ServSafe Cleaning Tools Quiz & Flashcards

Questions and Answers

Food in transport needs to be covered to prevent ___

physical contamination

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

saliva can get on hands

A significant threat to public health requiring immediate closure of an operation and correction is classified as?

imminent health danger

The only acceptable jewelry for a food handler is?

plain metal ring Signup and view all the answers

An example of a corrective action is?

reheating food on a buffet that is below 135 degrees Signup and view all the answers

Operations can assist in minimizing insect and rodent presence by?

eliminating harborage areas Signup and view all the answers

The 3rd compartment in a three compartment sink is for?

sanitizing Signup and view all the answers

Where must food handlers dispose of waste water?

service sink Signup and view all the answers

Eggs used in dressings served to highly susceptible people must be?

pasteurized Signup and view all the answers

What is a common symptom of Hep A?

jaundice Signup and view all the answers

Handwashing is required when?

changing gloves between prepping raw meat and ready to eat food Signup and view all the answers

A bimetallic stemmed thermometer should?

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

A shipment of unbroken shell eggs should be rejected when the?

egg shells are soiled Signup and view all the answers

Which is a way to prevent contamination of hot food on display in a self-serve buffet?

provide fresh plates for return visits Signup and view all the answers

One of the main food allergens is?

soybeans Signup and view all the answers

A label on foods prepared and packaged onsite for retail must list?

all ingredients used in descending order by weight Signup and view all the answers

In general, pathogens grow very slowly or not at all at pH levels below?

4.6 Signup and view all the answers

Recommendations for food service regulations are issued at the federal level through?

FDA food code Signup and view all the answers

Shellfish tags must be kept for?

90 days after the product container is missing Signup and view all the answers

Which food supports the growth of pathogens?

sliced melons Signup and view all the answers

Ventilation in a food prep area should remove?

heat fumes and moisture Signup and view all the answers

Which is the highest air temperature at which shell eggs can be received?

45 degrees Signup and view all the answers

The purpose of a sanitizer test kit is to check the?

concentration of a chemical solution Signup and view all the answers

Serving utensils are used when serving food in order to?

keep the food handlers bare hands off the food Signup and view all the answers

ALERT is an acronym that represents?

a way to decrease the risk of intentional food contamination Signup and view all the answers

Food removed from its original packaging for use must be labeled with?

the common name of the food Signup and view all the answers

Before which activity must food handlers properly wash dishes?

putting away clean dishes Signup and view all the answers

A food handler may continue to work with food if the food handler has?

hives Signup and view all the answers

What is the reaction of the immune system to a specific food called?

food allergy Signup and view all the answers

When a food handler can effectively remove soil from equipment using normal methods, the equipment is considered?

cleanable Signup and view all the answers

Which food must be stored at a temp of 41 or lower?

ham and cheese sandwich Signup and view all the answers

Ready to eat TCS food must be date marked if it will be held under refrigeration for more than?

24 hours Signup and view all the answers

Air curtains should be installed at the delivery entrance in order to?

deny pests access Signup and view all the answers

Where can cleaning chemicals or other toxic materials be stored?

below food equipment or food contact surfaces Signup and view all the answers

How should a food handler restrain long hair?

put up all hair under a hat Signup and view all the answers

A food handler has been diagnosed with the Hep A virus but is not showing symptoms. The person in charge must?

exclude the person from the operation Signup and view all the answers

A food handler who is prepping salads sneezes on the food. What should the manager do?

discard the salad and clean and sanitize the equipment that was exposed Signup and view all the answers

What is the primary reason that dry storage rooms have no windows or frosted glass when windows are present?

direct sunlight will increase the room temperature and affect food quality Signup and view all the answers

What is one way of preventing backflow?

using an appropriately placed air gap Signup and view all the answers

When opening a new food establishment, when should plans and specifications be submitted to the applicable regulatory agency?

Pre-Construction Signup and view all the answers

What should a food handler do after adding too much sanitizer to a three compartment sink?

Add more water to the solutions Signup and view all the answers

The safest way to thaw a large frozen turkey is?

Under refrigeration at 41F or below Signup and view all the answers

What type of beverage container must a food handler drink from at work?

covered container with a straw Signup and view all the answers

If a food handler comes to work in a dirty uniform, what should the person in charge have the food handler do?

Change into a clean uniform before starting work Signup and view all the answers

When a food ingredient is transferred to a food item that does not contain that ingredient, that is known as cross-___

Contact Signup and view all the answers

Which report will regulatory authorities use to document food code violations in a food establishment?

Inspection Signup and view all the answers

The proper place to take the temperature of a pan of solid hot food on a service is?

in the thickest part of the food Signup and view all the answers

The definition of sanitizing is?

Reducing the number of microorganisms to a safe level Signup and view all the answers

Restricted use pesticides must be applied by a?

certified pest control operator Signup and view all the answers

A food handler is making sandwiches to be held in a self-service unit. What information must be on the label?

Ingredients Signup and view all the answers

The purpose of the consumer advisory is to advise customers of the potential of which of the following?

Foodborne Illness Signup and view all the answers

Cups and glasses are taking too long to air dry. This could be caused by?

an improper use of chemical sanitizer Signup and view all the answers

A foodservice operation is using a high-temperature machine for washing utensils. How would an inspector verify the temperature of the water?

by reading the hot temperature gauges on the washing machine and the water heater Signup and view all the answers

Which is a correct food safety practice?

serving utensils are stored in the food with handles up Signup and view all the answers

A service sink should be used to?

dispose of mop water Signup and view all the answers

Prior to safely smoking meat for food preservation, what must an operation have?

an approved variance Signup and view all the answers

Observing food handlers' performance on the job, testing their food safety knowledge, and reviewing past health inspections reports are three ways a manager can?

assess training needs Signup and view all the answers

When should hand antiseptics be used?

after washing and drying hands correctly Signup and view all the answers

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

USDA (U.S. Department of Agriculture) Signup and view all the answers

Chicken salad sandwiches are served at an offsite location without temperature control. The sandwiches are removed from cold holding at 11 a.m. The temperature of the chicken salad is checked at 1 p.m. and is found to be 55F. At 3 p.m. the chicken salad has reached 71F. At 5 p.m., the chicken salad has reached 80F. At what time should have the chicken salad have been thrown out?

3 p.m. Signup and view all the answers

How are allergic reactions best avoided?

Having one staff member on duty at all times who is knowledgeable about menu items and ingredients Signup and view all the answers

An establishment draws its potable water supply from a well on its property. The water?

must be sampled and tested at least annually Signup and view all the answers

A manager has received a recall notice for a product that she has in stock. What should she do with the product?

store the recalled item separately from other food Signup and view all the answers

The Person in Charge (PIC) of a food establishment may choose to accompany the health inspector during an inspection in order to?

learn from the inspector's comments and suggestions Signup and view all the answers

What is the maximum number of days that sliced roast beef can remain refrigerated at 41 F or below before it must be discarded?

7 Signup and view all the answers

The primary risk associated with transporting ice in containers originally used to store chemicals is that they?

may still have residue after they have been cleaned Signup and view all the answers

An operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem?

The ventilation system is not working correctly. Signup and view all the answers

All time/temperature control for safety (TCS) foods cooked in a microwave must be heated to which minimum temp?

165 Signup and view all the answers

If chemicals are transferred to secondary containers, the secondary containers must be labeled with the chemicals?

common name Signup and view all the answers

What is the best way to handle recalled food items?

Remove them from inventory and re-collect them to a separate area. Signup and view all the answers

Hot water in a handwashing sink must reach a temp of at least?

100 Signup and view all the answers

The most important aspect of personal cleanliness is?

frequent hand washing Signup and view all the answers

Light bulbs in food preparation areas must?

be covered to prevent physical contamination Signup and view all the answers

The water temperature in a manual ware washing sink must be a minimum of?

110 Signup and view all the answers

Which pathogen is most often associated with ready-to-eat foods?

viruses Signup and view all the answers

The most common transmission form for hepatitis A in foodborne illness outbreaks involving ready-to-eat foods is?

an infected employee Signup and view all the answers

Which storage practice reduces the risk of cross-contamination?

carrots stored above ground beef Signup and view all the answers

Ice added to hot soup for the purpose of cooling it down must be?

potable Signup and view all the answers

A preschool cafeteria manager protects young children's health by serving?

pasteurized eggs Signup and view all the answers

Food, water, and shelter will not attract insects and rodents if recyclables are stored in a?

clean pest-proof container Signup and view all the answers

Which of the following pathogens is responsible for the majority of foodborne illnesses each year?

norovirus Signup and view all the answers

Management must notify the regulatory authority if a food handler tests positive for?

norovirus Signup and view all the answers

Chili is reheated in the microwave to 155°F (68°C). Halfway through cooking, the chili is stirred. It is then allowed to stand for several minutes after cooking. What was incorrect about this process?

reheating to 155 Signup and view all the answers

A food handler returning a hamburger to the grill after determining that it has NOT yet achieved the minimum internal temperature is applying which HACCP principle?

Corrective action Signup and view all the answers

The last job of the shift is putting away cleaning tools and supplies. The tools are cleaned, the broom is hung on a hook, and the mop is stored in a bucket in the supply closet. What is performed incorrectly?

The mop is stored in a bucket. Signup and view all the answers

A tuna salad was removed from refrigeration and served at a picnic at 1 p.m. The temp of the salad never exceeded 70F. When must any remaining tuna salad be thrown out?

5 p.m. Signup and view all the answers

What is the FDA requirement for an offsite caterer who will be serving food without temperature controls?

Provide written procedures prepared in advance made available upon request to authority Signup and view all the answers

Study Notes

Food Safety and Contamination

Food in transport must be covered to prevent physical contamination.
Biological hazards from smoking in food areas include saliva transfer to hands.
Imminent health danger requires immediate operation closure and correction.
Only plain metal rings are acceptable jewelry for food handlers.

Corrective Actions and Food Handling

Reheating food below 135°F is a corrective action for buffets.
Minimizing insect and rodent presence can be accomplished by eliminating harborage areas.
Handwashing is necessary when changing gloves between raw and ready-to-eat food.

Equipment and Sanitization

The third compartment of a three-compartment sink is designated for sanitizing.
A bimetallic stemmed thermometer should be easy to read with marked increments.
The definition of sanitizing involves reducing microorganisms to safe levels.

Food Storage and Handling Regulations

Eggs used in dressings for highly susceptible individuals must be pasteurized.
Common symptoms of Hepatitis A include jaundice as a vital health indicator.
Ready-to-eat TCS food requires date marking if held under refrigeration for more than 24 hours.

Inspection and Monitoring Practices

Shellfish tags must be retained for 90 days post-product container removal.
Proper labeling of onsite prepared foods lists all ingredients in descending order by weight.
Regulatory recommendations stem from the FDA Food Code.

Temperature Control and Food Safety

Food must be stored at or below 41°F, especially TCS foods like ham and cheese sandwiches.
The highest receiving temperature for shell eggs is 45°F.
Sliced melons support pathogen growth and need proper timing for safety.

Hygiene and Personal Conduct

Food handlers must use serving utensils to avoid bare-hand contact with food.
A food handler diagnosed with Hep A must be excluded from food operations.
A clean uniform is mandatory before starting work if arriving dirty.

Allergens, Cross-contamination, and Recalls

Common food allergens include soybeans; attention to cross-contact is critical.
The Consumer Advisory informs customers about foodborne illness risks.
Upon receiving recall notices, stored items should be separated from other products.

Cleaning and Maintenance Protocols

Ventilation should remove heat, fumes, and moisture from food prep areas.
Proper storage methods, such as keeping recyclables in pest-proof containers, deter pests.
Inspection reports document violations and are crucial in upholding safety standards.

Cooking Practices and HACCP Principles

TCS foods cooked in microwaves must reach a minimum internal temperature of 165°F.
Impaired food safety practices such as improperly reheating chili pose significant risks.
Corrective actions in HACCP Principles should include returning food to correct cooking temperatures.

Water and Contamination Controls

Water from original chemical containers must be tested annually to ensure safety.
Air gaps and proper precautions are essential in preventing backflow in food systems.
Ice used to cool hot soup must be potable to guarantee food safety.

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Description

This quiz provides essential review flashcards for the ServSafe certification. It covers key concepts related to food safety, contamination, and public health hazards in food operations. Perfect for anyone preparing for the ServSafe exam.

ServSafe Review Flashcards

Questions and Answers

Food in transport needs to be covered to prevent ___

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

A significant threat to public health requiring immediate closure of an operation and correction is classified as?

The only acceptable jewelry for a food handler is?

An example of a corrective action is?

Operations can assist in minimizing insect and rodent presence by?

The 3rd compartment in a three compartment sink is for?

Where must food handlers dispose of waste water?

Eggs used in dressings served to highly susceptible people must be?

What is a common symptom of Hep A?

Handwashing is required when?

A bimetallic stemmed thermometer should?

A shipment of unbroken shell eggs should be rejected when the?

Which is a way to prevent contamination of hot food on display in a self-serve buffet?

One of the main food allergens is?

A label on foods prepared and packaged onsite for retail must list?

In general, pathogens grow very slowly or not at all at pH levels below?

Recommendations for food service regulations are issued at the federal level through?

Shellfish tags must be kept for?

Which food supports the growth of pathogens?

Ventilation in a food prep area should remove?

Which is the highest air temperature at which shell eggs can be received?

The purpose of a sanitizer test kit is to check the?

Serving utensils are used when serving food in order to?

ALERT is an acronym that represents?

Food removed from its original packaging for use must be labeled with?

Before which activity must food handlers properly wash dishes?

A food handler may continue to work with food if the food handler has?

What is the reaction of the immune system to a specific food called?

When a food handler can effectively remove soil from equipment using normal methods, the equipment is considered?

Which food must be stored at a temp of 41 or lower?

Ready to eat TCS food must be date marked if it will be held under refrigeration for more than?

Air curtains should be installed at the delivery entrance in order to?

Where can cleaning chemicals or other toxic materials be stored?

How should a food handler restrain long hair?

A food handler has been diagnosed with the Hep A virus but is not showing symptoms. The person in charge must?

A food handler who is prepping salads sneezes on the food. What should the manager do?

What is the primary reason that dry storage rooms have no windows or frosted glass when windows are present?

What is one way of preventing backflow?

When opening a new food establishment, when should plans and specifications be submitted to the applicable regulatory agency?

What should a food handler do after adding too much sanitizer to a three compartment sink?

The safest way to thaw a large frozen turkey is?

What type of beverage container must a food handler drink from at work?

If a food handler comes to work in a dirty uniform, what should the person in charge have the food handler do?

When a food ingredient is transferred to a food item that does not contain that ingredient, that is known as cross-___

Which report will regulatory authorities use to document food code violations in a food establishment?

The proper place to take the temperature of a pan of solid hot food on a service is?

The definition of sanitizing is?

Restricted use pesticides must be applied by a?

A food handler is making sandwiches to be held in a self-service unit. What information must be on the label?

The purpose of the consumer advisory is to advise customers of the potential of which of the following?

Cups and glasses are taking too long to air dry. This could be caused by?

A foodservice operation is using a high-temperature machine for washing utensils. How would an inspector verify the temperature of the water?

Which is a correct food safety practice?

A service sink should be used to?

Prior to safely smoking meat for food preservation, what must an operation have?

Observing food handlers' performance on the job, testing their food safety knowledge, and reviewing past health inspections reports are three ways a manager can?

When should hand antiseptics be used?

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

How are allergic reactions best avoided?

An establishment draws its potable water supply from a well on its property. The water?

A manager has received a recall notice for a product that she has in stock. What should she do with the product?

The Person in Charge (PIC) of a food establishment may choose to accompany the health inspector during an inspection in order to?

What is the maximum number of days that sliced roast beef can remain refrigerated at 41 F or below before it must be discarded?

The primary risk associated with transporting ice in containers originally used to store chemicals is that they?

An operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem?

All time/temperature control for safety (TCS) foods cooked in a microwave must be heated to which minimum temp?

If chemicals are transferred to secondary containers, the secondary containers must be labeled with the chemicals?

What is the best way to handle recalled food items?

Hot water in a handwashing sink must reach a temp of at least?

The most important aspect of personal cleanliness is?

Light bulbs in food preparation areas must?

The water temperature in a manual ware washing sink must be a minimum of?

Which pathogen is most often associated with ready-to-eat foods?

The most common transmission form for hepatitis A in foodborne illness outbreaks involving ready-to-eat foods is?

Which storage practice reduces the risk of cross-contamination?

Ice added to hot soup for the purpose of cooling it down must be?

A preschool cafeteria manager protects young children's health by serving?