ServSafe Food Manager Flashcards
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Questions and Answers

Tabletop foodservice equipment on legs should have a space between the base of the equipment and the tabletop of at least

  • 8 in (20.32 cm)
  • 3 in (7.62 cm)
  • 2 in (5.08 cm)
  • 4 in (10.16 cm) (correct)
  • Fruits and vegetables that are cooked for hot holding shall reach a temperature of at least

  • 135°F (57°C) (correct)
  • 180°F (82°C)
  • 145°F (63°C)
  • 155°F (68°C)
  • The manager must notify the regulatory authority if an employee comes to work with an illness caused by

  • Influenza type A
  • Listeria monocytogenes
  • Shigella spp (correct)
  • Staphylococcus aureus
  • Which item is a food handler permitted to wear on hands and arms?

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

    Which food must be cooked to a minimum internal temperature of 155°F (68°C) for at least 15 seconds?

    <p>Pork sausage</p> Signup and view all the answers

    An operation is serving oysters on the half shell. The operation must provide consumers with a

    <p>Disclosure of raw ingredients</p> Signup and view all the answers

    The water temperature in the wash sink of a three-compartment sink must be at least

    <p>110°F (43°C)</p> Signup and view all the answers

    Food service operations must purchase food from

    <p>An approved source</p> Signup and view all the answers

    A food handler cooks a turkey to an internal temperature of 165°F (74°C) for 15 seconds. The food handler removes the turkey from the oven and places it in the hot holding unit at noon at a temperature of 135°F (57°C). The food handler checks the turkey's temperature at 4 p.m. and finds it to be 135°F (57°C). What did the food handler do wrong?

    <p>The temperature of the turkey should have been taken after 2 hours</p> Signup and view all the answers

    Fresh beef must be received at or below

    <p>41°F (5°C)</p> Signup and view all the answers

    What food item can be re-served to customers?

    <p>Crackers in an unopened original package</p> Signup and view all the answers

    Previously cooked food that was hot held for service must be reheated to which minimum internal temperature for at least 15 seconds?

    <p>165°F (74°C)</p> Signup and view all the answers

    Recommendations for foodservice regulations are issued at the federal level through the

    <p>FDA Food Code</p> Signup and view all the answers

    What is the minimum internal cooking temperature for raw eggs prepared for immediate service?

    <p>145°F (63°C)</p> Signup and view all the answers

    Food handlers should be excluded from the prep area when they are experiencing which symptom?

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

    Counter-mounted equipment that is not easily movable shall be mounted at least how many inches from the counter's surface?

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

    A danger or threat to health that requires immediate correction or closure to prevent injury is a(n)

    <p>Imminent health hazard</p> Signup and view all the answers

    The presence of metal shavings in a can of tomatoes is considered which type of contamination?

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

    Which would require single-use gloves?

    <p>Handling ready-to-eat foods</p> Signup and view all the answers

    When drinkable water is contaminated by non-drinkable water, what has occurred?

    <p>Cross-connection</p> Signup and view all the answers

    When the water supply has been disrupted to a natural disaster, an acceptable alternative is

    <p>Buying commercially bottled drinking water</p> Signup and view all the answers

    Equipment approved for use in the prep area should have a seal of approval from which of the following?

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

    Food that has NOT been honestly presented must be

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

    When should food handlers use hand antiseptics?

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

    Which authority regulates and inspects meat, poultry, and eggs?

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

    The risk of foodborne illness caused by parasites can be reduced by

    <p>Purchasing fish and produce from an approved supplier</p> Signup and view all the answers

    Study Notes

    Food Safety Equipment and Temperature Guidelines

    • Tabletop foodservice equipment must have a minimum gap of 4 inches (10.16 cm) from the tabletop.
    • Fruits and vegetables for hot holding should be cooked to at least 135°F (57°C).
    • Fresh beef must be received at 41°F (5°C) or lower to ensure freshness and safety.

    Employee Health and Food Handling

    • Notify regulatory authorities if an employee is ill with Shigella spp.
    • Food handlers must wear a plain metal band ring on their hands.
    • Employees showing symptoms of vomiting should be excluded from the prep area.

    Cooking and Holding Regulations

    • Pork sausage requires a minimum internal cooking temperature of 155°F (68°C) for at least 15 seconds.
    • Previously cooked food that is hot held must be reheated to 165°F (74°C) for at least 15 seconds.
    • The temperature of a holding unit for cooked turkey should be maintained at 135°F (57°C) or higher.

    Food Storage and Safety

    • Approved food suppliers are essential for purchasing food.
    • Ready-to-eat TCS food must be labeled if held for more than 24 hours.
    • In dry-storage, food should be stored 6 inches off the floor and away from walls to prevent contamination.

    Contamination and Hazards

    • Metal shavings in food indicate physical contamination.
    • Imminent health hazards demand immediate action to prevent injury or health risks.
    • Cross-connection occurs when drinkable water is contaminated by non-drinkable water.

    Regulatory and Inspection Guidelines

    • The USDA regulates and inspects meat, poultry, and eggs to ensure safety.
    • Foodservice operations must comply with recommendations from the FDA Food Code.

    Cooling and Reconditioning Food

    • Proper cooling requires cooked poultry to drop from 135°F (57°C) to 70°F (21°C) within 2 hours.
    • Damaged packaging can lead to food items being discarded or declared unsafe for consumption.

    Preventive Measures

    • Washing hands is the most effective way to prevent viral foodborne illnesses.
    • Single-use gloves should be used when handling ready-to-eat foods to prevent cross-contamination.
    • A food defense plan helps minimize risks of intentional contamination in food service operations.

    Reheating and Serving Guidelines

    • Gravy reheated in a microwave should reach at least 165°F (74°C).
    • Soup that was hot held should be reheated to 165°F (74°C) if its temperature dropped.

    Foodborne Illness Outbreaks

    • An outbreak of foodborne illnesses is recognized when there are at least 2 complaints.
    • Foods must be discarded if they are not presented honestly.

    Summary of Temperature Regulations

    • Hot Holding Temperature: Fruits and vegetables - 135°F (57°C)
    • Reheating for Service: Minimum of 165°F (74°C)
    • Cooling of Poultry: Must cool from 135°F to 70°F in less than 2 hours.

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    Test your knowledge on food safety practices with these ServSafe Food Manager flashcards. Each card covers essential guidelines for food handling, maintaining proper temperatures, and equipment placement. Perfect for anyone preparing for the ServSafe certification exam.

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