ServSafe Food Handler 2024 Survey

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* 2. What is the name of your Partner organization or church associated with the Foodbank?

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* 3. What is the name of the person participating in ServSafe training today?

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* 4. The three types of hazards that make food unsafe

biological,chemical and physical

bacterial, nutritional and universal

fungus, viruses, and parasites

allergens, sanitizer and contaminants

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* 5. Transferring pathogens from the body to food can be prevented by practicing correct

cleaning and sanitizing

temperature control

personal hygiene

receiving and storage

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* 6. A food allergy occurs when the body has a reaction to

cleaning chemicals

airborne pathogens

under cooked meat

certain food items

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* 7. Which is a common food allergen?

Sugar

Lettuce

Tomatoes

Wheat

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* 8. Eating and drinking when working in food storage areas is a food safety hazard because it could

cause choking

offend clients

contaminate hands and food

lead to time and temperature abuse

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* 9. What symptoms must be reported to the director or supervisor?

Headache

Dizziness

Diarrhea

Sweating

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* 10. Refrigerated food must be stored at temperatures no higher than

41 degrees F

45 degrees F

47 degrees F

49 degrees F

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* 11. How far off the floor must food be stored?

1 inch (3 cm)

2 inches (5 cm)

4 inches (10 cm)

6 inches (15 cm)

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* 12. Cans should be discarded if they have

torn labels that are still readable

shallow dents in the can body

swollen or bulging ends

rust that can be wiped off

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* 13. Insects and rodents are a food safety risk because they

eat food that is meant for clients

carry pathogens and can make people sick

scare employees

make a mess with their nests and droppings

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* 14. Produce should be discarded when it has

Mold

Light bruising

Code dates

intact skin

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* 15. Drive times in unrefrigerated delivery vehicles should be kept to less than

120 minutes

90 minutes

60 minutes

30 minutes

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* 16. The temperature danger zone is the temperature range between

0 degrees F to 41 degrees F

32 degrees F to 41 degrees F

41 degrees F to 135 degrees F

135 degrees F to 212 degrees F

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* 17. When should hands be washed

After putting on gloves

After touching the hair or body

Before taking out garbage

Before sneezing, coughing, or using a tissue

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* 18. Which practice when transporting food will help keep it safe

Keeping refrigerated food at 45 degrees F or lower

Storing raw food over ready- to eat-food

Packing the delivery vehicle tightly so air cannot circulate around products

Covering refrigerated food with thermal blankets

ServSafe Food Handler 2024

Food Safety Training Video

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* 1. What is your Agency Account Number?

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* 2. What is the name of your Partner organization or church associated with the Foodbank?

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* 3. What is the name of the person participating in ServSafe training today?

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* 4. The three types of hazards that make food unsafe

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* 5. Transferring pathogens from the body to food can be prevented by practicing correct

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* 6. A food allergy occurs when the body has a reaction to

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* 7. Which is a common food allergen?

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* 8. Eating and drinking when working in food storage areas is a food safety hazard because it could

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* 9. What symptoms must be reported to the director or supervisor?

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* 10. Refrigerated food must be stored at temperatures no higher than

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* 11. How far off the floor must food be stored?

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* 12. Cans should be discarded if they have

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* 13. Insects and rodents are a food safety risk because they

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* 14. Produce should be discarded when it has

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* 15. Drive times in unrefrigerated delivery vehicles should be kept to less than

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* 16. The temperature danger zone is the temperature range between

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* 17. When should hands be washed

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* 18. Which practice when transporting food will help keep it safe