Podcast
Questions and Answers
Food in transport needs to be covered to prevent ___
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?
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?
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?
The only acceptable jewelry for a food handler is?
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An example of a corrective action is?
An example of a corrective action is?
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Operations can assist in minimizing insect and rodent presence by?
Operations can assist in minimizing insect and rodent presence by?
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The 3rd compartment in a three compartment sink is for?
The 3rd compartment in a three compartment sink is for?
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Where must food handlers dispose of waste water?
Where must food handlers dispose of waste water?
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Eggs used in dressings served to highly susceptible people must be?
Eggs used in dressings served to highly susceptible people must be?
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What is a common symptom of Hep A?
What is a common symptom of Hep A?
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Handwashing is required when?
Handwashing is required when?
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A bimetallic stemmed thermometer should?
A bimetallic stemmed thermometer should?
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A shipment of unbroken shell eggs should be rejected when the?
A shipment of unbroken shell eggs should be rejected when the?
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Which is a way to prevent contamination of hot food on display in a self-serve buffet?
Which is a way to prevent contamination of hot food on display in a self-serve buffet?
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One of the main food allergens is?
One of the main food allergens is?
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A label on foods prepared and packaged onsite for retail must list?
A label on foods prepared and packaged onsite for retail must list?
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In general, pathogens grow very slowly or not at all at pH levels below?
In general, pathogens grow very slowly or not at all at pH levels below?
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Recommendations for food service regulations are issued at the federal level through?
Recommendations for food service regulations are issued at the federal level through?
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Shellfish tags must be kept for?
Shellfish tags must be kept for?
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Which food supports the growth of pathogens?
Which food supports the growth of pathogens?
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Ventilation in a food prep area should remove?
Ventilation in a food prep area should remove?
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Which is the highest air temperature at which shell eggs can be received?
Which is the highest air temperature at which shell eggs can be received?
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The purpose of a sanitizer test kit is to check the?
The purpose of a sanitizer test kit is to check the?
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Serving utensils are used when serving food in order to?
Serving utensils are used when serving food in order to?
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ALERT is an acronym that represents?
ALERT is an acronym that represents?
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Food removed from its original packaging for use must be labeled with?
Food removed from its original packaging for use must be labeled with?
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Before which activity must food handlers properly wash dishes?
Before which activity must food handlers properly wash dishes?
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A food handler may continue to work with food if the food handler has?
A food handler may continue to work with food if the food handler has?
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What is the reaction of the immune system to a specific food called?
What is the reaction of the immune system to a specific food called?
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When a food handler can effectively remove soil from equipment using normal methods, the equipment is considered?
When a food handler can effectively remove soil from equipment using normal methods, the equipment is considered?
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Which food must be stored at a temp of 41 or lower?
Which food must be stored at a temp of 41 or lower?
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Ready to eat TCS food must be date marked if it will be held under refrigeration for more than?
Ready to eat TCS food must be date marked if it will be held under refrigeration for more than?
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Air curtains should be installed at the delivery entrance in order to?
Air curtains should be installed at the delivery entrance in order to?
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Where can cleaning chemicals or other toxic materials be stored?
Where can cleaning chemicals or other toxic materials be stored?
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How should a food handler restrain long hair?
How should a food handler restrain long hair?
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A food handler has been diagnosed with the Hep A virus but is not showing symptoms. The person in charge must?
A food handler has been diagnosed with the Hep A virus but is not showing symptoms. The person in charge must?
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A food handler who is prepping salads sneezes on the food. What should the manager do?
A food handler who is prepping salads sneezes on the food. What should the manager do?
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What is the primary reason that dry storage rooms have no windows or frosted glass when windows are present?
What is the primary reason that dry storage rooms have no windows or frosted glass when windows are present?
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What is one way of preventing backflow?
What is one way of preventing backflow?
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When opening a new food establishment, when should plans and specifications be submitted to the applicable regulatory agency?
When opening a new food establishment, when should plans and specifications be submitted to the applicable regulatory agency?
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What should a food handler do after adding too much sanitizer to a three compartment sink?
What should a food handler do after adding too much sanitizer to a three compartment sink?
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The safest way to thaw a large frozen turkey is?
The safest way to thaw a large frozen turkey is?
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What type of beverage container must a food handler drink from at work?
What type of beverage container must a food handler drink from at work?
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If a food handler comes to work in a dirty uniform, what should the person in charge have the food handler do?
If a food handler comes to work in a dirty uniform, what should the person in charge have the food handler do?
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When a food ingredient is transferred to a food item that does not contain that ingredient, that is known as cross-___
When a food ingredient is transferred to a food item that does not contain that ingredient, that is known as cross-___
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Which report will regulatory authorities use to document food code violations in a food establishment?
Which report will regulatory authorities use to document food code violations in a food establishment?
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The proper place to take the temperature of a pan of solid hot food on a service is?
The proper place to take the temperature of a pan of solid hot food on a service is?
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The definition of sanitizing is?
The definition of sanitizing is?
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Restricted use pesticides must be applied by a?
Restricted use pesticides must be applied by a?
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A food handler is making sandwiches to be held in a self-service unit. What information must be on the label?
A food handler is making sandwiches to be held in a self-service unit. What information must be on the label?
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The purpose of the consumer advisory is to advise customers of the potential of which of the following?
The purpose of the consumer advisory is to advise customers of the potential of which of the following?
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Cups and glasses are taking too long to air dry. This could be caused by?
Cups and glasses are taking too long to air dry. This could be caused by?
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A foodservice operation is using a high-temperature machine for washing utensils. How would an inspector verify the temperature of the water?
A foodservice operation is using a high-temperature machine for washing utensils. How would an inspector verify the temperature of the water?
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Which is a correct food safety practice?
Which is a correct food safety practice?
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A service sink should be used to?
A service sink should be used to?
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Prior to safely smoking meat for food preservation, what must an operation have?
Prior to safely smoking meat for food preservation, what must an operation have?
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Observing food handlers' performance on the job, testing their food safety knowledge, and reviewing past health inspections reports are three ways a manager can?
Observing food handlers' performance on the job, testing their food safety knowledge, and reviewing past health inspections reports are three ways a manager can?
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When should hand antiseptics be used?
When should hand antiseptics be used?
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The group responsible for the inspection and grading of meat is the?
The group responsible for the inspection and grading of meat is the?
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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?
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?
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How are allergic reactions best avoided?
How are allergic reactions best avoided?
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An establishment draws its potable water supply from a well on its property. The water?
An establishment draws its potable water supply from a well on its property. The water?
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A manager has received a recall notice for a product that she has in stock. What should she do with the product?
A manager has received a recall notice for a product that she has in stock. What should she do with the product?
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The Person in Charge (PIC) of a food establishment may choose to accompany the health inspector during an inspection in order to?
The Person in Charge (PIC) of a food establishment may choose to accompany the health inspector during an inspection in order to?
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What is the maximum number of days that sliced roast beef can remain refrigerated at 41 F or below before it must be discarded?
What is the maximum number of days that sliced roast beef can remain refrigerated at 41 F or below before it must be discarded?
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The primary risk associated with transporting ice in containers originally used to store chemicals is that they?
The primary risk associated with transporting ice in containers originally used to store chemicals is that they?
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An operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem?
An operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem?
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All time/temperature control for safety (TCS) foods cooked in a microwave must be heated to which minimum temp?
All time/temperature control for safety (TCS) foods cooked in a microwave must be heated to which minimum temp?
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If chemicals are transferred to secondary containers, the secondary containers must be labeled with the chemicals?
If chemicals are transferred to secondary containers, the secondary containers must be labeled with the chemicals?
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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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Hot water in a handwashing sink must reach a temp of at least?
Hot water in a handwashing sink must reach a temp of at least?
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The most important aspect of personal cleanliness is?
The most important aspect of personal cleanliness is?
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Light bulbs in food preparation areas must?
Light bulbs in food preparation areas must?
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The water temperature in a manual ware washing sink must be a minimum of?
The water temperature in a manual ware washing sink must be a minimum of?
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Which pathogen is most often associated with ready-to-eat foods?
Which pathogen is most often associated with ready-to-eat foods?
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The most common transmission form for hepatitis A in foodborne illness outbreaks involving ready-to-eat foods is?
The most common transmission form for hepatitis A in foodborne illness outbreaks involving ready-to-eat foods is?
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Which storage practice reduces the risk of cross-contamination?
Which storage practice reduces the risk of cross-contamination?
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Ice added to hot soup for the purpose of cooling it down must be?
Ice added to hot soup for the purpose of cooling it down must be?
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A preschool cafeteria manager protects young children's health by serving?
A preschool cafeteria manager protects young children's health by serving?
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Food, water, and shelter will not attract insects and rodents if recyclables are stored in a?
Food, water, and shelter will not attract insects and rodents if recyclables are stored in a?
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Which of the following pathogens is responsible for the majority of foodborne illnesses each year?
Which of the following pathogens is responsible for the majority of foodborne illnesses each year?
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Management must notify the regulatory authority if a food handler tests positive for?
Management must notify the regulatory authority if a food handler tests positive for?
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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?
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?
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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?
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?
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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 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?
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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?
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?
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What is the FDA requirement for an offsite caterer who will be serving food without temperature controls?
What is the FDA requirement for an offsite caterer who will be serving food without temperature controls?
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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.
