ServSafe Ch. 1-3 Review

What is not an approved hand drying method?

You should wash your hands before

When washing your hands, you should scrub them for at least 

A foodborne illness is an outbreak when how many people get sick from eating the same food?

Which of the following is considered a chemical hazard?

Pathogens grow well at temperatures

Good vs. Bad: Bracelets

Good vs. Bad: Wrist watch.

Which is not a symptom of a food allergy reaction?

Good vs. Bad: Chewing gum.

Food is being time-temperature abussed whenever it is kept between

Which of the following is not a TCS food?

FAT TOM stands for Food, Acidity, Time, Temperature, Oxygen, and

Which piece of jewelry can be worn by a foodhandler?

What should foodhandlers do after prepping food and before using the restroom?

What temperature should the water be that you are washing your hands with?

Cooking tomato sauce in a copper pot cancause which foodborne illness?

Eggs and peanuts are dangerous to people with which condition?

Good vs. Bad: Eating in food prep areas.

Good vs. Bad: Unpolished, short fingernails

Food handlers should not eat, drink, smoke, or chew tobacco while

Good vs. Bad: Drinking around food prep areas.

What must foodhandlers do after touching their hair, face, or body?

To prevent chemical contamination, store chemicals ____ food.

When should hand sanitizers be used?

Toxic metal poisoning is commonly caused by all of the following except

Good vs. Bad: Clean clothing.

Good vs. Bad: Beards, without wearing a beard restraint.

When should foodhandlers who wear gloves wash their hands?

The three categories of hazards are biological, physical, and

The whole handwashing process should take at least ___ seconds.

What does the L stand for in the FDA's ALERT tool?

Itching and tightening of the throat are symptoms of what?

Why are the elderly at a higher risk for foodborne illness?

Viruses such as Norovirus can spread when food handlers fail to

Food can become unsafe through

Three keys to food safety: Practicing Good Hygiene, Preventing Cross contamination, and _______

Shigella can be transferred by ____, by transferring the bacteria from feces to food.

Good vs. Bad: Hair net.

Which of the following is considered a chemical hazard?

If a foodhandler presents a symptom of jaundice, they most likely have

Which organization includes inspecting food as one of it's primary roles?

Good vs. Bad: Wearing a chef hat

Foodhandlers should keep their fingernails

Good vs. Bad: Bare hand contact with ready to eat food.