ServSafe1 Word Scramble
A I E G B H T T L S I T I N N Z A E
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| Question | Answer |
| Foodhandlers don't have to wash their hands after | sanitizing the table |
| Hand antiseptics that are used in the kitchen | should never be used in place of handwashing |
| A food handler can only return to work when the local regulatory agency has determined that working with food is safe for all of the following illnesses EXCEPT | botulism |
| Harry, a dishwasher, has a cold | there are no restrictions |
| What is another name for potentially hazardous foods? | Time-temperature control for safety |
| The foodborne illness that has been linked to deli meats, soft cheeses and hot dogs is | Listeriosis |
| am often associated with baked potatoes, cooked vegetables, and rice dishes | bacillus cereus |
| What is the water activity level for most potentially hazardous foods? | .85 |
| During handwashing, the amount of time needed to wet and rinse hands, not including the time to scrub them, is | 5 - 10 seconds |
| These cause people to get sick, cannot be destroyed by cooking, and are produced by bacteria as they grow | toxins |
| After handwashing, when drying your hands, which of the following should NOT be done | use a clean cloth hand towel |
| In the aconym FATTOM, the second T stands for | Temperature |
| Gloves should be changed when doing all of the following EXCEPT | sectioning oranges and then grapefruit |
| An employee must be excluded from a food service establishment that serves a high risk populations if they have | an allergic reaction that includes hives |
| Which parasite is associated with raw or undercooked fish such as herring and cod? | Anisakiasis |
| The unique symptom of a tingling in the throat and coughing up worms is associated with | Anisakiasis |
| Hand maintenance for food handlers requires all of the following EXCEPT | just a bandaid covering cuts or scraps on fingers |
| What grows under conditions including high acid and low water activity and can produce toxins called aflatoxins? | mold |
| Danger of kidney failure that might lead to death is an issue with | Hemorrhagic colitis E. Coli |
| Good personal hygiene includes | reporting illness to your supervisor/instructor |
| The virus that causes general weakness and a mild fever is | Hepatitis A |
| I also cause double vision - I am associated mosted iwth improperly canned foods | Clostridium botulinum |
| What are the three bacteria which if you are diagnosed with having as a foodborne illness you must be excluded from work: | Salmonella E. Coli Shigella |
| Symptoms include headache, high fever, rash, and abdominal pain | Salmonella typhi |
| Ready-to-eat foods require the employees | to wear gloves |
| I cause two different illnesses - People with liver disease and diabetes should avoid foods containing my bacteria | Vibrio Vulnificus |
| Jane, a garde manger chef who works in a large regional hospital, has been diagnosed with a sore throat and occasionally is running a fever | she must be excluded from the restaurant |
| In the aconym FATTOM, the first T stands for | temperature |
| Which of the following DOES NOT require that a food handler be excluded from the workplace? | Staphylococcus aureus |
| I cam found in hotdogs, deli meats and unpasteurized dairy I cause sepsis in newborn infants | listeria |
| A sign of spoilage includes white or pink discoloration or slime: | yeast |
| The category of pathogen that is most easily prevented by using correct personal hygiene is | viruses |
| The water activity level that where bacteria grow well is | .85 and above |
| The illness that is very contagious and has been associated with cruise ships | Novovirus |
| The category of pathogen that includes more instances where controlling time and temperature is the best preventative method is | bacteria |
| During handwashing, foodhandlers must vigorously scrub their hands and arms for | 10 - 15 seconds |
| Foodhandlers diagnosed with me must be excluded from the workplace | salmonella typhi |
| The category of pathogen that is most easily prevented by purchasing food from reputable, approved suppliers is: | parasites |
| What is the pH range that is optimal for the growth of bacteria? | 7.5 4.6 |
| Food handlers CAN chew gum, eat, drink, and/or smoke when | taking a break during the work day |
| Bill, a line cook at a Chinese restaurant, has a sore throat with a fever | he must be restricted from working with or around food |
| I am found in potato salad, pasta salads or foods easily contaminated by hands | shigella spp. |
| I am associated with the improper reheating of foods such as stews and gravies | clostridium perfringens |
Created by:
Jordyn_miller
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