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Practice Tests and Answer Keys ServSafe ® Essentials Answer Key Reproducible for instructional use only by permission of National Restaurant Association Solutions, LLC and the National Restaurant Association Educational Foundation. Not for individual sale. © 2008 National Restaurant Association Educational Foundation. All rights reserved. ServSafe and the ServSafe logo are registered trademarks of the National Restaurant Association Educational Foundation, used under license. 1 Providing Safe Food 1.4 Who’s at Risk? 1, 2, 3, 7, and 8 should be marked. 1.7 What’s the Problem? 1 Time-temperature abuse 4 Poor personal hygiene 2 Poor personal hygiene 5 Poor personal hygiene 3 Time-temperature abuse 6 Cross-contamination 1.8 Chapter Review Case Study 1 Here is what Jerry did wrong. He came into work with a stomachache. He left cooked burgers sitting out at room temperature. This is time-temperature abuse. He didn’t wash hands after using the restroom. This is poor personal hygiene. He sliced tomatoes on a cutting board that had been used for chicken. This is cross-contamination. He scooped ice with a glass. The broken glass in the ice machine is a physical hazard. While scooping the ice, Jerry’s hand could have touched the ice, leading to cross-contamination of the ice. 2 Here is what Jerry could have done differently. He should have called in sick. If Jerry was feeling ill, there’s a chance he could have made his customers sick. When he realized he had made too many hamburger patties, he should have either stored the burgers in hot-holding or thrown them out. He should have washed his hands after using the bathroom and after touching his hair. When slicing the tomatoes, Jerry should have first washed, rinsed, and sanitized the cutting board. Better yet, he could have used a separate cutting board. He should have used an appropriate scoop for the ice. 1.9 Study Questions 1 A 4 D 2 C 5 D 3 B
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2 Practice Tests and Answer Keys ServSafe Essentials Answer Key Reproducible for instructional use only by permission of National Restaurant Association Solutions, LLC and the National Restaurant Association Educational Foundation. Not for individual sale. © 2008 National Restaurant Association Educational Foundation. All rights reserved. ServSafe and the ServSafe logo are registered trademarks of the National Restaurant Association Educational Foundation, used under license. 2 The Microworld 2.5 What I Need to Grow 2 should be marked. 2.5 TCS or Not? 2 and 6 should be marked. 2.10 Viruses: Who Am I? 1 Hepatitis A 2 Norovirus 2.18 Bacteria: Who Am I? 1 Salmonella spp. 2 Staphylococcus aureus 3 Bacillus cereus 4 Clostridium perfringens 5 Clostridium botulinum 6 Shigella spp. 2.22 Parasites: Who Am I?
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