What is cross-contamination?

Transferring harmful microorganisms from one surface or food to another

What is the FIFO method in food storage?

First In, First Out – using the oldest food items first

A food handler transfers pathogens from hands to food. How could it have been prevented?

Practicing good personal hygiene

What is time-temperature abuse?

Allowing food to stay at temperatures good for the growth of pathogens

What should you do if you suspect a food item may be contaminated?

Inform your manager and he will probably throw it out.

Organize the following steps into the correct order for handwashing. Which is last?

Dry hands and arms (with papertowel or handdryer)

When preparing a recipe with chicken and vegetables - What can you do to insure that cross contamination doesn't occur.

cut veggies first, then chicken, use different cutting boards if available

Which government agency is responsible for regulating food safety in the United States?

(FDA) Food and Drug Administration

Cross-contamination occurs when

pathogens transfer from one surface or food to another.

A customer with a milk allergy is served a slice of pie with ice cream. What should the server do?

Prep a new dessert by placing a new piece of pie on a clean/sanitized plate

Which symptoms must be reported to a manager?

Diarrhea, vomiting, jaundice, sore throat with fever

After cutting up melons, a food handler puts them in the cooler. What is this an example of?

Controlling time and temperature

To prevent cross-contamination when prepping raw meat and ready-to-eat food, a food handler should

clean and sanitize the work surfaces between each product.

studbud

FINAL Safety and Sanitation PreTest (Food Handler)

90 termsStudBud Administration8 plays

Springfield Public Schools pretest for ServSafe Food Handler Guide in preparation for the ServSafe Food Handler Test (IRC).

Flashcards90 cardsFPractice quizPHost liveL

Questions 90

Answers

1
Removing pathogens that are unseen from a counter is called
Cleaning
Sanitizing
2
Jessica found a hair in her food. What type of containment is this?
Physical
Chemical
Biological
3
Where should wiping cloths be stored when not in use?
On the counter
In sanitizer solution
On a hook by the prep table
In the cook's apron pocket
4
Where should cleaning supplies and chemicals be stored?
In a designatd storage area
On a shelf above food
In the walk-in cooler
On a shelf next to food
5
What is the minimum internal cooking temperature for chicken?
145°F (63°C)
165°F (71°C)
160°F (71°C)
6
What is the temperature danger zone?
41 to 135
32 to 165
0 to 32
7
At what minimum temperture must hot TCS food be held?
100° F
70° F
135° F
120° F
8
What is cross-contamination?
Contaminating food with too much seasoning
Mixing different food items together
Transferring harmful microorganisms from one surface or food to another
9
A maneuver used to stop choking
CPR
OSHA
10
What is the FIFO method in food storage?
First In, First Out – using the oldest food items first
Random food item selection
First In, Last Out – using the newest food items first
11
A food handler accidentally sprays a cleaner into the fryer oil and continues to use the fryer. Identify the hazard.
Physical
Biological
Chemical
Environmental
12
A food handler transfers pathogens from hands to food. How could it have been prevented?
Practicing good personal hygiene
Preventing cross-contamination
Controlling time and temperature
Cleaning and sanitizing correctly
13
What is time-temperature abuse?
Allowing food to stay at temperatures good for the growth of pathogens
Staying home when sick with a fever.
Receiving frozen food frozen
Transferring pathogens from one surface to another.
14
A salsa that has added vinegar and tomatoes, making it high in acid, makes it more at risk of growing bacteria
False
True
15
Removing oxygen and moisture during packaging and processing does not help in preventing pathogen growth.
False
True
16
Which type of thermometer should be used to check the temperature of food?
Food Thermometer
Infrared Thermometer
Oral Thermometer
17
Which of the following scenarios could cause the potential for contamination?
Eve brushes her hair back in the lab
Debbie picks her nose during a lab
All of the above!
Bob sneezes directly on the salad
18
What should you do if you suspect a food item may be contaminated?
Serve it anyway and inform the customer
Keep it for later use
Throw it away
Inform your manager and he will probably throw it out.
19
Wiping surfaces to remove dust and dirt particles
Sanitize
Clean
20
The correct way to scoop ice for a customer's beverage is to use
customer cups.
clean glasses.
ice scoops.
clean bare hands.
21
Foodservice cleaning chemicals should be stored in:
A cabinet away from food
Dry food storage area
22
Food containing an allergen comes in contact with another food item and their proteins mix. This is called
cross-contact.
cross-contamination.
pathogenic safety.
allergen spread.
23
Organize the following steps into the correct order for handwashing. Which is last?
Apply soap and scrub hands and arms
Dry hands and arms (with papertowel or handdryer)
Rinse hands and arms
Wet hands and arms
24
When preparing a recipe with chicken and vegetables - What can you do to insure that cross contamination doesn't occur.
cut chicken first, then veggies
cut veggies first, then chicken
use different cutting boards if available
It doesn't really matter the food all gets cooked
25
Where should a food handler check the temperature of food?
On the top surface
In the thinnest part
In the thickest part
On the bottom surface
26
Which government agency is responsible for regulating food safety in the United States?
(CDC) Centers for Disease Control and Prevention
(USDA) United States Department of Agriculture
(FDA) Food and Drug Administration
27
Which food item needs time and temperture control to keep it safe?
Whole apples
Loaf of bread
Bottled ketchup
Cooked rice
28
Cross-contamination occurs when
celivereies of frozen food are rejected.
food is not held at the correct temperature.
pathogens transfer from one surface or food to another.
labels do not contain information on allergens.
29
A batch of tomatoes has traces of pesticides. What type of contaminent is this?
Physical
Biological
Chemical
30
Which of the following is an example of a potentially hazardous food?
Ground beef
Raw vegetables
Bread
31
Refrigerators set to the wrong temperature (above 41 degrees) can become breeding ground for bacteria.
False
True
32
A food handler has an infected wound on a finger. What must be placed over the wound?
A finger cot
A bandage and glove
A glove
A bandage
33
Handwashing sinks should be used for
handwashing and prepping food
handwashing only
handwashing and dumping mop water
handwashing and cleaning vegetables
34
A food handler uses the same cutting board to prepare raw meat and then to chop produce. This is an example of...
Incorrect cleaning and sanitizing
Poor personal hygiene
Time-temperature abuse
Cross-contamination
35
What is the purpose of a food safety management system?
To prevent foodborne illnesses
To make food taste better
To improve customer service
36
A fungus that produces fuzzy looking spores.
Bacteria
Mold
37
Ready-to-eat TCS food that will be held for longer than 24 hours must be labeled with the date the food
will be prepared.
was purchased.
must be thrown out.
is stored
38
Monica was eating a burger at a local restaurant and found a fingernail in her food.
Physical
Chemical
Biological
39
A customer with a milk allergy is served a slice of pie with ice cream. What should the server do?
Prep a new dessert by placing a new piece of pie on a clean/sanitized plate
Tell customer to eat only the pie and leave ice cream.
Scoop ice cream off plate and wipe off any that might have gotten on pie.
Wipe ice cream off pie, place pie on clean/sanitized plate and serve.
40
To keep food safe, a hair restraint mut be worn when
cleaning restrooms.
busing tables.
prepping food.
delivering food off-site.
41
What jewelry can food handler wear while working?
Sports watch
Plain band ring
Medical ID bracelet
Diamond bracelet
42
Which symptoms must be reported to a manager?
Diarrhea, vomiting, jaundice, sore throat with fever
Runny nose, fatigue, swollen joints, coughing
Headache, ear ache, fever, dizziness
Toothache, back ache, itchy eyes, rash with fever
43
Potentially dangerous foods must be kept out of the food danger zone, this zone is between:
27 and - 165 degrees
15 and 41 degrees
41 and 135 degrees
44
Jessica is preparing to cook, which of the following is true?
All of the above
Jessica should scrub her nails
Jessica should wash her hands for approximately 20 seconds.
Jessica should remove all bracelets and rings before washing her hands.
45
This needs a host to survive
Bacteria
Parasite
46
Cooked poultry must reach what minimum internal temperature for at least 15 seconds?
155° F
165° F
135° F
145° F
47
What is one of the correct ways to thaw food?
On the counter overnight
As part of the cooking process
In a sink full of hot water
Under a heat lamp
48
After cutting up melons, a food handler puts them in the cooler. What is this an example of?
Preventing cross-contamination
Correctly cleaning and sanitizing
Controlling time and temperature
Practicing good personal hygiene
49
What is the most common symptom of a foodborne illness?
Fever
Nausea and vomiting
Coughing
50
After eacting at Fiesta Taco, Sally was showing symptoms of Salmonella. What type of contaminent is this?
Physical
Chemical
Biological
51
To prevent cross-contamination when prepping raw meat and ready-to-eat food, a food handler should
wear gloves when handling the meat but not the ready-to-eat product.
prepare them at the same time on the same prep table.
clean and sanitize the work surfaces between each product.
hold both products at the correct temperature.
52
Which of the following groups of people are NOT considered high risk for a foodborne illness?
Babies/pregnant women
College age adults
Immune compromised individual
Elderly
53
How long can leftovers be safely kept for consumption?
7 days
5 days
3 days
54
What is the first step when cleaning and sanitizing correctly?
Sanitize the surface
Wash the surface
Rinse the surface
Remove food from the surface
55
Waiters don't need to be concerned w/ ingredients when their customers ask ? concerning common allergens in food
True
False
56
What are three of the Big Eight food allergens?
Olives, mushrooms, lettuce
Coffee, raspberries, corn
Onions, broccoli, potatoes
Eggs, wheat, fish
57
A maneuver used to stop choking
Liability
Heinlich
58
When should food service workers wash their hands?
Before starting work
Only after using the restroom
Only before eating
Before starting work and after using the restroom
59
When stocking shelves in a store, storing foods in a restaurant or adding foods to your own pantry, it is important to:
Place newer items in front of older items
Place older items in front of newer items and use them first (FIFO)
60
How often should food handlers change their gloves?
Every four hours
Every hour
When gloves are torn, dirty, or when changing jobs, or handling money
61
What must the third compartment in a three-compartment sink be filled with?
Water and sanitizer
Water and detergent
Water and spot remover
Water alone
62
What is the correct way to thaw frozen food?
Thaw it in the microwave
Thaw it in the refrigerator
Thaw it on the kitchen counter
Thaw it in hot water
63
What does the term "cross-contact" refer to?
The transfer of allergens from one surface or food to another
Mixing different food items together
Allergic reactions caused by food
64
What are three types of hazards that make food unsafe?
Biological, Environmental, and Chemical
Biological, Chemical, and Sanitary
Chemical, Physical, and Environmental
Chemical, Physical, and Biological
65
Juice from raw groud beef has dripped onto a pan of wrapped whole strawberries. What should the food handler do?
Remove dirty wrap, rinse strawberries/pan, replace wrap, return to storage.
Wipe the meat juice off, wrap with a towel, return pan to storage
Set the pan of strawberries aside and ask the manager what to do.
Remove dirty wrap, replace it with new wrap, return pan to storage.
66
Why is it important to leave a sanitizer on a surface for the correct amount of time?
To reduce pathogens on the surface to safe levels.
To make sure the surface is clean.
To kill all pathogens that may have been on the surface.
To remove food items from the surface more efficiently.
67
Hands should be scrubbed for how many seconds during handwashing?
1-2
10-15
3-5
6-9
68
Students preparing a lab at school accidentally used oven cleaner instead of sugar.
Physical
Chemical
Biological
69
Pathogens grow well between which temperatures?
135° F and 165° F
41° F and 135° F
32° F and 41° F
0° F and 32° F
70
What should a dish washer do to make sure a sanitizer is effective?
Add twice the amount of sanitizer.
Use extra hot water with the sanitizer.
Use a test kit to check the sanitizer's strength.
Leave items in the sanitizer for twice as long.
71
When should you use gloves when handling food?
Handling RTE foods
When handling raw meat or ready-to-eat food
Handling raw meat
72
When should hand antiseptics be used?
Instead of handwashing
After handwashing
When gloves aren't available
Before handwashing
73
A food handler just finished prepping raw meat and is about to start something new. How should gloves be handled?
Wash them
Wipe them on a towel
Change them
Check for tears
74
Organize the following steps into the correct order for handwashing. Which is second?
Rinse hands and arms
Dry hands and arms (with papertowel or handdryer)
Wet hands and arms
Apply soap and scrub hands and arms
75
What should you do if a customer has an allergic reaction in your restaurant?
Call 911and tell your manager
Offer them a glass of water
Ignore the situation
76
A transfer or movement of pathogens from one location, or food, to another is
cross contamination
Foodborne illness
77
Organize the following steps into the correct order for handwashing. Which is third?
Dry hands and arms (with papertowel or handdryer)
Wet hands and arms
Apply soap and scrub hands and arms
Rinse hands and arms
78
Organize the following steps into the correct order for handwashing. Which is first?
Apply soap and scrub hands and arms
Rinse hands and arms
Wet hands and arms
Dry hands and arms (with papertowel or handdryer)
79
Pests can cause which two types of contamination.
Physical and biological
Biological and chemical
Nutritional and physical
Chemical and nutritional
80
What should you do if a food item has been stored at an unsafe temperature?
Set it aside, inform your manager. He will probably tell you to discard it
Serve it anyway and inform the customer
Lower the temperature of the refrigerator
81
Which government agency is responsible for regulating food safety in the United States?
(USDA) United States Department of Agriculture
(FDA) Food and Drug Administration
(CDC) Centers for Disease Control and Prevention
82
A disease carried or transmitted to people by food is
Contamination
Foodborne illness
Hazard
83
After how many hours of constant use must a food-contact surface be cleaned and sanitized?
3
1
2
4
84
A food handler has just finished busing a table. What must the food handler do before handling food?
Wipe hands clean
Apply hand sanitizer
Wash hands
Rinse hands
85
Surfaes that touch food must be
rinsed and sanitized.
cleaned and sanitized.
cleaned only.
rinsed only.
86
What is the recommended minimum handwashing time?
10 seconds
60 seconds
5 seconds
20 seconds
87
Which of the following products should be cooked until there is no pink to ensure the control of E.Coli Bacteria?
Steak
Hamburger
88
What is the temperature requirement for holding hot food before serving?
100°F (38°C)
Room temperature
135°F (57°C) or higher
89
What is the correct temperature for receiving cold TCS food?
45° F or lower
41° F or lower
55° F or lower
51° F or lower
90
What is the proper way to cool hot food before refrigerating it?
Let it cool at room temperature
Place it in the freezer immediately
Use an ice bath or a shallow container

FINAL Safety and Sanitation PreTest (Food Handler) Flashcards | StudBud