Questions and Answers
What is required for a manager to be certified?
Manager certified by an accredited program (ServSafe), on file in the unit, obtained less than 5 years ago, local jurisdiction requirements met, corporate standards met.
Food handler certificates are available where required.
True
What information must shell stock tags contain?
Harvester ID tags, held for 90 days with the date of harvesting, harvesting location, and dated with the last use from the batch.
Parasite destruction information must be available and held for 90 days.
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What is required for delivery temperatures?
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Food and equipment temperature logs should not be complete with corrective actions.
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What must be available as per client specifications?
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Consumer advisories for raw/undercooked food are supposed to be unavailable.
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What is required regarding the health department permit?
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Previous health department inspection must be available.
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All critical findings on previous health inspections have been corrected.
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What should an allergen policy include?
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Anti-choking signage should not be present and visible to associates.
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Sick or symptomatic food handlers are allowed to work.
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What does the health policy need to include?
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Proper cleanup procedures for vomiting and diarrheal events are not required.
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What should a biohazard kit contain?
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Associates can smoke, chew gum, or use tobacco in the foodservice area.
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Eating or drinking in the foodservice area is allowed for associates.
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Single-use gloves and bandages should be available in the restaurant.
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All required associates must wear proper hair restraints.
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Jewelry is permitted on arms or hands in food service.
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What should proper handwashing procedures include?
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Handwashing should occur at appropriate times.
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Bare-hand contact with ready-to-eat food is acceptable.
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Single-use gloves must be used properly.
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Fingernails should be untrimmed or unclean.
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Handwashing sinks must be accessible and usable.
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Handwashing sink cleanliness is not important.
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Soap should be available at all handwashing sinks.
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Single-use towels and drying devices should be present at all sinks.
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Handwashing signs are not required to be posted at sinks.
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Covered waste containers must be present in women's restrooms.
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What is the criteria for food supplies?
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Food items must be received at proper temperatures.
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Food conditions must be checked upon receipt.
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What is required for a water source?
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What is the importance of food hierarchy in storage?
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Food must be stored in open bags or uncovered containers.
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Study Notes
Food Safety Certification
- Managers must be certified by an accredited program (e.g., ServSafe), with certification on file and obtained within the last 5 years.
- Food handler certificates are required for employees working over 30 days, with appropriate documentation available as per regulatory agency standards.
Shellstock and Parasite Protocols
- Shellstock tags must include harvester ID, date of harvest, and location, retained for 90 days from the last use.
- Parasite destruction must be documented, including freezing methods and retained records for 90 days.
Temperature Control and Documentation
- Delivery temperatures must be recorded with no missing logs or corrective actions, including "key drop" delivery checks.
- Complete food and equipment temperature logs are required for various processes (cold holding, reheating, etc.) for a minimum of 30 days.
Customer Documentation and Advisories
- Client-specific documentation should be readily available.
- Consumer advisories must include charts and reminders about raw or undercooked foods.
Health Department Compliance
- The health department permit must be current and posted visibly in the facility.
- Previous health department inspections need to be accessible, with evidence that critical findings have been corrected.
Allergen Management and Health Policies
- A documented allergen policy should exist, with staff trained on food allergies and their symptoms.
- A health policy must be documented, covering responsibilities related to exclusion and reporting health issues, with training verification for employees.
Sanitation Policies and Procedures
- Procedures for cleaning up vomit and diarrhea, alongside awareness of who to contact for biohazard events, must be established.
- A fully stocked biohazard kit must be available for emergency responses.
Employee Conduct and Hygiene
- Employees are prohibited from smoking or consuming food/beverages in food service areas.
- Strict guidelines must apply to the use of gloves, including proper application, changes between tasks, and no bare-hand contact with ready-to-eat food.
Handwashing Practices
- Handwashing must be performed at appropriate times, using proper techniques and available soap and single-use towels.
- Handwashing sinks must be easily accessible, regularly cleaned, and supplied with necessary materials to promote hygiene.
Waste Disposal and Food Sourcing
- Waste containers should be covered and available, particularly in women's restrooms.
- Food supplies must originate from approved sources, with strict regulations on sourcing to prevent contamination or health risks.
Receiving and Storing Food
- Food must be received at proper temperatures, in good condition, and properly verified to avoid spoilage or contamination.
- Proper food storage protocols should ensure no open or unprotected food items exist, including maintaining the organization in coolers and freezers.
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Test your knowledge on food safety standards and certifications with this EcoSure evaluation quiz. The flashcards cover essential concepts such as manager certifications and food handler requirements. Perfect for those working in the food service industry!
