Servsafe Flashcards
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Questions and Answers

The growth of food borne bacteria is least affected by?

Texture

A food defense system is designed to?

Protect the food supply from intentional harm

What is a way to prevent contamination of hot food on display in a self-service area?

Providing fresh plates for return visits by customers

What should be between the faucet and the floor rim of the sink to prevent back flow?

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

Which container is acceptable for outdoor trash?

<p>Leak proof containers with tight fitting lid</p> Signup and view all the answers

An operation that serves raw oysters on the half shell can best ensure safety by?

<p>Purchasing oysters from an approved supplier</p> Signup and view all the answers

Live shellfish must be received at a temperature no higher than?

<p>45°F</p> Signup and view all the answers

Where should cleaning supplies be stored?

<p>Away from food contact surfaces in a separate area</p> Signup and view all the answers

A service sink should be used to?

<p>Dispose of mop water</p> Signup and view all the answers

At an offsite event where utensils cannot be washed and sanitized properly, it is best to?

<p>Use single use service items</p> Signup and view all the answers

An operation must obtain a variance from the regulatory authority if?

<p>Smoking is used as a method of food preservation</p> Signup and view all the answers

Which food must be cooked to a minimum internal temperature of 155°F for 15 seconds?

<p>Ground beef patties</p> Signup and view all the answers

What should a food handler do with uneaten chips that look untouched?

<p>Throw them away</p> Signup and view all the answers

During which phase in an operation does food safety control begin?

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

Food prep utensils must be cleaned and sanitized at least every how many hours?

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

What is the first step of handwashing?

<p>Wet hands</p> Signup and view all the answers

A hospital menu may offer?

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

Food handlers should wash their hands with a water temperature of at least?

<p>100°F</p> Signup and view all the answers

To prevent time-temperature abuse when transporting TCS food, which practice should be followed?

<p>Transfer hot TCS food in an insulated food container at 135°F or higher</p> Signup and view all the answers

Did the server handle the plates correctly by gripping them with thumbs holding the top?

<p>No, because the thumbs touch the food contact area of the plate</p> Signup and view all the answers

Which products must be transported to the serving site at 41°F or below?

<p>All of the above, including tomatoes, sliced cucumbers, and potato salad</p> Signup and view all the answers

Before handling food, food handlers should wash their hands after?

<p>Answering the phone</p> Signup and view all the answers

What should a food handler do after finishing mopping the floor?

<p>Empty the bucket, rinse the mop, and hang the mop to dry</p> Signup and view all the answers

Bacteria generally grow well in foods that?

<p>Contain protein, are moist, and are neutral to slightly acidic</p> Signup and view all the answers

Which food could be transported in a galvanized metal container?

<p>Enriched flour</p> Signup and view all the answers

Which authority regulates and inspects meat, poultry, and eggs?

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

An example of a physical contamination is?

<p>A stone in a bag of dried beans</p> Signup and view all the answers

Food preparation equipment and surfaces must be easily cleanable. This means that they?

<p>Can be cleaned without difficulty</p> Signup and view all the answers

What food should a guest with a shellfish allergy avoid?

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

A consumer advisory is required when serving?

<p>Cooked-to-order hamburgers</p> Signup and view all the answers

If an operation has found evidence of mice on several occasions, what step could be taken to help prevent the entrance of additional mice?

<p>Inspect openings to the outside to ensure that they are sealed or have tight fitting closures</p> Signup and view all the answers

Shell eggs cooked for immediate service must reach which internal temperature for 15 seconds?

<p>145°F</p> Signup and view all the answers

What must be done with a container of peanut butter that dropped onto a prep table?

<p>Washed, rinsed, and sanitized</p> Signup and view all the answers

Which food must be stored at a temperature of 41°F or lower?

<p>Ham and cheese sandwich</p> Signup and view all the answers

Besides washing and rinsing, what should a food handler do to a slicer after it has been used for 4 hours?

<p>Sanitize parts and air dry</p> Signup and view all the answers

What must a manager consider about the food when choosing a suitable probe for monitoring the temperature of a hamburger patty?

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

What should management explain to food handlers about the correct use of hand antiseptics?

<p>A hand antiseptic is applied after correct hand washing</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

What should a food handler do to food that is being held hot for service if it has been held below 135°F for four hours?

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

Nausea, vomiting, diarrhea, jaundice, and fever are all reportable?

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

The FDA food code is?

<p>Guidance document for local and state agencies to use in developing regulatory requirements</p> Signup and view all the answers

How can a food handler reduce bacteria found on poultry?

<p>Cooking poultry to the proper internal temperature</p> Signup and view all the answers

Floors in a food prep area must be?

<p>Cleaned regularly</p> Signup and view all the answers

An excluded food handler may be reinstated to work when he or she?

<p>Provides written medical documentation</p> Signup and view all the answers

Which is a TCS food?

<p>Alfalfa sprouts</p> Signup and view all the answers

Equipment approved for use in the prep area should have a seal of approval from which of the following?

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

What is the first step in cooking a 10-pound roast quickly and correctly?

<p>Cutting it into smaller pieces</p> Signup and view all the answers

After what activity must food handlers wash their hands?

<p>Clearing used silverware from tables</p> Signup and view all the answers

What is the lowest temperature at which hot food should be received?

<p>135°F</p> Signup and view all the answers

Which can be a source of chemical contamination?

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

What is an example of a HACCP principle?

<p>Establish verification procedures</p> 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?

<p>180°F</p> Signup and view all the answers

The highest allowable temperature of cold food held in a salad bar?

<p>41°F</p> Signup and view all the answers

Time as a public health control may be used on ready-to-eat cold food, held at a temperature of less than 70°F for up to how many hours?

<p>6</p> Signup and view all the answers

For an iodine sanitizer to be effective, it must remain in contact with the utensil or surface for at least how many seconds?

<p>30</p> Signup and view all the answers

When switching between working with raw food and ready-to-eat food, food handlers?

<p>Move to a work station designated for preparing ready-to-eat food</p> Signup and view all the answers

What information must be shown on the label of each pan of sliced roast beef?

<p>Discard date for the roast beef</p> Signup and view all the answers

When inspecting a shipment of fresh fruits and vegetables, a food handler should?

<p>Check containers for evidence of insect contamination</p> Signup and view all the answers

Previously cooked food that was hot held for service must be reheated to which minimum internal temperature for at least 15 seconds?

<p>165°F</p> Signup and view all the answers

Continually used serving utensils must be cleaned and sanitized every how many hours?

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

The process of cooking sugar is known as?

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

How must food shipped frozen by the manufacturer be received?

<p>Frozen and free of evidence of previous temperature abuse</p> Signup and view all the answers

Tuna salad in a cooler must be held at or below an internal temperature?

<p>41°F</p> Signup and view all the answers

What should the dish washer do first in a three-compartment sink?

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

What should food handlers do to avoid cross contact when preparing food for a customer with a food allergy?

<p>Wash, rinse, and sanitize utensils between uses</p> Signup and view all the answers

In a microwave, raw animal food must be cooked to a minimum temperature of?

<p>165°F and must stand for 2 minutes after cooking</p> Signup and view all the answers

What must happen immediately in a HACCP system when critical limits are not met?

<p>Corrective action</p> Signup and view all the answers

Which is a source of the virus that causes hepatitis A?

<p>Feces contaminated water</p> Signup and view all the answers

Ready-to-eat TCS food prepped on site and stored at the correct refrigerator temperature can be held for up to how many days?

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

When receiving a shipment of fresh poultry, the most important factor the food handler should verify is that it is?

<p>At the correct temperature</p> Signup and view all the answers

When a critical control point is NOT met, a food handler must first?

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

Serving utensils are used when serving food in order to?

<p>Keep the food handler's bare hands off the food</p> Signup and view all the answers

Without temperature control, food can be held for up to 6 hours when it has an initial temperature of 41°F and when its temperature does not exceed?

<p>70°F</p> Signup and view all the answers

Floor mounted equipment must have legs that are at least how tall?

<p>6 in</p> Signup and view all the answers

The maximum internal receiving temperature for fresh poultry is?

<p>41°F</p> Signup and view all the answers

A food handler fills two containers with sliced tomatoes for sandwiches later in the week. The containers should be labeled with the date of?

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

Food contamination is MOST LIKELY to happen when food handlers?

<p>Chew tobacco</p> Signup and view all the answers

Shellfish tags must be kept for?

<p>90 days after the product's container is empty.</p> Signup and view all the answers

Which is an unsafe method of thawing frozen poultry?

<p>On the counter at room temperature</p> Signup and view all the answers

The second compartment in a three-compartment sink is for?

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

Refrigerated TCS foods must be received at or below a temperature of?

<p>41°F</p> Signup and view all the answers

Besides hot and cold running water and soap, what must a handwashing station in an operation contain?

<p>Signage to remind employees to wash hands before returning to work</p> Signup and view all the answers

How many inches above the floor should stationary equipment be installed at a minimum?

<p>6</p> Signup and view all the answers

A food handler has opened a container of commercially prepared potato salad. After how many days must the potato salad be discarded if it had been properly stored?

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

A food handler with a sore throat and fever must be?

<p>Restricted from working with food</p> Signup and view all the answers

The temperature of poultry is measured during cooking. This is an example of?

<p>Monitoring to determine if a critical limit is met</p> Signup and view all the answers

What should a cook do to prepare food that is safe for customers with a food allergy?

<p>Know the common food allergens in all dishes</p> Signup and view all the answers

The presence of metal shavings in a can of tomatoes is considered which type of contamination?

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

Freezing food keeps it safe because freezing?

<p>Slows the growth of pathogens</p> Signup and view all the answers

Which plumbing device helps prevent a cross connection?

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

What are the types of contamination?

<p>Biological, chemical, physical</p> Signup and view all the answers

What are the big 6 pathogens?

<p>Shigella spp, Salmonella typhi, nontyphoidal Salmonella (NTS), Shiga toxin-producing Escherichia (STEC) aka E. coli, Hepatitis A, Norovirus</p> Signup and view all the answers

What is the stockroom temperature?

<p>Must be 50-70 degrees</p> Signup and view all the answers

All equipment for off work surfaces must be?

<p>4 inches off the floor</p> Signup and view all the answers

When sanitizing, the water should reach?

<p>171 degrees for 30 seconds</p> Signup and view all the answers

Study Notes

Food Safety and Handling

  • Bacterial growth is least affected by the texture of food.
  • A food defense system aims to protect food from intentional harm.
  • Prevent contamination of hot food in self-service areas by providing fresh plates for customers.
  • An air gap is required between the faucet and the sink's floor rim to prevent backflow.
  • Outdoor trash containers must be leak-proof with tight-fitting lids.

Safe Food Practices

  • Ensure safety of raw oysters by purchasing them from approved suppliers.
  • Live shellfish should not be received above 45°F.
  • Store cleaning supplies away from food contact surfaces in a designated area.
  • Service sinks are intended for disposing of mop water.

Food Preparation and Storage

  • Use single-use items at offsite events where utensils can't be washed properly.
  • Variance from regulatory authority is needed if smoking is used for food preservation.
  • Ground beef patties must be cooked to an internal temperature of at least 155°F for 15 seconds.
  • Uneaten chips that appear untouched should be discarded.

Food Safety Control Measures

  • Food safety control begins at the purchasing phase of operations.
  • Clean and sanitize food prep utensils every 4 hours.
  • First step of handwashing is to wet hands.
  • A hospital menu may include safe options, such as romaine lettuce.

Temperature Control

  • Handwashing should occur with water at a minimum of 100°F.
  • Transport hot TCS food in insulated containers at 135°F or higher to prevent time-temperature abuse.
  • Hot food should be delivered to a banquet at temperatures no lower than 135°F.
  • All TCS foods, like sliced tomatoes and potato salad, must be held at 41°F or below.

Sanitation Practices

  • The food handler should wash hands after answering the phone.
  • After mopping, a food handler should empty, rinse, and air dry the mop.
  • Bacteria thrive in foods that are moist, contain protein, and are slightly acidic.
  • Food preparation surfaces must be easily cleanable without difficulty.

Allergens and Contamination Risks

  • Customers with shellfish allergies should avoid shrimp.
  • A consumer's advisory is needed for cooked-to-order hamburgers.
  • Inspect openings to the outside to prevent mouse entry.
  • Shell eggs for immediate service should reach 145°F for 15 seconds.

Food Safety Regulations

  • Food handlers must throw out hot food held below 135°F for four hours.
  • Symptoms such as nausea and vomiting are reportable to health authorities.
  • The FDA food code serves as a guideline for state and local agencies.
  • Proper internal temperature for poultry is determined by ensuring it is cooked to the required level.

Equipment and Hygiene

  • Floors in food prep areas must be cleaned regularly.
  • A food handler may return to work after providing written medical documentation.
  • Equipment must be NSF-approved for use in prep areas.
  • Hygienic practices include washing, rinsing, and sanitizing utensils between uses.

HACCP and Food Safety Essentials

  • The first step in quickly cooking large roasts is to cut them into smaller pieces.
  • Immersive sanitation techniques involve using high-temperature water at 180°F in mechanical dishwashers.
  • For effective iodine sanitization, contact time should be at least 30 seconds.
  • The maximum allowable temperature for cold food in a salad bar is 41°F.

Management Practices

  • Managers must ensure proper labeling of stored food items, including expiration dates.
  • A food handler exhibiting symptoms like a sore throat should be restricted from handling food.
  • Take corrective action immediately if critical limits are not met in a HACCP system.
  • Understanding food allergies is critical for food safety when preparing meals for affected customers.

Hygiene and Food Safety Protocols

  • Handwashing stations must include signage and must be equipped with soap and water.
  • Stationary equipment should be elevated at least 6 inches off the floor.
  • Properly stored potato salad should be discarded after 7 days.
  • Raw animal food in a microwave must reach 165°F and stand for 2 minutes after cooking.

Contamination Types

  • Types of food contamination include biological, chemical, and physical.
  • The "Big 6" foodborne pathogens include Shigella spp, Salmonella typhi, and E. coli (STEC).
  • Ensure stockroom temperature remains between 50°F and 70°F.
  • All off-the-floor equipment must be situated at least 4 inches above ground.

Sanitization and Temperature Guidelines

  • Water for sanitizing should reach at least 171°F for 30 seconds.

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Test your knowledge with these Servsafe flashcards! Each card presents key terms and concepts related to food safety and sanitation. Perfect for preparing for the Servsafe certification exam or enhancing your understanding of food defense systems.

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