Podcast
Questions and Answers
An avoidance of a certain color of food is known as a ______.
An avoidance of a certain color of food is known as a ______.
color intolerance
All of the following are common allergens except:
All of the following are common allergens except:
- Peanuts
- Milk
- Rice (correct)
- Eggs
Which of these is the federal government's best advice to minimize the incidence of foodborne illness?
Which of these is the federal government's best advice to minimize the incidence of foodborne illness?
- EPA food policies
- FDA Food Code (correct)
- CDC criteria on food
- USDA food and safety regulations
Which agency is responsible for inspecting and grading domestic and imported food and food products derived from domesticated animals like cattle and chicken?
Which agency is responsible for inspecting and grading domestic and imported food and food products derived from domesticated animals like cattle and chicken?
Which is NOT your responsibility with respect to government food safety regulation?
Which is NOT your responsibility with respect to government food safety regulation?
What does a flow diagram provide for hazard analysis?
What does a flow diagram provide for hazard analysis?
What term describes specified values for control measures that eliminate or reduce hazards at CCPs?
What term describes specified values for control measures that eliminate or reduce hazards at CCPs?
Which monitoring method addresses staff understanding the importance of CCPs, target values, and critical limits?
Which monitoring method addresses staff understanding the importance of CCPs, target values, and critical limits?
Which is the correct way to handle a product that falls outside critical limits (example, chicken held at 130 F)?
Which is the correct way to handle a product that falls outside critical limits (example, chicken held at 130 F)?
What does an HACCP-based inspection focus on?
What does an HACCP-based inspection focus on?
Which of these is not a best practice you should follow during an inspection?
Which of these is not a best practice you should follow during an inspection?
What is the goal of establishing verification procedures?
What is the goal of establishing verification procedures?
A good pest control program will help prevent each of the following, except:
A good pest control program will help prevent each of the following, except:
What is Integrated Pest Management (IPM)?
What is Integrated Pest Management (IPM)?
Which two practices does a successful Integrated Pest Management program balance?
Which two practices does a successful Integrated Pest Management program balance?
What are some ways that food pests can enter a building?
What are some ways that food pests can enter a building?
What are two things you should do when it comes to pest control?
What are two things you should do when it comes to pest control?
What is one way customers can help minimize pests at an outdoor dining area?
What is one way customers can help minimize pests at an outdoor dining area?
Which pest has the least ability to spread disease?
Which pest has the least ability to spread disease?
Which two of the following are required for licensed PCOs?
Which two of the following are required for licensed PCOs?
Each of the following is an advantage of using a PCO, except:
Each of the following is an advantage of using a PCO, except:
What is the best resource for additional information about a pesticide?
What is the best resource for additional information about a pesticide?
What is the purpose of cleaning?
What is the purpose of cleaning?
What is the name for the process of reducing microorganisms to a safe level?
What is the name for the process of reducing microorganisms to a safe level?
Which of the following statements is true about cleaning and sanitizing?
Which of the following statements is true about cleaning and sanitizing?
When surfaces are in contact with time/temp control for safety (PHF), what is the max amount of time allowed between sanitations?
When surfaces are in contact with time/temp control for safety (PHF), what is the max amount of time allowed between sanitations?
Each of the following statements is true regarding dishwashing machines except:
Each of the following statements is true regarding dishwashing machines except:
For hot-water sanitation, items should be immersed in water for 30 seconds at what temperature?
For hot-water sanitation, items should be immersed in water for 30 seconds at what temperature?
Which two of the following statements are true of CIP equipment?
Which two of the following statements are true of CIP equipment?
What is the order of a typical CIP sequence?
What is the order of a typical CIP sequence?
What resource would you check for information about the hazards of a specific chemical and directions for safe use?
What resource would you check for information about the hazards of a specific chemical and directions for safe use?
Cleaning schedules must clearly specify details regarding all the following except:
Cleaning schedules must clearly specify details regarding all the following except:
What is the most important reason for promoting good personal hygiene?
What is the most important reason for promoting good personal hygiene?
What is the most common bacteria associated with people?
What is the most common bacteria associated with people?
Why should you use a colored bandage to cover wounds?
Why should you use a colored bandage to cover wounds?
In which two cases should employees inform you of illness?
In which two cases should employees inform you of illness?
An employee would NOT have to notify the manager of the following symptoms:
An employee would NOT have to notify the manager of the following symptoms:
What is the maximum time you should wear a pair of gloves when doing the same task?
What is the maximum time you should wear a pair of gloves when doing the same task?
When should food handlers wear their aprons?
When should food handlers wear their aprons?
Employees with which illness must be restricted from working with food in an establishment?
Employees with which illness must be restricted from working with food in an establishment?
Whom should you contact with questions about food safety policy?
Whom should you contact with questions about food safety policy?
What is the most effective way to communicate your policies?
What is the most effective way to communicate your policies?
All of the following are examples of TCS Foods except:
All of the following are examples of TCS Foods except:
What are the two most important things to do when protecting food?
What are the two most important things to do when protecting food?
What are the three methods of cross-contamination?
What are the three methods of cross-contamination?
Which of the following is true regarding food safety and stock rotation?
Which of the following is true regarding food safety and stock rotation?
Each of the following statements is true regarding the proper storage of meat, except:
Each of the following statements is true regarding the proper storage of meat, except:
Employees can help ensure food safety during preparation by:
Employees can help ensure food safety during preparation by:
Why is it so crucial to follow safe practices when thawing food?
Why is it so crucial to follow safe practices when thawing food?
All but which of the following statements are true regarding previously cooked and cooled TCS Foods?
All but which of the following statements are true regarding previously cooked and cooled TCS Foods?
What are two Food Service controls that can be used to minimize the risk of contamination?
What are two Food Service controls that can be used to minimize the risk of contamination?
What are two steps employees can take to protect against Food Service contamination?
What are two steps employees can take to protect against Food Service contamination?
Which of these is the most important concern with respect to the design of food premises?
Which of these is the most important concern with respect to the design of food premises?
Each of these is an example of suitable facilities for hand washing except:
Each of these is an example of suitable facilities for hand washing except:
Where are hand washing stations NOT required?
Where are hand washing stations NOT required?
According to the FDA Food Code, carpeting may be used in which of the following?
According to the FDA Food Code, carpeting may be used in which of the following?
Which of these is an acceptable way to use non-drinking water?
Which of these is an acceptable way to use non-drinking water?
What is the best way to prevent backflow from a cross-connection?
What is the best way to prevent backflow from a cross-connection?
All kitchen equipment must be:
All kitchen equipment must be:
Equipment not designed for food contact but used in food preparation areas should be:
Equipment not designed for food contact but used in food preparation areas should be:
Which material may be used for serving food only if the utensil is part of the trip to the process of cooking through service?
Which material may be used for serving food only if the utensil is part of the trip to the process of cooking through service?
Which best describes the result of choosing the right thermometer to use?
Which best describes the result of choosing the right thermometer to use?
What are three main types of contamination?
What are three main types of contamination?
When might food be contaminated?
When might food be contaminated?
Which of the following two statements are accurate about bacteria?
Which of the following two statements are accurate about bacteria?
Which of these is true about spores produced by bacteria?
Which of these is true about spores produced by bacteria?
The acronym FAT TOM helps us remember the variables that affect bacterial growth. What do the two T's stand for?
The acronym FAT TOM helps us remember the variables that affect bacterial growth. What do the two T's stand for?
At what temperature do food poisoning bacteria most rapidly multiply, i.e., the temperature danger zone?
At what temperature do food poisoning bacteria most rapidly multiply, i.e., the temperature danger zone?
Which bacteria cause a highly deadly foodborne illness?
Which bacteria cause a highly deadly foodborne illness?
Which of these is a main vehicle for virus transfer?
Which of these is a main vehicle for virus transfer?
Which of these is not true with respect to mold?
Which of these is not true with respect to mold?
Which of these two statements are true concerning shellfish food poisoning?
Which of these two statements are true concerning shellfish food poisoning?
Which of the following is a term for the occurrence of two or more cases of the same symptoms after consumption of the same food?
Which of the following is a term for the occurrence of two or more cases of the same symptoms after consumption of the same food?
Choose 2. Which of the following are benefits of good food safety standards?
Choose 2. Which of the following are benefits of good food safety standards?
Which of the following has recently become another reason to practice good food safety principles?
Which of the following has recently become another reason to practice good food safety principles?
What should you do for your staff to reinforce the importance of high food safety standards?
What should you do for your staff to reinforce the importance of high food safety standards?
Which of the following best describes a food safety policy?
Which of the following best describes a food safety policy?
Which three of the following should be included in a food safety policy?
Which three of the following should be included in a food safety policy?
Which of the following best describes the concept of management?
Which of the following best describes the concept of management?
True or false: People, products, and premises are all things that can be governed by food safety standards.
True or false: People, products, and premises are all things that can be governed by food safety standards.
What is the main objective of food safety training on food premises?
What is the main objective of food safety training on food premises?
What are the four stages of training?
What are the four stages of training?
All of the following are common causes of chemical contamination except for:
All of the following are common causes of chemical contamination except for:
What type of container should not be used to store acidic foods?
What type of container should not be used to store acidic foods?
In which two ways can a food handler chemically contaminate food?
In which two ways can a food handler chemically contaminate food?
What two warning signs should you look for to identify contamination at delivery?
What two warning signs should you look for to identify contamination at delivery?
Each of the following factors make food preparation potentially hazardous, except:
Each of the following factors make food preparation potentially hazardous, except:
What is the main reason for having a good food safety program?
What is the main reason for having a good food safety program?
What areas of your building should you maintain as part of your food safety program?
What areas of your building should you maintain as part of your food safety program?
What areas of vulnerability does a good food safety program address?
What areas of vulnerability does a good food safety program address?
What is a food allergy?
What is a food allergy?
Study Notes
Cleaning and Sanitizing
- Cleaning removes food residue, dirt, and grease from surfaces to reduce microorganism levels.
- Sanitizing is the process of reducing microorganisms to safe levels, essential for food safety.
- All equipment and surfaces must be cleaned and sanitized to prevent contamination.
- Maximum time allowed between sanitations for time/temperature control for safety (TCS) foods is 6 hours.
Equipment Maintenance
- Dishwashing machines should be cleaned weekly, monitored for correct water temperature, and items must be rinsed before washing.
- Hot-water sanitation requires items to be immersed in water at 171°F for 30 seconds.
- Clean-in-Place (CIP) equipment should have inspection access points and must be self-draining.
Food Safety Standards
- MSDS (Material Safety Data Sheets) provide information on chemical hazards and safe usage.
- Cleaning schedules should specify equipment to be cleaned, responsible staff, and timing but not store-supply notifications.
- Good personal hygiene is crucial to minimize contamination risks associated with food handlers.
Illness Reporting and Employee Hygiene
- Employees should report illnesses like diarrhea or food poisoning symptoms, and notify managers about open wounds or fever.
- Employees with nontyphoidal salmonella and similar illnesses must be restricted from food handling.
Temperature Control and Food Storage
- Gloves should not be worn for more than 4 hours during food tasks.
- TCS foods include milk, eggs, and certain meats, requiring careful management to avoid time/temperature abuse.
Cross-Contamination Prevention
- Cross-contamination occurs through direct, indirect, or drip methods; separating raw and ready-to-eat foods is crucial.
- Food should be checked daily for freshness and safety; TCS foods should not exceed specified time limits after preparation.
Foodborne Illness and Allergens
- Bacteria like Staphylococcus aureus and Clostridium botulinum are significant causes of foodborne illness; spores can survive harsh conditions.
- The acronym FAT TOM (Food, Acidity, Time, Temperature, Oxygen, Moisture) helps remember factors affecting bacterial growth.
- Common allergens include milk, eggs, and peanuts, requiring labeling and management to prevent allergic reactions.
Regulatory Compliance
- The FDA Food Code outlines food safety standards; contact local regulatory agencies for clarification on food safety policies.
- Handwashing stations must be available in food preparation areas but are not mandatory in break rooms or dishwashing areas.
- Food safety programs should encompass all facility areas, with proper training to ensure staff compliance with food safety procedures.
Hazard Analysis and Control
- Hazard Analysis Critical Control Point (HACCP) principles provide a framework for identifying and managing food safety hazards.
- Flow diagrams are essential for identifying sequences in food preparation, aiding in hazard analysis.
- Competency testing ensures staff understand CCPs and target measures for food safety.
Conclusion
- Maintaining high food safety standards results in reduced costs from waste, increases customer satisfaction, and ensures compliance with regulations.### Product Handling and Inspections
- A product exceeding critical limits, like chicken at 130°F, should be destroyed, quarantined, or tested rather than served immediately.
- HACCP-based inspections prioritize controlling hazards throughout the food flow, rather than merely checking retail practices or hygiene.
Best Practices During Inspections
- It's essential to accompany inspectors during their evaluation and maintain a professional demeanor; however, disagreements should be handled tactfully without disrupting the process.
Verification Procedures
- Establishing verification procedures aims to confirm that the HACCP system is effectively implemented, rather than simply scheduling tests or identifying controls.
Pest Control Programs
- Effective pest control minimizes foodborne illnesses and prevents contaminated or poor-quality food from being served, supporting overall food safety.
- Integrated Pest Management (IPM) utilizes various methods to address pest issues, moving beyond reliance on pesticides.
Balancing Pest Management Practices
- A successful pest management program balances prevention and control, critically maintaining the cleanliness and safety of food areas.
Pest Entry Points and Prevention
- Pests can enter buildings through gaps, food deliveries, or transit with people; thus, thorough inspections and preventive measures are crucial.
- To control pests, it's vital to deny them adequate water and food supplies while keeping storage areas cool and dark.
Customer Participation in Pest Control
- Customers should avoid actions that attract pests, such as dining near a dumpster or feeding wildlife in outdoor dining areas.
Pest Disease Transmission
- Ants are the least likely pests to transmit diseases compared to cockroaches, rodents, and flies, which are more significant threats.
Pest Control Operator (PCO) Requirements
- Licensed Pest Control Operators must complete at least two years of apprenticeship, pass a state-administered exam, and continually attend training to stay updated on practices.
Advantages of Professional Pest Control
- Employing a PCO enhances the speed of pest issue identification and ensures safer treatment applications, while positioning within the food industry remains less critical.
Pesticide Information Resources
- For comprehensive details on pesticides, the best source is the Material Safety Data Sheet (MSDS), which provides essential safety and usage information.
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Description
Prepare for the Servsafe NEHA manager test in Indiana with these helpful flashcards. Each card presents essential concepts related to food safety and sanitation, designed to enhance your understanding and retention. Test your knowledge and get ready for success in your certification exam.
