Manager ServSafe Sanitation/Safety

Which practice reduces the risk of contamination in a food prep area?

• Storing rags in sanitizing solution between use

• Using hot soapy water to clean

• Using one cutting board for all food to save space in the dishwasher

• Using paper towels at all times

After observing a food handler removing plastic bags of garbage and temporarily placing them on the prep table, the person in charge should

• Correct the employees improper behavior and sanitize the area

• Sanitize the area

• Fire the food handler

• Watch to make sure they don't do it again

Which food is a common food allergen?

• Milk

• Vegetables

• Berries

• Sugar

Where should mop water be disposed?

• Handwashing sink

• Dishwashing sink

• Service sink

• Toilets

In an operation, handwashing sinks must be located in which area?

• Break room

• Food prep area

• Storage room

• Dishwashing room

When washing hands properly, which other body part must be cleaned?

• Wrists and forearms

• Forearms and elbows

• Hair and face

• Arms and neck

Which is a physical contaminant?

• E. coli infested ground beef

• Fish bones left in a fillet

• bleach spray leaking into the soup

• soap spilling into yogurt machine

A service sink should be used to

• Wash hands

• Wash aprons

• Wash dishes

• Dispose of mop water

The individual responsible for notifying the regulatory authority when a food handler is diagnosed with a foodborne illness is

• Employee

• Assistant manager

• Person in Charge (PIC)

• Customer

When prepping foods, the only piece of jewelry that may be worn is

• Medical bracelet

• Plain metal band

• Small gold chain

• Waterproof watch