Servsafe Review Chapters 1-6

When washing hands properly, which other body part must also be cleaned? 

• Face

• Elbows

• Exposed parts of the forearm

• Apron

What does the acronym FATTOM represent? 

• Fats found in food

• Conditions that favor the growth of most food borne pathogens

• how to prevent food borne illnesses

What is the primary purpose sneeze guards in self-service areas?

• Protect food from customer contamination

• Protect food from sneezing customers

• Keep airborne pathogens off food

Which item should be removed from the breakfast menu at a nursing home?

• Yogurt parfait with blended fruits

• Scrambled eggs with toast

• Pancakes with syrup

Food handlers should wash their hands after?

• Handling ready-to-eat foods

• Engaging in activities that contaminate hands

• Using hand antiseptics

A foodborne illness outbreak occurs when at least how many people eat the same food and contract the same illness?

• 2

• 3

• 5

A food handler has been diagnosed with hepatitis A but is not showing signs of illness. The manager must?

• Limit the food handler to duties non-food related duties.

• Have the food handler wear a mask while handling food.

• Exclude the food handler from the operation and notify the regulatory authority.

1. What food should a guest with a shellstock allergy avoid?

• Peanuts

• Shrimp

• Sesame

In the FDA’s ALERT system, the “L” instructs managers to?

• Lock up chemicals in a designated storage area

• Look over the security of products in the operation

• Locate food safety handler guide

Which food supports the growth of pathogens?

• Sliced melons

• Fully cooked rotisserie chicken

• Vegetable stir fry