Servsafe

C3. How do you put on gloves?

-wash and dry hands -Hold gloves by the edge when putting them on -once on, check for rips and tears

C3. You should not eat, drink, smoke or chew gum or tobacco at these times: (3)

-when prepping or serving food -when working in prep areas -when working in areas used to clean utensils and equipment

C4. What temp range can a bimetallic stemmed thermometer check?

0F to 220F, can check hot and cold food

C8. List the seven principles of HACCP

1.Conduct a hazard analysis 2.Determine critical control points 3. Establish critical limits 4.Establish monitoring proceduring 5.identify corrective actions 6. verify the system works 7. establish procedure for record keeping

C6. What is the minimum internal temp for ground beef?

155F for 15 sec

C6. You must reheat TCS foods for hot-holding to an internal temp of _________ for 15 seconds

165F

C5. What is the correct temp of receiving cold TCS food?

41F or lower

C4. What is the temperature danger zone?

41F to 135F

C6. What time frame should TCS food be cooled from 135F to 41F?

6 hours

C5. How long can TCS food that was prepped in house be stored?

7 days

C6. What is the max water temp allowed when thawing food under running water?

70F

C4. At what temp do pathogens grow the fastest?

70F and 125F

C6. What type of food is especially susceptible to the growth of clostridium botulinum? A. artificially packaged food B. reduced oxygen packaged food C. fresh produce D. shellfish

B. reduced oxygen packaged food

C6. a food handler can cool a stock pot of clam chowder by placing it into a A. freezer B. sink of ice water C. cooler D. cold holding unit

B. sink of ice water

C3. A food handler prepares and delivers meals to elderly individuals receiving cancer care services at home. What symptoms require this food handler to stay home from work? A. Thirst with itching B. Sore throat with fever C. Headache with soreness D. Soreness with fatigue

B.Sore throat with fever

C4. Which of these tools is best used to measure the temperature of a griddle? A. time-temp indicator B.infrared thermometer C.Bimetallic stemmed thermometer D.Air Probe

B.infrared thermometer

C4. Which type of probe would be used to check the internal temp of food? A.surface B.penetration C. air D. immersion

B.penetration

C4. How can a thermometer lose it's accuracy? If it does, how can it give a correct reading?

By being bumped, dropped or going through severe temperature change. It must be calibrated or adjusted to give a correct reading.

C6. What is the minimum internal cooking temp for eggs, meat, poultry, and seafood cooked in a microwave? A. 145F B. 155F C. 165F D. 135F

C. 165F

C6. What is the minimum internal cooking temp for stuffed pork chops? A. 145F for 15 sec B. 155F for 15 sec C. 165F for 15 sec D. 135F for 15 sec

C. 165F for 15 sec

C6. What temp must a tcs food be reheated to if it will be hot-held? A. 145F for 15 sec B. 155F for 15 sec C. 165F for 15 sec D. 135F for 15 sec

C. 165F for 15 sec

C6. When reheating partially cooked food for service what minimum internal temp must be reached A. 145F for 15 sec B. 155F for 15 sec C. 165F for 15 sec D. 135F for 15 sec

C. 165F for 15 sec

C7. If grilled chicken is removed from the grill at 1 pm what discard time should be written on its container if it is held without temp control? A. 6 pm B. 4 pm C. 5 pm D. 7 pm

C. 5 pm

C3. A cook wore a single use gloves while forming raw hamburger beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made? A. Didnt wash hands before putting on the same gloves B. DIdnt clean and sanatize the gloves before handling the buns C. Didnt wash hands and put on new gloves

C. Didnt wash hands and put on new gloves

C4. Which of the following statements about preventing time-temperature abuse is the most accurate? A. If temp standards are not met at all time, the food can never be reheated and must be thrown out B. Multiple generic thermometers should be kept around the kitchen C. Food temps should be recorded in writing on forms kept on clip boards near coolers, freezers, prep areas D. Food handlers should never be depended on to monitor food temperatures, this is a managers responsibility

C. Food temps should be recorded in writing on forms kept on clip boards near coolers, freezers, prep areas

C4. Which probe should be used to check the temp of a large stockpot of chili? A. Penetration probe B. Air probe C. Immersion Probe D. Surface Probe

C. Immersion Probe

C4. Which type of thermometer can read temp without touching the item's surface? A. Air probe B. Immersion Probe C. Infrared D. TTI

C. Infrared

C5. Which statement about rejected shipments is not accurate? A. occasionally, you may not be able to recondition and use items that would have been rejected B. The delivery person should provide a credit slip C. ONly the manager is allowed to reject a delivery that does not meet the food service operations standards D. The rejected item should be set aside from the accepted items

C. ONly the manager is allowed to reject a delivery that does not meet the food service operations standards

C5. Which statement about rejecting shipments is not accurate? A. Occasionally, you may be able to recondition and use items that would've been rejected B. The delivery person should provide a credit slip or price adjustment before taking the item C. Only the manager is allowed to reject a delivery that does not meet the food-service operation standard D. The rejected item should be set aside from the accepted items

C. Only the manager is allowed to reject a delivery that does not meet the food-service operation standard

C3. What piece of jewelry can be worn on a food handlers hand or arm? A. Medical bracelet B.Diamond ring C. Plain band ring D. Watch

C. Plain band ring

C8. A deli serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point? A. Reheating B. Cooking C. Storage D. Cooling

C. Storage

C3. What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea and diarrhea? A.Tell the cook to come for a couple hours then go home B.Tell the cook to go to a doctor and then immediately come to work C. Tell the cook to stay awake from work and see a doctor D. Tell the cook to rest for a couple hours and then come in

C. Tell the cook to stay awake from work and see a doctor

C4. How far must the bimetallic stemmed thermometer be inserted into food to give an accurate reading? A. Up to the tip of the thermometer stem B. Just past the tip of the thermometer stem C. Up to the dimple in the thermometer stem D. Past the dimple of the thermometer stem

C. Up to the dimple in the thermometer stem

C4. What does color-coding equipment and utensils do for food handlers? A. Explains when equipment needs replacement B. matches company logo and colors C. assists in preventing cross-contamination D. Demonstrates the order to use equipment

C. assists in preventing cross-contamination

C5. Food that is packaged in a reduced-oxygen environment usually demonstrates internal damage by appearing A.pest-infested or chewed B. bulging or swolen C. bloated or leaking D. damp or stained

C. bloated or leaking

C5. What type of food requires additional documentation stating that it was raised to FDA standards? A.Shellfish B. vaccuum packed meat C. farm-raised fish D. fresh produce

C. farm-raised fish

C6. Produce can be treated to help pathogens from growing by washing it with water containing ____ A. calcium B. potassium C. ozone D. ions

C. ozone

C7. After four hours, a server checked the holding temperature of the chicken soup. It was 125F what should be done with this soup? A. serve it B. cool it then reheat it to 135F C. throw it out D. reheat it to 135F

C. throw it out

C4. A hanging thermometer in a walk in cooler should be accurate to within how many F? A. 2 B.1 C.3 D.4

C.3

C4. At what temperatures do most foodborne pathogens grow most quickly? A. Between 0F and 41F B.Between 130C and 165C C.Between 70F and 125F D. Between 45F and 65F

C.Between 70F and 125F

C8. Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of what principle? A. Monitoring B.Hazard Analysis C.Verification D. Record Keeping

C.Verification

C8. What is the first principle os HACCP?

Conduct a hazard analysis

C6. What must food handlers do immediately after thawing food in the microwave?

Cook it

C6. A food handler is reheating comercially processed cheese sticks, that will be hot held at a buffet. What temperature must they be reheated to? A. 145F B. 155F C. 165F D. 135F

D. 135F

C7. At what maximum temperature should cold TCS food be held? A. 0F B. 32F C. 60F D. 41F

D. 41F

C5. Which of the following statements about food labeling is the most accurate? A. Food labels on retail sale items need to list only the food's common name and it's ingredients B. Items containing a food allergen are the only types requiring labels C. Food packaged in the operation and sold to customers for home use does not require labels D. Any items that are not stored in their original containers must be labeled

D. Any items that are not stored in their original containers must be labeled

C6. Which is the best option for cooling large amounts of food quickly? A. refrigerated cooler B. plastic container submerged in ice C. ice paddle D. Blast chiller

D. Blast chiller

C5. A supplier that has been approved should be able to proved a food service operation with a A. copy of local, state and federal laws B. list of national standards that must be met C. Address for the U.S. Department of Agriculture D. Inspection report

D. Inspection report

C5. Coleslaw that was prepared and stored on July 5 would have a discard date of A. July 13 B. July 10 C. July 12 D. July 11

D. July 11

C4. What is the basic most practical way to prevent cross contamination in a kitchen> A. Use only prepared food in the kitchen so there is no cooking B. Use a different cutting board for each dish C. Clean and sanitize all equipment after each shift D. Keep raw and ready to eat food away from each other

D. Keep raw and ready to eat food away from each other

C5. Which of these groups is considered a part of the supply chain? A. Customers B. Regulators C.Servers D. Packers

D. Packers

C6. A food handler pulled a hotel pan of tuna salad to make 6 sandwhiches. Whats the problem here? A. Poor cleaning B. Poor personal hygiene C. Cross-contamination D. Time-temp abuse

D. Time-temp abuse

C8. What does an operation that wants to smoke food as a method of preservation need to have before processing food this way? A. food safety ceritificate B.Crisis-management plan C. Master Cleaning Schedule D. Variance from the local regulatory Authority

D. Variance from the local regulatory Authority

C5. To prevent contamination, supplies should be stored A. in empty chemical containers B. below TCS food C. on the floor D. away from the walls

D. away from the walls

C6. When heatin partially cooked food before serving it, what are the minimum time and temp requirements? A. 145F for 15 sec B. 155F for 15 sec C. 165F for 15 sec D. heat the food to its required minimum internal temp before selling or serving

D. heat the food to its required minimum internal temp before selling or serving

C4. Clipboards with forms for recording time and temp info should be posted near prep areas, next to cooking and holding equipment and A. in the dry-storage closet B.near the trash bins and waste disposal areas C. in the guest dining area D. near coolers and freezers

D. near coolers and freezers

C5. What must be included on the label of TCS food that was prepped in-house?

Date that food should be thrown out

C4. T/F Glass thermometers are often considered the safest most accurate type of thermometer to use in the kitchen

False

C6. T/F frozen foods should always be thawed at room temp

False

C5. T/F you should line shelving with alminum foil

False, you should not line shelves with aluminum foil, sheet pans or paper

C5. What is the definition of the FIFO method?

First-In, FIrst-out Items with the earliest expiration dates are put in front to be used before items with later expiration dates

C5. Why should you reject frozen food that has ice crystals on it?

Ice crystals are evidence of thawing and re-freezing which could mean time-temperature abuse

C3. Where should hands NOT be washed?

In sinks designated for -food prep -dishwashing -utility service

C5. What is the best method of checking the temp of a delivery of fresh fish?

Insert a thermometer probe into the thickest part of the fish

C5. What is the most important part of choosing a food supplier?

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

C5.MIlk can be received at 45F under what condition?

It is cooled to 41F or lower in 4 hours

C5. What is required when recieving fish that will be served raw or partially cooked?

It must be correctly frozen before you receive it

C4. What is a TTI and what does it do?

Its a tag attached to packaging by a supplier with a color change in the window if the food has been temp-abused during shipment

C5. Top to bottom, store fresh pork, fresh salmon, lettucce, fresh chicken breast in a cooler

Lettuce Fresh salmon Fresh pork fresh chicken

C4. Can you take infrared readings through metal or glass?

No, remove anything between thermometer and the food such as metal, stainless steel, aluminum and glass

C3. Where can pathogens be found?

On hair and skin, food handlers must bathe before work

C5. When storing multiple raw food items in a cooler, what item should be placed on the lowest shelf? On the top shelf?

Poultry on bottom, seafood on the top shelf

C5.What is the storage order top to bottom

Ready to eat Fish Whole pork or beef Ground meat and fish Whole and ground fish

C5. What is the definition of a shell stock identification tag?

Shellstock ID tags indicate where the shellfish were harvested and have to be kept on file for 90 days from the date the shellfish was last used in its delivery container.

C4. What are thermocouples and thermistors?

Thermometers that measure temps through a metal probe and are displayed digitally, only need to insert the tip

C4. When do you use penetration probes

To check internal temperatures of food. Especially useful with thin food such as hamburger patties or fish fillets

C4. When do you use surface probes

To check the temp of flat cooking equipment, such as griddles

C4. When do you use immersion probes

To check the temp of liquids such as soups, sauces and frying oil

C4. When do you use an air probe

To check the temperature inside coolers and ovens

C8. What is the purpose of the FDA's public health interventions

To provide recommendations for controlling risk factors for foodborne illness

C4. T/F Before recording a temperature, wait for the thermometer reading to steady

True

C4. T/F The longer food stays in the temperature danger zone, the more time pathogens have to grow

True

C4. T/F the movement of food from purchasing and receiving through cooking and serving is known as the flow of food.

True

C5. Single-use items should be stored in their original packaging

True

C5. T/F Good manufacturing practices, or GMP's are the FDA's minimum sanitation and processing requirements for producing safe food

True

C5. T/F Ready to eat food and TCS food must include a date marking if it will be held for longer than 24 hours

True

C5. T/F You should never use empty food containers to store chemicals or put food in empty chemical containers

True

C5. T/F Meat, fish, poultry that is soft enough to leave an imprint if touched should be rejected

True

C4. How do you clean a thermometer

Wash, rinse, sanitize and air-dry

C5. What is the definition of a drop key delivery?

When a supplier is given access to the business afterhours to make a delivery where they place products in coolers, freezers and dry storage areas

C4. What is cross-contamination?

When pathogens are transferred from one surface to another

C8. What is a variance? (haacp)

a document allowing a requirement to be waived or changed

C8. food safety training is

a program needed in a food safety management system

C3. How long is the hand washing process?

atleast 20 seconds

C4. How often should thermometers be calibrated

before each shift and before each delivery, though some just have to be replaced

C5. What is the problem with storing raw ground beef above prepped salads?

cross-contamination

C6. T/F ready to eat food that has exceede time temp limits can be safely reconditioned

false

C4. What does an infrared thermometer measure?

food and equipment surfaces, less cross contamination

C4. Thermometers used to measure food must be accurate to +/-___F or +/- ____C Thermometers used to measure air temperature in food storage must be accurate to +/-___F or +/- ____C

food thermometers: +/-2F or +/- 1C food storage: +/- 3F or +/- 1.5C

C7. What is the maximum amount of time that hot TCS food may be hot-held without temp control?

four hours

C8. according to the FDA's public health interventions, which of the following is considered a "vehicle of contamination"

hands

C6. It is acceptable to recondition food, rather than dispose of it, if it was

held in the temperature danger zone for less than two hours

C4. When checking temperature of food with a probe, where do you insert the probe?

into the thickest part of the food, usually the center

C8. What is the purpose of HACCP principle 4

is to establish monitoring procedures and principles

C8. What is the purpose of HACCP principle 5

is to identify corrective actions

C8. what is an accurate HACCP statement?

its an integral part of acheiving managerial control within a food-service industry

C5. What are some things ready to eat food labels for at home eating must say?

quantity of the food list of ingredients list of artificial colors and flavors name and place of business, manufacterer and distributer

C6. Which food should not be offered on a childrens menu: Grilled cheese, fried chicken, spaghetti with meat sauce, rare hamburger

rare hamburger

C4. What device can record time-temp abuse during delivery of food? A.Bimetallic stemmed thermometer B. Thermocouple C.Time-temp Indicator D. Thermistor

time-temperature indicator

C8. Define the concept of Active managerial control

to actively control risk factors of foodborne illness

C8. What is the purpose of HACCP principle 3

to prevent or elimate the hazard

C8. What is the purpose of the FDA's health interventions?

to provide recommendations for controlling risk factors for food borne illness

C8. What is a food safety management system?

A group of procedures meant to prevent foodborne illness-

C4. The most important tool in preventing time-temperature abuse is

A thermometer

C4. A thermometer used to measure the temp of food must be accurate to what temp? A. +/-2F or +/- 1C B. +/- 6F or +/- 5C C. +/- 8F or +/- 7C D. +/- 4F or +/- C

A. +/-2F or +/- 1C

C7. Spoons or scoops used to serve food such as ice cream or mashed potatoes can be stored under running water that is atleast A. 135F B. 70F C.175F D.110F

A. 135F

C6. What is the minimum internal cooking temp and time for shell eggs that will be served immediately? A. 145F for 15 sec B. 155F for 15 sec C. 165F for 15 sec D. 135F for 15 sec

A. 145F for 15 sec

C5. Ready-to-eat TCS food must be labeled with a use-by-date if it is held for more than A. 24 hours B. 12 hours C. 4 hours D.48 hours

A. 24 hours

C5. When cold TCS food is delivered, what temperature should it be? A. 41F or lower B. 135F or higher C. No more than 50F internally D. Frozen Solid

A. 41F or lower

C5. What is the first object that should be visually inspected upon arrival of a food shipment? A. Delivery vehicle B. Packaging C. Ready-to-eat food D. Driver's clothing

A. Delivery vehicle

C5. When a food item is recalled by a manufacterer, what is the first thing you should do? A. Identify the recalled food based on the recall notice and remove the item from the inventory B. contact the local regulatory authorities to find out why it was recalled C. call the vendor and ask for a credit on your account as well as replacement products D. Close the food-service operation until further notice from the local health department

A. Identify the recalled food based on the recall notice and remove the item from the inventory

C5. A manager arrived one morning to find that an overnight key drop delivery of beef had been left outside the cooler. What should the manager do? A. Notify the supplier that the shipment is being rejected B. Leave the beef out to be cooked as soon as possible C. Immediately move the beef to the cooler D. Use the beef but inform the supplier to leave future shipments in the cooler

A. Notify the supplier that the shipment is being rejected

C5. When storing meat, poultry and seafood in coolers, which food should be on the top level> A. Ready-To-eat food B.Whole cuts of beef and pork C. Seafood D. Ground Meat and Ground Fish

A. Ready-To-eat food

C3. What should food handlers do after prepping food and before using the restroom? A. Take off their aprons B. Wash their hands C. Take off their hats D. Change their gloves

A. Take off their aprons

C5. Why does food in storage have to be rotated? A. To maintain quality and limit growth of pathogens B. To ensure all food is used C. To verify the presence of any food allergens D. To check that all labels and date markings are current

A. To maintain quality and limit growth of pathogens

C4. After chopping up raw chicken on a cutting board, it is essential that the board is washed, rinsed and A. sanitized B. dried C. stored D. scrubbed

A. sanitized

C5. Which of the following statements about recieving deliveries is the most accurate? A. staff should visually inspect delivery trucks for signs of any contamination B. Is it best to accept all deliveries at once and then inspect as they are stored C. There is no need to take sample temps or do spot checks of weights at delivery D. Food deliveries should be accepted only after regular business hours

A. staff should visually inspect delivery trucks for signs of any contamination

C4. Food that has remained in the temp danger zone for four or more hours must be A. thrown away B. reheated slowly C. flash frozen D. served immediately

A. thrown away

C6. When partially cooking TCS food during prep, the initial cooking time should not exceed A.60 minutes B. 5 minutes C. 15 minutes D. 30 minutes

A.60 minutes

C5. An inspection report for an approved supplier should review A.recieving and storage B. Record Keeping and preparation C. Lighting and water Supply D. plumbing and sewage

A.recieving and storage

C7. What is the necessary condition for holding cold TCS food without temperature controls? A.serve the food within six hours of holding at 70F or lower B. allow guests or staff to take home leftover food after 8 hours C. hold food at 70F or lower before removing it from the cooler D. label the food with the item name, caloric content, nutrients, and allergens

A.serve the food within six hours of holding at 70F or lower

C3. When is it acceptable to eat in an operation? A.when sitting in a break area B.When handling utensils C.When prepping food D. When washing dishes

A.when sitting in a break area

C3. When should you use antiseptics?

After handwashing, never in place of it

C4. How long do you allow for the thermometer to accurately read?

Atleast 15 seconds

C6. What is the minimum internal cooking temp for eggs that will be hot held for a service? A. 145F for 15 sec B. 155F for 15 sec C. 165F for 15 sec D. 135F for 15 sec

B. 155F for 15 sec

C6. When thawing food in a refrigerator, the temp should be kept at? A. 60F or lower B. 41F or lower C. 51F or lower D. 70F or lower

B. 41F or lower

C5. How many inches from the floor should the food be stored? A. 1 B. 6 C. 2

B. 6

C3. When should food handlers who wear gloves wash their hands? A. Before taking off the gloves B. Before putting on the gloves C. After applying a hand antiseptic D. After putting on the gloves

B. Before putting on the gloves

C3. After which activity must food handlers wash their hands? A. Putting on their gloves B. Clearing tables C. Serving Customers D. Applying hand Antiseptic

B. Clearing tables

C8. What is the first step to creating a crisis management plan? A.create a team B. Identify the hazard C.contact the media D. assemble a crisis kit

B. Identify the hazard

C4. A food handler has just finished trimming raw chicken on a cutting board and needs the board to prep vegetables. What must be done to the cutting board? A.It must be turned over to the other side B. It must be washed, rinsed and sanitized C. it must be rinsed in hot water and air dried D. It must be dried with a paper towel

B. It must be washed, rinsed and sanitized

C3. A food handler has been diagnosed with an illness from shigella spp. What should the manager tell his food handler to do? A. Work in a nonfood handling positition B. Stay home until a doctor approves a return to work C. Wear gloves while handling food D. Wash hands frequently while handling food

B. Stay home until a doctor approves a return to work

C6. A food handler thaws several frozen turkeys on a prep table. What is the danger this poses to the food? A, off flavors for the food B. Time-temperature abuse C. toxic metal poisoning D. cross-contamination

B. Time-temperature abuse

C3. When should hand antiseptics be used? A. when soap is unavailable B. after washing hands C. when gloves are not being used D. before washing hands

B. after washing hands

C3. How do you tell your staff to let them know when they are sick? (3 ways)

-Present signed statements where staff agree to report illness -provide documentation that staff have completed training -Posted signs of pocket cards to remind staff to notify managers when they are ill

C3. What are two things you NEVER do to gloves?

-blow into them -roll gloves on to make it easier

C4. What three ways is food being temperature abused?

-cooked at the wrong internal temperature -held at the wrong temperature -cooled or reheated incorrectly

C5. What could be two possible reasons for a food to be recalled by the manufacturer?

-food contamination -being mislabeled or mis-branded