Podcast
Questions and Answers
Food should be labeled with a use-by date of no more than ___ days from the date of receipt.
Food should be labeled with a use-by date of no more than ___ days from the date of receipt.
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Which is the correct way to measure the temperature of milk that is delivered in a soft bulk package?
Which is the correct way to measure the temperature of milk that is delivered in a soft bulk package?
- Use a time-temperature indicator
- Fold the package around the thermometer probe (correct)
- Poke a small hole in the top of the container with the thermometer probe
- Pour some of the milk into a clean bowl and insert the thermometer
In a walk-in cooler, which item should be stored on the bottom shelf?
In a walk-in cooler, which item should be stored on the bottom shelf?
- Raw poultry (correct)
- Salmon steaks
- Ground beef
- Raw pork
A food handler has been vomiting. The food handler should NOT return to work until symptom-free for at least how many hours?
A food handler has been vomiting. The food handler should NOT return to work until symptom-free for at least how many hours?
Which is an example of cross-contamination in a self-service area?
Which is an example of cross-contamination in a self-service area?
The minimum water temperature of the final sanitizing rinse in a high-temperature mechanical dishwasher must be at least?
The minimum water temperature of the final sanitizing rinse in a high-temperature mechanical dishwasher must be at least?
What is a critical control point (CCP)?
What is a critical control point (CCP)?
Cloths for use in wiping counters and equipment shall be?
Cloths for use in wiping counters and equipment shall be?
When is an operation required to have more than one type of sanitizer test kit?
When is an operation required to have more than one type of sanitizer test kit?
Shellstock identification tags accompanying shellfish deliveries must be kept for how many days after their use?
Shellstock identification tags accompanying shellfish deliveries must be kept for how many days after their use?
How can a food handler reduce bacteria found on poultry?
How can a food handler reduce bacteria found on poultry?
Cooked rice should be held at a minimum temperature of?
Cooked rice should be held at a minimum temperature of?
In the FDA's ALERT system, the 'L' instructs managers to?
In the FDA's ALERT system, the 'L' instructs managers to?
A food handler with long hair should?
A food handler with long hair should?
A food handler with facial hair must?
A food handler with facial hair must?
Which plumbing device helps prevent a backflow?
Which plumbing device helps prevent a backflow?
Which food item should be rejected at receiving?
Which food item should be rejected at receiving?
Cross-contamination can occur when a food handler?
Cross-contamination can occur when a food handler?
How should a food handler restrain long hair?
How should a food handler restrain long hair?
Tableware and utensils that are NOT single use must be kept at least how many inches off of the floor?
Tableware and utensils that are NOT single use must be kept at least how many inches off of the floor?
A food handler in a high-risk population facility reported to a manager that he has been diagnosed with norovirus. He can return to work?
A food handler in a high-risk population facility reported to a manager that he has been diagnosed with norovirus. He can return to work?
What is one way to correctly cool a 25 gallon batch of chili for later use?
What is one way to correctly cool a 25 gallon batch of chili for later use?
The best way to prevent pests from becoming a problem in an operation is to?
The best way to prevent pests from becoming a problem in an operation is to?
Tooth picks and beverage stirrers are classified as?
Tooth picks and beverage stirrers are classified as?
Metal and paper shavings found in a fruit salad are examples of which type of contamination?
Metal and paper shavings found in a fruit salad are examples of which type of contamination?
Salmonella Typhi is commonly linked with ground beef.
Salmonella Typhi is commonly linked with ground beef.
What are the three types of contaminants that are a risk to food?
What are the three types of contaminants that are a risk to food?
A foodborne illness outbreak occurs when how many people get sick from eating the same food from the same location?
A foodborne illness outbreak occurs when how many people get sick from eating the same food from the same location?
What does FAT TOM stand for?
What does FAT TOM stand for?
All pathogens need oxygen to grow.
All pathogens need oxygen to grow.
Leftover chili that is cooled on the counter becomes unsafe because of:
Leftover chili that is cooled on the counter becomes unsafe because of:
Parasites are commonly associated with seafood.
Parasites are commonly associated with seafood.
A food handler prepping a salad stops to scratch an itch on her arm and then returns to making the salad. This action can make food unsafe by:
A food handler prepping a salad stops to scratch an itch on her arm and then returns to making the salad. This action can make food unsafe by:
Pre-school age students are more likely to get sick from contaminated food because they are in the category of:
Pre-school age students are more likely to get sick from contaminated food because they are in the category of:
A food handler's hands can transfer pathogens from one food to another.
A food handler's hands can transfer pathogens from one food to another.
After which activity must a food handler wash their hands?
After which activity must a food handler wash their hands?
What probe should be used to check the temperature of a chicken breast?
What probe should be used to check the temperature of a chicken breast?
Which is a requirement for key drop deliveries?
Which is a requirement for key drop deliveries?
At what temperature do most foodborne pathogens grow most quickly?
At what temperature do most foodborne pathogens grow most quickly?
What causes large ice crystals to form on frozen food and its packaging?
What causes large ice crystals to form on frozen food and its packaging?
When should hand antiseptics be used?
When should hand antiseptics be used?
When washing hands, what is the minimum time you should scrub with soap?
When washing hands, what is the minimum time you should scrub with soap?
A thermometer used to measure the temperature of food must be accurate to what temperature?
A thermometer used to measure the temperature of food must be accurate to what temperature?
What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?
What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?
What temperature must TCS food be reheated to if it will be hot held?
What temperature must TCS food be reheated to if it will be hot held?
A safe way to cool a stockpot of meat sauce is to put it into a:
A safe way to cool a stockpot of meat sauce is to put it into a:
At what minimum temperature should hot TCS food be held?
At what minimum temperature should hot TCS food be held?
At what maximum internal temperature should cold TCS food be held?
At what maximum internal temperature should cold TCS food be held?
How far above the floor should food be stored?
How far above the floor should food be stored?
How long can ready-to-eat TCS food that was prepped in-house be stored if it is held at 41°F or lower?
How long can ready-to-eat TCS food that was prepped in-house be stored if it is held at 41°F or lower?
What item must guests take each time they return to a self-service area for more food?
What item must guests take each time they return to a self-service area for more food?
What is the problem with storing raw ground turkey above raw ground pork?
What is the problem with storing raw ground turkey above raw ground pork?
What is the minimum internal cooking temperature for ground beef?
What is the minimum internal cooking temperature for ground beef?
When must you discard tuna salad that was prepped on July 19th?
When must you discard tuna salad that was prepped on July 19th?
What is the first step in developing a HACCP plan?
What is the first step in developing a HACCP plan?
What does an operation that wants to smoke food as a method of preservation need to have before processing food this way?
What does an operation that wants to smoke food as a method of preservation need to have before processing food this way?
The temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle?
The temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle?
What organization creates national standards for foodservice equipment?
What organization creates national standards for foodservice equipment?
When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least:
When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least:
When installing equipment on the floor, that will be on legs or casters, that equipment must be how tall from the bottom of the equipment to the floor?
When installing equipment on the floor, that will be on legs or casters, that equipment must be how tall from the bottom of the equipment to the floor?
What is the most reliable method for preventing backflow?
What is the most reliable method for preventing backflow?
If food contact surfaces are in constant use, how often must they be cleaned and sanitized?
If food contact surfaces are in constant use, how often must they be cleaned and sanitized?
Which feature is most important for a chemical storage area?
Which feature is most important for a chemical storage area?
What information should a master cleaning schedule contain?
What information should a master cleaning schedule contain?
All new staff should receive training on:
All new staff should receive training on:
In which training method does a trainer ask a series of questions to draw on the knowledge and expertise of the learners?
In which training method does a trainer ask a series of questions to draw on the knowledge and expertise of the learners?
Pesticides should be disposed of by:
Pesticides should be disposed of by:
To deny pests food and shelter in outside dining areas and around your operation, it is important to:
To deny pests food and shelter in outside dining areas and around your operation, it is important to:
Who should apply pesticides?
Who should apply pesticides?
A person arrives at a restaurant claiming to be a health inspector. What should the manager ask for?
A person arrives at a restaurant claiming to be a health inspector. What should the manager ask for?
What type of smell may be a sign that cockroaches are present?
What type of smell may be a sign that cockroaches are present?
Which agency enforces food safety in a restaurant?
Which agency enforces food safety in a restaurant?
New staff must be trained in the critical areas of personal hygiene, cleaning and sanitizing, controlling time and temperature, and:
New staff must be trained in the critical areas of personal hygiene, cleaning and sanitizing, controlling time and temperature, and:
A backup of raw sewage and significant lack of refrigeration can result in:
A backup of raw sewage and significant lack of refrigeration can result in:
If chemicals are transferred to a secondary container, the secondary container must be labeled with the chemical's:
If chemicals are transferred to a secondary container, the secondary container must be labeled with the chemical's:
Water activity is a measure of:
Water activity is a measure of:
To ensure proper hygiene when handling food, it is important to have:
To ensure proper hygiene when handling food, it is important to have:
Hot food must be received at or above a temperature of:
Hot food must be received at or above a temperature of:
A nursing home has prepared a roast on Tuesday for service the next day. The roast should be reheated to a(n):
A nursing home has prepared a roast on Tuesday for service the next day. The roast should be reheated to a(n):
Large ice crystals on a case of frozen poultry indicate that the product has been:
Large ice crystals on a case of frozen poultry indicate that the product has been:
A nursing home food manager best protects the elderly residents' health by serving:
A nursing home food manager best protects the elderly residents' health by serving:
Food preparation equipment shall be certified for sanitation by:
Food preparation equipment shall be certified for sanitation by:
Using coated or shatter-resistant light bulbs is a way of preventing which type of contamination?
Using coated or shatter-resistant light bulbs is a way of preventing which type of contamination?
Which food should be stored below all others in a cooler?
Which food should be stored below all others in a cooler?
What device prevents backflow when a hose is connected to a faucet?
What device prevents backflow when a hose is connected to a faucet?
Shrimp for seafood salad is cooked on Tuesday, October 13th and cooled to <41°F. Cold pasteurized crab meat is added to the cooked shrimp on Thursday, October 15th, combined with chilled mayonnaise and spices, plated on beds of lettuce, and placed in the cooler for a banquet service on Friday, October 16th. What is the use-by date for leftover panned seafood salad?
Shrimp for seafood salad is cooked on Tuesday, October 13th and cooled to <41°F. Cold pasteurized crab meat is added to the cooked shrimp on Thursday, October 15th, combined with chilled mayonnaise and spices, plated on beds of lettuce, and placed in the cooler for a banquet service on Friday, October 16th. What is the use-by date for leftover panned seafood salad?
When cooling a stock pot of soup, the first step in the process should be to:
When cooling a stock pot of soup, the first step in the process should be to:
A thermometer in a cooler should be placed in the part that is:
A thermometer in a cooler should be placed in the part that is:
The regulatory authority must be notified if a food handler is diagnosed with an illness caused by:
The regulatory authority must be notified if a food handler is diagnosed with an illness caused by:
Which potential biological food safety hazard does smoking in the food and prep areas cause?
Which potential biological food safety hazard does smoking in the food and prep areas cause?
An employee vomits while prepping food. What action should the manager take in order to prevent the spread of norovirus?
An employee vomits while prepping food. What action should the manager take in order to prevent the spread of norovirus?
Biological contaminants that can result in food poisoning are:
Biological contaminants that can result in food poisoning are:
When inspecting a shipment of fresh fruit and vegetables, a food handler should:
When inspecting a shipment of fresh fruit and vegetables, a food handler should:
Which technique is acceptable for cooling TCS food?
Which technique is acceptable for cooling TCS food?
Which method of cooling a hot pot of soup is correct?
Which method of cooling a hot pot of soup is correct?
In which liquid should wiping cloths be stored?
In which liquid should wiping cloths be stored?
Baked sausage-stuffed mushroom caps must reach which internal temperature for 15 seconds?
Baked sausage-stuffed mushroom caps must reach which internal temperature for 15 seconds?
After inspecting morning deliveries, which item should be rejected immediately?
After inspecting morning deliveries, which item should be rejected immediately?
A food handler is diagnosed with an illness caused by Shigella spp. What must management do?
A food handler is diagnosed with an illness caused by Shigella spp. What must management do?
Which item is at the correct temperature for receiving?
Which item is at the correct temperature for receiving?
How should live shellfish be received?
How should live shellfish be received?
Flashcards
Salmonella Typhi
Salmonella Typhi
A type of bacteria causing foodborne illness, NOT linked with ground beef.
Foodborne Illness Outbreak
Foodborne Illness Outbreak
When two or more people get sick from the same food at the same location.
Parasites
Parasites
Organisms that can cause foodborne illness, often associated with seafood.
Food Handler Hygiene
Food Handler Hygiene
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Types of Contaminants
Types of Contaminants
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FAT TOM
FAT TOM
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HACCP
HACCP
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TCS Food
TCS Food
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Reheating Temperature
Reheating Temperature
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Leftover Food Storage
Leftover Food Storage
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Cold TCS Food Storage
Cold TCS Food Storage
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Cleaning and Sanitizing Frequency
Cleaning and Sanitizing Frequency
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Handwashing Time
Handwashing Time
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Cooling Cooked Food
Cooling Cooked Food
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Live Shellfish Receiving Temperature
Live Shellfish Receiving Temperature
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Cross-Contamination
Cross-Contamination
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Cutting Board Use
Cutting Board Use
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Chemical Storage
Chemical Storage
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Illness Reporting
Illness Reporting
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Deliveries Rejection Temperature
Deliveries Rejection Temperature
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Item Labeling
Item Labeling
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Dishwashing Minimum Temperature
Dishwashing Minimum Temperature
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Staff Training
Staff Training
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Pest Control
Pest Control
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Health Inspector Identification
Health Inspector Identification
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Backflow Prevention
Backflow Prevention
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Cooling Techniques
Cooling Techniques
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Biological Contaminants
Biological Contaminants
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Cooling Cooked Rice
Cooling Cooked Rice
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FDA ALERT System
FDA ALERT System
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Hair Restraint
Hair Restraint
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Facial Hair Restraint
Facial Hair Restraint
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Plumbing Safety
Plumbing Safety
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Shellfish Tag Retention
Shellfish Tag Retention
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Poultry Cooking
Poultry Cooking
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Single-Service Items
Single-Service Items
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Physical Contamination
Physical Contamination
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Cross-Contamination (Ice)
Cross-Contamination (Ice)
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Norovirus Illness Reporting
Norovirus Illness Reporting
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Tableware Storage
Tableware Storage
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Cooling Large Food Batches
Cooling Large Food Batches
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Pest Control Collaboration
Pest Control Collaboration
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Shellfish Rejection Criteria
Shellfish Rejection Criteria
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Sanitizer Testing Requirements
Sanitizer Testing Requirements
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Cleaning Cloths Sanitation
Cleaning Cloths Sanitation
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Study Notes
Foodborne Illness and Safety
- Salmonella Typhi is not linked with ground beef.
- Foodborne illness outbreak: defined as when two or more people get sick from the same food at the same location.
- Parasites: commonly associated with seafood.
- Food handler hygiene: Personal hygiene lapses can lead to contamination, like scratching an itch before handling food.
Contaminants and HACCP
- Three types of contaminants: Physical, Chemical, Biological.
- FAT TOM acronym: refers to factors that affect microbial growth – Food, Acidity, Time, Temperature, Oxygen, Moisture.
- HACCP (Hazard Analysis and Critical Control Points): first step is conducting a hazard analysis.
Temperature and Storage Guidelines
- TCS (Time-Temperature Control for Safety) food must be reheated to at least 165°F if it will be hot held.
- Leftover food can be stored at 41°F or lower for 7 days.
- Food should be stored at least 6 inches above the floor.
- Cold TCS food must be held at a maximum internal temperature of 41°F.
Cleaning and Sanitizing
- Food contact surfaces in constant use need cleaning and sanitizing every 4 hours.
- Minimum handwashing time is 10 seconds with soap.
- Hand sanitizer should be used after washing hands.
Food Safety Practices
- Cooked food should be cooled quickly; using an ice water bath is recommended.
- Live shellfish should be received at a maximum temperature of 45°F and cooled to 41°F or lower within 4 hours.
- Cross-contamination risks: store raw poultry below other foods in a cooler.
Safe Handling Procedures
- Cutting boards should be separate for meat and vegetables to prevent cross-contamination.
- Chemical storage requires good lighting for safety.
- Food handlers diagnosed with certain illnesses, like Salmonella Typhi, must notify the regulatory authority.
Monitoring and Compliance
- Food managers should reject deliveries with fresh mussels at temperatures higher than 50°F.
- Items must be labeled with the common name when transferred to secondary containers.
- The final sanitizing rinse in mechanical dishwashers must reach at least 180°F.
Staff Training and Pest Control
- All staff should be trained on General Food Safety principles, including sanitation and personal hygiene.
- Pest Control Operators (PCO) should handle pesticide application to ensure safety.
- Health inspectors must present identification before conducting inspections.
Additional Key Points
- The most reliable method for preventing backflow is an air gap.
- Cooling techniques include breaking down large portions into smaller ones.
- Biological contaminants leading to food poisoning include Bacteria, viruses, and toxins.
These notes encapsulate critical aspects of food safety and handling, suitable for study or quick reference.### Food Safety Practices
- Actions to prevent hazards are crucial for food safety.
- Procedures must be in place for deviations from food processing protocols to maintain safety standards.
- Failing to meet critical limits can compromise food safety.
Sanitization Guidelines
- Cloths used for wiping surfaces should be kept in a sanitizer solution between uses.
- Proper storage and maintenance of cleaning cloths enhance hygiene.
Sanitizer Testing
- Operations using multiple chemical sanitizers require more than one type of sanitizer test kit.
- Always keep track of sanitizer types to ensure effective cleaning.
Shellfish Regulation
- Shellstock identification tags for shellfish need to be retained for 90 days post-use to trace any safety issues.
Poultry Handling
- To reduce bacteria, poultry must be cooked to the proper internal temperature, rather than washed or thawed under running water.
Food Holding Temperatures
- Cooked rice must be held at a minimum temperature of 135°F to prevent bacterial growth.
FDA ALERT System
- The "L" in FDA's ALERT system emphasizes the importance of product security within the operation.
Personal Hygiene for Food Handlers
- Food handlers with long hair should cover it with a restraint to prevent contamination.
- Facial hair must be restrained to maintain food safety, ensuring it does not contaminate the food.
Plumbing Safety
- A vacuum breaker is a plumbing device that helps prevent backflow, protecting drinking water from contamination.
Receiving Food Deliveries
- Live shellfish lacking a Shellstock identification tag should be rejected to avoid health risks.
Cross-Contamination Risks
- Using the same ice for different purposes can lead to cross-contamination and should be avoided.
Hair Restraint Techniques
- Long hair should be secured under a hat for safety in food preparation environments.
Storage Regulations
- Tableware and utensils that are not single-use must be stored at least 6 inches off the floor to ensure hygiene.
Illness Reporting Protocols
- Food handlers diagnosed with norovirus need local regulatory authority approval and medical clearance before returning to work.
Cooling Practices
- To cool large batches of hot food like chili, reduce liquid and add ice post-cooking, rather than cooling in the freezer initially.
Pest Control Management
- Collaborating with a pest-control operator is key to preventing pest problems in food operations.
Single-Service Items
- Toothpicks and beverage stirrers fall into the category of single-service articles, meant for one-time use.
Types of Contamination
- Physical contamination can include items like metal and paper shavings found in food, posing potential health hazards.
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Description
Test your knowledge of food safety concepts with these flashcards. Designed to help you understand key terms and regulations associated with food handling and prevention of foodborne illnesses. Perfect for those preparing for the ServSafe certification exam.
