Podcast
Questions and Answers
What must happen immediately in a HACCP system when critical limits are not met?
What must happen immediately in a HACCP system when critical limits are not met?
Corrective action
An example of safe food handling is to?
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?
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?
A food handler arrives to work with jaundice. This symptom may indicate exposure to?
A nursing home prepared roast Tuesday for service the next day. The roast should be reheated in a(n)?
A nursing home prepared roast Tuesday for service the next day. The roast should be reheated in a(n)?
Storage containers for recyclables must be designed to?
Storage containers for recyclables must be designed to?
Serving utensils are used when serving food in order to?
Serving utensils are used when serving food in order to?
An example of 'sanitizing' is?
An example of 'sanitizing' is?
Using coated or shatter-resistant light bulbs is a way of preventing what type of contamination?
Using coated or shatter-resistant light bulbs is a way of preventing what type of contamination?
During which phase in an operation does food safety control begin?
During which phase in an operation does food safety control begin?
Linen used to line bread baskets should be replaced when?
Linen used to line bread baskets should be replaced when?
What is the maximum temperature for cold holding TCS food in a self-service area?
What is the maximum temperature for cold holding TCS food in a self-service area?
What's the best way to handle recalled food items?
What's the best way to handle recalled food items?
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?
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?
Why is it important to frequently clean dumpsters inside and out?
Why is it important to frequently clean dumpsters inside and out?
Which potential biological food safety hazard does smoking in food-storage and prep areas cause?
Which potential biological food safety hazard does smoking in food-storage and prep areas cause?
A consumer/warning advisory is required when?
A consumer/warning advisory is required when?
Garbage containers used by an operation should be?
Garbage containers used by an operation should be?
Bacteria grow best in food with a pH of?
Bacteria grow best in food with a pH of?
To transport cold TCS foods, the max temperature of the food should be what?
To transport cold TCS foods, the max temperature of the food should be what?
Which method of cooling a hot pot of soup is correct?
Which method of cooling a hot pot of soup is correct?
The pathogen responsible for the majority of foodborne illness is?
The pathogen responsible for the majority of foodborne illness is?
Baked sausage-stuffed mushroom caps must reach which internal temperature for 15 seconds?
Baked sausage-stuffed mushroom caps must reach which internal temperature for 15 seconds?
What is the correct response to a sewage backflow in an operation?
What is the correct response to a sewage backflow in an operation?
Cold TCS food items should be transported at which temperature?
Cold TCS food items should be transported at which temperature?
Based on the guidelines, coolers and freezers must bear the ANSI-accredited certification mark of?
Based on the guidelines, coolers and freezers must bear the ANSI-accredited certification mark of?
How should live shellfish be received?
How should live shellfish be received?
The total handwashing process should take at least how many seconds?
The total handwashing process should take at least how many seconds?
What is an example of TCS food?
What is an example of TCS food?
One lesson operation must complete before curing its own bacon?
One lesson operation must complete before curing its own bacon?
What information does a chlorine test kit provide about a sanitizing solution?
What information does a chlorine test kit provide about a sanitizing solution?
What is a food handling practice?
What is a food handling practice?
Game animals received for sale in an operation should be?
Game animals received for sale in an operation should be?
What's an action a manager should take when a food handler has been diagnosed with an illness caused by Shigella spp?
What's an action a manager should take when a food handler has been diagnosed with an illness caused by Shigella spp?
A way to prevent unsafe water from entering the drinkable water supply is to?
A way to prevent unsafe water from entering the drinkable water supply is to?
A foodborne illness outbreak occurs when at least how many people eat the same food and contract the same illness?
A foodborne illness outbreak occurs when at least how many people eat the same food and contract the same illness?
What should be the minimum internal temperature for hot cooked beef when it is delivered to an off-site event?
What should be the minimum internal temperature for hot cooked beef when it is delivered to an off-site event?
To prevent time temperature abuse when transporting TCS food, what practice should be followed?
To prevent time temperature abuse when transporting TCS food, what practice should be followed?
The first step in cooking a deep pan of rice is to?
The first step in cooking a deep pan of rice is to?
A food handler with long hair should?
A food handler with long hair should?
Food handlers with facial hair must?
Food handlers with facial hair must?
Shellstock identification tags accompanying shellfish deliveries must be kept for how many days after their use?
Shellstock identification tags accompanying shellfish deliveries must be kept for how many days after their use?
What food item should be rejected at receiving?
What food item should be rejected at receiving?
Complete loss of refrigeration is grounds for?
Complete loss of refrigeration is grounds for?
If a food handler is experiencing vomiting and diarrhea, he or she should?
If a food handler is experiencing vomiting and diarrhea, he or she should?
Tableware and utensils that are not single use must be kept at how many inches off the floor?
Tableware and utensils that are not single use must be kept at how many inches off the floor?
By washing their hands each time before entering the food prep area, managers should?
By washing their hands each time before entering the food prep area, managers should?
Single-use gloves must be worn by a food handler when he or she?
Single-use gloves must be worn by a food handler when he or she?
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?
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?
Which food must be stored at a temperature of 41°F or lower?
Which food must be stored at a temperature of 41°F or lower?
Which physical contaminant could be associated with salmon?
Which physical contaminant could be associated with salmon?
Packaging food when using the reduced oxygen packaging (ROP) method requires?
Packaging food when using the reduced oxygen packaging (ROP) method requires?
An incredibly designed and installed air curtain can be used to prevent?
An incredibly designed and installed air curtain can be used to prevent?
To guard against seafood toxins, it is important to buy fish from?
To guard against seafood toxins, it is important to buy fish from?
To prevent pests from entering an operation, doors that open to the outside should have?
To prevent pests from entering an operation, doors that open to the outside should have?
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?
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?
Ready-to-eat TCS food must be date marked if it will be held under refrigeration for more than how many hours?
Ready-to-eat TCS food must be date marked if it will be held under refrigeration for more than how many hours?
A correctly designed and installed three-compartment sink must have which type of backflow prevention?
A correctly designed and installed three-compartment sink must have which type of backflow prevention?
A manager noticed food handlers eating their lunch behind the cooking line. The manager should?
A manager noticed food handlers eating their lunch behind the cooking line. The manager should?
Managers must take which action when they suspect that a foodborne illness outbreak has occurred?
Managers must take which action when they suspect that a foodborne illness outbreak has occurred?
Bagged chopped lettuce may be accepted when its temperature is?
Bagged chopped lettuce may be accepted when its temperature is?
If a food handler's apron has become dirty, what should the food handler do?
If a food handler's apron has become dirty, what should the food handler do?
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?
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?
Food handlers must report which symptom to the manager?
Food handlers must report which symptom to the manager?
Highly susceptible populations include?
Highly susceptible populations include?
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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Description
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.
