ServSafe Food Handler 2023 with 100% correct questions and aswers

The three types of hazards that make food unsafe biological, chemical, and physical Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as Pathogens A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is this Chemical A food handler cleans dirty dishes using hot water and then puts them away with the rest of the clean dishes. This is an example of poor cleaning and sanitizing A food handler washes hands and changes gloves after prepping hamburgers and before chopping lettuce. The food handler is practicing good personal hygeine A food handler who was called away while prepping a bowl of fruit put the bowl of fruit in the cooler. This is an example of controlling time and temperature A food handler uses different cutting boards to chop raw beef and slice melons. This is an example of preventing cross contamination The proper order os steps of handwashing are Wet, Apply soap, Scrub, Rinse, Dry During the hand washing process you should scrub for 10 - 15 seconds (Washing hands for a total of 20 seconds) Hands should be dried with a single-use paper towel When should hand antiseptics be used After Handwashing Food handlers should wash their hands before starting work for the day Hand washing sinks are used for... Hand washing ONLY A food handler places dirty pans in the hand washing sink because there is no room in the three - compartment sink. Is this acceptable? NO What jewelry can food handlers wear while working Plain metal ring A food handler does not have time to get a clean apron before the shift starts. What should the food handler do? Ask the manager for a clean apron Food handlers must tell the manager when they have what symptom Diarrhea Pathogens grow well in what temperature range 41 degrees F - 135 degrees F Which of the following foods needs time and temperature control? can of corn, fried chicken breast, container of salt, bag of flour fried chicken breast before use a thermometer must be washed, rinsed and sanitized where should a food handler check the temperature of food? In the thickest part Cold foods must be kept at 41 degrees F or lower If a pot of soup registers 139 degrees on the thermometer is it safe to serve? Yes, the temperature is within the correct range (135 degrees F or over) How do you label ready to eat foods that have been prepped? name of food; and use by date If a food is labelled "Fish: use by today" what should you do? Do not use the fish and tell the manager the transfer of pathogens from one surface to another is known as cross - contamination Can you hold utensils by the part that touches the food NO A food handler is in a hurry and cannot find the ice scoop, but needs to refill a guest drink. What should he do? FIND THE ICE SCOOP Where should a cleaning/sanitizing towel be stored when not being used? In a cleaning/sanitizer solution (bucket) If you suspect that juice from raw ground beef has dripped onto strawberries, what should you do? set the strawberries aside and ask the manager what to do If you suspect that a food item has been contaminated, what should you do? Label it, set it aside, and notify the manager 3 most common food allergies eggs, peanuts, shellfish If a customer is served a dairy product and is allergic to dairy but did not tell the server until being served, what should the server do? Prep a new dessert by placing a different dessert on a cleaned and sanitized plate and then serve it surfaces that touch food must be cleaned and sanitized cleaning and sanitizing food contact surfaces helps reduce pathogens on the surface to safe levels what must be stored away form all food chemicals how do you that a sanitizer will work well? use a test kit to make sure the sanitizer is the right strength Where should you clean a garbage can? outside the operation If you notice signs of pest infestation when should you tell the manager right away Droppings that look like grains of black pepper are a sign of cockroaches