ServSafe Quiz & Flashcards: Cleaning & Regulatory Issues

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Questions and Answers

What is a manager called?

the cook

Leftover chili being reheated for hot holding must reach which minimum internal temperature?

135 degrees

145 degrees

165 degrees (correct)

155 degrees

What is one common foodborne illness risk factor?

Sending home an employee with a fever

Changing sanitize cloths every 4 hours

Improper holding temperature (correct)

Washing hands before eating

A variance from the local health authority is required when:

Displaying live molluscan shellfish in a tank Signup and view all the answers

Ground beef cooked in a microwave oven must reach an internal temperature of:

165 degrees Signup and view all the answers

A container used to transport hot or cold TCS food must have an:

Attached label Signup and view all the answers

Which is an example of 'sanitizing'?

Spraying a solution of quat on slicer parts after washing Signup and view all the answers

Hot TCS food received at which temperature can be accepted?

137 degrees Signup and view all the answers

Which food located at a self-service area must be protected by a sneeze guard?

Chopped lettuce Signup and view all the answers

What might happen when solutions used to clean a frozen yogurt machine are not completely drained?

Chemical contamination Signup and view all the answers

In order to reduce the risk of an illness caused by enterohemorrhagic and shiga toxin-producing E. coli, sausage should be cooked to what minimum internal temperature?

155 degrees Signup and view all the answers

Cross-contamination at self-service areas can be prevented by posting signs requiring customers to:

Use a new plate for each trip Signup and view all the answers

Which type of sanitizer is bleach?

Chlorine Signup and view all the answers

The last job of the shift is putting away cleaning tools and supplies. Which is performed incorrectly?

The mop is stored in a bucket Signup and view all the answers

Where should cleaning supplies be stored?

In a location away from food prep areas Signup and view all the answers

What must a food handler use to determine the concentration of sanitizing solution?

A test kit Signup and view all the answers

What are the regulatory requirements for a dumpster?

Durable, cleanable, and resistant to insects and rodents Signup and view all the answers

What is the only reliable way to ensure that meat, poultry, and eggs have been cooked to a safe internal temperature?

Using a food thermometer Signup and view all the answers

Tableware and utensils that are NOT single use must be kept at least how many inches off of the floor?

6 Signup and view all the answers

Hand-washing stations must contain which item?

Hand-washing signage Signup and view all the answers

Sinks must be used for the correct intended purpose to prevent:

Cross-contamination Signup and view all the answers

Floor coving is used to:

Reduce sharp corners on hard-to-clean floors Signup and view all the answers

Food preparation equipment shall be certified or classified for sanitation by:

An ANSI accredited certification program Signup and view all the answers

Cold-held fresh beef must be received at a temperature no higher than:

41 degrees Signup and view all the answers

Live display tanks for molluscan shellfish required:

Variance from the regulatory authority and a HACCP plan Signup and view all the answers

What is a common symptom of hepatitis A virus?

Jaundice Signup and view all the answers

Clean utensils should be stored handle-up in order to:

Prevent contamination Signup and view all the answers

To honestly prevent food means to:

Provide food to customers in a way that does not mislead or misinform them Signup and view all the answers

Chemicals that can only be used by licensed pest control operators are considered:

Restricted-use pesticides Signup and view all the answers

What is a common symptom of the hepatitis A virus?

Jaundice Signup and view all the answers

Food prep equipment and utensils must be designed and constructed to be:

Durable Signup and view all the answers

Clean utensils should be stored handle up in order to:

Prevent contamination Signup and view all the answers

To keep the water supply safe, a backflow prevention device is required when:

An air gap is above the flood rim/Vacuum Breaker Signup and view all the answers

What must a food handler do with an uneaten basket of dinner rolls that were returned to the prep table?

Throw the rolls out Signup and view all the answers

During correct hand-washing, soap must come in contact with hands for a minimum of how many seconds?

10 Signup and view all the answers

What is the purpose of an air gap?

Back-flow prevention Signup and view all the answers

A backflow-prevention device on a carbonated beverage dispenser is used to prevent:

Lines from getting clogged Signup and view all the answers

What is a cross-connection?

A link from a drinkable water system to a non-drinkable water system Signup and view all the answers

Which frozen food was thawed correctly?

Hamburger patties were thawed by being placed directly onto a charbroil grill Signup and view all the answers

Backup of sewage in the prep area or serious pest infestation are hazards that:

Are grounds for immediate closure of an operation Signup and view all the answers

Which food could be transported in a zinc container?

Enriched flour Signup and view all the answers

Garbage containers for outdoor use must be smooth, durable, and:

Non-absorbent Signup and view all the answers

Live display tanks for molluscan shellfish require a:

Variance from the regulatory authority and a HACCP plan Signup and view all the answers

If chemicals are transferred to a secondary container, the secondary containers must be labeled with the chemicals:

Common name Signup and view all the answers

Cooked vegetables should be:

Held at 135 degrees or higher Signup and view all the answers

Using hard water when preparing a sanitizing solution will cause the sanitizer to be:

Less effective Signup and view all the answers

An example of a corrective action is:

Reheating food on a buffet that is below 135 degrees Signup and view all the answers

Hand antiseptics should be applied after:

Drying hands Signup and view all the answers

A backup of sewage in the operation's storeroom would be a reason to contact the local regulatory authority because it is considered an:

Imminent health hazard Signup and view all the answers

A food handler is diagnosed with an illness caused by Shigella spp. What must management do?

Contact the regulatory authority Signup and view all the answers

What will happen if an operation does not take action when an imminent health hazard occurs?

Immediate closure by the regulatory authority Signup and view all the answers

Management must notify the regulatory authority if a food handler tests positive for:

Norovirus Signup and view all the answers

Complete loss of refrigeration is grounds for:

Immediate closure or suspension of an operating permit Signup and view all the answers

A food handler must remove what item before working with food?

Medical bracelet Signup and view all the answers

Who is responsible for notifying the regulatory authority when a food handler is diagnosed with a reportable illness?

Manager Signup and view all the answers

Individuals who deliberately contaminate food can be accused of:

Food tampering Signup and view all the answers

Which practice reduces the risk of contamination in a food-prep area?

Drinking beverages from a covered container with a straw Signup and view all the answers

A food handler's apron has become dirty, what should the food handler do?

Put it in a laundry bag for cleaning collection Signup and view all the answers

Washing dishes with non-drinkable water is considered to be a:

Imminent health hazard that must be corrected immediately Signup and view all the answers

What should a manager do if a food handler reports suffering from jaundice?

Exclude the food handler and report the incident to the regulatory authority Signup and view all the answers

Which is a common food-borne illness risk factor?

Failing to cook food correctly Signup and view all the answers

Electrical power outages and sewage backups are classified as:

Imminent health hazards Signup and view all the answers

What situation is considered an imminent health hazard and must be reported to the regulatory authority?

Water supply to the operation has been cut off Signup and view all the answers

Food handlers should wash their hands after:

Engaging in activities that contaminate hands Signup and view all the answers

Are food handlers who arrive to work with a sore throat and fever allowed to work with food?

No, they may not handle food Signup and view all the answers

A manager must notify the regulatory authority when a food handler reports having which symptoms?

Yellow skin and eyes Signup and view all the answers

Single-service items must be received:

In undamaged original packaging Signup and view all the answers

Storing raw food requiring a higher cooking temperature below or away from food requiring a lower cooking temperature helps prevent which type of contamination?

Biological Signup and view all the answers

Roast beef cooked at 350 degrees and transported to a restaurant should be received at a temperature of at least:

135 degrees Signup and view all the answers

To prevent cross-contamination, which food must be stored on the top shelf of a cooler?

Raspberry pie Signup and view all the answers

How many days must an operation retain shellstock tags or labels once the shellfish have been sold or served?

90 Signup and view all the answers

A delivery of packaged frozen vegetables should be rejected if the:

Packages are covered with ice crystals Signup and view all the answers

How should open, bagged, dry food such as flour, rice, and sugar be stored?

In labeled, approved food containers with tight-fitting lids Signup and view all the answers

The correct concentration range for a chlorine sanitizing solution is:

50 - 120 ppm Signup and view all the answers

Labels on repackaged bulk food for resale must include ingredients and sub-ingredients listed in which way?

Descending order by weight Signup and view all the answers

To prevent food in a self-service area from becoming contaminated by guests, an operation should:

Require food handlers to monitor the self-service area Signup and view all the answers

When thawing raw beef under running water, thawed portions must NOT rise above:

70 degrees for more than 2 hours Signup and view all the answers

A special process that requires a HACCP plan to be in place before the process is used in an operation is:

Sous vide Signup and view all the answers

A food handler has been diagnosed with the hepatitis A virus but is not showing signs of illness. The manager must:

Exclude the food handler from the operation and notify the regulatory authority Signup and view all the answers

Raw TCS food must be stored at a temperature no higher than:

41 degrees Signup and view all the answers

Food items that have been recalled should be:

Isolated and labeled 'return to supplier' Signup and view all the answers

To avoid contaminating a bagel ordered by a customer, the food handler should:

Use tongs to pick up the bagel Signup and view all the answers

A food handler must wear single-use gloves when:

Slicing fresh tomatoes that will be used for a garnish on a hamburger Signup and view all the answers

Seafood must be cooked to a minimum internal temperature of:

145 degrees Signup and view all the answers

Hot-held TCS food that is being cooled must reach 70 degrees within how many hours?

2 Signup and view all the answers

Which of these practices requires a HACCP plan?

Making beef jerky Signup and view all the answers

An operation wants to hold a pan of hot food using time as a public health control. What must the label on the pan of food indicate?

The four-hour time limit when the food must be discarded Signup and view all the answers

What is the best way to prevent a foodborne illness caused by shellfish toxins?

Purchasing shellfish from approved, reputable suppliers Signup and view all the answers

Operations serving raw oysters should have a:

Consumer advisory on the menu Signup and view all the answers

What is the correct first step when preparing a whole tomato?

Washing Signup and view all the answers

Who is responsible for training staff to know how to properly accommodate a guest with a food allergy?

The manager Signup and view all the answers

Study Notes

Hepatitis A Virus Symptoms

Common symptom is jaundice, characterized by yellowing of the skin and eyes.

Food Equipment Standards

Food prep equipment must be durable and designed to withstand use and cleaning.

Utensil Storage

Clean utensils should be stored handle up to prevent contamination.

Backflow Prevention

A backflow prevention device is necessary when an air gap is above the flood rim, preventing contamination of the water supply.

Food Handling Practices

Unconsumed food like dinner rolls returned to the prep table must be thrown out to ensure safety.

Hand-Washing Protocol

Soap must be in contact with hands for at least 10 seconds during hand-washing.

Air Gap Purpose

An air gap prevents back-flow contamination in water supply systems.

Backflow Prevention Devices

Devices prevent issues such as carbonated beverage lines becoming clogged.

Cross-Connection Definition

A cross-connection refers to a link between drinkable and non-drinkable water systems, posing contamination risks.

Safe Thawing Methods

Thawing methods include using a microwave followed by refrigeration; however, items directly heated on grills are also valid.

Health Hazards in Operations

Sewage backup and pest infestations can result in immediate closure of the food operation.

Food Container Compliance

Zinc containers can only carry non-acidic foods like enriched flour.

Garbage Container Requirements

Outdoor garbage containers must be smooth and non-absorbent for hygienic waste disposal.

Molluscan Shellfish Display

Live shellfish must meet regulatory requirements and have a HACCP plan.

Chemical Labels

Secondary containers with chemicals must be labeled with the common name to ensure safety.

Cooked Vegetable Temperature

Cooked vegetables must be held at a temperature of 135°F or higher for safety.

Sanitizing Solutions

Hard water can reduce the effectiveness of sanitizing solutions.

Corrective Actions

Reheating food below 135°F on a buffet is considered a corrective action to ensure safety.

Antiseptic Application

Hand antiseptics should be applied after hands are dried to maximize effectiveness.

Reporting Illness

If a food handler gets diagnosed with a reportable illness, the regulatory authority must be contacted.

Imminent Health Hazards

Issues such as sewage backups require immediate reporting and can lead to closure.

Food Handling Guidelines

Individuals with sore throats and fevers are prohibited from handling food.

Shellstock Tag Retention

Shellstock tags must be kept for 90 days after sale for traceability.

Food Storage Practices

Open dry food must be stored in labeled, approved containers with tight-fitting lids to prevent contamination.

Sanitizing Concentrations

Chlorine sanitizing solutions should be maintained between 50-120 ppm for effective sanitation.

Consumer Advisories for Raw Oysters

Operations serving raw oysters must provide a consumer advisory to inform guests of the associated risks.

Proper Food Preparation Steps

Proper food handling begins with washing ingredients thoroughly.

Training Responsibilities

Managers are responsible for training staff regarding accommodations for food allergies.

Reheating Regulations

Reheating leftover chili for hot holding must reach a minimum internal temperature of 165°F.

Common Illness Risk Factors

Improper holding temperature significantly increases the risk of foodborne illnesses.

Variance Requirements

A variance may be needed for certain processes, such as displaying live shellfish.

Ground Beef Cooking Temperatures

Ground beef must reach at least 165°F when cooked in a microwave to ensure safety.

Transport Container Compliance

Containers for TCS food must be labeled for proper identification and safety.

Example of Sanitizing

Spraying a solution on food surfaces after cleaning is an effective sanitizing method.

Acceptable Hot TCS Food Temperatures

Hot TCS food can be accepted if received at 137°F or higher.

Self-Service Area Protection

Foods like chopped lettuce in self-service areas must be protected by sneeze guards to prevent contamination.### Food Safety and Hygiene Practices
Cleaning solutions in frozen yogurt machines can lead to chemical contamination if not fully drained, risking equipment damage and mold growth.
Sausages should be cooked to a minimum internal temperature of 155 degrees to minimize the risk of illnesses from E. coli.
To prevent cross-contamination at self-service areas, customers must use a new plate for each trip.

Sanitizers and Cleaning Procedures

Chlorine is the type of sanitizer that is bleach.
After shift cleaning, mops should not be stored in a bucket; this is an incorrect practice as it can promote bacterial growth.
Cleaning supplies must be kept away from food prep areas to prevent contamination.

Testing and Regulatory Compliance

Food handlers should use a test kit to determine the concentration of sanitizing solutions.
Dumpsters must be durable, cleanable, and resistant to insects and rodents to comply with health regulations.
The only reliable way to ensure meats, poultry, and eggs are cooked to safe temperatures is to use a food thermometer.

Storage and Equipment Guidelines

Tableware and utensils that are not single-use should be stored at least 6 inches off the floor to reduce contamination risk.
Hand-washing stations require hand-washing signage to remind staff of proper hygiene practices.
Sinks must be used for their intended purposes to prevent cross-contamination.

Infrastructure and Certification

Floor coving helps reduce sharp corners on hard-to-clean surfaces, enhancing sanitation.
Food preparation equipment must be certified for sanitation by an ANSI accredited certification program or the NSF.
Fresh beef must arrive at a maximum temperature of 41 degrees.

Specialized Food Handling

Live display tanks for shellfish require a variance from regulatory authorities and a HACCP plan to ensure safety.
A common symptom of Hepatitis A is jaundice, which can indicate a foodborne illness.
Clean utensils should be stored handle-up to prevent contamination.

Consumer Transparency and Safety

To prevent misleading customers about food, establishments should provide accurate information about food sourcing and preparation.
Restricted-use pesticides are chemicals that can only be used by licensed pest control operators, to ensure safety and compliance.

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Test your knowledge on food safety with these flashcards covering essential concepts. From symptoms of foodborne illnesses to proper equipment handling, this quiz highlights important practices in food preparation and safety. Perfect for those preparing for the ServSafe certification.

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