Questions and Answers
A food handler should ____ the water used to cool canned beverages.
discard
The minimum internal temperature for cooking eggs in a microwave is _____.
165 °F (74°C)
Metal shavings in a can of tomatoes is considered a(n)_____ contaminant.
physical
Mop water should be disposed of in a _____.
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Air curtains should be installed at the delivery entrance in order to______.
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Cooking hamburgers to 155 °F (68°C) is an example of a ______.
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If the lead line cook for a local nursing home is asymptomatic and infected with norovirus, a manager should _____.
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A ______ is the most effective container for cooling food over an ice bath.
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Some characteristics of ________ would be determining where hazards can occur in the flow of food, identifying potential food hazards, and grouping food by how it is processed in an operation.
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Game animals received for sale in an operation should be ______.
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Food safety control begins in the _____ phase of an operation.
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______ can be received at a temperature of 45°F(7°C) or lower.
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A chemical sanitizing solution's effectiveness depends on the _____, ______, and ______.
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________ is responsible for reporting employee health issues to the appropriate authorities.
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If ______________, an operation must obtain a variance from the regulatory authority.
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Establishing verification procedures is an example of a(n) ______ principle.
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It is best to _______ at an off-site event where utensils cannot be washed and sanitized properly.
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Containers filled with ready-to-eat foods should be labeled with the ______.
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Bacteria grow best in food with a pH of ______.
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Parasites are most likely to be found in incorrectly frozen ____.
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Ready-to-eat food prepped on-site and stored at the correct temperature can be held for up to ______ days.
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A(n) _______ delivery must be rejected.
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_________ is an important safe food handling practice.
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Garbage containers used by an operation should be _______, ________, and _______.
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The water temperature in the wash sink of a three-compartment sink should be at least ______.
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Cooking poultry to a minimum internal temperature of 165°F (74°C) for 15 seconds is an example of the ______ HACCP principle.
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Cleaning and sanitizing cutting boards between prepping cooked and raw meat is an effective method of preventing _______.
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Green onions should be ______ before being prepped for service.
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Correct ________ practices include placing raw pork below sandwiches.
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Hot food should be held in a self-service area at a minimum temperature of ________.
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Shell eggs cooked for immediate service must reach an internal temperature for 15 seconds of _______.
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______ contact with carrots for dipping can make customers sick.
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_____ occurs when different types of food are cooked in the same fryer.
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Grease and moisture accumulation can occur when the ventilation system in an operation is _______.
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Open, bagged, dry food such as flour, rice, and sugar should be stored in ___________.
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The _______ of a food should be considered when choosing a suitable probe for monitoring the temperature of a hamburger patty.
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The temperature danger zone is __________.
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Detergent is a source of a(n)_______ contamination.
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When serving cooked-to-order hamburgers, a ________ advisory is required.
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The _______ should be notified when a food handler is diagnosed with a disease caused by shiga toxin-producing E.Coli.
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After replacing a sanitizing solution in the prep area, the food handler should store the new sanitizer on an __________.
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Steamed vegetables that are served from a steam table must be maintained at a temperature of __________.
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Raw eggs added to scrambled eggs is an example of __________.
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Continually used serving utensils must be cleaned and sanitized every ______ hours.
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Electrical power outages and sewage backups are classified as ___________ hazards.
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Equipment should be approved for use by the ______ in the prep area.
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A link between safe and unsafe water is also known as _______.
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If a case of frozen meat is received thawed, the food handler should _________.
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Raw poultry should be stored in a ______.
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Nausea, vomiting, diarrhea, jaundice, and fever are all reportable ________.
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Bones in a boneless chicken breast are a type of ________ contaminant.
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________ sinks should be conveniently located.
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The date that should be placed on the label of leftover foods are ______.
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Floor-mounted equipment must have legs that are at least ________ tall.
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The maximum temperature for cold-holding temperature for cold-holding TCS food on a self service area must be _______.
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The temperature danger zone is __________.
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Managers and food handlers should wear a ______ to prevent biological contamination.
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Spraying a solution of Quat on slicer parts after washing is an example of '________'.
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After answering the phone, and before handling food; food handlers should __________.
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An operation must create a ________ plan in order to offer take-out meals using the reduced-oxygen packaging (ROP) method.
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When serving a high-risk population, food items must be _______.
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Norovirus is most often linked to _________ foods.
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Outdoor trashcans must have _________ lids.
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A stationary equipment should be installed at a minimum of _______ inches above the floor.
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Food handlers must _______ after clearing used silverware from tables.
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Dishwashers are required to wear ________ while working.
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If a deli slicer is in constant use, it must be cleaned and sanitized at least once every _______ hours.
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Feces-contaminated water is a source that causes _______.
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Chocolate sauce would be safe to serve to a highly ______ population.
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If a food handler is diagnosed with an illness caused by shigella spp, management must _______.
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A food handler should ______ food that is being held hot for service if it has been held below 135°F (57°C) for 4 hours.
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Light bulbs in food prep areas must be shielded, coated, or otherwise shatter resistant to prevent ________ contamination.
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A shipment of shucked shellfish that has been delivered at 50°F (10°C) must be ___________.
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Ground beef patties must be cooked to a minimum internal temperature of 155°F (74°C) for _______ seconds.
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Without temperature control, food can be held for up to 6 hours when it has an initial temperature of 41°F (5-°C) and when its temperature does NOT exceed _________.
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The minimum number of complaints of foodborne illness required in order to be considered an outbreak is ____.
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Shellstock identification tags must be kept for ___ days.
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The second compartment in a three-compartment sink is for _______.
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The maximum number of hours that hot food can be held for is ____ hours.
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Baked fish is safe to eat if it is cooked at a minimum internal temperature of ________for 15 seconds.
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TCS food may be thawed in a microwave if it will be ______ after thawing.
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When thawing TCS food under running water, the water temperature must NOT exceed _________.
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TCS food that is being thawed in a cooler must be maintained at or below _______.
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Food handlers must _______ after clearing used silverware from tables.
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Water activity is a measure of _______ in food.
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______ are associated with wild mushrooms.
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70 °F (21°C) in 2 hours and then from 70 °F (21°C) to 41 °F (5°C) in the next 4 hours are the ________ requirements for cooling cooked rice.
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The most important reason food handlers should NOT chew gum while working is ______ can be transferred to a food handler's hands.
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Food shipped frozen by the manufacturer must be received __________.
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Study Notes
Food Safety Practices
- Discard: Water used for cooling canned beverages must be discarded.
- Cooking Temperatures: Eggs cooked in a microwave must reach a minimum temperature of 165°F (74°C).
- Physical Contaminants: Metal shavings found in food are classified as physical contaminants.
- Service Sink: Mop water should be disposed of in a service sink to prevent cross-contamination.
- Pest Control: Installing air curtains at delivery entrances helps deny pests access.
- Critical Control Point (CCP): Cooking hamburgers to 155°F (68°C) is an example of a Critical Control Point in food safety.
Employee Health & Hygiene
- Norovirus Guidelines: An asymptomatic lead line cook infected with norovirus should be excluded from work until symptom-free for 48 hours.
- Hand Washing: Food handlers must wash their hands after answering the phone and before handling food, as well as after clearing used silverware from tables.
- Health Reporting: The manager is responsible for reporting employee health issues, particularly for certain pathogens.
Food Storage & Temperature Control
- Cooling Food: Shallow metal pans are the most effective containers for cooling food over an ice bath.
- Game Animals: Only commercially raised game animals can be sold in food operations.
- Food Safety Initiatives: Food safety control begins during the purchasing phase of operation.
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Temperature Guidelines:
- Shell eggs can be received at temperatures of 45°F (7°C) or lower.
- Hot food must be held at a minimum of 135°F (57°C) in self-service areas.
- Raw poultry should be stored in the cooler.
Hazard Analysis & Safety Standards
- Conducting Hazard Analysis: It involves identifying where hazards can occur in the food flow and grouping food by processing methods.
- HACCP Principles: Establishing critical limits and verification procedures are essential components of the HACCP framework.
- Contaminant Prevention: Effective practices like cleaning cutting boards between raw and cooked foods help prevent cross-contamination.
Food Handling Procedures
- Serving Ready-to-Eat Foods: Norovirus is most often linked to ready-to-eat foods, which require careful handling.
- Food Temperature: TCS (Temperature Control for Safety) food must be cooked to the proper internal temperatures to prevent foodborne illnesses.
- Storage Practices: Foods must be stored properly, with raw pork below ready-to-eat sandwiches.
Equipment & Regulatory Compliance
- Sanitizing Procedures: Quat solution sprayed on slicer parts after washing exemplifies proper sanitizing practices.
- Labeling Requirements: Leftover foods should be labeled with the discarding date to ensure food safety.
- Compliance with Authorities: The local regulatory authority must be notified about certain illnesses like shigella spp.
Personal Hygiene & Surface Cleanliness
- Uniform Guidelines: Managers and food handlers should wear clean aprons to avoid biological contamination.
- Hair Restraints: Dishwashers are required to wear hair restraints to maintain cleanliness in food preparation areas.
- Cleaning Frequency: Serving utensils used continually must be cleaned and sanitized every 4 hours.
Outbreak Management & Response
- Foodborne Illness: A minimum of two foodborne illness complaints classifies an outbreak.
- Temperature Control for Thawing: TCS food can be thawed in a microwave if cooked immediately after.
- Receiving Protocol: Frozen meat received thawed should be rejected and returned to the supplier.
Incident and Contamination Response
- Parasites and Contamination: Parasites commonly associated with wild mushrooms require careful monitoring in food preparation.
- Cooling Requirements: Specific temperature requirements exist for cooling cooked foods, such as cooked rice.
- Handling Food Safely: Practices like not chewing gum while handling food prevent the transfer of saliva and other contaminants.
General Food Safety
- Understanding Temperature Zones: The temperature danger zone is between 41°F and 135°F (5°C - 57°C), where bacteria thrive.
- Food Storage Practices: Open, bagged dry foods should be stored in labeled, approved containers with tight-fitting lids to prevent contamination.
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Description
Test your knowledge of food safety with these ServSafe flashcards. Each card provides a term and its definition to help you prepare for the ServSafe certification exam. Perfect for food handlers and those in the culinary field.
