Podcast
Questions and Answers
What are refuse containers?
What are refuse containers?
garbage
What is a cooler?
What is a cooler?
refrigerator
What are ratities?
What are ratities?
flightless birds
What is warewash?
What is warewash?
What does raw mean?
What does raw mean?
What is manual warewashing?
What is manual warewashing?
What does non-permeable mean?
What does non-permeable mean?
What does manual mean?
What does manual mean?
What are hand antiseptics?
What are hand antiseptics?
Who is the person in charge?
Who is the person in charge?
What does high risk mean?
What does high risk mean?
What is a lesion?
What is a lesion?
What is a steam table?
What is a steam table?
What are linens?
What are linens?
What are galvanized metals?
What are galvanized metals?
What does potable mean?
What does potable mean?
What is a service sink?
What is a service sink?
What does 'bus a table' mean?
What does 'bus a table' mean?
What is the ready to eat temperature?
What is the ready to eat temperature?
What is the seafood temperature?
What is the seafood temperature?
What is the temperature for whole cuts of beef and pork?
What is the temperature for whole cuts of beef and pork?
What temperature should ground meats reach?
What temperature should ground meats reach?
What is the poultry cooking temperature?
What is the poultry cooking temperature?
FATTOM stands for _____
FATTOM stands for _____
HACCP stands for _____
HACCP stands for _____
What is the bacteria growth temperature range?
What is the bacteria growth temperature range?
What is Listeria associated with?
What is Listeria associated with?
E.coli is associated with which foods?
E.coli is associated with which foods?
What is Salmonella associated with?
What is Salmonella associated with?
Salmonella typhi is found in which products?
Salmonella typhi is found in which products?
What is Shigella linked to?
What is Shigella linked to?
Vibrio vulnificus is associated with which food?
Vibrio vulnificus is associated with which food?
Hepatitis A is linked to what type of food?
Hepatitis A is linked to what type of food?
Norovirus is associated with what type of food?
Norovirus is associated with what type of food?
What practice is useful for preventing Norovirus from causing foodborne illness?
What practice is useful for preventing Norovirus from causing foodborne illness?
When should a food handler with a sore throat and fever be excluded from the operation?
When should a food handler with a sore throat and fever be excluded from the operation?
When are single-use gloves not required?
When are single-use gloves not required?
Which organization is responsible for inspecting food?
Which organization is responsible for inspecting food?
What temperatures do infrared thermometers measure?
What temperatures do infrared thermometers measure?
When can glass thermometers be used?
When can glass thermometers be used?
What information must be included on the label of food packaged on-site for retail sale?
What information must be included on the label of food packaged on-site for retail sale?
What is the correct storage method after a dry food delivery?
What is the correct storage method after a dry food delivery?
What is the minimum internal cooking temperature for a veal chop?
What is the minimum internal cooking temperature for a veal chop?
How long can cold food be held without refrigeration?
How long can cold food be held without refrigeration?
At what time must lasagna be served after removal from hot holding?
At what time must lasagna be served after removal from hot holding?
What HACCP principle is addressed by cooking duck breast to 165ËšF?
What HACCP principle is addressed by cooking duck breast to 165ËšF?
Which food process does not require a variance from a regulatory authority?
Which food process does not require a variance from a regulatory authority?
What is the first step of cleaning and sanitizing stationary equipment?
What is the first step of cleaning and sanitizing stationary equipment?
What temperature should water be for manual dishwashing?
What temperature should water be for manual dishwashing?
What must staff members do when transferring chemicals to a new container?
What must staff members do when transferring chemicals to a new container?
What must the final sanitizing rinse temperature be for a high-temperature dishwasher?
What must the final sanitizing rinse temperature be for a high-temperature dishwasher?
What is one of the responsibilities of the Food and Drug Administration?
What is one of the responsibilities of the Food and Drug Administration?
What is the minimum internal temperature hot food must be held at to prevent pathogen growth?
What is the minimum internal temperature hot food must be held at to prevent pathogen growth?
What is the time limit for serving or discarding tuna salad after removing from the cooler?
What is the time limit for serving or discarding tuna salad after removing from the cooler?
When must bulk unpackaged food in self-service areas be labeled?
When must bulk unpackaged food in self-service areas be labeled?
Which process requires a variance from regulatory authority?
Which process requires a variance from regulatory authority?
What should a food handler do with food after it is thawed in the microwave?
What should a food handler do with food after it is thawed in the microwave?
What temperature should stuffed lobster be cooked to?
What temperature should stuffed lobster be cooked to?
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?
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?
What thermometer is best suited to checking a dishwashing machine's final rinse temperature?
What thermometer is best suited to checking a dishwashing machine's final rinse temperature?
What is used to measure the surface temperature of food and equipment?
What is used to measure the surface temperature of food and equipment?
Under what condition should glass thermometers only be used?
Under what condition should glass thermometers only be used?
What must be labeled on a food handler's prescription medicine?
What must be labeled on a food handler's prescription medicine?
Food preparation equipment must be certified or classified for sanitation by what organization?
Food preparation equipment must be certified or classified for sanitation by what organization?
At which sink should garbage containers be washed and rinsed?
At which sink should garbage containers be washed and rinsed?
Which item may be served to a highly susceptible population?
Which item may be served to a highly susceptible population?
What are the requirements for a dumpster?
What are the requirements for a dumpster?
Which food should a guest with a shellfish allergy avoid?
Which food should a guest with a shellfish allergy avoid?
When should food handlers wash their hands?
When should food handlers wash their hands?
Training food handlers in allergy awareness helps to prevent what?
Training food handlers in allergy awareness helps to prevent what?
What is the next step after washing and rinsing items in a three-compartment sink?
What is the next step after washing and rinsing items in a three-compartment sink?
What is the minimum temperature for wash water in a three-compartment sink?
What is the minimum temperature for wash water in a three-compartment sink?
Which biological food safety hazard does smoking in food storage and prep areas cause?
Which biological food safety hazard does smoking in food storage and prep areas cause?
When should a food handler with a sore throat and fever be excluded from the operation?
When should a food handler with a sore throat and fever be excluded from the operation?
What tools should be provided to staff when receiving and inspecting foods?
What tools should be provided to staff when receiving and inspecting foods?
What can destroy histamine in time-temperature abused fish?
What can destroy histamine in time-temperature abused fish?
What level of involvement do food workers have in executing a master cleaning schedule?
What level of involvement do food workers have in executing a master cleaning schedule?
When prepping food, what piece of jewelry is allowed?
When prepping food, what piece of jewelry is allowed?
When are you required to exclude and report a food service handler?
When are you required to exclude and report a food service handler?
Ready-to-eat hot food stored without temperature control must be discarded after how many hours?
Ready-to-eat hot food stored without temperature control must be discarded after how many hours?
What is a potential contamination source at an outdoor temporary serving location?
What is a potential contamination source at an outdoor temporary serving location?
Which food example is a physical contaminant?
Which food example is a physical contaminant?
The hair, nose, throat, and infected cuts of an average healthy person may carry what bacteria?
The hair, nose, throat, and infected cuts of an average healthy person may carry what bacteria?
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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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