ServSafe Food Handler study guide

What are ways foods can become unsafe?

• good attention, poor personal hygiene, and cleaning/sanitizing

• good time temp, good personal hygiene, no cross-contamination, good cleaning and sanitizing

• time-temperature abuse, poor personal hygiene, cross-contamination, poor cleaning and sanitizing

What is it called when food has stayed too long at temperatures good for pathogen growth

• time-temperature abuse

• cross-contamination

• poor personal hygienw

What is it called when pathogens are transferred from one surface or food to another?

• time-temperature abuse

• cross-contamination

• poor personal hygiene

What is it called when you cough/sneeze on food, are in contact with someone who is sick, fails to wash hands after using the restroom, is at work sick, touch/scratch wound then touch food, and touch dirty surfaces before touching food

• cross-contamination

• poor cleaning/sanitizing

• poor personal hygiene

What is it called when equipment and utensils are not washed, rinsed, and sanitized between uses, food contact surfaces are wiped clean instead of being washed rinsed, and sanitized, and wiping cloths are not stored in a sanitizer solution between uses, sanitizer solution was not prepared correctly

• cross-contamination

• poor cleaning/sanitizing

• poor personal hygiene

What types of contaminates have bacteria, viruses, parasites, and fungi

• physical

• biological

• chemical

What type of contaminants are cleaners, sanitizers, polishes

• physical

• chemical

• biological

What type of contaminates contain egg shells, apple seeds, plastic, bandaid, fingernails, hair, and jewelry in a food

• biological

• physical

• chemical

Actions like scratching the scalp, running fingers through hair, wiping/touching the nose, rubbing the ear, touching pimple/infected wound, wearing a dirty uniform, coughing/sneezing into hand, spitting, and touching uncleaned/unsanitzied things can what?

• can keep food safe

• can contaminate food

• can keep food clean

Having a hair covering/restraint, clean clothing, your apron in the prep area, an no jewelry (plain gold band allowed) is all apart of what?

• proper work attire

• good hand washing

• good actions