ServSafe Safety & Sanitation

Check three types of hazards that make food unsafe.

• Biological

• Chemical

• Physical

• Taste

Which is an examples of an unnatural physical contaminant in food?

• Hair

• Sanitizing Spray

• Norovirus

Which is an example of a natural physical conatainant in food?

• Fingernail

• Jewelry

• Bones in Fish

• E. Coli

Which of these is NOT an example of cross contamination?

• Ready-to eat food touches contaminated surfaces.

• A food handler puts on a new set of gloves before touching ready-to-eat food.

• Contaminated food touches or drips fluids onto cooked or ready-to-eat foods.

• Different food items on a buffet used same serving utensil.

How long should handwashing last?

• 10 seconds

• 15 seconds

• 20 seconds

• 2 minutes

What are these examples of:

Before starting work.

After using the restroom.

Handling raw meat (before and after)

After sneezing, coughing, eating, or drinking.

After taking out garbage.

• When to wash your hands.

• When to wear gloves.

Which is NOT an example of when you have to wear gloves when handling food?

• Handling ready to eat food

• Cut or wounds on hands

• Handling raw meat

At least how often do you need to change your gloves?

• 20 minutes

• 4 hours

• 8 hours

What does TCS stand for?

• Temperature Control for Safety

• Time Cooking Standards

• Test Cooking Spray

Which is NOT an example of TCS food?

• Egg

• Steak

• Fish

• Bread

• Cooked Rice