Serv safe week 1

Which group of individuals has a higher risk of developing a foodborne illness?

• Teenagers

• Elderly people

• Women

• Vegetarians

What must food handlers do when handling ready to eat foods?

• Wear single use gloves

• Sanitize their hands.

• Wear an apron.

• Use bare hands.

The safest way to thaw frozen food is:

• In a refrigerator below 41 degrees F.

• Under potable running water at 90 degrees F.

• At room temperature on the countertop.

• In a microwave two hours before cooking.

Contamination, as it relates to food, is:

• The presence of chemicals in food or water.

• The presence of microorganisms (bacteria, viruses, fungi, parasites) in food or water.

• The presence of visible objects in food or water.

• All of the above.

What are the best practices for preventing cross-contamination in the kitchen?

• Use separate cutting boards for raw meat and produce, wash hands frequently, clean and sanitize surfaces and utensils, and store raw meat and produce separately in the refrigerator.

• Store raw meat and produce together in the refrigerator

• Wash hands only after handling raw meat

• Use the same cutting board for raw meat and produce

A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and __.

• gloves

• a clock

• a timer

• soap

Which foods are associated with parasites?

• Baked goods

• Seafood

• Poultry

• Produce

At what temperature can prepped sushi be stored?

• 48 F

• 50 F

• 39 F

• 45 F

Hot food prepared at a central location and delivered to an off-site event is required to be received at a temperature of:

• 32 F

• 41 F

• 135 F

• 165 F

What should this food handler do next?

• say excuse me

• serve customers

• go right back to work

• wash hands