- Which condition would cause you to reject a shipment of fresh chicken?
- What are 5 common food safety violations?
- What items should be rejected?
- What is one way food should never be thawed?
- What must be cleaned and rinsed but not?
- What is the temperature range of the danger zone?
- Which is the correct order for handwashing?
- What must food handlers do after touching their hair face or body?
- When should a shipment of chicken be rejected?
- At which temperature should sliced melons be held?
- Which bacteria is commonly linked with cooked rice?
- Which activity would be permitted in the prep area?
- What jewelry is a Foodhandler allowed to wear?
- What kind of illness is commonly linked with cooked rice dishes?
- Which piece of jewelry can be worn on a food handlers hand or arm?
- Which item may be worn by a food handler Servsafe?
- What jewelry is the food worker allowed to wear beneath the gloves?
- Which illness in a food handler must be reported to the local regulatory authority?
Which condition would cause you to reject a shipment of fresh chicken?
CardsTerm Why are infant and young children at higher risk for getting a foodborne illness?Definition They have not yet built up their immune systemsTerm For which condition should you reject shipment of fresh chicken ?Definition No USDA or state department agiculture inspection stamp.26 more rows•Feb 15, 2012.
What are 5 common food safety violations?
The Five Most Common Violations. Perhaps most interesting about the FDA findings is that the same five categories of violations occur most frequently, year after year: inadequate pest control, unintended contamination, lack of hand washing, poor sanitization, and improper temperature.
What items should be rejected?
Appearance Reject food that is moldy or has an abnormal color. Food that is moist when it should be dry, such as salami, should also be rejected. Do not accept any food item that shows signs of pests or pest damage. Texture Reject meat, fish, or poultry that is slimy, sticky, or dry.
What is one way food should never be thawed?
Perishable foods should never be thawed on the counter, or in hot water and must not be left at room temperature for more than two hours.
What must be cleaned and rinsed but not?
All surfaces must be cleaned and rinsed. This includes walls, storage shelves, and garbage containers. However, any surface that touches food, such as knives, stockpots, cutting boards, or prep tables, must be cleaned and sanitized.
What is the temperature range of the danger zone?
Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone.” Never leave food out of refrigeration over 2 hours.
Which is the correct order for handwashing?
Wet hands in warm water, apply soap, scrub hands, rinse, and use an air dryer. B.
What must food handlers do after touching their hair face or body?
What must foodhandlers do after touching their hair, face, or body? Wash their hands. … After washing hands.
When should a shipment of chicken be rejected?
Answer – A – A shipment of chicken should be rejected when the surface temperature of the meat is 80°F. This temperature is a serious indication that the chicken has been transported in a van or truck that has a broken refrigerator unit or has none at all.
At which temperature should sliced melons be held?
Fresh-cut melon products require temperature control for safety and should be cold stored, dis tributed and transported at 0° – 5°C (32°- 41°F) to prevent the potentially rapid and prolific growth of human pathogens.
Which bacteria is commonly linked with cooked rice?
Category – Food Safety Answer – B -Bacillus cereus is the bacteria most commonly linked to cooked rice.
Which activity would be permitted in the prep area?
When prepping or serving food • When working in prep areas • When working in areas used to clean utensils and equipment Only eat, drink, smoke, and chew gum or tobacco in designated areas. Some regulatory authorities allow food handlers to drink from a covered container while in prep and dishwashing areas.
What jewelry is a Foodhandler allowed to wear?
ServSafe Practice TestQuestionAnswerTo work with food, a foodhandler with a wound mustbandage the wound and wear single-use glovesWhich piece of jewelry is a foodhandler allowed to wearplain band ringFoodhandlers should wash their hands before and afterhandling raw meat, poultry or seafood39 more rows
What kind of illness is commonly linked with cooked rice dishes?
Starchy foods, such as rice, are the most common types of food affected. Bacillus cereus is a toxin-producing bacteria that is one of the most common causes of food poisoning, also called “fried rice syndrome.” An estimated 63,000 cases of food poisoning caused by B.
Which piece of jewelry can be worn on a food handlers hand or arm?
ServSafe Chapter 3 and 4ABWhich piece of jewelry can be worn by a foodhandler?Plain band ringWhen should hand antiseptics be used?In place of washing hands.When should foodhandlers who wear gloves wash their hands?Before they put on their gloves.How should foodhandlers keep their fingernails?Short and unpolished.43 more rows
Which item may be worn by a food handler Servsafe?
Bare-hand contact with food Food handlers must wear single-use gloves whenever handling ready-to-eat food. As an alternative, food can be handled with spatulas, tongs, deli sheets, or other utensils. The photo at left shows two ways to avoid bare-hand contact. Check your local regulatory requirements.
What jewelry is the food worker allowed to wear beneath the gloves?
Answering the question, a plain band ring may be worn when preparing food if gloves are worn over the ring. The correct answer is C. When you practice good personal hygiene, it will protect your food by preventing physical and biological hazards from contaminating your food.
Which illness in a food handler must be reported to the local regulatory authority?
jaundiceFood handlers with jaundice must be reported to the regulatory authority. Food handlers who have had jaundice for less than seven days must be excluded from the operation. Food handlers must have a written release from a medical practitioner and approval from the regulatory authority before returning to work.