Podcast
Questions and Answers
Food in transport needs to be covered to prevent?
Food in transport needs to be covered to prevent?
What is the correct order from top to bottom in which pans should be stored in the refrigerator?
What is the correct order from top to bottom in which pans should be stored in the refrigerator?
Salmon filets, ground beef, and poultry
Food contact surfaces may not be cleaned and sanitized with a?
Food contact surfaces may not be cleaned and sanitized with a?
Which is a way to prevent contamination of hot food on display in a self-service area?
Which is a way to prevent contamination of hot food on display in a self-service area?
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To help ensure that shell eggs will be safe to eat, they should be?
To help ensure that shell eggs will be safe to eat, they should be?
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An operation that closes due to imminent health hazard can reopen after approval from?
An operation that closes due to imminent health hazard can reopen after approval from?
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A food handler may continue to work with food if they have hives.
A food handler may continue to work with food if they have hives.
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What is the best way to prevent the spread of viruses?
What is the best way to prevent the spread of viruses?
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What precaution should a food handler take when cleaning up vomit?
What precaution should a food handler take when cleaning up vomit?
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How can an operation assist customers with food allergens?
How can an operation assist customers with food allergens?
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A cross connection is a link between?
A cross connection is a link between?
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A food handler returning a hamburger to the grill after determining that it has NOT yet achieved the correct temperature is applying which HACCP principle?
A food handler returning a hamburger to the grill after determining that it has NOT yet achieved the correct temperature is applying which HACCP principle?
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Once a ready-to-eat time/temperature control for safety (TCS) food has been opened, a cook has how many hours before the food must be used and cooked?
Once a ready-to-eat time/temperature control for safety (TCS) food has been opened, a cook has how many hours before the food must be used and cooked?
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When opening a new food establishment, when should plans and specifications be submitted to the applicable regulatory authority?
When opening a new food establishment, when should plans and specifications be submitted to the applicable regulatory authority?
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Which one of the following pathogens is responsible for the majority of foodborne illnesses each year?
Which one of the following pathogens is responsible for the majority of foodborne illnesses each year?
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A shipment of unbroken shell eggs should be rejected when the?
A shipment of unbroken shell eggs should be rejected when the?
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When preparing food it is acceptable for a food handler to wear hats.
When preparing food it is acceptable for a food handler to wear hats.
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What is an acceptable sanitizer to use after cleaning a cutting board?
What is an acceptable sanitizer to use after cleaning a cutting board?
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Which step MUST a food establishment take with a product that has been identified in a food recall?
Which step MUST a food establishment take with a product that has been identified in a food recall?
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Cleaning chemicals can be categorized as?
Cleaning chemicals can be categorized as?
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What is the labeling requirement for unpackaged foods such as breads and other bakery products?
What is the labeling requirement for unpackaged foods such as breads and other bakery products?
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Which storage practice reduces the risk of cross-contamination?
Which storage practice reduces the risk of cross-contamination?
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Cups and glasses are taking too long to air dry. This could be caused by?
Cups and glasses are taking too long to air dry. This could be caused by?
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Ventilation in a food prep area should remove?
Ventilation in a food prep area should remove?
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The MOST important aspect of personal cleanliness is?
The MOST important aspect of personal cleanliness is?
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What is the best way to handle recalled food items?
What is the best way to handle recalled food items?
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One of the major food allergens is?
One of the major food allergens is?
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What type of beverage container MUST a food handler drink from at work?
What type of beverage container MUST a food handler drink from at work?
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What is the primary reason that dry storage rooms have no windows or frosted glass when windows are present?
What is the primary reason that dry storage rooms have no windows or frosted glass when windows are present?
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ALERT is an acronym that represents?
ALERT is an acronym that represents?
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A preschool cafeteria manager protects young children's health by serving?
A preschool cafeteria manager protects young children's health by serving?
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In general, pathogens grow very slowly or not at all at pH levels below?
In general, pathogens grow very slowly or not at all at pH levels below?
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What is one way of preventing backflow?
What is one way of preventing backflow?
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The primary risk of transporting ice in containers that originally carried chemicals is that they?
The primary risk of transporting ice in containers that originally carried chemicals is that they?
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Which food must be stored at a temperature of 41 F or lower?
Which food must be stored at a temperature of 41 F or lower?
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Eggs used in dressings served to highly susceptible populations MUST be?
Eggs used in dressings served to highly susceptible populations MUST be?
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Which potential biological food safety hazard does smoking in the food storage and prep areas cause?
Which potential biological food safety hazard does smoking in the food storage and prep areas cause?
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What is the reaction of the immune system to a specific food called?
What is the reaction of the immune system to a specific food called?
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Food, water, and shelter will NOT attract insects and rodents if recyclables are stored in a?
Food, water, and shelter will NOT attract insects and rodents if recyclables are stored in a?
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A foodservice operation is using a high-temperature machine for washing utensils. How would an inspector verify the temperature of the water?
A foodservice operation is using a high-temperature machine for washing utensils. How would an inspector verify the temperature of the water?
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The SAFEST way to thaw a frozen turkey?
The SAFEST way to thaw a frozen turkey?
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Serving utensils are used when serving food in order to?
Serving utensils are used when serving food in order to?
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The most common transmission form for hepatitis illness outbreaks involving ready-to-eat food is?
The most common transmission form for hepatitis illness outbreaks involving ready-to-eat food is?
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When a food handler can effectively remove soil from equipment using normal methods, the equipment is considered?
When a food handler can effectively remove soil from equipment using normal methods, the equipment is considered?
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A food handler has been diagnosed with hepatitis A virus, but is not showing signs of illness. The person in charge must?
A food handler has been diagnosed with hepatitis A virus, but is not showing signs of illness. The person in charge must?
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A label on foods prepared and packaged onsite for retail sales must list which information?
A label on foods prepared and packaged onsite for retail sales must list which information?
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Where can cleaning chemicals or other toxic materials be stored?
Where can cleaning chemicals or other toxic materials be stored?
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What should a food handler do after adding too much sanitizer to a three-compartment sink?
What should a food handler do after adding too much sanitizer to a three-compartment sink?
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Prior to safely smoking meat for food preservation, what must an operation have?
Prior to safely smoking meat for food preservation, what must an operation have?
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An example of a corrective action is?
An example of a corrective action is?
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Air curtains should be installed at the delivery entrance of an operation in order to?
Air curtains should be installed at the delivery entrance of an operation in order to?
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How should food handlers restrain long hair?
How should food handlers restrain long hair?
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When should hand antiseptics be used?
When should hand antiseptics be used?
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Which is a correct food safety practice?
Which is a correct food safety practice?
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A bimetallic stemmed thermometer should?
A bimetallic stemmed thermometer should?
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Before which activity must food handlers properly wash hands?
Before which activity must food handlers properly wash hands?
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A foodservice operation draws its potable water supply from a well on its property. The water?
A foodservice operation draws its potable water supply from a well on its property. The water?
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Light bulbs in food prep areas must be shielded, coated, or otherwise shatter resistant to prevent which type of contamination?
Light bulbs in food prep areas must be shielded, coated, or otherwise shatter resistant to prevent which type of contamination?
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The next step after washing and rinsing items in a three-compartment sink is to?
The next step after washing and rinsing items in a three-compartment sink is to?
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Ice added to hot soup for the purpose of cooling it down must be made from what type of water?
Ice added to hot soup for the purpose of cooling it down must be made from what type of water?
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Chili being reheated in the microwave. Halfway through the heating process, the chili is stirred. The chili continues to reheat until it reaches a final temperature of 115 degrees and is left to set for 2 minutes before serving. What was done incorrectly?
Chili being reheated in the microwave. Halfway through the heating process, the chili is stirred. The chili continues to reheat until it reaches a final temperature of 115 degrees and is left to set for 2 minutes before serving. What was done incorrectly?
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Which of the following pathogens is responsible for the majority of foodborne illnesses each year?
Which of the following pathogens is responsible for the majority of foodborne illnesses each year?
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What is the Food and Drug Administration (FDA) requirement for all off-site caterers who will be serving food without temperature control?
What is the Food and Drug Administration (FDA) requirement for all off-site caterers who will be serving food without temperature control?
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Which poor food handling practice could likely lead to foodborne illness?
Which poor food handling practice could likely lead to foodborne illness?
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During a 12-hour power outage, the freezer temperature reached 55F and all frozen food has thawed. What corrective action should be taken?
During a 12-hour power outage, the freezer temperature reached 55F and all frozen food has thawed. What corrective action should be taken?
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Shellfish that have died or have badly broken shells should be?
Shellfish that have died or have badly broken shells should be?
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The label of granola with nuts, packaged at an operation for retail sale, should include?
The label of granola with nuts, packaged at an operation for retail sale, should include?
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A recent delivery of eggs has been recalled in response to a foodborne illness outbreak. The manager should?
A recent delivery of eggs has been recalled in response to a foodborne illness outbreak. The manager should?
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A pan is being washed in a three-compartment sink. Some food bits are stuck to the pan. To clean the pan correctly?
A pan is being washed in a three-compartment sink. Some food bits are stuck to the pan. To clean the pan correctly?
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Recommendations for food service regulations are issued at the federal level through the?
Recommendations for food service regulations are issued at the federal level through the?
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Shucked oysters must be?
Shucked oysters must be?
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An unacceptable material for cutting boards is?
An unacceptable material for cutting boards is?
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Food waste material with water and disposed of through a sink's disposal is?
Food waste material with water and disposed of through a sink's disposal is?
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When a food handler can effectively remove soil from equipment using normal methods, the equipment is considered to be corrosion resistant.
When a food handler can effectively remove soil from equipment using normal methods, the equipment is considered to be corrosion resistant.
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A dumpster should have?
A dumpster should have?
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Why should all time/temperature control for safety (TCS) ready-to-eat food be labeled with a use-by date that is 7 days after it is made?
Why should all time/temperature control for safety (TCS) ready-to-eat food be labeled with a use-by date that is 7 days after it is made?
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Which procedure should be followed when making a sauce that contains raw eggs for highly susceptible populations?
Which procedure should be followed when making a sauce that contains raw eggs for highly susceptible populations?
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The regulatory authority must be notified when a food handler has been diagnosed with an illness caused by?
The regulatory authority must be notified when a food handler has been diagnosed with an illness caused by?
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The gap between what food handlers are required to know and perform in their jobs and what they actually know is called?
The gap between what food handlers are required to know and perform in their jobs and what they actually know is called?
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The purpose of a Safety Data Sheet (SDS) is to?
The purpose of a Safety Data Sheet (SDS) is to?
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Where MUST food handlers dispose of wastewater?
Where MUST food handlers dispose of wastewater?
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A consumer advisory is required when serving?
A consumer advisory is required when serving?
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What is the size requirement for a manual three-compartment warewashing sink?
What is the size requirement for a manual three-compartment warewashing sink?
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Egg salad sandwiches are served at an offsite location without temperature control. The sandwiches are removed from cold holding at 11am. The temperature of the egg salad is checked and found to be 55F. At 3pm, the egg salad has reached 65F. At 4pm, the egg salad has reached 71F. At 5pm, the egg salad has reached 80F. At what temperature should the egg salad be thrown out?
Egg salad sandwiches are served at an offsite location without temperature control. The sandwiches are removed from cold holding at 11am. The temperature of the egg salad is checked and found to be 55F. At 3pm, the egg salad has reached 65F. At 4pm, the egg salad has reached 71F. At 5pm, the egg salad has reached 80F. At what temperature should the egg salad be thrown out?
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Study Notes
Food Safety and Hygiene
- Food during transport must be covered to prevent physical contamination.
- Proper food storage order in refrigerators is crucial: salmon filets on top, followed by ground beef, and poultry at the bottom.
- Food contact surfaces should never be cleaned and sanitized using a sponge.
- Fresh plates must be provided in self-service areas to prevent hot food contamination.
- Shell eggs should be stored in a cooler at a temperature of 45°F or lower to ensure safety.
Regulatory Compliance
- A food operation must seek approval from local regulatory authorities to reopen after closing due to an imminent health hazard.
- Food handlers can continue working if they have hives, but must adhere to hygiene practices.
- Plans for new food establishments must be submitted to the regulatory authority before construction begins.
Disease Prevention and Allergies
- The best way to prevent virus spread is by purchasing food from approved suppliers.
- Designating a manager to answer allergy-related questions helps assist customers with food allergens.
- Correctly managing food recalls includes discontinuing use and removing affected items from inventory.
Cleaning and Sanitization
- Acceptable sanitizers include quaternary ammonium for cleaning surfaces like cutting boards.
- Cleaning chemicals are classified into detergents, delimers, and abrasives, and should be stored away from food contact surfaces.
Food Handling Practices
- Food handlers should wash hands thoroughly before putting away clean utensils and after using hand antiseptics.
- Uncovered cuts on hands while preparing food pose a high risk for foodborne illness.
- Handling long hair properly by securing it under a hat is essential for hygiene.
Food Preservation and Storage
- Ice used to cool soup must be made from potable water.
- TCS (Time/Temperature Control for Safety) foods must be labeled with a use-by date that is 7 days post-preparation.
- Correct disposal methods entail using a service sink for wastewater and ensuring dumpster lids fit tightly.
Temperature Control and Equipment
- Safe food temperature limits: food must be held at 41°F or lower; improper reheating can lead to unsafe food being served.
- Using an air gap is an effective method to prevent backflow in plumbing systems.
- A bimetallic stemmed thermometer must have clear markings for accurate readings.
Hazard Communication
- A Safety Data Sheet (SDS) provides critical information about chemical hazards that food handlers may encounter.
- Notifying the regulatory authority is mandatory upon a food handler’s diagnosis with illnesses like Norovirus.
General Practices
- Establishments must have approved suppliers for shellfish and pasteurized eggs when serving vulnerable populations.
- Frequent handwashing is highlighted as the most crucial aspect of personal cleanliness in food service.
- Air curtains at delivery entrances help keep pests out of food areas.
Corrective Actions
- Corrective actions, such as reheating food at buffets, must ensure food reaches safe temperatures.
- When ice transportation is involved, ensure containers used do not have chemical residues.
Important Definitions
- A cross connection refers to the link between safe and contaminated water.
- Food allergies are immune system reactions to specific foods, mandating careful management in food service.
Equipment Requirements
- Manual three-compartment sinks must be large enough to accommodate the largest utensils and equipment to ensure proper cleaning.
Conclusion
- Following these food safety and regulations is essential in maintaining a safe dining environment while preventing foodborne illnesses and ensuring overall public health and compliance with laws.
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Description
Test your knowledge with these ServSafe practice questions. Covering essential food safety standards, this quiz will help reinforce your understanding of food handling and contamination prevention. Perfect for anyone preparing for the ServSafe exam!
