Serv Safe Week 1

Front

Which group of individuals has a higher risk of developing a foodborne illness? Teenagers, Elderly people, Women, Vegetarians

Back

Elderly people

Front

What must food handlers do when handling ready to eat foods?

Back

Wear single use gloves.

Front

Which action requires a food handler to change gloves? Options: The food handler is working with raw seafood at temperature above 41 degrees F, The food handler is prepping raw chicken on a cutting board, The food handler has been working with raw ground beef for an hour., The food handler is wearing gloves that have been torn.

Back

The food handler is wearing gloves that have been torn.

Front

The safest way to thaw frozen food is:

Back

In a refrigerator below 41 degrees F.

Front

Contamination, as it relates to food, is:

Back

The presence of chemicals in food or water, microorganisms (bacteria, viruses, fungi, parasites) in food or water, and visible objects in food or water.

Front

If food does not cool from 135 degrees F to 70 degrees F within 2 hours what must be done?

Back

Throw it out.

Front

What are the best practices for preventing cross-contamination in the kitchen?

Back

Use separate cutting boards for raw meat and produce, wash hands frequently, clean and sanitize surfaces and utensils, and store raw meat and produce separately in the refrigerator.

Front

What are the guidelines for safely thawing frozen foods?

Back

Thaw frozen foods in the refrigerator, under cold running water, or in the microwave.

Front

A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and __.

Back

soap

Front

At what temperature can prepped sushi be stored? Options: 48 F, 50 F, 39 F, 45 F

Back

39 F