Three Compartment Sink Quiz & Flashcards for ServSafe

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.

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?

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?

Corrective action

Verification

Monitoring

Establishing critical limit (correct)

The appropriate concentration for an iodine sanitizer is ____

12.5-25 ppm Signup and view all the answers

What is the best way to handle recalled food items?

Remove them from inventory and relocate them to a separate area. Signup and view all the answers

The purpose of a Safety Data Sheet (SDS) is to ___________

inform food handlers about the hazards of the chemical they use. Signup and view all the answers

A cook reheats the soup to 165°F. This is an example of ___________

taking a corrective action Signup and view all the answers

The primary goal of Active Managerial Control is to reduce the risk of __________

foodborne illness Signup and view all the answers

Biological contamination that can result in food poisoning are ____________

Bacteria, Viruses, and Toxins Signup and view all the answers

Do food handlers that are cutting raw vegetables need to change their gloves before removing garbage from the kitchen?

False Signup and view all the answers

Which item can be re-served to customers?

Unopened prepacked food Signup and view all the answers

When prepping food, a food handler should not wear which item?

A medical alert bracelet Signup and view all the answers

Which best assures that pathogens are reduced to safe levels?

Cooking food to a minimum internal temperature. Signup and view all the answers

Floor-mounted equipment must have legs that are at least how tall?

6 in. Signup and view all the answers

Which item is a food handler permitted to wear on hands and arms?

Plain metal band ring Signup and view all the answers

What must a food handler use to determine the concentration of sanitizing solution?

A Safety Data Sheet (SDS) Signup and view all the answers

Reusable containers provided by an operation for take home food must be _______

cleaned and sanitized by the operation before being refilled. Signup and view all the answers

What is a potential contamination source that could result in foodborne illness at an outdoor temporary serving location?

Dirt floor in the food prep area. Signup and view all the answers

An unacceptable material for cutting boards is _______

soft wood (Pine) Signup and view all the answers

The minimum time requirement for scrubbing hands with soap during handwashing is ______

10-15 sec. Signup and view all the answers

Which item may a customer reuse at a self-service area?

Drinking glass. Signup and view all the answers

Which food would be safe to serve to a highly susceptible population?

Chocolate sauce Signup and view all the answers

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 cross-connection has been created. Signup and view all the answers

Electrical power outages and sewage backups are classified as _________

imminent health hazards. Signup and view all the answers

An example of physical contamination is a ___

metal fragment. Signup and view all the answers

Which item may be worn by a food handler?

Plain metal ring Signup and view all the answers

What food safety rule must be followed when handling ready-to-eat food?

Wear single-use gloves. Signup and view all the answers

A nursing home food manager best protects the elderly residents' health by serving _ _ ____

pasteurized apple cider. Signup and view all the answers

A food handler who has diarrhea may return to work after being symptom-free for at least how many hours?

24 hours. Signup and view all the answers

Which is the best way to thaw frozen shrimp?

Under refrigeration at 41°F or below. Signup and view all the answers

Ready-to-eat Time/Temperature control for safety (TCS) food may be held at 41°F for a total of how many days?

7 Signup and view all the answers

A food handler must report to the manager if he/she is diagnosed by a health practitioner with an illness caused by ___.

Salmonella Typhi. Signup and view all the answers

After observing a food handler removing plastic bags of garbage and temporarily placing them on the prep table, the person in charge should ______________________.

stop the food handler immediately and review the correct procedures for garbage handling. Signup and view all the answers

Which delivery must be rejected?

Unpasteurized shell eggs. Signup and view all the answers

What is one way of preventing backflow?

Using an appropriately placed air gap. Signup and view all the answers

Sinks must be used for the correct intended purpose to prevent _____________.

cross-contamination. Signup and view all the answers

Shellfish tags must be kept for __________

90 days after the product's container is empty. Signup and view all the answers

When should hand antiseptics be used in an operation?

After handwashing. Signup and view all the answers

Individuals who deliberately contaminate food can be accused for _ _______

food tampering. Signup and view all the answers

ALERT is an acronym that represents _________________.

a way to decrease the risk of intentional food contamination. Signup and view all the answers

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?

Time-temperature abuse of the roast beef. Signup and view all the answers

Which foods are common food allergens?

Eggs and poultry. Signup and view all the answers

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

carbonated water from flowing into copper lines. Signup and view all the answers

What is the correct response to a sewage backflow in an operation?

Close the operation immediately. Signup and view all the answers

The third compartment in a three-compartment sink is for __________.

sanitizing. Signup and view all the answers

Which food must be received at 41°F?

Frozen shrimp. Signup and view all the answers

Pork chops must reach which minimum internal cooking temperature for 15 sec.?

145°F. Signup and view all the answers

Glass from a broken light bulb in food is an example of which type of contamination?

Physical. Signup and view all the answers

Parasites are most likely to be found in incorrectly frozen ______.

fish. Signup and view all the answers

Mineral buildup has formed on the steam table. Which cleaning agent would best remove it?

delimer. Signup and view all the answers

How can an operation assist customers with food allergies?

Designate a manager to answer all allergy-related questions from customers. Signup and view all the answers

Ready-to-eat hot food stored without temperature control must be discarded after how many hours?

<ol start="4"> <li></li> </ol> Signup and view all the answers

Ice for use as a food or cooling medium must be _______.

made from drinkable water. Signup and view all the answers

Under which condition may food prepared in a private home be served in an operation?

It may not be served in an operation. Signup and view all the answers

At which sink should garbage containers be washed and rinsed?

Three-compartment. Signup and view all the answers

The policy for drinking a beverage in the food prep area that must be communicated to all employees is that the beverage ____________________________________.

must be covered and have a slip lid or straw. Signup and view all the answers

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 ____.

180°F. Signup and view all the answers

The temperature danger zone is ___________.

40°F - 140°F Signup and view all the answers

What method of pest control can a person in charge or staff member perform?

Routinely inspecting incoming shipments of food or supplies for insects. Signup and view all the answers

The buildup of condensation and grease on the walls indicates a problem with the ____ .

fryer oil. Signup and view all the answers

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?

Ask for identification. Signup and view all the answers

Besides hot and cold running water and soap, what must a handwashing station in an operation contain?

Signage to remind employees to wash hands before returning to work. Signup and view all the answers

Cooked and sliced poultry should be stored...

in shallow pans at or below an internal temperature of 41°F. Signup and view all the answers

What tools should be provided to the staff when receiving and inspecting foods?

Storage bags and thermometers. Signup and view all the answers

Food, water, and shelter will NOT attract insects and rodents if recyclables are stored in a...

clean, pest-proof container. Signup and view all the answers

A correctly designed and installed air curtain can be used to prevent...

pests from entering the operation. Signup and view all the answers

What food should a guest with a shellfish allergy avoid?

Shrimp (NOT salmon). Signup and view all the answers

To transport cold Time/Temperature Control for Safety (TCS) foods, the maximum temperature of the food should be...

41°F. Signup and view all the answers

A food handler fills two containers with sliced tomatoes for sandwiches later in the week. The containers should be labeled with the date of...

expiration. Signup and view all the answers

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....

demonstrates the skill. Signup and view all the answers

When a food recall occurs, the operation must...

immediately notify customers. Signup and view all the answers

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...

145°F. Signup and view all the answers

Food handlers should wash their hands between...

shaking hands with a guest and replenishing the food on the salad bar. Signup and view all the answers

The next step after washing and rinsing items in a three-compartment sink is to...

immerse all items in a chemical sanitizing solution. Signup and view all the answers

Outside garbage containers must be...

enclosed. Signup and view all the answers

Which method will prevent backflow into the drinkable water supply?

Air gap. Signup and view all the answers

Chemical used in an operation must be labeled with their...

common name. Signup and view all the answers

A danger or threat to health that requires immediate correction or closure to prevent injury is an...

imminent health hazard. Signup and view all the answers

Which condition requires the person in charge to exclude a food handler from the prep area?

Diarrhea. Signup and view all the answers

By washing their hands each time before entering the food-prep area, a Person in Charge (PIC)...

reinforces behavior through modeling. Signup and view all the answers

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?

3:30 PM (4 hr after removed). Signup and view all the answers

When should probe thermometers be cleaned and sanitized?

Before and after each use. Signup and view all the answers

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?

Remove the napkin and discard the rolls. Signup and view all the answers

Correct handwashing is recommended to prevent the outbreak of which foodborne illness?

Common Cold. Signup and view all the answers

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?

Discard all lettuce chopped by the food handler. Signup and view all the answers

What are pooled eggs?

Eggs that are used in food that needs little or no cooking. Signup and view all the answers

A food handler working with a highly susceptible population has been diagnosed with norovirus. When can the food handler return to work?

When the local regulatory authority gives approval. Signup and view all the answers

A food handler misses work because a roommate is diagnosed with an illness caused by Shigella spp. What does a manager do?

Restrict the employee from working with food. Signup and view all the answers

Which correct action will BEST prevent rodents from entering a food establishment?

Install screens over all ventilation pipes and ducts on the roof. Signup and view all the answers

How often should food contact equipment be cleaned and sanitized when in continuous use?

When switching to another type of food. Signup and view all the answers

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.

ServSafe Food Safety Flashcards