SERVSAFE
A thermometer used to measure the temperature of food must be accurate to what temperature?
+/-2F or +/-1C
What are the 5 common mistakes that can lead to food borne?
1. Failing to cook food adequately 2. Holding food at incorrect temps 3. Using contaminated equipment 4. Practicing poor personal hygiene 5. Purchasing food from unsafe sources
What should a manager know to prevent the deliberate contamination of food?
1. Who is in the facility 2. Monitor the security of products 3. Keep information related to food security on file 4. Who to contact about suspicious activity
A food handler is reheating commercially processed cheese sticks, which will be hot held on a buffet. What temperature must the cheese sticks be reheated to?
135F (57C)
At what minimum temperature should hot TCS food be held?
135F (57C)
What is the maximum distance the sneeze guards can be located from the self service counter to protect food from contamination?
14 inches (35cm)
What is the minimum internal cooking temperature for eggs that will be hot held for service?
155F (68C) for 15 seconds
What is the minimum internal cooking temperature for ground beef?
155F (68C) for 15 seconds
What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave oven?
165F (74C)
What is the minimum internal cooking temperature for stuffed pork chops?
165F (74C) for 15 seconds
What temperature must TCS food be reheated to if it will be hot held?
165F (74C) for 15 seconds
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 table top equipment on legs the space between the base of the equipment and the table top must be at least what?
4 inches (10cm)
At what maximum internal temperature should cold TCS food be held?
41F (5C)
What is the correct temperature for receiving cold TCS FOOD?
41F (5C) or lower
When partially cooked 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 TCS food that as prepped in house be stored?
7 days
What is the maximum water temperature allowed when thawing food under running water?
70F (21C)
An operation has a small salad bar with 8 different items on it. How many serving utensils are needs to serve items on the salad bar?
8
When should hand antiseptics be used?
After washing hands
What is the only completely reliable method for preventing back flow?
Air gap
How many inches from the floor should food be stored?
At least 6 inches (15cm)
A food handler will be wearing single use gloves to chop lettuce for an hour. When must the food handlers hands be washed?
Before starting the task
At what temperatures do most food borne pathogens grow most quickly?
Between 70F and 125F (21C and 52C)
What should handlers do to prevent food allergens from being transferred to food?
Clean and sanitize utensils after use
What item must customers take each time they return to a self service area for more food?
Clean plate
After which activity much food handlers wash their hands?
Clearing tables
What is the first step in developing a HACCP plan?
Conduct a hazard analysis
A broken water main has caused the water in the operation to appear brown, what should the manager do?
Contact the local regulatory authority before use
What is the most important way to prevent a food borne illness from bacteria?
Control time and temperature
What is an important measure for preventing food borne illness?
Controlling time and temperature
What must food handlers do immediately after thawing food in the microwave oven?
Cook it
The temperature of a pot of beef stew is check during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an an example of which HACCP principal?
Corrective action
A food handler drops the end of a hose into the mop bucket and turns the water on to fill it. What has the food handler done wrong?
Created a cross connection
What can occur if prep tables are not cleaned and sanitized between uses?
Cross contamination
What is the problem with storing raw ground beef above prepped salads?
Cross contamination
What must be included on the label of TCS food that was prepped in house?
Date that the food should be thrown out
What are the most common symptoms of a food borne illness?
Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaudice
If food contact surfaces are in constant use how often must they be cleaned and sanitized?
Every 4 hours
A food handler was assigned to clean an unplugged slicer that was too difficult to move. The removable parts were taken off, cleaned, and sanitized. Food bits were removed. After the machine was wiped down it was sanitized and allowed to air dry. Then the food handler put the machine back together. What mistake was made?
Failed to rinse the machine after wiping it down with detergent and water
What should be done when throwing away chemicals?
Follow label instructions and regulatory requirements
What is the purpose of a food safety management system?
Identify and control possible hazards throughout the flow of food
Which probe should be used to check the temperature of a large stockpot of chili?
Immersion probe
When storing food using the FIFO method, where should the food with the earliest use by dates be stores?
In front of food with later use by dates
Which type of thermometer can read temperature without touching the items surface?
Infrared
What is the best method of checking 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
Milk can be received at 45F (7C) under what condition?
It is cooled to 41F (5C) or lower within 4 hours
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 the board to prep vegetables. What must be done to the cutting board?
It must be washed, rinsed, and santitized
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 a cooler?
Lettuce Fresh salmon Fresh pork roast Fresh chick breasts
What is required for measuring the sanitizing rinse temperature in a high temperature dish washing machine?
Maximum registering thermometer
The temperature of a roast is checked to see if it has met its critical limit of 145F (63C) for 4 minutes. This is an example of which HACCP principal?
Monitoring
What organization creates national standards for food service equipment?
NSF
A guest called a restaurant and told the manager about getting sick after eating there. The guest complained of vomiting and diarrhea a few hours after eating raw oysters. What pathogen probably caused the illness?
Norovirus
Which food items can be displayed in a self service area without the use of packaging, sneeze guards, or a display case to protect them from contamination?
Nuts in a shell
What piece of jewelry can be worn on a food handlers hand or arm?
Plain band ring
A server cleans a dining table with a wiping cloth and then puts the cloth in an apron pocket. What is the risk that could cause a food borne illness?
Poor cleaning and sanatizing
What is the most important way to prevent a food borne illness from a virus?
Practice good personal hygiene
Which area of the operation is usually required to be the brightest?
Preparation
Which food should not be offered on a children' menu: a rare hamburger, fried chicken tenders, grilled cheese sandwich, or spaghetti with meat sauce?
Rare hamburger
Shiga toxin producing E. coli (STEC) is commonly linked with what type of food?
Raw ground beef
What is sanitizing?
Reducing pathogens to safe levels
A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot held unit. The temperature was 120F (49C), which did not meet the operations critical limit of 135F (57C). The chef recorded the temperature in the log and reheated the soup to 165F (74C) for 15 seconds. Which was the corrective action?
Reheating the soup
What is the correct way to clean and sanitized a prep table?
Remove food from the surface, wash, rinse, sanitize, and air dry
Parasites are commonly linked with what type of food?
Seafood
A food handler can cool a stockpot of clam chowder by placing 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
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 form work?
Sore throat with fever
What is a TCS food?
Sprouts
A food handler has diarrhea and has been diagnosed with an illness from shigella spp. What should the manager tell this food handler to do?
Stay home until approved to return to work
The deli serves cold sandwiches in a self serve display. Which step in the flow of food would be a critical control point?
Storage
A food handler stored a sanitizer spray bottle on the shelf above the prep table that had just been sanitized. Throughout the day, the food handler used the sanitizer on the prep table, storing it in the same spot. What should the food handler have done differently?
Stored the sanitizer bottle away from the prep area
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 see the doctor
What must food handlers do to make sure sanitizing solution for use on food contact surfaces has been made correctly?
Test the solution with a sanitizing kit
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.
An operation received a violation in the outside area of the facility, the manager reviewed the area and saw that the dumpster was placed on a freshly graveled drive. The lids were closed and the drain plug was in place to prevent the dumpster form draining. What was the problem?
The surface under the dumpster should have been paved with concrete or asphalt
An operation has a build up of grease and condensation on the walls and ceiling. What is most likely the problem?
The ventilation system is not working correctly
Why are preschoolers at a higher risk for food borne illness?
They have not built up strong immune systems
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 problem with this situation?
Time-temperature abuse
A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food?
Time-temperature abuse
Frozen shrimp is rejected during receiving for having larger ice crystals on the food and packaging. What is the problem that caused this?
Time-temperature abuse
Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a food borne illness?
Time-temperature abuse
What device can be used to record time-temperature abuse during the delivery of food?
Time-temperature indicatior
Which part of the plate should a food handler avoid touching when serving customers?
Top
A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
Toxin
How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?
Up to the dimple in the thermometer stem
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
Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of with HACCP principle?
Verification
Signage posted at a hand washing station must include a reminder to staff to what?
Wash hands before returning to work
Besides information on chemical concentration and water temperature what other machine setting information should be posted on dish washing machines?
Water pressure
When is it acceptable to eat in an operation?
When sitting in a break area
How should flatware and utensils that have been cleaned and sanitized be stored?
With handles facing up
What is the best way to eliminate pests that have entered the operation?
Work with a licensed pest control operator (PCO)
