Name/Nombre _ _ _ _ _ __
Date/Fecha _ _ _ _ _ _ __
• •
ServSaf Fo d Ha d rTr 1n1ng
Assessment for Aramark
1r le he best answer to each question below.
• F od Safety ls Important
A food handler who was called away while prepping cut
fruit put the fruit in the refrigerator. This is an example of
preventing cross-contamination.
The three types of contaminants that make food unsafe are
controlling time and temperature.
biological, chemical, and sanitary.
chemical, physical, and biological.
chemical, physical, and environmental.
1
practicing good personal hygiene.
cleaning and sanitizing the right way.
biological, environmental, and chemical.
Some bacteria, viruses, parasites, and fungi can cause
illness. These are known as
poisonous toxins.
pesticidal proteins.
carcinogenic substances.
pathogenic microorganisms.
A food handler rinses a cutting board after trimming raw
poultry on it and before trimming raw meat on it. This is an
example of
cross-contamination.
poor personal hygiene.
time-temperature abuse.
poor cleaning and sanitizing.
A food handler washes hands and changes gloves after
prepping hamburgers and before chopping lettuce.
The food handler is
being too careful.
practicing good personal hygiene.
controlling time and temperature.
A food handler uses a red cutting board to chop raw beef
and a white cutting board to slice clean melons. This is an
example of
preventing cross-contamination.
controlling time and temperature.
practicing good personal hygiene.
cleaning and sanitizing the right way.
A customer orders a slice of apple pie for dessert but
doesn't know it is served with a scoop of vanilla ice cream.
The customer is allergic to dairy products, and tells this to
the server. What should the server do?
Tell the customer to eat only the pie and leave the ice
cream on the plate.
Prep a new dessert by placing a different slice of pie on
a clean and sanitized plate and then serving it.
Return the dessert to the kitchen, scoop the ice cream
off the plate and wipe off any that may have gotten on
the pie, and then serve it.
Return the dessert to the kitchen, wipe away any ice
cream that may have gotten on the pie, place the pie on
a clean and sanitized plate, and then serve it.
Identify three of the most common food allergens.
cleaning and sanitizing the right way.
Olives, corn, rice
Poultry, salt, sprouts
Eggs, peanuts, shellfish
Onions, potatoes, mushrooms
CR00008A (rev. 8-14)
2
ServSafe Food Handler Training Assessment for Aramark
•
Before which activity should a food handler's apron
be removed?
Which is the correct order for handwashing?
Entering a restroom
Wet hands and arms, apply soap, rinse hands and arms,
and dry.
Entering a prep area
Apply soap, wet hands and arms, rinse hands and arms,
and dry.
Entering a warewashing area
Entering a food-storage area
Apply soap, scrub hands and arms, rinse hands and
arms, and dry.
Food handlers must tell their managers when they have
which symptom?
Wet hands and arms, apply soap, scrub hands and arms,
rinse hands and arms, and dry.
Diarrhea
Headache
Toothache
During the handwashing process, hands and arms should
be scrubbed with soap for _ _ seconds.
1-2
3-5
6-9
Constipation
•
10-15
Surfaces that touch food must be
What should be used to dry hands after handwashing?
rinsed only.
Side towel
cleaned only.
Clean apron
cleaned and rinsed .
Common hand towel
cleaned and sanitized.
Single-use paper towel
Cleaning and sanitizing food-contact surfaces helps reduce
After which activity must food handlers wash their hands?
Using the restroom
customer complaints.
health inspection scores.
Using a hand antiseptic
pathogenic microorganisms.
Handling clean glassware
temperature-holding requirements.
Putting on disposable gloves
Which items are NOT stored in the correct area?
Food handlers should wash hands before
Cans of soup and bags of rice in a locker room
sneezing.
Brooms and mops in the cleaning-storage room
touching their hair.
Cooked chicken breasts and pans of soup in a
reach-in refrigerator
taking out the garbage.
starting work for the day.
Handwashing sinks should be used for
handwashing only.
Cut melons and diced tomatoes in the
walk-in refrigerator
What should a dish washer do to make sure a sanitizer will
work well?
handwashing and prepping food.
Use extra hot water.
handwashing and cleaning vegetables.
Add twice the amount of sanitizer required.
handwashing and dumping mop water.
Leave items in the sanitizer for twice as long as required .
Get a test kit and make sure the sanitizer is the
right strength .
Assessment
Why is it important to spot pests that may have entered
the location?
Why should products be rotated in storage using the First
In, First Out method?
They may eat all of the food in the location.
So older products are used first
They may cause people to have an allergic reaction.
So newer products are used first
They may destroy all of the food packaging in storage.
So it is quicker to store new shipments
They may carry pathogenic microorganisms that make
people sick.
So food that has passed its use date will be used first
When must prepped food be returned to refrigerators?
Droppings that look like grains of black pepper are a
sign of
Within 1 hour
Within 2 hours
flies.
Within 4 hours
bees.
As quickly as possible
rodents.
cockroaches.
•
•
How can cross-contamination be prevented when
preparing raw meat, seafood, and poultry?
What indicates that frozen food should be rejected
during receiving?
By preparing them at the same time
By preparing them at different times
It is frozen solid.
It is cold to the touch.
It has ice crystals on it.
By using the same equipment to prepare them
By preparing them before cleaning and sanitizing
equipment
It contains a use-by date.
Meat should be rejected if it displays what sign
during receiving?
What must a food handler do to food immediately after
thawing it in a microwave?
Cool it.
A dry surface
Cook it.
A moist surface
Serve it.
Little or no smell
Refrigerate it.
A bright red color
Cold food must be kept at _ _ or lower.
41°F (5°()
What is the minimum internal cooking temperature
for poultry?
135 ° F (57° C) for 15 seconds
51° F (11°C)
145°F (63°() for 15 seconds
61°F (16°C)
155°F (68°() for 15 seconds
71°F (22°()
165 ° F (74°C)for15 seconds
A food handler checks the temperature of a pot of soup
that is being hot-held. The thermometer reading is 149°F
(6S°C). Can the food handler serve the soup?
What is the minimum internal cooking temperature for
beef steaks?
135 ° F (57° C) for 15 seconds
No, it is still too cold .
145°F (63°C) for 15 seconds
Yes, but only after it cools.
155°F (68°C) for 15 seconds
No, the temperature is too high.
165 ° F (74°C)for15 seconds
Yes, the temperature is within the correct range.
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4
ServSafe Food Handler Training Assessment for Aramark
Chili must be cooled from 140°F to 70°F (60°C to 21°C)
within _ _ hours and from 70°F to 41°F (21°C to S°C) or
hours.
lower in the next
2,4
A food handler suspects that juice from raw ground beef
stored above a wrapped pan of whole strawberries has
dripped onto the strawberries. What should the food
handler do?
3,2
Notify the manager and set aside the pan of strawberries.
4,2
Wipe the meat juice off the wrap with a towel and return
the pan to storage.
2,3
TCS food that will be reheated for hot holding must reach
what temperature?
Remove the dirty wrap, replace it with new wrap, and
return the pan to storage.
Remove the dirty wrap, rinse the strawberries and the
pan, replace the wrap, and return it to storage.
135 ° F (57° C) for 15 seconds within 2 hours
145 ° F (63°C)for15 seconds within 2 hours
155 ° F (68 ° C) for 15 seconds within 2 hours
165 ° F (74°C)for15 seconds within 2 hours
When in use, how should serving utensils be stored to
prevent contamination?
Away from the food being served
On top of the food being served
Laid directly on the holding unit next to the food
being served
The transfer of pathogenic microorganisms from one
surface to another is called
surface safety.
pathogenic spread .
microtransmission.
cross-contamination.
A food handler is carrying clean utensils by holding the
parts that touch food. Is this the right way to carry them?
Yes, as long as they haven't been used.
Yes, as long as the food handlers' hands are clean.
No, utensils should never be held by the parts that
touch food.
Yes, as long as the handles are longer than 6 inches
(15 centimeters).
A food handler, in a hurry to refill a customer's drink,
cannot find the ice scoop. What should the food
handler do?
Use a clean glass to scoop the ice.
Scoop the ice with his or her hands.
Use the customer's cup to scoop the ice.
Find the ice scoop and use it to scoop the ice.
Where should ready-to-eat food be stored in
a refrigerator?
Below raw seafood, meat, and poultry
Above raw seafood, meat, and poultry
Behind raw seafood, meat, and poultry
In front of raw seafood, meat, and poultry
In the food being served with the handles above the rims
of the container