ServSafe® Food Handler Practice Test

Option C accurately lists all five common risk factors associated with foodborne illness. In comparison, option A focuses solely on biological and chemical hazards, omitting other important factors. Option B incorrectly includes radiological hazards, which are not among the primary risk factors identified by the CDC. Option D includes mandatory vaccination which is not a requirement under the CDC.

Options A and B clearly explain how time and temperature abuse occurs, which is a primary contributor to foodborne illness. This risk, alongside issues related to cleanliness and sanitation, is one of the most common causes of unsafe food. Time and temperature abuse is a critical concept in food safety. It occurs whenever food is allowed to remain at temperatures conducive to bacterial growth--most notably between 41°F and 135°F, a range often referred to as the temperature danger zone. If food is held at incorrect temperatures for too long or not cooked thoroughly, harmful microorganisms can multiply, greatly increasing the risk of foodborne illness. While cooking chicken to 165°F is correct for safe preparation, it does not itself represent time and temperature abuse; rather, abuse refers to improper handling and storage. Thus, the best answer is "A and B only," highlighting the importance of both proper temperature control and adequate cooking to maintain food safety.

ALERT stands for:
• Assure: Making sure that products and ingredients are received from safe and secure sources. Verifying the reliability of all suppliers and ensuring that their processes meet food safety standards.
• Look: Monitoring the security of facilities and operations. This includes observing access points, storage areas, and production zones to detect any signs of tampering or suspicious activity.
• Employees: Being aware of who is in your facility at all times. Screening employees appropriately, providing adequate training, and limiting access to sensitive areas.
• Reports: Keeping accurate and organized records about food sources, production, and distribution. Traceability helps quickly identify and respond to concerns.
• Threat: Developing and implementing measures to respond to and report any suspicious activity or threats to food safety.
Hazards which are not controlled, storing food at 65°F, leaving food where anyone can access it at any time are all hazardous practices, however, they are not food defense systems.

Biological hazards refer to microorganisms or pathogens--including bacteria, viruses, fungi, and parasites--that can grow and multiply in food, posing a significant food safety risk. Glass and metal shavings are examples of physical hazards, and naturally occurring chemical toxins, are not biological hazards but fall under chemical hazards. Food toxins represent chemical hazards. Option A combines both biological and chemical contaminants.

Time and temperature are the most easily controlled FATTOM conditions for managing bacterial growth in food. While moisture, oxygen, and acidity are also part of the FATTOM conditions, they are harder to regulate without fundamentally altering the food itself. Cleanliness and personal hygiene, although important, do not fall under FATTOM conditions.

The proper handwashing procedure requires washing hands with running water and soap, scrubbing vigorously for 25 seconds, rinsing thoroughly, and drying with a single-use towel. This is the only effective method for removing dirt and bacteria. Hand antiseptics do not eliminate soil, and norovirus cannot be removed by hand antiseptics alone.

Bare hands should never touch ready to eat foods. Always use gloves, utensils, or deli sheets to prevent direct bare hand contact, regardless of the circumstances. Additionally, if you are experiencing diarrhea, it is important to stay home and avoid handling others' food.

Gloves should be replaced as frequently as you would wash your hands. This practice helps prevent cross-contamination and cross-contact and ensures proper cleanliness and sanitation in the food preparation process.

Any of these illnesses must be reported to the PIC and the health department when an employee is diagnosed with the illness by a medical professional. This reporting is mandated to help prevent the spread of foodborne illnesses and protect public health in food service establishments.

Following proper food safety practices means avoiding jewelry while preparing food. Food workers should restrain their hair and wear clean clothing and a clean apron to prevent contamination. Wearing a wedding band with engravings or stones is not safe, as bacteria and dirt can easily become trapped in the details of the ring.

Food sensitivities, often referred to as food intolerances, typically cause symptoms such as stomach cramps, gas, and bloating. Other symptoms mentioned, like vomiting, diarrhea, or fever, are generally signs of a foodborne illness rather than a food intolerance. Anaphylactic shock is not the result or symptom of a food intolerance, it is the body's reaction to an allergen.

Proper cleaning and sanitizing are essential steps to prevent cross contamination in the kitchen. Though it is important to be mindful of food sensitivities, proper cleaning and sanitizing has no impact on decreasing food sensitivities. Time and temperature abuse relates to the 5 risk factors which can cause foodborne illness, prevented by cooking food to the correct temperature and holding food at the correct temperatures. Cold food must be held cold at 41°F and below, hot food must be held hot at 135°F. and above. Finally, though it is plausible that mold may develop when surfaces are not cleaned and sanitized, preventing cross-contamination is the most important purpose of cleaning and sanitizing.
Mold is most likely to develop when food begins to decompose, and items like jelly are particularly susceptible.

The Big Nine allergens are milk (dairy), eggs , tree nuts, peanuts, wheat, soy, sesame, fish, shellfish (crustacean). None of these are present in olive oil, vinegar, or lettuce. Peanut butter cookies, on the other hand, contain wheat, eggs, dairy, and peanuts. Cheese sandwiches contain dairy and wheat. Walnut bread contains nuts, wheat, eggs, dairy.

According to the CDC, two primary factors that contribute to foodborne illness are cross-contamination and improper control of time and temperature.

To effectively eliminate allergens from a surface, it's essential to both wash and sanitize it thoroughly. Simply flipping a cutting board and using the unwashed side can lead to ongoing cross-contact risks, as contaminants may remain present and transfer to other foods.

All thermometers should be properly calibrated to ensure accurate readings, and must be thoroughly cleaned and sanitized before each use. Cleaning removes food particles and debris from the surface of the thermometer. Using your finger to check the temperature of food is both unsanitary and unreliable and not an acceptable or safe method for determining food temperature.

According to scientific research, ground meat--which includes all non-intact muscle cuts--must reach an internal temperature of 155°F for at least 17 seconds to reliably kill E. coli bacteria and protect against foodborne illness. Whole cuts of meat, by comparison, are considered safe when cooked to 145°F. Poultry, regardless of the form, should always be cooked to 165°F. Internal temperatures of 125°F or below do not meet recommended standards for safe meat consumption.

Scientific studies have shown that poultry must be cooked to 165°F to effectively eliminate or halt the growth of the salmonella bacteria. A temperature of 135°F is required for hot holding, while ground beef should be cooked to 155°F. Note that 100°F is not considered a safe cooking temperature for any of these foods.

The primary objective when cooling food is to move it out of the temperature danger zone (41°F -135°F) as quickly as possible, ideally within a total of six hours. Cold foods should be kept at 41°F or lower, and hot foods should be maintained at 135°F or higher.

To prevent harmful bacteria from multiplying, any food being kept hot for service or transport should be maintained at a temperature of 135°F or higher.

Food and equipment must be elevated at least six inches above the floor to facilitate proper cleaning.

To help prevent food contamination, it's important to keep fingernails short and clean, since dirt and bacteria can easily accumulate under them. Long, fake, or polished nails are especially likely to harbor germs and should be avoided in food preparation environments.

Surfaces that frequently touch food must be cleaned and sanitized regularly to prevent contamination. Generally, this means cleaning and sanitizing them at least every four hours if they are in continuous use. Any food that is not kept under temperature control, as well as any food debris left on surfaces, must be thrown away after four hours.

Sanitizing is the process that reduces pathogens to safe levels. Cleaning removes dirt and debris, rinsing washes away soap and any remaining soil, and sanitizing ensures that any lingering germs (microorganisms) are brought down to safe levels.

Always use an ice scoop when serving ice--this practice keeps the ice machine clean and reduces the risk of contamination from debris or broken glass. Hands can easily carry germs, so they should never be used. Glass could shatter into the ice. A recycled sour cream container, though sanitized could also shatter or break. Additionally, nothing should be stored inside the ice machine, as it could contaminate the ice.