ServSafe Food
Reusable containers provided by an operation for take home food must be _______
Cleaned and Sanitized by the operation before being refilled.
What is the correct response to a sewage backflow in a operation?
Close the operation immediately
Correct handwashing is recommended to prevent the outbreak of which foodborne illness?
Common Cold
Which best assures that pathogens are reduced to safe levels?
Cooking food to a Minimum internal temperature.
Sinks must be used for the correct intended purpose to prevent _____________.
Cross-contamination.
ALERT is an acronym that represents _________________.
a way to decrease the risk of intentional food contamination.
The Minimum time requirement for scrubbing hands with soup during handwashing is ______
10-15 sec.
The appropriate concentration for an iodine sanitizer is ____
12.5-25 ppm
Food that has been cooked to the correct temperature and is now being kept hot for service must be held at a temperature for at least...
145°F
Pork chops must reach which minimum internal cooking temperature for 15 sec.?
145°F
Within 2 hr of hot holding in a self-service area, the temperature of soup has dropped to 130°F. The soup is pulled from self-service area and reheated. The soup must be reheated to a temperature of ________ for 15 sec.
165°F
With the exception of a stationary rack single temperature machine, the temperature for the final sanitizing rinse in all other high-temperature dish machines must be at least ____.
180°F.
A food handler who has diarrhea may return to work after being symptom-free for at least how many hours?
24 hours.
At an outdoor event, tuna salad is removed from the refrigeration at 11:30 AM at the temperature of 41°F. By 12:30 PM, the tuna salad's temperature is 85°F. When should the tuna salad be thrown out?
3:30 PM (4 hr after removed)
Ready-to-eat hot food stored without temperature control must be discarded after how many hours?
4
The temperature danger zone is ___________.
40°F - 140°F
To transport cold time/temperature control for safety (TCS) foods, the Maximum temperature of the food should be...
41°F
Floor-mounted equipment must have legs that are at least how tall?
6 in.
Ready-to-eat Time/Temperature control for safety (TCS) food maybe held at 41°F for a total of how many days?
7
Shellfish tags must be kept for __________
90 days after the product's container is empty.
What must a food handler use to determine the concentration of sanitizing solution?
A Safety Data Sheet (SDS)
A hose is connected to a faucet to fill a bucket, then left submerged in the bucket while it fills. This is a risk to the water supply because ___________
A cross-connection has been created.
When prepping food, a food handler should not wear which item?
A medical alert bracelet
When should hand antiseptics be used in an operation?
After handwashing
Which method will prevent backflow into the drinkable water supply?
Air gap
What is the first thing a person in charge should do when someone arrives at the foodservice operation and says they are there to conduct an inspection of the operation?
Ask for identification.
Biological contamination that can result in food poisoning are ____________
Bacteria, Viruses, and Toxins
When should probe thermometers be cleaned and sanitized?
Before and after each use.
In order from top to bottom, how should a pan of fresh chicken breast, fresh salmon, a carton of broccoli, and fresh ground beef be stored on shelves in a cooler?
Broccoli, fresh salmon, fresh ground beef, and fresh chicken breasts.
A blackfow-prevention device on a carbonated beverage dispenser is used to prevent _____________.
Carbonated water from flowing into copper lines.
Which food would be safe to serve to a highly susceptible population?
Chocolate sauce
Mineral build up has formed on the steam table. Which cleaning agent would best remove it?
Delimer
How can an operation assist customers with food allergies?
Designate a manger to answer all allergy-related questions from customers.
Which condition requires the person in charge to exclude a food handler from the prep area?
Diarrhea
What is a potential contamination source that could result in foodborne illness at an outdoor, temporary serving location?
Dirt floor in the food prep area.
What must the Person In Charge do if a food handler, who has been chopping lettuce for salads, is sent home from work for vomiting?
Discard all lettuce chopped by the food handler.
Which item may a customer reuse at a self-service area?
Drinking glass.
Which foods are common food allergens?
Eggs and poultry
What are pooled eggs?
Eggs that are used in food that needs little or no cooking.
Outside garbage containers must be...
Enclosed.
Cooking poultry to a Minimum internal temperature of 165°F for 15 sec. is an example of which HACCP principle?
Establishing critical limit
A food handlers fills two containers with sliced tomatoes for sandwiches later in the week. The containers should be labeled with the date of...
Expiration.
Parasites are most likely to be found in incorrectly frozen ______.
Fish
The primary goal of Active Managerial Control is to reduce the risk of __________
Foodborne illness
Which food must be received at 41°F?
Frozen shrimp
The buildup of condensation and grease on the walls indicates a problem with the ________ ____.
Fryer oil.
A danger or threat to health that requires immediate correction or closure to prevent injury is an...
Imminent health hazard.
The purpose of a Safety Data Sheet (SDS) is to ___________
Inform food handlers about the hazards of the chemical they use.
Which correct action will BEST prevent rodents from entering a food establishment?
Install screens over all ventilation pipes and ducts on the rood.
Under which condition may food prepared in a private home be served in an operation?
It may not be served in an operation.
Ice for use as a food or cooling medium most be _______.
Made from drinkable water.
An example of physical contamination is a ______ _________
Metal Fragment.
Do food handlers that are cutting raw vegetables need to change their gloves before removing garbage from the kitchen?
No,because they are no risk of cross-contamination when removing garbage.
A nursing home food manager best protects the elderly residents' health by serving _____ _______ ______
Pasteurized Apple Cider.
Glass from a broken light bulb in food is an example of which type of contamination?
Physical
Which item is a food handler permitted to wear on hands and arms?
Plain metal band ring
Which item may be worn by a food handler?
Plain metal ring
A server finds a full napkin-lined basket of dinner rolls on a table after a customer has left the establishment. According to the US FDA Food Code, what should the server do with the rolls and napkin?
Remove the napkin and discard the rolls.
What is the best way to handle recalled food items?
Remove them from inventory and relocate them to a separate area.
A food handler misses work because a roommate is diagnosed with an illness caused by Shigella spp what does a manager do?
Restrict the employee from working with food.
What method of pest control can a person in charge or staff member perform?
Routinely inspecting incoming shipments of food or supplies for insects.
A food handler must report to the manager if he/she is diagnosed by a health practitioner with an illness caused by ________ ___________.
Salmonella Typhi
The third compartment in a three-compartment sink is for __________.
Sanitizing
What food should a guest with a shellfish allergy avoid?
Shrimp (NOT salmon)
Besides hot and cold running water and soap, what must a handwashing station in an operation contain?
Signage to remind employees to wash hands before returning to work.
An unacceptable material for cutting boards is _______
Soft wood (Pine)
After observing a food handler removing plastic bags of garbage and temporary placing them on the prep table, the person in charge should ________________________.
Stop the food handler immediately and review the correct procedures for garbage handling.
What tools should be provided to the staff when receiving and inspecting foods?
Storage bags and thermometers.
A cook checks the temperature of a soup being held for service, and it is 130°F. The cook reheats the soup to 165°F. This is an example of ___________
Taking a corrective action
At which sink should garbage containers be washed and rinsed?
Three-compartment
A food handler is slicing roast beef continuously on a slicer for 6 hours. After 4 hours, the roast beef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. The meat is then put back on the slicer to continue slicing. What is the most serious risk of this procedure?
Time-temperature abuse of the roast beef
Which is the best way to thaw frozen shrimp?
Under refrigeration at 41°F or below
Which item can be re-served to customers?
Unopened prepacked food
Which delivery must be rejected?
Unpasteurized shell eggs
What is one way of preventing backflow?
Using an appropriately placed air gap
What food safety rule must be followed when handling ready-to-eat food?
Wear single-use gloves.
How often should food contact equipment be cleaned and sanitized when in continuous use?
When switching to another type of food.
A food handler working with a highly-susceptible population has been diagnosed with norovirus. When can the food handler return to work?
When the local regulatory authority gives approval.
Food, water, and shelter will NOT attract insects and rodents if recyclables are stored in a...
clean, pest-proof container.
Chemical used in an operation must be labeled with there...
common name.
After showing a food handler how to perform a task, the Person in Charge (PIC) knows the process is fully understood when the food handler....
demonstrates the skill.
Individuals who deliberately contaminate food can be accused for _____ ___________
food tampering.
When a food recall occurs, the operation must...
immediately notify customers.
The next step after washing and rinsing items in a three-compartment sink is to...
immerse all items in a chemical sanitizing solution.
Electrical power outages and sewage backups are classified as _________
imminent health hazards.
Cooked and sliced poultry should be stored...
in shallow pans at or below an internal temperature of 41°F.
The policy for drinking a beverage in the food prep area that must be communicated to all employees is that the beverage ____________________________________.
must be covered and have a slip lid or straw.
A correctly designed and installed air curtain can be used to prevent...
pests from entering the operation.
By washing their hands each time before entering the food-prep area, a Person in Charge (PIC)...
reinforces behavior through modeling.
Food handlers should wash there hands between...
shaking hands with a guest and replenishing the food on the salad bar.