Serv Safe Flashcards Update 2021

Questions and Answers

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?

Processed at 41 degrees to destroy all organisms in the food.

Why should clean utensils be stored handle up?

Prevent contamination.

What is required to keep the water supply safe?

The air gap is above the flood rim. Signup and view all the answers

What must be done with an uneaten basket of dinner rolls returned to the prep table?

Throw the rolls out. Signup and view all the answers

How long must soap come in contact with hands during hand-washing?

10 seconds. Signup and view all the answers

What is the purpose of an air gap?

Back-flow prevention. Signup and view all the answers

What does a backflow-prevention device on a carbonated beverage dispenser 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?

Pork chops were thawed in a microwave and then refrigerated until they were ready to use. Signup and view all the answers

What are grounds for immediate closure of a food operation?

Backup of sewage in the prep area or serious pest infestation. 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 what?

Non-absorbent. Signup and view all the answers

What is required for live display tanks for molluscan shellfish?

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

What must be labeled on secondary containers for chemicals?

Common name. Signup and view all the answers

At what temperature should cooked vegetables be held?

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

When should hand antiseptics be applied?

After drying hands. Signup and view all the answers

What is the reason for contacting the local regulatory authority if sewage backs up in the storeroom?

Imminent health hazard. Signup and view all the answers

What must be done when a food handler is diagnosed with an illness caused by Shigella spp.?

Contact the regulatory authority. Signup and view all the answers

What happens if an operation does not take action during an imminent health hazard?

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

What must a food handler remove 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

What should a food handler do if their apron becomes dirty?

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 that 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

When a manager must notify the regulatory authority due to a food handler's symptoms, which symptom is it?

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 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?

<ol start="90"> <li></li> </ol> 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 be stored?

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

What is the correct concentration range for a chlorine sanitizing solution?

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 order?

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

What must a food handler diagnosed with hepatitis A virus, but not showing signs of illness, do?

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

How should a food handler avoid contaminating a bagel ordered by a customer?

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 hours. Signup and view all the answers

Which of these practices requires a HACCP plan?

Making beef jerky. Signup and view all the answers

What must the label on a pan of food indicate when using time as a public health control?

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

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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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.