ServSafe Chapter 3 Flashcard

Front

Class Period: 1/2, 4/5, 7/8

Back

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Front

What should a food handler have done differently when storing a sanitizer spray bottle used on a prep table?

Back

Stored the sanitizer bottle away from the prep area.

Front

Eggs and peanuts are dangerous for people with which condition?

Back

Food allergies

Front

Wheezing and shortness of breath are symptoms of what?

Back

Allergic reaction

Front

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

Back

Clean and sanitize utensils before use.

Front

To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know:

Back

whom to contact about suspicious activity.

Front

What is the best way to protect food from deliberate tampering?

Back

Make it as difficult as possible for someone to tamper with it.

Front

Which is a chemical contaminant? Options: Bones in a chicken fillet, Norovirus in shellfish, Metal shavings in a can of peaches, Tomato juice served in a pewter pitcher

Back

Tomato juice served in a pewter pitcher

Front

Which is an example of physical contamination? Options: Sneezing on food, Touching dirty food-contact surfaces, Cooking tomato sauce in a copper pan

Back

Bones in fish

Front

Which symptom could mean a customer is having an allergic reaction to food? Coughing, Dehydration, Swollen lips, Sneezing

Back

Swollen lips