1. ServeSafe Review
Review for Test

2. What is your favorite restaurant and why?
Bellringer Question
What is your favorite restaurant and why?

3. The three type of Hazards that make food unsafe are?

4. Chemical, Biological, Physical

5. Some bacteria, virus, parasites, and fungi that can't be seen, tasted, or smelled can cause an illness. These are known as?

6. Pathogens

7. A food handler accidentally spills sanitizer into the fryer grease and then lets it soak in the grease. Which type of hazard is this?

8. Chemical Hazard

9. A food handler clean dirty dishes using hot water and then puts them away with the rest of the clean dishes. This is an example of?

10. Poor cleaning and sanitizing

11. A food handler washes hands and changes gloves after prepping hamburgers and before chopping lettuce. The food handler is?

12. Practicing good personal hygiene.

13. A food handler who was called away while prepping a bowl of fruit put the bowl of gruit in the cooler. This is an example of ?

14. Controlling time and temperature

15. A food handler uses different cutting boards to chop raw beff and slice melons. This is an examples of?

16. Preventing coross-contamination

17. What is the proper order for hand washing?

18. 1. Wet hands and arms, 2. apply soup, 3. scrub hands and arms, 4
1.Wet hands and arms, 2.apply soup, 3.scrub hands and arms, 4.rinse hands and arms, and 5. dry.

19. How long dose hand washing process need to be scrubbed for?

20. 10-15 second

21. What should your hand be dry with?

22. A single-use paper towel.

23. When should hand antiseptics be used?

24. After hand washing

25. What hand washing sink use for?

26. Hand washing only

27. What jewelry can food handlers wear while working?

28. Plain metal ring

29. A food handler places dirty pans in the hand washing sink because there is no room in the three-compartment sink. Is this Acceptable?

30. No

31. A food handler does not have time to get a clean apron before the shift starts. What should the food handler do?

32. Ask the manager for a clean apron.

33. Food handlers must tell their managers when they have which symptom?

34. Diarrhea, vomiting, Jaundice, Sore throat with a fever.

35. What the temperature Danger Zone?

36. 41 degree to 135 degree.

37. What item need time and temperature control for safety(TCS)?

38. Milk & Dairy Products
Meat: beef, pork and lamb
Fish
Baked Potatoes

39. Tofu or other soy protein
Synthetic ingredients such as textured soy protein in meat alternatives
Sliced Melon
Cut Tomatoes
Cut Leafy Vegetables

40. Shell Eggs
Poultry
Shellfish and crustaceans
Heat treated plant food, such as cooked rice, beans and vegetables

41. Sprouts and sprout seeds
Untreated garlic-and-oil mixtures

42. Before using a thermometer it must be what?

43. Washed, rinsed, and sanitized

44. Where should you check the temperature of the food?

45. In the thickest part

46. Cold food must be kept at what temperature?

47. 41 degree

48. A food handler puts a thermometer in to a pot of soup that is being hot-held. The reading is 139 degree. Can the food handler serve the soup?

49. Yes, temperature is at the correct temperature.

50. When labeling food it must include what?

51. The name of the food and the use by date.

52. In a cooler, an item is labeled “fish, use by today
In a cooler, an item is labeled “fish, use by today.” What should the food handler do?

53. Do not use the fish and tell the manager.

54. What is cross-contamination?

55. The transfer of pathogens from one surface to another.

56. How should you hold a utensils?

57. Utensils should be held by the parts that dose not touch food.

58. You in a hurry to refill a customer’s drink, you cannot find the ice scoop. What should you do?

59. Find the ice scoop and use it to scoop the ice.

60. A cook uses a cleaning towel to wipe up spills on the counter
A cook uses a cleaning towel to wipe up spills on the counter. When the cook is not using the towel, where should it be stored?

61. In sanitizer solution.

62. You find juice of raw beef stored above a wrapped pan of whole strawberries has dripped onto the pan of strawberries. What should you do?

63. Set the pan of strawberries aside and ask the manager what to do.

64. What are the most common food allergens?

65. 1. Eggs, 2. peanuts and tree nuts, 3. shellfish and fish, 4
1.Eggs, 2.peanuts and tree nuts, 3.shellfish and fish, 4.Milk and dairy products, 5.wheat, 6. soy and soy products

66. Cleaning and sanitizing helps reduce what?

67. Pathogens on the surfaces to safe levels.

68. What must be clean and sanitized?

69. Surfaces that touch food .

70. What must be clean outside the operation?

71. Garbage

72. What the sign for cockroaches?

73. Droppings that look like grains of black pepper.
Capsule-shaped egg
Strong oily odor
Droppings that look like grains of black pepper.

74. You notices signs of pest activity. When should you tell the manager?

75. Right Away.