Questions and Answers
Determining where hazards can occur during the flow of food, identifying potential hazards, and grouping food by how it is processed in an operation are all elements of?
Conducting a hazard analysis
Linens used to line bread baskets should be replaced:
Parasites are associated with which food?
In an operation, pesticides should be stored in:
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Raw ground pork is being stored in a cooler with raw fish, raw steak, raw crab cakes, and raw poultry. The raw ground pork should be placed above the:
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A nursing home food manager best protects the elderly residents' health by serving:
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Norovirus is linked most often to which kind of food?
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The regulatory authority must be notified when a food handler has been diagnosed with an illness caused by:
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Which item can be served to high-risk populations?
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A food handler is prepping a raw carrot garnish for a cheeseburger platter. Bare-hand contact is allowed when the food handler is performing what activity with the carrots?
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A cook checks the temperature of soup being held for service, and it is 130 degrees F. The cook reheats the soup to 165 F. This is an example of:
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To ensure that the sanitizing solution for a food prep surface will work correctly, a food handler should:
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Using hard water when preparing a sanitizing solution will cause the sanitizer to be:
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Which physical contaminant could be associated with salmon?
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Which information must a HACCP plan for sous vide soup contain?
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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?
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How can chemical contamination be prevented?
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Hives, itchy rash, nausea, wheezing, and bodily swelling are symptoms of a:
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When thawing meat, it must be kept cold in order to:
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Which is an example of 'sanitizing'?
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Which is effective in preventing the transmission of foodborne viruses and bacteria?
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Chili is reheated in the microwave to 155 F. 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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Which plumbing device helps prevent a backflow?
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Shell eggs for immediate service must reach what internal temperature for 15 seconds?
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Which method will prevent backflow into the drinkable water supply?
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What is the first step in cooling a 10-pound roast quickly and correctly?
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Time as public health control may be used on ready-to-eat cold food, held at a temperature of less than 70 F, for up to how many hours?
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What is the best way to prevent the spread of viruses?
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When cooking raw foods in a microwave, food must be:
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When reheating chili in the microwave to 155 F, what was incorrect about this process?
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Which plumbing device helps prevent backflow?
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Which method will prevent backflow into the drinkable water supply?
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What is the first step in cooling a 10-pound roast quickly and correctly?
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A food handler replaces the sanitizing solution in the prep area. The food handler should store the new sanitizer on:
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Time as public health control may be used on ready-to-eat cold food held at a temperature of less than 70 degrees F for up to how many hours?
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Which food item must be kept at a minimum internal temperature of 135 F?
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Seafood gumbo was prepped on Thursday, properly cooled and stored, reheated Friday night for dinner. At this point how many times has the gumbo passed through the temperature danger zone?
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Which food is safe to eat if it is cooked to a minimum internal temperature of 145 F for at least 15 seconds?
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After cooking food in a microwave to a minimum internal temperature of 165 F for 15 seconds, which step should come next?
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Which is an important safe food handling practice?
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Study Notes
Hazard Analysis
- Conducting a hazard analysis involves determining where hazards can occur during the flow of food and identifying potential hazards.
- Group food by how it is processed in an operation.
Food Safety Practices
- Linens used to line bread baskets should be replaced for each new customer.
- Parasites are commonly associated with seafood, not baked goods, poultry, or produce.
Pesticide Storage
- Pesticides must be stored in clearly labeled containers away from food items.
Proper Food Storage
- Raw ground pork should be placed above poultry when stored with other raw foods.
Serving Safe Foods
- Food managers should serve pasteurized apple cider to elderly residents for safety.
- Norovirus is frequently linked to ready-to-eat foods.
Illness Reporting
- Regulatory authority should be notified when a food handler is diagnosed with hepatitis C.
Safe Practices for High-Risk Populations
- Burgers fully cooked in a microwave are safe for high-risk populations.
- Bare-hand contact is allowed only during washing of raw carrot garnishes.
Temperature Control
- Reheating soup to 165 F demonstrates taking corrective action to ensure safety.
- A test kit should be used to check sanitizing solution concentration.
Contamination Prevention
- Hard water reduces the effectiveness of sanitizers.
- Physical contaminants associated with salmon include fish bones.
HACCP and Food Storage
- A HACCP plan for sous vide soup must include materials, ingredients, and equipment used.
- Sliced roast beef can remain refrigerated at 41 F or below for a maximum of 7 days.
Chemical Safety
- Chemicals should only be used when the operation is closed to prevent contamination.
- Symptoms of food allergies include hives, nausea, and swelling.
Thawing and Cooking Guidelines
- Thawing meat must be done cold to minimize bacterial growth.
- Example of sanitizing includes spraying slicer parts with a sanitizing solution after washing.
Handwashing and Food Preparation
- Correct handwashing procedures are crucial in preventing foodborne viruses and bacteria.
- Cooking chili in a microwave should be reheated to the proper temperature to prevent time-temperature abuse.
Plumbing and Food Safety
- A vacuum breaker helps prevent backflow of contaminants into potable water.
- Shell eggs for immediate service must reach an internal temperature of 145 F for 15 seconds.
Food Storage Practices
- Open bagged dry food must be stored in labeled containers with tight-fitting lids.
- Food handlers must be aware of ingredients to address potential food allergies.
Personal Hygiene
- Food handlers should cover long hair with a restraint for hygiene.
- Areas where floors and walls meet should be coved to facilitate cleaning.
Training and Management
- Managers verify HACCP systems by monitoring critical limits and preventing time-temperature abuse.
- Staff must be trained to store food correctly to avoid time-temperature abuse and cross-contamination.
Safe Food Handling Temperature
- Food must be cooked to minimum internal temperatures for safety (e.g., baked fish at 145 F).
Post-Cooking Procedures
- After microwaving food, allow it to stand covered for 2 minutes to achieve an even temperature.
Additional Safety Practices
- Important food handling practice includes cooking food to minimum internal temperatures to prevent illness.
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Description
Test your knowledge on food safety management with these ServSafe study questions. This quiz covers topics such as hazard analysis and food handling practices essential for food service operations. Perfect for anyone preparing for the ServSafe certification exam.
