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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?
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?
Which temperature is acceptable for storing fresh ground beef?
41 or lower
Food prep equipment and utensils must be designed and constructed to be...
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?
How many seconds should the total hand washing process take?
If hand antiseptics are used in an operation, they should be used when?
If hand antiseptics are used in an operation, they should be used when?
When cooling food, an acceptable alternative to the two-stage cooking method is to use a...
When cooling food, an acceptable alternative to the two-stage cooking method is to use a...
One method of denying pests access to an operation is...
One method of denying pests access to an operation is...
Before cleaning and sanitizing a meat slicer, a food handler should...
Before cleaning and sanitizing a meat slicer, a food handler should...
Water activity is a measure of...
Water activity is a measure of...
What should a food handler do first to cool a large stockpot of soup?
What should a food handler do first to cool a large stockpot of soup?
The policy for drinking a beverage in the food prep area that must be communicated to all employees is that the beverage...
The policy for drinking a beverage in the food prep area that must be communicated to all employees is that the beverage...
The most important measure to prevent bacterial foodborne illness is...
The most important measure to prevent bacterial foodborne illness is...
Shellfish tags must be kept for...
Shellfish tags must be kept for...
A manager notices some food items in the cooler that have not been properly labeled. What should the manager do with this food?
A manager notices some food items in the cooler that have not been properly labeled. What should the manager do with this food?
Which area of the body requires extra attention during hand washing?
Which area of the body requires extra attention during hand washing?
Scombrotoxin is primarily associated with which foods?
Scombrotoxin is primarily associated with which foods?
Purchasing from an approved supplier requires the operation to verify that the supplier is...
Purchasing from an approved supplier requires the operation to verify that the supplier is...
A recent delivery of eggs is recalled in response to a foodborne illness outbreak. The manager should...
A recent delivery of eggs is recalled in response to a foodborne illness outbreak. The manager should...
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...
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...
Which food must be cooked to a minimum internal temperature of 155?
Which food must be cooked to a minimum internal temperature of 155?
Cross contact occurs when...
Cross contact occurs when...
To what final temperature must fruits and vegetables be cooked for hot holding?
To what final temperature must fruits and vegetables be cooked for hot holding?
When prepping foods, the only piece of jewelry that may be worn is a...
When prepping foods, the only piece of jewelry that may be worn is a...
A food handler has been diagnosed with hepatitis A virus but is not showing signs of illness. The manager must...
A food handler has been diagnosed with hepatitis A virus but is not showing signs of illness. The manager must...
The last oyster from a batch received October 1st was sold. What should the manager record on the shellstock tag?
The last oyster from a batch received October 1st was sold. What should the manager record on the shellstock tag?
Five gallons of beef stew are prepped on September 1st. The date to consume, sell, or discard the stew is September...
Five gallons of beef stew are prepped on September 1st. The date to consume, sell, or discard the stew is September...
Hot food prepared at an off-site event is required to be received at a temperature of...
Hot food prepared at an off-site event is required to be received at a temperature of...
What is the most important reason food handlers should not chew gum while working?
What is the most important reason food handlers should not chew gum while working?
Ventilation in a food prep area should remove...
Ventilation in a food prep area should remove...
Equipment used to process TCS food in a refrigerated room held at 41 or below can be cleaned every...
Equipment used to process TCS food in a refrigerated room held at 41 or below can be cleaned every...
Critical control points in a HACCP plan help to ensure that unsafe TCS foods are...
Critical control points in a HACCP plan help to ensure that unsafe TCS foods are...
Shell eggs cooked for immediate service must reach which internal temperature for 15 seconds?
Shell eggs cooked for immediate service must reach which internal temperature for 15 seconds?
Floor coving is...
Floor coving is...
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...
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...
Raw eggs that will be hot held must reach what temperature for 15 seconds?
Raw eggs that will be hot held must reach what temperature for 15 seconds?
When using additives in food to help expand its shelf life, an operation must first...
When using additives in food to help expand its shelf life, an operation must first...
The FDA food code is a...
The FDA food code is a...
Which agency regulates and inspects eggs?
Which agency regulates and inspects eggs?
Which special process requires a HACCP plan?
Which special process requires a HACCP plan?
Food being cooled whose temperature has not decreased from 135 to 41 within 6 hours must be...
Food being cooled whose temperature has not decreased from 135 to 41 within 6 hours must be...
Chemicals taken from bulk containers and transferred to individual containers must be...
Chemicals taken from bulk containers and transferred to individual containers must be...
What is a cross connection?
What is a cross connection?
What item would be classified as a physical contaminant when found in food?
What item would be classified as a physical contaminant when found in food?
Who is responsible for ensuring that staff members are informed about allergies?
Who is responsible for ensuring that staff members are informed about allergies?
Without a variance, clams, mussels, and oysters that are stored in a shellfish tank in the dining room must be...
Without a variance, clams, mussels, and oysters that are stored in a shellfish tank in the dining room must be...
An illness caused by what pathogen must be reported to the regulatory authority?
An illness caused by what pathogen must be reported to the regulatory authority?
Linen used to line bread baskets should be replaced...
Linen used to line bread baskets should be replaced...
A delivery of chopped lettuce, shelled eggs, poultry, and cottage cheese arrives in a refrigerated truck. It should be...
A delivery of chopped lettuce, shelled eggs, poultry, and cottage cheese arrives in a refrigerated truck. It should be...
Which item can be safely received at 45 degrees?
Which item can be safely received at 45 degrees?
Food handlers are allowed to handle food with their bare hands when...
Food handlers are allowed to handle food with their bare hands when...
If a deli slicer is in constant use, it must be cleaned and sanitized at least every...
If a deli slicer is in constant use, it must be cleaned and sanitized at least every...
Which method of thawing food is correct?
Which method of thawing food is correct?
A consumer advisory is required when serving what?
A consumer advisory is required when serving what?
Dairy products other than milk must be received at or below what temperature?
Dairy products other than milk must be received at or below what temperature?
Ready-to-eat TCS foods may be held at 41 degrees for a total of how many days?
Ready-to-eat TCS foods may be held at 41 degrees for a total of how many days?
At receiving, food that has undergone time-temperature abuse should be...
At receiving, food that has undergone time-temperature abuse should be...
One of the best ways to avoid cross contact when working with shellfish is to...
One of the best ways to avoid cross contact when working with shellfish is to...
The effectiveness of a chemical sanitizer can be limited by...
The effectiveness of a chemical sanitizer can be limited by...
Manual warewashing sinks must be equipped with...
Manual warewashing sinks must be equipped with...
What is an example of a physical contaminant?
What is an example of a physical contaminant?
The highest allowable temperature of cold food held in a salad bar is?
The highest allowable temperature of cold food held in a salad bar is?
ALERT is an acronym representing what?
ALERT is an acronym representing what?
Ground beef must be cooked to what internal temperature?
Ground beef must be cooked to what internal temperature?
For an iodine solution to be effective, it must make contact for how many seconds?
For an iodine solution to be effective, it must make contact for how many seconds?
Which is a way to prevent contamination of hot food on display in a self-service area?
Which is a way to prevent contamination of hot food on display in a self-service area?
When receiving fresh meat, its temperature at the time of receipt must not be higher than...
When receiving fresh meat, its temperature at the time of receipt must not be higher than...
The group responsible for the inspection and grading of meat is...
The group responsible for the inspection and grading of meat is...
A food defense system protects against what?
A food defense system protects against what?
What food safety rule must be consistently followed when handling ready-to-eat foods?
What food safety rule must be consistently followed when handling ready-to-eat foods?
A food handler is washing their hands when they notice a lesion containing pus on one of their fingers. What should they do?
A food handler is washing their hands when they notice a lesion containing pus on one of their fingers. What should they do?
What symptom requires a food handler to be excluded from the operation?
What symptom requires a food handler to be excluded from the operation?
During which step of making a sandwich is bare hand contact allowed?
During which step of making a sandwich is bare hand contact allowed?
When using a microwave, what is the safe minimum combination of temperature and time to which raw animal food must be cooked?
When using a microwave, what is the safe minimum combination of temperature and time to which raw animal food must be cooked?
A food handler exhibits the following symptoms: fever, nausea, diarrhea, muscle aches, and jaundice. The manager is required to notify the regulatory authority and...
A food handler exhibits the following symptoms: fever, nausea, diarrhea, muscle aches, and jaundice. The manager is required to notify the regulatory authority and...
Cold TCS food at what temperature can be added to a self-service line?
Cold TCS food at what temperature can be added to a self-service line?
Why are preschool-age children at a higher risk for foodborne illness?
Why are preschool-age children at a higher risk for foodborne illness?
What is a TCS food?
What is a TCS food?
What are five common mistakes that lead to foodborne illness?
What are five common mistakes that lead to foodborne illness?
What is an important measure for preventing foodborne illness?
What is an important measure for preventing foodborne illness?
Raw chicken breasts are left out on a prep table. What is the risk that could cause a foodborne illness?
Raw chicken breasts are left out on a prep table. What is the risk that could cause a foodborne illness?
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?
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?
How are food and food contact surfaces most often contaminated?
How are food and food contact surfaces most often contaminated?
What symptom is associated exclusively with hepatitis A?
What symptom is associated exclusively with hepatitis A?
What does FATTOM stand for?
What does FATTOM stand for?
What is the number one method to prevent the spread of viruses?
What is the number one method to prevent the spread of viruses?
What is the flow of food?
What is the flow of food?
What is the danger zone?
What is the danger zone?
In what temperature range do microorganisms grow much faster?
In what temperature range do microorganisms grow much faster?
What is a bimetallic stem thermometer?
What is a bimetallic stem thermometer?
What are thermocouples and thermistors?
What are thermocouples and thermistors?
What is an immersion probe?
What is an immersion probe?
What is a surface probe?
What is a surface probe?
What is a penetration probe?
What is a penetration probe?
What is an air temperature probe?
What is an air temperature probe?
What is an infrared thermometer?
What is an infrared thermometer?
What is a time temperature indicator?
What is a time temperature indicator?
What is calibration?
What is calibration?
What are general thermometer guidelines?
What are general thermometer guidelines?
What is inspection?
What is inspection?
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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Description
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.
