Servsafe Chapter 2

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

• All of the above

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

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 from 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 bottle with food supplies below the prep table.

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

A food handler stores a sanitizer spray bottle on the 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.

Which of the following is the temperature danger zone?

• 31-125 Degrees

• 41-135 Degrees

• 51-145 Degrees

• 70-125 Degrees