ServSafe Flashcards: 90 Questions

Questions and Answers

Which action could lead to cross contamination?

Washing hands before touching food

Touching more than one TCS food before washing your hands (correct)

Using separate utensils for different foods

Touching one TCS food before washing your hands

What is the primary risk associated with transporting ice in containers originally used to store chemicals?

May still have residue after they have been cleaned

Which procedure would help protect food from contamination by food handlers and customers?

Storing food in glass containers

Using plastic wrap to cover food

Using open containers

Installing sneeze guards above the salad bar (correct)

What is the third compartment in a three-compartment sink used for?

Sanitizing Signup and view all the answers

Why should training documentation reports be kept?

They verify that training has been completed Signup and view all the answers

What type of backflow prevention must a correctly designed and installed three-compartment sink have?

Air gap Signup and view all the answers

Which hazard is grounds for closing a foodservice operation if found during a food safety inspection?

Significant lack of refrigeration Signup and view all the answers

What must a food handler remove before working with food?

Medical bracelet Signup and view all the answers

What is the only acceptable jewelry for a food handler?

Plain metal ring Signup and view all the answers

Which cleaning agent would best remove mineral buildup on the steam table?

Delimer Signup and view all the answers

What is the most serious risk of slicing roast beef continuously for 6 hours if it is removed after 4 hours?

Time temperature abuse of the roast beef Signup and view all the answers

Where is the best location for chemical detergents and sanitizers to be stored?

On shelves in the dishwashing area Signup and view all the answers

The hair, nose, throat, and infected cuts of an average healthy person may carry?

Staphylococcus Signup and view all the answers

Who should the manager contact when reporting a suspected foodborne illness?

Local regulatory authority Signup and view all the answers

If waste water backs up into the kitchen, who should be contacted after the regulatory authority suspends the permit to operate?

Licensed plumber Signup and view all the answers

What is the first thing a person in charge should do when someone arrives for an inspection?

Ask for identification Signup and view all the answers

What is the reaction of the immune system to a specific food called?

Food intolerance Signup and view all the answers

Tabletop equipment on legs requires a clearance of at least?

4 inches Signup and view all the answers

Shucked oysters must be?

Purchased from an approved supplier Signup and view all the answers

Which food should be stored below all others in a cooler?

Raw poultry Signup and view all the answers

A food handler must discard commercially prepared potato salad after how many days if stored properly?

7 Signup and view all the answers

What is the correct way to clean a cutting board?

Wash, rinse, and sanitize Signup and view all the answers

An illness caused by which pathogen must be reported to the regulatory authority?

Norovirus Signup and view all the answers

Which temperature is acceptable for cold storing potato salad?

46 F Signup and view all the answers

Cross contact is a concern with?

Allergens in food Signup and view all the answers

When prepping food for customers with a food allergy, food handlers must?

Wash, rinse, and sanitize cookware and utensils first Signup and view all the answers

Hand antiseptics may only be used if they are?

Approved by the FDA 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?

Broccoli, fresh salmon, fresh ground beef, and fresh chicken breasts Signup and view all the answers

Which sink should be used to empty mop buckets and rinse cleaning tools and brushes?

Service Signup and view all the answers

A food handler should recalibrate a thermometer after?

It falls on the floor Signup and view all the answers

Sinks must be used for the correct intended purpose to prevent?

Cross contamination Signup and view all the answers

The most effective way to prevent pest problems is by?

Maintaining a clean environment Signup and view all the answers

A delivery of rice boxes should be rejected if the?

Box bottoms are water stained Signup and view all the answers

What step in the cooking process is corrective when poultry is checked at 150 F?

Continuing the cooking process Signup and view all the answers

The most common transmission form for hepatitis A in foodborne illness outbreaks involving ready-to-eat foods is?

An infected employee Signup and view all the answers

Which information is required on a safety data sheet (SDS)?

First aid information Signup and view all the answers

A cherry pit in a slice of pie is which type of contaminant?

Physical 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

Which practice reduces the risk of contamination in a food prep area?

Drinking beverages from a covered container with a straw Signup and view all the answers

A consumer advisory is required when serving?

Cooked to order hamburgers Signup and view all the answers

An operation is forced to close due to a natural disaster. Who must issue the authorization to reopen?

State or local regulatory authority Signup and view all the answers

What must an operation do during a food recall?

Discontinue use of the item Signup and view all the answers

Reviewing video surveillance is part of which ALERT food defense awareness step?

Employees Signup and view all the answers

What is the appropriate concentration for an iodine sanitizer?

12.5-25 ppm Signup and view all the answers

How should food and supplies be stored in a dry storage area?

Away from the walls and 6 inches off the floor Signup and view all the answers

Air curtains should be installed at the delivery entrance of an operation to?

Deny pest access Signup and view all the answers

Gloves should be used when handling ready-to-eat food that?

Will not be cooked further Signup and view all the answers

What item is a major food allergen?

Soybeans Signup and view all the answers

Within 2 hours of hot holding in a self-service area, the temperature of soup has dropped to 130 F. The soup must be reheated to a temperature of?

165 F for 15 seconds Signup and view all the answers

When washing hands properly, which other body part must also be cleaned?

Exposed parts of forearms Signup and view all the answers

Which activity helps to prevent food contamination?

Reusing plates at a self-service area Signup and view all the answers

Which is the best way to thaw frozen shrimp?

Under refrigeration at 41 F or lower Signup and view all the answers

The primary goal of active managerial control is to reduce the risk of?

Foodborne illness Signup and view all the answers

A manager should store canned soup that has been recalled in a?

Dry storage with a do not use label Signup and view all the answers

When should food contact surfaces be cleaned and sanitized?

After each task Signup and view all the answers

If an operation offers take-out meals produced using the reduced-oxygen packaging (ROP) method, what must the operation do?

Create a HACCP plan Signup and view all the answers

Which raw food should be stored above all others in a cooler to minimize cross contamination?

Carrots Signup and view all the answers

What is the primary source of hepatitis A?

Human feces Signup and view all the answers

ALERT is an acronym that represents?

A way to decrease the risk of intentional food contamination Signup and view all the answers

A food handler working in a self-service area should ensure cold food is held at which temperature or lower?

41 F Signup and view all the answers

Operations serving highly susceptible populations should NOT serve?

Undercooked eggs Signup and view all the answers

What is the maximum number of days that sliced roast beef can remain refrigerated at 41 F or below before it must be discarded?

7 Signup and view all the answers

When is food considered adulterated?

When it is held under unsanitary conditions Signup and view all the answers

Traces of pesticides on raw poultry breasts represent which type of contamination?

Chemical Signup and view all the answers

The MOST important aspect of personal cleanliness is?

Frequent and thorough handwashing Signup and view all the answers

The temperature of poultry is monitored during cooking to determine if a critical limit is met. This is an example of?

Monitoring to determine if a critical limit is met Signup and view all the answers

Food contamination is MOST LIKELY to happen when food handlers?

Chew tobacco Signup and view all the answers

Which is an example of 'cleaning'?

Removing food bits from a slicer with a wiping cloth Signup and view all the answers

Allowing a disgruntled employee to enter the food prep area could cause which food safety issue?

Deliberate contamination Signup and view all the answers

Garbage containers used by an operation should be?

Leak proof, waterproof, and easy to clean Signup and view all the answers

Why is a hose left submerged in a bucket a risk to the water supply?

A cross connection has been created Signup and view all the answers

Which food would be safe to serve to a highly susceptible population?

Chocolate sauce Signup and view all the answers

What is the most effective way of training food handlers on a new recipe?

Demonstration Signup and view all the answers

Which food container is suitable for transporting food?

Metal pan with aluminum foil cover Signup and view all the answers

Using coated or shatter resistant light bulbs helps prevent which type of contamination?

Physical Signup and view all the answers

Outside garbage containers must be?

Sealed with tight fitting lids Signup and view all the answers

An operation can reduce the likelihood of biological contamination by?

Purchasing seafood from approved, reputable sources Signup and view all the answers

What is the correct response to a sewage backflow in an operation?

Close the operation immediately Signup and view all the answers

A virus of particular concern to food safety is?

Norovirus Signup and view all the answers

To make cleaning easier, the area where floors and walls meet should be?

Coved Signup and view all the answers

Egg salad sandwiches are served at an offsite location without temperature control. What time should the egg salad have been thrown out?

3 pm Signup and view all the answers

A handwashing station must have hot and cold running water, soap, a garbage container, and an acceptable method for?

Drying hands Signup and view all the answers

Hot water in a hand washing sink must reach a temperature of at least?

100 F Signup and view all the answers

Before what activity must food handlers wash their hands?

Preparing poultry Signup and view all the answers

Which of the following is evidence of deliberate tampering of food?

Protective seal or wrapper is missing from a food container Signup and view all the answers

It is July 22nd and chicken salad is being prepared with leftover chicken that was grilled on July 20th. By what date must the chicken salad be served or thrown out?

July 27th Signup and view all the answers

What must be done before reusing a durable 5-gallon bucket that initially contained pickles?

It must be cleaned and sanitized Signup and view all the answers

Under what circumstances can a warewashing sink be used to wash produce?

It is cleaned and sanitized before and after washing the produce Signup and view all the answers

Before preparing a sandwich for a customer, what should the deli clerk do?

Wash hands and put on disposable gloves Signup and view all the answers

What type of connection should two threaded faucets have?

An approved vacuum breaker Signup and view all the answers

Study Notes

Cross Contamination and Food Safety

Cross contamination can occur by touching multiple TCS foods before handwashing.
Chemical containers must be cleaned thoroughly before being used to transport ice, as residue may remain.
Installing sneeze guards at salad bars protects food from contaminants.

Sanitation Practices

The third compartment of a three-compartment sink is designated for sanitizing.
Training documentation verifies completion of food safety training.
An air gap is required for backflow prevention in sinks.

Food Handler Requirements

Food handlers must remove medical bracelets before handling food.
Plain metal rings are the only acceptable jewelry on food handlers.
Sensitive areas like hair, nose, and cuts may harbor Staphylococcus.

Inspection and Reporting

Report suspected foodborne illnesses to the local regulatory authority.
Contact a licensed plumber if wastewater backs up after a permit suspension.

Temperature and Storage

Tabletop equipment must maintain a minimum 4-inch clearance from the floor.
Shucked oysters should only be purchased from approved suppliers.
Raw poultry should be stored below all other foods in a cooler.

Food Waste and Reminders

Commercial potato salad must be discarded after 7 days of proper storage.
Cooked products must be reheated to at least 165°F for 15 seconds when pulled from hot holding.

Prevention of Allergens and Contaminants

Cross contact poses risks for allergens in food.
Cookware and utensils must be sanitized when preparing food for customers with allergies.
Hand antiseptics must be FDA-approved for use.

Food Safety Regulations

Food recalls require immediate discontinuation of use of recalled items.
Active managerial control aims to reduce foodborne illness risks.
Canned soup subject to recall should be labeled and stored separately.

Hygiene and Maintenance

Sinks must fulfill their intended purpose to avoid contamination.
Frequent handwashing is crucial for personal cleanliness in food service.
Food contact surfaces should be cleaned and sanitized after every task.

Training and Documentation

New recipes are best taught through practical demonstrations.
Video surveillance reviews fall under the ALERT food defense awareness initiative.

Pest Control and Garbage Management

Maintaining a clean environment is the most effective way to deter pests.
Garbage containers should be leak-proof, waterproof, and easy to clean; they must also have tight-fitting lids.

Handling and Cooking

Poultry must reach a minimum temperature of 165°F to be safe for service.
The maximum refrigeration period for sliced roast beef is 7 days at 41°F or below.
Hands must be washed frequently, especially before preparations involving raw poultry.

Emergency Procedures

In case of sewage backflow, the operation should close immediately and seek resolution.
Foodborne illnesses are reported as outbreaks when at least two individuals experience the same symptoms after eating the same food.

Contaminants

Physical contaminants include items like cherry pits in food.
Chemical contamination can result from pesticide traces found on raw poultry.

Food Handling Safety

Gloves should be worn when handling ready-to-eat foods that will not be further cooked.
Always wash hands before preparing foods, including sandwiches or poultry.

Storage Protocols

Store food and supplies at least 6 inches off the floor in dry storage areas to ensure cleanliness and pest prevention.
The correct way to thaw shrimp is under refrigeration, maintaining temperatures at 41°F or lower.

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Test your knowledge with these comprehensive ServSafe flashcards featuring 90 questions. Each card includes key terms and definitions related to food safety and contamination risk. Perfect for preparing for the ServSafe certification exam.