ServSafe Food Handler pt1
Which of the following naturally occurring physical hazards makes food unsafe? (Give two answer choices.)
Fruit Pits and Cartilage.
Give a correct way to thaw poultry.
Thaw poultry in a clean container also submerge in cold running water
What are some examples of poor cleaning and sanitizing practices that can lead to the spread of pathogens from equipment to food? (Give two.)
Dirty work surfaces are sprayed with sanitizer.
Equipment is sanitized and then any remaining bits of food are wiped off with a clean, dry cloth.
What symptom requires a food handler to be excluded from the operation?
Jaundice.
What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?
pasteurized
Besides purchasing foods from unsafe sources, what can make food dangerous for human consumption?
Letting food stay for more than 6 hours at a temperature ideal for pathogen growth.
Give an example on what you should accept when reviewing a delivery of food.
Sushi-grade tuna frozen solid or Milk received at an internal temperature of 38°F
Which type of food is most likely to become a haven for pathogens to grow and thrive on its surface if not handled properly?
Ready-to-eat food such as mozzarella sticks, cheese balls, packaged salads, etc.
What should staff do when receiving a delivery of food and supplies?
visually inspect all food items.
Identify the steps to prepare a sanitizer solution in the third sink when cleaning the items in a three-compartment sink.
Fill the sink with clean water, add a sanitizer solution, and check the strength of the sanitizer with a test kit.
Scraping off baked-on food from an otherwise clean plate is an example of which of the following unsafe food practices?
Cross-contamination.
When cooling the food for storage, what should be done if the food temperature doesn’t reach 70°F within 2 hours?
Reheat the food and then cool it again.
Which Time and Temperature Control for Safety (TCS) foods are most likely to become unsafe? (Give at least two.)
Uncooked chicken
eggs
milk
soft cheeses
Single use gloves are not required when...
Washing produce
In a self-service area, bulk unpackaged food does not need a label if the product...
does not make a claim about health or nutrient content.
What activity should you always wash your hands after? (give two examples.)
Handling money and Leaving and returning to the prep area after the lunch break.
Layla got some desserts from the cooler and found raw meat juice on them. What should she do?
Set the desserts aside and then tell the manager.
What are the responsibilities of a manager when monitoring delivered food after hours? (Give two.)
Ensure the food is received from an approved source.
Ensure the food is stored in a proper location.
What symptom can indicate a customer is having an allergic reaction?
wheezing or shortness of breath.
True or False? Sanitizing surfaces is essential to slow pathogenic growth because some bacteria can double their numbers every 20 minutes.
True.
What are the most common types of TCS foods?(choose 3.)
What foods cause the most allergic reactions and are included in the big eight food allergens outlined by ServSafe?
Crab, lobster, shrimp, flounder, and cod.
Which of the following is a food safety responsibility of a manager serving guests who are returning to the self-service area to get more food?
Advise guests to use clean tableware only.
What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table?
clean and sanitize the utensils.
What costs do food service operations bear when a foodborne illness outbreak occurs during peak service operation? (give three.)
Staff complaints and resignations
Lawsuits and legal fees
Increased insurance premiums