Servsafe review (Intro - P & R)

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

Which item is a potential physical

contaminant?

• Sanitizer

• Sweat

• Jewelry

• Hand Sanitizer

What should a food handler do to

make gloves easier to put on?

• Select the correct size gloves

• Blow in the gloves

• Sprinkle flour in the gloves

• Roll the gloves up

Where should a food handler wash

his or her hands after prepping food?

• Three-compartment sink

• Utility sink

• Food prep sink

• Designated sink for handwashing

What must a food handler with an

infected hand wound do to work safely with food?

• Cover the wound with an impermeable

  cover and wear a single-use glove

• Avoid working with raw food until the

  wound is completely dry

• Place a bandage on the wound

• Apply hand sanitizer to the wound

Which is a cost associated with a

foodborne illness to an operation?

• Positive media exposure

• Increase in customers and sales

• Decreased insurance premiums

• Lawsuits and legal fees

What should a server do after clearing the table and bussing dirty dishes?

• Apply hand antiseptic

• Wash hands

• Put disposable gloves back on

• Rinse hands in warm water

Which responsibility is included in the Food and Drug Administration's role?

• Inspecting meat, poultry, and eggs

• Issuing licenses, permits, and

  sanitation scores

• Issuing a Food Code which is used

  by local agencies to regulate foodservice

• Approving foodservice HACCP plans for

  restaurants

How should chemicals be stored?

• Above food

• Away from prep areas

• In food storage areas

• With kitchenware

What causes preschool-age children

to be at risk for foodborne illness?

• They have not built up strong

  immune systems.

• 

  They have not received all of their

  immunizations.

• They only eat ready-to-eat food.

• They have hidden allergies.