ServSafe Test
Enter the letter for the matching Answer
| A. Food has stayed too long at temperatures that are good for the growth of pathogens. B. Stomach acid production decreases which gives toxins more time to form.C. Preschool age children
Elderly people
People with compromised immune systems due to illness , aids, hiv, cancer or chemotherapy patientsD. 1) Failure to wash hands after bathroom
2) cough or sneeze on food
3) Touch or scratch wounds and then touch food
4) work while sickE. 1) Time.
2) Language and culture
3) Literacy and education
4) Pathogens
5) Unapproved Suppliers
6) High-risk populations
7) Staff TurnoverF. Milk/dairy
Eggs
Meats including poultry and fish shellfish and crustacean
Baked potatoes
Rice beans, heat treated plant foods
Tofu, soy protein
Sprouts
Untreated garlic and oil (decorative)
sliced melon, tomato, lettuceG. 1) offer training
2) discuss safety expectations. document procedures
3) certificates of excellence
4) set an exampleH. 1) Purchasing food form approved suppliers
2) controlling time and temparature
3) preventing cross contamination
4) practicing poor personal hygiene
5) cleaning and sanitizing
I. 1) Purchasing food form unsafe sources
2) Failing to cook food correctly
3) Holding food at incorrect temperatures
4) Using contaminated equipment
5) Poor personal hygieneJ. 1) Contaminated ingredients are added to food that receives no further cooking
2) Ready to eat food touches a contaminated surface
3) Contaminated food touches or drips fluid onto cooked or ready to eat food. (4 or food handler)
5) dirty wiping clothsK. Pathogens can be spread to food if equipment ahs not been cleaned and sanitized correctly between uses.L. 1) equipment and utensils are not washed, rinsed, and sanitized
2) Food contact surfaces wiped clean rather than washed, rinsed, sanitized
3) wiping cloths not stored in sanitizer solution in between uses
4) sanitizing solutions not at required levelsM. 1) Loss of customers/sales
2) Loss of reputation
3) Negative media/reputation loss
4) Lowered staff morale
5) Lawsuits and legal fees
6) Staff missing work
7) Increased insurance premiums
8) Staff retrainingN. 1) Food is not held or stored at the correct temperature
2) Food is not cooked or reheated enough to kill pathogens
3) Food is not cooled correctlyO. Underdeveloped immune systemP. 1) Physical (metal shavings, fingernails, etc)
2) Biological (pathogens, parasites)
3) Chemical (cleaner spilled into food, etc)Q. when two or more people are affected with the same symptoms after eating the same food from the same place at the same timeR. Pathogens transferred from one food surface (or food) to anotherS. a disease transmitted to people by food.T. Food that can be eaten without further preparation, washing or cooking. |
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