What does FAT TOM stand for?

Food Acidity Temperature Time Oxygen Moisture, food, acidity, time, temperature, oxygen, moisture

Reducing pathogens to safe levels

What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?

Test the solution with a sanitizer kit.

What is the correct way to clean and sanitize a prep table? Options: Remove food from the surface, wash, rinse, sanitize, air-dry; Remove food from the surface, sanitize, rinse, wash, air-dry; Remove food from the surface, wash, sanitize, air-dry, rinse; Remove food from the surface, air-dry, wash, rinse, sanitize

Remove food from the surface, wash, rinse, sanitize, air-dry

A food-contact surface must be cleaned and sanitized

before working with a different type of food.

A food handler who is receiving a food delivery observes signs of pests in the food. What should be done?

The shipment should be refused and prevented from entering the operation.

Which of the following is false? Close the lids on outdoor garbage containers. Clean the inside and outside of garbage containers often. Remove garbage from prep areas as quickly as possibles. Clean garbage containers near prep or food-storage areas.

Clean garbage containers near prep or food-storage areas.

Jim was washing dishes in a dishwasher. What step did he do wrong? Options: Presoaked items with dried-on food, When the dish rack came out of the machine, he checked for dirty items and rewashed the ones with food still on them., Used a towel to dry the dishes., Loaded the racks so the water spray will reach all surfaces.

Used a towel to dry the dishes.

Which action is correct when it comes to sanitizer working effectively? Making the sanitizer temperature too high, Putting extra sanitizer in the solution, Adding too much water to the sanitizer solution, Allowing the sanitizer to touch the item for the correct amount of time.

Allowing the sanitizer to touch the item for the correct amount of time.

What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine? Options: Infrared thermometer, Time-temperature indicator, Maximum registering thermometer, Thermocouple with immersion probe

Maximum registering thermometer

Reducing pathogens to safe levels

What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?

Test the solution with a sanitizer kit.

What mistake did the food handler make after cleaning the slicer? Options: Test the solution with a sanitizer kit., Failed to sanitize the machine before taking the removable parts off, Failed to rinse the machine after wiping it down with detergent and water, Failed to wash the machine with detergent and water before taking it apart

Failed to rinse the machine after wiping it down with detergent and water

What should be done when throwing away chemicals?

Follow label instructions and regulatory requirements.

What is the correct way to clean and sanitize a prep table? A. Remove food from the surface wash rinse sanitize, air-dry, B. Remove food from the surface, sanitize rinse, wash, air-dry, C. Remove food from the surface, air-dry, wash, rinse, , D. Rermove food from the surface air-dry, wash, rinse, sanitize

Remove food from the surface, wash, rinse, sanitize, air-dry.

A manager, preparing for a large catered event, notices sewage backup in the prep area. What should the manager do?

Contact the local regulator authority and stop food prep immediately.

Which situation is considered an imminent health hazard and requires the operation to be closed? A guest slips and falls on gravel in the parking lot, breaks a hip, and requires emergency transport. A food handler is rushed to the emergency room unconscious with an unidentified illness. A fire starts in the kitchen and spreads to other areas of the operation. The sanitizer dispensers in the restrooms are empty and delivery of more is expected in the next half hour.

A fire starts in the kitchen and spreads to other areas of the operation

When raw sewage backs up onto the floor of the kitchen, what must the operation do?

immediately close the operation, correct the problem, and thoroughly clean the facility

ServSafe flashcard Flashcards

Student preview

46 questions

Show all answers

1.

FLASHCARD QUESTION

Front

A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness? Options: Parasites, Allergic reaction, Biological toxins, Chemical contamination

Back

Biological toxins

2.

FLASHCARD QUESTION

Front

What should food handlers do to prevent food allergens from being transferred to food?

Back

Use clean and sanitized utensils when prepping the order

3.

FLASHCARD QUESTION

Front

What's the best way for a waiter NOT to handle food allergies?

Back

Ignore customer allergy and have him/her order what you want to serve

4.

FLASHCARD QUESTION

Front

What is the danger zone? ______ degrees to _________ degrees.

Back

41 degrees to 135 degrees

5.

FLASHCARD QUESTION

Front

_____ or more people need to be sick before the restaurant is investigated for foodborne illness.

Back

2, two

6.

FLASHCARD QUESTION

Front

TCS foods are __________ controlled foods.

Back

time and temperature

7.

FLASHCARD QUESTION

Front

Define RTE foods

Back

ready to eat

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