Personal Hygiene
Hands must be washed for at least ____ seconds.
20 seconds
Cold TCS foods must be held at or below...
41°F (5°C) or lower
Raw poultry must be stored on which shelf in a cooler?
Bottom shelf
What kind of contamination is glass in food?
Physical contamination
I ride on hands you thought were clean,
Or spread from oysters rarely seen.
I’m quick to strike with puke and pain,
And often spread on a buffet train.
Water or salad, I don’t care—
Exclude my hosts, or I’ll be everywhere.
Norovirus!
Food handlers should change gloves...
When they get dirty or torn, after a task, or after 4 hours of continuous use.
Hot TCS foods must be held at or above...
135°F (57°C) or higher
Why should you separate equipment for raw and ready-to-eat foods?
Prevent cross-contamination.
What kind of contamination is cleaner residue on prep surfaces?
Chemical contamination
What jewelry is allowed for food handlers?
Plain metal band ring
Minimum internal temp for ground beef
155°F for 17 seconds
You prep raw chicken on a cutting board, rinse it, and then use the same board to slice cucumbers without cleaning it.
What two ServSafe violations are happening in this scenario?
1) Cross-contamination – raw poultry contacting ready-to-eat produce.
2) Improper cleaning/sanitizing of equipment between uses.
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What must a food handler do if they have a sore throat and fever?
Be restricted from working with food. Excluded if working with a high-risk population.
Ready-to-eat TCS food can be stored for how many days if held below 41°F?
7 days
What must you do before using a thermometer on another food?
Wash, rinse, sanitize, and air dry it
Why must sanitizers be measured carefully?
Too strong = toxic, too weak = useless
Symptom most associated with Hepatitis A
Jaundice (yellowing of skin/eyes)
What temp must handwashing water be?
100°F
What is the order of food storage from top to bottom in a cooler?
RTE → seafood → whole cuts → ground → poultry
What document lists chemicals and their safe handling procedures?
Safety Data Sheet (SDS)