ServSafe Food Safety Quiz

Questions and Answers

Why are elderly people at a higher risk for foodborne illnesses?

Their immune systems have weakened with age.

The three categories of food safety hazards are biological, physical, and?

chemical.

For a foodborne illness to be considered an ______.

outbreak.

Foodborne pathogens grow well at temperatures?

between 41 and 135 degrees. Signup and view all the answers

FAT TOM stands for Food, Acidity, Time, Temperature, Oxygen, and?

moisture. Signup and view all the answers

Which pathogen is primarily found in the hair, nose, and throat of humans?

Staphylococcus aureus. Signup and view all the answers

While commonly linked with contaminated ground beef, what pathogen has also been linked with contaminated produce?

Shiga toxin-producing E. coli. Signup and view all the answers

What practice can reduce Salmonella spp. in poultry to safe levels?

Cooking food to the right temperature. Signup and view all the answers

Covering wounds can help prevent the spread of which pathogen?

Staphylococcus aureus. Signup and view all the answers

Which foodborne illness has been linked with ready-to-eat food and shellfish contaminated by sewage?

Hepatitis A. Signup and view all the answers

Viruses such as Norovirus and Hepatitis A can be spread when food handlers fail to...?

wash their hands. Signup and view all the answers

A person who ate raw oysters later became disoriented and suffered memory loss, what illness could cause this?

Amnesic shellfish poisoning. Signup and view all the answers

Foodservice operations should not use mushrooms unless they have been?

purchased from an approved, reputable supplier. Signup and view all the answers

Eggs and peanuts are dangerous for people with which condition?

Food allergies. Signup and view all the answers

Cooking tomato sauce in a copper pot can cause which illness?

Toxic-metal poisoning. Signup and view all the answers

To prevent chemical contamination, chemicals should be stored ______ food and utensils.

separate from. Signup and view all the answers

Itching and tightening of the throat are symptoms of what?

Food allergies. Signup and view all the answers

To prevent food allergens from being transferred to food, food handlers should?

clean and sanitize utensils before use. Signup and view all the answers

What three points should a food defense program focus on to prevent possible threats to food?

Human elements, building interior, building exterior. Signup and view all the answers

What must food handlers do after touching their hair, face, or body?

Wash their hands. Signup and view all the answers

What should food handlers do after prepping food and before using the restroom?

Take off their apron. Signup and view all the answers

When should hand antiseptics be used?

After washing hands. Signup and view all the answers

When should food handlers who wear gloves wash their hands?

Before putting on the gloves. Signup and view all the answers

When a food handler has been diagnosed with shigellosis, what steps must be taken?

The food handler must be told to not come in to work. Signup and view all the answers

Food handlers cannot work in their operation if they have an illness caused by which pathogen?

Salmonella Typhi. Signup and view all the answers

Food handlers who work in a nursing home cannot work in the operation if they have which symptom?

Sore throat and fever. Signup and view all the answers

Food handlers should not eat, drink, smoke, or chew gum or tobacco while _____ food.

prepping. Signup and view all the answers

What should food handlers do if they cut their fingers while preparing food?

Cover the wound with a bandage and a glove or finger cot. Signup and view all the answers

A food handler has finished trimming a raw chicken on a cutting board and needs it to prep vegetables. What must be done to the cutting board?

Washed, rinsed, and sanitized. Signup and view all the answers

Infrared thermometers should be used to measure the?

Surface temperature of a grill. Signup and view all the answers

At what temperatures do foodborne pathogens grow most quickly?

Between 70 and 125 degrees. Signup and view all the answers

Which thermocouple probe should be used to check the temperature of a large stockpot of soup?

Immersion probe. Signup and view all the answers

What is the most important factor in choosing an approved food supplier?

It has been inspected and complies with local, state, and federal laws. Signup and view all the answers

What is the maximum acceptable receiving temperature for fresh beef?

41 degrees. Signup and view all the answers

What is the warmest acceptable receiving temperature for eggs?

45 degrees. Signup and view all the answers

How should cartons of coleslaw be checked for correct receiving temperature?

Open the carton and insert a thermometer stem into the food. Signup and view all the answers

In top-to-bottom order, how should a fresh pork roast, fresh salmon, a carton of lettuce, and a pan of fresh chicken breasts be stored in a cooler?

Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts. Signup and view all the answers

Where should raw poultry be placed in a cooler?

On the bottom shelf. Signup and view all the answers

When storing ready-to-eat TCS food that was prepared on site, what information must be included on the label?

Sell-by or discard date. Signup and view all the answers

At what temperature should dry-storage rooms be kept?

50 to 70 degrees. Signup and view all the answers

A restaurant that has prepared tuna salad can store it at 41 degrees or lower for a maximum of how many days?

7 days. Signup and view all the answers

What must you do to keep food safe after thawing it in a microwave?

Cook it. Signup and view all the answers

What is the minimum internal cooking temperature for stuffed pork chops?

165 degrees. Signup and view all the answers

What are the time and temperature requirements for reheating TCS food for hot holding?

165 for 15 sec within 2 hours. Signup and view all the answers

What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave?

165 degrees. Signup and view all the answers

What is the minimum internal cooking temperature for eggs that will be hot-held for later service?

155 degrees. Signup and view all the answers

What is the correct way to cool a stockpot of clam chowder?

Put the stock pot in ice water. Signup and view all the answers

What is the danger when thawing food at room temperature?

Time-temperature abuse. Signup and view all the answers

What is the minimum internal cooking temperature for ground beef?

155 degrees. Signup and view all the answers

When serving, it is important to avoid touching the _____ of a plate.

top. Signup and view all the answers

Serving utensils should be used to serve a max of _________ food items at a time.

<ol> <li></li> </ol> Signup and view all the answers

At what max internal temp should cold TCS food be held?

41 degrees. Signup and view all the answers

When returning to self-service lines for more food, customers should not_____ their dirty plates?

refill. Signup and view all the answers

At what minimum internal temp should hot TCS food be held?

135 degrees. Signup and view all the answers

The CDC has determined 5 common risk factors for foodborne illness. What are they?

Purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect temperatures, practicing poor personal hygiene and using contaminated equipment. Signup and view all the answers

What is the first step in developing a HACCP plan?

Conduct a hazard analysis. Signup and view all the answers

A food safety management system is a group of ___________ preventing foodborne illness.

procedures and practices. Signup and view all the answers

What is the purpose of a food safety management system?

To identify and control possible hazards. Signup and view all the answers

An operation that wants to smoke food as a method of preservation must have a(n)?

HACCP plan. Signup and view all the answers

What is the third step in active managerial control?

Monitor the policies and procedures. Signup and view all the answers

Which is an example of when a HACCP plan is required?

Serving raw oysters from a display tank. Signup and view all the answers

Generally, operations that use a private water source, such as a well, must have it tested at least?

Once a year. Signup and view all the answers

What is the only completely reliable method for preventing backflow?

Air gap. Signup and view all the answers

When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least?

4 inches. Signup and view all the answers

How hot should the hot water at a handwashing station get?

At least 100 degrees. Signup and view all the answers

Foodservice equipment that has been certified as meeting certain standards may be stamped with the ______ mark?

NSF. Signup and view all the answers

What information should be posted on or near a dishwasher?

Water temp, conveyor speed, and water pressure. Signup and view all the answers

To keep food from being contaminated by lighting, use?

Shields on heat lamps. Signup and view all the answers

Outdoor garbage containers should be?

Kept covered with tight-fitting lids. Signup and view all the answers

What is a cross-connection?

Link between sources of safe and dirty water. Signup and view all the answers

Backflow is when water?

Flows opposite its normal direction because of water pressure. Signup and view all the answers

What is sanitizing?

Reducing pathogens to safe levels. Signup and view all the answers

If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?

Every 4 hours. Signup and view all the answers

How can foodservice managers find out which chemical sanitizers are appropriate for their operations?

Check with the local regulatory authority. Signup and view all the answers

What should be done when throwing away chemicals?

Follow label instructions and any regulatory requirements that apply. Signup and view all the answers

Material safety data sheets (MSDS) should be?

Kept so employees can access them. Signup and view all the answers

What is the correct way to clean and sanitize a prep table?

Wash, rinse, sanitize, air-dry. Signup and view all the answers

Who should apply pesticides?

Pest control operator. Signup and view all the answers

Cockroaches typically are found in places that are?

Warm, moist, and dark. Signup and view all the answers

What kind of odor is a sign that roaches might be present?

Strong, oily. Signup and view all the answers

Three basic rules of an integrated pest management program are?

<ol> <li>Deny pests access to the operation, 2. Deny pests food, water, and a nesting or hiding place, 3. Work with a licensed PCO to eliminate pests that do enter.</li> </ol> Signup and view all the answers

After pesticides have been applied, food-contact surfaces should be?

Washed, rinsed, and sanitized. Signup and view all the answers

If pesticides are stored in the operation, where should they be kept?

In a secure location, away from food. Signup and view all the answers

A backup of raw sewage and significant lack of refrigeration can result in?

Closure of the operation by the regulatory authority. Signup and view all the answers

A person shows up at a restaurant claiming to be a health inspector. What should the manager ask for?

Inspector's ID. Signup and view all the answers

Which agency enforces food safety in a restaurant?

State and local regulatory authority. Signup and view all the answers

When should staff receive food safety training?

When an employee is hired, and then periodically after that. Signup and view all the answers

The manager's responsibility for staff food safety training is to?

Make sure that staff have the knowledge and skills to keep food safe. Signup and view all the answers

All new staff should receive training on?

Safe chemical handling. Signup and view all the answers

In which training method does a trainer ask a series of questions to draw on the knowledge and experience of the learners?

Guided discussion. Signup and view all the answers

Study Notes

Food Safety and Vulnerable Populations

Elderly individuals are at higher risk for foodborne illnesses due to weakened immune systems from aging.

Categories of Food Safety Hazards

Three main categories include biological, physical, and chemical hazards.

Foodborne Illness Criteria

A foodborne illness is considered an outbreak when two or more cases occur.

Optimal Temperature Range for Pathogens

Foodborne pathogens thrive between 41°F and 135°F, known as the temperature danger zone.

FAT TOM Principles

FAT TOM stands for Food, Acidity, Time, Temperature, Oxygen, and Moisture, which are critical for pathogen growth.

Human Pathogen Sources

Staphylococcus aureus is commonly found in human hair, nose, and throat.

Pathogen Links to Food

Shiga toxin-producing E. coli is associated with contaminated ground beef and produce.

Cooking Temperature for Safety

Cooking poultry to the correct temperature can reduce Salmonella spp. levels.

Preventing Pathogen Spread

Covering wounds helps prevent the spread of Staphylococcus aureus.

Hepatitis A Contamination

Linked with ready-to-eat foods and shellfish contaminated by sewage.

Handwashing Importance

Viruses like Norovirus and hepatitis A can spread if foodhandlers do not wash their hands.

Symptoms of Foodborne Illness

Amnesic shellfish poisoning can cause disorientation and memory loss after consuming raw oysters.

Sourcing Ingredients Safely

Use mushrooms only from approved, reputable suppliers.

Food Allergies

Eggs and peanuts pose risks to individuals with food allergies.

Toxic-Metal Poisoning

Cooking acidic foods in copper pots can lead to toxic-metal poisoning.

Chemical Storage Protocols

Chemicals should be stored separately from food and utensils to prevent contamination.

Symptoms of Allergic Reactions

Itching and tightness in the throat are symptoms of a food allergy.

Preventing Allergen Transfer

Clean and sanitize utensils before using them to avoid allergen transfer.

Food Defense Program Focus

Focus on human elements, building interior, and building exterior to prevent food threats.

Hygiene Protocols for Foodhandlers

Handwashing is essential after touching hair, face, or body.

Restroom Protocols for Foodhandlers

Foodhandlers should remove their apron before using the restroom.

Hand Antiseptics Usage

Should be used post-handwashing for added safety.

Glove Use Guidelines

Foodhandlers must wash hands before donning gloves.

Reporting Illness Protocol

Foodhandlers diagnosed with shigellosis must be instructed not to work.

Pathogen Illness Restrictions

Foodhandlers with Salmonella Typhi cannot work in food operations.

Nursing Home Work Restrictions

Symptoms like sore throat and fever prevent foodhandlers from working in nursing homes.

Eating Protocols for Foodhandlers

Eating, drinking, smoking, or chewing gum or tobacco should not occur while prepping food.

Injury Protocols

Cut fingers should be covered with a bandage and glove or finger cot.

Sanitizing Cutting Boards

Cutting boards used for raw chicken must be washed, rinsed, and sanitized before preparing vegetables.

Thermometer Usage

Infrared thermometers measure surface temperatures of grills efficiently.

Temperature Growth Ranges

Foodborne pathogens grow most rapidly between 70°F and 125°F.

Checking Large Stockpot Temperatures

An immersion probe is suitable for checking temperatures in large stockpots.

Supplier Selection Criteria

The most crucial factor in selecting a food supplier is compliance with local, state, and federal laws.

Fresh Beef and Egg Receiving Temperatures

Maximum acceptable receiving temperature for fresh beef is 41°F; eggs should be received at a maximum of 45°F.

Proper Temperature Checking

Use a thermometer to check the receiving temperature of coleslaw; insert the stem into the food after opening the carton.

Storage Order in Coolers

Store lettuce, fresh salmon, fresh chicken breasts, and fresh pork roast from top to bottom accordingly.

Storing Raw Poultry

Always place raw poultry on the bottom shelf of the cooler to prevent cross-contamination.

Labeling TCS Foods

Ready-to-eat TCS food must have a sell-by or discard date label.

Dry-Storage Room Temperatures

Dry-storage areas should ideally be maintained at 50°F to 70°F.

Tuna Salad Storage Duration

Tuna salad can be stored at 41°F or lower for a maximum of 7 days.

Thawing Procedure

After thawing food in a microwave, it must be cooked immediately to maintain safety.

Cooking Temperatures

Minimum internal cooking temperatures are 165°F for stuffed pork chops, 165°F for microwave-cooked eggs, meat, poultry, and seafood, and 155°F for ground beef.

Reheating Requirements

TCS food must be reheated to 165°F for 15 seconds within 2 hours for hot holding.

Proper Cooling Practices

Cool clam chowder by placing the stockpot in ice water.

Risks of Improper Thawing

Thawing food at room temperature can lead to time-temperature abuse.

Safe Handling Temperatures

Maintain cold TCS food at a maximum internal temperature of 41°F and hot TCS food at a minimum of 135°F.

Self-Service Customer Protocols

Customers should not refill dirty plates in self-service areas.

Identifying Risk Factors

Common risk factors for foodborne illness include unsafe food sourcing, inadequate cooking, incorrect temperature holding, poor hygiene, and contaminated equipment.

HACCP Plan Development

The first step in creating a HACCP plan is to conduct a hazard analysis.

Food Safety Management System Components

It consists of procedures and practices aimed at preventing foodborne illnesses.

Food Safety Management System Purpose

Aims to identify and control potential hazards in food handling.

HACCP Plan Requirement for Preservation

An operation smoking food must implement a HACCP plan.

Active Managerial Control Steps

Monitoring policies and procedures is the third step in active managerial control.

HACCP Plan Necessities

Required when serving raw oysters from display tanks.

Water Source Testing Requirements

Operations using a private water source must test it at least once a year.

Backflow Prevention

An air gap is the most reliable method for preventing backflow.

Tabletop Equipment Installation

Ensure at least a 4-inch gap between the base of tabletop equipment and the surface.

Handwashing Station Temperature

Water at handwashing stations should be at least 100°F.

NSF Certification

Foodservice equipment may be stamped with the NSF mark if it meets specific standards.

Dishwasher Information Posting

Information on water temperature, conveyor speed, and water pressure should be displayed near the dishwasher.

Contaminating Light Prevention

Use shields on heat lamps to protect food from contamination.

Garbage Disposal Protocols

Outdoor garbage containers should be kept covered with tight-fitting lids.

Cross-Connection Definition

A cross-connection is a link between safe and contaminated water sources.

Backflow Mechanism

Backflow occurs when water flows in the opposite direction due to pressure changes.

Sanitizing Definition

Sanitizing means reducing pathogens on surfaces to safe levels.

Cleaning Schedule for Surfaces

Food-contact surfaces in constant use must be cleaned and sanitized every 4 hours.

Choosing Appropriate Sanitizers

Managers can consult local regulatory authorities for suitable chemical sanitizers.

Chemical Disposal Guidelines

Follow label instructions and regulatory requirements for disposing of chemicals.

MSDS Accessibility

Material Safety Data Sheets (MSDS) should be readily available for employee access.

Cleaning and Sanitizing Prep Tables

Follow a washing, rinsing, sanitizing, and air-drying procedure for prep tables.

Pest Control Responsibilities

Pesticides should only be applied by a licensed pest control operator.

Cockroach Habitat

Cockroaches prefer warm, moist, and dark environments for habitation.

Sign of Cockroach Presence

A strong, oily odor can indicate a cockroach infestation.

Integrated Pest Management Rules

Deny access, food, water, and nesting places to pests; collaborate with a licensed pest control operator.

Post-Pesticide Application Protocol

Food-contact surfaces should be washed, rinsed, and sanitized after pesticide application.

Pesticide Storage Guidelines

Store pesticides securely away from food to prevent contamination.

Operational Consequences of Sewage Backup

A backup of raw sewage could lead to the closure of the operation by health authorities.

Health Inspector Identification

Foodservice managers should request an inspector's ID when verifying a health inspector's credentials.

Regulatory Authority Oversight

Food safety enforcement in restaurants is managed by state and local regulatory authorities.

Staff Training Frequency

Staff should receive food safety training upon hiring and periodically afterward.

Managerial Training Responsibilities

Managers must ensure staff are knowledgeable and skilled in keeping food safe.

Fundamental Chemical Handling Training

New staff should be trained in safe chemical handling practices.

Guided Discussion in Training

A guided discussion method involves trainers asking questions to engage learners' prior knowledge and experience.

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Description

Test your knowledge of food safety concepts with this ServSafe flashcard quiz. Learn about foodborne illnesses, hazards, and the temperature range that promotes pathogen growth. Perfect for anyone preparing for the ServSafe certification.