ServSafe Food Safety Review

Questions and Answers

What are the three kinds of contaminants in food?

Physical, Chemical, and Biological

What are pathogens?

Micro-organisms that can make you sick if you eat them

What are the four types of pathogens?

Bacteria, Viruses, Parasites, and Fungi

Bacteria can be seen, smelled, and tasted.

False Signup and view all the answers

What is the most important prevention measure?

Controlling time and temperature Signup and view all the answers

What are the most common symptoms of foodborne illness?

Vomiting, diarrhea, fever, abdominal cramps, and jaundice Signup and view all the answers

What does a virus require to grow?

A host Signup and view all the answers

What are the two most common viruses from food?

Hep.A and Norovirus Signup and view all the answers

Parasites need a host to live and to reproduce.

True Signup and view all the answers

Many toxins can be destroyed by cooking and freezing.

False Signup and view all the answers

What are examples of chemical contaminants?

Cleaners, sanitizers, polishes, and toxic metals Signup and view all the answers

What three kitchenware are not food grade and can be harmful when holding highly acidic foods?

Zinc, Pewter, and Copper Signup and view all the answers

What are examples of physical contaminants?

Foreign bodies that get into food including bones, hairs, staples Signup and view all the answers

Food allergens are naturally occurring proteins in food that people are sensitive to.

True Signup and view all the answers

What is the best prevention measure to avoid contaminants in food?

Purchase from proven trusted suppliers and for all staff members to practice good hygiene Signup and view all the answers

Can pathogens and contaminants be spread through the entire flow of food?

True Signup and view all the answers

When should hands be washed?

Before work, after the restroom, after touching hair, sneezing, coughing, rubbing your eyes or any action that could contaminate the food Signup and view all the answers

How should nails be kept?

Trimmed, unpolished, and clean Signup and view all the answers

Is chewing gum, smoking, or drinking in service areas okay?

False Signup and view all the answers

All jewelry should be removed from the hands and arms of workers.

True Signup and view all the answers

When should aprons be removed?

Every time workers leave the food prep areas Signup and view all the answers

All staff members should be instructed to report ___ (9 Letters) to management before working.

Illnesses Signup and view all the answers

When should single-use sanitation gloves be changed?

Torn, contaminated, switching tasks, after a break, and 4 hours of continuous use Signup and view all the answers

When should food handlers be excluded from the operation?

Vomiting, diarrhea, and diagnosed with an illness associated with any of the Big 6 Pathogens Signup and view all the answers

Where does the flow of food go?

Purchasing to service Signup and view all the answers

What are the two major concerns in the food flow?

Cross-contamination and time-temperature abuse Signup and view all the answers

What is abuse of time and temperature?

Whenever food remains in the danger zone Signup and view all the answers

What is the most important tool to prevent time-temperature abuse?

A good thermometer Signup and view all the answers

Where should the probe/stem of the thermometer be when measuring a product?

In the thickest part of the product Signup and view all the answers

What is the minimum number of places to take readings?

Two Signup and view all the answers

Thermometers don't need to be calibrated regularly and sanitized after each use.

False Signup and view all the answers

All food must be at least visually inspected upon receiving it.

True Signup and view all the answers

What temp must cold TCS foods be received at?

41 Signup and view all the answers

Milk, oysters, lobster, and clams are all received at an air temp of _ and cooled to _ or lower within ___ Hours.

45 - 41 - 4 Signup and view all the answers

What is the minimum number of days after service that shellstock tags must be kept on file?

90 Signup and view all the answers

What temp must hot TCS foods be received at?

135 Signup and view all the answers

Frozen foods must be received

Frozen Signup and view all the answers

All food must have the correct what (three things)?

Color, texture, and odor Signup and view all the answers

Food packaging must be intact, and clean with no signs of pests or dampness.

True Signup and view all the answers

Foods must be stored in a way as to prevent what?

Cross Contamination Signup and view all the answers

All TCS food must be date marked.

True Signup and view all the answers

How long can TCS food prepped in-house be stored?

7 days if held at 41 degrees or lower Signup and view all the answers

Food should be stored away from _ and at minimum _ inches off of the floor.

walls - 6 Signup and view all the answers

Food should be rotated so it is

FIFO Signup and view all the answers

Should items that are easily mistakable be labeled with their common name?

True Signup and view all the answers

Items that are offered for retail or off-site sale must be labeled with what?

Ingredients ordered by weight Signup and view all the answers

Does freezing foods kill pathogens?

False Signup and view all the answers

Cooking kills many spores and toxins that are produced by pathogens.

False Signup and view all the answers

How should food be prepped to avoid time-temp abuse and cross contamination?

Small Batches Signup and view all the answers

After food is thawed in the microwave, it should always be cooked using a conventional method/equipment.

True Signup and view all the answers

You must ___ (6 letters) customers that order raw or undercooked food that there is an increased risk in illness.

advise Signup and view all the answers

The minimum required internal temp is the same for all foods.

False Signup and view all the answers

What should be on your menu if it contains raw/undercooked TCS foods?

A note about risk Signup and view all the answers

Which governing body strongly advises against offering these types of food on children's menus?

FDA Signup and view all the answers

What kind of eggs must always be served in raw or undercooked dishes to high-risk populations?

pasteurized Signup and view all the answers

What should you do to food to help it cool more rapidly?

Cut into smaller pieces Signup and view all the answers

When would you need a variance?

Fresh juice for sale at a later time, smoking or curing foods, ROP, MAP and sous-vide, live shellfish, preserving food without cooking Signup and view all the answers

How often should internal temp be checked when holding TCS foods?

four hours Signup and view all the answers

When in doubt, ____ it out.

Throw Signup and view all the answers

How long can cold food be held without refrigeration before it must be thrown out?

6 Hours Signup and view all the answers

Hot food must be thrown out after how many hours of being removed from holding?

4 Hours Signup and view all the answers

Service staff should always avoid bare-hand contact with food items.

True Signup and view all the answers

Staff should never touch what surface of the plate?

eating surface Signup and view all the answers

What service areas are at high risk for contamination?

Self serve Signup and view all the answers

Self service areas should be protected by what?

sneeze guards or individual containers Signup and view all the answers

Different utensils should be stored ____ from each other.

separately Signup and view all the answers

What should you be aware of with delivery service risk?

Time, cleanliness of vehicles, and the containers used Signup and view all the answers

ALL vending machines should have the product shelf life checked daily.

True Signup and view all the answers

Bulk foods should always be appropriately _ with key _ and a _- ____.

labeled, ingredients, use-by date Signup and view all the answers

Bulk unpackaged food must be ____ if the manufacturer claims the food is healthy.

True Signup and view all the answers

It is okay to grab ice with your bare hands.

False Signup and view all the answers

Requirements of refillable containers?

Designed to be reused, cleaned and sanitized, provided by the establishment. Signup and view all the answers

What is effective management?

Controlling risks throughout the entire food flow process Signup and view all the answers

Active managerial control occurs when?

A manager is constantly controlling risks of foodborne illness Signup and view all the answers

What is a public health intervention?

Specific recommendations by the FDA for controlling Risk Factors Signup and view all the answers

What is a HACCP?

A method of identifying and controlling contaminants present in the food flow Signup and view all the answers

How many principles does the HACCP have?

7 Signup and view all the answers

When would variances be required?

Smoking and curing food, custom processing animals, using food additives to preserve, treating or pasteurizing juices on site, sprouting seed or beans on site Signup and view all the answers

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?

Corrective Action Signup and view all the answers

Food sources must be what?

Nonabsorbent, clean, smooth, and easy to clean Signup and view all the answers

Dish washing equipment should be designed and installed with the primary purpose of eliminating the possibility of ____.

Contamination with food-contact surfaces Signup and view all the answers

Flooring, ceiling, and wall material should be?

smooth and durable Signup and view all the answers

All dishwashers must be posted with the correct operation settings.

True Signup and view all the answers

Handwashing stations should have what?

Hot and cold running water, soap, and approved hand drying methods, a reminder to wash your hands Signup and view all the answers

How soon should garbage be removed from the operation, especially food prep areas?

ASAP Signup and view all the answers

What is the best way to keep pests out?

Deny them access to your operation Signup and view all the answers

Second best way to keep pests out?

Deny them food, water, and shelter Signup and view all the answers

How high must tabletop equipment legs stand?

4 inches Signup and view all the answers

All floor-mounted equipment must stand at least _ inches off the floor.

6 Signup and view all the answers

Definition of cleaning?

Removing dirt and other debris from the surface of an item Signup and view all the answers

Definition of sanitizing?

Reducing the number of pathogens to safe levels Signup and view all the answers

Surfaces must be cleaned, then sanitized, then allowed to ___

air dry Signup and view all the answers

What are the two ways sanitizing can be done?

hot water or various approved chemical solutions Signup and view all the answers

How should you check chemical sanitizers are the correct strength?

test kit Signup and view all the answers

What is the first step to sanitizing stationary equipment?

Unplug the unit Signup and view all the answers

How often should food-contact surfaces be cleaned and sanitized?

After every use Signup and view all the answers

How often should items be cleaned and sanitized if they are in constant use?

every four hours Signup and view all the answers

How often should temperature and settings of dishwashers be checked?

Daily Signup and view all the answers

What kind of thermometer should be used to check the final rinse temperature of dishwashing machines?

maximum registering thermometer Signup and view all the answers

Chemical sanitizers effects are influenced by what?

concentration, temperature, contact time, pH and water hardness Signup and view all the answers

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.

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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.

ServSafe Food Safety Review

Questions and Answers

What are the three kinds of contaminants in food?

What are pathogens?

What are the four types of pathogens?

Bacteria can be seen, smelled, and tasted.

What is the most important prevention measure?

What are the most common symptoms of foodborne illness?

What does a virus require to grow?

What are the two most common viruses from food?

Parasites need a host to live and to reproduce.

Many toxins can be destroyed by cooking and freezing.

What are examples of chemical contaminants?

What three kitchenware are not food grade and can be harmful when holding highly acidic foods?

What are examples of physical contaminants?

Food allergens are naturally occurring proteins in food that people are sensitive to.

What is the best prevention measure to avoid contaminants in food?

Can pathogens and contaminants be spread through the entire flow of food?

When should hands be washed?

How should nails be kept?

Is chewing gum, smoking, or drinking in service areas okay?

All jewelry should be removed from the hands and arms of workers.

When should aprons be removed?

All staff members should be instructed to report ___ (9 Letters) to management before working.

When should single-use sanitation gloves be changed?

When should food handlers be excluded from the operation?

Where does the flow of food go?

What are the two major concerns in the food flow?

What is abuse of time and temperature?

What is the most important tool to prevent time-temperature abuse?

Where should the probe/stem of the thermometer be when measuring a product?

What is the minimum number of places to take readings?

Thermometers don't need to be calibrated regularly and sanitized after each use.

All food must be at least visually inspected upon receiving it.

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.

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?

Frozen foods must be received

All food must have the correct what (three things)?

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?

All TCS food must be date marked.

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 rotated so it is

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?

Does freezing foods kill 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?

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.

The minimum required internal temp is the same for all 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?

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?

When would you need a variance?

How often should internal temp be checked when holding TCS foods?

When in doubt, ____ it 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?

Service staff should always avoid bare-hand contact with food items.

Staff should never touch what surface of the plate?

What service areas are at high risk for contamination?

Self service areas should be protected by what?

Different utensils should be stored ____ from each other.

What should you be aware of with delivery service risk?

ALL vending machines should have the product shelf life checked daily.

Bulk foods should always be appropriately ___ with key ___ and a _- ____.

Bulk unpackaged food must be ____ if the manufacturer claims the food is healthy.

It is okay to grab ice with your bare hands.

Requirements of refillable containers?

What is effective management?

Active managerial control occurs when?

What is a public health intervention?

What is a HACCP?

How many principles does the HACCP have?

When would variances be required?

Milk, oysters, lobster, and clams are all received at an air temp of _ and cooled to _ or lower within ___ Hours.

Food should be stored away from _ and at minimum _ inches off of the floor.

Bulk foods should always be appropriately _ with key _ and a _- ____.