ServSafe final examA foodborne illness can cost a restaurant greatly. Which of the following is not a cost associated with a foodborne illness?

What three points should a food defense program focus on to prevent possible threats to food?

Human element, building interior, building exterior

Cross-contact

The transfer of allergens from food containing an allergen to the food served to a customer.

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.

Why are the elderly people at a higher risk for foodborne illnesses?

Their immune systems have weakened with age.

Outdoor garbage containers should be

kept covered with tight-fitting lids

Material Safety Data Sheets (MSDS) should be

kept so employees can access them

Hepatitis A- virus JAUNDICE;

linked to ready to eat food and shellfish from contaminated water

Norovirus- virus;

linked to ready to eat food and shellfish from contaminatedwater; makes people contagious within hours of eating them

Bimetallic stemmed thermometer-

measures temps between 0-220F

Common food allergens:

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

Molds grow well in food with little

moisture

Bacteria

pathogens that grow rapidly when conditions are right. some produce toxins that make people sick

virus

the leading cause of foodborne illness. best control by practicing personal hygiene

cross-contamination

the spreading of pathogens from one surface or food to another

what cannot be destroyed be cooking or freezing once they form in food.

toxins

Deliveries should be stored immediately after they have been inspected.

true

The two FAT TOM conditions that the food handler can control are time and temperature.

true

Thermometers should be calibrated regularly to make sure the readings are correct.

true

Your hands can transfer pathogens from one food to another.

true

Viruses such as Norovirus and Hepatitis A can be spread when food handlers fail to

wash their hands

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

It must be correctly frozen before you receive it.

A foodhandler 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.

Which is not an example of cross contamination?

Two different types of salad mixing together

what does the USDA inspect and regulate?

USDA inspects and regulates meat, poultry and eggs

What should food handlers do if they cut their fingers while prepping food?

Cover the wound with a bandage and a glove or finger cot.

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

Cross-contamination

Thermometers need to be accurate to

+ or - 2F

what are TCS Foods list come examples:

- TCS foods: Food that need time & temperature control for safety example: Milk & dairy, Meat, Fish, Baked potatoes, Tofu or other soy protein, Sliced melons, cut tomatoes, cut leafy greens, Shell eggs, Poultry, Shellfish, Heat treated plant food such as cooked rice, beans and vegetables, Sprout & sprout seeds, Untreated garlic and oil mixtures

Anaphylaxis

- a severe allergic reaction that can lead to death

Samonella

- bacteria linked to ready to eat food and beverages

Shigella

- bacteria that can be transferred by flies

Toxic Metals

- pewter, copper and zinc

7 HACCP Principles (Hazard Analysis Critical Control Points)

1) Conduct a hazard analysis 2) Determine critical control points 3) Establish critical limits 4) Establish monitoring procedures 5) Identify corrective actions 6) Verify that they system works 7) establish procedures for record keeping and documentation

5 ways food become unsafe:

1) Purchasing food from unsafe sources 2) Failing to cook food correctly 3) Holding food at incorrect temperatures 4) Using contaminated equipment 5) Practicing poor personal hygiene

Handwashing steps order

1) wet hands and arms 2) apply soap 3) scrub hands and arm vigorously 4)rinse hands and arm thoroughly 5) dry hands and arms

What is the correct order of steps in a three compartment sink?

1. Rinse, scrape or presoak items. 2. Clean/wash items in a detergent solution at least 110°F. 3. Rinse item either by spraying with water or dipping into water. 4. Sanitize item by soaking in hot water or by a sanitizer solution. 5. Air dry items by placing items upside down so they will drain.

Hot food received at ____ or higher

135F

internal temperatures for food 165- 155- 145- 135-

165- poultry, stuffing made with fish meat or poultry, stuffed meat, seafood, poultry or pasta, food cooked in the microwave, food being reheated 155- ground meat, injected meat, ground seafood, shell eggs that will be hot-held for service, ratites (ostrich or emu) 145- seafood, steaks/chops/roasts of pork, beef, veal, and lamb; commercially raised game; shell eggs that will be served immediately 135- fruit, vegetables, grains (rice, pasta) and legumes (beans, refried beans) that will be hot held for service

Beef stew must be cooled from 135°F to 70°F within ____ hours and from 70°F to 41°F or lower in the next ______ hours.

2, 4

The whole handwashing process should take at ____ least seconds.

20 seconds

Gloves need to be changed every _____ hours when in constant use

4

Cold food received at

41F

cold tuna salad for sandwiches should be held at...

41°F or lower

Live shellfish and eggs received at air temp of

45F

Food should be stored at least ___ inch(es) off the floor.

6

How long must an object being sanitized with a chlorine solution remain in contact with the solution?

7 seconds

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

70

Cross contact-

An allergen in one food being transferred to another food

A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?

April 8

Coffee cups should be handled by the

handle

When should food handlers who wear gloves wash their hands?

Before putting on the gloves

Foodborne pathogens grow well at temperatures

Between 41° F to 135° F

Contaminants: Biological- Chemical- Physical-

Biological- pathogens Chemical- cleaners, sanitizers, toxic metals Physical- hair, bones

What is the first step in developing a HACCP plan?

Conduct a hazard analysis

Excluded when...

Excluded- vomiting, diarrhea, jaundice or diagnosed with any of the viruses or bacterias

What should be done when throwing away chemicals?

Follow label instructions and any regulatory requirements that apply.

What should be done when throwing away chemicals?

Follow the label instructions and regulatory requirements

Ready-to-eat food

Food that can be eaten without further preparation, washing, or cooking.

FATTOM stands for

Food, Acidity, Time, Temperature, Oxygen, Moisture bacteria grows best when these conditions are correct

What is the purpose of a food safety management system?

Identify and control possible hazards throughout the flow of food

A foodborne illness can cost a restaurant greatly. Which of the following is not a cost associated with a foodborne illness?

Increased customer sales

When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff?

Labels on food

What is a cross-connection?

Link between sources of safe and dirty water

Which thermometer should be used to monitor the temperature of the sanitizing rinse in a dishwashing machine?

Maximum registering

What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals?

Occupational Safety and Health Administration

What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?

Pasteurized

Who should apply pesticides?

Pest control operator

A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot-holding unit. The temperature was 120F, which did not meet the operation's critical limit of 135F. The chef recorded temperature in the log and reheated the soup to 165F for 15 seconds. Which was the corrective action?

Reheating the soup

What is the correct way to clean and sanitize a prep table?

Remove food from the surface, wash, rinse, sanitize, air-dry

Sore throat and fever-

Restricted when you DON'T serve high risk populations

What should a food handler do to make gloves easier to put on?

Select the correct size gloves

Which pathogen is primarily found in the hair, nose, and throat of humans?

Staphlococcus aureus

What scenario can lead to pest infestation?

Storing recyclables in paper bags

TTI-

Time Temperature Indicator- sticker added to refrigerated/frozen food that changes colors when it has been at an unsafe temperature at any time

Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this?

Time-temperature abuse

Cooling food-

have total of 6 hours to do so; first 2 hours to get from 135 to below 70; next 4 hours to get from 70 to below 41.

Which of these practices can help prevent cross-contamination?

Using a designated cutting board when prepping meat.

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

Variance from the local regulatory authority

What is the correct way to clean and sanitize a prep table?

Wash, rinse, sanitize, air-dry

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

Water pressure

Water should be at least ____f for handwashing

Water should be at least 100F for handwashing

Which is a source of potable water?

Water transport vehicles

When can glass thermometers be used?

When enclosed in a shatterproof casing

FDA inspects and regulates...

all food EXCEPT meat, poultry and eggs

Staphylococcus-

bacteria carried in the nose and on the skin of 30-50 percent of healthy adults; Food handlers transfer this type of bacteria to food when they touch the infected areas of their bodies and then touch food without washing their hands; prevented by good personal hygiene.

E-Coli

bacteria linked to ground beef and contaminated produce

what is the only pathogen that grows without oxygen.

botulism

What does the CDC do?

conduct research into the causes of foodborne-illnesses outbreaks and investigates them

What must you do immediately after thawing food in a microwave?

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 principle?

corrective action

The three basic rules of an integrated pest management program are: 1) deny pests access to the operation, 2)______ , and 3) work with a licensed PCO to eliminate pests that do enter.

deny pests food, water and shelter

Pooled eggs-

eggs that have been cracked and stored in a container; store at 41F or lower

High Risk Populations-

elderly, preschool age children, people with comprised immune systems (people with cancer or on chemotherapy, people with HIV/AIDS, transplant recipients, people taking certain medications)

how often should you check the temperature of food that is being held?

every 4 hours

Bacteria grow well in foods with high levels of acidity.

false

Food is in the temperature danger zone when it is kept at temperatures between 0°F and 41°F.

false

Leaving food out at room temperature to thaw it is perfectly acceptable as long as the temperature is checked regularly.

false

Food handler must be excluded from the food service operation if they have any of the following except which?

fever

Eggs and peanuts are dangerous for people with which condition?

food allergies

A food safety management system is a group of ______ for preventing foodborne illness.

procedures and practices

Parasites are commonly associated with what food?

produce

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

rare hamburgers

Storage order in the fridge from top to bottom

ready to eat food, seafood, whole cuts of beef and pork, ground meat and ground fish, whole and ground poultry

Parasites-

require a living host to live and reproduce; linked to seafood and wild game

Which of the following is considered a chemical hazard?

sanitizer

To keep food from being contaminated by lighting, use ____

shields on heat lamps

Food handlers should keep their fingernails

short and unpolished

Containers of raw shucked shellfish bigger than one-half gallon must have the name and address of the packer, the certification number, and a ____

shucked date

Large ice crystals in a case of frozen food are evidence that the product may have been

thawed and refrozen

Flatware and utensils that have been cleaned and sanitized should be stored

with the handles facing up