Controlling Pathogens, Allergens, and FAT TOM (ServSafe)

What must a SERVER do if their customer has a food allergy? Select all that apply

• Bring out their food separately than the rest of the table

• Make sure to cook their food separately from other food cooking

• Be able to suggest food items that do not have the ingredient in them

• Clearly mark the ticket order ALLERGEN

What is Cross-Contact?

• When bacteria is passed from one surface or food to another

• When an allergen is passed from one surface or food to another

• When dirty water is sucked back into the clean water line

• None of the above

True or False: It is recommended to use different color equipment that is only to be used for customers with food allergens.

• True

• False

Sally made peanut butter cookies on a cookie sheet. When they were finished, she took the cookies off and proceeded to put chocolate chip cookies on the same tray. What just occurred?

• Cross-Contamination

• Cross-Connection

• Cross-Contact

• Cross-Allergen

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

• How to fill out an incident report

• Whom to contact about suspicious activity

• Where to find Safety Data Sheets in the operation

• When to register with the EPA

What should food handlers do to prevent cross-contact?

• Store cold food at 41 degrees or lower

• Label chemical containers correctly

• Cook food to the appropriate minimum internal temperature

• Use clean and sanitized utensils when prepping the order

What should you do if you suspect a foodborne illness outbreak?

• Deny that the operation has anything to do with the foodborne-illness outbreak

• Provide as little info as possible to the regulatory authority

• Set aside the suspected product and label it with "do not use/do not discard"

• Reheat the suspected product to safe temperatures

Which of the following is the temperature danger zone?

• 31°-125° Degrees

• 41°-135° Degrees

• 51°-145° Degrees

• 70°-125° Degrees

What is the most important way to prevent a foodborne illness from BACTERIA?

• Control time and temperature

• Prevent cross contamination

• Practice good personal hygiene

• Practice good cleaning and sanitizing

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

• Describe each menu item to customers who ask, including any “secret” ingredients

• Explain the symptoms of an allergic reaction to customers before they order

• When customers arrive, tell them the food may cause allergic reactions

• Tell customers with food allergies they will not be able to receive service