ServSafe Study
How long after inserting bimetallic thermometer in food must you wait for the reading to be steady?
15 seconds
What is the temperature danger zone?
41-135
When should staff be retrained in food safety? A- periodically B- weekly C- monthly D- annually
A- periodically
When should staff be trained on food safety? A- after the first year B- after their first 6 months C- after a few weeks on the job D- immediately after being hired
D- immediately after being hired
After washing her hands, a food handler applied antiseptic, rubbed the sanitizer in, and immediately continued chopping vegetables on a cutting board. Why is this a problem?
She did not let the sanitizer dry.
A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?
The cook did not wash their hands and don new gloves before slicing the hamburger buns.
To work with food, a handler with an infected hand wound must...
cover the wound with an impermeable bandage or finger cot AND wear a sinlge-use glove
If a food handler has a wound on their arm, they must...
cover the wound with an impermeable cover
What must always be worn when working in a food prep area?
hair restraint
food handlers must remove jewelry from the...
hands
If food handlers are sick...
they must stay home
When can a food handler who has had diarrhea return to work?
when they are symptom free for 24 hours
When washing hands, what is the minimum time that food handlers should scrub their hands and arms with soap?
10 seconds
Approximately how long should the handwashing process take?
20 seconds
When using the ice-point method to calibrate a thermometer, what should the temperature reading be set to?
32 degrees F
Pathogens grow most rapidly in temperatures between?
70-125
When should food handlers wash their hands? A- After changing tasks B- After handling ready-to-eat food C- Before touching clothing D- Before leaving and returning to the prep area
A- After changing tasks
When should food handlers wash their hands? A- After drinking B- After applying hand sanitizer C- After putting on single-use gloves D- After handling ready-to-eat food
A- After drinking
Which illness needs to be reported to the regulatory authority? A- Hepatitis A B- Influenza C- Scombroid Poisoning D- Botulism
A- Hepatitis A
Which staff members need general food safety knowledge? A- all staff B- part-time staff C- FOH staff D- BOH staff
A- all staff
Using one set of cutting boards for raw TCS food and another set of cutting boards for ready-to-eat food reduces the risk of... A- cross contamination B- time-temperature abuse C- physical contamination D- toxic metal poisoning
A- cross contamination
When should a food handler with a sore throat and fever be excluded from the operation? A- customers served are primarily high-risk B- fever is over 100 C- sore throat has lasted for more than 5 days D- before the regulatory authority is notified
A- customers served are primarily high-risk
Where should staff members eat, drink, smoke, or chew gum? A- designated areas B- dishwashing areas C- outside the kitchen door D- where customers cannot see them
A- designated areas
food is being temperature abused when it is... A- held at the wrong temperature B- cooled too quickly C- reheated rapidly D- cooked to a higher temperature than required
A- held at the wrong temperature
Which temperature measuring device is designed for measuring surface temp? A- infrared thermometer B- time-temperature indicator C- thermocouple and thermistor D- bimetallic stemmed thermometer
A- infrared thermometer
What is the calibration nut on a bimetallic stemmed thermometer used for? A- keeping it accurate B- marking its sensing area C- measuring air temp D- measuring temp through glass
A- keeping it accurate
When using single-use gloves in your operation, you should... A- provide latex-free gloves B- only buy latex gloves C- provide one-size-fits-all gloves D- wash and reuse them
A- provide latex-free gloves
Why should food handlers not wear fake nails? A- they are hard to keep clean B- they transfer chemicals to the food C- they hold more pathogens than natural nails D- they become toxic when in contact with sanitizer
A- they are hard to keep clean
What is the main reason for food handlers to avoid scratching their scalp? A- Transferring a food allergen B- Spreading pathogens to the food C- Getting food in their hair D- Causing toxic-metal poisoning
B- Spreading pathogens to the food
A food handler who just bussed tables must do what before handling food? A- Change aprons B- Wash their hands C- Put disposable gloves back on D- Wipe their hands on a cloth towel
B- Wash their hands
Hand antiseptics should be used.... A- before handwashing B- after handwashing C- in place of handwashing D- during handwashing
B- after handwashing
Which food can be handled with bare hands? A- croutons for salad B- cheese for pizza C- salt to season a cooked dish D- baked potatoes
B- cheese for pizza
What thermocouple probe should be used to check the temperature of a grill? A- air B- surface C- immersion D- penetration
B- surface
Which disease is transmitted through food? A- Hepatitis C B- Tuberculosis C- Typhoid Fever D- Human Immunodeficiency virus (HIV)
C- Typhoid Fever
How can you identify training needs in a new hire? A- by asking them B- by talking to their coworkers C- by observing job performance D- by talking to their previous employers
C- by observing job performance
Which food item may be handled with bare hands? A- sliced cheese for sandwiches B- boiled egg for salads C- chopped carrots for stew D- parsley for garnish
C- chopped carrots for stew; This is because this item will still be cooked, killing any germs that you may have gotten on it. The other options were ready-to-eat which means they will not be cooked anymore.
What thermocouple probe should be used to check the temperature of a stockpot of soup? A- air B- surface C- immersion D- penetration
C- immersion
What must be done after completing each prep task to reduce the risk of cross contamination? A- food must be put away as quickly as possible B- aprons must be replaced with clean ones C- surfaces must be cleaned and sanitized D- Food temperatures must be checked with a clean thermometer
C- surfaces must be cleaned and sanitized
Limiting the amount of food that can be removed from the cooler when prepping it can help prevent... A- cross-contamination B- cross-contact C- time-temperature abuse D- thermal energy transfer
C- time-temperature abuse
When calibrating a thermometer by placing it in boiling water, what temperature should it be adjusted to if your location is at sea level? A- 110 F B- 165 F C- 180 F D- 212 F
D- 212 F
Food must be thrown out after remaining in the temperature danger zone for... A- 1 hour B- 2 hours C- 3 hours D- 4 hours
D- 4 hours
What is a carrier? A- Bacteria that carry dangerous pathogens B- Someone with a compromised immune system C- A seafood parasite that attaches itself to fish D- Someone that carries a pathogen without getting sick
D- Someone that carries a pathogen without getting sick
A food handler has a wound on their finger. Can this contaminate food and cause foodborne illness? A- No, because the immune system will stop any infection B- No, because the finger is less prone to infection then other areas C- Yes, because all wounds can contaminate food and cause illness D- Yes, because a wound that contains pathogens can contaminate food
D- Yes, because a wound that contains pathogens can contaminate food
Thermometers should be calibrated... A- before use B- during use C- after use D- both A and C
D- both A and C
What do most time-temperature indicators do? A- measure temperature through a probe with a sensor at the end B- measure the length of time that food should be cooked C- show if food has been cross-contaminated during preparation D- show if food has been time-temperature abused during shipment
D- show if food has been time-temperature abused during shipment
A food handler who spends their entire shift making hamburger patties should change their gloves how often?
Every 4 hours during continual use, and more often if needed.
A food handler wet his hands with warm water, applied soap and scrubbed them for 15 seconds, rinsed them in warm water, and dried them on a cloth side towel. What did he do wrong?
He should not have dried his hands on a cloth towel. A disposable, single-use towel should have been used instead.
Which food safety topic is it critical for staff to receive training on?
How to label food for storage
Where should a food handler wash his or her hands?
In a designated hand washing sink. NOT a prep sink. NOT a utility sink. NOT a dish washing sink.
Is it acceptable for a cook to drink coffee from a coffee cup while cooking? Why or why not?
No, because the coffee cup is an uncovered container
After handling dirty dishes, a dishwasher washes their hands in the three-compartment sink? Is this acceptable? Why or why not?
No, hands should ONLY be washed in a designated handwashing sink
What should a food handler do when working with an infected cut on their finger?
They must cover the wound with an impermeable bandage or finger cot AND a glove
After handling raw meat and before handling produce, what should food handlers do with their gloves?
They should dispose of the gloves, wash their hands, and don new gloves
What is the purpose of hand antiseptic?
To reduce pathogens to a safe level
What must a food handler do after touching their body or clothes?
WASH THEIR HANDS
When is technology-based training most appropriate?
When staff need to learn at their own pace
A food handler with a sore throat and a fever should be excluded from working in a day-care center, because the children...
are a high-risk population
Where should personal items, like a coat, be stored in the operation?
away from food
When using an infrared thermometer, it must...
be held close to the food
Pathogens are most likely to grow well in a meat stew that is....
between 41-135; in the temperature danger zone
What should you do after a staff member completes food safety training?
document it!
What action should a manager take when a food handler reports having diarrhea and being diagnosed with a foodborne illness caused by Shigella spp.?
exclude them from the operation
What should a manager do with a food handler that has been vomiting?
exclude them from the operation
What can make use of games in classroom training more effective?
if they are fun and easy to play
What can make demonstration in classroom training more effective?
if you follow a Tell, Show and Do approach
When checking the internal temperature of food, where should the thermometer be inserted?
in the thickest part of the food
What is the purpose of color-coded equipment?
it helps to keep designated equipment separate
An operation has decided to purchase cut lettuce for salads rather than cutting it themselves. What is the benefit of doing this?
it helps to prevent cross-contamination
Which thermocouple probe should be used to check the temperature of a pork roast?
penetration
What kind of jewelry can you wear?
plain-band ring
how can the risk of cross-contamination be reduced when prepping different types of food on the same prep table?
prep raw and ready-to-eat foods at different times
What is the intended use for a hand antiseptic?
reduce pathogens on skin
What should a manager do with a food handler that is sneezing and has a persistent runny nose?
restrict them from working with exposed food
How should food handlers keep their fingernails?
short and unpolished
What should food handlers do after prepping food and before using the restroom?
take off their aprons
What does the success of on-the-job training depend on?
the skill of the trainer
What can make classroom training more effective?
using an activity based approach
What should the temperature of the water be when washing hands? Hot, cold, warm, or lukewarm?
warm
What is jaundice?
yellowing of the skin