Questions and Answers
What is a Foodborne Illness?
A disease carried or transmitted to people by food
What defines a Foodborne Illness Outbreak?
When two or more people experience the same illness after eating the same food
Who are considered High Risk Populations?
Infants, preschool age children, pregnant women, the elderly, people taking medications, people who are ill
What does TCS stand for?
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What is the Danger Zone temperature range?
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Name some examples of TCS Foods.
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What are the three types of contamination?
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What are Biological contaminants?
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What are Chemical contaminants?
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What are Physical contaminants?
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Match the following with the top reasons for food outbreaks:
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What does Time-temperature abuse mean?
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Define Cross contamination.
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Why is Poor personal hygiene a risk?
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What are Foodborne infections?
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What are Foodborne intoxications?
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Where can Bacteria be found?
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What does FATTOM stand for?
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How can you defend against Viruses?
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What are Fish toxins?
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What is an Approved supplier?
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What are signs of an Allergic reaction?
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What are Common food allergens?
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At what temperature should hands be washed?
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Gloves must be changed every ___ hours or when starting a new task.
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The only jewelry allowed is a ___.
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Employees with a sore throat with a fever should be ___ from working with or around food.
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Employees with active Jaundice, diarrhea or vomiting should be ___ from working with or around food.
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What should you do if employees are diagnosed with certain pathogens?
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Thermometers should be ____ before each shift to ensure accuracy.
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A bimetallic stemmed thermometer should be immersed in the product from the tip to the end of the ___.
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An infrared thermometer cannot be used to take the ___ temperature.
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___ probe is used for internal temperature of food.
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___ probe is used for liquids.
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___ probe is used for surface.
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True or False: Glass thermometers can be used to measure food temperatures.
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A ___ has been inspected and meets all applicable local, state, and federal laws.
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Cold TCS foods must be delivered at what temperature?
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What temperature must Live Shellfish and Shell eggs be delivered?
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Hot TCS foods must be delivered at what temperature?
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Frozen foods must be delivered ___ .
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What should all packaging and containers be labeled with?
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____ must be set at 39F or lower.
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Cool food to what temperature before placing it in the refrigerator?
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___ areas should be kept at 50-70F with a relative humidity of 50-60%.
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Food in dry storage should be at least __ inches off the ground.
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What temperature should fresh meat, poultry, fish, and dairy products be stored at?
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How long must shell stock identification tags be kept?
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___ should not be washed before storage because it increases chances of ___.
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UHT items should be stored in the fridge at 41F or lower for a max of ___ days.
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____ frozen food in the refrigerator, under cool running water, in a microwave oven, or as part as cooking process.
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True or False: Never thaw food at room temperature.
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What is the required temperature for cooking chicken, stuffed meats, stuffed pasta, and leftovers?
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What is the required temperature for ground meat, injected meat, eggs to be held?
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What is the required temperature for steak, chops, fish, roasts, and eggs short order?
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What is the required temperature for vegetables, fruit, pasta, and beans?
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How hot must leftover TCS foods be reheated to within two hours?
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Check the internal temp of food being held at least every ___ hours.
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At what temperature should hot holding be maintained?
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At what temperature should cold holding be maintained?
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Hot food can be held for a maximum of ___ hours.
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Cold food can be held for a maximum of ___ hours.
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What are the five most common causes of foodborne illness?
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What does HACCP stand for?
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What is Coving?
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Restrooms must have ___ , soap, a means to dry hands, waste container, signage saying employees must wash hands.
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True or False: Vacuum breakers and air gaps can be used to control backflow.
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50 foot candles are used for?
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___ foot candles are used for handwashing, buffet, restrooms, wait stations, and display areas.
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___ foot candles are used inside walk-in refrigerators, dry storage areas, and dining rooms.
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What is cleaning?
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What is sanitizing?
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What is the three-step process for food-contact surfaces?
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What information should be posted on the dishwashing machine?
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What does MSDS stand for?
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What can indicate a roach problem?
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What signs can indicate a rodent problem?
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What type of pathogens can flies carry?
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What levels of government control food safety in the US?
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At what levels are regulations usually enforced?
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Where is Staph often found?
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Where is E.Coli typically found?
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What does Listeria cause and where is it found?
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Where is Bacillus Cereus found?
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True or False: Cooking or freezing can kill spores.
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Why are preschool age children at higher risk for foodborne illness?
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Sprouts is a __ food.
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What is the main risk of leaving raw chicken breasts out at room temperature?
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What is the risk when a server cleans a table with a wiping cloth and then puts it in an apron pocket?
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What are common symptoms of Foodborne illness?
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What is the most important way to prevent a foodborne illness from bacteria?
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What pathogen probably caused the illness when a customer complains of vomiting and diarrhea a few hours after eating raw oysters?
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Parasites are commonly linked with what type of food?
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What caused the illness when a customer had a reversal of hot and cold sensations after eating seafood?
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What are dangerous foods for people with allergies?
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What are symptoms of an Allergic reaction?
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What must fish be before you receive it?
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What is an example of reconditioning?
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How long can ready-to-eat TCS food that was prepped in-house be stored if it was held at 41F or lower?
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Study Notes
Food Safety Basics
- Foodborne Illness: Illness transmitted through contaminated food.
- Outbreak: Occurs when two or more individuals contract the same illness from eating the same food.
High-Risk Groups
- Vulnerable populations include infants, pregnant women, the elderly, and those with compromised immune systems or illnesses.
Temperature Control
- TCS: Refers to Temperature Control for Safety, essential for preventing foodborne illnesses.
- Danger Zone: Temperature range of 41°F to 135°F, where bacteria grow rapidly.
Types of Contamination
- Biological: Includes bacteria, viruses, parasites, fungi, and natural toxins.
- Chemical: Involves cleaners, sanitizers, and pesticides.
- Physical: Foreign objects like hair, metal shards, or glass.
Foodborne Illness Causes
- Major causes include purchasing unsafe food, inadequate cooking, improper temperature maintenance, contaminated equipment, and poor personal hygiene.
Contamination Risks
- Common contamination types involve time-temperature abuse, cross-contamination, and poor hygiene practices.
Foodborne Illness Types
- Infections: Caused by consuming food with pathogens.
- Intoxications: Result from consuming food containing toxins produced by pathogens.
Bacteria and Viruses
- Bacteria can proliferate rapidly under favorable conditions (Food, Acidity, Temperature, Time, Oxygen, Moisture - FATTOM).
- Good hygiene practices can help prevent virus spread.
Allergen Awareness
- Common allergens include milk, eggs, shellfish, fish, peanuts, tree nuts, soy, and wheat. Symptoms of allergic reactions may include hives, wheezing, and gastrointestinal distress.
Handwashing and Hygiene
- Proper handwashing requires water at 100°F and includes thorough washing, rinsing, and drying.
- Employees with certain symptoms (like sore throat with fever) must be restricted from food handling.
Thermometer Use
- Thermometers must be calibrated before each shift. Various probes serve specific purposes: penetration for meat, immersion for liquids, and surface for flat foods.
Food Storage Guidelines
- TCS foods should be maintained at specific temperatures (41°F or lower for cold foods, 135°F or higher for hot foods).
- Dry storage requires a temperature range of 50-70°F with humidity control.
Cooking Temperatures
- Requirements for cooking:
- Chicken and leftovers: 165°F
- Ground meat and eggs: 155°F
- Fish and steaks: 145°F
- Vegetables and pasta: 135°F
Shelf Life and Thawing
- Use TCS food within 7 days if stored under appropriate conditions. Proper thawing methods include refrigeration or running water; never at room temperature.
Cleaning and Sanitizing
- Effective cleaning involves removing soil; sanitizing reduces microorganisms to safe levels. The process consists of washing, rinsing, sanitizing, and air-drying.
Pest Management
- Signs of pest infestations like roaches (oily smell, droppings) or rodents (droppings, gnawing) need immediate attention.
Governmental Regulations
- Food safety in the US is regulated at federal, state, and local levels, with local enforcement being common.
Common Pathogens
- Pathogens often associated with specific foods:
- E.Coli: Typically found in undercooked beef.
- Listeria: Linked to deli meats and can cause miscarriage.
- Staph: Commonly found on skin and in the nose.
Food Handling Best Practices
- Ready-to-eat TCS food must be consumed or discarded within 7 days if kept at 41°F or less.
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Prepare for the Servsafe final exam with these flashcards focused on key terms and definitions related to food safety. Cover essential topics such as foodborne illnesses, outbreaks, and high-risk populations to ensure a comprehensive understanding. Ideal for anyone looking to pass the Servsafe certification.