Servsafe Terms Flashcards

Questions and Answers

What are refuse containers?

garbage

What is a cooler?

refrigerator

What are ratities?

flightless birds

What is warewash?

dishwash Signup and view all the answers

What does raw mean?

uncooked Signup and view all the answers

What is manual warewashing?

three-compartment sink Signup and view all the answers

What does non-permeable mean?

waterproof Signup and view all the answers

What does manual mean?

by hand Signup and view all the answers

What are hand antiseptics?

hand sanitizers Signup and view all the answers

Who is the person in charge?

manager Signup and view all the answers

What does high risk mean?

highly susceptible Signup and view all the answers

What is a lesion?

cut/wound Signup and view all the answers

What is a steam table?

hot buffet Signup and view all the answers

What are linens?

tablecloths/cloth napkins Signup and view all the answers

What are galvanized metals?

metal unsafe for preparing or serving foods (acidic) Signup and view all the answers

What does potable mean?

water that is safe to drink Signup and view all the answers

What is a service sink?

utility sink Signup and view all the answers

What does 'bus a table' mean?

clear a table of dirty dishes Signup and view all the answers

What is the ready to eat temperature?

135F and above Signup and view all the answers

What is the seafood temperature?

145F Signup and view all the answers

What is the temperature for whole cuts of beef and pork?

145F Signup and view all the answers

What temperature should ground meats reach?

155F Signup and view all the answers

What is the poultry cooking temperature?

165F Signup and view all the answers

FATTOM stands for _____

food, acidity, time, temperature, oxygen, moisture Signup and view all the answers

HACCP stands for _____

hazard analysis critical control point Signup and view all the answers

What is the bacteria growth temperature range?

41F-135F Signup and view all the answers

What is Listeria associated with?

raw meat, pregnancy miscarriages Signup and view all the answers

E.coli is associated with which foods?

ground beef and produce Signup and view all the answers

What is Salmonella associated with?

poultry and eggs Signup and view all the answers

Salmonella typhi is found in which products?

beverages and drinks Signup and view all the answers

What is Shigella linked to?

contaminated by hands/salads Signup and view all the answers

Vibrio vulnificus is associated with which food?

oysters from contaminated water Signup and view all the answers

Hepatitis A is linked to what type of food?

ready-to-eat food/fever Signup and view all the answers

Norovirus is associated with what type of food?

ready-to-eat food/handwashing Signup and view all the answers

What practice is useful for preventing Norovirus from causing foodborne illness?

correct handwashing Signup and view all the answers

When should a food handler with a sore throat and fever be excluded from the operation?

high-risk customers Signup and view all the answers

When are single-use gloves not required?

washing produce Signup and view all the answers

Which organization is responsible for inspecting food?

US Department of Agriculture Signup and view all the answers

What temperatures do infrared thermometers measure?

surface temperature Signup and view all the answers

When can glass thermometers be used?

when enclosed in shatterproof casing Signup and view all the answers

What information must be included on the label of food packaged on-site for retail sale?

list of ingredients Signup and view all the answers

What is the correct storage method after a dry food delivery?

stored food away from the wall Signup and view all the answers

What is the minimum internal cooking temperature for a veal chop?

145F Signup and view all the answers

How long can cold food be held without refrigeration?

6 hours Signup and view all the answers

At what time must lasagna be served after removal from hot holding?

3:00pm Signup and view all the answers

What HACCP principle is addressed by cooking duck breast to 165˚F?

critical limit Signup and view all the answers

Which food process does not require a variance from a regulatory authority?

buying bean sprouts from a reputable supplier Signup and view all the answers

What is the first step of cleaning and sanitizing stationary equipment?

unplug the unit Signup and view all the answers

What temperature should water be for manual dishwashing?

110F Signup and view all the answers

What must staff members do when transferring chemicals to a new container?

label the container Signup and view all the answers

What must the final sanitizing rinse temperature be for a high-temperature dishwasher?

180F Signup and view all the answers

What is one of the responsibilities of the Food and Drug Administration?

regulating food transported across state lines Signup and view all the answers

What is the minimum internal temperature hot food must be held at to prevent pathogen growth?

135F Signup and view all the answers

What is the time limit for serving or discarding tuna salad after removing from the cooler?

3:00pm Signup and view all the answers

When must bulk unpackaged food in self-service areas be labeled?

the manufacturer claims the food is healthy Signup and view all the answers

Which process requires a variance from regulatory authority?

sprouting seeds or beans Signup and view all the answers

What should a food handler do with food after it is thawed in the microwave?

cook it using conventional cooking equipment Signup and view all the answers

What temperature should stuffed lobster be cooked to?

165F for 15 seconds Signup and view all the answers

If a food handler has cooled a container of chili to 70°F in 1 hour, how much time is left to cool it to 41°F?

5 hours Signup and view all the answers

What thermometer is best suited to checking a dishwashing machine's final rinse temperature?

maximum registering thermometer Signup and view all the answers

What is used to measure the surface temperature of food and equipment?

infrared thermometers Signup and view all the answers

Under what condition should glass thermometers only be used?

encased in shatterproof casing Signup and view all the answers

What must be labeled on a food handler's prescription medicine?

legible manufacturer's label for easy identification Signup and view all the answers

Food preparation equipment must be certified or classified for sanitation by what organization?

an ANSI accredited certification program Signup and view all the answers

At which sink should garbage containers be washed and rinsed?

service Signup and view all the answers

Which item may be served to a highly susceptible population?

egg salad sandwiches Signup and view all the answers

What are the requirements for a dumpster?

durable, cleanable, and resistant to insects and rodents Signup and view all the answers

Which food should a guest with a shellfish allergy avoid?

shrimp Signup and view all the answers

When should food handlers wash their hands?

after engaging in activities that contaminate hands Signup and view all the answers

Training food handlers in allergy awareness helps to prevent what?

cross-contact when prepping foods Signup and view all the answers

What is the next step after washing and rinsing items in a three-compartment sink?

immerse all items in a chemical sanitizing solution Signup and view all the answers

What is the minimum temperature for wash water in a three-compartment sink?

110F Signup and view all the answers

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

saliva can get on food handlers' hands Signup and view all the answers

When should a food handler with a sore throat and fever be excluded from the operation?

when serving high-risk populations Signup and view all the answers

What tools should be provided to staff when receiving and inspecting foods?

purchase order and thermometer Signup and view all the answers

What can destroy histamine in time-temperature abused fish?

neither cooking nor freezing Signup and view all the answers

What level of involvement do food workers have in executing a master cleaning schedule?

planning Signup and view all the answers

When prepping food, what piece of jewelry is allowed?

plain metal band Signup and view all the answers

When are you required to exclude and report a food service handler?

the FH has jaundice Signup and view all the answers

Ready-to-eat hot food stored without temperature control must be discarded after how many hours?

4 hours Signup and view all the answers

What is a potential contamination source at an outdoor temporary serving location?

dirt floors in the food prep area Signup and view all the answers

Which food example is a physical contaminant?

caterpillar found in a case of lettuce Signup and view all the answers

The hair, nose, throat, and infected cuts of an average healthy person may carry what bacteria?

staphylococcus Signup and view all the answers

Study Notes

Servsafe Key Terms

Refuse containers are designated for garbage disposal.
A cooler refers to a refrigerator used for food storage.
Ratites are flightless birds, significant in food safety contexts.
Warewash is the process of dishwashing.
Raw foods are classified as uncooked items.
Manual warewashing requires the use of a three-compartment sink.
Non-permeable materials are waterproof and prevent liquid penetration.
Manual processes indicate tasks performed by hand.
Hand antiseptics are commonly known as hand sanitizers.
The Person in Charge is synonymous with a manager's role.
High risk populations are individuals who are more susceptible to foodborne illnesses.
A lesion is any cut or wound on the skin.
A steam table is utilized for serving hot buffet items.
Linens include tablecloths and cloth napkins for dining.
Galvanized metals are unsafe for food prep due to reactivity with acidic foods.
Potable water is defined as safe for drinking.
A service sink functions as a utility sink in food service operations.
To bus a table means to clear away dirty dishes.
Ready to eat food must be held at 135°F (57°C) and above.
Seafood, whole cuts of beef, and pork should be cooked to an internal temperature of 145°F (63°C).

Cooking Temperatures and Food Safety

Ground meats need to reach an internal temperature of 155°F (68°C).
Poultry must be cooked to a minimum of 165°F (74°C).
FATTOM describes the conditions for bacterial growth: food, acidity, time, temperature, oxygen, and moisture.
HACCP stands for hazard analysis critical control point, essential for food safety management.
Bacteria thrive in the temperature range of 41°F to 135°F (5°C to 57°C).

Common Foodborne Illnesses

Listeria is linked to raw meat and can cause pregnancy complications.
E.coli is often associated with ground beef and contaminated produce.
Salmonella is commonly found in poultry and eggs.
Salmonella typhi is linked to beverages.
Shigella is transmitted through contaminated hands or salads.
Vibrio vulnificus is found in oysters from tainted waters.
Hepatitis A is associated with ready-to-eat foods.
Norovirus is often spread through contaminated ready-to-eat foods and improper handwashing.

Health and Safety Practices

Proper handwashing is crucial to prevent Norovirus outbreaks.
Food handlers with sore throats and fever must be excluded from serving high-risk customers.
Single-use gloves are not obligatory for washing produce.
The USDA is responsible for inspecting food.
Infrared thermometers measure surface temperatures of food and equipment.
Glass thermometers can be used if encased in shatterproof materials.

Food Storage and Handling Guidelines

Food packaged on-site for retail sale must include a list of ingredients.
Food must be stored away from walls in a kitchen.
A minimum internal temperature of 145°F (63°C) is required for veal chops.
Cold food can be held without refrigeration for up to 6 hours.
Lasagna must be served or discarded by 3:00 PM if removed from hot holding at 11:00 AM.

Cleaning and Sanitizing Procedures

The cleaning process at a 3-compartment sink begins with unplugging the unit.
Manual dishwashing water should be maintained at 110°F (43°C).
When transferring chemicals to a new container, it must be labeled clearly.
A high-temperature dishwasher's final rinse must reach at least 180°F (82°C).

Food Handler Responsibilities

Staff must wash hands after activities that contaminate them.
Training on allergy awareness is critical to prevent cross-contact.
Only a plain metal band is permissible jewelry while prepping food.
A food handler with jaundice must be excluded and reported.

Safe Serving and Storage

Ready-to-eat hot food lacks temperature control and must be discarded after 4 hours.
Physical contamination can occur from objects like insects or foreign materials in food.
A potential hazard in outdoor food prep areas is dirt floors.

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Description

Test your knowledge with these flashcards covering essential Servsafe terms. Each card includes a word and its corresponding definition, helping you to familiarize yourself with important food safety concepts. Perfect for anyone preparing for the Servsafe certification.