Questions and Answers
In a heat sanitizing dishwashing machine, what is the minimum temperature for the final rinse?
180 F
A food handler must be excluded from food handling if what symptom?
Jaundice
The risk of physical contamination can be reduced by?
Using shields on fluorescent lightbulbs where food is stored
What is the temperature range of the temperature danger zone?
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What is a form that some bacteria take to keep from dying when they do not have enough food?
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Most regulations for food service operations are written at what level?
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Using one set of cutting boards for raw TCS food and another set for ready-to-eat food reduces the risk of?
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What should be used to dry hands after washing them?
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What should be the internal temperature for raw meat, poultry, and seafood storage?
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Peanuts and soy products are dangerous for people with what?
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Type of container to transport TCS food from the place of preparation to the place of service?
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To learn a new skill, learners must be given the opportunity to?
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The only jewelry that may be worn on the hands or arms while handling food?
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Who should apply pesticides in operations?
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A backup raw sewage has occurred in the kitchen, what should happen next?
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When using bottom-to-top shelving order, what determines the best placement of food in a cooler?
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A hose connected to a running faucet that is left submerged in a bucket is an example of an?
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What is the intended use for a hand antiseptic?
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An example of TCS food is?
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A customer having an allergic reaction may show which symptom?
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Raw or undercooked dishes made for high-risk populations must use eggs that have been?
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The effectiveness of chemical sanitizers is not affected by its?
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A food handler who has just bused a table must do what before handling food?
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Pesticides should be stored?
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Food in storage should be rotated using which method?
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What can cause histamine to form in tuna?
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You should label all ready-to-eat TCS food that is prepped in-house and held longer than?
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What is the first basic rule of an IPM program?
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Study Notes
Dishwashing and Sanitizing
- The minimum temperature for the final rinse in a heat sanitizing dishwashing machine is 180°F.
- Using shields on fluorescent lightbulbs where food is stored helps reduce physical contamination risks.
Food Handler Regulations
- Food handlers displaying jaundice must be excluded from handling food to prevent contamination.
Temperature Control
- The temperature danger zone for food safety is between 41°F and 135°F, where bacteria can grow rapidly.
- Raw meat, poultry, and seafood should be stored at an internal temperature of 41°F or lower.
Food Safety Practices
- Cross-contamination can be minimized by using separate cutting boards for raw TCS (Temperature Control for Safety) food and ready-to-eat food.
- After washing hands, single-use paper towels should be used for drying to prevent bacteria transfer.
- Pasteurized eggs must be used for raw or undercooked dishes served to high-risk populations.
Allergies and Foodborne Illness
- Peanuts and soy products are common allergens that can pose serious risks to individuals with food allergies.
- Symptoms such as wheezing may indicate a customer is having an allergic reaction.
Storage and Transportation
- TCS food should be transported in insulated containers to maintain safe temperatures.
- Food in storage should follow the first in, first out (FIFO) method to ensure freshness.
- Ready-to-eat TCS food that has been prepared in-house must be labeled if held for longer than 24 hours.
Pesticides and Chemicals
- Only pest control operations should apply pesticides in food handling areas, which must be stored securely away from food.
- The effectiveness of chemical sanitizers is not influenced by their color.
Hygiene and Practices
- Food handlers must wash their hands after bus tables before handling food.
- A plain band ring is the only acceptable jewelry to wear on hands or arms while working with food.
Food Safety Education
- Learners need to practice skills to effectively learn new food safety protocols.
- Time-temperature abuse can lead to histamine formation in tuna, which can be harmful if consumed.
Facility Management
- In cases of backup raw sewage, promptly close the affected area and clean it to maintain sanitation.
- The arrangement of food in a cooler should follow the bottom-to-top shelving order based on the minimum internal cooking temperature for safety.
Integrated Pest Management
- The foundational rule of an Integrated Pest Management (IPM) program is to deny pests access to the facility.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Description
Test your knowledge with these ServSafe flashcards focused on key safety and sanitation concepts. This quiz covers important temperatures, symptoms of illness, and preventive measures for food safety. Ideal for food handlers and those preparing for the ServSafe exam.
