Podcast
Questions and Answers
What are the three kinds of contaminants in food?
What are the three kinds of contaminants in food?
Physical, Chemical, and Biological
What are pathogens?
What are pathogens?
Micro-organisms that can make you sick if you eat them
What are the four types of pathogens?
What are the four types of pathogens?
Bacteria, Viruses, Parasites, and Fungi
Bacteria can be seen, smelled, and tasted.
Bacteria can be seen, smelled, and tasted.
What is the most important prevention measure?
What is the most important prevention measure?
What are the most common symptoms of foodborne illness?
What are the most common symptoms of foodborne illness?
What does a virus require to grow?
What does a virus require to grow?
What are the two most common viruses from food?
What are the two most common viruses from food?
Parasites need a host to live and to reproduce.
Parasites need a host to live and to reproduce.
Many toxins can be destroyed by cooking and freezing.
Many toxins can be destroyed by cooking and freezing.
What are examples of chemical contaminants?
What are examples of chemical contaminants?
What three kitchenware are not food grade and can be harmful when holding highly acidic foods?
What three kitchenware are not food grade and can be harmful when holding highly acidic foods?
What are examples of physical contaminants?
What are examples of physical contaminants?
Food allergens are naturally occurring proteins in food that people are sensitive to.
Food allergens are naturally occurring proteins in food that people are sensitive to.
What is the best prevention measure to avoid contaminants in food?
What is the best prevention measure to avoid contaminants in food?
Can pathogens and contaminants be spread through the entire flow of food?
Can pathogens and contaminants be spread through the entire flow of food?
When should hands be washed?
When should hands be washed?
How should nails be kept?
How should nails be kept?
Is chewing gum, smoking, or drinking in service areas okay?
Is chewing gum, smoking, or drinking in service areas okay?
All jewelry should be removed from the hands and arms of workers.
All jewelry should be removed from the hands and arms of workers.
When should aprons be removed?
When should aprons be removed?
All staff members should be instructed to report ___ (9 Letters) to management before working.
All staff members should be instructed to report ___ (9 Letters) to management before working.
When should single-use sanitation gloves be changed?
When should single-use sanitation gloves be changed?
When should food handlers be excluded from the operation?
When should food handlers be excluded from the operation?
Where does the flow of food go?
Where does the flow of food go?
What are the two major concerns in the food flow?
What are the two major concerns in the food flow?
What is abuse of time and temperature?
What is abuse of time and temperature?
What is the most important tool to prevent time-temperature abuse?
What is the most important tool to prevent time-temperature abuse?
Where should the probe/stem of the thermometer be when measuring a product?
Where should the probe/stem of the thermometer be when measuring a product?
What is the minimum number of places to take readings?
What is the minimum number of places to take readings?
Thermometers don't need to be calibrated regularly and sanitized after each use.
Thermometers don't need to be calibrated regularly and sanitized after each use.
All food must be at least visually inspected upon receiving it.
All food must be at least visually inspected upon receiving it.
What temp must cold TCS foods be received at?
What temp must cold TCS foods be received at?
Milk, oysters, lobster, and clams are all received at an air temp of ___ and cooled to ___ or lower within ___ Hours.
Milk, oysters, lobster, and clams are all received at an air temp of ___ and cooled to ___ or lower within ___ Hours.
What is the minimum number of days after service that shellstock tags must be kept on file?
What is the minimum number of days after service that shellstock tags must be kept on file?
What temp must hot TCS foods be received at?
What temp must hot TCS foods be received at?
Frozen foods must be received
Frozen foods must be received
All food must have the correct what (three things)?
All food must have the correct what (three things)?
Food packaging must be intact, and clean with no signs of pests or dampness.
Food packaging must be intact, and clean with no signs of pests or dampness.
Foods must be stored in a way as to prevent what?
Foods must be stored in a way as to prevent what?
All TCS food must be date marked.
All TCS food must be date marked.
How long can TCS food prepped in-house be stored?
How long can TCS food prepped in-house be stored?
Food should be stored away from ___ and at minimum ___ inches off of the floor.
Food should be stored away from ___ and at minimum ___ inches off of the floor.
Food should be rotated so it is
Food should be rotated so it is
Should items that are easily mistakable be labeled with their common name?
Should items that are easily mistakable be labeled with their common name?
Items that are offered for retail or off-site sale must be labeled with what?
Items that are offered for retail or off-site sale must be labeled with what?
Does freezing foods kill pathogens?
Does freezing foods kill pathogens?
Cooking kills many spores and toxins that are produced by pathogens.
Cooking kills many spores and toxins that are produced by pathogens.
How should food be prepped to avoid time-temp abuse and cross contamination?
How should food be prepped to avoid time-temp abuse and cross contamination?
After food is thawed in the microwave, it should always be cooked using a conventional method/equipment.
After food is thawed in the microwave, it should always be cooked using a conventional method/equipment.
You must ___ (6 letters) customers that order raw or undercooked food that there is an increased risk in illness.
You must ___ (6 letters) customers that order raw or undercooked food that there is an increased risk in illness.
The minimum required internal temp is the same for all foods.
The minimum required internal temp is the same for all foods.
What should be on your menu if it contains raw/undercooked TCS foods?
What should be on your menu if it contains raw/undercooked TCS foods?
Which governing body strongly advises against offering these types of food on children's menus?
Which governing body strongly advises against offering these types of food on children's menus?
What kind of eggs must always be served in raw or undercooked dishes to high-risk populations?
What kind of eggs must always be served in raw or undercooked dishes to high-risk populations?
What should you do to food to help it cool more rapidly?
What should you do to food to help it cool more rapidly?
When would you need a variance?
When would you need a variance?
How often should internal temp be checked when holding TCS foods?
How often should internal temp be checked when holding TCS foods?
When in doubt, ____ it out.
When in doubt, ____ it out.
How long can cold food be held without refrigeration before it must be thrown out?
How long can cold food be held without refrigeration before it must be thrown out?
Hot food must be thrown out after how many hours of being removed from holding?
Hot food must be thrown out after how many hours of being removed from holding?
Service staff should always avoid bare-hand contact with food items.
Service staff should always avoid bare-hand contact with food items.
Staff should never touch what surface of the plate?
Staff should never touch what surface of the plate?
What service areas are at high risk for contamination?
What service areas are at high risk for contamination?
Self service areas should be protected by what?
Self service areas should be protected by what?
Different utensils should be stored ____ from each other.
Different utensils should be stored ____ from each other.
What should you be aware of with delivery service risk?
What should you be aware of with delivery service risk?
ALL vending machines should have the product shelf life checked daily.
ALL vending machines should have the product shelf life checked daily.
Bulk foods should always be appropriately ___ with key ___ and a _- ____.
Bulk foods should always be appropriately ___ with key ___ and a _- ____.
Bulk unpackaged food must be ____ if the manufacturer claims the food is healthy.
Bulk unpackaged food must be ____ if the manufacturer claims the food is healthy.
It is okay to grab ice with your bare hands.
It is okay to grab ice with your bare hands.
Requirements of refillable containers?
Requirements of refillable containers?
What is effective management?
What is effective management?
Active managerial control occurs when?
Active managerial control occurs when?
What is a public health intervention?
What is a public health intervention?
What is a HACCP?
What is a HACCP?
How many principles does the HACCP have?
How many principles does the HACCP have?
When would variances be required?
When would variances be required?
The temperature of crab bisque is checked and found to be out of accordance with the policy. What HACCP principle is practiced by throwing out the product?
The temperature of crab bisque is checked and found to be out of accordance with the policy. What HACCP principle is practiced by throwing out the product?
Food sources must be what?
Food sources must be what?
Dish washing equipment should be designed and installed with the primary purpose of eliminating the possibility of ____.
Dish washing equipment should be designed and installed with the primary purpose of eliminating the possibility of ____.
Flooring, ceiling, and wall material should be?
Flooring, ceiling, and wall material should be?
All dishwashers must be posted with the correct operation settings.
All dishwashers must be posted with the correct operation settings.
Handwashing stations should have what?
Handwashing stations should have what?
How soon should garbage be removed from the operation, especially food prep areas?
How soon should garbage be removed from the operation, especially food prep areas?
What is the best way to keep pests out?
What is the best way to keep pests out?
Second best way to keep pests out?
Second best way to keep pests out?
How high must tabletop equipment legs stand?
How high must tabletop equipment legs stand?
All floor-mounted equipment must stand at least _ inches off the floor.
All floor-mounted equipment must stand at least _ inches off the floor.
Definition of cleaning?
Definition of cleaning?
Definition of sanitizing?
Definition of sanitizing?
Surfaces must be cleaned, then sanitized, then allowed to ___
Surfaces must be cleaned, then sanitized, then allowed to ___
What are the two ways sanitizing can be done?
What are the two ways sanitizing can be done?
How should you check chemical sanitizers are the correct strength?
How should you check chemical sanitizers are the correct strength?
What is the first step to sanitizing stationary equipment?
What is the first step to sanitizing stationary equipment?
How often should food-contact surfaces be cleaned and sanitized?
How often should food-contact surfaces be cleaned and sanitized?
How often should items be cleaned and sanitized if they are in constant use?
How often should items be cleaned and sanitized if they are in constant use?
How often should temperature and settings of dishwashers be checked?
How often should temperature and settings of dishwashers be checked?
What kind of thermometer should be used to check the final rinse temperature of dishwashing machines?
What kind of thermometer should be used to check the final rinse temperature of dishwashing machines?
Chemical sanitizers effects are influenced by what?
Chemical sanitizers effects are influenced by what?
Study Notes
Contaminants and Pathogens
- Contaminants in food fall into three categories: Physical, Chemical, and Biological.
- Pathogens are micro-organisms that can cause illness if ingested.
- The four types of pathogens that affect food safety include: Bacteria, Viruses, Parasites, and Fungi.
Food Safety Measures
- The most crucial prevention measure for food safety is controlling time and temperature.
- Common symptoms of foodborne illness are vomiting, diarrhea, fever, abdominal cramps, and jaundice.
- It is essential for food handlers to wash their hands before work, after restroom use, and after any potential contamination.
Personal Hygiene and Practices
- Nail care is vital; nails should be trimmed, unpolished, and clean.
- Jewelry should be removed during food preparation for safety.
- Staff must report illnesses before entering the kitchen.
Food Flow and Temperature Control
- Food flow consists of purchasing, storage, preparation, cooking, holding, service, and sanitation.
- Time-temperature abuse occurs when food remains in the danger zone (41°F to 135°F).
- A thermometer should be used to prevent time-temperature abuse, with readings taken in the thickest part of food.
Food Storage and Handling
- Cold TCS (Time/Temperature Control for Safety) foods should be received at 41°F or lower; hot TCS foods at 135°F or higher.
- Foods should be stored at least six inches off the floor to prevent contamination.
- FIFO (First In, First Out) principle should be used to manage food inventory.
Allergens and Chemical Contaminants
- Food allergens are proteins in food that can trigger allergic reactions in sensitive individuals.
- Examples of chemical contaminants include cleaners, sanitizers, and toxic metals.
- Non-food grade kitchenware such as zinc and copper can leach harmful substances into acidic foods.
HACCP and Risk Management
- HACCP stands for Hazard Analysis Critical Control Point, which is a systematic approach to identifying and controlling contaminants in food.
- There are seven essential principles of HACCP, guiding food safety practices.
- Active managerial control involves leadership in preventing foodborne illnesses by managing risks effectively.
Cleaning and Sanitation Practices
- Cleaning removes dirt, while sanitizing reduces pathogens to safe levels; surfaces must be cleaned before sanitizing.
- Food-contact surfaces should be cleaned and sanitized after every use, and especially every four hours if in constant use.
- Chemical sanitizers effectiveness depends on concentration, temperature, contact time, pH, and water hardness.
Pest Control and Equipment Safety
- To prevent pests, operations should deny them access and eliminate food, water, and shelter.
- Dishwashing equipment must be designed to prevent contamination, with daily temperature checks required.
- Equipment should be positioned correctly, with legs standing at least 6 inches off the floor to maintain hygiene.
Additional Safety Guidelines
- Self-service areas should have sneeze guards to enhance food safety.
- Staff must avoid bare-hand contact with food to reduce contamination risk.
- Always advise customers about the potential health risks associated with raw or undercooked foods.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Description
Test your knowledge of food safety with this ServSafe review quiz. Covering topics like contaminants and pathogens, this quiz is essential for anyone looking to enhance their understanding of food safety practices. Prepare yourself for obtaining your ServSafe certification.
