ServSafe Review 2023

Why is high staff turnover a risk to food safety?

• New staff works too slowly to apply correct food safety practices

• New staff training leaves less time for ongoing food safety training

• New staff always has misconceptions about food safety

• New staff never arrives with food safety knowledge

A package of raw chicken leaking fluid onto a ready-to-eat fruit cup is an example of which risk factor?

• Cross-contamination

• Poor personal hygiene

• Time-temperature abuse

• Poor cleaning and sanitizing

A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron pocket. What is the risk that could cause a foodborne illness?

• Cross-contamination

• Poor personal hygiene

• Time-temperature abuse

• Poor cleaning and sanitizing

Answer explanation

It should be stored in a sanitizing solution in between uses.

A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chemical contamination, what should be done differently?

• Store the sanitizer bottle away from the prep area.

• Store the sanitizer bottle in dry storage, above food.

• Store the sanitizer bottle on the prep table.

• Store the sanitizer bottle with food supplies below the prep table.

A cook has decided to use a copper pot to heat up tomato sauce. What type of contamination will likely occur?

• Biological

• Physical

• Chemical

• VIral

Answer explanation

Acidic food (such tomato sauce & orange juice) prepared in equipment made from Copper, Pewter , Zinc and some painted pottery can cause this.

Which food contains a common allergen?

• Potatoes sauteed in duck fat

• Smoked salmon wrapped in a lettuce leaf

• Asparagus wrapped in prosciutto (ham)

• Tomatoes dress with olive oil and garlic

Answer explanation

The Nine Common Allergens:

-Milk

-Soy

-Eggs

-Wheat

-Fish such as bass, flounder, etc.

-Crustacean shellfish such as

crab, lobster, & shrimp

-Peanuts

-Tree nuts such as pecans &

walnuts

-Sesame

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

• Use cleaned and sanitized utensils when prepping the order.

• Cook food to the appropriate minimum internal temperature.

• Store cold food at 41*F or lower

• Label chemical containers correctly.

A manager notices a former employee opening boxes in the dry storage area and believes the product may have been contaminated. As described in the ALERT program, what should the manager do with the product?

• Hold the product

• Throw the product out

• Serve the product

• Taste the product

Answer explanation

ALERT

A - Assure

L - Look

E - Employees

R - Report

T - Threat

What is the primary purpose of a food defense program?

• To address point in an operation where food is the most at risk from cross-contact.

• To address points in an operation where food is most at risk from deliberate contamination.

• To address points in an operation where food is time temperature abused.

• To address points in an operation where food is cross-contaminated.

A foodhandler has just taken out the trash. What should she do next?

• Put on gloves

• Wipe her hands on her apron

• Wash her hands

• Use hand sanitizer