transfers pathogens from hands to food. How could it have been prevented? Preventing cross-contamination Practicing good personal hygiene Controlling time and temperature Cleaning and sanitizing correctly

When should hand antiseptics be used? After handwashing Before handwashing Instead of handwashing When gloves aren’t available

What jewelry can food handlers wear while working? Diamond bracelet Sports watch Medical ID bracelet Plain band ring

Which food item needs time and temperature control to keep it safe? Loaf of bread Cooked rice Whole apples Bottled ketchup

Cooked poultry must reach what minimum internal temperature for at least 15 seconds? A. 135⁰ F (57⁰ C) B. 145⁰ F (63⁰ C) C. 155⁰ F (68⁰ C) D. 165⁰ F (74⁰ C)

At what minimum temperature must hot. TCS food be held. A At what minimum temperature must hot *TCS food be held? A. 70⁰ F (21⁰ C) B. 100⁰ F (38⁰ C) C. 120⁰ F (49⁰ C) D. 135⁰ F (57⁰ C) *Time and Temperature Control

Ready-to-eat TCS food that will be held for longer than 24 hours must be labeled with the date the food was purchased. is stored. will be prepared. must be thrown out.

What is the correct temperature for receiving cold TCS food? 41⁰ F (5⁰ C) or lower 45⁰ F (7⁰ C) or lower 51⁰ F (11⁰ C) or lower 55⁰ F (13⁰ C) or lower

What is one of the correct ways to thaw TCS food? On the counter overnight As part of the cooking process In a sink full of hot water Under a heat lamp

Food containing an allergen comes in contact with another food item and their proteins mix. This is called cross-contamination. allergen spread. cross-contact. pathogenic safety.

Juice from raw ground beef has dripped onto a pan of wrapped whole strawberries. What should the food handler do? Remove the dirty wrap, replace it with new wrap, and return the pan to storage. Wipe the meat juice off the wrap with a towel, and return the pan to storage. Remove the dirty wrap, rinse the strawberries and the pan, replace the wrap, and return it to storage. Set the pan of strawberries aside and ask the manager what to do.

Why is it important to leave a sanitizer on a surface for the correct amount of time? To make sure the surface is clean. To remove food items from the surface more efficiently. To reduce pathogens on the surface to safe levels. To kill all pathogens that may have been on the surface.

Pests can cause which two types of contamination? Chemical and nutritional Nutritional and physical Physical and biological Biological and chemical

After how many hours of constant use must a food-contact surface be cleaned and sanitized? 1 2 3 4

What must the third compartment in a three-compartment sink be filled with? Water alone Water and detergent Water and sanitizer Water and spot remover

Which symptoms must be reported to a manager? Headache, ear ache, fever, dizziness Toothache, back ache, itchy eyes, rash with fever Diarrhea, vomiting, jaundice, sore throat with fever Runny nose, fatigue, swollen joints, coughing

Where should wiping cloths be stored when not in use? On the counter In sanitizer solution In the cook’s apron pocket On a hook by the prep table

What should a dish washer do to make sure a sanitizer is effective? Use extra hot water with the sanitizer. Add twice the amount of sanitizer. Leave items in the sanitizer for twice as long. Use a test kit to check the sanitizer’s strength.