WorksheetsSERVSAFE Ch.1& 2
Total questions: 64
Worksheet time: 32mins
Is this a risk to food defense?
Limiting access to prep areas.
Yes
No
Is this a risk to food defense?
Giving staff access to all storage areas.
Yes
No
Is this a risk to food defense?
Storing chemicals in a locked storage area.
Yes
No
Is this a risk to food defense?
Buying produce from the local farmer's market.
Yes
No
Is this a risk to food defense?
Giving tours of the kitchen to the general public.
Yes
No
Is this a risk to food defense?
Holding products that you suspect are contaminated.
Yes
No
Is this a risk to food defense?
Allowing delivery drivers to store products in coolers.
Yes
No
Is this a risk to food defense?
Accepting food deliveries from trucks that have not been kept locked.
Yes
No
Is this a symptom of an allergic reaction?
Fever
Yes
No
Is this a symptom of an allergic reaction?
Hives
Yes
No
Is this a symptom of an allergic reaction?
Nausea
Yes
No
Is this a symptom of an allergic reaction?
Bruising
Yes
No
Is this a symptom of an allergic reaction?
Sneezing
Yes
No
Is this a symptom of an allergic reaction?
Coughing
Yes
No
Is this a symptom of an allergic reaction?
Diarrhea
Yes
No
Is this a symptom of an allergic reaction?
Itchy rash
Yes
No
Is this a symptom of an allergic reaction?
Swollen face
Yes
No
Is this a symptom of an allergic reaction?
Abdominal pain
Yes
No
Is this a symptom of an allergic reaction?
Shortness of breath
Yes
No
Is this a symptom of an allergic reaction?
Tightening in the chest
Yes
No
Does this food contain one of the most common food allergens?
Green beans dressed with olive oil and garlic
Yes
No
Does this food contain one of the most common food allergens?
Smoked salmon wrapped in a lettuce leav
Yes
No
Does this food contain one of the most common food allergens?
Multigrain bread made with wheat
Yes
No
Does this food contain one of the most common food allergens?
Melon slices wrapped with ham.
Yes
No
Does this food contain one of the most common food allergens?
Chocolate candy filled with peanut butter cream
Yes
No
Does this food contain one of the most common food allergens?
Raw oysters on the half shell
Yes
No
Does this food contain one of the most common food allergens?
Potatoes sauteed in duck fat
Yes
No
Does this food contain one of the most common food allergens?
Mushrooms seasoned with soy sauce and brown sugar.
Yes
No
Does this food contain one of the most common food allergens?
Squash sauteed in corn oil
Yes
No
Does this food contain one of the most common food allergens?
Mixed green salad topped with walnut pieces.
Yes
No
Does this food contain one of the most common food allergens?
Banana shake make with vanilla ice cream
Yes
No
Does this food contain one of the most common food allergens?
Vegetable omelet topped with tomato sauce
Yes
No
A food handler has just finished preparing raw meat and is about to start a new task. What does the food handler need to do with his or her gloves?
check them for tears
wash them
wipe them with a towel
change them
A foodborne illness can be caused by cross-contamination when (check all that apply):
Contaminated ingredients are discarded and not used
Foods touch contaminated surfaces right before being served
Foods are properly stored, cooked, handled and served
Dirty unwashed towels are used to clean food-contact surfaces
A food handler used the same cutting board to prepare raw meat and then immediately to chop produce. This is an example of...
What are the 3 types of hazards that make food unsafe?
Cross-contamination occurs when...
labels do not contain information on allergens
food is not held at the correct temperature
pathogens transfer from one surface or food to another
deliveries of frozen food are rejected
There are 5 main ways people can make food unsafe. What are they?
What should this food handler do next?
say excuse me
serve customers
go right back to work
wash hands
You need to tell your manager if you...
have a sore throat with fever
are super tired from working late last night
have the worst headache
are experiencing laziness
When a food service worker avoids personal behaviors that can contaminate food, they are:
Spreading foodborne illnesses
Managing inventory
Practicing proper personal hygiene
On time and ready for work
Potentially hazardous food is usually moist.
True
False
A foodborne-illness outbreak has occurred when two or more people experience the same illness after eating the same food.
True
False
Adults are more likely to become ill from contaminated food than preschool-age children are.
True
False
People taking certain medications, such as antibiotics, are at a high risk for foodborne illness.
True
False
Cooked vegetables are not a potentially hazardous food.
True
False
Which are potentially hazardous food(s)?
There may be multiple answers
Raw Carrots
Sliced melons
Raw bean sprouts
Baked potatoes
Which are potentially hazardous food(s)?
There may be multiple answers
Crackers
Apples
Bananas
Tofu
Which are potentially hazardous food(s)?
There may be multiple answers
Flour
Dry rice
Limes
Eggs
Which are potentially hazardous food(s)?
There may be multiple answers
Soy burger
Milk
Bread
Why are elderly people at a higher risk for foodborne illness?
They are more likely to spend time in a hospital.
Their immune systems have weakened with age
Their allergic reactions to chemical used in foods production might be greater than those of younger people.
They are likely to have smaller appetites.
Which food would most likely cause a foodborne illness?
Tomato juice
Cooked rice
Whole wheat-flour
Powdered milk
Which is not a common characteristics of potentially hazardous food?
They are moist
They are dry
They have a pH that is neutral or slightly acidic.
They contain protein
For a foodborne illness to be considered a "outbreak," how many people must experience the same illness after eating the same food?
1
2
10
15
Which item is a potentially hazardous food?
Raw carrots
Bread
Raw bean sprout
Dry rice
TCS foods are...
food that require temperature control for safety
food that require time control for safety
foods that require taste control for safety
foods that require time & temperature control for safety
Check next to a food if it contains one of the eight most common food allergens (may contain one or more responses):
Green beans dressed with olive oil and garlic
Smoked salmon wrapped in a lettuce leaf
Multigrain bread made with wheat
Melon slices wrapped with prosciutto (ham)
What should food handlers do to prevent food allergens from being transferred to food?
Use clean and sanitized utensils when prepping the order
Cook food to the appropriate minimum internal temperatures
Store cold food at 41* or lower
Label chemical containers correctly
Check next to a food if it contains one of the eight most common food allergens (may contain one or more responses):
Squash sauteed in corn oil
Mixed green salad topped with walnut pieces
Banana shake made with vanilla ice cream
Vegetable omelet topped with tomato sauce
Check next to a food if it contains one of the eight most common food allergens (may contain one or more responses):
Chocolate candy filled with peanut butter cream
Raw oysters on the half shell
Potatoes sauteed in duck fat
Mushrooms seasoned with soy sauce and brown sugar
The three categories for unsafe food contamination.
Biological
Chemical
Physical
Supernatural
What are the high risk populations?
The elderly
People with compromised immune systems
Middle-aged men
Pre-school aged children
Metal shavings are what type of contaminant
Biological
Chemical
Physical
Microbial
To wash hands correctly, a food handler must first......
apply soap
wet hands and arms
scrub hands and arms vigorously
use a single-use paper towel to dry hands
