Serf safe examine

What are the most common symptoms of a food borne illness?

1. Diarrhea 2. vomiting 3. fever 4. nausea 5. abdominal cramps 6. jaundice

What are the five common risk factors that can lead to food borne illness?

1. failing to cook food correctly 2. holding food at incorrect temperatures 3. using contaminated equipment 4. practicing poor personal hygiene 5. purchasing food from unsafe sources

When washing hands, what is the minimum time you should scrub with soap?

10 seconds

at what minimum temperatures should hot TCS food be held?

135 degrees

what is the minimum internal cooking temperatures for ground beef?

155 degrees for 15 seconds

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

165 degrees for 15 seconds

A thermometer used to measure the temperature of food must be accurate to what temperature?

2 degrees

An air-temperature measuring device used to measure the temperature in a cooler must be how accurate?

3 degrees Fahrenheit

An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served, or thrown out?

4 hours

When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least

4 inches

at what maxium internal temperature should cold TCS food be held?

41 degrees

what is the correct temperature for receiving cold TCS food?

41 degrees or lower

At what air temperature can you store shell eggs?

45 degrees F or lower

When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step?

60 minutes

How long can ready-to-eat TCS food that was prepped in-house be stored if it was held at 41°F (5°C) or lower?

7 days

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

70 degrees

an operation has a self service salad bar with 8 different items on it. How many serving utensils are needed to serve the items on a salad bar?

8

Who is most at risk of contaminating food?

A food handler whose young daughter has diarrhea

Due to an operations space limits, ready to eat and uncooked food must be stored in the same cooler. How should food be stored, in top to bottom order?

According to minimum internal cooking temperatures, with ready to eat food on the top shelf and poultry on the bottom

When should hand antiseptics be used?

After washing hands

Wheezing and shortness of breath are symptoms of what?

An Alergic reaction

How far above the floor should food be stored?

At least 6 inches (15 cm)

Where in a cooler should dairy products be stored?

Away from the door, in the coldest part of the cooler

Which may be handled with bare hands? A. cooked past for salad B. chopped tomatoes for soup C. canned tuna for sandwiches D. pickled watermelon for garnish

B. chopped tomatoes for soup

At what temperature do most food borne pathogens grow most quickly?

Between 70 degrees and 125 degrees farhenheit

what is the first step in developing a HACCP plan?

Conduct a hazard analysis

What is the most important way to prevent a food borne illness caused by bacterial?

Control time and temperature

What is an important measure for preventing food borne illness?

Cross contamination

what is the problem with storing raw ground turkey above raw ground pork?

Cross contamination

Which food contains a common food allergen? A. squash sautéed in corn oil B. brown rice mixed with herbs C. mixed greens salad with apples and raisins D. mushrooms seasoned with soy sauce and brown sugar

D. mushrooms seasoned with soy sauce and brown sugar

Which pathogens are found in high numbers in an infected person's feces, are highly infectious, and can cause severe illness?

Hepatitis A, Norovirus, Salmonella typhi, nontyphoidal salmonella, shigella spps.,and shiga toxin-producing E.coil.

When must you discard tuna salad that was prepped on July 19?

July 25

What organization creates national standards for foodservice equipment?

NSF

A guest called an operation and told the manager about getting sick after eating there. The guess complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused this illness?

Norovirus

pesticides should be disposed of by

PCO (pest control operator)

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

Plain band ring

A server cleans a dining room table with a wiping cloth and then puts it in her apron pocket. What is the risk, that could cause a food borne illness?

Poor cleaning and sanitizing

What is the most important way to prevent food borne illnesses caused by viruses?

Practicing good personal hygiene

Shiga toxin- producing E coli is commonly linked with what type of food?

Raw ground beef

What should be done with an item that has been recalled?

Remove the item from the inventory, put it in a secure location, and label it to keep it from being used or discarded

Parasites are commonly linked with what type of food?

Seafood

which item can be received at 45 degrees?

Shell eggs

a food handler prepares and delivers meals to elderly people. What symptoms require this food handlers to stay home from work?

Sore throat with fever

what agency enforces food safety in a restaurant?

State or local regulatory authority

a prep cook stores a bottle of sanitizer on a shelf above a prep table. to prevent chemical contamination, what should be done differently?

Store the sanitizer bottle away from the prep table.

What should food handlers do after prepping food and before using the restroom?

Take off their aprons

What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?

Tell the cook to stay away from work and to see a doctor

A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?

The cook did not wash hands and put on new gloves before slicing the hamburger buns.

which is a requirement for key drop deliveries?

The items are placed in the correct storage location

Why are preschool-age children at a higher risk for food borne illnesses?

They don't have build up strong immune systems

Aside from temperature, which other FAT TOM condition will a food service operation be most able to control?

Time

Raw chicken breast are left out at room temperature on a prep table. What is the main risk that could cause a foodborne illness?

Time temperature abuse

What device can be used to record time-temperature abuse during the delivery of food?

Time- temperature indicator

A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?

Toxin

When should staff receive food safety training?

When hired, and then periodically after that

When is it acceptable to eat in an operation?

When sitting in a break area

What is a food borne illness outbreak?

When two or more people report the same illness from eating the same food

Which food should NOT be offered on a children's menu?

a rare cheeseburger

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 regulatory authority

what is the first task in training a large group of servers to prevent contamination of food?

access the training needs of the servers on this topic

what is the most reliable method for preventing backflow?

air gap

how often must you check the temperature of food that is being held with temperature control?

at least every 4 hours

What item must guests take each time they return to a self-service area for more food?

clean plate

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

closure of the operation by the regulatory authority

a broken water main has caused the water in an operation to appear brown. What should the manager do?

contact the local regulatory authority before use

What must food handlers do to food immediately after thawing it in the microwave oven?

cook it

the temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principal? A. monitoring B. verification C. Hazard analysis D. corrective action

corrective action

a food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong?

created a cross connection

What must be included on the label of TCS food that was prepped in-house?

date that the food should be thrown out

The three basic rules of an integrated pest management program are: work with a PCO; deny pests access; and

deny pests food, water, and a nesting or hiding place

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

every 4 hours

What is TCS food?

food requiring time and temperature control for safety

All new staff should receive training on

general food safety

Which feature is most important for a chemical storage area?

good lighting

in which training method does a trainer asl a series of questions to draw on the knowledge and experience of the learners.

guided discussion

If pesticides are stored in the operation, where should they be kept?

in a secure location, away from food and equipment

Which thermometer is limited to measuring surface temperatures?

infrared thermometer

What is the best method of checking the temperature of a delivery of fresh fish?

insert a thermometer probe into the thickest part of the fish

what is the most important factor in choosing a food supplier?

it has been inspected and complies with local, state and federal laws

what is required when receiving fish that will be served raw or partially cooked?

it must be correctly frozen before you receive it

A food handler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. what must be done to the cutting board?

it must be washed, rinsed and sanitized

In top to bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler?

lettuce fresh salmon fresh pork roast fresh chicken breast

the managers responsibility for staff food safety training is too

make sure that staff have the knowledge and skills to keep food safe

who is responsible for keeping food safe in an operation?

manager or operator

what is required for measuring the sanitizing rinse temperature in a high temperature dishwashing machine?

maximum registering thermometer

the temperature of a roast is checked to see if it has met its critical limit of 145 degrees for 4 minutes. This is an example of which HACCP principal? A. verification B. monitoring C. record keeping D. hazard analysis

monitoring

to deny pests food and shelter in outside dining areas and around your operation, it is important to

mow the grass

How should cartons of coleslaw be checked for the correct receiving temperature?

open a carton and insert a thermometer stem into the food

What probe should be used to check the temperature of a chicken breast?

penetration probe

Who should apply pesticides?

pest control operator

how should the temperature of vacuum packed meat be checked during receiving?

place the thermometer stem or probe between two packages of product.

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

preparation

New staff must be trained in the critical areas of personal hygiene, cleaning and sanitizing, controlling time and temperature, and...

preventing cross contamination

When a utensil is stored in water between uses, what are the requirements?

running of water at any temperatures, or a container of water at 135 degrees or higher

Which pathogens can be controlled by washing hands and controlling flies inside and outside the operation?

shigella spp

A safe way to cool a stockpot of meat sauce is to put it into a?

sink of ice water

What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?

smooth and durable

what is an acceptable sanitizing method and contact time for a food contact surface?

soak the item in the chlorine solution for 7 seconds

Which out of these are TCS food? (bread, flour, sprouts, or strawberries)

sprouts

What type of smell may be a sign that cockroaches are present?

strong and oily

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

test the solution with the sanitizing kit

a persons arrives to a restaurant claiming to be an health inspector. What should the manager ask for?

the inspectors identificaton

An operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem?

the ventilation system is not working correctly

A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food?

time temperature abuse

a food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the potential problem with this situation?

time temperature abuse

What causes large ice crystals to form on frozen food and its packaging?

time-temperature abuse

What is the purpose of a food safety management system?

to identify and control possible hazards throughout the flow of food

Why must prep tables be cleaned and sanitized between uses?

to prevent cross contamination

Which part of the plate should a food handler avoid touching when serving customers?

top

How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?

up to the dimple of a thermometer stem

a pan of lasagna at 165 degrees was packed in a heated cabinet for off-site delivery. what is the minimum information that should be on the pan label?

use by date and time and reheating and service instructions

What should food handlers do to prevent food allergens from being transferred to food?

use cleaned and sanitizers utensils when prepping the order

Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle? a. monitoring b. verification c. hazard analysis d. record keeping

verification

In what type of places are cockroaches typically found?

warm, moist and dark

signage posted at a hand-washing station must include a reminder to staff too?

wash hands before returning to work

After pesticides have been applied, food-contact surfaces should be...

washed, rinsed and sanitized

Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines?

water pressure

what information should a master cleaning schedule should contain?

what should be cleaned, when, by whom, and how

To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know?

whom to contact about suspicious activity

How should flatware and utensils that have been cleaned and sanitized be stored?

with handles facing up

After which activity must food handlers wash their hands? A. putting on gloves B. servings guests C. clearing tables D. applying hand sanitizer

C. clearing tables

While getting ready to check the temperature of a roast chicken, a chef dropped a bimetallic stemmed thermometer onto a prep table. What should the chef do next?

Calibrate the thermometer