ServSafe Chapter 3: Contamination, Food Allergens, and Foodborne Illness

A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chemical contamination, what should be done differently?

• Store the sanitizer bottle away form the prep area.

• Store the sanitizer bottle on the floor between uses.

• Store the sanitizer bottle on the work surface of the prep table.

• Store the sanitizer with the food supplies below the prep table.

Which food contains a common allergen?

• Potatoes sauteed in duck fat

• Smoked salmon wrapped in a lettuce leaf

• Melon slices wrapped with with prosciutto (ham)

• Green beans dressed with olive oil and garlic

Which food contains a common allergen?

• Squash sauteed in corn oil

• Brown rice mixed with herbs

• Mixed green salad with apples and rasins

• Mushrooms seasoned with soy sauce and brown sugar

Wheezing and shortness of breath are symptoms of what?

• Hepatitus A

• Bacillus cereus

• An allergic reaction

• Hemorrhagic colitis

What should food handlers do to prevent food allergens from being transferred to food?

• Use cleaned and sanitized utensils when prepping the order.

• Cook food to the appropriate minimum internal temperature.

• Store food at 41 degrees F (5 degrees C) or lower.

• Label chemical containers correctly.

To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know

• when to register with EPA.

• how to fill out an incident report.

• where to find the chemicals in the operation.

• whom to contact about suspicious activity.