SERVSAFE WORKSHEET

NAME: ____________________________

Unit 1: The Sanitation Challenge

1. A foodborne illness is a disease carried to ______________ by _____________.
2. The ____________ for _______________ _______________ (CDC) defines a foodborne illness
outbreak as an incident in which two or more people experience the same illness after eating the same
food.
3. The only way a foodborne illness is ___________________ is when a laboratory analysis shows
that a specific food is the source of the illness.
4. List five categories of people that are at the greatest risk of contracting a foodborne illness:
A. ________________________ B. ________________________
C. ________________________ D. ________________________
E. ________________________
5. In a food service operation, it is the ____________________ responsibility to train employees in
food safety, making sure the program is ongoing, targets both new and current employees, meets the
needs of all learners, includes assessment tools that identify training needs, and that training is
documented in written records.
6. Potentially hazardous foods have typical characteristics:
A. _________________________________
B. _________________________________
C. _________________________________
D. _________________________________
E. _________________________________
7. List the potentially hazardous foods (those that have the typical characteristics n which
microorganisms are able to grow rapidly):
A. __________________________

B. _________________________

C. __________________________

D. _________________________

E. __________________________

F. __________________________

G. __________________________

H. __________________________

I. ___________________________

J. ___________________________

K. ___________________________
8. A ___________________ is a disease-causing microorganism. They DO / DO NOT
grow in alkaline or highly acidic foods, but grow best in just slightly acidic or neutral foods (pH of 4.67.5) which includes most foods we eat.

9. The 4 types of microorganisms that can contaminate food are:

A. ___________________________ B. _________________________
C. ___________________________ D. _________________________
10. The acronym FAT TOM can be used to remember the 6 favorable conditions for growing foodborne
microorganisms:
F- _______________________________
A- _______________________________
T- _______________________________ 41-135F is ideal for growth
T- _______________________________
O- _______________________________
M- _______________________________
11. __________________________ is the foodborne illness caused by the shigella bacteria.
Symptoms include: diarrhea and bloody diarrhea, abdominal pain, fever, nausea, vomiting, chills,
fatigue, and dehydration. Good personal hygiene if the food handler is the best defense.
Foods often associated with outbreak: ________________________________
12. __________________________ is caused by the salmonella bacteria. Symptoms include:
nausea, vomiting, abdominal cramps, headache, fever. The best prevention is to thoroughly cook eggs
and poultry.
Foods often associated with outbreak: ________________________________
13. __________________________ is caused by the listeria monocytogenes bacteria. Symptoms
include fever and diarrhea.
Foods often associated with outbreak: ________________________________
14. There are several forms of gastroenteritis, all involving the inflammation of the mucous membrane
of the stomach and/or intestines. To prevent them, practice good personal hygiene and use careful
time and temperature control when holding, cooling, and reheating food.
_______________________ _____________________ gastroenteritis
Foods often associated with outbreak: ________________________________
_______________________ _____________________ gastroenteritis
Foods often associated with outbreak: ________________________________
__________________________________ gastroenteritis (severe cases can even cause
changes in blood pressure and pulse rate
Foods often associated with outbreak: ________________________________

15. _________________________ is caused by the spore-forming clostridium botulinum bacteria.

This bacteria is ________________________, meaning it does not need air to live, so it can
survive in improperly canned foods.
Foods often associated with outbreak: ________________________________
_________________________________________________________
16. _________________________________, caused by the campylobacter jejuni bacteria, is now the
leading cause of foodborne illness. Symptoms include diarrhea, watery or bloody diarrhea, abdominal
cramps, headache, and muscle pain.
Foods often associated with outbreak: ________________________________
__________________ ____________________, touching raw poultry and then touching
another surface, is often responsible for the outbreak.
17. __________________________ ________________ is caused by the toxin-producing bacterias
called escherichia coli 0157:H7 or 0157:NM, and is commonly called E. coli. Symptoms include watery
or bloody diarrhea, fever, nausea, abdominal/muscle pain, and headache.
Foods often associated with outbreak: ________________________________
_______________________________________________________________
18. The comma-shaped vibrio bacteria are responsible for two foodborne illnesses:
____________________ ______________________ __________________
___________ _________________ _____________ ___________________
Symptoms of both are diarrhea, cramps, vomiting, chills, fever, and skin lesions may
accompany septicemia.
Foods often associated with outbreak: ________________________________
19. __________________________ is the foodborne illness caused by the bacteria yersinia
enterocolitica. It is an intestinal infection with symptoms that develop 4-7 days after exposure.
Symptoms mimic appendicitis.
Foods often associated with outbreak: ________________________________
20. _____________________ are the smallest of the microbial contaminants and can only reproduce
once inside a living human cell, not in the food. Some survive freezing and cooking. They can be
transmitted from person to person, from people to food, and from people to food-contact surfaces so
food personal hygiene of the food handler is the best defense.
_________________________ (including the Norwalk virus)
_________________________ (most common in children)
_________________________ (characterized by sudden onset of fever, fatigue, nausea, loss
of appetite, vomiting, abdominal pain, and even jaundice)
The ______________ ___________________ _____________ is the source of these viruses
(athough shellfish is commonly involved with Hepatitis A outbreaks). Wash Hands often,
especially after using the bathroom.

21. Parasites can cause foodborne illness; all parasites need a host to survive, and good hygiene of
the food handler and a sanitary water source are critical needs.
_______________________________ is caused by a roundworm found in undercooked pork.
________________________________, _________________________, and
_________________________________ are caused by single-celled parasites that live in
human or animal intestinal tracts. They are usually transmitted through contaminated water
and poor hygiene of the food handler. Symptoms include intestinal gas, cramps and diarrhea.
________________________________ is associated with cat feces and contaminated water,
and may affect unborn human fetuses.
22. _____________________________ is a foodborne illness caused by a type of roundworm
parasite. Symptoms include a tingling sensation in the throat, severe abdominal pain, vomiting, and
diarrhea.
Food often associated with outbreak: _______________________________,
so its
important to obtain seafood from reliable sources, properly treated to eliminate parasites.
________________________ (a vinegared rice food, often containing seafood)
________________________ (raw fish strips for dipping)
23. ______________________ are found naturally in air, soil, water, and some food.
Examples are: ______________, _______________, and ________________
Heating kills the cells and spores, but not the toxins produced by them. Freezing only slows
growth. Molds can cause allergies in some people. Yeasts produce a smell and taste of
alcohol. They spoil food rapidly.
The _______________ (federal Food & Drug Administration) recommends discarding all food
with mold that is not a natural part of the food.
24. A foodborne ____________________________ results when a person eats food containing toxins
that cause illness. Symptoms appear within a few hours.
A foodborne ____________________________ results when a person eats food containing
pathogens, which then grow in the intestines and cause the illness. These are much less common than
intoxications; symptoms may take days to appear.
25. There are 3 types of foodborne contamination:
A. _____________________ contaminants microbial contaminants that include bacteria,
viruses, parasites, fungi, and biological toxins.
B. _____________________ contaminants toxic metals, pesticides, cleaning products,
sanitizers, and lubricants.
C. _____________________ contaminants foreign objects that are accidentally introduced
into food.

26. There are 3 categories of the biological toxins:

__________________ toxins (jimsonweed, rhubarb leaves, uncooked fava beans, milk from
cows that have eaten jimsonweed, water hemlock, etc.
__________________ toxins (the most outbreaks associated with the consumption of inedible,
wild mushrooms)
__________________ toxins
________________________ toxin: found in predatory tropical reef fish such as barracuda,
grouper, snapper; ciguatera is a toxic algae
________________________ toxin (histamine): found in fish such as tuna, mackerel, bluefish,
bonito, mahi-mahi, and sardines develops in these fish when they have been timetemperature abused
________________________ toxin: found in shellfish that have eaten poisonous algae,
especially mollusks such as mussels, clams, scallops
________________________ toxin: found as a natural part of some fish such as pufferfish,
moray eels, and freshwater minnows
27. A common chemical contaminant occurs when highly acidic food such as sauerkraut, tomatoes,
and citrus products are stored in or prepared with utensils or equipment that are not food grade and are
made of toxic metals such as:
_______________________________________________________________
28. Physical contaminants are those accidentally introduced into food:
_______________________________________________________ OR
Those that occur naturally in food, such as ___________________________.
29. A food _______________________ is the bodys negative reaction to a particular food protein,
occurring immediately or several hours later. Symptoms might included swelling, tightening in the
throat, wheezing or shortness of breath, hives, itching, loss of consciousness, gastrointestinal distress,
or death. The most common food allergens are:
A. _________________________ B. ____________________________
C. _________________________ D. ____________________________
E. _________________________ F. _____________________________
Restaurant employees should be able to answer customer questions on menu ingredients, or
steer them to order safe items. Sauces and garnishes are often the source of allergens, so
could be served on the side.
30. Food handlers, especially those in food service establishments, can prevent contamination through
3 avenues:
A.. ________________________________________: proper bathing and hair washing; do
not cough or sneeze into the hand, wipe or touch the nose, etc.

B. ________________________________________: clean hat or hair restraint, clean

clothing, non-slip and closed-toe shoes, remove jewelry
C. ________________________________________: such as handwashing, handmaintenance, and proper glove use
31. What are the 6 step to correct handwashing?
A. __________________________________________ (at least 100F )
B. _______________________________________________
C. ______________________________________________
(at least 20 secondsthe time it takes to sing Happy Birthday)
D. _______________________________________________
E. _______________________________________________
(use single-use paper towels or warm-air hand dryer)
F. _______________________________________________
32. In food service operations that allow bare-hand contact with food, they must have a verifiable
_______________________ policy on handwashing procedures. Hand sanitizers used in food
service establishments must be FDA approved, used only in addition to proper handwashing,
and should be dry before touching food or equipment.
33. A finger ___________________ can be used to cover a bandage over a cut or sore on your finger,
to prevent the bandage from falling off into the food. Do not wear nail polish or false fingernails in food
service.
34. Gloves worn during continual use must be changed every ___________ hours, or more often as
needed, especially after handling raw meat, fish, or poultry. Remove the gloves by grasping them at
the cuff and peeling them off inside out. Gloves create a barrier between hands and food, but cannot
replace handwashing.
35. Name 4 diseases that cannot be transmitted through food:
_______________________________________________________________
If a food handler has a fever, diarrhea, is vomiting, has a sore throat with a fever, or has
jaundice they should not work with food.
If a food handler contracts salmonella, shigellosis, E. coli, or hepatitis A they should be
excluded from the premises, and their illness must be reported to the local/county/state health
department.

Unit 2: The Flow of Food Through the Operation

36. There are 9 stages in the flow of food through a food service operation
A. _________________________________

B. _____________________________

C. _________________________________

D. _____________________________

E. _________________________________

F. _____________________________

G. _________________________________

H. _____________________________

I. __________________________________
37. ______________________ __________________________, or that transfer of microorganisms
from one food or surface to another, is a major hazard to the flow of food.
One physical barrier to this contamination is to color-code equipment, i.e. red cutting board for
meats and yellow cutting boards for poultry and green cutting boards for vegetables. Name
another:
________________________________________________________________________
One procedural barrier is to prepare salads and desserts at the preparation table at a different
time than preparing the entrees. Name another:
________________________________________________________________________
38. Disease-causing microorganisms grow and multiply at temperatures between ______ and ______.
This range is known as the
______________________ ___________________ ____________
Whenever food is being held in this zone, it is being abused.
Bacteria grow the most rapidly between _______ and ________... the middle of the
temperature danger zone.
The longer a food stays in the temperature danger zone, the more time microorganisms have to
multiply and make food unsafe.
39. List 5 things to remember when trying to avoid time-temperature abuse
A. ____________________________________________________________________
B. ____________________________________________________________________
C. ____________________________________________________________________
D. ____________________________________________________________________
E. _____________________________________________________________________
40. A _____________________________________________________ measures the temperature
through a metal probe with a sensor in the end.
To ___________________________a thermometer you can use ice point and set the
thermometer for _________ or use boiling point and set the thermometer for ___________.

_________________________________ or laser thermometers produce very accurate

readings, but are non-contact thermometers.
_______________________________ and ________________________ thermometers have
a metal probe or sensing area and display results on a digital readout. They have 4 different
types of probes
immersion probes for liquids, surface probes for flat cooking, penetration probes for
internal temperatures, and air probes for the inside of refrigerator or oven
41. A _____________ _________________________ _______________________ (TTI) is a special
label affixed to a product to record the history of the products time and temperature during shipment.
42. An _______________________________ food source is a supplier that has been inspected and is
in compliance with applicable local, state, and federal law.
43. When buying meat.
It must be __________________________ by the USDA (United States Dept. of Agriculture)
to make sure it meets certain standards of acceptability.
It may be ___________________________ by the USDA to indicate level of quality, but this is
voluntary.
Meat must be held at ____________ or lower. The texture should be firm and spring back
when touchednot slimy, sticky, or dry. It should not have an odor. Packaging should be intact
and clean. Beef should be bright, cherry red; aged beef may be darker, and vacuum packed
beef may be purplish. Pork should be light pink with firm white fat. Lamb should be light red with
no whitish surface.
44. Poultry is USDA inspected and voluntarily graded, like meat.
Fresh poultry can be shipped frozen, in self-draining crushed ice, or _______________________.
Wing tips can be _________________, but not dark. The flesh should be firm and spring back
when touched. It should not be sticky, even around wings or joints. No unpleasant odor.
45. Fresh fish is very sensitive to time-temperature abuse. It must be stored at ________ or below.
The fish should have bright red gills, firmly attached scales, and bright shiny skin. The flesh should be
firm and spring back when touched. It should have a mild ocean or seaweed smell, but not smell like
strong fish or ammonia. The eyes should be clear and bright, not sunken, cloudy, or red-rimmed.
46. Live shellfish must be received with a ___________________ ___________________ ________
on which the delivery date is written. Batches of shellfish cannot be mixed, and tags must remain on the
delivery container until the last shellfish is usedand then kept on file for an additional ______ days.
Shellfish should be kept at a temperature of ______________ or lower, have a mild ocean or seaweed
smell, and have closed and unbroken shells.
Examples of shellfish include:
________________________________________________________
47. Live crustacea must be kept at ___________ or lower. The more curl in the tale of the lobsterthe
fresher it is. The shells should be hard and heavynot soft. Examples of crustacea include:
_________________________________________________________________________
48. ___________________________________ shell eggs are heated for a period of time to destroy
any bacteria that might be present, but the process does not cook the eggs. They are more expensive
than unpasteurized eggs, and the shells are individually stamped.

Shell eggs should be stored at a temperature of ____________ or lower, have no sulfur smell,
and the shells should be clean and unbroken. Liquid, frozen, and dehydrated eggs must be
pasteurized.
49. Milk and dairy products should be stored at ____________ or lower. Butter should have a sweet
flavor, uniform color, and firm texture. Milk should look uniform in color and have a sweetish flavor.
Cheese should have a typical flavor and texture, and a typical color with no unnatural mold.
50. The only specific temperature requirement for fresh produce is for cut melons, which must be
stored at ____________ or lower. Fresh fruits and vegetables should show no signs of spoilage, insect
infestation, mold, cuts, mushiness, discoloration, wilting, dull appearance, or unpleasant odors or taste.
51. Refrigerated food must be stored at ____________ or lower.
Frozen food must be stored at ____________ or lower.
Frozen foods with large ice crystals on the product, frozen liquids in the cases, or water stains on
the packaging are all signs of
_____________________ and ______________________.
52. ____________________________ _________________________ ___________________ (MAP)
is a packaging process by which air is removed from a food package and replaced with gases, such as
carbon dioxide and nitrogen. These gases extend a products shelf life.
53. __________________ ___________________ food is processed by vacuum-packing in individual
pouches, often partially or fully cooked, and then chilled or frozen. The food is then reheated before
serving. These foods should be stored at ___________ or lower or be frozen. The packaging should be
intact with valid code dates. The food should be an acceptable color, and not be slimy or bubbling.
54. When buying canned food, avoid..
Cans with _____________________________ ends
Cans with deep _________________________ at the seams
Cans with metal that is _________________________.
Never taste a canned food you are unsure of. Reject products that appear milky or foamy.
55. ____________________ ______________ ____________________ (UHT) food is heat-treated at
very high temperatures (pasteurized) for a short time to kill microorganisms.
These foods are often ___________________________ packaged, which means they were
sealed under sterile conditions to keep them from being contaminated. They can be stored at
room temperature, but once opened, they must be refrigerated.
56. Dry food has a long ______________________ ______________, but must be kept dry and
protected from pest infestation. Reject packages with holes, tears, punctures, dampness or water
stains, abnormal color or odor, spots of mold, slimy appearance, or that contain insects, insect eggs, or
rodent droppings.
57. Bakery goods need to be stored at ____________________ __________________. Packaging
should be intact with no signs of mold or pest damage.
58. Potentially hazardous hot foods should be stored at _____________ or higher during delivery or
holding. Suppliers of hot foods should have a plan means of documenting proper cooking methods and
temperatures.

59. All potentially hazardous ready-to-eat food prepared on site and held longer than 24 hours should
be labeled with the date it was prepared OR the date it should be sold, consumed, or discarded. It can
be stored at ____________ or lower for a maximum of ____________ days.
Rotate products on the shelf to ensure that the oldest inventory of food is the first to be used:
FIFO: ___________________________________________________________ Discard food
that has passed its manufacturers expiration date.
Do not store food products near chemicals or cleaning supplies, in restrooms, locker rooms,
janitor closets, furnace rooms, vestibules, or under stairways or pipes of any kind.
60. Refrigerator air temperature should be at least ___________ lower than the desired food
temperature.
Freezer temperature should be _____________ or lower.
Which is best?...

OPEN shelving

or

CLOSED shelving

Never place hot food into a refrigerator or freezer, as it can put other food into the temperature
danger zone.
Too many products in a refrigerator or freezer restricts the _____________ _____________
and makes the unit work harder. Do not overload the unit.
Cover food properly. Keep the refrigerator or freezer door closed as much as possible.
Store foods in a refrigerator/freezer n this top-to-bottom order:
A. _______________________________________________________
B. _______________________________________________________
C. _______________________________________________________
D. _______________________________________________________
E. _______________________________________________________
61. Keep food storerooms cool and dry between _____________ and _____________. They should
be well-ventilated, which keeps temperature and humidity at 50-60%.
Store food away from walls and at least _________________________ off the floor. Keep food
out of direct sunlight.
62. Do not ______________________ produce before storing.
A food service establishment must have a _______________________ from a local health
department in order to store live molluscan shellfish.
___________ storage temp for live molluscan shellfish
___________ storage temp for refrigerated and MAP foods, sous vide, and opened UHT foods
___________ storage temp for canned and dry food
___________ storage temp for frozen foods

63. There are only 4 acceptable ways to thaw potentially hazardous food:
A. ____________________________________________________ at 41F or lower
B. ____________________________________________________at a temp of 70F or lower
Water flow must be strong enough to wash food particles into an overflow drain
C. ______________________________________________ ONLY IF the food will be cooked
immediately after thawing
D. ________________________________________________________________________
64. Prepare _________________________ at different times and on different work surfaces than
_______________________.
Prepare food in _________________________________, so large amounts of food dont sit
out for long periods of time.
_______________________ eggs are eggs that are cracked open and combined in a common
container. Bacteria from one egg can spread to the rest. Clean and sanitize these containers
between batches.
Store ______________ scoops outside the ice-making machine.
Prepare __________________ or _____________________ in small batches; use it on only
one product; do not store used mixtures for long periods of time.
65. Microorganisms are destroyed when food is cooked to minimum internal temperatures, and kept at
that temperature for a minimum of 15 seconds. What is the recommended minimum internal temps?
_______________________ for poultry
_______________________ for stuffing or stuffed meat or fish
_______________________for ground meats, fish, or injected meats
_______________________for pork, beef, veal, or lamb steaks or chops
_______________________for roasts (maintain temp for 4 minutes instead of 15 seconds)
_______________________ for fish
_______________________ for shell eggs _____________shell eggs hot-held before serving
_______________________fruits or vegetables or ready-to-eat food hot-held for service
66. Tips for microwave cooking:
______________________ the food while microwave cooking, to prevent it from drying out.
Let microwaved food stand for ________ minutes after cooking, to let the temperature equalize.
Rotate food or stir it ____________________ through the cooking time to distribute the heat.
Cook potentially hazardous food to a minimum of ______________ internal temp if cooked in a
microwave.

67. The FDA recommends a two-stage cooling process. Food must pass through the most dangerous
temperature zone quickly, in order to minimize microorganism growth:
Cooked food must be cooled from _________ down to ___________ within the first two hours.
Then it must be cooled from __________ down to __________ or lower in the next four hours.
68. There are 4 methods for cooling hot food:
A. _________________________________________________________________
B. _________________________________________________________________
C. _________________________________________________________________
D. _________________________________________________________________
Once food has cooled down to __________, it can safely be stored on the top shelf of the
refrigerator.
69. Food can only be held at temperatures between 135F down to 70F for a ______-hour period of
time. After that, it must either be discarded OR
Reheated up to __________F for _________ seconds
70. Check the temperature of hot-held food every _______ hours. Discard food that is not at least
____________F or higher or ________F or lower.
A _________________ ___________________ is a food shield over self-service displays. It
should extend 7 inches beyond the food and 14 inches above the counter.
71. A waiter or waitress carrying more than one plate should not let the plates touch each otherin
order to avoid
_________________ ____________________________.
72. Do not re-serve: _______________________________________________________________
You can re-serve: __________________________________________________________
Do not re-use the __________________ from a bread basket.
73. Handles of serving utensils should extend _______________ the rim of the serving dish. They
should be cleaned and sanitized every ________ hours during continuous use. Use a different utensil
for each item.
Ice on a food bar CAN

or

CAN NOT

be reused, such as in a customers drink.

While serving, avoid contact with the _________ area of the plate or the area the customer will
touch with their mouth.
74. Never allow customers to _________________ a soiled plate. Glassware can be reused if
beverage-dispensing equipment doesnt come in contact with the rim of the glass. Identify all food on
the buffet, including types of salad dressings.
75. In vending machines, fresh ________________ with edible peels (such as apples) should be
washed and wrapped. Machines must have automatic shut off controls, if temperatures fall into the
danger zone.

76. The Center for Disease Control (CDC) has identified the 5 most common risk factors responsible
for foodborne illnesses:
A. _____________________________________________________________________
B. _____________________________________________________________________
C. _____________________________________________________________________
D. _____________________________________________________________________
E. _____________________________________________________________________
77. A food safety management system is a group of 6 programs and procedures designed to prevent
foodborne illness by actively controlling hazards throughout the flow of food. These programs are:
A. ____________________________________________________________________
B. ____________________________________________________________________
C. ____________________________________________________________________
D. ____________________________________________________________________
E. ____________________________________________________________________
F. ____________________________________________________________________
78. A ______________ ______________ _______________ _____________ ___________(HACCP)
System is based on the idea that if significant biological, chemical, or physical hazards are identified at
specific points within a products flow through an operation, they can be prevented, eliminated, or
reduced to safe levels. A HACCP is a written plan recommended by the FDA and National Restaurant
Association, but only required in establishments that A. smoke or cure food, B. use food additives as a
method of preservation, C. package food using a reduced-oxygen packaging method, D. offer live
molluscan shellfish from a display tank, E. custom-process animals for personal use, F. package
unpasteurized juice for sale to consumers without warning labels.
79. What are the 7 principles of a HACCP plan?
A. ________________________________________________________________
B. ________________________________________________________________
C. ________________________________________________________________
D. ________________________________________________________________
E. ________________________________________________________________
F. ________________________________________________________________
G. ________________________________________________________________
80. A __________________________ management plan should identify the resources required and
the procedures that must be followed. Assemble a contact list of names and numbers, and post it by the
phones.
Assign and train a spokesman to handle __________________ relations.

Unit 3: Sanitary Facilities and Pest Management

81. What are the 5 requirements for a handwashing station?
A. __________________________________________________________________
B. __________________________________________________________________
C. __________________________________________________________________
(single use paper towels or warn-air dryers are best)
D. __________________________________________________________________
E. __________________________________________________________________
82. Food service equipment must be designed with sanitation in mind. Food contact surfaces must be
safe, durable, ______________________________ (doesnt rust), non-absorbent, sufficient in weight
and thickness to withstand repeated warewashing, smooth and easy to clean, resistant to pitting,
chipping, ____________________(spider cracks), scratching, scoring, distortion, and decomposition.
83. Stationary equipment in a food service establishment must be mounted _________ inches off the
floor or be sealed to a masonry base.
Stationary tabletop equipment mounted on legs needs a minimum clearance of _______ inches
above the tabletop.
A warewashing machine needs a thermometer with increments no greater than _____F, very
short water pipes, information posted on water temperature, conveyer speed, water pressure,
and chemical concentration.
84. Water must be ___________________, safe to drink. Non-public water systems, such as private
wells, must be tested _____________________.
A cross-connection is dangerous because it allows the possibility of ___________________, a
reverse flow of contaminants back into the potable water system.
An __________ _____________ is a vertical, physical separation between the end of a water
supply outlet and the flood-level rim of a receiving vessel. Air gaps and vacuum-breakers are
backflow prevention devices. The faucet/water flow must be above the rim of the sink, bucket,
or pan being filled.
85. Levels of lighting are measured in ______________ ___________________, a unit of illumination
one foot from a uniform light source. Lumens, luxes, and luminaries also measure light intensity.
____________ foot candles: food preparation areas
____________ foot candles: hand- and warewashing areas; buffets, restrooms, utensil storage
____________ foot candles: inside walk-in refrigerators/freezers; dining rooms while cleaning;
dry storage areas
86. All food-contact surfaces must be washed, rinsed, and sanitized
A. _______________________________________________
B. _______________________________________________
C. _______________________________________________

D. ________________________________________________
The 3 compartments of a food service sink are for:
A. __________________ B. _____________________ C. ___________________
Food service hand-washed equipment should be

TOWEL-

or

AIR-

dried.

Two methods of sanitizing: _______________ or _________________ sanitizing.

What chemicals can be used to sanitize? _________________________________________
The three factors that influence the effectiveness of sanitizing solutions:
____________________ ____________________ _____________________
A sanitizer test kit can test the concentration of a sanitizing solution.
87. OSHA ( federal Occupational Safety and Health Organization) regulations require chemical
suppliers to furnish Material Safety Data Sheets (MSDS) for each hazardous ____________________.
Hang mops, brooms, wiping cloths, and brushes on hooks and position buckets to ______ dry.
88. An integrated pest management program uses _______________________ measures to keep
pests from entering a facility
and ________________________ measures to eliminate pests that do get inside.
The 3 components of a pest management program:
A. _______________________________________________________
B. _______________________________________________________
C. _______________________________________________________
89. _________________________________often carry disease-causing microorganisms such as
salmonella, fungi, parasite eggs, and viruses.
Odor that signals infestation: ___________________________________
Droppings look like: _________________________________
Capsule-shaped egg cases are: _______________________________________
When visible: _____________________________________________________
90. _______________________ are a serious health hazard, eating and ruining food, damaging
property, and spreading disease. Signs of infestation:
Sounds: _________________________________________________________
Droppings look like: ________________________________________________
Nesting materials: _________________________________________________
Tracks: __________________________________________________________
Seal around pipes, cover floor drains with grates, seal cracks in floors and walls, install selfclosing devices or door sweeps on doors, and screen windows and vents.

91. The ________________ _______________ __________________ of __________________

(USDA) is the federal agency responsible for inspection and grading of meat, poultry, dairy, and egg
products as well as fruits and vegetables shipped across state lines.
92. _____________________ _________________________ are employed by the city, county, or
state. They inspect food service operations within their jurisdiction.
93. The ______________ and _______________ ____________________ (FDA) writes the
governments recommendations in the Food Code and inspects food processing plants and food
service operations that cross state lines such as those on
______________________________________________.
94. Health inspectors can ask for voluntary closures OR issue immediate suspensions of operating
licenses for the following reasons:
A. _______________________________________________________________
B. _______________________________________________________________
C. _______________________________________________________________
D. _______________________________________________________________
E. ________________________________________________________________
95. In a food service operation, it is the __________________________ responsibility for keeping food
safe. During a food safety inspection:
A. Ask for ___________________________. Ask to accompany the inspector.
B. Be prepared to provide records. Take _________________. Cooperate. Be professional.
C. Discuss _____________________________ and ____________ ______________ for
correcting the deficiencies.
D. Correct any problems; usually expected within ________ hours if they are critical violations.
96. When comparing Fahrenheit to centigrade thermometers:
Boiling point:
Freezing point:

___________F _____________C
___________F

____________C