ServSafe Flashcards

Questions and Answers

What temperature must food be reheated to on a steam table?

165

What is a common symptom of the hepatitis A virus?

Jaundice

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

Durable

Clean utensils should be stored handle up in-order to?

Prevent contamination Signup and view all the answers

To keep the water supply safe, a back-flow prevention device is required when an?

Air gap is above the flood rim Signup and view all the answers

What must a food handler do with an uneaten basket of dinner rolls that was returned to the prep table?

Throw the rolls out Signup and view all the answers

During correct hand-washing, soap must come in contact with hands for a minimum of how many seconds?

10 Signup and view all the answers

What is the purpose of an air gap?

Back-flow prevention Signup and view all the answers

A backflow-prevention device on a carbonated beverage dispenser is used to prevent:

Lines from getting clogged Signup and view all the answers

What is a cross connection?

A link from a drinkable water system to a non-drinkable water system Signup and view all the answers

Which frozen food was thawed correctly?

Hamburger patties were thawed by being placed directly onto a charbroil grill Signup and view all the answers

Backup of sewage in the prep area or serious pest infestation are hazards that:

Are grounds for immediate closure of an operation Signup and view all the answers

Which food could be transported in a zinc container?

Enriched flour Signup and view all the answers

Garbage containers for outdoor use must be smooth, durable, and?

Non-absorbent Signup and view all the answers

Live display tanks for molluscan shellfish require a:

Variance from the regulatory authority and a HACCP plan Signup and view all the answers

If chemicals are transferred to a secondary container, the secondary containers must be labeled with the chemicals:

Common name Signup and view all the answers

Cooked vegetables should be?

Held at 135 degrees or higher 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

An example of a corrective action is?

Reheating food on a buffet that is below 135 degrees Signup and view all the answers

Hand antiseptics should be applied after?

Drying hands Signup and view all the answers

A backup of sewage in the operation's storeroom would be a reason to contact the local regulatory authority because it is considered an?

Imminent health hazard Signup and view all the answers

A food handler is diagnosed with an illness caused by Shigella spp. What must management do?

Contact the regulatory authority Signup and view all the answers

What will happen if an operation does not take action when an imminent health hazard occurs?

Immediate closure by the regulatory authority Signup and view all the answers

Management must notify the regulatory authority if a food handler tests positive for?

Norovirus Signup and view all the answers

Complete loss of refrigeration is grounds for?

Immediate closure or suspension of an operating permit Signup and view all the answers

A food handler must remove what item before working with food?

Medical bracelet Signup and view all the answers

Who is responsible for notifying the regulatory authority when a food handler is diagnosed with a reportable illness?

Manager Signup and view all the answers

Individuals who deliberately contaminate food can be accused of?

Food tampering 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

A food handler's apron has become dirty, what should the food handler do?

Put it in a laundry bag for cleaning collection Signup and view all the answers

Washing dishes with non-drinkable water is considered to be a?

Imminent health hazard that must be corrected immediately Signup and view all the answers

What should a manager do if a food handler reports suffering from jaundice?

Exclude the food handler and report the incident to the regulatory authority Signup and view all the answers

Which is a common foodborne illness risk factor?

Failing to cook food correctly Signup and view all the answers

Electrical power outages and sewage backups are classified as?

Imminent health hazards Signup and view all the answers

What situation is considered an imminent health hazard and must be reported to the regulatory authority?

Water supply to the operation has been cut off Signup and view all the answers

Food handlers should wash their hands after?

Engaging in activities that contaminate hands Signup and view all the answers

Are food handlers who arrive to work with a sore throat and fever allowed to work with food?

No, they may not handle food Signup and view all the answers

A manager must notify the regulatory authority when a food handler reports having which symptoms?

Yellow skin and eyes Signup and view all the answers

Single-service items must be received?

In undamaged original packaging Signup and view all the answers

Storing raw food requiring a higher cooking temperature below or away from food requiring a lower cooking temperature helps prevent which type of contamination?

Biological Signup and view all the answers

Roast beef cooked at 350 degrees and transported to a restaurant should be received at a temperature of at least?

135 degrees Signup and view all the answers

To prevent cross-contamination, which food must be stored on the top shelf of a cooler?

Raspberry pie Signup and view all the answers

How many days must an operation retain shellstock tags or labels once the shellfish have been sold or served?

90 Signup and view all the answers

A delivery of packaged frozen vegetables should be rejected if the?

Packages are covered with ice crystals Signup and view all the answers

How should open, bagged, dry food such as flour, rice, and sugar be stored?

In labeled, approved food containers with tight-fitting lids Signup and view all the answers

The correct concentration range for a chlorine sanitizing solution is:

50 - 120 ppm Signup and view all the answers

Labels on repackaged bulk food for resale must include ingredients and sub-ingredients listed in which way?

Alphabetical order Signup and view all the answers

To prevent food in a self-service area from becoming contaminated by guests, an operation should?

Require food handlers to monitor the self-service area Signup and view all the answers

When thawing raw beef under running water, thawed portions must NOT rise above?

70 degrees for more than 2 hours Signup and view all the answers

A special process that requires a HACCP plan to be in place before the process is used in an operation is?

sous vide Signup and view all the answers

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

Exclude the food handler from the operation and notify the regulatory authority Signup and view all the answers

Raw TCS food must be stored at a temperature no higher than?

41 degrees Signup and view all the answers

Food items that have been recalled should be?

Isolated and labeled 'return to supplier' Signup and view all the answers

To avoid contaminating a bagel ordered by a customer, the food handler should?

Use tongs to pick up the bagel Signup and view all the answers

A food handler must wear single-use gloves when?

Slicing fresh tomatoes that will be used for a garnish on a hamburger Signup and view all the answers

Seafood must be cooked to a minimum internal temperature of?

145 degrees Signup and view all the answers

Hot-held TCS food that is being cooled must reach 70 degrees within how many hours?

2 Signup and view all the answers

Which of these practices requires a HACCP plan?

Making beef jerky Signup and view all the answers

An operation wants to hold a pan of hot food using time as a public health control. What must the label on the pan of food indicate?

The four hour time limit when the food must be discarded Signup and view all the answers

What is the best way to prevent a foodborne illness caused by shellfish toxins?

Purchasing shellfish from approved, reputable suppliers Signup and view all the answers

Operations serving raw oysters should have a?

Consumer advisory on the menu Signup and view all the answers

What is the correct first step when preparing a whole tomato?

Washing Signup and view all the answers

Who is responsible for training staff to know how to properly accommodate a guest with a food allergy?

The manager Signup and view all the answers

Leftover chili being reheated for hot holding must reach which minimum internal temperature of 15 sections?

165 degrees Signup and view all the answers

What is one common foodborne illness risk factor?

Improper holding temperature Signup and view all the answers

A variance from the local health authority is required when?

Displaying live molluscan shellfish in a tank Signup and view all the answers

Study Notes

Hepatitis A and Symptoms

Common symptom of hepatitis A virus: jaundice

Equipment and Utensils in Food Prep

Food prep equipment must be durable to withstand regular use.
Clean utensils should be stored handle up to prevent contamination.

Water Supply Safety

Back-flow prevention is mandatory when an air gap is above the flood rim.

Food Handling Practices

Uneaten dinner rolls returned to prep table must be discarded.
Hand-washing requires soap contact for a minimum of 10 seconds.
Air gaps are crucial for preventing back-flow.

Thawing and Food Storage

Hamburger patties thawed directly on a charbroil grill is a correct thawing method.
An imminent health hazard can cause immediate closure of an operation.
TCS food must be stored at a temperature no higher than 41 degrees.

Food Safety Regulations

Management must report food handler illnesses like norovirus to regulatory authorities.
A food handler suffering jaundice must be excluded from work and reported.
Backup sewage issues are classified as imminent health hazards that require immediate action.

Handling Food Contamination

Sore throat and fever in food handlers prohibits them from working with food.
Cross connections in water systems can lead to serious contamination risks.

Correct Food Holding Temperatures

Cooked vegetables should be held at 135 degrees or higher.
Hot-held TCS food must reach cooling temperatures of 70 degrees within 2 hours.

HACCP and Variance Requirements

HACCP plans are necessary for processes like making beef jerky or cooking steak to less than 145 degrees.
Proper training for accommodating guests with allergies is the manager's responsibility.

Personal Hygiene and Work Environment

Food handlers must wash hands after engaging in activities that contaminate them.
Single-service items must be received in undamaged original packaging.

Storage Practices

Raw food requiring higher cooking temperatures should be stored below food with lower temperature needs to prevent biological contamination.
Shellstock tags must be retained for 90 days after use.

Safe Food Transport and Handling

Seafood should be cooked to a minimum internal temperature of 145 degrees.
Food should be isolated and labeled "return to supplier" if recalled.

Preventing Cross-Contamination

A sneeze guard is required for self-service foods like chopped lettuce.
Use of new plates for each trip at self-service areas helps prevent cross-contamination.

Chemical Safety

Solutions for cleaning equipment like yogurt machines must be thoroughly drained to prevent chemical contamination.
Chlorine is identified as a type of sanitizer.

Food Thermometer Usage

Proper food handling and checking temperatures are critical to avoid foodborne illnesses.
Dangerous temperatures include receiving hot TCS food below 135 degrees, which is unacceptable.

Overall Food Safety Practices

Good personal hygiene, proper food storage, and compliance with safety regulations are essential to minimize foodborne illnesses.### Quats (Quaternary Ammonium Compounds)
Quats are chemical compounds commonly used as disinfectants in cleaning solutions.
They are effective against bacteria, viruses, and fungi.

Cleaning Tools and Supplies

Cleaning tools must be properly stored after use, with mops stored in a way that prevents contamination.
Tools should be cleaned and sanitized before storage to ensure hygiene.

Storage of Cleaning Supplies

Cleaning supplies should be kept away from food preparation areas to avoid contamination risks.

Sanitizing Solution Concentration

A test kit is essential for food handlers to accurately check the concentration of sanitizing solutions.

Dumpster Regulatory Requirements

Dumpsters should be durable, cleanable, and constructed to resist insects and rodents to ensure safety and sanitation.

Cooking Safety

The only reliable method to verify that meat, poultry, and eggs are cooked to a safe internal temperature is by using a food thermometer.

Food Storage Heights

Tableware and utensils that are not single-use must be stored at least 6 inches off the floor to maintain cleanliness.

Hand-Washing Stations

Proper hand-washing stations must include signage to remind users of hand hygiene protocols.

Sinks Usage

Sinks must be utilized for their intended purpose to prevent cross-contamination between food items.

Floor Coving

Floor coving is implemented to reduce sharp corners on surfaces, making cleaning easier and enhancing safety.

Food Preparation Equipment Certification

Equipment must be certified for sanitation by an ANSI accredited certification program to ensure safety standards are met.

Temperature for Fresh Beef

Cold-held fresh beef should be received at a maximum temperature of 41 degrees Fahrenheit to ensure food safety.

Live Display Tanks for Shellfish

Live molluscan shellfish display tanks require a variance from regulatory authorities along with a HACCP plan to maintain safety and hygiene.

Hepatitis A Virus Symptoms

Jaundice is a common symptom of the hepatitis A virus, indicating a potential health concern.

Storing Clean Utensils

Clean utensils need to be stored handle-up to prevent contamination and maintain cleanliness.

Food Transparency

Providing accurate nutrition information on menu signs is crucial to prevent misleading customers about food contents.

Restricted-Use Pesticides

Certain chemicals that can only be applied by licensed pest control operators are classified as restricted-use pesticides due to their potency and safety regulations.

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Description

Test your knowledge on essential food safety concepts with these ServSafe flashcards. This quiz covers symptoms of foodborne illnesses, equipment safety requirements, and contamination prevention techniques. Perfect for anyone preparing for the ServSafe certification exam.