Serv Safe Test Notes

Handwashing Steps

1) Wet hands with running water as hot as you can comfortably stand (at least 100 F) 2) Apply soap 3) Scrub hands and arms for 20 seconds 4) Clean under fingernails and between fingers 5) Rinse thoroughly under running water 6) Dry hands and arms with a single-use paper towel or warm-air hand dryer

Food must be reheated to _____ F for fifteen seconds within two hours

165 F

What temperature should fish be received at?

41 F or lower , refused thawed & refrozen

Microorganisms grow much faster in the middle of the danger zone at temperatures between

70-125 F

Which of the following practices can help prevent Hepatitis A: A) Obtaining shellfish from approved sources B) Cooking pork to the proper internal temperature C) Practicing careful time and temperature control for all thick foods D) Avoiding the use of home-canned food

A) Obtaining shellfish from approved sources

Foodborne microorganisms grow well a temperatures between: A) 41-135 F B) 32-70 F C) 38-155 F D) 70-165 F

A. 41-135 F

A person who has a severe case of Staphylococcal Gastroenteritis may experience: A) Changes in blood pressure and pulse rate B) Hallucinations C) A tingling or tickling sensation in throat D) Facial swelling

A. Changes in blood pressure and pulse rate

Tools used for food safety training should: A) Meet the needs of your new learners B) Be inexpensive C) Be deliverable in 5 minutes D) Resemble a video game

A. Meet the needs of your new learners.

Spore

Alternate form of bacteria. Thick walls protect from adverse conditions. Capable of turning back into vegetative microorganism when conditions become favorable for growth.

Water Activity

Amount of moisture available in food for microorganisms to grow. Scale from 0-1.0, water has a water activity of 1.0. Potentiall hazardous foods have a water activity of .85 or higher

All of the following practices can help prevent time-temperature abuse except: A) Storing milk at 41 F B) Holding chicken noodle soup at 120 F C) Reheating chili to 165 F for fifteen seconds within two hours D) Holding ingredients for tuna salad at 39 F

B) Holding chicken noodle soup at 120 F

Which of the following microorganisms is associated with unpasteurized milk and soft cheese: A) Vibrio parahaemolyticus B) Listeria monocytogenes C) Trichinella spiralis D) Clostriduim botulinum

B) Listeria monocytogenes

In order for a foodborne illness to be considered an "outbreak," how many people must experience the illness after eating the same food? A) 1 B) 2 C) 10 D) 20

B. 2

Which type of food would be the most likely to cause a foodborne illness? A) Tomato juice B) Cooked rice C) Whole wheat flour D) Dry powdered milk

B. Cooked rice

Which food is most likely to transmit parasites to humans: A) Improperly cooked eggs B) Improperly frozen sashimi C) Improperly refrigerated milk D) Unpasteurized apple juice

B. Improperly frozen sashimi

Who do elderly people have a higher risk of contracting a foodborne illness? A) They are more likely to spend time in a hospital B) Their immune systems are likely to have weakened with age C) Their allergic reactions to chemicals used in food production might be greater than those of younger people D) They are likely to have diminished appetites

B. Their immune systems are likely to have weakened with age

Which of the following is not a common characteristic of potentially hazardous food? A) They are moist B) They are dry C) They are very neutral or slightly acidic D) They contain protein

B. They are dry

Four types of microorganisms that can contaminate food and cause foodborne illness are

Bacteria, viruses, parasites, and fungi

Biological contaminant

Bacteria, viruses, parasites, fungi, biological toxins

Biological hazards

Bacteria, viruses, parasites, fungi, plants, mushrooms, & fish that carry harmful toxins

Infrared thermometers should be used to measure the: A) Air temperature of a refrigerator B) Internal temperature of a cooked turkey C) Surface temperature of a steak D) Internal temperature of a batch of soup

C) Surface temperature of a steak

All of the following conditions typically support the growth of microorganisms except: A) Moisture B) A protein or carbohydrate food source C) High acidity D) Time

C. High acidity

Identify The Toxin! - Accumulates in the tissue of large predatory fish - Can produce severe itching, temporary blindness, hallucinations - Not destroyed by cooking

Ciguatera

FAT TOM

Conditions needed for foodborne microorganisms to grow. Food, Acidity, Temperature, Time, Oxygen, Moisture

Which of the following microorganisms is found in the cereal crops such as rice: A) Staphyloccus aureus B) Hepatitis A virus C) Campylobacter jejuni D) Bacillus cereus

D) Bacillus cereus

A person who has a foodborne infection most likely has eaten a food containing: A) A ciguatoxin B) Histamine C) A plant toxin D) A live pathogen

D. A live pathogen

Which of the following is not a basic characteristic of foodborne mold: A) It grows well in acidic food with low water activity B) Freezing temperatures prevent or slow its growth but do not destroy it C) Its cells and spores may be killed by heating, but the toxins it produces may not be destroyed D) It needs a host to survive

D. It needs a host to survive

Food safety training should consist of all of the following except: A) Programs for new and current employees B) Assessment tools that identify training needs C) Records that document that training has occurred D) Methods for dealing with customers' complaints

D. Methods for dealing with customers' complaints

Which of the following statements regarding foodborne-intoxication is true: A) Symptoms of intoxication often appear days after exposure B) Medical treatment for intoxication can be painful C) Foodborne intoxication is more common than foodborne infection D) Symptoms of intoxication appear quickly, within a few hours

D. Symptoms of intoxication appear quickly, within a few hours

Foodborne illness

Disease carried or transmitted to people by food

Pathogens

Disease-causing microorganisms

T/F: A foodborne intoxication occurs when a person eats food containing pathogens, which then grow in the intestines and cause illness

False

T/F: A foodborne-illness outbreak is confirmed when two or more people experience the same illness after eating the same food.

False

T/F: A person with listeriosis may experience bloody diarrhea

False

T/F: Cleaning products may be stored with packages of food

False

T/F: Cooking can destroy the toxins in toxic wild mushrooms

False

T/F: During handwashing, foodhandlers must vigorously scrub their hands and arms for two minutes

False

T/F: Employees only need to receive initial training in food safety.

False

T/F: Fish that has been properly cooked will be safe to eat

False

T/F: Potentially hazardous food is generally dry, contains protein, and is highly acidic.

False

T/F: The flow of food begins with purchasing and ends with cooking

False

T/F: Washing and rinsing a cutting board will prevent it from cross-contaminating the next product it touches

False

T/F: When calibrating a bimetallic stemmed thermometer, it should be set to 32 F prior to placing it into ice water

False

T/F: When checking the temperature of a roast, insert the thermometer stem into the thinnest part of the product

False

Symptoms of Scombroid poisoning

Flushing/sweating, burning/peppery taste in mouth, dizziness, nausea, headache. Possible rash, hives, diarrhea, abdominal cramps

Potentially hazardous food

Food in which microorganisms can grow rapidly, may have history of being involved in foodborne-illness outbreaks, has potential for contamination due to methods used to produce and process it. Moist, protein, neutal or slightly acidic pH.

Physical hazards

Foreign objects that accidentally get into the food Hair, dirt, metal staples, broken glass, bones

Guess That Pathogen! -Produces intestinal gas -Can come from contaminated water -Can be found in salads -Washing raw produce can prevent this

Giardia duodenalis

Guess That Pathogen! -Found in water contaminated by feces -Sometimes found in shellfish -Can produce fatigue & jaundice -Obtaining shellfish from an approved source can be a safeguard against this

Hepatitis A virus

Foodborne-illness outbreak

Incident in which two or more people experience the same illness after eating the same food

Time-Temperature Indicators

Measure both time & temperature

pH

Measure of foods alkalinity. <7.0 it's alkaline. >7.0 acidic. =7.0 it's neutral. Pathogens grow well between 4.6-7.5

Thermocouple

Measure temperature through a metal probe (immersion/penetration)

Bimetallic stemmed thermometer

Measures temperature through a metal probe with a sensor in the end. Scales running from 0-220 F. Used for incoming shipments, internal temperature of foods

Physical contaminant

Metal shavings, staples, glass, hair, fingernails, bandages, dirt

Boiling point method

Method for calibrating thermometers based on the boiling point of water

Ice-point method

Method of calibrating thermometers based on the freezing point of water

MAP food

Modified Atmosphere Packaging - air is removed from food and replaced with gases.

Parasite

Organism that needs to live in a host organism to survive. Can live inside many animals that humans eat for food (cows, chickens, fish.) Cooking & freezing will kill parasites. Avoid cross contamination & wash hands.

Flow of food

Path food takes from purchasing and receiving, through storing, preparing, cooking, holding, cooling, reheating, and serving

Chemical hazards

Pesticides, food additives, preservatives, cleaning supplies, toxic metals the leach from cookware

Contamination

Presence of harmful substances in food. Some natural, some introduced by humans/environment

Food security

Prevention or elimination of the deliberate contamination of food

Calibration

Process of ensuring that a thermometer gives accurate readings by adjusting it to a known standard, such as the freezing or boiling point of water

Temperature danger zone

Range between 41-135f (5-57c) where most foodborne bacteria grow and reproduce

Fungi

Range in size from microscopic, single-celled organisms to very large, multicellular organisms. Most often cause food spoilage. (examples: mold, yeast, mushrooms)

Foodborne intoxication

Result of a person eating a food contain toxins that cause an illness. Symptoms appear within a few hours

Foodborne toxin-mediated infection

Result of a person eating food containing pathogens which then produce illness causing them toxins in the intestines.

Foodborne infection

Result of a person eating food, containing pathogens, which grow in the intestines and cause illness. Symptoms do not appear immediately.

Guess That Pathogen! -Can be carried in the intestinal tract of humans -Sometimes found in sliced melons -Can produce fever and diarrhea in those who ingest this -Growth can be slowed by refigeration

Salmonella spp.

Personal hygeine

Sanitary health habits that include keeping the body, hair, and teeth clean; wearing clean clothes; and washing hands regularly-especially when handling food and beverages

FDA Food Code

Science-based reference for retail food establishments on how to prevent foodborne illness

Identify the Toxin! - Can occur when tuna and mackerel are time-temperature abused - Can produce burning/peppery taste in the mouth - Purchasing fish from a reputable supplier ca help prevent this

Scombroid

Infrared thermometers

Should be used for surface temperature only, hold as close to product as possible, remove barriers

Bacteria

Single-celled microorganisms that can cause food spoilage and foodborne illness. Some form spores and can survive freezing and very high temperatures

Virus

Smallest of the microbial food contaminants, rely on a living host to reproduce. Usually contaminate food through a foodhandler's improper personal hygiene. Some can survive freezing and cooking temperatures

Time-temperature indicator (TTI)

Time and temperature monitoring device attached to a food shipment to determine if the product's temperature has exceeded safe limits during shipment or later storage

Chemical contaminant

Toxic metals, pesticides, cleaning products, sanitizers, lubricants

Biological toxins

Toxins produced by pathogens, plants, or animals. May also occur in animals as a result of their diet

Establishments should only used hand sanitizers that have been approved by the FDA

True

T/F: A foodhandler diagnosed with salmonellosis cannot continue to work at an establishment while he has the illness

True

T/F: A person who is allergic to food may experience tightening of the throat

True

T/F: Anisakis simplex is often found in raw seafood

True

T/F: Cooling rice properly can help prevent an outbreak of Bacillus cereus Gastroenteritis

True

T/F: Copper utensils and equipment cause an illness when used to prepare food

True

T/F: Foodhandlers must was their hands after smoking

True

T/F: Gloves should be changed at every four hours during continual use

True

T/F: Highly acidic food typically does not support the growth of foodborne microorganisms

True

T/F: It is the manager's responsibility to teach employees the food safety principles and practices learned in the ServSafe program.

True

T/F: Preschool-aged children may be more likely than adults to become ill from contaminated food.

True

T/F: The longer food stays at 85 F the more time microorganisms have to multiply

True

Yeast

Type of fungus that causes food spoilage

Mold

Type of fungus that causes food spoilage, some molds produce toxins that can cause a foodborne illness

Sous vide food

Vacuum-packed food packed in individual pouches, partially, or fully cooked

Symptoms of Ciguatera poisoning

Vomiting, severe itching, nausea, dizziness, hot/cold flashes, temporary blindness, possible hallucinations

Scombroid poisoning

When a person eats a scombroid fish that has been time-temperature abused (tuna, mackerel, bluefish, skipjack, bonito). Bacteria associated with these fish produce the toxin, histamine. Histamine is not destroyed by cooking

Ciguatera poisoning

When a person eats fish that has consumed the ciguatera toxin. Occurs in certain predatory tropical reef fish (amberjack, barracuda, grouper, snapper). Can not be smelled or tasted, not destroyed by cooking

Time-temperature abuse

When food as been allowed to remain too long at temperatures favorable to the growth of foodborne microorganisms

Cross-contamination

Whens microorganisms are transferred from one surface or food to another

Jaundice

Yellowing of the eyes and skin, could indicate a person has Hepatits A