Food Safety is important
A food handler accidently sprays a cleaner into the fryer oil. Which type of hazard is this?
Chemical Hazard
Handwashing sinks should be used for?
Handwashing only
Which food item needs time and temperature control for safety? Loaf of bread, cooked rice, whole apples, or bottled ketchup
Cooked rice
A food handler uses a cutting board to cut raw meat and then immediately chops produce. What is this an example of?
Cross-contamination
Surfaces that touch food must be...
Cleaned and sanitized
Pests can cause two types of contamination. What are they?
Physical and Biological
Hands should be scrubbed with soap for how many seconds during handwashing?
10-15 seconds
What is the Temperature danger zone?
41* to 135*
The correct way to scoop ice for a customer's beverage is to use...
Ice scoops
4 hours
What are the 3 types of hazards that make food unsafe?
Chemical, Physical and Biological
A Food handler transfers pathogens from hands to food. How could this be prevented?
Practicing good personal hygiene
What is one of the correct ways to thaw food?
In a cooler at 41* or lower, In a microwave oven if food is cooked immediately after, under running water at 70* or lower, as part of the cooking process
Where should cleaning supplies and chemicals be stored?
In a designated storage area
Why is it important to leave a sanitizer on a surface for the correct amount of time?
To reduce pathogens on the surface to safe levels
When should hand antiseptics be used according to ServSafe?
After handwashing
What is the correct order for handwashing?
Wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms and dry.
Ready to eat food that will be held for longer then 24 hours must be labeled with the date the food...
Must be thrown out
Define Cross-contamination
When pathogens are transferred from one surface or food to another
What is in the three sinks in a three compartment sink?
1st hot water and soap, 2nd rinse water, water and sanitizer
What is a food borne illness?
A disease that is transmitted to people through food
Which symptoms of illness must be reported to the manager?
Diarrhea, vomiting, jaundice, sore throat with fever
Cooked poultry must reach what minimum internal temperature for at least 15 seconds?
165*
Juice from raw meat has dripped onto a pan of whole strawberries. What should the food handler do?
Set the pan of strawberries aside and ask the manager what to do
What are the 5 steps in order to cleaning and sanitizing surfaces?
1. Scrape or remove food, 2. wash the surface 3. rinse the surface, 4. sanitize the surface 5. allow the surface to air-dry