Podcast
Questions and Answers
Which food items require time and temperature control for safety?
Which food items require time and temperature control for safety?
Which type of food has a pH that is ideal for bacterial growth?
Which type of food has a pH that is ideal for bacterial growth?
Salmonella Typhi lives only in.
Salmonella Typhi lives only in.
humans.
How can an operation control the growth of bacteria?
How can an operation control the growth of bacteria?
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How can hepatitis A and norovirus gastroenteritis be prevented?
How can hepatitis A and norovirus gastroenteritis be prevented?
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How can foodborne illnesses caused by parasites best be prevented?
How can foodborne illnesses caused by parasites best be prevented?
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What is the most important prevention method taken by an operation to avoid seafood toxins?
What is the most important prevention method taken by an operation to avoid seafood toxins?
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Which bacteria can contaminate meat during slaughtering?
Which bacteria can contaminate meat during slaughtering?
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What is a characteristic of TCS food items?
What is a characteristic of TCS food items?
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How can an operation prevent foodborne illness from molds and yeasts?
How can an operation prevent foodborne illness from molds and yeasts?
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TCS food has been time-temperature abused anytime it remains between ______.
TCS food has been time-temperature abused anytime it remains between ______.
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What should be used to check the internal temperature of thin food, such as meat or fish patties?
What should be used to check the internal temperature of thin food, such as meat or fish patties?
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When different types of food must be prepped on the same table, which of these types of food should be prepped first to minimize the risk of cross-contamination?
When different types of food must be prepped on the same table, which of these types of food should be prepped first to minimize the risk of cross-contamination?
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When using the boiling-point method for calibration, what is the first step of the process?
When using the boiling-point method for calibration, what is the first step of the process?
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When using the ice-point method to calibrate a thermometer, what should the temperature reading be set to?
When using the ice-point method to calibrate a thermometer, what should the temperature reading be set to?
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Where is a time-temperature indicator (TTI) most commonly found?
Where is a time-temperature indicator (TTI) most commonly found?
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Which is a strategy for reducing the risk of cross-contamination?
Which is a strategy for reducing the risk of cross-contamination?
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Which is a strategy for reducing the risk of time-temperature abuse?
Which is a strategy for reducing the risk of time-temperature abuse?
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Which type of probe would be used to check the temperature inside coolers and ovens?
Which type of probe would be used to check the temperature inside coolers and ovens?
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Why do glass thermometers require special care when being handled?
Why do glass thermometers require special care when being handled?
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A storage unit has four cans of tomatoes with the following use-by dates: January 1, February 1, March 1, and April 1. Using first-in, first-out (FIFO), which can of tomatoes should be stored in front and used first?
A storage unit has four cans of tomatoes with the following use-by dates: January 1, February 1, March 1, and April 1. Using first-in, first-out (FIFO), which can of tomatoes should be stored in front and used first?
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Ready-to-eat TCS food items must be date marked if they are to be held longer than ______.
Ready-to-eat TCS food items must be date marked if they are to be held longer than ______.
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To prevent contamination, supplies should be stored ______.
To prevent contamination, supplies should be stored ______.
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Which is an acceptable location for storing TCS food?
Which is an acceptable location for storing TCS food?
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What is the proper discard date to mark on a dish with combined food, such as soup made with multiple pre-cooked items?
What is the proper discard date to mark on a dish with combined food, such as soup made with multiple pre-cooked items?
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What is the primary reason why food should not be stored in lockers or dressing rooms?
What is the primary reason why food should not be stored in lockers or dressing rooms?
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What is the correct way to store shell eggs?
What is the correct way to store shell eggs?
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Why should freezer units be defrosted regularly?
Why should freezer units be defrosted regularly?
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Food is rotated in order to maintain quality and to ______.
Food is rotated in order to maintain quality and to ______.
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What products should be stored in the coldest part of the cooler?
What products should be stored in the coldest part of the cooler?
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What should be done with food during the freezer defrosting process?
What should be done with food during the freezer defrosting process?
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What do bubbles in reduced oxygen packaged foods typically indicate?
What do bubbles in reduced oxygen packaged foods typically indicate?
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When storing multiple, raw food items in a cooler, what item should be placed on the lowest shelf?
When storing multiple, raw food items in a cooler, what item should be placed on the lowest shelf?
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Why does overloading coolers or freezers affect freezer performance and cause a safety issue?
Why does overloading coolers or freezers affect freezer performance and cause a safety issue?
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What type of risk could result from using ice to keep chicken cold, and then using the same ice to cool a beverage?
What type of risk could result from using ice to keep chicken cold, and then using the same ice to cool a beverage?
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Reheat commercially processed and packaged food to an internal temperature of at least ______.
Reheat commercially processed and packaged food to an internal temperature of at least ______.
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When taking the temperature of TCS food with a bimetallic stem thermometer, how long should the internal temperature hold in order for the read to be accurate?
When taking the temperature of TCS food with a bimetallic stem thermometer, how long should the internal temperature hold in order for the read to be accurate?
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Previously cooked TCS food that has been reheated for hot-holding must be heated to what internal temperature for 15 seconds?
Previously cooked TCS food that has been reheated for hot-holding must be heated to what internal temperature for 15 seconds?
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The total cooling time for food to get from 135 degrees F to 70 degrees F should not exceed ______.
The total cooling time for food to get from 135 degrees F to 70 degrees F should not exceed ______.
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How can heat be better distributed during microwave cooking?
How can heat be better distributed during microwave cooking?
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What is the best way to check to make sure food cooked in a microwave is thoroughly cooked?
What is the best way to check to make sure food cooked in a microwave is thoroughly cooked?
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Which is a guideline to follow when preparing chicken salads to keep food safe?
Which is a guideline to follow when preparing chicken salads to keep food safe?
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What process should be followed when using a microwave to thaw food?
What process should be followed when using a microwave to thaw food?
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Which of these food items would be acceptable to serve a high-risk population?
Which of these food items would be acceptable to serve a high-risk population?
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What kind of raw food has the highest risk of being contaminated by shiga toxin-producing E. coli O145:H7?
What kind of raw food has the highest risk of being contaminated by shiga toxin-producing E. coli O145:H7?
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Which food item needs to be cooked at the highest temperature in order to be safe?
Which food item needs to be cooked at the highest temperature in order to be safe?
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How should partially cooked food be cooked again before serving it?
How should partially cooked food be cooked again before serving it?
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According to the regulatory authority, what must be done with food items that have been partially cooked?
According to the regulatory authority, what must be done with food items that have been partially cooked?
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What is the main purpose of trying to quickly cool heated food?
What is the main purpose of trying to quickly cool heated food?
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After thawing food as part of the cooking process, what should be done before serving it?
After thawing food as part of the cooking process, what should be done before serving it?
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Is the built-in temperature gauge on a holding unit suitable to check food temperatures?
Is the built-in temperature gauge on a holding unit suitable to check food temperatures?
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Hot food in a vending machine must be held at ______.
Hot food in a vending machine must be held at ______.
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What is the maximum internal temperature at which cold food should be held before removing it from refrigeration?
What is the maximum internal temperature at which cold food should be held before removing it from refrigeration?
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At a minimum, how often should food temperature be checked?
At a minimum, how often should food temperature be checked?
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If leftovers are sent home with a catering company's customers, what must be sent along with the food?
If leftovers are sent home with a catering company's customers, what must be sent along with the food?
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When taking cold food out of the cooler and holding it without temperature control, the food must be labeled with the time it was removed and when it must be ______.
When taking cold food out of the cooler and holding it without temperature control, the food must be labeled with the time it was removed and when it must be ______.
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What is one of the first steps to take if delivery vehicles are not holding food at the correct temperature?
What is one of the first steps to take if delivery vehicles are not holding food at the correct temperature?
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What does a manager need to know if planning on holding food without temperature control?
What does a manager need to know if planning on holding food without temperature control?
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What should a manager know about vending machine food items safety?
What should a manager know about vending machine food items safety?
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The longer the time period between food preparation and consumption, the ______.
The longer the time period between food preparation and consumption, the ______.
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How should glasses be correctly handled?
How should glasses be correctly handled?
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When can raw unpackaged meat, seafood, and poultry be offered for self-service in a restaurant?
When can raw unpackaged meat, seafood, and poultry be offered for self-service in a restaurant?
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What should a food handler know about the safe use of serving utensils?
What should a food handler know about the safe use of serving utensils?
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What should be done in order to minimize customers contaminating self-service areas?
What should be done in order to minimize customers contaminating self-service areas?
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After four hours, a server checked the holding temperature of the cold tuna salad in the buffet. It was ______.
After four hours, a server checked the holding temperature of the cold tuna salad in the buffet. It was ______.
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Temporary units that serve food should be constructed ______.
Temporary units that serve food should be constructed ______.
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Which food item is permissible to re-serve to customers?
Which food item is permissible to re-serve to customers?
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Which is an approved method of handling ready-to-eat food?
Which is an approved method of handling ready-to-eat food?
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Study Notes
Time and Temperature Control
- Food items like baked potatoes require time and temperature control for safety.
- TCS (Time-Temperature Controlled for Safety) foods must be monitored to prevent bacteria growth.
Bacterial Growth
- Cantaloupe has a pH level ideal for bacterial growth.
- Salmonella Typhi, a harmful bacteria, exclusively resides in humans.
Bacteria Prevention Measures
- Limit food's time in the temperature danger zone (41°F to 135°F) to control bacteria proliferation.
- Practice personal hygiene to prevent hepatitis A and norovirus gastroenteritis.
- Purchase from approved suppliers to prevent foodborne illnesses caused by parasites.
Seafood and Bacterial Contaminants
- The primary method to avoid seafood toxins is buying seafood from reputable suppliers.
- Salmonella Typhi can contaminate meat during the slaughtering process.
Characteristics of TCS Foods
- TCS foods need time and temperature control to minimize bacterial growth.
- Foods can be legally stored if labeled, ensuring safety and freshness.
Storage and Food Safety
- First-in, first-out (FIFO) strategy helps in using older stock first, maintaining freshness.
- Ready-to-eat TCS foods must be date marked if held longer than 24 hours.
- Always store food away from walls to prevent contamination and air exposure.
Cooking and Reheating Temperatures
- Various food items require specific internal temperatures for safety:
- Ground duck has the highest cooking temperature for safety.
- TCS food must be reheated to at least 165°F before serving.
- Commercially processed foods should be reheated to a minimum of 135°F.
Cooling and Thawing Practices
- Quick cooling from 135°F to 70°F should not exceed two hours to prevent pathogen growth.
- When using a microwave for thawing, food must be cooked immediately afterward.
- During cooling, food should never be stored in a freezer without proper precautions.
Cross-Contamination and Personal Hygiene
- Ice used to keep chicken cold should not be reused for beverages to prevent cross-contamination.
- Handle serving utensils correctly to maintain hygiene in self-service areas, utilizing separate utensils for different foods.
Vending Machines and Customer Safety
- Hot food in vending machines must be held at 135°F or higher; cold food should not exceed 41°F.
- Customers should be informed about how to store and reheat any leftovers taken home.
General Safety Recommendations
- Check internal temperatures of cold food at least every four hours to ensure safety.
- Use middle, bottom, or stem of glasses when handling them.
- Unopened craker packages are permissible to re-serve to customers.
Equipment and Food Handling
- Store raw food items, like poultry, at the bottom shelf in coolers to prevent contamination of other foods.
- Glass thermometers require careful handling due to their fragility and contamination risk.
Studying That Suits You
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Description
Test your knowledge on food safety and hygiene with this quiz from the ServSafe curriculum. Covering critical chapters on food items requiring temperature control and the prevention of bacterial growth, this quiz prepares you for real-world food safety challenges.
