Safe Food Handler - Servsafe Flashcards

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Questions and Answers

When can food handlers contaminate food?

When they wash their hands frequently

When they are healthy

When they are wearing clean clothes

When they have a foodborne illness (correct)

What is Staphylococcus aureus?

Staph bacteria that infect wounds and causes food poisoning.

Which of the following actions can contaminate food? (Select all that apply)

Wearing clean clothes

Washing hands properly

Scratching the head (correct)

Coughing into the hand (correct)

What is considered good personal hygiene in food handling?

Handwashing, hand care, glove use, personal cleanliness. Signup and view all the answers

Handwashing involves wet hands and arms, applying soap, and scrubbing for ___ seconds.

10-15 Signup and view all the answers

What should you do to ensure proper hand care?

Keep fingernails short, clean, and cover wounds. Signup and view all the answers

Disposable gloves can be washed and reused.

False Signup and view all the answers

What should you check for when using gloves?

Tears and rips. Signup and view all the answers

What can cause physical contamination in food?

Metal shavings Signup and view all the answers

What is deliberate contamination of food?

Intentionally contaminating food with harmful substances. Signup and view all the answers

What are food allergens?

Negative reactions to specific food proteins. Signup and view all the answers

What diseases are NOT transmitted by food?

AIDS Signup and view all the answers

What is the role of management in food safety?

Establishing policies, training, and supervising staff. Signup and view all the answers

The freezing point is ___ degrees.

32 Signup and view all the answers

The boiling point is ___ degrees.

212 Signup and view all the answers

What is meant by 'flow of food'?

Purchasing, receiving from vendors, and scheduling delivery times. Signup and view all the answers

Food needs to be inspected before delivery.

True Signup and view all the answers

What is sous-vide cooking?

Cooking food in an airtight bag in hot water at 140 degrees. Signup and view all the answers

Study Notes

Food Handler Contamination

Food handlers contaminate food through illnesses, wounds, sneezing, coughing, and poor hygiene practices.
Specific contaminants include hepatitis, norovirus, and staphylococcus aureus bacteria.

Staphylococcus Aureus

A bacterium causing serious issues like food poisoning, often associated with infected wounds.

Contaminating Actions

Actions like scratching the head, touching the face, or handling dirty clothing can transfer contaminants to food.
Coughing or sneezing into hands and spitting also contribute to food contamination.

Good Personal Hygiene

Essential practices include thorough handwashing, wearing clean clothes, using hair restraints, and covering wounds.
Food handlers should report illnesses to management and avoid bare-hand contact with ready-to-eat foods.

Handwashing Technique

Effective handwashing involves wetting hands, applying soap, scrubbing for 10-15 seconds, rinsing thoroughly, and drying with a paper towel.

Hand Care

Maintain short, clean fingernails, avoid artificial nails and polish, and cover any wounds with impermeable bandages.

Glove Usage

Gloves should be worn only after washing hands, checked for defects, and are meant for single use only; they must not be washed or reused.

Types of Gloves

Gloves should fit properly for the task at hand, and latex alternatives are available for those with allergies.

Types of Physical Contamination

Physical contaminants include metal shavings, broken glass, hair, dirt, and bones, which can enter food.

Deliberate Food Contamination Risk

Potential threats include actions from terrorists, former employees, customers, vendors, or competitors.

Causes of Food Contamination

Food can be contaminated through human, interior, and exterior factors, necessitating active managerial control.

Food Allergens

Around 7 million people in the U.S. have food allergies, which can cause immediate or delayed reactions to specific food proteins.

Non-Foodborne Diseases

Diseases like AIDS, Hepatitis C, and tuberculosis are spread through intimate contact, not food.

Americans with Disabilities Act (ADA)

ADA protections involve maintaining confidentiality regarding individuals with disabilities.

Exclusions and Restrictions

Food handlers may be prohibited from working in establishments (exclusions) or restricted from handling food if they possess certain illnesses.

Management Responsibilities

Management must establish policies, provide training, model hygiene behavior, supervise staff, and revise practices as necessary.

Procedural Barriers

To prevent cross-contamination, use designated prep areas and utensils for different food types.

Temperature Guidelines

Bi-metal stem thermometers measure temperatures from 0 to 220°F, calibrated accurately within +/- 2 degrees.
Proper food temperatures include a freezing point of 32°F and a boiling point of 212°F.

Flow of Food

Food safety protocols involve purchasing from approved vendors and scheduling timely deliveries.

Approved Sources

Foods must be inspected per federal, state, and local laws to ensure safety before sale.

Delivery Inspection

Deliveries must be scrutinized: meat, poultry, and dairy should arrive at 41°F or colder, while shellfish and eggs should be at 45°F or colder.

Ready-to-Eat (RTE) Food

RTE foods should be maintained at temperatures of 41°F or colder.

Frozen Food Standards

Frozen food must remain at or below 32°F.

Sous-Vide Cooking

Sous-vide involves cooking food in sealed bags submerged in hot water at 140°F for an extended duration to ensure safety.

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Description

Test your knowledge of food safety with these Servsafe flashcards. Learn about various ways food handlers can contaminate food and understand important terms related to foodborne illnesses. These flashcards are perfect for preparing for the Servsafe certification.