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WorksheetsServSafe PIC #2
Total questions: 67
Worksheet time: 42mins
To be considered an outbreak, a foodborne illness must
involve atleast six people
involve more than one food
be confirmed by laboratory analysis
show different symptoms in different people
What is a foodborne-illness outbreak?
when 2 or more food handlers contaminate multiple food to two or more food items
When an operation serves contaminated food to 2 ore more people
When 2 or more people report the same illness from eating the same food
When the CDC receives information on 2 or more people with the same illness
Which are the greatest threat to food safety?
toxins
pathogens
allergens
chemicals
The 3 potential hazards to food are biological, physical, and
toxical
chemical
terminal
procedural
the same cutting board is used to prep raw meat, then lettuce. This is an example of
cross contamination
time temperature abuse
poor personal hygiene
poor cleaning and sanitizing
An example of TCS food is
dried parsley
diced cranberries
chopped celery
sliced cantelope
Which is considered a ready-to-eat food?
uncut melon
salt and pepper
unpeeled bananas
uncooked apple pie
which of the following people are at high risk for getting a foodborne illness?
pre school aged children
women in their twenties and thirties
middle aged men and women
teenagers who have reached puberty
Which organization makes recommendations for food safety regulations of the food service industry?
state regulatory authority
Food and Drug Administration (FDA)
U.S. Department of Agriculture (USDA)
Centers for Disease Control and Prevention (CDC)
Define Fat Tom and list what each letter stands for:
Bacteria grows best at which pH level?
0
2
7
12
What are the two conditions for bacterial growth that you can control?
oxygen and acidity
acidity and moisture
temperature and moisture
time and temperature
What is the temperature range of the temperature danger zone?
0 to 41
31-60
41-135
60-165
In what temperature range does bacteria grow most rapidly?
0-41
41-70
70-125
90-165
What is the basic characteristic of a virus?
destroyed by freezing
grows in food
requires a living host to grow
commonly found in cattle intestines
What are the common symptoms of a foodborne illness?
diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness
diarrhea, vomiting, fever, nausea, abdominal cramps, and headache
diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
diarrhea, vomitting, fever, nausea, abdominal cramps, and tiredness
How should chemicals be stored to prevent chemical contamination?
away from prep areas
on the floor between uses
on the work surface of prep tables
with food supplies below prep tables
Which is an example of physical contamination?
bones in fish
sneezing on food
touching dirty food contact surfaces
cooking tomato sauce in a copper pan
A guest became ill with vomiting and diarrhea within minutes of eating. What type of contamination was the likely cause?
viral
allergen
chemical
biological
Chemicals must be stored
over food
separate from food
in their original containers
above food-contact surfaces
Name/list the "Big Eight" food Allergens
Peanuts and soy products are 2 possible food items that can be dangerous for people with
food allergies
FAT TOM
weak immune systems
chemical sensitivity
A customer having an allergic reaction may show which symptoms?
Wheezing
cold sweats
dizzy spells
dehydration
To prevent food allergens from being transferred to food,
buy food from trusted suppliers
store cold food at 41 or lower
avoid using pewter tableware and copper cookware
clean and sanitize utensils after handling a food allergen
What can kitchen staff due to prevent guests from having an allergic reaction?
cook all fried food in the same fryer
check recipes and ingredient labels for allergens
use the same cooking utensils to handle all food
wash hands after preparing food for guests with allergies
A food handler has a wound on their finger. Can this contaminate food and cause a foodborne illness?
no, because the immune system will stop any infection
no, because the finger is less prone to infection then other areas
Yes, because all wounds can contaminate food and cause illness
Yes, because a wound that contains pathogens can contaminate food.
What is jaundice?
reddening of the face
swelling of the lips
tingling in the face
yellowing of the skin
When washing hands, what is the minimum time that food handlers should scrub their hands and arms with soap?
5 seconds
8 seconds
10 seconds
18 seconds
Approximately how long should the whole handwashing process take?
5 seconds
10 secomds
15 seconds
20 seconds
Where should food handlers wash their hands?
prep sink
utility sink
designated sink for handwashing
3 compartment sink
After handling dirty dishes, a dishwasher washes her hands in the 3 compartment sink. Is this acceptable?
Yes, hands can be washed in any sink
Yes, these sinks are dedicated to handwashing
No, the soap is not the correct type for washing hands
No, hands should only be washed in a dedicated handwashing sink
when should food handlers wash their hands?
after changing tasks
after handling ready to eat food
before touching clothing
before leaving and returning to the prep area
What is the purpose of a hand antiseptic?
to sterilize skin surfaces
to kill all pathogens on the hands
to reduce pathogens to safe levels
to reduce the conditions for pathogen growth
How should foodhandlers keep their fingernails
short and unpolished
long and unpolishes
long and painted with nail polish
short and painted with nail polish
what should a food handler do when working with an infected cut on the finger?
cover the wound with a bandage
stay awake from food and prep areas
cover the hand with a glove or a finger cot
cover the woud with an impermeable bandage or finger cot or a glove
If a food handler has a wound on the arm they must
apply ointment
cover the wound with any tupe of bandage
cover the wound with an impermeable cover
cover the wound with a dry, durable , tight fitting bandage
Which food can best be handles with bare hands?
baked pototaes
cheese for a pizza
croutons for a salads
salt as a seasoning to a cooked dish
A cook wore single use gloves while forming raw beef into patties. the cook continues to wear them while slicing hamburger buns. What mistake was made ?l
The ocok is not were reusable gloves while handling raw ground beef and hamburger buns
The cook did not clean and sanitize the gloves before handling the hamburger buns
the cook did not wash hands before putting the same goves to slice the hamburger buns
After handling raw meat and before handling produce, what should food handlers do with their gloves?
clean and sanitize them
continue working with them
wash hands and change them
set them aside if working with meat again later
What should food handlers do after peppering food and before using the restroom.
Wash their hands
take off their hats
change their close
take off their aprons
Food being cooled must pass quickly through which temperature range to reduce pathogens?
65-20
125-70
180-130
220-195
TCS food being hot-held for service must be held at what internal temperature?
70 or above
125 or above
135 or above
155 or above
What is the maximum allowable internal temperature when cold holding TCS food?
41
45
51
55
A catering employee removed a 135 tray of lasanga from hot-holding for service at a hotel conference room at 11 am. By what time must the lasanga be thrown out?
12 pm
2 pm
3 pm
4 pm
What must food handlers do when handling ready to eat food?
wear gloves
use hand sanitizer
cover wounds with bandages
touch the food as little as possible
Which is not safe when handling ready to eat food?
using tongs to handle fried chicken
using a spatula to plate a hamburger
use deli sheets to handle donuts
scooping ice cream into a glass with bare hands
Which item may be re-served to another customer?
a partially used cup of salsa
unopened condiments packets
uneaten bread from a bread basket
an uneaten pickle used as a plate garnish
Which action could contaminate food at a self-service area?
Keeping hot TCS foos at 135
Allowing customers to reuse plates
labeling all containers and handles
taking food temperatures every hour
What must be included in restrooms?
hand sanitizers
signage
warm-air hand dryer
garbage containers, if paper towels are prohibited
Food contact surfaces must be easy to clean, durable, resistant to damage, and
thick
porous
smooth
absorbent
How high above the floor should floor mounted equipment be?
at least 1 inch
at least 2 inches
at least 4 inches
at least 6 inches
To prevent backflow, a sink must be equipped with a(n)
air gap
vacuum assist
overflow drain
touchless control system
Grease and condensation buildup on surfaces can be avoided with correct
garbage disposal
ventilation
sanitizing
lighting
Where should garbage cans be cleaned?
in food storage areas
next to food prep areas
in dishwashing areas
away from food and utensils
When the kitchen garbage can was full, an employee placed the full garbage bag on a prep table and tied it securely. THen he carried it to the dumpster and disposed of it. What was done incorrectly?
the employee waited until the garbage was full
the bag was disposed of in a dumpster
the bag was placed on a prep table
the employee tied the bag shut
What is the definition of sanitizing?
washing a surface to a clean level
using a cloth on a surface until it is clean
lowering the amount of dirt on a surface to safe levels
reducing the pathogens on a surface to safe levels
To make sure that the chemical sanitizer being used on a food prep surface is at the correct strength,
rinse it from the surface and then apply a second time
test the surface to confirm that there are no pathogens
heat it to the temperature recommended by the manufacturer
use a test kit to check the sanitizers concentration when mixing it
which surfaces must be both cleaned and sanitized?
walls
cutting boards
storage shelves
garbage containers
A food contact surface must be cleaned and sanitized
every 6 hours
before working with a different type of food
only if the food handler changes gloves
at the end of the food handlers shift
What is the correct way to clean and sanitize a prep table?
air-dry, remove food from the surface, rinse, sanitize, clean
remove food from surface, rinse clean, sanitize, air dry
sanitize, remove food from surface, clean, rinse, air dry
remove food from surface, clean , rinse, sanitize, air dry
What must be done after washing items in a dishwashing machine?
items must be toweled dried
items must be air dryed
items should not be dried
items must be dried in the machine
when pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the
common name of the chemical
expiration date of the chemical
date the chemical was transferred
name of the person who transferred the chemical
List the steps to set up a 3 compartment sink
How should chemicals be stored?
above food
away from prep areas
in food storage areas
with kitchenware
An important way to deny pests access to the operation is
use approved, reputable suppliers
use pesticides
set rodent traps
spray for flies
Which individual should apply pesticides in a food service operation?
a pest control operator
a shift manager
a general manager
a owner
What does each agency letters stand for and what does each agency do?
FDA: Food and Drug Administration
food code/food inspection
USDA: united states department of agriculture: meat, poultry, eggs
CDC: Center for DIsease COntrol: food illness outbreaks
State/local health department: inspects operation
