SERVE SAFE

10 September 2022
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40 test answers

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The three types of hazards that make food unsafe are
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chemical,physical, and biological
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some baceria, viruses, parasites, and fungi that can't be seen, tasted, or smelled can cause an illness. these are known as
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pathogens
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a foodhandler accidentally spills sanitizer into the fryer grease and then lets it soak in the grease. which type of hazard is this?
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chemical
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a foodhandler cleans dirty dishes using hot water and then puts them away with the rest of the clean dishes. this is an example of
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cross-contamination
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a foodhandler washes hands and changes gloves after prepping hamburgers and before chopping lettuce. The foodhandler is
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practicing good personal hygiene.
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A foodhandler who was called away while prepping a bowl of fruit put the bowl of fruit in the color. This is an example of
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controlling time and temperature.
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a foodhandler uses different cutting boards to chop raw beef and slice melons. This is an example of
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preventing cross-contamination.
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Which is the correct order for handwashing?
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wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms, and dry.
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During the handwashing process, hands and arms should be scrubbed for seconds.
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10-15
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hands should be dried with
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a single-use paper towel.
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when should hand antiseptics be used?
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after handwashing
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foothandlers should wash hands before
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starting work for the day.
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handwashing sinks should be used for
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handwashing only.
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a foodhandler places dirty pans in the handwashing sink because there is no room in the three-compartment sink. in this acceptable?
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no, the handwashing sink should be used only for handwashing.
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what jewelry can foodhandlers wear while working?
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plain metal ring
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A foodhandler does not have time to get a clean apron before the shift starts. what should the foodhandler do?
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ask the manager for a clean apron.
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foodhandlers must tell their managers when they have which symptom?
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diarrhea
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pathogens grow well between which temperatures?
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41 F and 135 F ( 5 C and 57 C)
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which food item needs time and temperature control to keep it safe?
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fried chicken breast
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before use, a thermometer must be
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washed, rinsed, and sanitized.
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where should a foodhandler check the temperature of food?
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in the thickest part
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cold food must be kept at or lower.
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41 F (5 C)
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a foodhandler puts a thermometer into a pot of soup that is being hot-held. the reading is 139 F (59 C). can the foodhandler serve the soup?
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Yes, the temperature is within the correct range.
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ready-to-eat food that was prepped by a foodhandler must have a label that includes the name of the and the
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foodhandler; use-by date
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in the cooler, an item is labeled "fish: use by today." what should the foodhandler do?
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do not use the fish and tell the manager.
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the transfer of pathogens from one surface to another is called
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cross-contamination.
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a foodhandler is carrying clean utensils by holding the parts that touch food. is this the right way to carry them?
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no, utensils should never be held by the parts that touch food.
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a foodhandler, in a hurry to refill a customer's drink, cannot find the ice scoop. what should the foodhandler do?
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find the ice scoop and use it to scoop the ice.
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a cook uses a cleaning towel to wipe up spills on the counter. when the cook is not using the towel, where should it be stored?
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in sanitizer solution
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a foodhandler suspects that juice from raw ground beef stored above a wrapped pan of whole strawberries has dripped onto the pan of strawberries. what should the foodhandler do?
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Set the pan of strawberries aside and ask the manager what to do.
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a foodhandler suspects that a food item has been contaminated. what should the foodhandler do with the food?
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label it, set it aside, and notify the manager.
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identify three of the most common food allergens.
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eggs, peanuts, shellfish
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a customer orders a slice of apple pie for dessert but doesn't know it is served with a scoop of vanilla ice cream. the customer is allergic to dairy products, and tells this to the server. what should the server do?
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prep a new dessert by placing a different slice of pie on a clean and sanitized plate and then serve it.
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surfaces that touch food must be
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cleaned and sanitized.
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cleaning and sanitizing food-contact surfaces helps reduce
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pathogens on the surfaces to safe levels.
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which of these items are not stored in the correct area?
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sanitizer and whole melons in the walk-in
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what should a dish waher do to make sure a sanitizer will work well?
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get a test kit and make sure the sanitizer is the right strength.
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where is the best place for a foodhandler to clean a garbage container?
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outside the operation
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A foodhandler notices signs of pet activity. when should the foodhandler tell the manager?
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right away
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droppings that look like grains of black pepper are a sign of
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cockroaches.