Podcast
Questions and Answers
What should hot food required for service the next day be?
What should hot food required for service the next day be?
be cooled rapidly then refrigerated
Hot food should be held at ___ during service.
Hot food should be held at ___ during service.
a minimum of 135°F
How often should a food handler change their gloves?
How often should a food handler change their gloves?
once they become dirty
Which food may be re-served to customers? (Select one)
Which food may be re-served to customers? (Select one)
Before putting a large pork roast in the refrigerator, what should you do?
Before putting a large pork roast in the refrigerator, what should you do?
What is the purpose of a sanitizer?
What is the purpose of a sanitizer?
Which meat is the safest to eat when cooked 'rare'?
Which meat is the safest to eat when cooked 'rare'?
What task requires food handlers to wash their hands before AND after doing it? (Select one)
What task requires food handlers to wash their hands before AND after doing it? (Select one)
When storing food in the fridge or freezer, you should: (Select all that apply)
When storing food in the fridge or freezer, you should: (Select all that apply)
Why shouldn't you mix cooked and raw foods?
Why shouldn't you mix cooked and raw foods?
What are the basic steps for cleaning effectively?
What are the basic steps for cleaning effectively?
What does bacteria need to multiply?
What does bacteria need to multiply?
Which is a TCS food? (Select one)
Which is a TCS food? (Select one)
Who is responsible for safe food handling in food premises?
Who is responsible for safe food handling in food premises?
What does a detergent do?
What does a detergent do?
Which food probably contains the most bacteria? (Select one)
Which food probably contains the most bacteria? (Select one)
How can you tell if food has enough bacteria to cause food poisoning?
How can you tell if food has enough bacteria to cause food poisoning?
What food safety practice can prevent cross-contact?
What food safety practice can prevent cross-contact?
Foods not likely to support bacterial growth are: (Select one)
Foods not likely to support bacterial growth are: (Select one)
Which of the following is true about bacteria? (Select one)
Which of the following is true about bacteria? (Select one)
What are the basic steps of washing hands?
What are the basic steps of washing hands?
Hot TCS food can be held without temperature control for a maximum of ___ hours.
Hot TCS food can be held without temperature control for a maximum of ___ hours.
If a food handler has been vomiting or has diarrhea, when should they return to work?
If a food handler has been vomiting or has diarrhea, when should they return to work?
What is the first action someone should take when entering the restaurant for a work shift?
What is the first action someone should take when entering the restaurant for a work shift?
The maximum length of time that prepared foods may be held in the temperature danger zone is:
The maximum length of time that prepared foods may be held in the temperature danger zone is:
Where should staff members eat, drink, smoke, or chew gum?
Where should staff members eat, drink, smoke, or chew gum?
When preparing food, what should happen to any cuts and wounds?
When preparing food, what should happen to any cuts and wounds?
What is the best way to thaw food?
What is the best way to thaw food?
If a food-contact surface is in constant use, how often should it be cleaned and sanitized?
If a food-contact surface is in constant use, how often should it be cleaned and sanitized?
When should a food handler be excluded from working with food or food contact surfaces?
When should a food handler be excluded from working with food or food contact surfaces?
Which action requires a food handler to change gloves? (Select one)
Which action requires a food handler to change gloves? (Select one)
Study Notes
Food Storage and Handling
- Hot food for next day service must be cooled rapidly and refrigerated.
- Hot food should be maintained at a minimum temperature of 135°F during service.
- Before refrigerating a large pork roast, cut it into smaller pieces for effective cooling.
- Foods should not be mixed; it leads to cross-contamination.
Safety and Sanitization
- A sanitizer is crucial as it kills bacteria.
- Gloves should be changed when they become dirty.
- Food safety practices include washing, rinsing, and sanitizing utensils to prevent cross-contact.
Food Types and Safety
- Unopened prepackaged food is the only type that may be re-served.
- Lamb is considered the safest meat to eat when cooked rare.
- TCS (Time/Temperature Control for Safety) food examples include baked potatoes.
- Frozen raw chicken contains high levels of bacteria.
Cleaning Protocols
- Effective cleaning consists of scraping, washing with detergent, sanitizing, and air drying.
- A detergent aids in removing visible soil.
- Food-contact surfaces should be cleaned and sanitized every 4 hours when in constant use.
Hand Washing
- Basic hand washing steps include applying soap, washing, rinsing, and drying with a disposable paper towel.
- Food handlers must wash hands before and after handling raw meat, poultry, or seafood.
Time and Temperature Safety
- Hot TCS food can be held without temperature control for a maximum of 4 hours.
- Prepared foods should not remain in the temperature danger zone for longer than 4 hours.
Employee Health and Hygiene
- Staff should eat, drink, smoke, or chew gum only in designated areas to maintain safety.
- Hands must always be washed first upon entering a restaurant for a work shift.
- Food handlers should be excluded from food handling if they exhibit symptoms like vomiting, diarrhea, or fever.
Food Thawing and Preparation
- The best method for thawing food is on the bottom shelf of the refrigerator.
- Cuts and wounds while preparing food should be covered with a bandaid and a disposable glove.
General Knowledge about Bacteria
- Bacteria require food, water, and warm temperatures to multiply.
- The presence of enough bacteria to cause food poisoning cannot be determined by smell, taste, or appearance.
- Bacteria multiply quickly in warm temperatures, emphasizing the importance of temperature control.
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Description
Prepare for your ServSafe Food Handler certification with these essential flashcards. Each card presents critical information regarding food safety practices, proper food handling, and storage techniques. Test your knowledge and ensure compliance with the hygienic standards required for food service.
