ServSafe Flashcards
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Questions and Answers

For a foodborne illness to be considered a confirmed outbreak, at least how many people have to become sick?

2

Which temperature is acceptable for storing fresh ground beef?

41 or lower

Food prep equipment and utensils must be designed and constructed to be...

durable and easy to clean

How many seconds should the total hand washing process take?

<p>20 seconds</p> Signup and view all the answers

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

<p>after washing hands</p> Signup and view all the answers

When cooling food, an acceptable alternative to the two-stage cooking method is to use a...

<p>ice paddle</p> Signup and view all the answers

One method of denying pests access to an operation is...

<p>patch holes, don't let trash build up against building</p> Signup and view all the answers

Before cleaning and sanitizing a meat slicer, a food handler should...

<p>unplug it</p> Signup and view all the answers

Water activity is a measure of...

<p>how much something is made up of water</p> Signup and view all the answers

What should a food handler do first to cool a large stockpot of soup?

<p>put it into smaller containers</p> Signup and view all the answers

The policy for drinking a beverage in the food prep area that must be communicated to all employees is that the beverage...

<p>stored away from food prep areas and have a lid</p> Signup and view all the answers

The most important measure to prevent bacterial foodborne illness is...

<p>control time and temperature</p> Signup and view all the answers

Shellfish tags must be kept for...

<p>90 days from the last piece used</p> Signup and view all the answers

A manager notices some food items in the cooler that have not been properly labeled. What should the manager do with this food?

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

Which area of the body requires extra attention during hand washing?

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

Scombrotoxin is primarily associated with which foods?

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

Purchasing from an approved supplier requires the operation to verify that the supplier is...

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

A recent delivery of eggs is recalled in response to a foodborne illness outbreak. The manager should...

<p>separate them from the rest of the eggs and label do not use</p> Signup and view all the answers

A manager observes an employee using an infrared thermometer to take the temperature of a cooked chicken breast. This procedure is incorrect because the thermometer is for...

<p>surface temperature</p> Signup and view all the answers

Which food must be cooked to a minimum internal temperature of 155?

<p>ground meats, eggs hot held for service, ground service, mechanically tenderized meats, burned foods</p> Signup and view all the answers

Cross contact occurs when...

<p>allergens contaminate</p> Signup and view all the answers

To what final temperature must fruits and vegetables be cooked for hot holding?

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

When prepping foods, the only piece of jewelry that may be worn is a...

<p>plain band ring</p> Signup and view all the answers

A food handler has been diagnosed with hepatitis A virus but is not showing signs of illness. The manager must...

<p>send them home</p> Signup and view all the answers

The last oyster from a batch received October 1st was sold. What should the manager record on the shellstock tag?

<p>the date that the last oyster was sold</p> Signup and view all the answers

Five gallons of beef stew are prepped on September 1st. The date to consume, sell, or discard the stew is September...

<p>8th</p> Signup and view all the answers

Hot food prepared at an off-site event is required to be received at a temperature of...

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

What is the most important reason food handlers should not chew gum while working?

<p>you spit</p> Signup and view all the answers

Ventilation in a food prep area should remove...

<p>grease laden vapors</p> Signup and view all the answers

Equipment used to process TCS food in a refrigerated room held at 41 or below can be cleaned every...

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

Critical control points in a HACCP plan help to ensure that unsafe TCS foods are...

<p>cooked properly or gotten rid of</p> Signup and view all the answers

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

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

Floor coving is...

<p>covers the crack between the floor and the wall</p> Signup and view all the answers

If an operation wants to add a fryer and increase the size of the hood in the prep area, the owner/operator should contact the...

<p>local regulatory authority</p> Signup and view all the answers

Raw eggs that will be hot held must reach what temperature for 15 seconds?

<p>155</p> Signup and view all the answers

When using additives in food to help expand its shelf life, an operation must first...

<p>get a variance</p> Signup and view all the answers

The FDA food code is a...

<p>recommendation to the states for food regulations</p> Signup and view all the answers

Which agency regulates and inspects eggs?

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

Which special process requires a HACCP plan?

<p>smoking as preservation of meat</p> Signup and view all the answers

Food being cooled whose temperature has not decreased from 135 to 41 within 6 hours must be...

<p>thrown out</p> Signup and view all the answers

Chemicals taken from bulk containers and transferred to individual containers must be...

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

What is a cross connection?

<p>when a clean water source is directly connected to a dirty water source</p> Signup and view all the answers

What item would be classified as a physical contaminant when found in food?

<p>metal shavings</p> Signup and view all the answers

Who is responsible for ensuring that staff members are informed about allergies?

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

Without a variance, clams, mussels, and oysters that are stored in a shellfish tank in the dining room must be...

<p>thrown out</p> Signup and view all the answers

An illness caused by what pathogen must be reported to the regulatory authority?

<p>foodborne illness</p> Signup and view all the answers

Linen used to line bread baskets should be replaced...

<p>after every table</p> Signup and view all the answers

A delivery of chopped lettuce, shelled eggs, poultry, and cottage cheese arrives in a refrigerated truck. It should be...

<p>kept at 41</p> Signup and view all the answers

Which item can be safely received at 45 degrees?

<p>milk, live and shucked shellfish</p> Signup and view all the answers

Food handlers are allowed to handle food with their bare hands when...

<p>they wash vegetables</p> Signup and view all the answers

If a deli slicer is in constant use, it must be cleaned and sanitized at least every...

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

Which method of thawing food is correct?

<p>running under 70 degree water, refrigerator, microwaving, during the cooking process</p> Signup and view all the answers

A consumer advisory is required when serving what?

<p>raw meat</p> Signup and view all the answers

Dairy products other than milk must be received at or below what temperature?

<p>41 or below</p> Signup and view all the answers

Ready-to-eat TCS foods may be held at 41 degrees for a total of how many days?

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

At receiving, food that has undergone time-temperature abuse should be...

<p>sent back</p> Signup and view all the answers

One of the best ways to avoid cross contact when working with shellfish is to...

<p>use different equipment</p> Signup and view all the answers

The effectiveness of a chemical sanitizer can be limited by...

<p>time, water it down, it gets dirty</p> Signup and view all the answers

Manual warewashing sinks must be equipped with...

<p>hot running water, detergent, wash, rinse, sanitize, three bowl sink</p> Signup and view all the answers

What is an example of a physical contaminant?

<p>bones, metal shavings, glass</p> Signup and view all the answers

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

<p>41 or below</p> Signup and view all the answers

ALERT is an acronym representing what?

<p>A: assure, L: look, E: employee, R: report, T: threat</p> Signup and view all the answers

Ground beef must be cooked to what internal temperature?

<p>155</p> Signup and view all the answers

For an iodine solution to be effective, it must make contact for how many seconds?

<p>30 seconds, 12.5-25 parts per million</p> Signup and view all the answers

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

<p>sneeze guard</p> Signup and view all the answers

When receiving fresh meat, its temperature at the time of receipt must not be higher than...

<p>41 or below</p> Signup and view all the answers

The group responsible for the inspection and grading of meat is...

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

A food defense system protects against what?

<p>deliberate contamination of food</p> Signup and view all the answers

What food safety rule must be consistently followed when handling ready-to-eat foods?

<p>wear gloves</p> Signup and view all the answers

A food handler is washing their hands when they notice a lesion containing pus on one of their fingers. What should they do?

<p>wear an impermeable cover and a glove</p> Signup and view all the answers

What symptom requires a food handler to be excluded from the operation?

<p>sore throats and fever, puking, diarrhea</p> Signup and view all the answers

During which step of making a sandwich is bare hand contact allowed?

<p>none of them</p> Signup and view all the answers

When using a microwave, what is the safe minimum combination of temperature and time to which raw animal food must be cooked?

<p>165 for 15 seconds</p> Signup and view all the answers

A food handler exhibits the following symptoms: fever, nausea, diarrhea, muscle aches, and jaundice. The manager is required to notify the regulatory authority and...

<p>send them home</p> Signup and view all the answers

Cold TCS food at what temperature can be added to a self-service line?

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

Why are preschool-age children at a higher risk for foodborne illness?

<p>weak immune systems</p> Signup and view all the answers

What is a TCS food?

<p>temperature controlled for safety</p> Signup and view all the answers

What are five common mistakes that lead to foodborne illness?

<p>not cooked correctly, not held at correct temp, contaminated equipment, poor personal hygiene, purchasing from unsafe sources</p> Signup and view all the answers

What is an important measure for preventing foodborne illness?

<p>controlling time and temperature</p> Signup and view all the answers

Raw chicken breasts are left out on a prep table. What is the risk that could cause a foodborne illness?

<p>raw chicken at room temperature = time temperature abuse = salmonella spp</p> Signup and view all the answers

A server cleans a dining table with a wiping cloth and then puts the cloth in his apron pocket. What is the risk that could cause a foodborne illness?

<p>cross contamination</p> Signup and view all the answers

How are food and food contact surfaces most often contaminated?

<p>food handlers</p> Signup and view all the answers

What symptom is associated exclusively with hepatitis A?

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

What does FATTOM stand for?

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

What is the number one method to prevent the spread of viruses?

<p>wash your hands</p> Signup and view all the answers

What is the flow of food?

<p>the path through an establishment: purchasing, receiving, storing, preparing, cooking, holding, cooling</p> Signup and view all the answers

What is the danger zone?

<p>temperature between 41-135 where microorganisms grow</p> Signup and view all the answers

In what temperature range do microorganisms grow much faster?

<p>70 and 125</p> Signup and view all the answers

What is a bimetallic stem thermometer?

<p>measures through a metal probe with a sensor toward the end</p> Signup and view all the answers

What are thermocouples and thermistors?

<p>measure temp through a metal probe or sensing area and display results on a digital readout</p> Signup and view all the answers

What is an immersion probe?

<p>takes liquid temp measurements</p> Signup and view all the answers

What is a surface probe?

<p>measures temp of flat cooking equipment like griddles</p> Signup and view all the answers

What is a penetration probe?

<p>measures internal temp of food</p> Signup and view all the answers

What is an air temperature probe?

<p>measures temp inside refrigerators or ovens</p> Signup and view all the answers

What is an infrared thermometer?

<p>accurate temp readings of surfaces</p> Signup and view all the answers

What is a time temperature indicator?

<p>a change in color inside the windows</p> Signup and view all the answers

What is calibration?

<p>adjust a thermometer to the boiling point (212F) of water or ice point (32F)</p> Signup and view all the answers

What are general thermometer guidelines?

<p>keep thermometers and their storage cases clean, never use glass thermometers for food, stick in the thickest part of food</p> Signup and view all the answers

What is inspection?

<p>physical examination to ensure product received meets all food safety standards</p> Signup and view all the answers

Study Notes

Foodborne Illness and Outbreaks

  • A confirmed outbreak of foodborne illness requires at least two individuals to become sick.
  • The most important preventive measure for bacterial foodborne illness is controlling time and temperature.

Food Storage and Temperature

  • Fresh ground beef should be stored at 41°F or lower.
  • Hot food prepared at an off-site event must be received at a minimum temperature of 135°F.
  • Fruits and vegetables require cooking for hot holding at a final temperature of 135°F.

Hand Hygiene

  • Total hand washing should take at least 20 seconds.
  • Hand antiseptics must be applied after washing hands.
  • Special attention is required for cleaning fingernails during hand washing.

Cooling and Food Preparation

  • To cool a large stockpot of soup, divide it into smaller containers.
  • An acceptable method for cooling food is using an ice paddle.
  • Raw eggs must reach an internal temperature of 155°F when hot held.

Cleaning and Sanitization

  • Food prep equipment must be durable and easy to clean.
  • A meat slicer should be unplugged before cleaning and sanitizing.
  • Manual warewashing sinks should include hot running water, detergent, and a three-bowl setup.

Pests and Contamination Prevention

  • Deny pest access by patching holes and avoiding trash buildup against the building.
  • Use different equipment to prevent cross contact when working with shellfish.

Regulations and Inspections

  • Shellfish tags must be retained for 90 days following the last piece used.
  • The FDA food code serves as a guideline for state food regulations.
  • The USDA is responsible for the inspection and grading of meat.

Allergen and Food Safety Management

  • The manager is responsible for communicating beverage policies in food prep areas and ensuring the staff is informed about allergies.
  • Cross contact occurs when allergens contaminate food items.

Temperature Control

  • TCS (Temperature Controlled for Safety) foods can be held at 41°F for a maximum of 7 days.
  • The danger zone for food temperatures where microorganisms thrive is between 41°F and 135°F.

Common Food Handling Mistakes

  • Major causes of foodborne illness include improper cooking, incorrect temperature holding, contaminated equipment, poor personal hygiene, and unsafe sourcing.

Thermometer Types and Usage

  • Various thermometers have specific uses:
    • Bimetallic Stem Thermometer measures internal temperature via a metal probe.
    • Infrared Thermometers give surface temperature readings.
    • Penetration Probes check the internal temperature of food.

Illness Reporting and Employee Exclusion

  • Foodborne illnesses must be reported to regulatory authorities.
  • Employees exhibiting symptoms such as sore throats with fever or jaundice must be excluded from work.

Food Defense and Safety Practices

  • Employing a food defense system protects against deliberate contamination.
  • Regular cleaning and sanitizing of surfaces is essential to prevent cross contamination.

Best Practices for Food Handling

  • Always wash hands thoroughly and avoid using bare hands for ready-to-eat foods.
  • Workers should refrain from chewing gum to maintain hygiene.
  • Use sneeze guards to protect hot food in self-service areas.

Additional Guidelines

  • Chili must be reheated to a minimum of 155°F for safety.
  • Food handlers should wear gloves when handling ready-to-eat products.
  • All chemicals must be labeled when taken from bulk containers.

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Test your knowledge with these ServSafe flashcards designed to help you understand key concepts related to food safety and sanitation. Each card contains essential information that is crucial for anyone in the food service industry. Perfect for preparing for the ServSafe certification exam.

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