ServSafe Certification Review Flashcards

Questions and Answers

Which is an example of physical contamination?

Bones in fish (correct)

Cooking tomato sauce in a copper pan

Touching dirty food-contact surfaces

Sneezing on food

What practice is useful for preventing Norovirus from causing foodborne illness?

Cooling food rapidly

Excluding staff with vomiting from the operation (correct)

Encouraging staff to get flu shots

Cooking food to minimum internal temperature

What condition promotes the growth of bacteria?

Food with a pH that is highly alkaline

Food held between 70 degrees and 125 degrees F (correct)

High acidity

Low levels of moisture

What condition promotes the growth of bacteria?

Food held between 70 degrees and 125 degrees F Signup and view all the answers

Parasites are commonly associated with what food?

Wild game Signup and view all the answers

What practice should be used to prevent seafood toxins from causing a foodborne illness?

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

How should chemicals be stored?

Away from prep areas Signup and view all the answers

What does the L stand for in the FDA's ALERT tool?

Look Signup and view all the answers

What practice can help prevent allergic reactions?

Telling customers how an item is prepared Signup and view all the answers

What symptom can indicate a customer is having an allergic reaction?

Wheezing or shortness of breath Signup and view all the answers

Where should a food handler wash his or her hands after prepping food?

Designated sink for handwashing Signup and view all the answers

When should a food handler with a sore throat and fever be excluded from the operation?

When the customers served are primarily a high-risk population Signup and view all the answers

A food handler comes to work with diarrhea. What should the manager tell the food handler to do?

Go home Signup and view all the answers

What should a food handler do to make gloves easier to put on?

Select the correct size gloves Signup and view all the answers

When can a food handler diagnosed with jaundice return to work?

When approved by the regulatory authority Signup and view all the answers

Which item is a potential physical contaminant?

Jewelry Signup and view all the answers

What is the purpose of hand antiseptic?

Lower the number of pathogens on the skin Signup and view all the answers

Single-use gloves are not required when

Washing produce Signup and view all the answers

What should food handlers do after leaving and returning to the prep area?

Wash hands Signup and view all the answers

A package of raw chicken breasts is left out at room temperature. What does this indicate?

Time temp abuse Signup and view all the answers

A food handler sneezes on a salad. What does this indicate?

Poor personal hygiene Signup and view all the answers

A food handler cooks a rare hamburger. What does this indicate?

Time temp abuse Signup and view all the answers

A food handler scratches a cut and then continues to make a sandwich. What does this indicate?

Poor personal hygiene Signup and view all the answers

A food handler leaves the restroom without washing her hands. What does this indicate?

Poor personal hygiene Signup and view all the answers

A food handler cuts up raw chicken. He then uses the same knife to chop carrots for a salad. What does this indicate?

Cross contamination Signup and view all the answers

Why are elderly people at a higher risk for foodborne illnesses?

Their immune systems have weakened with age Signup and view all the answers

The three categories of food safety hazards are biological, physical, and what?

Chemical Signup and view all the answers

For a foodborne illness to be considered an 'outbreak,' a minimum of how many people must experience the same illness after eating the same food?

2 Signup and view all the answers

The three keys to food safety are practicing good personal hygiene, preventing cross contamination, and what?

Time temperature control Signup and view all the answers

According to the CDC, the five common causes for foodborne illnesses are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and what?

Purchasing food from unsafe sources Signup and view all the answers

FATTOM stands for what?

Food, Acidity, Temperature, Time, Oxygen, Moisture Signup and view all the answers

Temperature danger zone is what?

41°F - 135°F Signup and view all the answers

Hemorrhagic colitis is prevented by controlling what?

Controlling time and temperature Signup and view all the answers

Neurotoxic shellfish poisoning (NSP) is prevented by practicing what?

Practicing personal hygiene Signup and view all the answers

Listeriosis is prevented by controlling what?

Controlling time and temperature Signup and view all the answers

Amnesic shellfish poisoning (ASP) is prevented by what?

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

Vibrio vulnificus primary septicemia is prevented by what?

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

Staphylococcal gastroenteritis is prevented by practicing what?

Practicing personal hygiene Signup and view all the answers

Norovirus gastroenteritis is prevented by practicing what?

Practicing personal hygiene Signup and view all the answers

Salmonellosis is prevented by controlling what?

Preventing cross contamination Signup and view all the answers

Giardiasis is prevented by purchasing from what?

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

Scombroid poisoning is prevented by purchasing from what?

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

Shigellosis is prevented by practicing what?

Practicing personal hygiene Signup and view all the answers

Bacillus cereus gastroenteritis is prevented by controlling what?

Controlling time and temperature Signup and view all the answers

Paralytic shellfish poisoning (PSP) is avoided by purchasing what?

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

A food handler's hands can transfer pathogens from one food to another.

True Signup and view all the answers

Food handlers who don't wash their hands correctly can cause a foodborne illness.

True Signup and view all the answers

A foodborne illness outbreak is when two or more people get sick after eating at the same place.

False Signup and view all the answers

Adults are more likely than preschool children to get sick from contaminated food.

False Signup and view all the answers

All pathogens need oxygen to grow.

False Signup and view all the answers

The most important way to prevent foodborne illness caused by a virus is to control time & temp.

False Signup and view all the answers

Salmonella Typhi is commonly linked with ground beef.

False Signup and view all the answers

Parasites are commonly associated with wild game.

True Signup and view all the answers

Leftover chili cooled on the counter is an example of _____

time temperature abuse Signup and view all the answers

Food handler wearing gloves places a chicken breast on the grill and then places lettuce and tomato on a bun is an example of _____

cross contamination Signup and view all the answers

Food handler prepping a salad stops to scratch an itch on her arm and then returns to making salad is an example of _____

poor personal hygiene Signup and view all the answers

Server setting tables touches the food contact surfaces of the water glass while placing it on the table is an example of _____

cross contamination Signup and view all the answers

Which is not a TCS food?

Orange juice Signup and view all the answers

Which is not a TCS food?

Whole wheat bread Signup and view all the answers

Which is not a type of contaminant that is a risk to food?

Histological Signup and view all the answers

What are the 6 conditions that pathogens need to grow?

Food, Acidity, Temp, Time, Oxygen, Moisture Signup and view all the answers

What foods are commonly linked to hepatitis A?

Shellfish, ready to eat food, contaminated water Signup and view all the answers

What foods are commonly linked to Salmonella Typhi?

Beverages & ready to eat food Signup and view all the answers

What foods are commonly linked to norovirus?

Shellfish, ready to eat food, contaminated water Signup and view all the answers

What foods are commonly linked to Escherichia coli (e-coli)?

Meat and produce Signup and view all the answers

What are biological contaminants?

Parasites, fungi, toxins from plants mushrooms and seafood Signup and view all the answers

What are physical contaminants?

Objects such as dirt, broken glass, bones Signup and view all the answers

What are chemical contaminants?

Cleansers, sanitizers and polishes Signup and view all the answers

You should wash your hands after a smoke break.

True Signup and view all the answers

You should not have painted fingernails when serving food.

True Signup and view all the answers

Wearing a dirty uniform or apron can contaminate food.

True Signup and view all the answers

Use hand antiseptic before washing hands.

False Signup and view all the answers

Handwashing steps order:

<ol> <li>Wet your hands and arms with hot water (at least 100 F) 2. Apply soap for good lather 3. Vigorously scrub hands and arms for 10-15 seconds 4. Rinse arms and hands thoroughly under running water 5. Dry hands and arms with single-use paper towel or hand dryer</li> </ol> Signup and view all the answers

Actions that can contaminate food include:

<ul> <li>Touching hair, face or body - Handling money - Sneezing, coughing, or using tissue</li> </ul> Signup and view all the answers

When should a food handler be excluded from operation?

<ul> <li>Has sore throat and fever when serving high-risk population - In a nursing home has jaundice - At a restaurant was vomiting this morning - At restaurant has foodborne illness by norovirus</li> </ul> Signup and view all the answers

Rinsing a cutting board will prevent cross contamination with food placed on it.

False Signup and view all the answers

Some thermometers cannot be calibrated.

False Signup and view all the answers

Chicken held at an internal temp of 125 F has been time-temp abused.

True Signup and view all the answers

How to prevent cross contamination?

<ul> <li>Use separate equipment for each type of food - Clean & sanitize all equipment and utensils after each use - Prep raw meat, fish, poultry and ready-to-eat foods at different times - Buy prepared food</li> </ul> Signup and view all the answers

Temperature danger zone is:

41 F- 135 F Signup and view all the answers

Foodborne pathogens can grow rapidly at:

70 F- 125 F Signup and view all the answers

Thermometers used to measure food temp must be accurate to:

+/- 2 F Signup and view all the answers

Store ready to eat TCS food no more than _____ days.

7 Signup and view all the answers

Five Risk Factors for Foodborne Illness:

<ol> <li>Food held at improper temperature. 2. Inadequately cooked or 'undercooked' food. 3. Contaminated food equipment. 4. Food from an unsafe source. 5. Poor personal hygiene.</li> </ol> Signup and view all the answers

Study Notes

Physical Contamination

Physical contamination occurs when foreign objects, such as bones in fish or jewelry, contaminate food.

Norovirus Prevention

Prevent Norovirus by excluding staff exhibiting symptoms like vomiting from food operations.

Bacteria Growth Conditions

Bacteria thrive in food held between 70°F and 125°F.

Seafood Toxins Prevention

To prevent seafood toxins from causing illness, purchase from approved, reputable suppliers.

Handwashing Regulations

Food handlers must wash hands at designated sinks, not utility or food prep sinks.

Allergic Reactions

Symptoms of allergic reactions can include wheezing or shortness of breath.

Food Hazard Categories

Three categories of food safety hazards include biological, physical, and chemical pollutants.

Foodborne Illness Outbreaks

An outbreak is confirmed when two or more individuals experience the same illness after consuming the same contaminated food.

Key Food Safety Practices

Essential practices include good personal hygiene, preventing cross-contamination, and proper time-temperature control.

FATTOM

FATTOM stands for Food, Acidity, Temperature, Time, Oxygen, and Moisture, essential for pathogen growth.

Temperature Danger Zone

Food held between 41°F and 135°F is at risk for rapid pathogen growth, often referred to as the temperature danger zone.

Risk Factors for Foodborne Illness

Risk factors include improper food temperature control, undercooked food, contaminated equipment, unsafe food sourcing, and poor personal hygiene.

Types of Contaminants

Biological contaminants include parasites and toxins; physical contaminants involve foreign objects; chemical contaminants are cleaning agents and sanitizers.

Safe Food Sources

High-risk foods include shellfish, ready-to-eat foods, and beverages; also, avoid purchasing from unsafe sources.

Exclusion from Food Operations

Exclude food handlers exhibiting sore throat with fever, jaundice, recent vomiting, and illness linked to Norovirus.

Handwashing Steps

Effective handwashing involves wetting hands, applying soap, scrubbing thoroughly, rinsing, and drying with a single-use towel.

Time-Temperature Abuse

Leaving food at improper temperatures is a common cause of foodborne illnesses.

Proper Equipment Usage

Use separate equipment for raw and ready-to-eat foods and sanitize after each use to prevent cross-contamination.

Thermometer Calibration

Food thermometers must be accurate within +/- 2°F for safe food temperature measurement.

TCS Food Storage

Store ready-to-eat TCS (Time-Temperature Control for Safety) food for no more than 7 days to minimize risk.

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Description

This quiz helps you prepare for the ServSafe certification exam by reviewing key concepts related to food safety, contamination, and illness prevention. Each flashcard presents critical questions and answers that are essential for ensuring safe food handling practices.