ServSafe Practice

A food-contact surface must be cleaned and sanitized

Before working with a different type of food

Which is an example of physical contamination?

Bones in fish

__________ is the regular adjustments made to tools to keep them accurate

CALIBRATION

______ _______ points are points in a process where identified hazard(s) can be prevented , eliminated, or reduced to safe levels

CRITICAL CONTROL

If a food service employee has diarrhea or vomiting, he or she should

Call in sick and stay home

The three categories of food safety hazards are biological, physical and

Chemical

storing lemonade in a pewter pitcher can result in

Chemical contamination

Which food item may be handled with bare hands?

Chopped carrots for stew

After which activity must food handlers wash their hands?

Clearing tables

A customer calls the operation claiming to be sick from food that was eaten there. What should the manager do?

Collect information about symptoms and onset time

What is the first HACCP principle ?

Conduct a hazard analysis

Managers must take which action when they suspect that a food borne illness outbreak has occurred

Contact the regulatory authority

A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?

Corrective action

What should a food handler do when working with an infected cut on the finger ?

Cover the wound with an impermeable bandage or finger cot and a glove

When cooking raw foods in a microwave, food must be

Covered, stirred midway, and reach 165F

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

Assessment, plan, and implementation are the three steps to developing and operating

Critical control points

When should a food handler with a sore throat and fever be excluded from the operation?

Customers served are primarily a high-risk population

which surface must be both cleaned and sanitized?

Cutting boards

What should be done to ready-to-eat TCS food that will be prepped on-site and held for longer than 24 hours?

Date mark it

How can an operation assist customer with food allergies?

Designate a manager to answer all allergy related questions

Where should food handlers wash their hands?

Designated sink for handwashing

A food handler has been holding chicken salad for sandwiches in a cold well for seven hours. When she checks the temperature of the chicken salad, It is 54F (12C). What must the food handler do?

Discard the chicken salad

Who is required to wear a hair net while working

Dishwasher

All flooring in food prep areas must be

Durable

An imminent health hazard, such as a water supply interruption, requires immediate correction or

Evaluation of the situation

Cleaning reduces pathogens on a surface to safe levels

FALSE

Food prepared and served off-site must be packed in non insulated food containers

FALSE

Pathogens need six conditions to grow- food, acidity, temperature, time, oxygen, and mold

FALSE

The transfer of allergens from food containing an allergen to the food served to a customer is known as

Food allergen contact

A hand washing station should have hot and cold water, soap, a way to dry hands, and a

Garbage container

Which feature is most important for a chemical storage area?

Good lighting

The most important part of personal hygiene is

HAND WASHING

What is the correct way to store mops in between uses?

Hanging on a hook

The _______ ______ is the body's defense against illness

IMMUNE SYSTEM

Electrical power outages and sewage backups are classified as

Immanent health hazards

Where should personal items, like a coat, be stored in the operation?

In a designated area, away from food

The ambient air thermometer in a walk in cooler must be located

In the warmest part of the Unit

Which thermometer measures the temperature of both food and equipment surfaces without touching the surface?

Infrared thermometer

Which procedure would help protect food from contamination by food handlers and customers

Installing sneeze guards above the salad bar

A food handler should recalibrate a thermometer after

It falls on the floor

What is the most important factor in choosing an approved food supplier ?

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

A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next?

Label the item to prevent it from accidently being placed back in inventory

A buser poured some cleaner from its original container into a smaller working container. What else does the buser need to do?

Label the working container with its contents

What can cause signs of spoilage, including discoloration, slime, bubbles and odors on refrigerated foods such as jams ?

MOLD

what is the best way to protect food from deliberately tampering ?

Make it as difficult as possible for someone to tamper with it

A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control?

Management oversight

What are pathogens

Microorganisms that cause illness

In an operation, food contact surfaces should be

Nonpourus

Which is a biological contaminant?

Norovirus in shellfish

A piece of plastic is found in a bagel. Which type of hazard does the plastic post the customer

Physical

Glass from a broken lightbulb is an example of which type of contaminant?

Physical

Protective shields and shatter- resistant lightbulbs prevent against which type of contamination

Physical

What is the only jewelry that may be worn on the hands or arms while handling food?

Plain band ring

Which food must be cooked to 155F

Pork sausage

The area in front of a hand-washing station should be kept clear of unnecessary items and equipment because blocking access to the sink may

Prevent food handlers from washing their hands

____ ____ _____ food can be eaten without further preparation, washing or cooking

READY TO EAT

What food item does the FDA advise against offering on a children's menu?

Rare cheeseburgers

Norovirus is linked most often to which kind of food ?

Ready to eat food

How should the temperature of a shipment of sour cream be taken when it arrives at an operation?

Remove the lid of a container and put the thermometer stem into the sour cream.

What is the best way to handle recalled food items

Remove them from inventory and relocate them to a separate area

What is a basic characteristic of a virus?

Requires a living host to grow

The second compartment sink in a three compartment sink is for

Rinsing

A cross connection is a link between

Safe and contaminated water

A consumer advisory is required when

Scrambled eggs are served to a high risk population

When delivering food off-site service, raw poultry must be stored

Separately from ready-to-eat food

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

Smooth and durable

What is the main reason for food handlers to avoid scratching their scalps?

Spreading pathogens to the food

What must a manger do with a recalled food item in the operation?

Store the recalled item separately from other food

Once received, fresh poultry should be

Stored at an internal temperature of 41 F or lower

Pathogens grow best in food with little or no acid (t or F)

TRUE

Viruses can survive refrigerator and freezer temperatures

TRUE

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

Take off their aprons

To verify that cold TCS foods are being received at the proper temperature, food handlers should

Take the temperature with a calibrated thermometer

When the kitchen garbage can was full, an employee placed the full garbage bag on a prep table and tied it securely. Then he carried it to the Dumpster and disposed of it. What was done incorrectly?

The bag was placed on the prep table

A cook wore single-use gloves while forming 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.

A food handler who is receiving a food delivery observes signs of pests in the food. What should be done?

The shipment should be refused and prevented from entering the operation.

Why are elderly people at a higher risk for food borne-illness?

Their immune systems have weakened with age

A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food?

Throw the food away

Ice crystals on a frozen food item indicate

Time-temperature abuse

Which is a chemical contaminant?

Tomato juice served in a pewter pitcher

To prevent time-temperature abuse when transporting food, which practice should a food handler follow?

Transport hot TCS food in an insulated food container at 135F

Which food is one of the major food allergens?

Tree nuts

A food borne-illness outbreak occurs when

Two or more people get the same illness after eating the same food

How can a food handler prevent cross contamination when using a deep fryer

Use one deep fryer for the food that contains allergens

The " first-in first-out" rule refers to

Using older food supplies before older ones

Which does not require sanitizing?

Walls

After handling raw meat and before handling produce, what should food handlers do with their gloves?

Wash hands and change them

The first thing that food handlers must do before starting work is

Wash their hands

To use gloves properly,

Wash your hands before putting on gloves

Which is the most effective way to prevent viral food borne illnesses

Washing hands

What information should a master cleaning schedule contain?

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

When must a consumer advisory be provided for menu items containing TCS food?

When the item is raw or undercooked

In a refrigerator, raw ground meat should be stored

above the whole and ground turkey

A food handler with a sore throat and a fever should be excluded from working in a day-care center, because the children

are a high-risk population.

In addition to other criteria, how many people must have the same symptoms in order for a food borne illness to be considered an outbreak ?

at least 2

Store food service cleaning chemicals

away from food, utensils, and equipment used for food

One way for managers to show that they know how to keep food safe is to

become certified in food safety

To prevent food allergens from being transferred to food,

clean and sanitize utensils before preparing an allergen special order.

The correct order for cleaning and sanitizing food-contact surfaces is to

clean, rinse, sanitize, and air-dry

What Information does a chlorine test kit provide about sanitizing solution

concentration

Using the same knife to chop carrots for a salad immediately after cutting up raw chicken is an example of

cross contamination

A food handler must report which symptom to a manager

diarrhea

TCS food that is being held at 135°F or higher must have its temperature checked at least

every 4 hours

Surface probes check the temperature of

flat cooking equipment

AS group of procedures and practices that work together to prevent food borne illness is a(n)

food safety management system

A master cleaning schedule specifies which piece of equipment is to be cleaned, when it is to be cleaned, who is to clean it, and

how it should be cleaned

Which probe should be used to check the temperature of soup?

immersion

Using hard water when preparing a sanitizing solution will cause the sanitizer to be

less effective

A HACCP system focuses mostly on

major hazards at specific points within a food's flow through the operation

TCS food is often

moist and contains protein

The 6 conditions bacteria need to grow are food, acidity, temperature, time, oxygen, and

moisture

Soup on a buffet should be labeled with the

name of the food

Which type of pathogen needs to live in a host to survive?

parasites

A preschool cafeteria manager protects young children's health by serving

pasteurized eggs

Which type of probe should be used to check the temperature of a hamburger?

penetration

Which individual should apply pesticides in a foodservice operation?

pest control operator

The water provided to a handwashing sink must be

potable water only

The purpose of a food safety management system is to

prevent foodborne illness by controlling risks and hazards

The first step in the flow of food is

purchasing

If a delivery of fresh fish has dark spots or discoloration,

reject the fish

A food item that is received with an expired use-by date should be

rejected

After scraping and washing, what is the third step in cleaning and sanitizing a prep table?

rinsing

The first step in cleaning and sanitizing items in a three-compartment sink is

rinsing, scraping, or soaking items

Which symptom could mean a customer is having an allergic reaction to food?

swollen lips

To scoop ice use....

tongs

Grease and condensation buildup on surfaces can be avoided with correct

ventilation

What must food handlers do after touching their body or clothing ?

wash their hands

Which is a Big Eight food allergen?

wheat

To prevent the deliberate contamination of food, a manager should know whom to contact about the suspicious activity, monitor the security of the products, keep information related to food security on file, and know...

who is in the facility

When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap ?

10 seconds

Hands and arms should be scrubbed with soap for at least ______ seconds

10/15

Food being cooled must pass quickly through which temperature range to reduce pathogen growth?

125°F to 70°F (52°C to 21°C)

At what minimum temperature should hot TCS food be held?

135F

Hot food must be received at or above a temperature of

135F

What is the minimum temperature that must be maintained when holding hot soup for service?

135°F (57°C)

Hot TCS food being hot-held for service must be at what temperature?

135°F (57°C) or above

A pork roast must be cooked to an internal temperature of __________ for at least 15 seconds.

145F

Pork chops must reach which minimum internal cooking temperature for 15 seconds

145F

What is the minimum internal cooking temperature for seafood

145F (63C) or higher for 15 seconds

Brined ham must be cooked to an internal temperature of __________ for at least 15 seconds.

155°F

Eggs that will be hot-held for service must be heated to an internal temperature of __________ for at least 15 seconds.

155°F

Food handlers who plan to reheat leftover or previously prepared TCS food so that it can be held for service, must heat the food to an internal temperature of ________ within 2 hours and hold for 15 seconds

165F

A whole chicken must be cooked to an internal temperature of __________ for at least 15 seconds.

165°F

In a heat-sanitizing dishwasher, what is the minimum temperature for the final rinse?

180°F (82°C)

If FAT TOM conditions are right, bacteria will double their number as often as every_____ minutes

20

A food handler working in a hotel removes cold tuna salad from the cooler at 9:00 am and delivers it to a conference room for an 11:00 am buffet luncheon, where it is held without temperature control. By what time must the tuna salad be served or thrown out?

3:00 pm

According to the centers for disease control and prevention, there are approximately _______ million cases of food borne illness in the United States anually

40/52

What is the temperature danger zone?

41-135

Cold food should be received at

41F

Pathogens grow well in food that has a temperature between

41F & 135F

Shell eggs must be received at a maximum air temperature of

45°F

Cold food can be held without temperature control for ____ hours as long as it does not exceed 70F ( 21C)

6

Supplies should be stored away from the walls and at least ________ off of the floor

6 inches (15 centimeters)

Ready-to-eat TCS food that has been prepped in-house and stored at 41F or lower should be thrown out after _______ days

7

When using running water as a method of thawing food, the water temperature should be at or below

70 degrees F (21 degrees C)

What is the mega danger zone

70-120

Food must be cooled from 135°F (57°C) to ____within 2 hours.

70F

Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served?

70°F (21°C)

An operation has a buffet with 8 different items on it. How many serving utensils are needed to serve the items on the buffet?

8

A managers responsibility to actively control risk factors for food borne illnesses is called

Active managerial control

To prevent back flow, a sink must be equipped with a(n)

Air gap

A manger notices a build up of dust on the ceiling in the prep area. The most likely source of this contamination is

Air vents that have not been cleaned

When washing hands, the water should be

As hot as you can comfortably stand

Which is a safe way to thaw frozen food items?

As part of the cooking process

When may food handlers wear plain-band rings?

At any time

How high must legs be on table-mounted equipment?

At least 4 inches (10 centimeters)

Where should garbage cans be cleaned?

Away from food and utensils

How should chemicals be stored?

Away from prep areas

What is the leading cause of food borne illness ?

Bacteria

Which item should be rejected?

Bags of organic cookies in torn packaging