Podcast
Questions and Answers
Who has the higher risk of foodborne illness?
Who has the higher risk of foodborne illness?
Parasites are commonly associated with:
Parasites are commonly associated with:
Ciguatera Toxin is commonly found in:
Ciguatera Toxin is commonly found in:
What is a TCS Food?
What is a TCS Food?
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Metal shavings are which type of contaminant?
Metal shavings are which type of contaminant?
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What should foodservice operations do to prevent the spread of hepatitis A?
What should foodservice operations do to prevent the spread of hepatitis A?
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To wash hands properly, a food handler must first:
To wash hands properly, a food handler must first:
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What should foodservice operators do to prevent customer illness from Shigella spp.?
What should foodservice operators do to prevent customer illness from Shigella spp.?
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What must a food handler with a hand wound do to safely work with food?
What must a food handler with a hand wound do to safely work with food?
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What items are considered acceptable work attire for a food handler?
What items are considered acceptable work attire for a food handler?
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What task requires food handlers to wash their hands before and after doing it?
What task requires food handlers to wash their hands before and after doing it?
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Which action requires a food handler to change their gloves?
Which action requires a food handler to change their gloves?
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How should the temperature of a shipment of cottage cheese be taken when it arrives in the operation?
How should the temperature of a shipment of cottage cheese be taken when it arrives in the operation?
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When should a shipment of fresh chicken be rejected?
When should a shipment of fresh chicken be rejected?
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Where should ground fish be stored in a cooler?
Where should ground fish be stored in a cooler?
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What is the maximum number of days that ready-to-eat food can be stored if held at 41F?
What is the maximum number of days that ready-to-eat food can be stored if held at 41F?
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In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored?
In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored?
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What organization requires Material Safety Data Sheets?
What organization requires Material Safety Data Sheets?
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What is the minimum internal cooking temperature for rice that is hot-held for service?
What is the minimum internal cooking temperature for rice that is hot-held for service?
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What food item does the Food and Drug Administration advise against offering on a children's menu?
What food item does the Food and Drug Administration advise against offering on a children's menu?
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TCS food reheated for hot-holding must reach what temperature?
TCS food reheated for hot-holding must reach what temperature?
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What method should never be used to thaw food?
What method should never be used to thaw food?
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When partially cooking food to be finished later, what is the maximum cooking time allowed during initial cooking?
When partially cooking food to be finished later, what is the maximum cooking time allowed during initial cooking?
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Food held at 41F or lower before being removed from refrigeration can be held without temperature control for up to how many hours?
Food held at 41F or lower before being removed from refrigeration can be held without temperature control for up to how many hours?
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Hot TCS food can be held without temperature control for a maximum of:
Hot TCS food can be held without temperature control for a maximum of:
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Which food may be re-served to customers?
Which food may be re-served to customers?
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What is the purpose of setting critical limits in the HACCP plan?
What is the purpose of setting critical limits in the HACCP plan?
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What is the minimum water temperature required when using hot water to sanitize objects?
What is the minimum water temperature required when using hot water to sanitize objects?
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What HACCP principle is being practiced when food handlers rewash melons that have surface dirt?
What HACCP principle is being practiced when food handlers rewash melons that have surface dirt?
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What is the final step in cleaning and sanitizing a prep table?
What is the final step in cleaning and sanitizing a prep table?
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How many seconds does an iodine sanitizer need to be in contact with the object being sanitized?
How many seconds does an iodine sanitizer need to be in contact with the object being sanitized?
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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?
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What is the third step in cleaning and sanitizing items in a 3-compartment sink?
What is the third step in cleaning and sanitizing items in a 3-compartment sink?
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What type of thermocouple probe should be used to check the internal temperature of a beef roast?
What type of thermocouple probe should be used to check the internal temperature of a beef roast?
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What food safety practice can prevent cross-contact?
What food safety practice can prevent cross-contact?
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Study Notes
Food Safety Risks
- Elderly individuals are at a higher risk of foodborne illness due to weakened immune systems.
- Seafood is commonly associated with parasites, which can cause foodborne diseases.
Contaminants and Food Types
- Ciguatera toxin is specifically found in amberjack fish.
- TCS (Time and Temperature Control for Safety) food includes items like baked potatoes, which require careful handling and temperature control.
Health and Hygiene Practices
- Physical contaminants include metal shavings that can pose a safety risk.
- To prevent the spread of hepatitis A, it's vital to exclude staff with jaundice from the food service operation.
- Proper handwashing involves washing hands and arms before handling food.
- Control of flies is necessary to prevent Shigella spp. transmission in foodservice operations.
Food Handling Protocols
- Food handlers with hand wounds should bandage the wound in an impermeable cover and wear single-use gloves.
- Acceptable work attire for food handlers includes a plain-band ring.
- Handwashing is essential before and after handling raw meat, poultry, or seafood.
Food Storage and Temperature Guidelines
- If gloves become torn, food handlers must change them immediately.
- When a shipment of cottage cheese arrives, use a thermometer in an opened container to take its temperature.
- Reject shipments of fresh chicken if the receiving temperature exceeds 50°F.
- Store ground fish below pork roasts in a cooler to prevent cross-contamination.
Food Safety Standards
- Ready-to-eat food can be stored for a maximum of 7 days if held at 41°F.
- Proper storage order in a cooler: lettuce, fresh halibut, fresh beef roast, ground chicken.
- OSHA requires Material Safety Data Sheets (MSDS) for hazardous substances.
Cooking and Reheating Guidelines
- The minimum internal cooking temperature for rice meant for hot-holding is 135°F.
- The FDA advises against including rare cheeseburgers on children's menus due to health risks.
- TCS food reheated for hot-holding must reach at least 165°F for 15 seconds.
Thawing and Cooking Practices
- Never thaw food by placing it directly on a prep counter.
- When partially cooking food, the maximum initial cooking time allowable is 60 minutes.
- Food that was held at or below 41°F can be held without temperature control for up to 6 hours.
Holding Time Regulations
- Hot TCS food may be held without temperature control for a maximum of 4 hours.
- Unopened, pre-packaged food is the only type of food that may be re-served to customers.
HACCP and Sanitizing Procedures
- Setting critical limits in HACCP plans helps reduce food safety hazards.
- The minimum water temperature needed for sanitizing objects with hot water is 171°F.
- Rewashing melons with surface dirt demonstrates the HACCP principle of corrective action.
Cleaning Practices
- After cleaning and sanitizing a prep table, allow the surface to air dry.
- An iodine sanitizer requires 30 seconds of contact time to be effective.
- High-use food-contact surfaces should be cleaned and sanitized every 4 hours.
Sink Cleaning Procedures
- Rinsing is the third step in the 3-compartment sink cleaning process.
- To check the internal temperature of a beef roast, use a penetration thermocouple probe.
Cross-Contact Prevention
- Effective food safety practices include washing, rinsing, and sanitizing utensils before each use to prevent cross-contact.
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Description
Test your knowledge on food safety with this Servsafe practice test featuring 50 questions. Covering vital concepts like foodborne illnesses, contaminants, and TCS foods, this quiz is perfect for anyone preparing for the Servsafe certification. Enhance your understanding of proper food handling and safety measures.
