Questions and Answers
What action should a manager take when a food handler has a sore throat and fever?
Tell them to go home.
As part of an operation's food defense program, management should
Restrict access by unauthorized personnel.
When considering employee training, managers must
Assess training needs.
A food defense plan is a written document that records procedures to
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An employee may return to work after being diagnosed with an illness caused by Salmonella Typhi only after the
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If a food handler has been diagnosed with an illness caused by the norovirus, the manager should require the food handler to
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Which area of the body requires extra attention during hand washing?
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A manager, prepping for a large catered event, notices a sewage backup in the prep area. What should the manager do?
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To minimize cross-contamination, disposable gloves must be used.
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What must a manager do when a food handler has been diagnosed with a disease caused by enterohemorrhagic and shiga?
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An acceptable way to dry hands after hand washing is to use a(n)
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An operation must be closed immediately in the event of a
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An operation is forced to close due to a natural disaster. The authorization to reopen must be issued by the
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Food handlers must drink from closed top beverage containers with a straw in order to prevent
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What symptom requires a food handler to be restricted from food handling duties but still come to work?
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If the kitchen in an operation has a sewage backup, the manager should
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Ready-to-eat food that may have been contaminated by a food handler who has been restricted or excluded should be
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Food handlers who have jaundice must be
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What item would be classified as a physical contaminant when found in food?
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The first step in cooling a deep pan of rice is to
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Which risk may result from having a cross-connection?
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What is the purpose of an air gap?
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During correct hand washing, soap must come in contact with hands for a minimum of how many seconds?
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A thermos for measuring food temperatures should be accurate to +/- 2F, easy to read, and
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What common symptom of the Hepatitis A virus?
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If using time as a public health control, egg salad that has been left at room temperature should be thrown out after how many hours have passed?
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What must a food handler do with an uneaten basket of dinner rolls that was returned to the prep table?
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Food displayed on a salad bar must be labeled with food's
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Live display tanks for molluscan shellfish require a
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Which food must be cooked to a minimum internal temperature of 155F for 15 seconds?
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Using a single tank dishwasher, the utensil surface temperature must reach at least
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Which food could be transported in a zinc container?
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What is a cross connection?
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Study Notes
Food Safety and Hygiene Practices
- Food handlers with sore throat and fever must be sent home.
- Employees diagnosed with Salmonella Typhi can only return after clearance from a health practitioner.
- Norovirus-affected food handlers should also go home.
- Employees with jaundice must be excluded from work until cleared by a health authority.
- Food handlers with symptoms like vomiting should not return to work until symptom-free for at least 24 hours.
Employee Training and Procedures
- Management should assess training needs for food handlers.
- A food defense plan outlines procedures to minimize the risk of intentional food contamination.
- Staff must be trained on reporting illnesses to prevent outbreaks.
Cross-Contamination Prevention
- Disposable gloves are essential for minimizing cross-contamination.
- Hand washing focuses on wrists, back of hands, between fingers, and under fingernails.
- Reusable containers must be designed for reuse and sanitized properly.
Safe Food Handling and Storage
- Ready-to-eat food potentially contaminated must be discarded.
- Food on salad bars should be labeled with proper information to avoid allergens.
- Shellstock identification tags must remain with shellfish until completely used and retained for a designated period after.
Temperature and Food Safety
- Minimum internal temperatures for various foods: ground/injected meat at 155°F, cooked vegetables at 135°F, and chilled items must arrive at 41°F or lower.
- Egg salads held at room temperature must be discarded after specified time limits.
Pest Control and Cleaning
- Pest management must be performed by trained professionals, and cleaning chemicals stored separately from food.
- Cross-connections can cause health risks and must be avoided through safe plumbing practices.
- Cleaning utensils and equipment should be non-absorbent, smooth, and corrosion-resistant.
Serving and Display Protocols
- Sneeze guards in self-service areas protect food from contamination.
- Utensils for self-service must be provided to prevent cross-contamination among customers.
- Proper food labeling must include allergen information.
Handling Emergency Situations
- Operations must close immediately during foodborne illness outbreaks or severe sewage backups.
- Reopening requires authorization from local regulatory authorities after resolving issues.
- If a power outage occurs, procedures and conditions for food safety must be evaluated before reopening.
Waste Management
- Outdoor garbage containers must have tight-fitting lids, smooth, and nonabsorbent surfaces.
- Damaged or spoiled food should be stored appropriately, and all recalled items must be disposed of correctly.
Equipment and Sanitation
- Thermometers for food should be accurate within +/- 2°F, easy to read, and suitable for intended use.
- Temperature measuring plans should be in place for monitoring cooking and holding equipment.
- Sanitizing solutions must be at appropriate concentrations and changed regularly to remain effective.
Continued Education and Compliance
- Staff should understand the importance of food safety to reduce risks of contamination and illness.
- Regular training for all food handlers is essential for maintaining high safety standards.
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Description
Test your knowledge with these ServSafe flashcards focused on food safety management practices. Each card covers essential actions and concepts a manager should be aware of regarding food handlers and defense plans. Perfect for those preparing for the ServSafe certification exam.
