Podcast
Questions and Answers
Electrical power outages and sewage backups are classified as?
Electrical power outages and sewage backups are classified as?
Imminent health hazards
Ice for use as a food or cooling medium must be?
Ice for use as a food or cooling medium must be?
Made from potable/drinkable water
Which organization requires SDS to be kept in a location accessible to all employees?
Which organization requires SDS to be kept in a location accessible to all employees?
OSHA
Where should cleaning supplies be stored?
Where should cleaning supplies be stored?
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A cross connection can occur when?
A cross connection can occur when?
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Garbage containers used by an operation should be?
Garbage containers used by an operation should be?
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What is the water temperature the water must be to sanitize with water alone?
What is the water temperature the water must be to sanitize with water alone?
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What negative outcome does the frequent cleaning of non-food contact surfaces prevent?
What negative outcome does the frequent cleaning of non-food contact surfaces prevent?
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What can be done to find out when to clean the dry storage area?
What can be done to find out when to clean the dry storage area?
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Which food would be safe to serve to a highly susceptible population?
Which food would be safe to serve to a highly susceptible population?
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According to the FDA Code, how long must shellfish ID tags be kept on file?
According to the FDA Code, how long must shellfish ID tags be kept on file?
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Floors in a food prep area must be?
Floors in a food prep area must be?
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What is the first thing a food protection manager should do when someone arrives for an inspection?
What is the first thing a food protection manager should do when someone arrives for an inspection?
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A bi-metallic stemmed thermometer should?
A bi-metallic stemmed thermometer should?
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Besides washing and rinsing, what should a food handler do to a slicer after it has been in use for 4 hours?
Besides washing and rinsing, what should a food handler do to a slicer after it has been in use for 4 hours?
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The group responsible for the inspection and grading of the meat is the?
The group responsible for the inspection and grading of the meat is the?
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To prevent pests from entering an operation, doors that open to the outside should have?
To prevent pests from entering an operation, doors that open to the outside should have?
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A hose is connected to a faucet to fill a bucket, then left submerged while filling. This is a risk to the water supply because?
A hose is connected to a faucet to fill a bucket, then left submerged while filling. This is a risk to the water supply because?
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A variance from the local health authority is required when?
A variance from the local health authority is required when?
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What food safety hazard can occur when solutions used to clean a frozen yogurt machine is not completely drained?
What food safety hazard can occur when solutions used to clean a frozen yogurt machine is not completely drained?
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3 customers get sick after eating grouper. They most likely have which type of poisoning?
3 customers get sick after eating grouper. They most likely have which type of poisoning?
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When should food handlers use hand antiseptics?
When should food handlers use hand antiseptics?
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Sanitizer concentration is measured using a test kit and expressed in?
Sanitizer concentration is measured using a test kit and expressed in?
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The condition that occurs when the pressure of the water supply drops below that of the contaminated supply is known as?
The condition that occurs when the pressure of the water supply drops below that of the contaminated supply is known as?
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Water activity is a measure of?
Water activity is a measure of?
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What is one requirement for a stocked handwashing sink?
What is one requirement for a stocked handwashing sink?
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Cut melon must be?
Cut melon must be?
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What must happen immediately in a HACCP system when critical limits are not met?
What must happen immediately in a HACCP system when critical limits are not met?
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A food handler arrives to work with jaundice. This symptom may indicate exposure to?
A food handler arrives to work with jaundice. This symptom may indicate exposure to?
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A nursing home has prepared a roast on Tuesday for service the next day. The roast should be reheated in a(n)?
A nursing home has prepared a roast on Tuesday for service the next day. The roast should be reheated in a(n)?
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Storage containers for recyclables must be designed to?
Storage containers for recyclables must be designed to?
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Which is an example of 'sanitizing'?
Which is an example of 'sanitizing'?
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During which phase in an operation does food safety control begin?
During which phase in an operation does food safety control begin?
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What is the maximum temperature for cold holding TCS food on a self-service area?
What is the maximum temperature for cold holding TCS food on a self-service area?
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What is the best way to handle recalled food items?
What is the best way to handle recalled food items?
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Which potential biological food safety hazard does smoking in food storage or prep areas cause?
Which potential biological food safety hazard does smoking in food storage or prep areas cause?
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A consumer advisory is required when serving?
A consumer advisory is required when serving?
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Garbage containers used by an operation should be?
Garbage containers used by an operation should be?
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Bacteria grow best in food with a pH of?
Bacteria grow best in food with a pH of?
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Baked sausage stuffed mushroom caps must reach which internal temperature for 15 seconds?
Baked sausage stuffed mushroom caps must reach which internal temperature for 15 seconds?
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What is the correct response to a sewage backflow in an operation?
What is the correct response to a sewage backflow in an operation?
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How should live shellfish be received?
How should live shellfish be received?
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An example of a TCS food is a(n)?
An example of a TCS food is a(n)?
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What information does a chlorine test kit provide about a sanitizing solution?
What information does a chlorine test kit provide about a sanitizing solution?
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A caterer finishes cooking vegetable soup at noon but does not need to serve it until 7 pm. How should they handle the soup?
A caterer finishes cooking vegetable soup at noon but does not need to serve it until 7 pm. How should they handle the soup?
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A hot stockpot of beef stew is placed directly in the cooler at 11 pm. The temperature of the stew at 8 am the next morning is found to be 82 F. What should be done?
A hot stockpot of beef stew is placed directly in the cooler at 11 pm. The temperature of the stew at 8 am the next morning is found to be 82 F. What should be done?
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Which food should be delivered to an off-site serving location at either 41 F or below or 135 F or above?
Which food should be delivered to an off-site serving location at either 41 F or below or 135 F or above?
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Operations should have a HACCP plan in place if they?
Operations should have a HACCP plan in place if they?
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A virus of particular concern to food safety is?
A virus of particular concern to food safety is?
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An operation has been closed by the regulatory authority because it has been found to be the source of a foodborne illness outbreak. The operation?
An operation has been closed by the regulatory authority because it has been found to be the source of a foodborne illness outbreak. The operation?
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When cleaning and sanitizing equipment in a three compartment sink?
When cleaning and sanitizing equipment in a three compartment sink?
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Study Notes
Imminent Health Hazards
- Electrical power outages and sewage backups are imminent health hazards.
Ice Safety
- Ice used for food or cooling must be made from potable/drinkable water.
OSHA Regulations
- OSHA requires Safety Data Sheets (SDS) to be accessible to all employees.
Cleaning Supplies Storage
- Store cleaning supplies away from food preparation areas.
Cross Connections
- A cross connection can occur if a faucet extends below the flood rim of a sink.
Garbage Containers
- Garbage containers must be leak-proof, waterproof, and easy to clean.
Sanitization Temperature
- Water must be at 171°F to sanitize with water alone.
Non-Food Contact Surface Cleaning
- Regular cleaning of non-food contact surfaces prevents soil residue build-up.
Cleaning Schedules
- Check the master cleaning schedule for the dry storage area cleaning frequency.
Safe Foods for Vulnerable Populations
- Chocolate sauce is safe to serve to highly susceptible populations.
Shellfish ID Tag Retention
- Shellfish ID tags must be kept for 90 days after serving.
Food Prep Area Floors
- Floors in food prep areas must be cleaned and sanitized regularly.
Inspection Protocol
- Food protection managers should ask for identification upon an inspection request.
Thermometer Readability
- Bimetallic stemmed thermometers should have easy-to-read numbered markings.
Slicers Sanitization
- After 4 hours of use, slicers should be sanitized and air-dried.
Meat Inspection
- The USDA is responsible for the inspection and grading of meat.
Pest Prevention
- Doors leading outside should have tight-fitting seals to prevent pest entry.
Hose Safety
- Leaving a hose submerged in a bucket creates a cross connection risk.
Live Shellfish Display
- A variance is required for displaying live shellfish in a tank.
Cleaning Chemical Hazards
- Incomplete draining of cleaning solutions in machines can cause chemical contamination.
Food Poisoning Types
- Ciguatera poisoning is likely if multiple customers get sick after eating grouper.
Hand Antiseptics Use
- Hand antiseptics should be used after washing hands.
Sanitizer Concentration Measurement
- Sanitizer concentrations are measured in parts per million (ppm).
Backsiphonage
- A drop in water pressure below a contaminated source causes backsiphonage.
Water Activity Measurement
- Water activity measures vapor pressure.
Handwashing Sink Requirements
- Stocked handwashing sinks must have approved signage.
Cut Melon Storage
- Cut melons should be stored at 41°F or lower.
HACCP Immediate Action
- Corrective action is required immediately if critical limits in a HACCP system are not met.
Jaundice Symptoms
- Jaundice may indicate exposure to Hepatitis A.
Reheating Requirements
- Roasts in nursing homes must be reheated to 165°F for 15 seconds.
Recyclable Storage Design
- Recyclable storage containers must prevent rodent entry.
Sanitizing Examples
- Spraying a quat solution on slicer parts after washing is an example of sanitizing.
Food Safety Control
- Food safety control begins during the purchasing phase of an operation.
Self-Service Area Temperature
- The maximum temperature for cold holding TCS foods in self-service areas is 41°F.
Handling Recalled Food
- Recalled items should be removed from inventory and relocated to a separate area.
Biological Hazards from Smoking
- Smoking in food areas can transfer saliva to food handlers' hands.
Consumer Advisory Necessity
- A consumer advisory is mandatory when serving cooked-to-order hamburgers.
Bacteria Growth pH
- Bacteria thrive best in food with a pH of 4.6 to 7.0.
Internal Temperature for Sausage
- Baked sausage stuffed mushroom caps must reach 165°F for 15 seconds.
Sewage Backflow Response
- Close the operation immediately if a sewage backflow occurs.
Live Shellfish Receiving
- Live shellfish should be received at a maximum air temperature of 45°F and cooled to 41°F or lower within 4 hours.
TCS Food Examples
- A bowl of cooked rice is an example of TCS food.
Chlorine Test Kits
- Chlorine test kits provide information on the concentration of sanitizing solutions.
Cooling Procedures
- Vegetable soup must be cooled correctly, stored in the cooler, and reheated to 165°F if prepared ahead.
Improper Cooling Disposal
- If a hot stockpot stew reaches 82°F the next morning, it should be discarded.
Delivery Temperatures for Off-Site
- Sliced peppers must be delivered at either 41°F or below or 135°F or above.
HACCP Plan Requirement
- HACCP plans are necessary for operations producing reduced oxygen packaged (ROP) food.
Concerned Viruses
- Poliovirus is a virus of particular concern to food safety.
Regulatory Closure Recovery
- An operation can only reopen with regulatory authority approval after being a source of foodborne illness.
Three Compartment Sink Cleaning
- Rinse, scrape, or soak all items before washing in a three-compartment sink.
Studying That Suits You
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Description
Test your knowledge on food safety with these ServSafe practice flashcards. This quiz covers essential topics such as imminent health hazards, food safety regulations, and proper storage of cleaning supplies. Perfect for anyone preparing for the ServSafe certification exam.
