Podcast
Questions and Answers
What is the purpose of serving utensils when serving food?
What is the purpose of serving utensils when serving food?
Keep food handler's bare hands off the food.
How are pasteurized products such as milk and fruit juices treated?
How are pasteurized products such as milk and fruit juices treated?
Processed at 41 degrees to destroy all organisms in the food.
Why should clean utensils be stored handle up?
Why should clean utensils be stored handle up?
Prevent contamination.
What is required to keep the water supply safe?
What is required to keep the water supply safe?
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What must be done with an uneaten basket of dinner rolls returned to the prep table?
What must be done with an uneaten basket of dinner rolls returned to the prep table?
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How long must soap come in contact with hands during hand-washing?
How long must soap come in contact with hands during hand-washing?
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What is the purpose of an air gap?
What is the purpose of an air gap?
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What does a backflow-prevention device on a carbonated beverage dispenser prevent?
What does a backflow-prevention device on a carbonated beverage dispenser prevent?
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What is a cross connection?
What is a cross connection?
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Which frozen food was thawed correctly?
Which frozen food was thawed correctly?
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What are grounds for immediate closure of a food operation?
What are grounds for immediate closure of a food operation?
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Which food could be transported in a zinc container?
Which food could be transported in a zinc container?
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Garbage containers for outdoor use must be smooth, durable, and what?
Garbage containers for outdoor use must be smooth, durable, and what?
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What is required for live display tanks for molluscan shellfish?
What is required for live display tanks for molluscan shellfish?
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What must be labeled on secondary containers for chemicals?
What must be labeled on secondary containers for chemicals?
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At what temperature should cooked vegetables be held?
At what temperature should cooked vegetables be held?
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Using hard water when preparing a sanitizing solution will cause the sanitizer to be?
Using hard water when preparing a sanitizing solution will cause the sanitizer to be?
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An example of a corrective action is?
An example of a corrective action is?
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When should hand antiseptics be applied?
When should hand antiseptics be applied?
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What is the reason for contacting the local regulatory authority if sewage backs up in the storeroom?
What is the reason for contacting the local regulatory authority if sewage backs up in the storeroom?
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What must be done when a food handler is diagnosed with an illness caused by Shigella spp.?
What must be done when a food handler is diagnosed with an illness caused by Shigella spp.?
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What happens if an operation does not take action during an imminent health hazard?
What happens if an operation does not take action during an imminent health hazard?
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Management must notify the regulatory authority if a food handler tests positive for?
Management must notify the regulatory authority if a food handler tests positive for?
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Complete loss of refrigeration is grounds for?
Complete loss of refrigeration is grounds for?
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What must a food handler remove before working with food?
What must a food handler remove before working with food?
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Who is responsible for notifying the regulatory authority when a food handler is diagnosed with a reportable illness?
Who is responsible for notifying the regulatory authority when a food handler is diagnosed with a reportable illness?
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Individuals who deliberately contaminate food can be accused of?
Individuals who deliberately contaminate food can be accused of?
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Which practice reduces the risk of contamination in a food-prep area?
Which practice reduces the risk of contamination in a food-prep area?
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What should a food handler do if their apron becomes dirty?
What should a food handler do if their apron becomes dirty?
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Washing dishes with non-drinkable water is considered to be a?
Washing dishes with non-drinkable water is considered to be a?
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What should a manager do if a food handler reports suffering from jaundice?
What should a manager do if a food handler reports suffering from jaundice?
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Which is a common food-borne illness risk factor?
Which is a common food-borne illness risk factor?
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Electrical power outages and sewage backups are classified as?
Electrical power outages and sewage backups are classified as?
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What situation is considered an imminent health hazard that must be reported to the regulatory authority?
What situation is considered an imminent health hazard that must be reported to the regulatory authority?
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Food handlers should wash their hands after?
Food handlers should wash their hands after?
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Are food handlers who arrive to work with a sore throat and fever allowed to work with food?
Are food handlers who arrive to work with a sore throat and fever allowed to work with food?
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When a manager must notify the regulatory authority due to a food handler's symptoms, which symptom is it?
When a manager must notify the regulatory authority due to a food handler's symptoms, which symptom is it?
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Single-service items must be received in?
Single-service items must be received in?
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Storing raw food requiring a higher cooking temperature below or away from food requiring a lower cooking temperature helps prevent which type of contamination?
Storing raw food requiring a higher cooking temperature below or away from food requiring a lower cooking temperature helps prevent which type of contamination?
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Roast beef cooked at 350 degrees should be received at a temperature of at least?
Roast beef cooked at 350 degrees should be received at a temperature of at least?
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To prevent cross-contamination, which food must be stored on the top shelf of a cooler?
To prevent cross-contamination, which food must be stored on the top shelf of a cooler?
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How many days must an operation retain shellstock tags or labels once the shellfish have been sold or served?
How many days must an operation retain shellstock tags or labels once the shellfish have been sold or served?
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A delivery of packaged frozen vegetables should be rejected if the?
A delivery of packaged frozen vegetables should be rejected if the?
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How should open, bagged, dry food such as flour be stored?
How should open, bagged, dry food such as flour be stored?
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What is the correct concentration range for a chlorine sanitizing solution?
What is the correct concentration range for a chlorine sanitizing solution?
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Labels on repackaged bulk food for resale must include ingredients and sub-ingredients listed in which order?
Labels on repackaged bulk food for resale must include ingredients and sub-ingredients listed in which order?
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To prevent food in a self-service area from becoming contaminated by guests, an operation should?
To prevent food in a self-service area from becoming contaminated by guests, an operation should?
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When thawing raw beef under running water, thawed portions must NOT rise above?
When thawing raw beef under running water, thawed portions must NOT rise above?
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A special process that requires a HACCP plan to be in place before the process is used in an operation is?
A special process that requires a HACCP plan to be in place before the process is used in an operation is?
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What must a food handler diagnosed with hepatitis A virus, but not showing signs of illness, do?
What must a food handler diagnosed with hepatitis A virus, but not showing signs of illness, do?
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Raw TCS food must be stored at a temperature no higher than?
Raw TCS food must be stored at a temperature no higher than?
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Food items that have been recalled should be?
Food items that have been recalled should be?
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How should a food handler avoid contaminating a bagel ordered by a customer?
How should a food handler avoid contaminating a bagel ordered by a customer?
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A food handler must wear single-use gloves when?
A food handler must wear single-use gloves when?
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Seafood must be cooked to a minimum internal temperature of?
Seafood must be cooked to a minimum internal temperature of?
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Hot-held TCS food that is being cooled must reach 70 degrees within how many hours?
Hot-held TCS food that is being cooled must reach 70 degrees within how many hours?
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Which of these practices requires a HACCP plan?
Which of these practices requires a HACCP plan?
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What must the label on a pan of food indicate when using time as a public health control?
What must the label on a pan of food indicate when using time as a public health control?
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What is the best way to prevent a foodborne illness caused by shellfish toxins?
What is the best way to prevent a foodborne illness caused by shellfish toxins?
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Operations serving raw oysters should have a?
Operations serving raw oysters should have a?
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What is the correct first step when preparing a whole tomato?
What is the correct first step when preparing a whole tomato?
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Study Notes
Food Safety and Handling Practices
- Serving Utensils: Used to keep food handlers' bare hands off the food, preventing contamination.
- Pasteurization: Process where milk and fruit juices are treated to reduce bacteria to safe levels.
- Storing Clean Utensils: Must be stored handle up to prevent contamination.
Water Safety and Protective Measures
- Backflow Prevention: Essential when the air gap is above the flood rim to keep the water supply safe.
- Cross Connection: Refers to a link between drinkable and non-drinkable water systems, posing a contamination risk.
- Air Gaps: Function as back-flow prevention mechanisms.
Food Handling Guidelines
- Uneaten Food: Any returned uneaten food must be discarded to ensure safety.
- Hand Washing: Requires soap to be in contact with hands for at least 10 seconds to ensure cleanliness.
- Food Handler Exclusions: Food handlers with jaundice or positive for hepatitis A must be excluded from the operation.
Food Preparation and Cooking Temperatures
- Food Equipment and Containers: Chemicals must be correctly labeled; equipment must be NSF-certified for safety.
- Cooking Vegetables: Should be held at 135°F or higher.
- Raw TCS Food Storage: Must be stored at temperatures not exceeding 41°F.
- Frozen Foods: Hamburger patties should be thawed correctly by cooking them directly on a grill.
Reporting and Compliance
- Illness Reporting: Management must contact the regulatory authority when a food handler has been diagnosed with pathogens such as Shigella or norovirus.
- Immediate Hazards: Situations like sewage backups or loss of refrigeration are grounds for immediate operational closure.
- HACCP Plans: Required for processes like making beef jerky and certain seafood handling.
Health and Safety Regulations
- Food Tampering: Incidents of deliberate food contamination are classified as food tampering.
- Cross-Contamination Prevention: Store raw foods requiring higher cooking temperatures below those needing lower temperatures to avoid biological contamination.
- Sanitizing Solutions: The correct concentration for a chlorine sanitizing solution should range between 50 and 120 ppm.
Corrective Actions and Practices
- Corrective Measures: Noted corrective actions include reheating food under unsafe temperatures.
- Self-Service Areas: Require monitoring by food handlers to prevent contamination.
- Use of Gloves: Food handlers must wear single-use gloves when handling ready-to-eat foods, like slicing tomatoes for garnishing.
Food Storage and Handling
- Single-Use Items: Must be received in undamaged original packaging to ensure safety.
- Shellstock Tags: Required to be retained for 90 days after shellfish have been sold or served.
- Reheating Protocols: Leftover chili must reach a minimum internal temperature of 165°F for safe hot holding.
Consumer Awareness and Accountability
- Consumer Advisories: Operations serving raw oysters must have a consumer advisory on the menu.
- Food Allergy Training: Managers are responsible for training staff in accommodating guests with food allergies effectively.
- Thawing Protocol: Portions of raw beef must not exceed 70°F when thawing under running water for safe food handling.### Food Safety and Handling Practices
- Soaking pans in warm water assists in cleaning effectively.
- Quaternary ammonium compound (quat) solution should be sprayed on slicer parts after washing to sanitize.
- Hot TCS (Time/Temperature Control for Safety) food should be received at a minimum of 137°F.
Self-Service Areas and Contamination Prevention
- Chopped lettuce must be protected by a sneeze guard when located in self-service areas to prevent contamination.
- To minimize cross-contamination at self-service, customers should use a new plate for each trip.
Food Cooking and Temperature Standards
- Sausages should be cooked to a minimum internal temperature of 155°F to guard against harmful bacteria such as E.coli.
- Cold-held fresh beef must be received at a temperature no higher than 41°F for safety.
Chemical Safety and Cleaning Procedures
- Incomplete draining of cleaning solutions from frozen yogurt machines can lead to chemical contamination.
- Chlorine is the sanitizer that bleach belongs to, commonly used for disinfecting surfaces.
Proper Storage and Sanitization
- Cleaning supplies should be stored in areas away from food prep zones to prevent contamination.
- Sanitizing solutions should be checked with a test kit to ensure proper concentration.
Equipment and Health Regulations
- Food preparation equipment must be certified for sanitation by an ANSI-accredited program.
- A dumpster must be durable, cleanable, and resistant to insects and rodents.
Handwashing and Personal Hygiene
- Hand-washing stations must include hand-washing signage to remind workers of hygiene requirements.
- Clean utensils should be stored handle-up to prevent contamination.
Food Safety Training and Documentation
- Training documentation is crucial as it verifies that training has been completed for food handlers and meets regulatory standards.
Illness Prevention and Identification
- Jaundice is a common symptom of Hepatitis A, indicating potential risk in food handling.
- A foodborne illness can result from undercooking food, as seen in cases of hemorrhagic colitis from improperly cooked hamburger patties.
HACCP and Food Preparation Techniques
- The first step in developing a Hazard Analysis Critical Control Point (HACCP) plan is conducting a hazard analysis.
- Approved methods for presetting utensils include wrapping them in a napkin to ensure cleanliness.
Miscellaneous Food Safety Measures
- A backflow prevention device is necessary to connect hoses to mop sink faucets to prevent contamination.
- Floor coving is designed to reduce sharp corners on hard-to-clean floors, enhancing facility safety and cleanliness.
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Description
Test your knowledge on food safety with these updated Serv Safe flashcards. Cover essential topics including serving utensils and pasteurization. Perfect for anyone preparing for the Serv Safe certification exam.
