Culinary arts servsafe test

The three types of hazards that make food unsafe are

chemical, physical, biological

Some bacteria, viruses, parasites, and fungi that can’t be seen, tasted, or smelled can cause an illness. These are known as

pathogens

A foodhandler accidentally spills sanitizer into the fryer grease then lets it soak in the grease

chemical hazard

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

poor cleaning and sanitizing

A foodhandler washes hands and changes gloves after prepping hamburgers and before chopping lettuce. The foodhandler is

practicing good personal hygiene

A foodhandler 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 foodhandler useus different cutting boards to chop raw beef and slice melons. This is an example of

preventing cross-contamination

Which is the correct order for handwashing

Wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms, and dry

During the handwashing process, hands and arms should be scrubbed for ___ seconds

10-15

Hands should be dried with

a single-use paper towel

When should antiseptics be used?

after hand washing

Foodhandlers should wash hands before

starting work for the day

Handwashing sinks should be used for

handwashing only

A foodhandler places dirty pans in the handwashing sink because there is no room in the three-compartment sink. Is this acceptable?

no the hand washing sink should only be used for hand washing

What jewelry can a foodhandlers wear while working?

plain metal ring

A foodhandler does not have time to get a clean apron before the shift starts. What should the foodhandler do?

ask the manager for a clean apron

Foodhandlers must tell their managers when they have which symptom?

diarrhea

Pathogens grow well between which temperatures?

41-135°F (5-57°)

Which food item needs time and temperature control to keep it safe

fried chicken breast

Before use, a thermometer must be

washed, rinsed, and sanitized

Where should a foodhandler check the temperature of food?

in the thickest part

Cold foods must be kept at___ or lower

41°F (5°C)

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

yes, the temperature is within the right range

Ready-to-eat food that was prepped by a foodhandler must have a label tha includes the name of the__ and the __

food; use-by date

In the cooler, an item is labeled “Fish: Use by today.” what should the foodhandler do?

do not use fish and tell the manager

The transfer of pathogens from one surface to another is called

cross-contamination

A foodhandler is carrying clean utensils by holding the parts that touch the food. Is this the right way to carry them?

utensils should never be held by the parts that touch the food

A foodhandler, in a hurry to refill a customer’s drink, cannot find the ice scoop. What should the foodhandler do?

find the ice scoop and use it to scoop ice

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?

sanitizer solution

A foodhandler suspects that juice from raw ground beef stored above a wrapped pan of strawberries has dripped onto the pan of strawberries. What should the foodhandler do?

set the pan of strawberries aside and ask the manager what to do

A foodhandler suspects that a food item has been contaminated. What should the foodhandler do with the food?

label it, set it aside, and notify the manager

Identify three of the most common food allergies

eggs, peanuts, shellfish

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?

prep a new dessert by placing a new slice of pie on a clean and sanitized plate and then serve it

Surfaces that touch food must be

cleaned and sanitized

Cleaning and sanitizing food-contact surfaces helps reduce

pathogens on the surfaces to safe levels

Which of these items are NOT stored in the correct area?

sanitizer and whole melons in the walk -in

What should a dish washer do to make sure a sanitizer will work well?

get a test kit and make sure the sanitizer is the right strength

Where is the best place for a foodhandler to clean a garbage container?

outside the operation

A foodhandler notices signs of pest activity. When should the foodhandler tell the manager?

right away

Droppings that look like grains of black pepper are a sign of…

cockroaches