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ServSafe Food Handler Practice test 2022/2023 Already Graded A

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ServSafe Food Handler Practice test 2022/2023 Already Graded A Why is food safety important? ✔✔- to prevent and stop foodborne illness and contaminants from getting food and creating outbreaks ... - no loss of sales or business - to maintain a good reputation for the business what is five most common risk factors to keep food safe ✔✔Purchasing ingredients from unsafe sources, holding foods at the wrong temperature,poor hygiene practices, using contaminated tolls & equipment, improper cooking of foods When a food service worker avoids personal behaviors that can contaminate food, they are ✔✔practicing proper personal hygiene what is the proper technique to wash hands ✔✔wet hands and arms, apply soap, scrub hands and arms for 10-15 seconds, rinse hands and arms, dry hands and arms. A foodborne illness can be caused by cross-contamination when... ✔✔-foods touch contaminated surfaces right before being served -dirty unwashed towels are used to clean food-contact surfaces cross-contamination is ✔✔The spread of bacteria or pathogens from one tool, food item or surface to another The temperature zone of 41 degrees F to 135 degrees F is know as: ✔✔The temperature danger zone Food that has been held in temperature danger zone has been subjected to.... ✔✔Timetemperature Abuse An example of proper sanitization is ✔✔Washing, rinsing and sanitizing all food contact surfaces between use and as needed. Food contact surfaces can be sanitized by which methods ✔✔- Immersing in water at least 171 degrees F for 30 seconds - Using an approved chemical solution of: Chlorine, iodine or quats. Time and temperature abuse happens when: ✔✔Foods are not held at the proper temperature or cooled properly At which part of the flow of food is food safety the biggest concern? ✔✔- Purchasing, receiving & storing - prep, cooking , reheating & serving - Holding & cooling After touching the hair, scratching the skin or rubbing the face a food service worker must ✔✔Wash hands Food service workers can use hand sanitizer in place of hand washing when: ✔✔Hand sanitizer is never to be used in place of hand washing Food can be contaminated: ✔✔- Accidently - During processing or manufacturing - from poor personal hygiene of food handlers Food contaminants include..... ✔✔-biological -physical -chemical An example of a corrective action to time-temperature abuse is: ✔✔Reheating food that was being held below 135 degrees. Preventing time-temperature abuse can be done by: ✔✔- keeping track of holding temperatures and times - using a proper working thermometer - taking corrective actions,as needed The correct concentration for a chlorine sanitizing solution is ✔✔50-99 ppm Cleaning and sanitizing of food contract surfaces needs to happen.... ✔✔- Every 4 hours, when in constant use - before prepping a different food - when work is stopped and foods may have been contaminated The best way to prep food is to ✔✔-prep all raw meats,poultry, fish, fruits, vegetables and ready to eat foods at different times using the same table that has been washed, rinsed and sanitized. - Prep raw meats,poultry, fish, fruits, vegetables and ready to eat foods at the same time using different tables, tools and equipment Deliveries should be scheduled: ✔✔When staff is scheduled and has time to inspect and put away items in a timely manner. Food services workers can work with wounds on their hands when... ✔✔they are covered by an impermeable bandage and a single use glove. Food service can workers wear fake nails and nail polish ✔✔If they follow proper hand washing guidelines A food allergen is ✔✔A naturally occurring protein in an ingredient or foods that some people are sensitive to. Allergic symptoms are: ✔✔Very serious and they can quickly escalate to anaphylaxis shock and lead to death Laser or infrared thermometers are not a good choice for checking the temperatures of foods being held because: ✔✔They measure the surface temperature of foods In order to make sure that thermometers will accurately take the temperature of foods, they must.... ✔✔- be accurate to +/- degrees F - Be calibrated before each shift. To take an accurate temperature you must ✔✔- Take temperature in more than one spot - Take the temperature in the center or thickest part of the product - allow enough time for the thermometer to record the correct temperature. Cleaning supplies, chemicals and tools should be stored: ✔✔Away from food prep and food storage areas. When should temperatures be taken when receiving deliveries? ✔✔As they are brought into the kitchen by delivery person When should refrigerated foods items be rejected and sent back from delivery? ✔✔-If the temperature is above 41 degrees F - If the product is out of date Food service workers should change single use gloves: ✔✔-When they get torn or are dirty -When they start a new task - after taking a break - before handling ready to eat foods or after handling raw poultry, seafood or meats Which of the following illnesses of a food service workers must be reported to the local regulatory agency ✔✔-Jaundice -Hepatitis A -Salmonella Typhi The big six food pathogens are: ✔✔-shigella spp - salmonella Typhi -nontyphoidal salmonella (NTS) - E.coli - Hepatitis A - norovirus Service staff can prevent customers from receiving foods that contain allergens by: ✔✔-be able to identify menu items that contain allergens -suggest alternatives that do not contain allergens -informing kitchen and serving staff that a customer has an allergy - serve the food separately to avoid any cross-contact with allergens Refrigerated foods that have been delivered and allowed to sit for hours before being put away have been subjected to: ✔✔Time-Temperature Abuse The final sanitizing rinse in high temperature dish machine, must be at least: ✔✔180 degrees F. when using a three sink to wash dishes the correct water temperature for the first sink is at least: ✔✔110 degrees F Cleaned and sanitized small wares and equipment must be stored: ✔✔On clean and sanitized shelves, racks, cupboards or drawers. 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