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WorksheetsControlling Pathogens, Allergens, and FAT TOM (ServSafe)
Total questions: 18
Worksheet time: 2hrs 30mins
What must a SERVER do if their customer has a food allergy? Select all that apply
Bring out their food separately than the rest of the table
Make sure to cook their food separately from other food cooking
Be able to suggest food items that do not have the ingredient in them
Clearly mark the ticket order ALLERGEN
What is Cross-Contact?
When bacteria is passed from one surface or food to another
When an allergen is passed from one surface or food to another
When dirty water is sucked back into the clean water line
None of the above
True or False: It is recommended to use different color equipment that is only to be used for customers with food allergens.
True
False
Sally made peanut butter cookies on a cookie sheet. When they were finished, she took the cookies off and proceeded to put chocolate chip cookies on the same tray. What just occurred?
Cross-Contamination
Cross-Connection
Cross-Contact
Cross-Allergen
To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep info related to food security on file, and know...
How to fill out an incident report
Whom to contact about suspicious activity
Where to find Safety Data Sheets in the operation
When to register with the EPA
What should food handlers do to prevent cross-contact?
Store cold food at 41 degrees or lower
Label chemical containers correctly
Cook food to the appropriate minimum internal temperature
Use clean and sanitized utensils when prepping the order
What should you do if you suspect a foodborne illness outbreak?
Deny that the operation has anything to do with the foodborne-illness outbreak
Provide as little info as possible to the regulatory authority
Set aside the suspected product and label it with "do not use/do not discard"
Reheat the suspected product to safe temperatures
Which of the following is the temperature danger zone?
31°-125° Degrees
41°-135° Degrees
51°-145° Degrees
70°-125° Degrees
What is the most important way to prevent a foodborne illness from BACTERIA?
Control time and temperature
Prevent cross contamination
Practice good personal hygiene
Practice good cleaning and sanitizing
What should a server do when taking a food order from customers who have concerns about food allergies?
Describe each menu item to customers who ask, including any “secret” ingredients
Explain the symptoms of an allergic reaction to customers before they order
When customers arrive, tell them the food may cause allergic reactions
Tell customers with food allergies they will not be able to receive service
What is the most important way to prevent a food-borne illness from VIRUSES?
control time and temperature
prevent cross-contamination
practice good personal hygiene
practice good cleaning and sanitizing
What should food handlers do to prevent allergens from being transferred to food?
use clean and sanitized utensils
cook food to appropriate minimum internal temperatures
store cold food at 41° or below
label chemical containers carefully
Pathogens grow best in foods with _____________acidity
high
low
neutral- slight
neutral-high
In which temperature range do pathogens grow the fastest?
0°-41°
35°-110°
41°-135°
70°-125°
Pathogens grow best in foods with a________________ level water activity.
neutral
high
low
medium
What measure can a kitchen manager take to prevent food-borne illnesses caused by parasites?
purchasing food from an approved reputable supplier
cooking food to the correct internal temperature
proper hand washing
requiring all staff to wear hair nets
