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WorksheetsFCS BOY Review (ServSafe)
Total questions: 20
Worksheet time: 10mins
Why is Food Safety Important
To maintain a good community reputation and food grade.
To prevent and stop foodborne illness and contaminants from getting into food and creating an outbreak.
To prevent and stop over usage of food in the industry and reducing overhead restaurant costs.
Cross-Contamination is:
The spread of food item into another on the plate.
Plating different foods on the same plate.
The spread of bacteria or pathogens from one tool, food item or surface to another.
A metal staple dropped in food is an example of which kind of hazard?
Biological
Chemical
Physical
What is the first step to correctly washing your hands?
Wet your hands and arms with running water, as hot as you can comfortably stand.
Apply soap to hands
Rinse your hands under warm water.
You should wash your hands after touching your face with the back of your hand.
True
False
Which food should not be handled with bare hands?
Raw meat
Sandwich
Live shellfish
You should tell your manager if you have been vomiting, have diarrhea or a sore throat with a fever so they can give you a face mask, which means its now ok to continue working.
True
False
What is TCS an acronym for?
Time and Temperature, Control, Safety
Tough, Crunchy, Salty
Time, Control, Support
You should reject food from a food delivery when frozen food has ice crystals or frozen liquids on the package.
True
False
Which of the following foods needs time and temperature control for safety?
Uncooked fresh broccoli
Packaged flour
Milk
41 degrees Fahrenheit to 135 degrees Fahrenheit is the temperature danger zone.
True
False
How can you spot a food delivery item that may have been contaminated?
a package that has water stains
a package wrapped in plastic
a box taped shut
You should accept a canned food item that is swollen on the bottom.
True
False
All of the following are ways to prevent cross-contamination, except:
Wrap or cover food before storing it.
Store ready-to-eat food below ground meat.
Store food only in designated food storage areas.
Milk is considered a Big Nine (allergy) food?
True
False
What is the difference between cleaning and sanitizing?
Cleaning removes food from surfaces, and sanitizing should be done after cleaning to reduce pathogens.
Sanitizing is better than cleaning.
There is no difference; they are the same.
A wall needs to be cleaned and sanitized.
True
False
What are the proper steps to cleaning and sanitizing?
Wash the surface, rinse it off, and then use a towel to dry it.
Remove food from surface, wash the surface, rinse it off, sanitize the surface, and then use a towel to dry it.
Remove food from surface, wash the surface, rinse it off, sanitize the surface, and then let it air dry.
ServSafe is an independant training and testing company that provides nationally recognized Food Handler Certifications.
True
False
The ServSafe Food Handler's certification course/exam is required for the TX C&CP Family Consumer Science course.
True
False
