Extra

Chapter 6

100

It's the employee's responsibility to report to management if sick. Contact your supervisor if you what 3 illnesses.

1. Fever/Chills

2. Vomiting/Nausea

3. Diarrhea

200

If you are cleared to handle food after receiving an injury what 3 things should you do?

1. Wash hands

2. Keep the injury clean & bandaged. 

3. Wear gloves or other covering to protect the affected area

300

When lifting heavy objects what are important things to remember to prevent slipping?

-walk on grippy mats

-Keep floors dry and clean 

-Don't rush when carrying heavy loads

-Wear non-slip shoes 

400

What are the "BIG FIVE" of the more common and serious food pathogens/

1. Salmonella

2. E. Coli

3. Hepatitis A Virus

4. Norovirus

5. Shigella

500

What are the 4 common ways to sustain an injury?

Burns 

Cuts

slips and falls

sharp broken-objects glass

Extra ServSafe Questions

100

What kind of animals may be brought into an area of the food establishment where customers are generally allowed?

a. Pets

b. Service Animals

c. Animals without fur

d. Emotional Support animals

b. Service Animals

200

Which of the following practices helps to control cross-contamination? 

a. Reusing linens for bread baskets

b. Storing utensils with the handle up

c. Wiping off a knife between cutting raw meat and bread

d. Storin products with more pathogens above other foods

b. Storing utensils with the handle up

300

Raw ground beef is being packaged to sell to customers at a grocery store. What must be included on the label?  

a. The slaughtering date

b. Description of how the beef was raised

c. Instructions for handling the meat safely

d. The name of the food worker who packaged the meat

c. Instructions for handling the meat safely

400

What would be the proper shelf order to place raw fish, pastries, and raw turkey in the refrigerator, from top to bottom?

a. Raw fish, pastries, raw turkey

b. Pastries, raw fish, raw turkey

c. Pastries, raw turkey, raw fish

d. Raw turkey, raw fish, pastries

b. Pastries, raw fish, raw turkey

500

What must be located in, or immediately adjacent to, a toilet room in a food establishment?

a. Tile floors

b. a food preparation sink

c. A handwashing sink

d. A cleaning supply cabinet

c. A handwashing sink