ServSafe Chapter 3

Front

What are some common physical contaminants found in food?

Back

Metal shavings, wood, and glass

Front

What are the symptoms of consuming chemical contaminants?

Back

Vomiting and diarrhea

Front

How can physical contamination of food be prevented? Options: Purchasing food from reputable suppliers, Using chemicals approved for foodservice operations, Storing chemicals away from food-storage areas, Handling food with equipment and utensils approved for foodservice use

Back

Purchasing food from reputable suppliers

Front

Who are some groups that may attempt to deliberately contaminate food?

Back

Terrorists or activists

Front

What are the most common food allergens?

Back

Peanuts and tree nuts

Front

How can allergic reactions be prevented in a foodservice operation? Options: Avoiding cross-contact, Checking food labels for allergens, Washing hands and changing gloves before prepping food, All of the above

Back

All of the above

Front

What should service staff do to prevent allergic reactions? Options: Describe menu items and preparation to guests, Identify any allergens in the item, Suggest menu items without the allergen, All of the above

Back

All of the above

Front

What should kitchen staff do to prevent allergic reactions?

Back

Avoid cross-contact

Front

How can cross-contact be avoided in a foodservice operation?

Back

Checking recipes and ingredient labels, Washing, rinsing, and sanitizing cookware and utensils, Making sure the allergen doesn't touch anything for customers with food allergies

Front

What is the best practice for storing food to prevent allergic reactions?

Back

Store food with allergens separately.