ServSafe Flashcards for Nursing Home Food Managers

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Questions and Answers

Food should be labeled with a use-by date of no more than ___ days from the date of receipt.

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?

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?

24 Signup and view all the answers

Which is an example of cross-contamination in a self-service area?

Raw eggs added to scrambled eggs Signup and view all the answers

The minimum water temperature of the final sanitizing rinse in a high-temperature mechanical dishwasher must be at least?

180 F Signup and view all the answers

What is a critical control point (CCP)?

An action to prevent the occurrence of a hazard Signup and view all the answers

Cloths for use in wiping counters and equipment shall be?

Held between use in a sanitizer solution Signup and view all the answers

When is an operation required to have more than one type of sanitizer test kit?

If using more than one kind of chemical sanitizer Signup and view all the answers

Shellstock identification tags accompanying shellfish deliveries must be kept for how many days after their use?

90 Signup and view all the answers

How can a food handler reduce bacteria found on poultry?

Cooking poultry to the proper internal temperature Signup and view all the answers

Cooked rice should be held at a minimum temperature of?

135 F Signup and view all the answers

In the FDA's ALERT system, the 'L' instructs managers to?

Look at the security of products in the operation Signup and view all the answers

A food handler with long hair should?

Cover it with a restraint Signup and view all the answers

A food handler with facial hair must?

Wear a beard restraint Signup and view all the answers

Which plumbing device helps prevent a backflow?

Vacuum Breaker Signup and view all the answers

Which food item should be rejected at receiving?

Live shellfish without a Shellstock identification tag Signup and view all the answers

Cross-contamination can occur when a food handler?

Uses the same ice for serving drinks and keeping beverage bottles cold Signup and view all the answers

How should a food handler restrain long hair?

Put all hair under a hat Signup and view all the answers

Tableware and utensils that are NOT single use must be kept at least how many inches off of the floor?

6 Signup and view all the answers

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?

After local regulatory authority approval and medical clearance Signup and view all the answers

What is one way to correctly cool a 25 gallon batch of chili for later use?

Reducing the amount of liquid used to cook the chili and adding ice to it after it is done cooking Signup and view all the answers

The best way to prevent pests from becoming a problem in an operation is to?

Work with a pest-control operator Signup and view all the answers

Tooth picks and beverage stirrers are classified as?

Single-service articles Signup and view all the answers

Metal and paper shavings found in a fruit salad are examples of which type of contamination?

Physical Signup and view all the answers

Salmonella Typhi is commonly linked with ground beef.

False Signup and view all the answers

What are the three types of contaminants that are a risk to food?

Physical, Chemical, Biological Signup and view all the answers

A foodborne illness outbreak occurs when how many people get sick from eating the same food from the same location?

2 Signup and view all the answers

What does FAT TOM stand for?

Food, Acidity, Time, Temperature, Oxygen, Moisture Signup and view all the answers

All pathogens need oxygen to grow.

False Signup and view all the answers

Leftover chili that is cooled on the counter becomes unsafe because of:

Time-Temperature Abuse Signup and view all the answers

Parasites are commonly associated with seafood.

True Signup and view all the answers

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:

Poor Personal Hygiene Signup and view all the answers

Pre-school age students are more likely to get sick from contaminated food because they are in the category of:

High Risk Population Signup and view all the answers

A food handler's hands can transfer pathogens from one food to another.

True Signup and view all the answers

After which activity must a food handler wash their hands?

Clearing tables Signup and view all the answers

What probe should be used to check the temperature of a chicken breast?

Penetration Probe Signup and view all the answers

Which is a requirement for key drop deliveries?

The items are placed in the correct storage location Signup and view all the answers

At what temperature do most foodborne pathogens grow most quickly?

Between 70°F and 125°F degrees Signup and view all the answers

What causes large ice crystals to form on frozen food and its packaging?

Time-Temperature Abuse Signup and view all the answers

When should hand antiseptics be used?

After washing hands Signup and view all the answers

When washing hands, what is the minimum time you should scrub with soap?

20 Seconds Signup and view all the answers

A thermometer used to measure the temperature of food must be accurate to what temperature?

<ul> <li>2°F Degrees</li> </ul> Signup and view all the answers

What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?

Tell the cook to stay away from work and see a doctor Signup and view all the answers

What temperature must TCS food be reheated to if it will be hot held?

165°F Signup and view all the answers

A safe way to cool a stockpot of meat sauce is to put it into a:

Sink of ice water Signup and view all the answers

At what minimum temperature should hot TCS food be held?

135°F Signup and view all the answers

At what maximum internal temperature should cold TCS food be held?

41°F Signup and view all the answers

How far above the floor should food be stored?

At least 6 inches Signup and view all the answers

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

7 days Signup and view all the answers

What item must guests take each time they return to a self-service area for more food?

Clean plate Signup and view all the answers

What is the problem with storing raw ground turkey above raw ground pork?

Cross-contamination Signup and view all the answers

What is the minimum internal cooking temperature for ground beef?

155°F Signup and view all the answers

When must you discard tuna salad that was prepped on July 19th?

July 25th Signup and view all the answers

What is the first step in developing a HACCP plan?

Conduct a Hazard Analysis Signup and view all the answers

What does an operation that wants to smoke food as a method of preservation need to have before processing food this way?

A variance from the regulatory authority Signup and view all the answers

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?

Corrective Actions Signup and view all the answers

What organization creates national standards for foodservice equipment?

NSF Signup and view all the answers

When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least:

4 inches Signup and view all the answers

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?

6 inches Signup and view all the answers

What is the most reliable method for preventing backflow?

Air Gap Signup and view all the answers

If food contact surfaces are in constant use, how often must they be cleaned and sanitized?

Every 4 hours Signup and view all the answers

Which feature is most important for a chemical storage area?

Good lighting Signup and view all the answers

What information should a master cleaning schedule contain?

What should be cleaned, when, by whom, and how Signup and view all the answers

All new staff should receive training on:

General Food Safety Signup and view all the answers

In which training method does a trainer ask a series of questions to draw on the knowledge and expertise of the learners?

Guided Discussion Signup and view all the answers

Pesticides should be disposed of by:

The PCO Signup and view all the answers

To deny pests food and shelter in outside dining areas and around your operation, it is important to:

Mow the grass Signup and view all the answers

Who should apply pesticides?

Pest Control Operator (PCO) Signup and view all the answers

A person arrives at a restaurant claiming to be a health inspector. What should the manager ask for?

The inspector's identification Signup and view all the answers

What type of smell may be a sign that cockroaches are present?

Strong, Oily Signup and view all the answers

Which agency enforces food safety in a restaurant?

State or Local Regulatory Authority Signup and view all the answers

New staff must be trained in the critical areas of personal hygiene, cleaning and sanitizing, controlling time and temperature, and:

Preventing Cross-Contamination Signup and view all the answers

A backup of raw sewage and significant lack of refrigeration can result in:

Closure of the operation by the regulatory authority. Signup and view all the answers

If chemicals are transferred to a secondary container, the secondary container must be labeled with the chemical's:

Common Name Signup and view all the answers

Water activity is a measure of:

Vapor Pressure Signup and view all the answers

To ensure proper hygiene when handling food, it is important to have:

An approved handwashing sink Signup and view all the answers

Hot food must be received at or above a temperature of:

135°F Signup and view all the answers

A nursing home has prepared a roast on Tuesday for service the next day. The roast should be reheated to a(n):

Oven to 165°F for 15 seconds Signup and view all the answers

Large ice crystals on a case of frozen poultry indicate that the product has been:

Thawed and refrozen Signup and view all the answers

A nursing home food manager best protects the elderly residents' health by serving:

Pasteurized apple cider Signup and view all the answers

Food preparation equipment shall be certified for sanitation by:

An ANSI accredited certification program Signup and view all the answers

Using coated or shatter-resistant light bulbs is a way of preventing which type of contamination?

Physical 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

What device prevents backflow when a hose is connected to a faucet?

Vacuum Breaker Signup and view all the answers

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?

Monday, October 19 Signup and view all the answers

When cooling a stock pot of soup, the first step in the process should be to:

Divide into smaller portions Signup and view all the answers

A thermometer in a cooler should be placed in the part that is:

Coldest Signup and view all the answers

The regulatory authority must be notified if a food handler is diagnosed with an illness caused by:

Salmonella Typhi Signup and view all the answers

Which potential biological food safety hazard does smoking in the food and prep areas cause?

Saliva can get on food handlers' hands Signup and view all the answers

An employee vomits while prepping food. What action should the manager take in order to prevent the spread of norovirus?

Apply strict cleaning and sanitizing procedures Signup and view all the answers

Biological contaminants that can result in food poisoning are:

Bacteria, viruses, and toxins Signup and view all the answers

When inspecting a shipment of fresh fruit and vegetables, a food handler should:

Check containers for evidence of insect contamination Signup and view all the answers

Which technique is acceptable for cooling TCS food?

Breaking down large portions into small portions Signup and view all the answers

Which method of cooling a hot pot of soup is correct?

Use an ice water bath Signup and view all the answers

In which liquid should wiping cloths be stored?

Sanitizing solution Signup and view all the answers

Baked sausage-stuffed mushroom caps must reach which internal temperature for 15 seconds?

165°F Signup and view all the answers

After inspecting morning deliveries, which item should be rejected immediately?

Fresh mussels at 51°F Signup and view all the answers

A food handler is diagnosed with an illness caused by Shigella spp. What must management do?

Contact the regulatory authority Signup and view all the answers

Which item is at the correct temperature for receiving?

Raw Chicken Breast at 40°F Signup and view all the answers

How should live shellfish be received?

With tags that indicate when and where they were harvested Signup and view all the answers

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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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.

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