Servsafe

what should you do when taking a food order from customers who have concerns about food allergies Correct Answer: Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? Correct Answer: Must be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? Correct Answer: Stored food away from the wall What should be done with food that has been handled ...

Hand washing stations are required in which area? Correct Answer: In food prep, service, and dishwashing areas. Where should the scoop for the ice machine be stored? Correct Answer: In a protected and designated location. What should you do if food shipments are not delivered at the correct temperatures? Correct Answer: Reject the delivery What is the proper sequence to effectively sanitize dishwater, utensils, and equipment? Correct Answer: Scrape, wash, rinse, sanitize, air dry ...

The three types of hazards that make food unsafe Correct Answer: biological, chemical, and physical Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as Correct Answer: Pathogens A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is this Correct Answer: 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 o...

Who are at risk for getting food borne illness? Correct Answer: Elderly, pregnant women, children, & people with a weak immune system. What is a Foodborne Outbreak? Correct Answer: An incident in which 2 or more people experience the same illness after eating the same food. What are bacteria? Correct Answer: Microorganisms presenting the greatest concern to the FS manager. What are FAT TOM, food, pH, temp, time, oxygen, & water? Correct Answer: 6 elements needed for bacteria growth....

Foodborne Illness Outbreak Correct Answer: Two or more people High Risk Populations Correct Answer: Infants, preschool age children, pregnant women, the elderly, people taking medications, people who are seriously ill TCS Correct Answer: Temperature Control For Safety Temperature Danger Zone Correct Answer: 41 - 135 F TCS Foods Correct Answer: Milk, Eggs, Shellfish, Fish, Meats, Meat Alternatives, Untreated Garlic & Oil Mixtures, Baked Potatoes, Raw Sprouts, Cooked Rice, Cut Tom...

Hot food required for service the next day should: Correct Answer: be cooled rapidly then refrigerated Hot food should be held at ___ during service Correct Answer: a minimum of 135°F How often should a food handler change their gloves? Correct Answer: once they become dirty Which food may be re-served to customers? A. unused whole fruit garnish B. unopened prepackaged food C. uneaten bread D. unused, uncovered condiments Correct Answer: B. unopened prepackaged food Before p...

groups of people most vulnerable to foodborne diseases Correct Answer: senior citizens, pregnant women, preschool age children, people who suffer from weakened immune systems 4 types of contamination Correct Answer: biological, chemical, physical, cross contamination types of chemical contamination Correct Answer: cleaners, sanitizers, polishes types of biological contamination Correct Answer: harmful bacteria, viruses, fungi, parasites types of physical contamination Correct Ans...

Define foodborne illness. Correct Answer: a disease transmitted to people by food When is a foodborne illness considered an outbreak? Correct Answer: when 2 or more people have the same symptoms after eating the same food What food saftey challenges do operations face? Correct Answer: time pressure, potentially unsafe supplies, high risk populations, and staff related challenges What does a foodborne illness cost? Correct Answer: guests and operations After a foodborne illness, w...

1.1 What is a foodborne-illness outbreak? A. When two or more food handlers contaminate multiple food items B. When an operation serves contaminated food to two or more people C. When two or more people report the same illness from eating the same food D. When the CDC receives information on two or more people with the same illness Correct Answer: C. When two or more people report the same illness from eating the same food 1.2 Which is a ready to eat food? A. Uncooked rice B. Raw d...

which action could lead to cross contamination? Correct Answer: touching more than one TCS food before washing your hands the primary risk associated with transporting ice in containers originally used to store chemicals is that they Correct Answer: may still have residue after they have been cleaned which procedure would help protect food from contamination by food handlers and customers? Correct Answer: installing sneeze guards above the salad bar the third compartment in a three c...