Podcast
Questions and Answers
What temperature must food be reheated to on a steam table?
What temperature must food be reheated to on a steam table?
165
What is a common symptom of the hepatitis A virus?
What is a common symptom of the hepatitis A virus?
Jaundice
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
Clean utensils should be stored handle up in-order to?
Clean utensils should be stored handle up in-order to?
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To keep the water supply safe, a back-flow prevention device is required when an?
To keep the water supply safe, a back-flow prevention device is required when an?
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What must a food handler do with an uneaten basket of dinner rolls that was returned to the prep table?
What must a food handler do with an uneaten basket of dinner rolls that was returned to the prep table?
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During correct hand-washing, soap must come in contact with hands for a minimum of how many seconds?
During correct hand-washing, soap must come in contact with hands for a minimum of how many seconds?
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What is the purpose of an air gap?
What is the purpose of an air gap?
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A backflow-prevention device on a carbonated beverage dispenser is used to prevent:
A backflow-prevention device on a carbonated beverage dispenser is used to prevent:
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What is a cross connection?
What is a cross connection?
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Which frozen food was thawed correctly?
Which frozen food was thawed correctly?
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Backup of sewage in the prep area or serious pest infestation are hazards that:
Backup of sewage in the prep area or serious pest infestation are hazards that:
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Which food could be transported in a zinc container?
Which food could be transported in a zinc container?
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Garbage containers for outdoor use must be smooth, durable, and?
Garbage containers for outdoor use must be smooth, durable, and?
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Live display tanks for molluscan shellfish require a:
Live display tanks for molluscan shellfish require a:
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If chemicals are transferred to a secondary container, the secondary containers must be labeled with the chemicals:
If chemicals are transferred to a secondary container, the secondary containers must be labeled with the chemicals:
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Cooked vegetables should be?
Cooked vegetables should be?
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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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An example of a corrective action is?
An example of a corrective action is?
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Hand antiseptics should be applied after?
Hand antiseptics should be applied after?
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A backup of sewage in the operation's storeroom would be a reason to contact the local regulatory authority because it is considered an?
A backup of sewage in the operation's storeroom would be a reason to contact the local regulatory authority because it is considered an?
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A food handler is diagnosed with an illness caused by Shigella spp. What must management do?
A food handler is diagnosed with an illness caused by Shigella spp. What must management do?
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What will happen if an operation does not take action when an imminent health hazard occurs?
What will happen if an operation does not take action when an imminent health hazard occurs?
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Management must notify the regulatory authority if a food handler tests positive for?
Management must notify the regulatory authority if a food handler tests positive for?
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Complete loss of refrigeration is grounds for?
Complete loss of refrigeration is grounds for?
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A food handler must remove what item before working with food?
A food handler must remove what item before working with food?
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Who is responsible for notifying the regulatory authority when a food handler is diagnosed with a reportable illness?
Who is responsible for notifying the regulatory authority when a food handler is diagnosed with a reportable illness?
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Individuals who deliberately contaminate food can be accused of?
Individuals who deliberately contaminate food can be accused of?
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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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A food handler's apron has become dirty, what should the food handler do?
A food handler's apron has become dirty, what should the food handler do?
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Washing dishes with non-drinkable water is considered to be a?
Washing dishes with non-drinkable water is considered to be a?
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What should a manager do if a food handler reports suffering from jaundice?
What should a manager do if a food handler reports suffering from jaundice?
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Which is a common foodborne illness risk factor?
Which is a common foodborne illness risk factor?
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Electrical power outages and sewage backups are classified as?
Electrical power outages and sewage backups are classified as?
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What situation is considered an imminent health hazard and must be reported to the regulatory authority?
What situation is considered an imminent health hazard and must be reported to the regulatory authority?
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Food handlers should wash their hands after?
Food handlers should wash their hands after?
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Are food handlers who arrive to work with a sore throat and fever allowed to work with food?
Are food handlers who arrive to work with a sore throat and fever allowed to work with food?
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A manager must notify the regulatory authority when a food handler reports having which symptoms?
A manager must notify the regulatory authority when a food handler reports having which symptoms?
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Single-service items must be received?
Single-service items must be received?
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Storing raw food requiring a higher cooking temperature below or away from food requiring a lower cooking temperature helps prevent which type of contamination?
Storing raw food requiring a higher cooking temperature below or away from food requiring a lower cooking temperature helps prevent which type of contamination?
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Roast beef cooked at 350 degrees and transported to a restaurant should be received at a temperature of at least?
Roast beef cooked at 350 degrees and transported to a restaurant should be received at a temperature of at least?
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To prevent cross-contamination, which food must be stored on the top shelf of a cooler?
To prevent cross-contamination, which food must be stored on the top shelf of a cooler?
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How many days must an operation retain shellstock tags or labels once the shellfish have been sold or served?
How many days must an operation retain shellstock tags or labels once the shellfish have been sold or served?
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A delivery of packaged frozen vegetables should be rejected if the?
A delivery of packaged frozen vegetables should be rejected if the?
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How should open, bagged, dry food such as flour, rice, and sugar be stored?
How should open, bagged, dry food such as flour, rice, and sugar be stored?
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The correct concentration range for a chlorine sanitizing solution is:
The correct concentration range for a chlorine sanitizing solution is:
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Labels on repackaged bulk food for resale must include ingredients and sub-ingredients listed in which way?
Labels on repackaged bulk food for resale must include ingredients and sub-ingredients listed in which way?
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To prevent food in a self-service area from becoming contaminated by guests, an operation should?
To prevent food in a self-service area from becoming contaminated by guests, an operation should?
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When thawing raw beef under running water, thawed portions must NOT rise above?
When thawing raw beef under running water, thawed portions must NOT rise above?
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A special process that requires a HACCP plan to be in place before the process is used in an operation is?
A special process that requires a HACCP plan to be in place before the process is used in an operation is?
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A food handler has been diagnosed with the hepatitis A virus but is not showing signs of illness. The manager must?
A food handler has been diagnosed with the hepatitis A virus but is not showing signs of illness. The manager must?
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Raw TCS food must be stored at a temperature no higher than?
Raw TCS food must be stored at a temperature no higher than?
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Food items that have been recalled should be?
Food items that have been recalled should be?
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To avoid contaminating a bagel ordered by a customer, the food handler should?
To avoid contaminating a bagel ordered by a customer, the food handler should?
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A food handler must wear single-use gloves when?
A food handler must wear single-use gloves when?
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Seafood must be cooked to a minimum internal temperature of?
Seafood must be cooked to a minimum internal temperature of?
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Hot-held TCS food that is being cooled must reach 70 degrees within how many hours?
Hot-held TCS food that is being cooled must reach 70 degrees within how many hours?
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Which of these practices requires a HACCP plan?
Which of these practices requires a HACCP plan?
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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?
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?
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What is the best way to prevent a foodborne illness caused by shellfish toxins?
What is the best way to prevent a foodborne illness caused by shellfish toxins?
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Operations serving raw oysters should have a?
Operations serving raw oysters should have a?
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What is the correct first step when preparing a whole tomato?
What is the correct first step when preparing a whole tomato?
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Who is responsible for training staff to know how to properly accommodate a guest with a food allergy?
Who is responsible for training staff to know how to properly accommodate a guest with a food allergy?
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Leftover chili being reheated for hot holding must reach which minimum internal temperature of 15 sections?
Leftover chili being reheated for hot holding must reach which minimum internal temperature of 15 sections?
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What is one common foodborne illness risk factor?
What is one common foodborne illness risk factor?
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A variance from the local health authority is required when?
A variance from the local health authority is required when?
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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.
