Servsafe Test Prep Flashcards

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Questions and Answers

When must food contact surfaces be cleaned and sanitized?

Every four hours whether they've been used or not

Thawing frozen food in a sink of standing water is a hazard because?

It allows bacteria to grow

Which is an example of a critical control point?

Cooking hamburger to 155 degrees

Spraying pesticides should be performed by?

A certified applicator Signup and view all the answers

Determining where hazards can occur in the flow of food is an example of what?

Conducting a hazard analysis Signup and view all the answers

Chemicals moved from bulk containers to smaller individual containers must be?

Labeled with a common name Signup and view all the answers

How can a food handler avoid cross contamination between loading dirty dishes into a dish washing machine and unloading clean dishes?

Properly wash hands between loading and unloading Signup and view all the answers

Omelets are being made to order for Sunday Brunch- how should eggs be handled to keep safe?

Eggs should be kept in shells and refrigerated Signup and view all the answers

Which is the most effective way to prevent viral food borne illness?

Properly washing hands Signup and view all the answers

Food service chemicals may be?

Transferred to smaller correctly labeled containers Signup and view all the answers

Which is an example of good food handler hygiene?

Wearing hair restraints Signup and view all the answers

Which practice reduces risk of contamination in a food prep area?

Drinking from a covered container with a straw Signup and view all the answers

A properly equipped hand washing station must have which of the following?

Hot and cold running water Signup and view all the answers

The third compartment in a three part sink is for?

Sanitizing Signup and view all the answers

Which food can be transported in a galvanized metal container?

Enriched flour Signup and view all the answers

Food can become contaminated when a food handler?

Eats while working Signup and view all the answers

By washing hands each time before entering a food prep area, managers?

Model correct behavior Signup and view all the answers

Which human disease is transmitted through food?

Hepatitis A Signup and view all the answers

Which is an important safe food handling practice?

Cooking food to correct internal temperature Signup and view all the answers

Food safety training is important in operations because?

It provides food handlers with the knowledge to handle food safely Signup and view all the answers

A pan is being washed in a three-compartment sink, there are bits of food stuck to it, what is the proper order for washing?

Scrape, wash, rinse, sanitize, air dry Signup and view all the answers

To protect guests from food borne illness, preset tableware should be?

Wrapped with a napkin Signup and view all the answers

It is important for a manager to be familiar with symptoms of food borne illnesses because?

To restrict food handlers as required Signup and view all the answers

A catering service uses the sturdy boxes that raw chuck roast came in to transport sandwiches and salads, what is wrong with this?

Raw meat juices may contaminate the ready to eat food Signup and view all the answers

A box of rice should be rejected if?

Box bottoms are water-stained Signup and view all the answers

Where should chemicals be stored?

In a storage area with single service items Signup and view all the answers

Cross contamination can occur if which raw foods are stored together during transportation?

Ground beef and whole cuts of meat Signup and view all the answers

An operation installs antiseptic dispensers, what should managers explain to food service workers?

Hand antiseptic may be applied after properly washing hands Signup and view all the answers

The internal temperature of food can best be determined by a?

Bi-metallic stemmed thermometer (or digital thermometer or penetration probe) Signup and view all the answers

How far off the floor should cleaned and sanitized utensils and cooking vessels be stored?

6 inches Signup and view all the answers

What is the order in a three-compartment sink?

Wash, rinse, sanitize Signup and view all the answers

Which procedure best prevents an outbreak of Hepatitis A Virus?

Washing hands thoroughly Signup and view all the answers

When is an operation required to have more than one type of sanitation test kit?

When using more than one type of sanitizer Signup and view all the answers

Cut melons should be stored at what temperature?

41 degrees F or colder Signup and view all the answers

Which is the source of the virus that causes Hepatitis A?

Feces contaminated water Signup and view all the answers

Food contamination resulting in food borne illness is most often caused by?

Unwashed hands Signup and view all the answers

All parts of raw foods cooked in a microwave must reach what temperature for two minutes?

165 degrees F Signup and view all the answers

Which food should be delivered to an offsite location at 41 degrees F or cooler or 135 degrees F or hotter?

Cooked beans Signup and view all the answers

What is one of the five CDC risk factors?

Inadequate cooking Signup and view all the answers

Serving utensils are used when serving food in order to?

Deep food handlers bare hands off food Signup and view all the answers

Fruits and vegetables that are cooked must reach a temperature of at least?

135 degrees F Signup and view all the answers

When implementing a program to prevent pests, it is best to?

Work with a pest control operator Signup and view all the answers

Which food should be stored below all others on a food storage rack?

Raw poultry Signup and view all the answers

A food handler lifts a garbage bag over a food prep counter on his way to the garbage, what should the manager do?

Stop, correct and retrain Signup and view all the answers

One example of cross contamination is when a food handler?

Uses the same ice for serving drinks as cooling bottles Signup and view all the answers

A food handler is using a nylon scrub pad to remove dirt from pots and pans in a three part sink, what is he doing?

Cleaning Signup and view all the answers

What is a cross connection?

A link between safe and unsafe water Signup and view all the answers

Food contact surfaces must be?

Non absorbent Signup and view all the answers

For which activity can a hand washing sink be used?

Hand washing Signup and view all the answers

Food contamination is most likely to occur when a food handler is?

Chewing tobacco in a food prep area Signup and view all the answers

To ensure food safety, a manager is responsible for overseeing a food handler's?

Hygiene Signup and view all the answers

A Critical Control Point is a step in the flow of food where?

Intervention can control hazards Signup and view all the answers

In order to prevent food contamination, a food handler must?

Practice frequent hand washing Signup and view all the answers

A food handler should calibrate his/her thermometer?

When it falls on the floor Signup and view all the answers

Which procedure will help prevent food contamination?

Using tongs to serve dinner rolls to customers Signup and view all the answers

Which one is a physical contaminant?

Bones in a boneless chicken breast Signup and view all the answers

Food borne illnesses are?

Transmitted to people through food Signup and view all the answers

What is the correct order, top to bottom?

Salmon filet, ground beef, raw chicken breast Signup and view all the answers

A common food allergen can be found in?

Peanut butter and jelly sandwich Signup and view all the answers

What should a manager do when a state adopts the most current FDA food code?

Update standard operating procedures and provide training Signup and view all the answers

Do food handlers cutting raw vegetables need to change gloves before removing garbage from the kitchen?

No, because there is no risk of cross contamination when removing garbage Signup and view all the answers

Which is an example of a physical contaminant?

A stone in dried beans Signup and view all the answers

The temperatures of poultry is measured during cooking- this is an example of?

Monitoring to determine if a Critical Control Point is met Signup and view all the answers

NSF and Underwriters Laboratory are examples of organizations that?

Evaluate and recommend equipment Signup and view all the answers

Food handlers who have jaundice must be?

Excluded from the operation Signup and view all the answers

How many days can TCF foods be kept at 41 degrees F?

Seven days Signup and view all the answers

The continuous draining of ice used to store fish is an example of preventing which type of contamination?

Biological Signup and view all the answers

How should open bags of dry food (flour, rice, beans) be stored?

In airtight, sealed containers intended for food storage Signup and view all the answers

What is the proper way to measure the temperature of milk packaged in a soft sided container?

Fold the package around the thermometer Signup and view all the answers

Which is a sign of pest infestation?

Droppings around the base of walls in food prep areas Signup and view all the answers

Using single-use wax paper to pass donuts to customers is a method of?

Avoiding contamination by using bare hands Signup and view all the answers

Which action will help food from being contaminated?

Using a correctly stored scoop for the ice machine Signup and view all the answers

When inspecting a shipment of fruits and vegetables, a food handler should?

Inspect for signs of insects Signup and view all the answers

Bacteria growth in food can be controlled by monitoring which two factors?

Time and temperature Signup and view all the answers

Ground beef cooked in a microwave oven must reach what internal temperature?

165 degrees F Signup and view all the answers

When briefed, food handlers responsible for service at an offsite catering event should be informed of ingredients because?

Food allergies Signup and view all the answers

How can an operation assist customers with allergies?

Designate a manager to answer all food allergy questions Signup and view all the answers

The first step in cooling a large roast is to?

Cut it into smaller pieces Signup and view all the answers

Which raw food should be stored above all others?

Carrots Signup and view all the answers

At which minimum temperature should hot food be kept?

135 degrees F Signup and view all the answers

How long should a food handler wash their hands?

15 seconds Signup and view all the answers

What food items can be received at 156 degrees F?

Shelled eggs Signup and view all the answers

When cleaning and sanitizing in a three compartment sink, what is the first step?

Rinse, scrape or soak to remove dirt and food particles Signup and view all the answers

Which is a way to prevent cross contamination of hot food in a self-serve buffet?

Provide clean plates for return visits Signup and view all the answers

There's been a backup of sewage at a floor drain, what should the manager do?

Close operation immediately Signup and view all the answers

Garbage containers used in a food service operation should be made of?

Plastic Signup and view all the answers

What is the first step in preparing a fresh tomato?

Washing Signup and view all the answers

Senior citizens in a nursing home can safely eat?

Pasteurized eggs Signup and view all the answers

Why are empty chemical buckets unacceptable for transporting foods to offsite serving locations?

They are difficult to clean properly (Chemical contamination) Signup and view all the answers

Which is an example of a physical hazard?

Broken glass Signup and view all the answers

Study Notes

Food Safety Practices

Food contact surfaces must be cleaned and sanitized every four hours, regardless of use.
Thawing food in standing water can promote bacterial growth.
Critical Control Points (CCPs) include steps like cooking hamburger to 155°F.
Proper hygiene measures include wearing hair restraints and washing hands frequently.

Hygiene and Cross Contamination

Hand washing should occur between loading dirty dishes and unloading clean dishes.
Food handlers must avoid eating while working to prevent contamination.
Hands must be washed before entering food prep areas to reduce contamination risks.

Safe Storage and Handling

Chemicals transferred to smaller containers must be labeled with their common name.
Raw poultry should be stored below all other food on storage racks.
Cooked foods must be kept at a minimum of 135°F or hotter during serving.

Training and Compliance

Food safety training equips handlers with the necessary knowledge for safe practices.
Managers need to be familiar with foodborne illness symptoms to restrict affected staff.
Procedures must be updated when new food codes are adopted by the state.

Temperature Control

Cooked foods should maintain an internal temperature of 165°F for at least two minutes.
Cut melons must be stored at 41°F or colder to ensure safety.
TCF (Time/Temperature Control for Safety) foods can be kept at 41°F for up to seven days.

Pest Control and Cleanliness

Antiseptic dispensers should be used after proper hand washing.
Continuous draining of ice used for fish prevents biological contamination.
Garbage containers in food service operations should be made of plastic for sanitary reasons.

Food Delivery and Allergen Awareness

Foods like shelled eggs should be delivered at a minimum temperature of 156°F.
Designating a manager to answer food allergy questions enhances customer safety.

Monitoring and Inspection

Inspect shipments of fruits and vegetables for signs of insects.
Frequency and methodical monitoring of time and temperature control bacterial growth in food.

Contamination and Sanitation

Physical contaminants include items like bones in chicken or stones in beans.
Use tongs to serve items like dinner rolls to minimize hand contact.
Wash fresh tomatoes before any preparation to ensure cleanliness.

Chemical Safety

Empty chemical containers should not be used for food transport due to contamination risks.
Ensure food contact surfaces are made of nonabsorbent materials to avoid contamination.

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Description

Prepare for the Servsafe exam with these flashcards covering essential food safety principles. Each card addresses critical aspects such as cleaning protocols, thawing hazards, and control points in food service. Perfect for quick reviews and study sessions.