Chapter 1 & 2 ServSafe

A food handler has just finished preparing raw meat and is about to start a new task. What does the food handler need to do with his or her gloves?

• check them for tears

• wash them

• wipe them with a towel

• change them

A foodborne illness can be caused by cross-contamination when (check all that apply):

• Contaminated ingredients are discarded and not used

• Foods touch contaminated surfaces right before being served

• Foods are properly stored, cooked, handled and served

• Dirty unwashed towels are used to clean food-contact surfaces

A food handler used the same cutting board to prepare raw meat and then immediately to chop produce. This is an example of...

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What are the 3 types of hazards that make food unsafe?

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Cross-contamination occurs when...

• labels do not contain information on allergens

• food is not held at the correct temperature

• pathogens transfer from one surface or food to another

• deliveries of frozen food are rejected

There are 5 main ways people can make food unsafe. What are they?

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What should this food handler do next?

• say excuse me

• serve customers

• go right back to work

• wash hands

You need to tell your manager if you...

• have a sore throat with fever

• are super tired from working late last night

• have the worst headache

• are experiencing laziness

When a food service worker avoids personal behaviors that can contaminate food, they are:

• Spreading foodborne illnesses

• Managing inventory

• Practicing proper personal hygiene

• On time and ready for work

List, in order, the proper steps to washing your hands.

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