ServSafe Chapter 3 Review

A food handler stored a sanitizer spray bottle on a shelf above the prep table that had just been sanitized. Throughout the day, the food handler used the sanitizer on the prep table, storing it in the same spot. What should the food handler have done differently?

• Stored the sanitizer bottle away from the prep area

• Stored the sanitizer bottle on the floor between uses

• Stored the sanitizer bottle on the prep table between uses

• Stored the sanitizer bottle with food supplies below the prep table

Eggs and peanuts are dangerous for people with which condition?

• FAT TOM

• Food allergies

• Chemical sensitivity

• Poor personal hygiene

Wheezing and shortness of breath are symptoms of what?

• Hepatitis A

• Bacillus cereus

• Allergic reaction

• Hemorrhagic colitis

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

• Clean and sanitize utensils after use.

• Buy from approved, reputable suppliers

• Store cold food at 41F 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, and know

• when to register with the EPA.

• How to fill out an incident report.

• Where to find MSDS in the operation.

• Who to contact about suspicious activity.

Which of the following is NOT a symptom of a food allergy?

• Vomiting

• Hives

• Nausea

• Paralysis

Tuna

• Food allergen

• NOT a food allergen

Chocolate

• Food allergen

• NOT a food allergen

Whole wheat bread

• Food allergen

• NOT a food allergen

Steak

• Food allergen

• NOT a food allergen