Name ______Period _____

ServSafe TEST REVIEW

  1. Why are the elderly, small children and people who take certain medications more at risk for foodborne illness?

Weak immune systems

  1. Name the 6 conditions in which bacteria need to grow. (FAT TOM)

Food, Acidity, Time, Temperature, Oxygen, Moisture

  1. Bacteria grow rapidly between _41____°F and __135____°F.
  1. Where should chemicals be stored in a foodservice operation?

Away from food- in separate storage area.

  1. Metal shavings from cans, fingernails, jewelry, bandages and glass are examples of what type of contaminant?

Physical contaminants

  1. What are the symptoms that a person might be having an allergic reaction?

Swelling, rash, hives, slowed breathing

  1. What should a server do when taking a food order from customers who have concerns about food allergies?

Find out what the allergy is, ask the kitchen or the manager if the allergen is in the dish they want to order

  1. Where should a food handler wash his/her hands after prepping food?

In a hand washing sink ONLY

  1. When should a food handler wash their hands?

ALL THE TIME! Before and after handling raw meat, fish, poultry, after handling dirty dishes, after taking out trash, before and after breaks, after using the restroom, after touching hair, face or body, clothing or aprons, after sneezing or coughing, after handling chemicals, after handling money, before putting on gloves, after smoking or chewing gum, after touching anything that may contaminate hands

  1. What must a food handler with a hand wound do to work safely with food?

Wash and cover the wound completely and wear gloves.

  1. What should food handlers do when handling ready-to-eat food?

Wash hands and wear gloves

  1. What are the exceptions when wearing single-use gloves?

Exceptions to gloves is when serving ready-to-eat foods to people NOT of populations with low immune systems IF you wash hands twice, using a nail bursh to scrub under nails, use hand santizer after washing hands.

  1. When does a food handler need to change gloves?

As soon as they brcome dirty or torn, before beginning a different task, after handling raw meat, seafood or poultry and before handling ready-to-eat foods, after 4 hours of continual use.

  1. If a food handler with a sore throat and a fever comes to work, when should they be excluded from the operation?

immediately

  1. What symptoms require a food handler to be excluded from the operation?

Vomiting, diarrhea, jaundice, sore throat with fever, lesions containing pus, any discharge from eyes, nose and mouth.

  1. What are ways to prevent cross-contamination?

Wrap or cover food before storing it, store food only in containers intended for food, store ready-to eat food above raw meat, fish and poultry, store food in designated food-storage areas only, store food and nonfood items away from walls and at least 6 inches off floor

  1. Why should food temperatures be taken in several different locations?

to guarantee the product is cooked all the way through

  1. What should staff do when receiving a delivery of food and supplies?

Check all products for proper temperatures and freshness and put all food items away asap

  1. What should be done with a package of flour that is received with signs of dampness on the bag?

Reject it!

  1. A foodhandler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?

April 8

  1. Place the food items in the correct storage order, top to bottom.

Ready-to-eat foods
Seafood/ground fish
Whole cuts of beef and pork/ground meat
Whole and ground poultry

Seafood

Whole and ground poultry

Ready-to-eat foods

Whole cuts of beef and pork

Ground meat/ ground fish

  1. How should food be handled after it’s been thawed in a microwave?

Cooked immediately

  1. What should be done with food that has been handled by a food handler who has been excluded from the operation due to illness?

Thrown away

  1. Cooking Requirements of Specific Types of Foods

Minimum Internal TempsTypes of Food

165°Fpoultry for 15 seconds

Reheating leftovers for 15 seconds

155°Fground meat- 15 seconds

145°F for 15 secondsfish

pork and beef (steaks or chops)

145°F for 4 minutesroasts of pork, beef, veal and lamb

  1. Hot hold food at __135____°F or higher to prevent pathogens from growing to unsafe levels.

Hold cold food at ___41____°F or lower to prevent pathogens from growing to unsafe levels.

  1. What should be done with preset, unwrapped utensils that appear to be unused after guests have left the table?Wash them
  2. How should staff check the strength of chemical sanitizer to make sure it is correct?

Use a sanitizer test kit

  1. List the five steps when cleaning dishes in a three-compartment sink.
  1. Rinse, scrape or soak the items before washing.
  2. Clean the items in the first sink (use a brush, cloth or nylon scrub pad to loosen dirt and change the water when the suds are gone or water is dirty)
  3. Rinse the items in the second sink (dip them in water or spray rinse them, remove any food or detergent, change the water when it becomes dirty or full of suds)
  4. Sanitize the items in the third sink ( soak them in a sanitizer solution as directed).
  5. Air-dry items (place them upside down so they will drain, do NOT wipe them dry).
  1. List the five steps to hand washing.
  1. Wet hands and arms (use running water as hot as you can comfortable stand it)
  2. Apply soap (apply enough to build up a good lather).
  3. Scrub hands and arms vigorously ( scrub them for 10-15 seconds. Clean under fingernails and between fingers)
  4. Rinse hands and arms thoroughly using running water
  5. Dry hands and arms using a single-use paper towel or warm-air dryer
  1. When should you wear a hair covering?

Anytime you are prepping food, working in prep areas, or areas used to clean utensils and equipment

  1. What jewelry, if any, is allowed?plain metal band (ring)
  2. You should never eat, drink, smoke, or chew gum or tobacco in which three areas?Prep areas, service areas, and areas used to clean utensils and equipment
  3. What does TCS stand for?

Time and temperature control for safety

  1. List the 12 most common types of TCS foods.

Milk and dairy products, meat, fish, baked potatoes, tofu and other soy protein, sprouts and sprout seeds, eggs, poultry, shellfish and crustaceans, heat-treated plant food (cooked rice, beans and vegetables), sliced melons, cut tomatoes, untreated garlic-and-oil mixtures.

  1. What is FIFO? What does it mean?

First In, First Out. Means that older foods should be used first and newer foods should be placed to the back and used after the older foods have been used.

  1. Utensils and equipment that touches food should be stored at least __6____ inches off the floor.
  2. Glasses and cups should be stored _upside______down______on a clean and sanitized surface.
  3. Utensils should be stored with their _handles______pointed up.
  4. What should you do with a food item that has been contaminated?

Do your best to fix the problem, if possible. Set aside contaminated item so no one can use it. Ask manager what to do.

  1. List the 8 most common food allergens.

Milk and dairy products, eggs and egg products, fish and shell fish, wheat, soy and soy products, peanuts and treenuts such as pecans and walnuts

  1. List the four steps to proper cleaning and sanitizing.

Clean the surface, rinse the surface, sanitize the surface, allow the surface to air dry.

  1. List the signs of rodents present in the operation.

Gnaw marks, dirt tracks along walls, droppings, nests.

  1. List the signs of cockroaches present in the operation.

Capsule shaped egg cases, strong oily odor, droppings that look like black pepper

  1. List the proper steps to calibrating a thermometer.
  1. Fill a large container with crushed ice. Add tap water until the container is full. Stir mixture well.
  2. Put the thermometer stem or probe into the ice water. Make sure the sensing area is under water. Do not let the probe touch the container. Wait 30 seconds or until indicator stops moving.
  3. Adjust thermometer so it reads 32°F. Hold the calibration nut with a wrench or other tool. Roate the thermometer head until it reads 32°F.
  1. When receiving food, cold food should be received at __41______̊ F and hot foods should be received at __135______˚ F.
  1. Frozen foods should be rejected if you see what three things on the product or packaging?Fluids, water stains, ice crystals
  1. You should always reject food if: (list them)

Packaging is damp, water stained or leaking.

There are signs of pests.

The use-by-date has passed.

  1. What are the four acceptable ways to thaw TCS foods?
  1. In a cooler at 41°F
  2. Submerged under running water at 70°F or lower.
  3. In a microwave oven if the food is cooked immediately.
  4. As a part of the cooking process.
  1. Properly label the compartments of the 3-compartment sink and the steps taken for that compartment.

WASH / RINSE / SANITIZE