ServSafe Flashcards on Food Safety

Questions and Answers

An emergency that disrupts the normal water supply may require the use of _____.

single use disposable plates, forks, knives, and spoons.

To ensure that the sanitizing solution for a food prep surface will work correctly, what should a food handler do?

use a test kit to check its concentration.

What can individuals who deliberately contaminate food be accused of?

food tampering.

How should garbage containers used by an operation be?

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

What internal temperature must leftover chicken stew reach for 15 seconds in hot holding?

165 F Signup and view all the answers

What should a cook do to prepare food that is safer for a customer with a food allergy?

Know the common food allergens in all dishes. Signup and view all the answers

What symptoms require a food handler to be restricted from food handling duties but still come to work?

Sore throat and fever Signup and view all the answers

What is the ratio of chemical sanitizer to water known as?

concentration. Signup and view all the answers

What must a food handler use to determine the concentration of sanitizing solution?

a test kit. Signup and view all the answers

How must floors in the warewashing area be?

easy to clean. Signup and view all the answers

What does a good personal hygiene program include training on?

employee hand practices Signup and view all the answers

If hand antiseptics are used in an operation, when should they be used?

after handwashing Signup and view all the answers

An operation that bottles tap water on site and labels and sells it as natural spring water is in violation of being what?

honestly presented. Signup and view all the answers

Outer clothing worn by food handlers is required to be?

clean. Signup and view all the answers

When cooking a hamburger, which type of contamination are you trying to control?

Biological. Signup and view all the answers

What is the safest way to thaw a large frozen turkey?

under refrigerator at 41F or below Signup and view all the answers

What are the regulatory requirements for the surface where the dumpster is placed?

Smooth durable, and sloped for drainage. Signup and view all the answers

The space between a wall-mounted faucet and the sink rim is an example of what?

air gap. Signup and view all the answers

Using hard water when preparing a sanitizing solution will cause the sanitizer to be?

less effective. Signup and view all the answers

What corrective action should a cook take after checking the temperature of poultry that is at 150 degrees F?

continuing the cooking process Signup and view all the answers

If a backflow prevention device cannot be installed, what is an alternative method that can be used to avoid backsiphonage?

Air gap. Signup and view all the answers

A food handler may continue to work with food if the food handler has hives.

True Signup and view all the answers

An operation must have specific procedures for employees to follow that list actions to perform when cleaning up?

vomit and diarrhea. Signup and view all the answers

A chemical sanitizing solution's effectiveness depends on what?

water hardness, pH, and temperature of the solution. Signup and view all the answers

How many days do shell stock records need to be maintained to allow time for hepatitis A infections to be diagnosed?

90 Signup and view all the answers

What symptom must a manager notify the regulatory authority about if reported by a food handler?

Stomach ache and nausea. Signup and view all the answers

What is the first step in the correct handwashing process?

wet hands and arms. Signup and view all the answers

Why is an adequate ventilation system important in an operation?

prevents the buildup of grease and condensation on walls and ceilings. Signup and view all the answers

Which item is at the correct temperature for receiving?

raw chicken breast at 40F Signup and view all the answers

When choosing prep area equipment for food safety, what should managers look for?

commercial food service equipment with an NSF or equivalent product mark. Signup and view all the answers

What makes the surface underneath equipment on casters easy to clean?

floors underneath it. Signup and view all the answers

How can contamination of hot food on display in a self-service area be prevented?

Providing fresh plates for return visits by customers. Signup and view all the answers

What is one approved way to preset utensils?

Wrap them in a napkin. Signup and view all the answers

Food displayed on a salad bar must be protected by what?

food guards. Signup and view all the answers

What is one way of preventing backflow?

using an appropriately placed air gap. Signup and view all the answers

Loss of a refrigerator is considered what?

imminent health hazard. 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

During a 12 hour power outage, what is the correct action for the manager if the temperature of the freezer reached 55F?

discard the TCS food with a temperature higher than 41F and refrigerate the remaining thawed food. Signup and view all the answers

After how many days does commercially prepared potato salad need to be discarded if it has been properly stored?

7 Signup and view all the answers

An operation that closes due to an imminent health hazard can reopen only after getting approval from what agency?

the local regulatory authority. Signup and view all the answers

What should the manager do upon receiving customer complaints that the public restroom toilets are overflowing?

close the operations and report the incident to the regulatory authority. Signup and view all the answers

Study Notes

Water Supply Disruption

Use single-use disposable plates, forks, knives, and spoons during water supply emergencies.

Sanitizing Solutions

Check the concentration of sanitizing solutions with a test kit for effectiveness.

Food Contamination

Deliberate food contamination is termed food tampering.

Garbage Containers

Garbage containers must be leak proof, waterproof, and easy to clean.

Safe Cooking Temperatures

Leftover chicken stew must reach an internal temperature of 165°F for hot holding.

Food Allergies

Familiarize with common allergens in all dishes to keep food safe for allergy-prone customers.

Sick Food Handlers

Food handlers with a sore throat and fever require restrictions but can still work.

Chemical Sanitizer

The ratio of chemical sanitizer to water is referred to as concentration.

Floor Maintenance

Floors in the warewashing area should be easy to clean.

Personal Hygiene Training

Training on proper employee hand hygiene is essential for a good personal hygiene program.

Hand Antiseptics

Hand antiseptics should be applied only after thorough handwashing.

Honest Representation

Bottling and selling tap water as natural spring water violates honest presentation standards.

Clean Clothing

Food handlers are required to wear clean outer clothing.

Contamination Control

Control biological contamination when cooking items like hamburgers.

Thawing Methods

Safest thawing method for large frozen turkey is in the refrigerator at 41°F or below.

Dumpster Surface Requirements

Ensure the surface where dumpsters are placed is smooth, durable, and sloped for drainage.

Air Gaps

The space between a wall-mounted faucet and the sink rim exemplifies an air gap.

Sanitizer Effectiveness

Hard water can reduce the effectiveness of sanitizing solutions.

Corrective Actions

Continuing the cooking process was the corrective action when poultry temperature reached 150°F.

Backflow Prevention

If a backflow prevention device cannot be installed, an air gap serves as an alternative.

Food Handler Restrictions

Food handlers with hives may continue to work, as it is not a serious restriction.

Cleaning Procedures

Develop specific procedures for employees to follow when cleaning up vomit and diarrhea.

Sanitizing Solution Effectiveness

Chemical sanitizing solutions depend on water hardness, pH, and temperature.

Shellstock Record-Keeping

Maintain shellstock records for 90 days for hepatitis A diagnosis potential.

Reporting Symptoms

A manager must notify regulatory authorities about food handler symptoms like stomach ache and nausea.

Handwashing Steps

Start the handwashing process by wetting hands and arms.

Ventilation Importance

An adequate ventilation system is crucial for preventing grease and condensation buildup.

Receiving Food Temp

Raw chicken breast should be received at 40°F or lower.

Prep Area Equipment

Managers should select commercial food service equipment with NSF or equivalent product markings.

Equipment Cleaning

Casters on equipment simplify cleaning of the floor underneath them.

Self-Service Food Safety

Provide fresh plates for customer return visits to prevent hot food contamination.

Preset Utensils

At restaurants, preset utensils can be wrapped in a napkin for safety.

Food Protection on Salad Bars

Food displayed on salad bars must be secured with food guards.

Backflow Prevention Techniques

Use air gaps to prevent backflow effectively.

Refrigerator Loss Risks

Loss of refrigeration can present an imminent health hazard.

Contamination Prevention

Reduce contamination risk by drinking from covered containers with a straw.

Power Outage Procedures

During a 12-hour power outage, discard TCS food above 41°F and refrigerate remaining thawed food.

Potato Salad Storage

Commercially prepared potato salad must be discarded after 7 days if stored properly.

Reopening After Closure

Operations can only reopen after local regulatory authority approval post-closure due to health hazards.

Overflowing Toilets Response

Close operations and report overflowing toilets and drains to the regulatory authority upon receiving customer complaints.

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Description

Test your knowledge on food safety protocols and procedures with these ServSafe flashcards. Learn about emergency procedures, sanitizing techniques, and the legal implications of food contamination. Ideal for anyone preparing for the ServSafe certification or looking to enhance their food safety knowledge.