ServSafe Flashcards
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Questions and Answers

All time/temperature control for safety (TCS) food cooked in a microwave must be heated to which minimum internal temperature and then held for at least 2 minutes?

  • 170°F (77°C)
  • 165°F (74°C) (correct)
  • 150°F (66°C)
  • 145°F (63°C)

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

  • Norovirus
  • Hepatitis A (correct)
  • Salmonella Typhi
  • Shigella spp

    • What information should be included when training staff about reporting an illness?

  • Loss of sales due to reporting an illness
  • Importance of reporting an illness (correct)
  • Risk of losing a job when reporting an illness
  • Shift coverage when reporting an illness

    • Which is the correct procedure for delivering prepared hot food off-site?

    <p>Maintain hot food temperatures above 135°F (57°C).</p> Signup and view all the answers

    Which jewelry is acceptable to wear on the hands or wrist when prepping food?

    <p>Plain metal band</p> Signup and view all the answers

    Chemical sanitizer concentration is expressed as...

    <p>ppm</p> 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?

    <p>2</p> Signup and view all the answers

    What situation is considered an imminent health hazard and must be reported to the regulatory authority?

    <p>The water supply to the operation has been cut off.</p> Signup and view all the answers

    Who is required to wear a hair restraint while working?

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

    In order from top to bottom, how should a pan of fresh chicken breasts, fresh salmon, a carton of broccoli, and fresh ground beef be stored on shelves in a cooler?

    <p>Broccoli, fresh salmon, fresh ground beef, and fresh chicken breasts</p> Signup and view all the answers

    If a customer with a food allergy accidentally receives a dish with the allergen in it, what should the food handler do?

    <p>Throw out the dish and prepare it again.</p> Signup and view all the answers

    A service sink should be used for...

    <p>Cleaning mops and throwing out waste water.</p> Signup and view all the answers

    At which sink should garbage containers be washed and rinsed?

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

    Tabletop food service equipment on legs should have a space between the base of the equipment and the tabletop of AT LEAST...

    <p>4 in (10 cm)</p> Signup and view all the answers

    Knives and utensils used to cut melons at room temperature must be cleaned and sanitized at least every how many hours?

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

    All ready-to-eat time/temperature control for safety (TCS) food prepared on-site should be properly labeled if it is going to be held for longer than how many hours?

    <p>24</p> Signup and view all the answers

    When raw sewage backs up onto the floor of the kitchen, the operation must...

    <p>Immediately close the operation, correct the problem, and thoroughly clean the facility.</p> Signup and view all the answers

    Which food handler activity is MOST LIKELY to contaminate food?

    <p>Drinking a can of soda while working</p> Signup and view all the answers

    Ready-to-eat time/temperature control for safety foods (TCS) food prepared on-site may be stored in a cooler for up to 7 days when the maximum internal food temperature is...

    <p>41°F (5°C)</p> Signup and view all the answers

    Which of the following foods located at a self-service area must be protected by a sneeze guard?

    <p>Chopped lettuce</p> Signup and view all the answers

    Egg salad sandwiches are served at an offsite location without temperature control. The sandwiches are removed from cold holding at 11 a.m. At what time will the sandwiches need to be thrown out?

    <p>5 p.m</p> Signup and view all the answers

    The water supply at a food establishment is shut off for many hours. What should the Person in Charge do if another source of drinking water is not available?

    <p>Stop serving food until the water is restored.</p> Signup and view all the answers

    An operation wants to hold a pan of hot food using time as a public health control. What must the label on the pan of food indicate?

    <p>The four-hour time limit when the food must be discarded.</p> Signup and view all the answers

    The minimum water temperature when sanitizing utensils using hot water is...

    <p>171°F (77°C)</p> Signup and view all the answers

    The purpose of an air gap is to...

    <p>Prevent a backflow.</p> Signup and view all the answers

    There has been a sewage back-up in the food preparation area. What is the FIRST step the Person in Charge should take to manage the situation?

    <p>Discontinue operations immediately</p> Signup and view all the answers

    As part of an operation's food defense program, the Person in Charge should...

    <p>Restrict access by unauthorized personnel.</p> Signup and view all the answers

    Where should mop water be disposed?

    <p>Service sink</p> Signup and view all the answers

    A customer who consumes peanuts and experiences swelling and difficulty breathing may be experiencing?

    <p>An allergic reaction</p> Signup and view all the answers

    Observing food handlers' performance on the job, testing their food safety knowledge, and reviewing past health inspection reports are three ways a manager can?

    <p>Assess training needs</p> Signup and view all the answers

    Food served on a salad bar MUST be labeled with the food's...

    <p>Common name</p> Signup and view all the answers

    What is an example of a physical contaminant?

    <p>Piece of plastic</p> Signup and view all the answers

    Food handlers should wash their hands after...

    <p>Engaging in activities that contaminate hands</p> Signup and view all the answers

    Shigella spp. causes a foodborne illness that is transmitted by employees who fail to...

    <p>Wash their hands</p> Signup and view all the answers

    A seafood operation is located in a riverfront community known for its oysters. Each morning, the owner/operator harvests fresh oysters to shuck raw or cook for customers. Is this practice legal?

    <p>No, because molluscan shellfish must be purchased from an approved supplier</p> Signup and view all the answers

    Which example would be considered a physical contaminant?

    <p>Caterpillar found in a case of lettuce</p> Signup and view all the answers

    When a food recall occurs, the operation must...

    <p>Discontinue use of the food item</p> Signup and view all the answers

    Besides chlorine, what are the chemical sanitizers approved for operations?

    <p>Iodine and quaternary ammonium</p> Signup and view all the answers

    The hair, nose, throat, and infected cuts of an average healthy person...

    <p>May carry Staphylococcus</p> Signup and view all the answers

    By washing their hands each time before entering the food-prep area, a Person in Charge (PIC)...

    <p>Reinforces behavior through modeling</p> Signup and view all the answers

    A key element to a successful training program is...

    <p>Using a variety of learning tools</p> Signup and view all the answers

    A foodservice operation should do business with a supplier that...

    <p>Will deliver food items during slower, more convenient periods</p> Signup and view all the answers

    Ready-to-eat time/temperature control for safety (TCS) food prepped on-site and stored at the correct refrigerated temperature can be held for up to how many days?

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

    Barracuda is a type of predatory tropical reef fish implicated as a source of which kind of toxin?

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

    If a backflow prevention device cannot be installed, what is an alternative method that can be used to avoid backsiphonage?

    <p>Air gap</p> Signup and view all the answers

    Which medical diagnosis or illness symptom related to food, requires for a food handler to be excluded from food handling duties at work?

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

    What must the Person in Charge do if during an inspection, a health inspector finds refrigerated ready-to-eat time/temperature control for safety (TCS) food without proper date marking?

    <p>Discard the food</p> Signup and view all the answers

    Why should all time/temperature control for safety (TCS) ready-to-eat (RTE) food be labeled with a use-by date that is 7 days after it's made?

    <p>Pathogens grow to dangerous levels after 7 days</p> Signup and view all the answers

    The condition that occurs when the pressure of the water supply drops below that of the contaminated supply is known as...

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

    Water hardness can affect cleaning by...

    <p>Requiring greater contact time for sanitizers</p> Signup and view all the answers

    Which food is safe to eat if cooked to a minimum internal temperature of 145°F (63°C) for at least 15 seconds?

    <p>Baked fish</p> Signup and view all the answers

    NSF International is an organization that...

    <p>Evaluates and tests foodservice equipment</p> Signup and view all the answers

    Correct handwashing must take a total of at least how many seconds?

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

    What precaution should a food handler take when cleaning up vomit?

    <p>Wear personal protective equipment</p> Signup and view all the answers

    A cook checks the temperature of soup being held for service, and it is 130°F (54°C). The cook reheats the soup to 165°F (74°C). This is an example of...

    <p>Taking a corrective action</p> Signup and view all the answers

    What is the BEST way to handle recalled food items?

    <p>Remove them from inventory and relocate them to a separate area</p> Signup and view all the answers

    Which form of training considers the special needs of individual food handlers?

    <p>One-on-one training</p> Signup and view all the answers

    What is the proper cold holding temperature for fresh beef?

    <p>41°F (5°C)</p> Signup and view all the answers

    Seafood must be cooked to a minimum internal temperature of...

    <p>145°F (63°C)</p> Signup and view all the answers

    What is the Food and Drug Administration (FDA) requirement for an off-site caterer who will be serving food without temperature controls?

    <p>Provide written procedures, prepared in advance, made available upon request to authorities</p> Signup and view all the answers

    A food handler who is prepping salads sneezes on the food. What should the manager do first?

    <p>Discard the salad and clean and sanitize all equipment that was exposed</p> Signup and view all the answers

    A food handler is slicing roast beef continuously on a slicer for 6 hours. After 4 hours, the roast beef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. The meat is then put back on the slicer to continue slicing. What is the MOST SERIOUS risk of this procedure?

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

    Under which HACCP principle should managers establish minimum or maximum standards that must be met to prevent a hazard?

    <p>Critical limit</p> Signup and view all the answers

    Which item can be re-served to customers?

    <p>Unopened prepackaged food</p> Signup and view all the answers

    When switching tasks between raw food and ready-to-eat food, food handlers must first...

    <p>Wash their hands</p> Signup and view all the answers

    Individually packaged saltine crackers are NOT considered time/temperature control for safety (TCS) food because the...

    <p>Water activity in the crackers will not support the growth of bacteria</p> Signup and view all the answers

    The dishwasher is not working and utensils must be washed by hand in a three-compartment sink. What should the dishwasher do first?

    <p>Clean and sanitize sinks and drain boards</p> Signup and view all the answers

    Individuals who deliberately contaminate food can be accused of...

    <p>Food tampering</p> Signup and view all the answers

    Who should apply pesticides?

    <p>Pest-control operator</p> Signup and view all the answers

    What should be between the faucet and the flood rim of the sink to prevent backflow of contaminated water?

    <p>An air gap</p> Signup and view all the answers

    When using the ice-point method for calibration, what must a food handler do?

    <p>Fill a container with crushed ice and clean tap water</p> Signup and view all the answers

    After washing and rinsing, which of the following is an example of proper sanitizing?

    <p>Spraying a solution of quaternary ammonium compounds on slicer parts</p> Signup and view all the answers

    It is important to frequently clean dumpsters inside and out because this practice...

    <p>Aids in controlling pests</p> Signup and view all the answers

    An operation that wants to serve clams that are displayed live in a tank until preparation MUST...

    <p>Obtain a variance from the regulatory authority</p> Signup and view all the answers

    What is a potential contamination source that could result in foodborne illness at an outdoor, temporary serving location?

    <p>Used facial tissues kept in an apron</p> Signup and view all the answers

    The curved, sealed edge placed between the floor and the wall that makes this area easier to clean is known as...

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

    A preschool cafeteria manager protects young children's health by serving...

    <p>Pasteurized eggs</p> Signup and view all the answers

    What should a Person in Charge (PIC) do without verification that a food item is 'honestly presented'?

    <p>Throw out upon discovery</p> Signup and view all the answers

    A cook takes poultry out of the oven for service, checks the temperature of poultry that is baking, and finds that it is 150°F (66°C). The cook records this in a log and continues cooking the poultry until its temperature is 165°F (74°C). Which step in this process was the corrective action?

    <p>Continuing the cooking process</p> Signup and view all the answers

    In order to prevent food contamination, a food handler must...

    <p>Practice frequent handwashing</p> Signup and view all the answers

    Where MUST food handlers dispose of wastewater?

    <p>Service sink</p> Signup and view all the answers

    Cross-contact is most likely to occur when...

    <p>Different types of food are cooked in the same fryer oil</p> Signup and view all the answers

    If found during a food safety inspection, which hazard is grounds for closing a foodservice operation?

    <p>Significant lack of refrigeration</p> Signup and view all the answers

    To prevent food in a self-service area from becoming contaminated by guests, an operation should...

    <p>Require food handlers to monitor the self-service area</p> Signup and view all the answers

    Study Notes

    Food Safety and Contamination

    • Allergic reactions can occur from consuming peanuts, indicated by symptoms such as swelling and difficulty breathing.
    • Physical contaminants include items like plastics that can cause harm if ingested.
    • Food handlers must wash hands after engaging in activities that can contaminate them.

    Food Handler Training and Management

    • Managers can assess training needs by observing food handlers, testing knowledge, and reviewing health inspection reports.
    • Using a variety of learning tools is crucial for effective training programs.

    Food Labeling and Safety Practices

    • Food on salad bars must be labeled with its common name for identification.
    • Ready-to-eat time/temperature control for safety (TCS) foods must be labeled with a use-by date of no more than 7 days after preparation due to pathogen risks.

    Temperature Control and Cooking Guidelines

    • Baked fish must be cooked to an internal temperature of at least 145°F (63°C).
    • All TCS foods cooked in a microwave must reach a minimum of 165°F (74°C) and remain at that temperature for at least 2 minutes.
    • Poultry must also be cooked to 165°F (74°C) for safe consumption.

    Handling Food Recalls and Safety Equipment

    • In the event of a food recall, operations must discontinue use of the affected food item immediately.
    • NSF International evaluates and tests foodservice equipment to ensure safety standards are met.
    • An air gap is necessary to prevent backflow contamination in water systems.

    Hygiene and Personal Conduct

    • Food handlers should not wear jewelry, except for plain metal bands, while preparing food for hygiene reasons.
    • Personal Protective Equipment (PPE) is essential when cleaning up hazardous materials like vomit.

    Inspection and Regulatory Compliance

    • An imminent health hazard, such as a water supply cut, requires immediate reporting to health authorities.
    • Significant lack of refrigeration can result in immediate closure of foodservice operations during inspections.

    Cross-contamination Prevention

    • Cross-contact is most likely when different types of food are cooked in the same oil, highlighting the importance of using separate equipment for different food types.
    • Precautions must be taken when switching tasks between raw and ready-to-eat foods, such as proper handwashing protocols.

    Customer Safety and Education

    • Operators must inform customers of potential hazards when serving live shellfish, ensuring they are aware of the risks associated with consumption.
    • Guest self-service areas must be monitored by employees to minimize contamination risks.

    Reporting Illness and Employee Health

    • Employees indicating symptoms of jaundice should be assessed for possible hepatitis A exposure, impacting their ability to work with food.
    • Importance of reporting illnesses emphasizes the need for transparency and health safety in food handling.

    Cooking and Storage Regulations

    • Foods such as clams displayed live must be obtained legally, adhering to strict safety regulations, including obtaining necessary permits from authorities.
    • Utensils should always be sanitized in a clean three-compartment sink to prevent cross-contamination.

    Conclusion

    • Enhancing food safety practices through adherence to guidelines can significantly reduce the risk of foodborne illnesses, ensuring the well-being of both employees and customers. Proper training, clear labeling, hygiene protocols, and compliance with health regulations are essential components of effective food service operations.### Health and Safety Regulations
    • An employee is permitted to return to work if cleared from Shigella spp. by a doctor.
    • TCS food storage temperature must be maintained at 41°F (5°C) or below; a reading of 48°F (9°C) indicates a potential risk.
    • Use a service sink specifically for cleaning mops and disposing of wastewater.
    • Garbage containers should be washed in the service sink to prevent contamination.

    Employee Responsibilities

    • Dishwashers must wear hair restraints to prevent hair contamination.
    • In case of cross-contact involving allergens, food handlers must discard contaminated dishes and prepare new ones.
    • Proper procedures for handling vomiting and diarrhea incidents must be established and followed.

    Food Storage and Labeling Practices

    • Fresh chicken, salmon, broccoli, and ground beef should be stored from top to bottom in the order: broccoli, fresh salmon, fresh ground beef, fresh chicken breasts to avoid cross-contamination.
    • Ready-to-eat TCS food must be labeled if held for longer than 24 hours.
    • Egg salad sandwiches held without temperature control must be discarded after 5 p.m. if removed from cold holding at 11 a.m.

    SANITATION AND CLEANING

    • The first sink in a three-compartment sink is designated for cleaning, followed by rinsing and sanitizing.
    • Non-food-contact surfaces must be nonabsorbent to ensure proper sanitation.
    • Knives and utensils used for cutting room temperature melons require cleaning and sanitizing every 4 hours.

    Emergency Situations

    • If a water supply is shut off, food service must cease immediately until restored.
    • In case of sewage back-up, operations must be halted until the issue is resolved.
    • Air gaps are crucial for preventing backflow and maintaining sanitary conditions.

    Food Safety and Handling

    • Food should not be prepared at home for service in a food establishment unless a variance or HACCP plan is in place.
    • Drinking beverages while working risks food contamination and should not occur in food preparation areas.
    • TCS food prepared on-site can be stored for up to 7 days at a maximum internal temperature of 41°F (5°C).

    Food Defense Measures

    • Personnel must restrict access to food prep areas to authorized individuals only to protect food safety.
    • Always report suspicious activities to relevant authorities for safety.

    Miscellaneous

    • The maximum allowable gap between tabletop equipment and the surface is at least 4 in (10 cm).
    • A food establishment's label on hot food must indicate a four-hour discard time for holding using time as a public health control.

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    Test your knowledge of food safety practices and allergen management with these ServSafe flashcards. Each card presents a scenario or question that is essential for keeping food establishments safe and compliant with health regulations.

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