ServSafe Practice Flashcards

Questions and Answers

Electrical power outages and sewage backups are classified as?

Imminent health hazards

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?

OSHA

Where should cleaning supplies be stored?

In a location away from food prep areas Signup and view all the answers

A cross connection can occur when?

A faucet extends below the flood rim in sink Signup and view all the answers

Garbage containers used by an operation should be?

Leak proof, waterproof, and easy to clean Signup and view all the answers

What is the water temperature the water must be to sanitize with water alone?

171 degrees F Signup and view all the answers

What negative outcome does the frequent cleaning of non-food contact surfaces prevent?

Build up of soil residues Signup and view all the answers

What can be done to find out when to clean the dry storage area?

Check the master cleaning schedule Signup and view all the answers

Which food would be safe to serve to a highly susceptible population?

Chocolate sauce Signup and view all the answers

According to the FDA Code, how long must shellfish ID tags be kept on file?

90 days after serving to the customer Signup and view all the answers

Floors in a food prep area must be?

Cleaned and sanitized regularly Signup and view all the answers

What is the first thing a food protection manager should do when someone arrives for an inspection?

Ask for Identification Signup and view all the answers

A bi-metallic stemmed thermometer should?

Be easy to read with numbered markings Signup and view all the answers

Besides washing and rinsing, what should a food handler do to a slicer after it has been in use for 4 hours?

Sanitize parts and air dry Signup and view all the answers

The group responsible for the inspection and grading of the meat is the?

USDA Signup and view all the answers

To prevent pests from entering an operation, doors that open to the outside should have?

Tight fitting seals Signup and view all the answers

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 cross connection has been created Signup and view all the answers

A variance from the local health authority is required when?

Displaying live shellfish in a tank Signup and view all the answers

What food safety hazard can occur when solutions used to clean a frozen yogurt machine is not completely drained?

Chemical contamination Signup and view all the answers

3 customers get sick after eating grouper. They most likely have which type of poisoning?

Ciguatera Signup and view all the answers

When should food handlers use hand antiseptics?

After washing hands Signup and view all the answers

Sanitizer concentration is measured using a test kit and expressed in?

Parts per million (ppm) Signup and view all the answers

The condition that occurs when the pressure of the water supply drops below that of the contaminated supply is known as?

Backsiphonage Signup and view all the answers

Water activity is a measure of?

Vapor pressure Signup and view all the answers

What is one requirement for a stocked handwashing sink?

Approved signage Signup and view all the answers

Cut melon must be?

Stored at 41 degrees F or lower Signup and view all the answers

What must happen immediately in a HACCP system when critical limits are not met?

Corrective action Signup and view all the answers

A food handler arrives to work with jaundice. This symptom may indicate exposure to?

Hepatitis A Signup and view all the answers

A nursing home has prepared a roast on Tuesday for service the next day. The roast should be reheated in a(n)?

Oven to 165 F for 15 seconds Signup and view all the answers

Storage containers for recyclables must be designed to?

Prevent the entry of rodents Signup and view all the answers

Which is an example of 'sanitizing'?

Spraying a solution of quat on slicer parts after washing Signup and view all the answers

During which phase in an operation does food safety control begin?

Purchasing Signup and view all the answers

What is the maximum temperature for cold holding TCS food on a self-service area?

41 F Signup and view all the answers

What is the best way to handle recalled food items?

Remove them from inventory and relocate them to a separate area Signup and view all the answers

Which potential biological food safety hazard does smoking in food storage or prep areas cause?

Saliva can get on food handlers' hands Signup and view all the answers

A consumer advisory is required when serving?

Cooked to order hamburgers Signup and view all the answers

Garbage containers used by an operation should be?

Leak proof, waterproof and easy to clean Signup and view all the answers

Bacteria grow best in food with a pH of?

4.6-7.0 Signup and view all the answers

Baked sausage stuffed mushroom caps must reach which internal temperature for 15 seconds?

165 F Signup and view all the answers

What is the correct response to a sewage backflow in an operation?

Close the operation immediately Signup and view all the answers

How should live shellfish be received?

At a maximum air temperature of 45 F and cooled to 41 F or lower within 4 hours Signup and view all the answers

An example of a TCS food is a(n)?

A bowl of cooked rice Signup and view all the answers

What information does a chlorine test kit provide about a sanitizing solution?

Concentration Signup and view all the answers

A caterer finishes cooking vegetable soup at noon but does not need to serve it until 7 pm. How should they handle the soup?

Cool the soup correctly, store it in the cooler and reheat it on the stove to 165 F Signup and view all the answers

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?

Throw it out Signup and view all the answers

Which food should be delivered to an off-site serving location at either 41 F or below or 135 F or above?

Sliced peppers Signup and view all the answers

Operations should have a HACCP plan in place if they?

Produce reduced oxygen packaging (ROP) food Signup and view all the answers

A virus of particular concern to food safety is?

Poliovirus Signup and view all the answers

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?

May open only with the approval of the regulatory authority Signup and view all the answers

When cleaning and sanitizing equipment in a three compartment sink?

Rinse, scrape or soak all items before washing Signup and view all the answers

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.

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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.