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Servsafe Final Exam Flashcards
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Servsafe Final Exam Flashcards

Created by
@WinningDandelion

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?

<p>Temperature Control for Safety</p> Signup and view all the answers

What is the Danger Zone temperature range?

<p>41-135</p> Signup and view all the answers

Name some examples of TCS Foods.

<p>Milk, eggs, shellfish, fish, meats, meat alternatives, untreated garlic and oil mixtures, baked potatoes, raw sprouts, cooked rice, cut tomatoes, and cut melons</p> Signup and view all the answers

What are the three types of contamination?

<p>Biological, physical, chemical</p> Signup and view all the answers

What are Biological contaminants?

<p>Bacteria, virus, parasites, fungi, natural toxins</p> Signup and view all the answers

What are Chemical contaminants?

<p>Cleaners, sanitizers, toxic metals from non-food service grade utensils and cookware, pesticides</p> Signup and view all the answers

What are Physical contaminants?

<p>Foreign objects</p> Signup and view all the answers

Match the following with the top reasons for food outbreaks:

<p>Purchasing from unsafe sources = 1 Failing to cook food adequately = 2 Holding food at incorrect temperatures = 3 Contaminated equipment = 4 Poor personal hygiene = 5</p> Signup and view all the answers

What does Time-temperature abuse mean?

<p>TCS foods are left in the danger zone for more than 4 hours</p> Signup and view all the answers

Define Cross contamination.

<p>Contaminants cross to a food that is not going to be cooked any further</p> Signup and view all the answers

Why is Poor personal hygiene a risk?

<p>Food handlers cause foodborne illness</p> Signup and view all the answers

What are Foodborne infections?

<p>When a person eats food containing pathogens</p> Signup and view all the answers

What are Foodborne intoxications?

<p>Result when a person eats food containing pathogens which then grow in the intestines and cause illness</p> Signup and view all the answers

Where can Bacteria be found?

<p>Found everywhere and under favorable conditions, can grow rapidly</p> Signup and view all the answers

What does FATTOM stand for?

<p>Food, Acidity, Temperature, Time, Oxygen, Moisture</p> Signup and view all the answers

How can you defend against Viruses?

<p>Practicing good personal hygiene and minimizing bare hand contact with ready-to-eat food</p> Signup and view all the answers

What are Fish toxins?

<p>Scombroid and Ciguatera</p> Signup and view all the answers

What is an Approved supplier?

<p>All produce should be purchased from an inspected supplier</p> Signup and view all the answers

What are signs of an Allergic reaction?

<p>Itching, tightening of throat, wheezing, hives, swelling, diarrhea, vomiting, cramps, and loss of consciousness</p> Signup and view all the answers

What are Common food allergens?

<p>Milk, dairy, eggs, shellfish, fish, wheat, soy, peanuts, and tree nuts</p> Signup and view all the answers

At what temperature should hands be washed?

<p>100F</p> Signup and view all the answers

Gloves must be changed every ___ hours or when starting a new task.

<p>4</p> Signup and view all the answers

The only jewelry allowed is a ___.

<p>plain wedding band</p> Signup and view all the answers

Employees with a sore throat with a fever should be ___ from working with or around food.

<p>restricted</p> Signup and view all the answers

Employees with active Jaundice, diarrhea or vomiting should be ___ from working with or around food.

<p>excluded</p> Signup and view all the answers

What should you do if employees are diagnosed with certain pathogens?

<p>Contact the health department</p> Signup and view all the answers

Thermometers should be ____ before each shift to ensure accuracy.

<p>calibrated</p> Signup and view all the answers

A bimetallic stemmed thermometer should be immersed in the product from the tip to the end of the ___.

<p>sensing area</p> Signup and view all the answers

An infrared thermometer cannot be used to take the ___ temperature.

<p>internal</p> Signup and view all the answers

___ probe is used for internal temperature of food.

<p>penetration</p> Signup and view all the answers

___ probe is used for liquids.

<p>immersion</p> Signup and view all the answers

___ probe is used for surface.

<p>surface</p> Signup and view all the answers

True or False: Glass thermometers can be used to measure food temperatures.

<p>False</p> Signup and view all the answers

A ___ has been inspected and meets all applicable local, state, and federal laws.

<p>approved supplier</p> Signup and view all the answers

Cold TCS foods must be delivered at what temperature?

<p>41F or lower</p> Signup and view all the answers

What temperature must Live Shellfish and Shell eggs be delivered?

<p>45F or lower</p> Signup and view all the answers

Hot TCS foods must be delivered at what temperature?

<p>135F or higher</p> Signup and view all the answers

Frozen foods must be delivered ___ .

<p>frozen solid</p> Signup and view all the answers

What should all packaging and containers be labeled with?

<p>Name of food and expiration date</p> Signup and view all the answers

____ must be set at 39F or lower.

<p>refrigerators</p> Signup and view all the answers

Cool food to what temperature before placing it in the refrigerator?

<p>70F</p> Signup and view all the answers

___ areas should be kept at 50-70F with a relative humidity of 50-60%.

<p>dry storage</p> Signup and view all the answers

Food in dry storage should be at least __ inches off the ground.

<p>6</p> Signup and view all the answers

What temperature should fresh meat, poultry, fish, and dairy products be stored at?

<p>41F or lower</p> Signup and view all the answers

How long must shell stock identification tags be kept?

<p>90 days</p> Signup and view all the answers

___ should not be washed before storage because it increases chances of ___.

<p>mold, washing</p> Signup and view all the answers

UHT items should be stored in the fridge at 41F or lower for a max of ___ days.

<p>7</p> Signup and view all the answers

____ frozen food in the refrigerator, under cool running water, in a microwave oven, or as part as cooking process.

<p>thaw</p> Signup and view all the answers

True or False: Never thaw food at room temperature.

<p>True</p> Signup and view all the answers

What is the required temperature for cooking chicken, stuffed meats, stuffed pasta, and leftovers?

<p>165F</p> Signup and view all the answers

What is the required temperature for ground meat, injected meat, eggs to be held?

<p>155F</p> Signup and view all the answers

What is the required temperature for steak, chops, fish, roasts, and eggs short order?

<p>145F</p> Signup and view all the answers

What is the required temperature for vegetables, fruit, pasta, and beans?

<p>135F</p> Signup and view all the answers

How hot must leftover TCS foods be reheated to within two hours?

<p>165</p> Signup and view all the answers

Check the internal temp of food being held at least every ___ hours.

<p>4</p> Signup and view all the answers

At what temperature should hot holding be maintained?

<p>135 or higher</p> Signup and view all the answers

At what temperature should cold holding be maintained?

<p>41 or lower</p> Signup and view all the answers

Hot food can be held for a maximum of ___ hours.

<p>4</p> Signup and view all the answers

Cold food can be held for a maximum of ___ hours.

<p>6</p> Signup and view all the answers

What are the five most common causes of foodborne illness?

<p>Unsafe sources, cooked improperly, improper temperatures, contaminated equipment, poor personal hygiene</p> Signup and view all the answers

What does HACCP stand for?

<p>Hazard Analysis Critical Control Point</p> Signup and view all the answers

What is Coving?

<p>Curved, sealed edge placed between the floor and the wall to make cleaning easier</p> Signup and view all the answers

Restrooms must have ___ , soap, a means to dry hands, waste container, signage saying employees must wash hands.

<p>hot/cold water</p> Signup and view all the answers

True or False: Vacuum breakers and air gaps can be used to control backflow.

<p>True</p> Signup and view all the answers

50 foot candles are used for?

<p>Food prep area</p> Signup and view all the answers

___ foot candles are used for handwashing, buffet, restrooms, wait stations, and display areas.

<p>20</p> Signup and view all the answers

___ foot candles are used inside walk-in refrigerators, dry storage areas, and dining rooms.

<p>10</p> Signup and view all the answers

What is cleaning?

<p>The process of removing food and other types of soil from a surface</p> Signup and view all the answers

What is sanitizing?

<p>The process of reducing the number of harmful microorganisms from a clean surface to safe levels</p> Signup and view all the answers

What is the three-step process for food-contact surfaces?

<p>Wash, Rinse, Sanitize, Air-Dry</p> Signup and view all the answers

What information should be posted on the dishwashing machine?

<p>Water temp, pressure, conveyor speed, and chemical concentration</p> Signup and view all the answers

What does MSDS stand for?

<p>Material Safety Data Sheet</p> Signup and view all the answers

What can indicate a roach problem?

<p>Oily smell, dropping look like grains of black pepper, and capsule egg cases</p> Signup and view all the answers

What signs can indicate a rodent problem?

<p>Droppings, signs of gnawing, tracks, nesting materials, and holes</p> Signup and view all the answers

What type of pathogens can flies carry?

<p>Shigellosis and typhoid fever</p> Signup and view all the answers

What levels of government control food safety in the US?

<p>Federal, State, local</p> Signup and view all the answers

At what levels are regulations usually enforced?

<p>State and local</p> Signup and view all the answers

Where is Staph often found?

<p>In hospitals, on faces, and in the nose</p> Signup and view all the answers

Where is E.Coli typically found?

<p>In undercooked beef</p> Signup and view all the answers

What does Listeria cause and where is it found?

<p>Causes miscarriage, found in deli meats</p> Signup and view all the answers

Where is Bacillus Cereus found?

<p>In cooked rice dishes</p> Signup and view all the answers

True or False: Cooking or freezing can kill spores.

<p>False</p> Signup and view all the answers

Why are preschool age children at higher risk for foodborne illness?

<p>Because their immune system is weak</p> Signup and view all the answers

Sprouts is a __ food.

<p>TCS</p> Signup and view all the answers

What is the main risk of leaving raw chicken breasts out at room temperature?

<p>Time-temperature abuse</p> Signup and view all the answers

What is the risk when a server cleans a table with a wiping cloth and then puts it in an apron pocket?

<p>Poor sanitizing</p> Signup and view all the answers

What are common symptoms of Foodborne illness?

<p>Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice</p> Signup and view all the answers

What is the most important way to prevent a foodborne illness from bacteria?

<p>TTC</p> Signup and view all the answers

What pathogen probably caused the illness when a customer complains of vomiting and diarrhea a few hours after eating raw oysters?

<p>Norovirus</p> Signup and view all the answers

Parasites are commonly linked with what type of food?

<p>Seafood</p> Signup and view all the answers

What caused the illness when a customer had a reversal of hot and cold sensations after eating seafood?

<p>Toxin</p> Signup and view all the answers

What are dangerous foods for people with allergies?

<p>Eggs and peanuts</p> Signup and view all the answers

What are symptoms of an Allergic reaction?

<p>Wheezing and shortness of breath</p> Signup and view all the answers

What must fish be before you receive it?

<p>correctly frozen</p> Signup and view all the answers

What is an example of reconditioning?

<p>Cleaning the surface of some tomato sauce cans so they can be accepted</p> Signup and view all the answers

How long can ready-to-eat TCS food that was prepped in-house be stored if it was held at 41F or lower?

<p>7 days</p> Signup and view all the answers

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.

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