SERVSAFE: PREVENTING CROSS-CONTAMINATION EXAM

PDF Download

SERVSAFE: PREVENTING CROSS-CONTAMINATION EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -10 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What to do if a customer has a severe allergic reaction

Answer:

-call the emergency number in your area

• tell your manager

Question 2: when serving food

Answer:

-do not tough part of dishes that come in contact with with food -hold dishes by bottom or edge and glasses by middle -do not stack glasses when carrying the-use tray -do not hold utensils by part that comes in contact with food -do not use bare hands to handle ready to eat food, use tongs, deli sheets or gloves

• never scoop ice with bare hands

-never store towels in apron; keeps them in sanitizing solution -never use same utensil when handling ready to eat food and raw meat -use separate utensils when serving different food items, store serving utensils in food with handles extended above rim of container -cover food to protect from contamination

Question 3: What to do if cross contamination happens

Answer:

• do your best to fix the problem
• set aside the contaminated item so no one can use it
• ask manager what to do

Question 4: in self service areas

Answer:

-make sure food is labeled -provide separate utensils for each item

• keep food under sneeze guard
• do not let customers refill their dirty dishes
• do not let customers use dirty utensils

-never serve ice that was used to keep food or beverages cold

Question 5: when prepping food

Answer:

-make sure workstations, equipment and cutting boards are cleaned -do not allow ready to eat food to come in contact with raw meat -prep raw meat, sea food and poultry at different time than ready to eat food

• clean and sanitize workspace/equipment between each product
• clean and sanitize the prep sink/ work area before starting

-wash poultry in running water slightly warmer than food

• when soaking items do not mix different items

-refrigerate and hold sliced melons, cut tomatoes, and cut leafy greens at 41 degrees F or lower

Question 6: in storage areas

Answer:

• store utensils and equipment's that touches food at least 6 inches (15 centimeters) off the floor

-store glasses/cups upside down on a clean sanitized surface, it keeps things from falling in them -store utensils with handles up

Question 7: Storing chemicals and cleaning supplies

Answer:

• always store chemicals in designated areas (ask manager where items should be stores)
• store chemicals in their chemicals in original containers or in labeled container
• never store chemicals and cleaning supplies near food, same with dirty equipment
• dispose of chemicals according to their labels

-always dump mop water and other dirty water into designated service sink with floor drain

• never dump mop water in toilet/urinal

Question 8: When storing food

Answer:

-store food in designated areas away from walls and 6 inches above ground -wrap or cover food before storing it -never use old chemical containers to store food

• store raw and ready to eat food separately if possible

-store in order from top to bottom: ready to eat food, seafood, cold cuts, beef and pork, ground meat, ground fish, ground poultry

Question 9: what to do if cross contact happens

Answer:

• Do not serve the food to the customer
• set aside so it cannot be used

-tell your manager, who will tell you what to do

Question 10: What to do for people who have food allergies

Answer:

• when food containing an allergen comes in contact with another food item it is called cross-contact

-food should be stored and handled to prevent cross-contact (wash hands and practicing good hygiene as well)

• most common food allergies: milk, eggs, soy, fish, peanuts, tree nuts, crustacean, and wheat