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ServSafe Food Handler

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ServSafe Food Handler The three types of hazards that make food unsafe - ✔✔biological, chemical, and physical Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as - ✔✔Pathogens A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is this - ✔✔Chemical A food handler cleans dirty dishes using hot water and then puts them away with the rest of the clean dishes. This is an example of - ✔✔poor cleaning and sanitizing A food handler washes hands and changes gloves after prepping hamburgers and before chopping lettuce. The food handler is - ✔✔practicing good personal hygeine A food handler who was called away while prepping a bowl of fruit put the bowl of fruit in the cooler. This is an example of - ✔✔controlling time and temperature A food handler uses different cutting boards to chop raw beef and slice melons. This is an example of - ✔✔preventing cross contamination The proper order os steps of handwashing are - ✔✔Wet, Apply soap, Scrub, Rinse, Dry During the hand washing process you should scrub for - ✔✔10 - 15 seconds (Washing hands for a total of 20 seconds) Hands should be dried with - ✔✔a single-use paper towel When should hand antiseptics be used - ✔✔After Handwashing Food handlers should wash their hands before - ✔✔starting work for the day Hand washing sinks are used for... - ✔✔Hand washing ONLY A food handler places dirty pans in the hand washing sink because there is no room in the three - compartment sink. Is this acceptable? - ✔✔NO What jewelry can food handlers wear while working - ✔✔Plain metal ring A food handler does not have time to get a clean apron before the shift starts. What should the food handler do? - ✔✔Ask the manager for a clean apron Food handlers must tell the manager when they have what symptom - ✔✔Diarrhea Pathogens grow well in what temperature range - ✔✔41 degrees F - 135 degrees F Which of the following foods needs time and temperature control? can of corn, fried chicken breast, container of salt, bag of flour - ✔✔fried chicken breast before use a thermometer must be - ✔✔washed, rinsed and sanitized where should a food handler check the temperature of food? - ✔✔In the thickest part Cold foods must be kept at - ✔✔41 degrees F or lower If a pot of soup registers 139 degrees on the thermometer is it safe to serve? - ✔✔Yes, the temperature is within the correct range (135 degrees F or over) How do you label ready to eat foods that have been prepped? - ✔✔name of food; and use by date If a food is labelled "Fish: use by today" what should you do? - ✔✔Do not use the fish and tell the manager the transfer of pathogens from one surface to another is known as - ✔✔cross - contamination Can you hold utensils by the part that touches the food - ✔✔NO A food handler is in a hurry and cannot find the ice scoop, but needs to refill a guest drink. What should he do? - ✔✔FIND THE ICE SCOOP

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