ServSafe 1
A foodborne illness is a disease that
transmitted to people to food.
Examples of biological hazards include parasites, fungi, and bacteria, and
Viruses
Which activity is an example of poor personal hygiene?
Not wearing a hair covering while washing dishes.
What surface must be cleaned but NOT sanitized?
walls, ceilings, floors, and doorknobs exterior
Cutting lettuce on the same cutting board used for slicing raw hamburger meat is an example of
Cross Contamination
Food handlers may wear nail polish if the polished is
allowed by the local regulatory authority and gloves are worn.
The water in the wash sink of a three compartment sink must be at least what temperature?
110
A customer orders ham sandwich with whole wheat bread, tomatoes, mustard, lettuce? Which food on the sandwich is a food allergen?
Wheat bread
When checking a foods temperature, a food handler should monitor the thermometer until the reading is
becomes stable
Where you can eat or drink at a restaurant
Designated area
Eating soup that has been time temperature abused can result in
Foodborne illnesses
Food handlers who scrub their hands and arms with soap for how many seconds have washed their hands correctly?
13 seconds
Surfaces that touch food are called
food contact surfaces
If you cannot find the scoop for ice what are you going to use?
You will find the scoop and use the scoop
When starting a new task, what is the correct way to use gloves?
Wash hands before putting them on.
Ready to eat TCS food must be marked with the date by which it must be sold, eaten, or thrown away. If it will be held for longer than how many hours?
24 hours
A cutting board is scratched and chipped. What should the food handler do?
Set it aside and tell the manager.
Cross contamination could be caused by carrying
drinking glasses/cups by their rims.
What jewelry can a food handler wear
plain band
Hot TCS food must be held at a temperature of at least
135
What symptoms must be reported to a manager
vomiting, diarrhea, jaundice, a fever accompanied by a sore throat or have been exposed to one of the “Big 5.”
Which item must be applied over a bandage on a food handler's finger?
Single-use glove
Sanitizers work best when
dishes are sanitized for the correct amount of time.
Hands should be dried with a
single use paper towel.
A food handler notices a nest made of paper near the floor area, what should they do?
Tell the manager