Podcast
Questions and Answers
A food handler should ____ the water used to cool canned beverages.
A food handler should ____ the water used to cool canned beverages.
discard
The minimum internal temperature for cooking eggs in a microwave is _____.
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.
Metal shavings in a can of tomatoes is considered a(n)_____ contaminant.
physical
Mop water should be disposed of in a _____.
Mop water should be disposed of in a _____.
Air curtains should be installed at the delivery entrance in order to______.
Air curtains should be installed at the delivery entrance in order to______.
Cooking hamburgers to 155 °F (68°C) is an example of a ______.
Cooking hamburgers to 155 °F (68°C) is an example of a ______.
If the lead line cook for a local nursing home is asymptomatic and infected with norovirus, a manager should _____.
If the lead line cook for a local nursing home is asymptomatic and infected with norovirus, a manager should _____.
A ______ is the most effective container for cooling food over an ice bath.
A ______ is the most effective container for cooling food over an ice bath.
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.
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.
Game animals received for sale in an operation should be ______.
Game animals received for sale in an operation should be ______.
Food safety control begins in the _____ phase of an operation.
Food safety control begins in the _____ phase of an operation.
______ can be received at a temperature of 45°F(7°C) or lower.
______ can be received at a temperature of 45°F(7°C) or lower.
A chemical sanitizing solution's effectiveness depends on the _____, ______, and ______.
A chemical sanitizing solution's effectiveness depends on the _____, ______, and ______.
________ is responsible for reporting employee health issues to the appropriate authorities.
________ is responsible for reporting employee health issues to the appropriate authorities.
If ______________, an operation must obtain a variance from the regulatory authority.
If ______________, an operation must obtain a variance from the regulatory authority.
Establishing verification procedures is an example of a(n) ______ principle.
Establishing verification procedures is an example of a(n) ______ principle.
It is best to _______ at an off-site event where utensils cannot be washed and sanitized properly.
It is best to _______ at an off-site event where utensils cannot be washed and sanitized properly.
Containers filled with ready-to-eat foods should be labeled with the ______.
Containers filled with ready-to-eat foods should be labeled with the ______.
Bacteria grow best in food with a pH of ______.
Bacteria grow best in food with a pH of ______.
Parasites are most likely to be found in incorrectly frozen ____.
Parasites are most likely to be found in incorrectly frozen ____.
Ready-to-eat food prepped on-site and stored at the correct temperature can be held for up to ______ days.
Ready-to-eat food prepped on-site and stored at the correct temperature can be held for up to ______ days.
A(n) _______ delivery must be rejected.
A(n) _______ delivery must be rejected.
_________ is an important safe food handling practice.
_________ is an important safe food handling practice.
Garbage containers used by an operation should be _______, ________, and _______.
Garbage containers used by an operation should be _______, ________, and _______.
The water temperature in the wash sink of a three-compartment sink should be at least ______.
The water temperature in the wash sink of a three-compartment sink should be at least ______.
Cooking poultry to a minimum internal temperature of 165°F (74°C) for 15 seconds is an example of the ______ HACCP principle.
Cooking poultry to a minimum internal temperature of 165°F (74°C) for 15 seconds is an example of the ______ HACCP principle.
Cleaning and sanitizing cutting boards between prepping cooked and raw meat is an effective method of preventing _______.
Cleaning and sanitizing cutting boards between prepping cooked and raw meat is an effective method of preventing _______.
Green onions should be ______ before being prepped for service.
Green onions should be ______ before being prepped for service.
Correct ________ practices include placing raw pork below sandwiches.
Correct ________ practices include placing raw pork below sandwiches.
Hot food should be held in a self-service area at a minimum temperature of ________.
Hot food should be held in a self-service area at a minimum temperature of ________.
Shell eggs cooked for immediate service must reach an internal temperature for 15 seconds of _______.
Shell eggs cooked for immediate service must reach an internal temperature for 15 seconds of _______.
______ contact with carrots for dipping can make customers sick.
______ contact with carrots for dipping can make customers sick.
_____ occurs when different types of food are cooked in the same fryer.
_____ occurs when different types of food are cooked in the same fryer.
Grease and moisture accumulation can occur when the ventilation system in an operation is _______.
Grease and moisture accumulation can occur when the ventilation system in an operation is _______.
Open, bagged, dry food such as flour, rice, and sugar should be stored in ___________.
Open, bagged, dry food such as flour, rice, and sugar should be stored in ___________.
The _______ of a food should be considered when choosing a suitable probe for monitoring the temperature of a hamburger patty.
The _______ of a food should be considered when choosing a suitable probe for monitoring the temperature of a hamburger patty.
The temperature danger zone is __________.
The temperature danger zone is __________.
Detergent is a source of a(n)_______ contamination.
Detergent is a source of a(n)_______ contamination.
When serving cooked-to-order hamburgers, a ________ advisory is required.
When serving cooked-to-order hamburgers, a ________ advisory is required.
The _______ should be notified when a food handler is diagnosed with a disease caused by shiga toxin-producing E.Coli.
The _______ should be notified when a food handler is diagnosed with a disease caused by shiga toxin-producing E.Coli.
After replacing a sanitizing solution in the prep area, the food handler should store the new sanitizer on an __________.
After replacing a sanitizing solution in the prep area, the food handler should store the new sanitizer on an __________.
Steamed vegetables that are served from a steam table must be maintained at a temperature of __________.
Steamed vegetables that are served from a steam table must be maintained at a temperature of __________.
Raw eggs added to scrambled eggs is an example of __________.
Raw eggs added to scrambled eggs is an example of __________.
Continually used serving utensils must be cleaned and sanitized every ______ hours.
Continually used serving utensils must be cleaned and sanitized every ______ hours.
Electrical power outages and sewage backups are classified as ___________ hazards.
Electrical power outages and sewage backups are classified as ___________ hazards.
Equipment should be approved for use by the ______ in the prep area.
Equipment should be approved for use by the ______ in the prep area.
A link between safe and unsafe water is also known as _______.
A link between safe and unsafe water is also known as _______.
If a case of frozen meat is received thawed, the food handler should _________.
If a case of frozen meat is received thawed, the food handler should _________.
Raw poultry should be stored in a ______.
Raw poultry should be stored in a ______.
Nausea, vomiting, diarrhea, jaundice, and fever are all reportable ________.
Nausea, vomiting, diarrhea, jaundice, and fever are all reportable ________.
Bones in a boneless chicken breast are a type of ________ contaminant.
Bones in a boneless chicken breast are a type of ________ contaminant.
________ sinks should be conveniently located.
________ sinks should be conveniently located.
The date that should be placed on the label of leftover foods are ______.
The date that should be placed on the label of leftover foods are ______.
Floor-mounted equipment must have legs that are at least ________ tall.
Floor-mounted equipment must have legs that are at least ________ tall.
The maximum temperature for cold-holding temperature for cold-holding TCS food on a self service area must be _______.
The maximum temperature for cold-holding temperature for cold-holding TCS food on a self service area must be _______.
The temperature danger zone is __________.
The temperature danger zone is __________.
Managers and food handlers should wear a ______ to prevent biological contamination.
Managers and food handlers should wear a ______ to prevent biological contamination.
Spraying a solution of Quat on slicer parts after washing is an example of '________'.
Spraying a solution of Quat on slicer parts after washing is an example of '________'.
After answering the phone, and before handling food; food handlers should __________.
After answering the phone, and before handling food; food handlers should __________.
An operation must create a ________ plan in order to offer take-out meals using the reduced-oxygen packaging (ROP) method.
An operation must create a ________ plan in order to offer take-out meals using the reduced-oxygen packaging (ROP) method.
When serving a high-risk population, food items must be _______.
When serving a high-risk population, food items must be _______.
Norovirus is most often linked to _________ foods.
Norovirus is most often linked to _________ foods.
Outdoor trashcans must have _________ lids.
Outdoor trashcans must have _________ lids.
A stationary equipment should be installed at a minimum of _______ inches above the floor.
A stationary equipment should be installed at a minimum of _______ inches above the floor.
Food handlers must _______ after clearing used silverware from tables.
Food handlers must _______ after clearing used silverware from tables.
Dishwashers are required to wear ________ while working.
Dishwashers are required to wear ________ while working.
If a deli slicer is in constant use, it must be cleaned and sanitized at least once every _______ hours.
If a deli slicer is in constant use, it must be cleaned and sanitized at least once every _______ hours.
Feces-contaminated water is a source that causes _______.
Feces-contaminated water is a source that causes _______.
Chocolate sauce would be safe to serve to a highly ______ population.
Chocolate sauce would be safe to serve to a highly ______ population.
If a food handler is diagnosed with an illness caused by shigella spp, management must _______.
If a food handler is diagnosed with an illness caused by shigella spp, management must _______.
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.
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.
Light bulbs in food prep areas must be shielded, coated, or otherwise shatter resistant to prevent ________ contamination.
Light bulbs in food prep areas must be shielded, coated, or otherwise shatter resistant to prevent ________ contamination.
A shipment of shucked shellfish that has been delivered at 50°F (10°C) must be ___________.
A shipment of shucked shellfish that has been delivered at 50°F (10°C) must be ___________.
Ground beef patties must be cooked to a minimum internal temperature of 155°F (74°C) for _______ seconds.
Ground beef patties must be cooked to a minimum internal temperature of 155°F (74°C) for _______ seconds.
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 _________.
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 _________.
The minimum number of complaints of foodborne illness required in order to be considered an outbreak is ____.
The minimum number of complaints of foodborne illness required in order to be considered an outbreak is ____.
Shellstock identification tags must be kept for ___ days.
Shellstock identification tags must be kept for ___ days.
The second compartment in a three-compartment sink is for _______.
The second compartment in a three-compartment sink is for _______.
The maximum number of hours that hot food can be held for is ____ hours.
The maximum number of hours that hot food can be held for is ____ hours.
Baked fish is safe to eat if it is cooked at a minimum internal temperature of ________for 15 seconds.
Baked fish is safe to eat if it is cooked at a minimum internal temperature of ________for 15 seconds.
TCS food may be thawed in a microwave if it will be ______ after thawing.
TCS food may be thawed in a microwave if it will be ______ after thawing.
When thawing TCS food under running water, the water temperature must NOT exceed _________.
When thawing TCS food under running water, the water temperature must NOT exceed _________.
TCS food that is being thawed in a cooler must be maintained at or below _______.
TCS food that is being thawed in a cooler must be maintained at or below _______.
Food handlers must _______ after clearing used silverware from tables.
Food handlers must _______ after clearing used silverware from tables.
Water activity is a measure of _______ in food.
Water activity is a measure of _______ in food.
______ are associated with wild mushrooms.
______ are associated with wild mushrooms.
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.
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.
The most important reason food handlers should NOT chew gum while working is ______ can be transferred to a food handler's hands.
The most important reason food handlers should NOT chew gum while working is ______ can be transferred to a food handler's hands.
Food shipped frozen by the manufacturer must be received __________.
Food shipped frozen by the manufacturer must be received __________.
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.
- 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.
