Podcast
Questions and Answers
What should you do when taking a food order from customers who have concerns about food allergies?
What should you do when taking a food order from customers who have concerns about food allergies?
Describe each menu item to the customer who asks, including any 'secret' ingredients.
What temperature should the water be for manual dishwashing?
What temperature should the water be for manual dishwashing?
At least 110 F.
A food handler just finished storing a dry food delivery, which step was done correctly?
A food handler just finished storing a dry food delivery, which step was done correctly?
Stored food away from the wall.
What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?
What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?
Signup and view all the answers
Single-use gloves are not required when?
Single-use gloves are not required when?
Signup and view all the answers
What should a food handler do to make gloves easier to put on?
What should a food handler do to make gloves easier to put on?
Signup and view all the answers
What should food handlers do after leaving and returning to the prep area?
What should food handlers do after leaving and returning to the prep area?
Signup and view all the answers
What rule for serving bread should food handlers practice?
What rule for serving bread should food handlers practice?
Signup and view all the answers
What does the L stand for in the FDA's ALERT tool?
What does the L stand for in the FDA's ALERT tool?
Signup and view all the answers
What is the minimum internal cooking temperature for chicken breasts?
What is the minimum internal cooking temperature for chicken breasts?
Signup and view all the answers
What factors influence the effectiveness of a chemical sanitizer?
What factors influence the effectiveness of a chemical sanitizer?
Signup and view all the answers
Ready-to-eat TCS foods prepped in house must be date marked if it is held for more than how many hours?
Ready-to-eat TCS foods prepped in house must be date marked if it is held for more than how many hours?
Signup and view all the answers
What is the minimum internal cooking temperature for a veal chop?
What is the minimum internal cooking temperature for a veal chop?
Signup and view all the answers
Why should food temperature be taken in 2 different locations?
Why should food temperature be taken in 2 different locations?
Signup and view all the answers
What causes preschool age children to be at risk for foodborne illness?
What causes preschool age children to be at risk for foodborne illness?
Signup and view all the answers
How should staff make sure the chemical sanitizer being used on a food prep surface is at the correct strength?
How should staff make sure the chemical sanitizer being used on a food prep surface is at the correct strength?
Signup and view all the answers
When can glass thermometers be used?
When can glass thermometers be used?
Signup and view all the answers
A tuna salad removed from the cooler at 9 AM and put out for a buffet at 11 AM. By what time must the tuna salad be served or thrown out?
A tuna salad removed from the cooler at 9 AM and put out for a buffet at 11 AM. By what time must the tuna salad be served or thrown out?
Signup and view all the answers
What practice should be used to prevent seafood toxins from causing foodborne illness?
What practice should be used to prevent seafood toxins from causing foodborne illness?
Signup and view all the answers
What should a server do after clearing a table?
What should a server do after clearing a table?
Signup and view all the answers
What must food handlers do when handling ready-to-eat food?
What must food handlers do when handling ready-to-eat food?
Signup and view all the answers
What is the first step in developing a HACCP plan?
What is the first step in developing a HACCP plan?
Signup and view all the answers
A food handler has cooled a container of chili to 70°F in 1 hour. How much time is left to cool the chili to 41°F?
A food handler has cooled a container of chili to 70°F in 1 hour. How much time is left to cool the chili to 41°F?
Signup and view all the answers
Nursing home staff are creating a new menu for a breakfast item for residents and their family members. What item is not safe to serve?
Nursing home staff are creating a new menu for a breakfast item for residents and their family members. What item is not safe to serve?
Signup and view all the answers
What practice is useful for preventing Norovirus from causing foodborne illness?
What practice is useful for preventing Norovirus from causing foodborne illness?
Signup and view all the answers
What condition promotes the growth of bacteria?
What condition promotes the growth of bacteria?
Signup and view all the answers
What is the purpose of hand antiseptic?
What is the purpose of hand antiseptic?
Signup and view all the answers
A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?
A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?
Signup and view all the answers
When can a food handler diagnosed with jaundice return to work?
When can a food handler diagnosed with jaundice return to work?
Signup and view all the answers
Parasites are commonly associated with what food?
Parasites are commonly associated with what food?
Signup and view all the answers
When should a food handler with a sore throat and fever be excluded from the operation?
When should a food handler with a sore throat and fever be excluded from the operation?
Signup and view all the answers
Which organization includes inspecting food as one of its primary responsibilities?
Which organization includes inspecting food as one of its primary responsibilities?
Signup and view all the answers
What must an operation do before packaging fresh juice on-site for later sale?
What must an operation do before packaging fresh juice on-site for later sale?
Signup and view all the answers
Which item is a potential physical contaminant?
Which item is a potential physical contaminant?
Signup and view all the answers
What strategy can prevent cross-contamination?
What strategy can prevent cross-contamination?
Signup and view all the answers
Study Notes
Food Allergy and Customer Service
- Describe menu items in detail for customers concerned about food allergies, including any "secret" ingredients.
Dishwashing Temperature
- Water must be at least 110°F for manual dishwashing.
Proper Food Storage
- Food should be stored away from walls after delivery to ensure proper airflow and cleanliness.
Illness Protocol
- Food handled by a sick food handler must be discarded to maintain safety.
Glove Usage
- Single-use gloves are not required when washing products.
- Select the correct size gloves to facilitate easier use.
Hygiene Practices
- Food handlers must wash their hands upon leaving and returning to the prep area.
- After clearing tables, servers should also wash their hands.
Bread Serving Rules
- Unused bread must not be re-served to customers.
Food Safety Temperature
- Minimum internal cooking temperature for chicken breasts is 165°F (74°C) for at least 15 seconds.
- Veal chop should be cooked to a minimum internal temperature of 135°F (57°C).
Food Temperature Monitoring
- Take food temperature in two different locations to ensure even cooking.
Vulnerable Populations
- Preschool children are at higher risk for foodborne illnesses due to weaker immune systems.
Sanitizer Effectiveness
- Chemical sanitizer effectiveness is influenced by concentration, temperature, contact time, pH, and water hardness.
Cooling Food
- Chili must be cooled to 41°F within a total of 6 hours: from 70°F in 1 hour, leaving 5 hours to reach 41°F.
Menu Safety
- Nursing homes should avoid serving soft-boiled eggs as they pose a safety risk.
Preventing Foodborne Illness
- Correct handwashing is crucial to preventing Norovirus outbreaks.
- Purchasing seafood from approved suppliers mitigates risks from seafood toxins.
Hazard Analysis and HACCP
- The first step in HACCP plan development is conducting a hazard analysis.
Food Handler Exclusion
- Food handlers with jaundice can return to work only when approved by regulatory authorities.
- Those with sore throats and fever must be excluded if serving a high-risk population.
Regulatory Organizations
- The U.S. Department of Agriculture is responsible for food inspection.
Packaging Fresh Juice
- To package fresh juice on-site for sale, a variance must be obtained.
Potential Contaminants
- Jewelry is a potential physical contaminant in food handling.
Cross-Contamination Prevention
- Prevent cross-contamination by opting for foods that do not require extensive preparation.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Description
Prepare for the ServSafe Manager Exam with these flashcards. Covering essential topics such as food allergies and dishwashing temperatures, this quiz helps reinforce key concepts to ensure food safety. Perfect for those studying for the certification exam.
