SERVSAFE REVIEW #3

To prevent an allergic reaction

,describe the dishes,identify ingredients,or suggest items.

Common allergens are

,milk,peanuts,tree nuts,eggs,fish,wheat,soy and products,shellfish

A handwashing sink shall be equipped to provide hot water at a temperature of ?

100*F

What temperature should the water be for manual dishwashing?

110*F

At what minimum temperature should hot TCS food be held?

135 *F

What is the maximum distance that sneeze guards can be located from the self service counter to protect them from contamination?

14 inches

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

145*F

What is the minimum internal cooking temperature for raw eggs prepared for immediate service?

145*F

A TCS food that is cooked,cooled and then reheated for hot holding must be reheated so that all parts of the food reach a temperature of 165*F for how many seconds

15 seconds

What is the minimum internal temperature for ground beef?

155*F

Chicken must be cooked to which internal temperature to be considered safe for consumption?

165*F

For stationary racks single -temperature machines temperature must be at least

165*F

What is the minimum internal temperature for eggs,meat,poultry,and seafood cooked in the microwave oven?

165*F

What temperature must TCS food be reheated to if it will be hot-held?

165*F

The minimum water temperature when sanitizing utensils using hot water is?

171*F

For an illness to be considered "foodborne," how many people must be affected after eating the same food?

2

Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?

24 hours

Staff exposure to hepatitis A must be reported to regulatory authorities within how many days?

30 days

Contact time for sanitizer to be effective is

30 seconds

At what maximum temperature should cold TCS food be held?

41*F

Fresh beef must be received at or below?

41*F

What is the correct temperature for receiving cold TCS food?

41*F or lower

Table mounted equipment must be at least ?

4inches off of the table

How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?

6 hours

Floor mounted equipment that is not easily moveable must be mounted at least how far off of the floor?

6 inches

How many inches from the floor should food be stored?

6 inches and away from the walls.

How long can ready to eat TCS food that was prepared in-house be stored if it was held at 41*F or lower?

7 days

Your restaurant makes a TCS (time-temperature control) dish on site. Assuming it is properly labeled and stored, when must it be discarded?

7 days

What is the maximum water temperature allowed when thawing food under running water?

70*F

Shucked shellfish can be removed from their original container for display when the shellstock tag is retained for how many days?

90 days

Which of the following would not be a reason to reject a shipment of canned food?

A torn box

What does an operation that wants to smoke food as a method of preservation need to have before processing food this way?

A variance from the local regulatory authority

What is the only completely reliable method for preventing backflow?

Air-gap

What thermometer must be used to take the temperature when using a flat top grill?

An infrared thermometer

Which of these food processes does not require a variance from a regulatory authority?

Beans sprouts purchased from a reputable supplier

A backup of raw sewage and significant lack of refrigeration can result in

Closure of the operation by the regulatory authority

The first step in the HACCP program is?

Conduct a hazard analysis (identify the hazard)

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

Cook using conventional equipment

The temperature of clam chowder is checked during holding. According to the operation's policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup?

Corrective action

The temperature of duck breast is checked during cooking. According to the operation's policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165 F (74 C). What HACCP principle is addressed by cooking the duck breast to 165 F (74 C)?

Critical limit.

Which would be a good practice when cooling food?

Cutting large amounts into small amounts

You have been out on vacation for a few days from your job as a food service manager. Upon returning, you find a food in the walk-in refrigerator and are unsure of its safety. What should you do?

Discard it

What rule for serving bread should food handlers practice?

Do not reuse on eaten bread

If food contact surfaces are in constant use,how often must they be cleaned and sanitized?

Every 4 hours

When a food handler has one of these symptoms (vomiting,diarrhea) the manager must?

Exclude from the operation and to return to work must have no symptoms for at least 24 hours,have a written release from a medical practitioner. (Jaundice),exclude the foodhandler report to the regulatory authority,must have a written release from a medical practitioner and approval from the regulatory authority before returning to work.

The agency responsible to regulates food transported across state lines is

FDA (FOOD AND DRUG ADMINISTRATION

Shortly after eating, a customer feels unwell. He complains his hands are tingling and that he felt cold but is starting to feel hot. Which food type likely caused his illness?

Fish

What is an example of cross-contact?

Food fried in deep fryer using the same oil

ROP methods need an

HACCP.

The manager must notify the regulatory agency if an employee comes to work with an illness caused by

Hepatitis A, Shigella spp.,Salmonella typhi, E Coli,Norovirus

What practice can help prevent allergic reactions?

Identify ingredients for customers

A food defence protects the operation from?

Intentional contamination

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

Label it

What can reduce the effectiveness of a sanitizer solution.

Leftover detergent,hard water, and PH

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

Let stand for 2 minutes covered

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

List of ingredients

When preparing food a food handler should not wear which item?

Medical bracelet, rings,earrings, necklace, etc

Equipment approved for use in the prep areas should have a seal of approval from ?

NSF

A virus that concerns the food service is

Norovirus

Jessica needs to thaw some frozen chicken. Which method would not be appropriate?

On the counter top

Chemicals that can only be used by licensed pest control operators are considered

Pesticides

A guest finds a bandaid in his food. What type of contamination would this be considered?

Physical

What type of contaminant is a bone in a fish fillet?

Physical contaminant

What is a cross-connection?

Physical link between safe water and dirty water

Which piece of jewelry can be worn on a food handler's hand or arm?

Plain band ring

What is the most important way to prevent a foodborne illness from bacteria?

Practice good personal hygiene

Which area of the operation is usually required to be the brightest?

Prep-areas

What practice should be used to prevent seafood toxins from causing a foodborne illness?

Purchase from approved suppliers

A local nursing home has a yearly barbecue for its residents. Which food item should not be served?

Rare hamburgers

What should be done with a package of flour that is received with signs of dampness on the bag?

Rejected and send it to the supplier

Which food can be received at a temperature of 45*F or lower?

Shell eggs,live shellfish-oysters,mussels,clams,and scallops at an air temperature of 45*F and at internal temperature no greater than 50*F once received must be cooled down to 41*F or lower in four hours.Shucked shellfish- received at 45*F,cool down to 41*F in no more than 4 hours.

You receive a shipment of cold foods and notice the storage temperature is 45 degrees Fahrenheit. This would be a problem for all but which of the following foods

Shellfish,eggs

Live shellfish must be received with what documentation?

Shellstock identification tag

Flies are most likely to spread which type of bacteria?

Shigella

An operation must obtain a variance from the regulatory authority before, Methods that require a variance and a HACCP plan are:

Smoking of food as a method of preservation--but not if smoking is for flavor enhancement. • Curing of food such as ham, sausages, etc. • Using food additives to preserve food such as vinegar to render sushi rice so that it is not potentially hazardous. • Operating molluscan shellfish tanks that store/display shellfish that are offered for human consumption. • Removing the tags from shellstock. • Under Cooking of food other than "whole muscle intact beef" and not wanting to use a consumer advisory. • Custom Processing of animals for personal use in a food establishment. • Sprouting of seeds or beans • Reduced oxygen packaging -ROP- (including cook-chill bagging), where Clostridium botulinum is a concern and only one barrier, i.e., refrigeration exists.

Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve?

Soft boiled eggs

What must foodhandlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?

Test the solution with a sanitizer kit

What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?

Throw it out

Which item can be re-served to customers?

Unused ,pre packaged and in their original container items

What do you use to check the sanitizer concentration.

Use a test kit

What is an example of cross-contamination?

Using the same cutting board with raw and ready to eat food

Food handlers should be exclude from the prep area when they are experiencing which symptom?

Vomiting, diarrhea, jaundice, fever

An example of TCS food is?

alfalfa sprouts( ALLERGENIC TOO)

The temperature of the final sanitizing rinse in a dishwasher must be

at least 180*F

Most of the food service laws and regulations,

at state level

Using copper utensil can cause a

chemical reaction in some acidic food

Game wild animals need to be

commercially raised

The HACCP is associated with:

food protection

A three compartment sink must be equipped with a

good drain system

What symptom requires a food handler to be excluded from the operation?

jaundice

In case of an investigation from the regulatory authority the manager

need to cooperate with the investigation.

Self serving operation

provide extra plates and utensils,and manager assign a staff member to monitor guests and posts signs reminding guests not to reuse plates and utensils

An operation that serves raw oysters on the half shell can best ensure safety by

purchase from approved supplier

The risks of foodborne illness caused by parasites can be reduced by,

purchasing seafood from approved reputable supplier.

New employees should receive basic food safety information, including personal hygiene requirements, no later than

the first day

The cook puts refrigerated Lasagna into the steam table at 9;00 a.m. for service at noon. This practice is incorrect because,

the steam table is not used for re-heating or thawing food.

To prevent a foodborne illness from toxins contamination the most important way is

to purchase mushrooms,and seafood from an approved supplier

Single service items must be received ?

unopened and in the original container

When the water supply has been disrupted due to a natural disaster,an acceptable alternative is

using closed water bottles

Raw vegetables

wash before cutting out