Chapter 4 ServSafe

Food containing an allergen comes in contact with another food item and their proteins mix. 

• cross-contamination

• allergen spread

• cross-contact

• pathogenic safety

To prevent cross-contamination when prepping raw meat and ready-to-eat food, a food handler should…

• prepare them at the same time on the same prep table

• clean and sanitize the work surfaces between each product

• wear gloves when handling the meat but not the ready-to-eat product

• hold both products at the correct temperature

The correct way to scoop ice for a customer’s beverage is to use

• clean bare hands

• customer cups

• clean glasses

• ice scoops

What is the order in which food must be placed in the refrigerator? List the correct order from top to bottom.

Where should wiping cloths be stored when not in use?

• On the counter

• In sanitizer solution

• In the cook’s apron pocket

• On a hook by the prep table

What's an example of cross contamination?

Juice from raw ground beef has dripped onto a pan of wrapped whole strawberries. What should the food handler do?

• Remove the dirty wrap, replace it with new wrap, and return the pan to storage.

• Wipe the meat juice off the wrap with a towel, and return the pan to storage.

• Remove the dirty wrap, rinse the strawberries and the pan, replace the wrap, and return it to storage.

• Set the pan of strawberries aside and ask the manager what to do.

Where should cleaning supplies and chemicals be stored?

List the Big 8 common food allergies.

A customer with a milk allergy is served a slice of pie with ice cream. What should the server do?

• Tell the customer to eat only the pie, and leave the ice cream on the plate.

• Prep a new dessert by placing a different slice of pie on a clean and sanitized plate, and then serve it.

• Scoop the ice cream off the plate and wipe off any that may have gotten on the pie and then serve it.

• Wipe away any ice cream that may have gotten on the pie, place the pie on a clean and sanitized plate, and then serve it.