ServSafe Practice Test Flashcards

Questions and Answers

What is the minimum temperature for the final rinse in a heat-sanitizing dishwashing machine?

180

A foodhandler must be excluded from the operation for which symptom?

Jaundice

What is the temperature range for the danger zone? (Enter the values separated by 'to')

41 to 135

What is a form some bacteria take to keep from dying when they do not have enough food?

spore Signup and view all the answers

Most regulations for foodservice operations are at what level?

state Signup and view all the answers

At what internal temperature should raw meat, poultry, and seafood be stored?

41 or lower Signup and view all the answers

What type of container should be used to transport TCS food from the place of preparation to the place of service?

insulated Signup and view all the answers

To learn a new skill, learners must be given the opportunity to?

practice the skill Signup and view all the answers

A backup of raw sewage has occurred in the kitchen. What should happen next?

close the affected area and clean it Signup and view all the answers

When using a bottom to top shelving order, what determines the best placement of food in a cooler?

minimum internal cooking temperature of food Signup and view all the answers

A hose connected to a running faucet that is left submerged in a bucket is an example of a?

cross-connection Signup and view all the answers

An example of TCS food is?

sliced cantaloupe Signup and view all the answers

A customer having an allergic reaction may show which symptom?

wheezing Signup and view all the answers

Raw or undercooked dishes made for high-risk populations must use eggs that have been?

pasteurized Signup and view all the answers

The effectiveness of chemical sanitizers is NOT affected by its?

color Signup and view all the answers

Which agency enforces food safety in a foodservice operation?

state or local regulatory authority Signup and view all the answers

What can cause histamine to form in tuna?

time-temperature abuse Signup and view all the answers

What is the second basic rule of an integrated pest management (IPM) program?

deny pests food, water, and a nesting or hiding place Signup and view all the answers

What is the first basic rule of an integrated pest management program?

deny pests access to the operation Signup and view all the answers

What is the third basic rule of an integrated pest management (IPM) program?

work with a licensed PCO to eliminate pests that do enter the operation Signup and view all the answers

Screen all windows and vents with at least how many mesh per square inch?

16 Signup and view all the answers

Food stored in a dry-storage area should NOT be?

touching the walls Signup and view all the answers

How long must shellstock tags be kept on file?

90 days after the container has been emptied or the last shellfish was served Signup and view all the answers

You should label all ready-to-eat TCS food that is prepped in-house and held longer than?

24 hours Signup and view all the answers

People who are carriers are able to carry pathogens in their systems and infect others, yet they never?

become ill themselves Signup and view all the answers

What is the only certain way to prevent backflow?

vacuum-breaker Signup and view all the answers

When should employees receive food safety training?

when hired, and then periodically after that Signup and view all the answers

On-the-job training works best for?

individuals and small groups Signup and view all the answers

TCS food must be reheated to what temperature for 15 seconds within 2 hours?

165 Signup and view all the answers

What do time-temperature indicators do?

show if food has been time-temperature abused during shipment Signup and view all the answers

What is one way that food should NEVER be thawed?

at room temperature Signup and view all the answers

What is the minimum internal cooking temperature for poultry?

165 Signup and view all the answers

What is the first step in developing a HACCP plan?

conduct a hazard analysis Signup and view all the answers

What is the second step in developing a HACCP plan?

determine critical control points (CCPs) Signup and view all the answers

What is the third step in developing a HACCP plan?

establish critical limits Signup and view all the answers

What is the fourth step in developing a HACCP plan?

establish monitoring procedures Signup and view all the answers

What is the fifth step in developing a HACCP plan?

identify corrective actions Signup and view all the answers

What is the sixth step in developing a HACCP plan?

verify that the system works Signup and view all the answers

What is the seventh step in developing a HACCP plan?

establish procedures for record keeping and documentation Signup and view all the answers

The HACCP system is used to control risks and hazards throughout?

the flow of food Signup and view all the answers

What is the first step in cooling TCS food?

cool food from 135 to 70 within 2 hours Signup and view all the answers

What is the second step in cooling TCS food?

cool it from 70 to 41 in the next four hours Signup and view all the answers

Useful for checking large or thick food?

bimetallic stemmed thermometer Signup and view all the answers

Good for checking the temperature of thick and thin food?

thermocouples and thermistors Signup and view all the answers

Use these to check the temperature of liquids, like soups, sauces, and frying oil?

immersion probes Signup and view all the answers

What is the minimum internal temperature for poultry, stuffing, stuffed meat or seafood or pasta, dishes that include previously cooked, TCS ingredients?

165 for 15 seconds Signup and view all the answers

What is the minimum internal temperature for ground meat or seafood, injected meat, and eggs for hot held service?

155 for 15 seconds Signup and view all the answers

What is the minimum internal temperature for seafood, steaks, pork chops, and eggs that will be served immediately?

145 for 15 seconds Signup and view all the answers

What is the minimum internal temperature for roasts of pork and beef?

145 for 4 minutes Signup and view all the answers

What is the minimum internal temperature for commercially processed food that will be hot held?

135 Signup and view all the answers

What is the minimum internal temperature for fruit, vegetables, grains like rice, and legumes or beans that will be hot held for service?

135 Signup and view all the answers

The best way to deal with pests is to have an?

IPM program Signup and view all the answers

What removes bits of baked cheese from a pot?

abrasive cleaner Signup and view all the answers

What cleans a grill backsplash?

degreaser Signup and view all the answers

What removes mineral deposits from a steam table?

delimer Signup and view all the answers

What is used to wash a kitchen wall?

detergent Signup and view all the answers

What are the steps in a three-compartment sink?

clean, rinse, and sanitize Signup and view all the answers

Store tableware and utensils at least how many inches off the floor?

6 Signup and view all the answers

Occupational Safety and Health Administration (OSHA) has requirements for using?

chemicals Signup and view all the answers

What does OSHA require chemical manufacturers and suppliers to provide?

Material Safety Data Sheet Signup and view all the answers

What is the purpose of Material Safety Data Sheets?

inform employees of safe use and hazards associated with chemicals used in the operation Signup and view all the answers

Three things to focus on when developing a cleaning program?

Creating a master cleaning schedule, training your employees to follow it, and monitoring the program to make sure it works Signup and view all the answers

What type of pathogen is hepatitis A?

Virus Signup and view all the answers

Where is the only place a foodborne virus can reproduce?

person's intestines Signup and view all the answers

What is an infrared thermometer used to measure?

surface temperature Signup and view all the answers

A training need is a?

gap between what an employee knows and what an employee needs to know Signup and view all the answers

What is a sign of a possible rodent infestation?

pile of soft materials in a corner Signup and view all the answers

Hot TCS food that has been held below 135 for over 4 hours should be?

thrown out immediately Signup and view all the answers

What is the FDA food code?

the federal government's recommendations for foodservice sanitation regulations Signup and view all the answers

What should a manager do when a foodhandler reports being diagnosed with shigellosis?

keep the foodhandler away from duties that involve food Signup and view all the answers

What happens when the water temperature in a high-temperature dishwashing machine is too high?

the water vaporizes before items can be sanitized Signup and view all the answers

To make sure that the chemical sanitizer is at the correct strength, you should?

use a test kit to check the sanitizer's concentration when mixing it Signup and view all the answers

Cold TCS food must be received at what internal temperature?

41 or lower Signup and view all the answers

What is the minimum internal cooking temperature for TCS food cooked in a microwave?

165 Signup and view all the answers

What is the calibration nut on a bimetallic stemmed thermometer used for?

keep it accurate Signup and view all the answers

Labels on containers of ready-to-eat TCS food that was prepped on site must include what?

the date the food should be sold Signup and view all the answers

If a food contact surface has been soiled, what three actions must be performed before it can be used again?

cleaned, rinsed, and sanitized Signup and view all the answers

If a food contact surface is in constant use, how often must it be cleaned and sanitized?

every 4 hours Signup and view all the answers

What is the right way to measure the temperature of fresh meat, poultry, or seafood when it is delivered?

insert the thermometer of the stem into the thickest part of the product Signup and view all the answers

What temperature does the water have to be for washing hands?

100 Signup and view all the answers

A foodhandler who spends an entire shift deboning chicken should change gloves after?

4 hours Signup and view all the answers

When taking the orders of customers with food allergies, what should a server do?

fully describe each menu item to customers who ask, including any secret ingredients Signup and view all the answers

Why should food NOT be stored in a galvanized container?

acids in the food can leach zinc into the food Signup and view all the answers

Food commonly linked with the bacteria are dented cans and baked potatoes?

botulism Signup and view all the answers

What does sous-vide mean?

cooking food in an airtight bag in hot water at 140 degrees for a long period of time Signup and view all the answers

Shiga toxin-producing E. coli is linked with contaminated?

ground beef and produce Signup and view all the answers

What can reduce salmonella spp. in poultry to safe levels?

cooking food in the right temperature Signup and view all the answers

Viruses such as norovirus and hepatitis A can be spread when foodhandlers fail to?

wash their hands Signup and view all the answers

Cooking tomato sauce in a copper pot can cause which foodborne illness?

toxic metal poisoning Signup and view all the answers

Study Notes

Basic Temperature Guidelines

Minimum final rinse temperature in a heat-sanitizing dishwasher: 180°F (82°C)
Temperature range for the danger zone: 41°F to 135°F (5°C to 57°C)
Cold TCS food must be received at an internal temperature of 41°F (5°C) or lower
Minimum internal cooking temperature for poultry: 165°F (74°C)
TCS food must be reheated to a minimum of 165°F (74°C) for 15 seconds within 2 hours
Safe cooling for TCS food: cool from 135°F to 70°F within 2 hours, then from 70°F to 41°F in the next 4 hours
Acceptable internal temperatures for cooked food:
- Ground meat: 155°F (68°C) for 15 seconds
- Seafood/steaks/pork chops: 145°F (63°C) for 15 seconds
- Roasts of pork/beef: 145°F (63°C) for 4 minutes
- Commercially processed food being hot held: 135°F (57°C)

Food Handling and Safety Practices

Food handlers showing symptoms of jaundice must be excluded from food operations.
Use insulated containers for transporting TCS foods from preparation to service.
Food stored in dry-storage should not touch the walls and be stored 6 inches above the floor.
Shellstock tags must be kept on file for 90 days after the last shellfish has been served.
Ready-to-eat TCS food that has been prepared in-house should be labeled if held longer than 24 hours.

Hazardous Conditions and Symptoms

Symptoms of allergic reactions may include wheezing.
Time-temperature abuse can lead to histamine formation in tuna.
A food handler diagnosed with shigellosis must be kept away from food duties.

HACCP Program Development

First step: conduct a hazard analysis.
Second step: determine critical control points (CCPs).
Establish critical limits as the third step in a HACCP.
Fourth step: establish monitoring procedures.
Identify corrective actions as the fifth step in HACCP development.
Sixth step: verify that the system works.
Seventh step: establish procedures for record keeping and documentation.

Cleaning and Sanitizing

The three steps in a three-compartment sink: clean, rinse, sanitize.
Food contact surfaces must be cleaned and sanitized every 4 hours if in constant use.
Use a test kit to check the concentration of the chemical sanitizer.

Pests and Physical Contamination

First rule of Integrated Pest Management (IPM): deny pests access to the operation.
Second rule of IPM: deny pests food, water, and hiding places.
Third rule of IPM: work with a licensed pest control operator (PCO) for pest elimination.
Use shields on fluorescent lightbulbs in food storage areas to reduce physical contamination risks.

Chemical Safety

OSHA requires manufacturers to provide Material Safety Data Sheets (MSDS) for hazardous chemicals.
Employees must be informed of safe use and hazards related to chemicals used in food operations.

Training and Knowledge Gaps

A training need refers to the gap between what an employee knows and what they need to know.
On-the-job training is most effective for individuals and small groups.
Employees should receive food safety training when hired and periodically thereafter.

Foodborne Illness

Common foodborne illness associated with dented cans and baked potatoes: botulism.
Cooking tomato sauce in a copper pot can lead to toxic metal poisoning.
Safe food thawing methods must not involve leaving food at room temperature.

Miscellaneous

Bimetallic stemmed thermometers are useful for checking thick food, while immersion probes work well for liquids.
Employers should ensure food handlers wash their hands regularly to prevent the spread of viruses like norovirus and hepatitis A.

Studying That Suits You

Use AI to generate personalized quizzes and flashcards to suit your learning preferences.

Description

Prepare for your ServSafe certification with this practice test featuring key concepts and terms. Each card challenges your knowledge of food safety regulations and best practices, ensuring you’re ready for the exam. Test your understanding and identify areas for improvement.