Serve Safe 90 Terms Flashcards

Questions and Answers

What must happen immediately in a HACCP system when critical limits are not met?

Corrective action

An example of safe food handling is to?

Wash, rinse, and sanitize cutting boards after each use

What is one approved way to preset utensils?

Wrap them in a napkin

A food handler arrives to work with jaundice. This symptom may indicate exposure to?

Hepatitis A Signup and view all the answers

A nursing home prepared roast Tuesday for service the next day. The roast should be reheated in a(n)?

Oven to 165 F (74 C) for 15 seconds Signup and view all the answers

Storage containers for recyclables must be designed to?

Prevent the entry of rodents Signup and view all the answers

Serving utensils are used when serving food in order to?

Keep the food handlers bare hands off the food Signup and view all the answers

An example of 'sanitizing' is?

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

Using coated or shatter-resistant light bulbs is a way of preventing what type of contamination?

Physical Signup and view all the answers

During which phase in an operation does food safety control begin?

Preparation Signup and view all the answers

Linen used to line bread baskets should be replaced when?

For each new customer Signup and view all the answers

What is the maximum temperature for cold holding TCS food in a self-service area?

41 F (5 C) Signup and view all the answers

What's the best way to handle recalled food items?

Remove them from inventory and relocate them to a separate area Signup and view all the answers

A food handler applies hand antiseptic and then scrubs hands and forearms for 15 seconds under warm running water. The mistake in the process was that the handler?

Used hand antiseptic instead of an approved soap Signup and view all the answers

Why is it important to frequently clean dumpsters inside and out?

AIDS in controlling pests Signup and view all the answers

Which potential biological food safety hazard does smoking in food-storage and prep areas cause?

Saliva can get on food handlers' hands Signup and view all the answers

A consumer/warning advisory is required when?

Serving cooked-to-order hamburgers Signup and view all the answers

Garbage containers used by an operation should be?

Pest proof, damage resistant, and light in color Signup and view all the answers

Bacteria grow best in food with a pH of?

4.6-7.0 Signup and view all the answers

To transport cold TCS foods, the max temperature of the food should be what?

41 F (5 C) Signup and view all the answers

Which method of cooling a hot pot of soup is correct?

Use an iced water bath Signup and view all the answers

The pathogen responsible for the majority of foodborne illness is?

Norovirus Signup and view all the answers

Baked sausage-stuffed mushroom caps must reach which internal temperature for 15 seconds?

165 F (74 C) Signup and view all the answers

What is the correct response to a sewage backflow in an operation?

Close operation immediately Signup and view all the answers

Cold TCS food items should be transported at which temperature?

41°F or lower Signup and view all the answers

Based on the guidelines, coolers and freezers must bear the ANSI-accredited certification mark of?

NSF Signup and view all the answers

How should live shellfish be received?

At a max air temp of 45 F (7) and cooled to 41 F (5) or lower within four hours Signup and view all the answers

The total handwashing process should take at least how many seconds?

At least 20 seconds Signup and view all the answers

What is an example of TCS food?

Bowl of cooked rice Signup and view all the answers

One lesson operation must complete before curing its own bacon?

Become certified in food safety Signup and view all the answers

What information does a chlorine test kit provide about a sanitizing solution?

Concentration Signup and view all the answers

What is a food handling practice?

Cleaning and sanitizing food-contact surfaces at least every 4 hours while prepping the same food item Signup and view all the answers

Game animals received for sale in an operation should be?

Commercially raised for food Signup and view all the answers

What's an action a manager should take when a food handler has been diagnosed with an illness caused by Shigella spp?

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

A way to prevent unsafe water from entering the drinkable water supply is to?

Install vacuum breakers Signup and view all the answers

A foodborne illness outbreak occurs when at least how many people eat the same food and contract the same illness?

At least 2 Signup and view all the answers

What should be the minimum internal temperature for hot cooked beef when it is delivered to an off-site event?

135 F (57 C) Signup and view all the answers

To prevent time temperature abuse when transporting TCS food, what practice should be followed?

Transport hot TCS food in an insulated food container at 135 F (57 C) or higher Signup and view all the answers

The first step in cooking a deep pan of rice is to?

Put the rice into a shallow pan Signup and view all the answers

A food handler with long hair should?

Cover it with a restraint Signup and view all the answers

Food handlers with facial hair must?

Wear a beard restraint Signup and view all the answers

Shellstock identification tags accompanying shellfish deliveries must be kept for how many days after their use?

90 days Signup and view all the answers

What food item should be rejected at receiving?

Live shellfish without a shellstock identification tag 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

If a food handler is experiencing vomiting and diarrhea, he or she should?

Be excluded from work Signup and view all the answers

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

At least 6 inches Signup and view all the answers

By washing their hands each time before entering the food prep area, managers should?

Reinforce behavior through modeling Signup and view all the answers

Single-use gloves must be worn by a food handler when he or she?

Has an open wound on his or her hand Signup and view all the answers

Regardless of the concentration, temperature, or pH of the chlorine sanitizing solution, it must remain in contact with equipment for at least how many seconds to be effective?

Seven/7 Signup and view all the answers

Which food must be stored at a temperature of 41°F or lower?

Ham and cheese sandwich Signup and view all the answers

Which physical contaminant could be associated with salmon?

Fish bone Signup and view all the answers

Packaging food when using the reduced oxygen packaging (ROP) method requires?

A HACCP plan Signup and view all the answers

An incredibly designed and installed air curtain can be used to prevent?

Pests from entering an operation Signup and view all the answers

To guard against seafood toxins, it is important to buy fish from?

Approved suppliers Signup and view all the answers

To prevent pests from entering an operation, doors that open to the outside should have?

Tight-fitting seals Signup and view all the answers

A food handler has an open container of commercially prepared potato salad. After how many days must the potato salad be discarded if it has been properly stored?

Seven days Signup and view all the answers

Ready-to-eat TCS food must be date marked if it will be held under refrigeration for more than how many hours?

24 hours Signup and view all the answers

A correctly designed and installed three-compartment sink must have which type of backflow prevention?

Air gap Signup and view all the answers

A manager noticed food handlers eating their lunch behind the cooking line. The manager should?

Conduct training on where food handlers can eat Signup and view all the answers

Managers must take which action when they suspect that a foodborne illness outbreak has occurred?

Contact the regulatory authority Signup and view all the answers

Bagged chopped lettuce may be accepted when its temperature is?

39°F (4 C) Signup and view all the answers

If 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

TCS food is placed in holding equipment at 4 PM. The temperature reading at 8 PM shows 125°F. What should the food handler do with the food?

Throw it away Signup and view all the answers

Food handlers must report which symptom to the manager?

Diarrhea Signup and view all the answers

Highly susceptible populations include?

Young children and people with compromised immune systems Signup and view all the answers

Study Notes

HACCP and Food Safety Practices

Critical limits not met in a HACCP system require corrective action immediately.
Safe food handling includes washing, rinsing, and sanitizing cutting boards after each use.
Utensils can be preset by wrapping them in a napkin to maintain hygiene.

Illness and Symptoms

Jaundice in food handlers may indicate exposure to Hepatitis A.
Food handlers must report vomiting and diarrhea symptoms to management.

Temperature Control Guidelines

Roast prepared for service must be reheated to 165°F (74°C) for at least 15 seconds.
Cold holding TCS (Time/Temperature Control for Safety) food should be maintained at or below 41°F (5°C).
When transporting cold TCS foods, the maximum temperature should remain at 41°F (5°C).

Cleaning and Sanitizing

Sanitizing involves applying a solution, such as quat, to cleaned surfaces.
Clean and sanitize food contact surfaces every 4 hours during preparation.
Food-contact surfaces must be kept free of contaminants; utensils should be used to avoid bare hand contact.

Food Handling Regulations

Recalled food items should be removed from inventory and stored separately.
Shellfish deliveries require that identification tags be kept for 90 days after their use.
TCS food must be date-marked if stored under refrigeration for more than 24 hours.

Safe Food Practices

Live shellfish should be received at a maximum air temperature of 45°F (7°C) and cooled to 41°F (5°C) or lower within four hours.
Managers must properly train staff on where to eat to prevent contamination.
When food handlers have facial hair, they must wear a beard restraint.

Pest and Contamination Prevention

Storage containers for recyclables should prevent rodent entry.
Install vacuum breakers to prevent unsafe water from entering the drinkable water supply.
Physical contamination risks can include objects like fish bones.

Handling Food Safely

Refrigeration failure can lead to immediate closure or suspension of the operating permit.
TCS foods should not be transported over 135°F (57°C) to avoid time and temperature abuse.
After preparing food, utensils should be kept at least 6 inches off the ground.

Miscellaneous Safe Food Handling Notes

Ready-to-eat TCS food must be consumed or discarded after seven days of preparation.
After cleared tables, food handlers must wash their hands to maintain hygiene.
Highly susceptible populations primarily include young children and individuals with compromised immune systems.

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Test your knowledge with these flashcards based on Serve Safe concepts. Each card covers essential terms and definitions related to food safety and HACCP systems. Ideal for anyone preparing for food safety certifications or looking to enhance their food handling skills.