Podcast
Questions and Answers
Within 2 hr of hot holding in a self-service area, the temperature of soup has dropped to 130°F. The soup must be reheated to a temperature of ________ for 15 sec.
Within 2 hr of hot holding in a self-service area, the temperature of soup has dropped to 130°F. The soup must be reheated to a temperature of ________ for 15 sec.
165°F
In order from top to bottom, how should a pan of fresh chicken breast, fresh salmon, a carton of broccoli, and fresh ground beef be stored on shelves in a cooler?
In order from top to bottom, how should a pan of fresh chicken breast, fresh salmon, a carton of broccoli, and fresh ground beef be stored on shelves in a cooler?
Broccoli, fresh salmon, fresh ground beef, and fresh chicken breasts.
Cooking poultry to a minimum internal temperature of 165°F for 15 sec is an example of which HACCP principle?
Cooking poultry to a minimum internal temperature of 165°F for 15 sec is an example of which HACCP principle?
The appropriate concentration for an iodine sanitizer is ____
The appropriate concentration for an iodine sanitizer is ____
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What is the best way to handle recalled food items?
What is the best way to handle recalled food items?
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The purpose of a Safety Data Sheet (SDS) is to ___________
The purpose of a Safety Data Sheet (SDS) is to ___________
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A cook reheats the soup to 165°F. This is an example of ___________
A cook reheats the soup to 165°F. This is an example of ___________
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The primary goal of Active Managerial Control is to reduce the risk of __________
The primary goal of Active Managerial Control is to reduce the risk of __________
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Biological contamination that can result in food poisoning are ____________
Biological contamination that can result in food poisoning are ____________
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Do food handlers that are cutting raw vegetables need to change their gloves before removing garbage from the kitchen?
Do food handlers that are cutting raw vegetables need to change their gloves before removing garbage from the kitchen?
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Which item can be re-served to customers?
Which item can be re-served to customers?
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When prepping food, a food handler should not wear which item?
When prepping food, a food handler should not wear which item?
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Which best assures that pathogens are reduced to safe levels?
Which best assures that pathogens are reduced to safe levels?
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Floor-mounted equipment must have legs that are at least how tall?
Floor-mounted equipment must have legs that are at least how tall?
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Which item is a food handler permitted to wear on hands and arms?
Which item is a food handler permitted to wear on hands and arms?
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What must a food handler use to determine the concentration of sanitizing solution?
What must a food handler use to determine the concentration of sanitizing solution?
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Reusable containers provided by an operation for take home food must be _______
Reusable containers provided by an operation for take home food must be _______
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What is a potential contamination source that could result in foodborne illness at an outdoor temporary serving location?
What is a potential contamination source that could result in foodborne illness at an outdoor temporary serving location?
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An unacceptable material for cutting boards is _______
An unacceptable material for cutting boards is _______
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The minimum time requirement for scrubbing hands with soap during handwashing is ______
The minimum time requirement for scrubbing hands with soap during handwashing is ______
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Which item may a customer reuse at a self-service area?
Which item may a customer reuse at a self-service area?
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Which food would be safe to serve to a highly susceptible population?
Which food would be safe to serve to a highly susceptible population?
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A hose is connected to a faucet to fill a bucket, then left submerged in the bucket while it fills. This is a risk to the water supply because ___________
A hose is connected to a faucet to fill a bucket, then left submerged in the bucket while it fills. This is a risk to the water supply because ___________
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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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An example of physical contamination is a ______ _________
An example of physical contamination is a ______ _________
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Which item may be worn by a food handler?
Which item may be worn by a food handler?
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What food safety rule must be followed when handling ready-to-eat food?
What food safety rule must be followed when handling ready-to-eat food?
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A nursing home food manager best protects the elderly residents' health by serving _____ _______ ______
A nursing home food manager best protects the elderly residents' health by serving _____ _______ ______
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A food handler who has diarrhea may return to work after being symptom-free for at least how many hours?
A food handler who has diarrhea may return to work after being symptom-free for at least how many hours?
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Which is the best way to thaw frozen shrimp?
Which is the best way to thaw frozen shrimp?
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Ready-to-eat Time/Temperature control for safety (TCS) food may be held at 41°F for a total of how many days?
Ready-to-eat Time/Temperature control for safety (TCS) food may be held at 41°F for a total of how many days?
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A food handler must report to the manager if he/she is diagnosed by a health practitioner with an illness caused by ________ ___________.
A food handler must report to the manager if he/she is diagnosed by a health practitioner with an illness caused by ________ ___________.
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After observing a food handler removing plastic bags of garbage and temporarily placing them on the prep table, the person in charge should ______________________.
After observing a food handler removing plastic bags of garbage and temporarily placing them on the prep table, the person in charge should ______________________.
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Which delivery must be rejected?
Which delivery must be rejected?
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What is one way of preventing backflow?
What is one way of preventing backflow?
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Sinks must be used for the correct intended purpose to prevent _____________.
Sinks must be used for the correct intended purpose to prevent _____________.
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Shellfish tags must be kept for __________
Shellfish tags must be kept for __________
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When should hand antiseptics be used in an operation?
When should hand antiseptics be used in an operation?
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Individuals who deliberately contaminate food can be accused for _____ ___________
Individuals who deliberately contaminate food can be accused for _____ ___________
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ALERT is an acronym that represents _________________.
ALERT is an acronym that represents _________________.
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A food handler is slicing roast beef continuously on a slicer for 6 hours. After 4 hours, the roast beef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. The meat is then put back on the slicer to continue slicing. What is the most serious risk of this procedure?
A food handler is slicing roast beef continuously on a slicer for 6 hours. After 4 hours, the roast beef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. The meat is then put back on the slicer to continue slicing. What is the most serious risk of this procedure?
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Which foods are common food allergens?
Which foods are common food allergens?
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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 the correct response to a sewage backflow in an operation?
What is the correct response to a sewage backflow in an operation?
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The third compartment in a three-compartment sink is for __________.
The third compartment in a three-compartment sink is for __________.
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Which food must be received at 41°F?
Which food must be received at 41°F?
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Pork chops must reach which minimum internal cooking temperature for 15 sec.?
Pork chops must reach which minimum internal cooking temperature for 15 sec.?
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Glass from a broken light bulb in food is an example of which type of contamination?
Glass from a broken light bulb in food is an example of which type of contamination?
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Parasites are most likely to be found in incorrectly frozen ______.
Parasites are most likely to be found in incorrectly frozen ______.
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Mineral buildup has formed on the steam table. Which cleaning agent would best remove it?
Mineral buildup has formed on the steam table. Which cleaning agent would best remove it?
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How can an operation assist customers with food allergies?
How can an operation assist customers with food allergies?
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Ready-to-eat hot food stored without temperature control must be discarded after how many hours?
Ready-to-eat hot food stored without temperature control must be discarded after how many hours?
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Ice for use as a food or cooling medium must be _______.
Ice for use as a food or cooling medium must be _______.
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Under which condition may food prepared in a private home be served in an operation?
Under which condition may food prepared in a private home be served in an operation?
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At which sink should garbage containers be washed and rinsed?
At which sink should garbage containers be washed and rinsed?
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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 ____________________________________.
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With the exception of a stationary rack single temperature machine, the temperature for the final sanitizing rinse in all other high-temperature dish machines must be at least ____.
With the exception of a stationary rack single temperature machine, the temperature for the final sanitizing rinse in all other high-temperature dish machines must be at least ____.
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The temperature danger zone is ___________.
The temperature danger zone is ___________.
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What method of pest control can a person in charge or staff member perform?
What method of pest control can a person in charge or staff member perform?
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The buildup of condensation and grease on the walls indicates a problem with the ________ ____.
The buildup of condensation and grease on the walls indicates a problem with the ________ ____.
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What is the first thing a person in charge should do when someone arrives at the foodservice operation and says they are there to conduct an inspection of the operation?
What is the first thing a person in charge should do when someone arrives at the foodservice operation and says they are there to conduct an inspection of the operation?
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Besides hot and cold running water and soap, what must a handwashing station in an operation contain?
Besides hot and cold running water and soap, what must a handwashing station in an operation contain?
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Cooked and sliced poultry should be stored...
Cooked and sliced poultry should be stored...
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What tools should be provided to the staff when receiving and inspecting foods?
What tools should be provided to the staff when receiving and inspecting foods?
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Food, water, and shelter will NOT attract insects and rodents if recyclables are stored in a...
Food, water, and shelter will NOT attract insects and rodents if recyclables are stored in a...
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A correctly designed and installed air curtain can be used to prevent...
A correctly designed and installed air curtain can be used to prevent...
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What food should a guest with a shellfish allergy avoid?
What food should a guest with a shellfish allergy avoid?
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To transport cold Time/Temperature Control for Safety (TCS) foods, the maximum temperature of the food should be...
To transport cold Time/Temperature Control for Safety (TCS) foods, the maximum temperature of the food should be...
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A food handler fills two containers with sliced tomatoes for sandwiches later in the week. The containers should be labeled with the date of...
A food handler fills two containers with sliced tomatoes for sandwiches later in the week. The containers should be labeled with the date of...
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After showing a food handler how to perform a task, the Person in Charge (PIC) knows the process is fully understood when the food handler....
After showing a food handler how to perform a task, the Person in Charge (PIC) knows the process is fully understood when the food handler....
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When a food recall occurs, the operation must...
When a food recall occurs, the operation must...
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Food that has been cooked to the correct temperature and is now being kept hot for service must be held at a temperature for at least...
Food that has been cooked to the correct temperature and is now being kept hot for service must be held at a temperature for at least...
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Food handlers should wash their hands between...
Food handlers should wash their hands between...
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The next step after washing and rinsing items in a three-compartment sink is to...
The next step after washing and rinsing items in a three-compartment sink is to...
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Outside garbage containers must be...
Outside garbage containers must be...
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Which method will prevent backflow into the drinkable water supply?
Which method will prevent backflow into the drinkable water supply?
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Chemical used in an operation must be labeled with their...
Chemical used in an operation must be labeled with their...
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A danger or threat to health that requires immediate correction or closure to prevent injury is an...
A danger or threat to health that requires immediate correction or closure to prevent injury is an...
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Which condition requires the person in charge to exclude a food handler from the prep area?
Which condition requires the person in charge to exclude a food handler from the prep area?
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By washing their hands each time before entering the food-prep area, a Person in Charge (PIC)...
By washing their hands each time before entering the food-prep area, a Person in Charge (PIC)...
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At an outdoor event, tuna salad is removed from refrigeration at 11:30 AM at a temperature of 41°F. By 12:30 PM, the tuna salad's temperature is 85°F. When should the tuna salad be thrown out?
At an outdoor event, tuna salad is removed from refrigeration at 11:30 AM at a temperature of 41°F. By 12:30 PM, the tuna salad's temperature is 85°F. When should the tuna salad be thrown out?
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When should probe thermometers be cleaned and sanitized?
When should probe thermometers be cleaned and sanitized?
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A server finds a full napkin-lined basket of dinner rolls on a table after a customer has left the establishment. According to the US FDA Food Code, what should the server do with the rolls and napkin?
A server finds a full napkin-lined basket of dinner rolls on a table after a customer has left the establishment. According to the US FDA Food Code, what should the server do with the rolls and napkin?
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Correct handwashing is recommended to prevent the outbreak of which foodborne illness?
Correct handwashing is recommended to prevent the outbreak of which foodborne illness?
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What must the Person In Charge do if a food handler, who has been chopping lettuce for salads, is sent home from work for vomiting?
What must the Person In Charge do if a food handler, who has been chopping lettuce for salads, is sent home from work for vomiting?
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What are pooled eggs?
What are pooled eggs?
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A food handler working with a highly susceptible population has been diagnosed with norovirus. When can the food handler return to work?
A food handler working with a highly susceptible population has been diagnosed with norovirus. When can the food handler return to work?
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A food handler misses work because a roommate is diagnosed with an illness caused by Shigella spp. What does a manager do?
A food handler misses work because a roommate is diagnosed with an illness caused by Shigella spp. What does a manager do?
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Which correct action will BEST prevent rodents from entering a food establishment?
Which correct action will BEST prevent rodents from entering a food establishment?
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How often should food contact equipment be cleaned and sanitized when in continuous use?
How often should food contact equipment be cleaned and sanitized when in continuous use?
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Study Notes
Food Safety and Handling Standards
- Soup in a self-service area must be reheated to 165°F for 15 seconds if its temperature drops to 130°F within 2 hours.
- Proper storage order in a cooler: Broccoli (top), Fresh salmon, Fresh ground beef, Fresh chicken breasts (bottom).
- Cooking poultry at a minimum internal temperature of 165°F for 15 seconds is critical for HACCP principles.
Sanitization and Hygiene Practices
- Iodine sanitizer should have a concentration of 12.5-25 ppm.
- Recalled food items must be removed from inventory and placed in a separate area.
- A Safety Data Sheet (SDS) informs food handlers about the hazards of chemicals used.
- Handwashing with soap should be done for 10-15 seconds.
Foodborne Illness Prevention
- Active Managerial Control aims to lower the risk of foodborne illness.
- Biological contaminants include Bacteria, Viruses, and Toxins.
- Single-use gloves are mandatory when handling ready-to-eat food items.
Food Allergen Safety
- Guests with shellfish allergies should avoid shrimp and similar products.
- Common food allergens include Eggs and Poultry.
Cross-contamination Risks
- Reusable containers for take-home food must be cleaned and sanitized before refilling.
- A cross-connection can occur when hoses are submerged in water, risking contamination.
- An unacceptable cutting board material is soft wood (such as pine).
Temperature Control and Food Storage
- Ice used as a cooling medium must be made from drinking water.
- Ready-to-eat TCS foods can be held at 41°F for up to 7 days.
- Cooked and sliced poultry should be stored in shallow pans at or below 41°F.
Inspection and Compliance
- Identification must be requested from anyone claiming to conduct an inspection.
- Food that has been cooked correctly must maintain a holding temperature of 145°F.
Response to Illness or Contamination
- A food handler with diarrhea must be absent from work for at least 24 hours.
- If a handler vomits, all food they prepared should be discarded to prevent contamination.
- When a food recall occurs, immediate notification to customers is essential.
Cleaning and Sanitization Protocols
- Items washed and rinsed in a three-compartment sink must then be immersed in a chemical sanitizing solution.
- Cleaning agents should be used based on their appropriate purpose to avoid cross-contamination.
Seasonal and Event-Based Safety
- At temporary outdoor events, a dirt floor poses a contamination risk.
- Pooled eggs refer to eggs used in recipes that do not require much cooking.
General Safety Measures
- The temperature danger zone for food is defined as 40°F - 140°F.
- A plain metal band ring is acceptable for food handlers to wear while on duty.
- Food handlers should wash hands frequently, especially after contacting guests or handling food.
Miscellaneous Food Safety Points
- Analytical methods for pest control include inspecting incoming shipments for insects.
- Cleaning agents in food operations must be clearly labeled with their common name to ensure safety.
- Effective backflow prevention can be achieved through the use of an air gap.
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Description
Test your knowledge on food safety with these ServSafe flashcards. Covering critical topics like proper food temperatures and safe food storage practices, this quiz is essential for aspiring food handlers and culinary professionals. Improve your understanding of safe food handling techniques essential for maintaining health standards.
