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?
A food handler arrives to work with jaundice. This symptom may indicate exposure to...
What information should be included when training staff about reporting an illness?
Which is the correct procedure for delivering prepared hot food off-site?
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Which jewelry is acceptable to wear on the hands or wrist when prepping food?
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Chemical sanitizer concentration is expressed as...
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A foodborne illness outbreak occurs when at least how many people eat the same food and contract the same illness?
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What situation is considered an imminent health hazard and must be reported to the regulatory authority?
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Who is required to wear a hair restraint while working?
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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?
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If a customer with a food allergy accidentally receives a dish with the allergen in it, what should the food handler do?
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A service sink should be used for...
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At which sink should garbage containers be washed and rinsed?
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Tabletop food service equipment on legs should have a space between the base of the equipment and the tabletop of AT LEAST...
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Knives and utensils used to cut melons at room temperature must be cleaned and sanitized at least every how many hours?
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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?
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When raw sewage backs up onto the floor of the kitchen, the operation must...
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Which food handler activity is MOST LIKELY to contaminate food?
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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...
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Which of the following foods located at a self-service area must be protected by a sneeze guard?
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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?
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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?
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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?
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The minimum water temperature when sanitizing utensils using hot water is...
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The purpose of an air gap is to...
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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?
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As part of an operation's food defense program, the Person in Charge should...
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Where should mop water be disposed?
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A customer who consumes peanuts and experiences swelling and difficulty breathing may be experiencing?
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Observing food handlers' performance on the job, testing their food safety knowledge, and reviewing past health inspection reports are three ways a manager can?
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Food served on a salad bar MUST be labeled with the food's...
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What is an example of a physical contaminant?
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Food handlers should wash their hands after...
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Shigella spp. causes a foodborne illness that is transmitted by employees who fail to...
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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?
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Which example would be considered a physical contaminant?
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When a food recall occurs, the operation must...
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Besides chlorine, what are the chemical sanitizers approved for operations?
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The hair, nose, throat, and infected cuts of an average healthy person...
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By washing their hands each time before entering the food-prep area, a Person in Charge (PIC)...
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A key element to a successful training program is...
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A foodservice operation should do business with a supplier that...
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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?
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Barracuda is a type of predatory tropical reef fish implicated as a source of which kind of toxin?
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If a backflow prevention device cannot be installed, what is an alternative method that can be used to avoid backsiphonage?
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Which medical diagnosis or illness symptom related to food, requires for a food handler to be excluded from food handling duties at work?
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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?
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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?
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The condition that occurs when the pressure of the water supply drops below that of the contaminated supply is known as...
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Water hardness can affect cleaning by...
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Which food is safe to eat if cooked to a minimum internal temperature of 145°F (63°C) for at least 15 seconds?
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NSF International is an organization that...
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Correct handwashing must take a total of at least how many seconds?
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What precaution should a food handler take when cleaning up vomit?
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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...
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What is the BEST way to handle recalled food items?
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Which form of training considers the special needs of individual food handlers?
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What is the proper cold holding temperature for fresh beef?
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Seafood must be cooked to a minimum internal temperature of...
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What is the Food and Drug Administration (FDA) requirement for an off-site caterer who will be serving food without temperature controls?
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A food handler who is prepping salads sneezes on the food. What should the manager do first?
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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?
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Under which HACCP principle should managers establish minimum or maximum standards that must be met to prevent a hazard?
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Which item can be re-served to customers?
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When switching tasks between raw food and ready-to-eat food, food handlers must first...
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Individually packaged saltine crackers are NOT considered time/temperature control for safety (TCS) food because the...
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The dishwasher is not working and utensils must be washed by hand in a three-compartment sink. What should the dishwasher do first?
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Individuals who deliberately contaminate food can be accused of...
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Who should apply pesticides?
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What should be between the faucet and the flood rim of the sink to prevent backflow of contaminated water?
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When using the ice-point method for calibration, what must a food handler do?
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After washing and rinsing, which of the following is an example of proper sanitizing?
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It is important to frequently clean dumpsters inside and out because this practice...
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An operation that wants to serve clams that are displayed live in a tank until preparation MUST...
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What is a potential contamination source that could result in foodborne illness at an outdoor, temporary serving location?
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The curved, sealed edge placed between the floor and the wall that makes this area easier to clean is known as...
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A preschool cafeteria manager protects young children's health by serving...
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What should a Person in Charge (PIC) do without verification that a food item is 'honestly presented'?
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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?
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In order to prevent food contamination, a food handler must...
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Where MUST food handlers dispose of wastewater?
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Cross-contact is most likely to occur when...
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If found during a food safety inspection, which hazard is grounds for closing a foodservice operation?
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To prevent food in a self-service area from becoming contaminated by guests, an operation should...
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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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Description
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.
