Podcast
Questions and Answers
An emergency that disrupts the normal water supply may require the use of _____.
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?
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?
What can individuals who deliberately contaminate food be accused of?
food tampering.
How should garbage containers used by an operation be?
How should garbage containers used by an operation be?
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What internal temperature must leftover chicken stew reach for 15 seconds in hot holding?
What internal temperature must leftover chicken stew reach for 15 seconds in hot holding?
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What should a cook do to prepare food that is safer for a customer with a food allergy?
What should a cook do to prepare food that is safer for a customer with a food allergy?
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What symptoms require a food handler to be restricted from food handling duties but still come to work?
What symptoms require a food handler to be restricted from food handling duties but still come to work?
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What is the ratio of chemical sanitizer to water known as?
What is the ratio of chemical sanitizer to water known as?
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What must a food handler use to determine the concentration of sanitizing solution?
What must a food handler use to determine the concentration of sanitizing solution?
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How must floors in the warewashing area be?
How must floors in the warewashing area be?
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What does a good personal hygiene program include training on?
What does a good personal hygiene program include training on?
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If hand antiseptics are used in an operation, when should they be used?
If hand antiseptics are used in an operation, when should they be used?
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An operation that bottles tap water on site and labels and sells it as natural spring water is in violation of being what?
An operation that bottles tap water on site and labels and sells it as natural spring water is in violation of being what?
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Outer clothing worn by food handlers is required to be?
Outer clothing worn by food handlers is required to be?
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When cooking a hamburger, which type of contamination are you trying to control?
When cooking a hamburger, which type of contamination are you trying to control?
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What is the safest way to thaw a large frozen turkey?
What is the safest way to thaw a large frozen turkey?
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What are the regulatory requirements for the surface where the dumpster is placed?
What are the regulatory requirements for the surface where the dumpster is placed?
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The space between a wall-mounted faucet and the sink rim is an example of what?
The space between a wall-mounted faucet and the sink rim is an example of what?
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Using hard water when preparing a sanitizing solution will cause the sanitizer to be?
Using hard water when preparing a sanitizing solution will cause the sanitizer to be?
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What corrective action should a cook take after checking the temperature of poultry that is at 150 degrees F?
What corrective action should a cook take after checking the temperature of poultry that is at 150 degrees F?
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If a backflow prevention device cannot be installed, what is an alternative method that can be used to avoid backsiphonage?
If a backflow prevention device cannot be installed, what is an alternative method that can be used to avoid backsiphonage?
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A food handler may continue to work with food if the food handler has hives.
A food handler may continue to work with food if the food handler has hives.
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An operation must have specific procedures for employees to follow that list actions to perform when cleaning up?
An operation must have specific procedures for employees to follow that list actions to perform when cleaning up?
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A chemical sanitizing solution's effectiveness depends on what?
A chemical sanitizing solution's effectiveness depends on what?
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How many days do shell stock records need to be maintained to allow time for hepatitis A infections to be diagnosed?
How many days do shell stock records need to be maintained to allow time for hepatitis A infections to be diagnosed?
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What symptom must a manager notify the regulatory authority about if reported by a food handler?
What symptom must a manager notify the regulatory authority about if reported by a food handler?
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What is the first step in the correct handwashing process?
What is the first step in the correct handwashing process?
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Why is an adequate ventilation system important in an operation?
Why is an adequate ventilation system important in an operation?
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Which item is at the correct temperature for receiving?
Which item is at the correct temperature for receiving?
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When choosing prep area equipment for food safety, what should managers look for?
When choosing prep area equipment for food safety, what should managers look for?
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What makes the surface underneath equipment on casters easy to clean?
What makes the surface underneath equipment on casters easy to clean?
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How can contamination of hot food on display in a self-service area be prevented?
How can contamination of hot food on display in a self-service area be prevented?
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What is one approved way to preset utensils?
What is one approved way to preset utensils?
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Food displayed on a salad bar must be protected by what?
Food displayed on a salad bar must be protected by what?
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What is one way of preventing backflow?
What is one way of preventing backflow?
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Loss of a refrigerator is considered what?
Loss of a refrigerator is considered what?
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Which practice reduces the risk of contamination in a food prep area?
Which practice reduces the risk of contamination in a food prep area?
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During a 12 hour power outage, what is the correct action for the manager if the temperature of the freezer reached 55F?
During a 12 hour power outage, what is the correct action for the manager if the temperature of the freezer reached 55F?
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After how many days does commercially prepared potato salad need to be discarded if it has been properly stored?
After how many days does commercially prepared potato salad need to be discarded if it has been properly stored?
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An operation that closes due to an imminent health hazard can reopen only after getting approval from what agency?
An operation that closes due to an imminent health hazard can reopen only after getting approval from what agency?
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What should the manager do upon receiving customer complaints that the public restroom toilets are overflowing?
What should the manager do upon receiving customer complaints that the public restroom toilets are overflowing?
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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.
