Podcast
Questions and Answers
Garbage containers used by a business should be?
Garbage containers used by a business should be?
A container of chicken salad is held at 41° with a prep date of December 17th. On December 23rd, the chicken salad should be?
A container of chicken salad is held at 41° with a prep date of December 17th. On December 23rd, the chicken salad should be?
discarded
Which food items provide an ideal environment for pathogen growth?
Which food items provide an ideal environment for pathogen growth?
uncooked rice
Which method is created to identify food safety risks throughout the flow of food?
Which method is created to identify food safety risks throughout the flow of food?
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What is the correct temperature of the three-compartment sink?
What is the correct temperature of the three-compartment sink?
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The best location for chemical detergents and sanitizers to be stored is?
The best location for chemical detergents and sanitizers to be stored is?
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When cooking salmon, it must reach which minimum internal temperature for 15 seconds?
When cooking salmon, it must reach which minimum internal temperature for 15 seconds?
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Which organization certifies and classifies equipment for food preparation and sanitation?
Which organization certifies and classifies equipment for food preparation and sanitation?
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Which foodborne illness is usually caused by incorrectly canned food?
Which foodborne illness is usually caused by incorrectly canned food?
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Apart from ensuring that deli meats are stored at a safe cold-holding temperature, another food safety measure involves?
Apart from ensuring that deli meats are stored at a safe cold-holding temperature, another food safety measure involves?
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What happens when non-potable water contaminates drinkable water?
What happens when non-potable water contaminates drinkable water?
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What is the final step in the process of cleaning and sanitizing stationary equipment?
What is the final step in the process of cleaning and sanitizing stationary equipment?
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The minimum required temperature for the final hot water sanitizing rinse in a stationary rack single temperature machine is?
The minimum required temperature for the final hot water sanitizing rinse in a stationary rack single temperature machine is?
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What is the meaning of the acronym FATTOM?
What is the meaning of the acronym FATTOM?
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What are the two items that can be obtained at a temperature of 45°?
What are the two items that can be obtained at a temperature of 45°?
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When a food handler has been diagnosed with hepatitis A but is not displaying any symptoms of illness, the manager must?
When a food handler has been diagnosed with hepatitis A but is not displaying any symptoms of illness, the manager must?
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After verifying the internal temperature of a food, a food employee neglected to perform which step when they directly returned the thermometer case sleeve?
After verifying the internal temperature of a food, a food employee neglected to perform which step when they directly returned the thermometer case sleeve?
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Which item is considered to be in violation of the guidelines outlined in the FDA Food Code?
Which item is considered to be in violation of the guidelines outlined in the FDA Food Code?
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What type of contamination is considered when metal shavings are found in a can of tomatoes?
What type of contamination is considered when metal shavings are found in a can of tomatoes?
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What is the most accurate description of the appropriate procedures for manually cleaning and sanitizing utensils and food-contact surfaces of equipment in retail food establishments?
What is the most accurate description of the appropriate procedures for manually cleaning and sanitizing utensils and food-contact surfaces of equipment in retail food establishments?
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When practicing proper handwashing, which additional body part must also be cleaned?
When practicing proper handwashing, which additional body part must also be cleaned?
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What is the objective of using a detergent?
What is the objective of using a detergent?
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In the occurrence of a specific event, it is necessary to promptly close the operation?
In the occurrence of a specific event, it is necessary to promptly close the operation?
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What has transpired when a cook employs one set of tongs to flip fish before flipping steak?
What has transpired when a cook employs one set of tongs to flip fish before flipping steak?
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Ground beef that has been cooked thoroughly needs to be stored?
Ground beef that has been cooked thoroughly needs to be stored?
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At what time should hand antiseptics be utilized?
At what time should hand antiseptics be utilized?
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The term used to describe the situation when the water supply pressure falls below that of the contaminated supply is called?
The term used to describe the situation when the water supply pressure falls below that of the contaminated supply is called?
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What is the lowest permissible temperature for the hand sinks?
What is the lowest permissible temperature for the hand sinks?
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Food items displayed on a salad bar should be labeled with the respective food's?
Food items displayed on a salad bar should be labeled with the respective food's?
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The manager must take necessary steps when a food handler has been diagnosed with hepatitis A but is not displaying any symptoms of illness. What is the necessary step?
The manager must take necessary steps when a food handler has been diagnosed with hepatitis A but is not displaying any symptoms of illness. What is the necessary step?
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Study Notes
Garbage and Food Safety
- Garbage containers must be waterproof, easy to clean, leak-proof, and durable.
- Chicken salad held at 41° must be discarded if prep date exceeds permissible storage time, such as a prep date of December 17 being discarded by December 23.
Hazard and Pathogen Awareness
- Uncooked rice provides an ideal environment for pathogen growth.
- Hazard Analysis Critical Control Point (HACCP) identifies food safety risks throughout the food flow, ensuring safety from production to service.
Temperature Regulations
- The correct temperature for a three-compartment sink is 110°.
- Salmon must reach a minimum internal temperature of 145° for at least 15 seconds when cooked.
- The final hot water sanitizing rinse in a stationary rack single temperature machine must reach at least 180°.
Food Handling Practices
- Store chemical detergents and sanitizers away from food and food-related items.
- Ensure deli meats are date marked with a maximum of seven days once opened or prepared.
- Cross-connection occurs when non-potable water contaminates drinkable water.
Cleaning and Sanitizing
- Final step in cleaning stationary equipment involves sanitizing and air drying surfaces and parts.
- Manual cleaning of utensils includes pre-flush or pre-scrape, washing, rinsing, sanitizing, and air drying.
Foodborne Illness and Contamination
- Botulism is linked to incorrectly canned food.
- Physical contamination is indicated by metal shavings in food products, such as in tomatoes.
- Compliance with the FDA Food Code requires that raw chicken is not stored below lunch meat in coolers.
Employee Health and Hygiene
- Food handlers diagnosed with hepatitis A must be excluded from operations and the regulatory authority must be informed.
- Clean and sanitize thermometer probes after taking food temperatures before storing them in their cases.
- Proper handwashing includes cleaning exposed parts of the forearms.
Safe Food Handling Guidelines
- Ground beef must be stored above raw meats in order to prevent cross-contamination.
- Hand antiseptics should be used after handwashing to ensure additional cleanliness.
- Food items on a salad bar must be labeled with their common name.
Water Safety
- Backsiphonage is the contamination that occurs when water supply pressure falls below that of a contaminated source.
- The minimum permissible temperature for hand sinks is 100°.
Response to Infestations
- Immediate operation closure is required in the event of a rodent infestation to maintain safety and hygiene.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Description
Prepare for the ServSafe certification with this practice test that covers essential food safety concepts. Each flashcard provides crucial definitions and guidelines for maintaining safe food handling practices. Perfect for aspiring food service professionals and current practitioners alike.
