ServSafe Study Guide

Check next to a food if it contains one of the eight most common food allergens (may contain one or more responses):

• Squash sauteed in corn oil

• Mixed green salad topped with walnut pieces

• Banana shake made with vanilla ice cream

• Vegetable omelet topped with tomato sauce

What are the three categories for unsafe food contamination.

• Biological

• Supernatural

• Chemical

• Psychical

To wash hands correctly, a food handler must first......

• apply soap

• scrub hands and arms vigorously

• wet hands and arms

• use a single-use paper towel to dry hands

What should food handlers do to prevent food allergens from being transferred to food?

• Cook food to the appropriate minimum internal temperatures

• Use clean and sanitized utensils when prepping the order

• Store cold food at 41* or lower

• Label chemical containers correctly

What are TCS foods?

• foods that require temperature control for safety

• foods that require time & temperature control for safety

• foods that require time control for safety

• foods that require taste control for safety

What should food handlers do to prevent food allergens from being transferred to food?

• Store cold food at 41* or lower

• Cook food to the appropriate minimum internal temperatures

• Use clean and sanitized utensils when prepping the order

• Label chemical containers correctly

What are the high risk populations?

• The elderly

• Middle-aged men

• People with compromised immune systems

• Pre-school aged children

What is the temperature danger zone?

• 41F-145F

• 32F-70F

• 70F-125F

• 41F-135F

What internal temp should whole poultry be cooked to?

• 140F

• 165F

• 170F

• 155F

What internal temp should ground beef or pork be cooked to?

• 155F

• 140F

• 165F

• 170F