Servsafe Terms Flashcards
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Questions and Answers

What are refuse containers?

garbage

What is a cooler?

refrigerator

What are ratities?

flightless birds

What is warewash?

<p>dishwash</p> Signup and view all the answers

What does raw mean?

<p>uncooked</p> Signup and view all the answers

What is manual warewashing?

<p>three-compartment sink</p> Signup and view all the answers

What does non-permeable mean?

<p>waterproof</p> Signup and view all the answers

What does manual mean?

<p>by hand</p> Signup and view all the answers

What are hand antiseptics?

<p>hand sanitizers</p> Signup and view all the answers

Who is the person in charge?

<p>manager</p> Signup and view all the answers

What does high risk mean?

<p>highly susceptible</p> Signup and view all the answers

What is a lesion?

<p>cut/wound</p> Signup and view all the answers

What is a steam table?

<p>hot buffet</p> Signup and view all the answers

What are linens?

<p>tablecloths/cloth napkins</p> Signup and view all the answers

What are galvanized metals?

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

What does potable mean?

<p>water that is safe to drink</p> Signup and view all the answers

What is a service sink?

<p>utility sink</p> Signup and view all the answers

What does 'bus a table' mean?

<p>clear a table of dirty dishes</p> Signup and view all the answers

What is the ready to eat temperature?

<p>135F and above</p> Signup and view all the answers

What is the seafood temperature?

<p>145F</p> Signup and view all the answers

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

<p>145F</p> Signup and view all the answers

What temperature should ground meats reach?

<p>155F</p> Signup and view all the answers

What is the poultry cooking temperature?

<p>165F</p> Signup and view all the answers

FATTOM stands for _____

<p>food, acidity, time, temperature, oxygen, moisture</p> Signup and view all the answers

HACCP stands for _____

<p>hazard analysis critical control point</p> Signup and view all the answers

What is the bacteria growth temperature range?

<p>41F-135F</p> Signup and view all the answers

What is Listeria associated with?

<p>raw meat, pregnancy miscarriages</p> Signup and view all the answers

E.coli is associated with which foods?

<p>ground beef and produce</p> Signup and view all the answers

What is Salmonella associated with?

<p>poultry and eggs</p> Signup and view all the answers

Salmonella typhi is found in which products?

<p>beverages and drinks</p> Signup and view all the answers

What is Shigella linked to?

<p>contaminated by hands/salads</p> Signup and view all the answers

Vibrio vulnificus is associated with which food?

<p>oysters from contaminated water</p> Signup and view all the answers

Hepatitis A is linked to what type of food?

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

Norovirus is associated with what type of food?

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

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

<p>correct handwashing</p> Signup and view all the answers

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

<p>high-risk customers</p> Signup and view all the answers

When are single-use gloves not required?

<p>washing produce</p> Signup and view all the answers

Which organization is responsible for inspecting food?

<p>US Department of Agriculture</p> Signup and view all the answers

What temperatures do infrared thermometers measure?

<p>surface temperature</p> Signup and view all the answers

When can glass thermometers be used?

<p>when enclosed in shatterproof casing</p> Signup and view all the answers

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

<p>list of ingredients</p> Signup and view all the answers

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

<p>stored food away from the wall</p> Signup and view all the answers

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

<p>145F</p> Signup and view all the answers

How long can cold food be held without refrigeration?

<p>6 hours</p> Signup and view all the answers

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

<p>3:00pm</p> Signup and view all the answers

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

<p>critical limit</p> Signup and view all the answers

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

<p>buying bean sprouts from a reputable supplier</p> Signup and view all the answers

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

<p>unplug the unit</p> Signup and view all the answers

What temperature should water be for manual dishwashing?

<p>110F</p> Signup and view all the answers

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

<p>label the container</p> Signup and view all the answers

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

<p>180F</p> Signup and view all the answers

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

<p>regulating food transported across state lines</p> Signup and view all the answers

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

<p>135F</p> Signup and view all the answers

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

<p>3:00pm</p> Signup and view all the answers

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

<p>the manufacturer claims the food is healthy</p> Signup and view all the answers

Which process requires a variance from regulatory authority?

<p>sprouting seeds or beans</p> Signup and view all the answers

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

<p>cook it using conventional cooking equipment</p> Signup and view all the answers

What temperature should stuffed lobster be cooked to?

<p>165F for 15 seconds</p> 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?

<p>5 hours</p> Signup and view all the answers

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

<p>maximum registering thermometer</p> Signup and view all the answers

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

<p>infrared thermometers</p> Signup and view all the answers

Under what condition should glass thermometers only be used?

<p>encased in shatterproof casing</p> Signup and view all the answers

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

<p>legible manufacturer's label for easy identification</p> Signup and view all the answers

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

<p>an ANSI accredited certification program</p> Signup and view all the answers

At which sink should garbage containers be washed and rinsed?

<p>service</p> Signup and view all the answers

Which item may be served to a highly susceptible population?

<p>egg salad sandwiches</p> Signup and view all the answers

What are the requirements for a dumpster?

<p>durable, cleanable, and resistant to insects and rodents</p> Signup and view all the answers

Which food should a guest with a shellfish allergy avoid?

<p>shrimp</p> Signup and view all the answers

When should food handlers wash their hands?

<p>after engaging in activities that contaminate hands</p> Signup and view all the answers

Training food handlers in allergy awareness helps to prevent what?

<p>cross-contact when prepping foods</p> Signup and view all the answers

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

<p>immerse all items in a chemical sanitizing solution</p> Signup and view all the answers

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

<p>110F</p> Signup and view all the answers

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

<p>saliva can get on food handlers' hands</p> Signup and view all the answers

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

<p>when serving high-risk populations</p> Signup and view all the answers

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

<p>purchase order and thermometer</p> Signup and view all the answers

What can destroy histamine in time-temperature abused fish?

<p>neither cooking nor freezing</p> Signup and view all the answers

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

<p>planning</p> Signup and view all the answers

When prepping food, what piece of jewelry is allowed?

<p>plain metal band</p> Signup and view all the answers

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

<p>the FH has jaundice</p> Signup and view all the answers

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

<p>4 hours</p> Signup and view all the answers

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

<p>dirt floors in the food prep area</p> Signup and view all the answers

Which food example is a physical contaminant?

<p>caterpillar found in a case of lettuce</p> Signup and view all the answers

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

<p>staphylococcus</p> 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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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.

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