🦠 Food Safety Basics
What does TCS stand for?
Time/Temperature Control for Safety.
What is the FIRST step of proper handwashing?
Wet hands and arms.
What is the temperature danger zone?
41°F–135°F.
What is it called when harmful microorganisms are transferred from one food or surface to another?
Cross-contamination.
What comes first: cleaning or sanitizing?
Cleaning.
Metal shavings in food are what type of contaminant?
Physical contaminant.
True or False: Wearing gloves means you do not have to wash your hands.
False.
What temperature must cold TCS food be held at or below?
41°F.
Which should be stored higher in a refrigerator: ready-to-eat food or raw food?
Ready-to-eat food. Official ServSafe materials say ready-to-eat food should be stored above raw food when they must be stored together.
What is the correct order for cleaning and sanitizing items?
Wash → Rinse → Sanitize → Air-dry.
Bacteria, viruses, parasites, and fungi are what type of contaminants?
Biological contaminants.
What must you do if your glove becomes torn while preparing food?
Remove and Change the glove.
What minimum internal cooking temperature is required for poultry?
65°F. Current ServSafe time-and-temperature materials specify 165°F instantaneous (<1 second).
Wheezing and hives are most likely signs of what?
A food-allergy reaction.
What is the third step when using a three-compartment sink?
Sanitizing.
What does a virus need in order to grow?
A living host
What type of ring is acceptable for a food handler to wear?
A plain-band ring.
What minimum internal cooking temperature is required for ground meat?
155°F
What is the accidental transfer of an allergen from one food or surface to another called?
Cross-contact. ServSafe allergen training specifically emphasizes preventing cross-contact.
What is the FINAL step after cleaning and sanitizing a prep table?
Allow it to air-dry.
Parasites are commonly associated with what type of food?
Seafood
A food handler has a wound on their hand. What TWO things must they do before safely working with food?
Cover it with an impermeable cover/bandage and wear a single-use glove.
What minimum internal cooking temperature is required for seafood and steaks/chops of pork, beef, veal, and lamb?
145°F
A cook uses a utensil for an allergen-containing food and then uses it to prepare an allergen-free meal. What should have happened first?
The utensil should have been properly cleaned and sanitized before being used for the allergen-free food.
Chemicals and cleaning supplies should NEVER be stored near what?
Official ServSafe Food Handler material specifically states that chemicals and cleaning supplies should not be stored near food.