Servsafe FoodHandler Practice Test 1, 2, 3 And 4

Why is Food Safety Important? Food Safety is extremely important not only to prevent food borne illness and outbreaks, but also tomaintain a financially sound business with a good reputatuion. When businesses don't practiceproper food safety they lose business and customers and can quickly get a bad reputation. Businesses can also incur legal fees from lawsuits both of which can lead to the business closing.

Identify the 5 most common risk factors to keeping food safe. Purchasing ingredients from unsafe sources, holding foods at the wrong temperatures, poor hygiene practices, using contraminated tools &equipment, improper cooking of foods are the 5 most common risk factors that comprromise food safety. implementing proper food handling procedures includes ordering from reputable and safe suppliers, as well as training staff on food safety standards.

When a food service worker avoids personal behaviors that can contaminate food, they are: Proper personal hygiene is when a food service worker avoids behaviors that can contaminate food. Proper personal hygiene incudes; wearing the proper uniform, proper handwashing and glove use, not wrking whil sick, not touching their hair or skin whil woking with food. not sneezing or coughing when working with food and taking breaks to eat or smoke away from food preparation areas.

Which of the following is the proper technique to wash hands: The proper technique to wah hands is to wet hands and arms, apply soap, scrub hands and arms for 10-15 seconds, rinse hands and arms, dry hands and arms.

A foodborne illness can be caused by cross-contamination when- Contaminated surfaces can contaminated foods, even when the foods have been stored and prepared properly. Ensuring that all surfaces and cleaning tools are clean and sanitized, reduces the risk of contamination.

Cross-Contamination is: Cross contamination happens when bacteria or pathogens are introduced to foods, tools or surfaces from a contaminated food, tool or surface. To reduce the risk of cross-contamination it is important to clean and sanitize tools and surfaces between uses and to follow correct food handling procedures when working with different ingredients.

The temperature zone of 41 degrees F to 135 degrees F is known as? The Temperature Danger Zone is between 41 degrees F and 135 degree F. This is the temperature zone where bacteria grow the fastest.

Food that has been held in the Temperature Donger Zone has been subjected to? Time-Temperature Abuse happens when foods have spent too long in the Temperature Daner Zone (41-135 degrees F). which is the temperature that promotes bacterial growth. When food is heal below or above th Temperature Danger Zone, bacteria growth is slowed. Foods have also been subjected to time-temperature abuse when they are held at the wrong temperature, cooked or reheated to the wrong temperaure or incorrectly.

An example of proper sanitization is? Proper sanitization means that all food contact surfaces are washed and rinsed and sanitized as needed and in between uses. Washing and rinsing removes food particles and detergent and sanitizing kills pathogens and bacteria.

Food contact surfaces can be sanitized by which methods? Food contact surfaces can be sanitized by heat or chemicals. When sanitizing by heat the water must be at least 171 degrees and the item has to be immersed for 30 seconds. When using chemical, the solution has to be and approved chemical solution of Chlorine, Iodine or Quats.

Time and Temperature Abuse Happens when? Time and temperature abuse happens when proper cookink holding and cooling procedures are not followed, which can result in foods being in the temperature danger zone. The temperaure daonger zone is the temperature range at which bacteria grow the fastest and foods left in this range can become contaminated quickly. The temperature danger zone is between 41 degrees F and 135 degrees F.

At which part of the flow of food is Food Safety the biggest concern? Food safety is alwasy a concern, throughout the entire flow of food. Not follwint food safety gudelines during prchasing, receiving and storing, can create a risk for contamination throughout the flow. The best was to ensure food safety is to be proactive and prevent concerns at each step.

After touching the hair, scratching the skin or rubbing the face a food service worker must? Food service workers must wash their hands before they bein work and anytime they touch their skin or hair, cough or sneeze into the hands, use the restroom, ea food or smoke, handle raw foods, handle money, take out the garbage or handle chemicals. Anytime a food service worker comes into cantact with a possible contaminant, theymust wash their hands.

Food service workers can use hand sanitizer in place of hand washing when? Food service workers are to always practice good personal hygiene by washing their hands properly with soap and water. Hand sanitizer is Not an alternative to hand washing and should never be used as such.

Food Can be Contaminated: Food contamination ca occur accidently and at any time the food is handled as it is being grown, prepared, packaged or plated. Contaminants are not wlways frm bacteria or pathogens, physical contaminants and chemicals can contaminate food making it unsafe for human consumption. Poor peronal hygiene of food handlers can contribute to contaminated food, by failure to was their hands properly, by snieezing or coughing into food or working while sick.

Food Contaminants include : Food contaminants can be from many different things. Biological contaminants include: Bacteria, Viruses, Parasites and Fungi. Physical contaminants include: Metal shavings, staples, Pieces of Packaging, Glass, Dirt or Bones. Chemical contaminants include: Cleaners, Sanitizers and Polishes.

An example of a corrective action to time-temperature abuse is? A corrective action addresses and fixes the problem. Reheating foods to the correct temperature after they drop below 135 degrees is a corrective action.

Preventing time-temperature abuse can be done by? Preventing time-temperature abuse can be done by using a proper working thermometer to take temperature, keeping track of holding temperature and times and taking corrective actions, as needed to correct problems.

The correct concentration for a chlorine sanitizing solution is? The correct concentration for a chlorine sanitizing solution is 50-99ppm. Sanitizing solutions should be checked or concentration and changed when the concentration is to low or the solution is dirty.

Cleaning and sanitizing of food contact surfaces needs to happen: Cleaning and sanitizing of food contact surfaces needs to happen, every 4 hours, when in food contact surfaces are in constant use, before prepping a different food on the same surface and when work is stopped and foods may have been contaminated.