Servsafe Practice
Identify the 5 most common risk factors to keeping food safe
1. Purchasing ingredients from unsafe sources, 2. holding foods at the wrong temperatures, 3. poor hygiene practices, 4. using contaminated tools & equipment 5. improper cooking of foods
Erica is cooking a salmon filet. What specific internal cooking temperature ensures this fish is properly cooked? 145°F for 15 seconds 141°F for 15 seconds 135°F for 15 seconds 155°F for 15 seconds
145°F for 15 seconds Cooked seafood, including fish, shellfish, and crustaceans must reach an internal temperature of 145°F for 15 seconds to be safe from pathogens.
Terry is checking the temperature of a beef roast. For a properly cooked beef roast, the thermometer must read ____. - 155°F for 15 seconds - 145°F for four minutes - 145°F for 15 seconds - 155°F for four minutes
145°F for four minutes Explanation: Whole roasts of pork, beef, veal, and lamb must reach an internal temperature of 145°F throughout the roast, so the reading must hold for four minutes to ensure doneness.
How many people in the United States have food allergies? - 10 million - 15 million - 25 million - 5 million
15 million
What temperature does injected meat need to be cooked to
155 degrees
What temperature does ostrich and emu (ratites) need to be cooked to?
155 degrees
What temperature does reheated food need to be cooked to?
165
What temperature does mechanically tenderized meat need to be cooked to?
165 degrees
What temperature does stuffed meat need to be cooked to?
165 degrees
Meats, seafood, eggs, or poultry cooked in the microwave must reach an internal temperature of ____. 135°F 155°F 175°F 165°F
165°F Microwaved foods should be cooked to 165°F to ensure they are properly cooked throughout and safe from pathogens.
Dylan is roasting chicken for dinner service. He inserts the thermometer into the thickest part of the breast and knows it is safely cooked when the thermometer reads ____. - 145°F for <1 second - 155°F for <1 second - 135°F for <1 second - 165°F for <1 second
165°F for <1 second Explanation: Poultry (such as whole, ground chicken, or chicken pieces, turkey, or duck) must be cooked to an internal temperature of 165 degrees F for <1 second (instantaneously) to be safe from a harmful level of pathogens.
How many people need to get sick for it to be considered an outbreak?
2
Thermometers can be off + or - how many degrees?
2
How long do you have to use thawed chicken?
24 hours
Tabletop equipment needs to be on a shelf that is at least ___ inches off the floor.
4
Cold foods that are ready to serve need to be held at what temperature?
41 degrees or lower
The most dangerous temperature range for preparing, handling, or holding foods is ____. - above 50° F - 32° F to 100° F - above freezing - 41° F to 135° F
41° F to 135° F Explanation: This is the defined temperature range at which bacteria grows rapidly, causing foods to become unsafe. Room temperature falls within this range, making food prep, handling, and holding susceptible if not controlled. It is also known as the TDZ, which stands for Temperature Danger Zone.
What air temperature does live shellfish, shucked shell fish, milk, and eggs have to be RECEIVED at.
45 degrees
Surfaces that are in constant use should be washed and sanitized every _____ hour or......
4; or in between tasks
The temperature of foods should be taken every ___ hours and you should _______ temperature
4; record
Gloves should changed every ___ hours or.....
4; when you change tasks
What temperature does the dry storage area need to be?
50-70 degrees
Food should be store at least ___ inches off the floor
6
Ready to eat TCS foods that have been prepared can be safely held in cold storage for ____ days at 41°F or lower. 3 5 8 7
7 Properly stored, cold ready to eat TCS foods can be kept for seven days.
What is the maximum amount of days that ready to eat foods can be stored in the refrigerator?
7 days
Water should be no warmer than ___ degrees when thawing it under running water
70
When cooling a stock it should be below ___ degrees in 2 hours and below 41 degreess in ___ hours
70; 4
Shell shock identification tags should be kept how many days after the last item was sold or served
90 days
Which of these is NOT true of hand washing? - Antibacterial soap must be used to wash hands. - Using either a hand dryer or paper towel to dry hands is acceptable. - Hand scrubbing should take place for at least 10-15 seconds. - Hot water should be used to wash hands.
Antibacterial soap must be used to wash hands. Explanation: While antibacterial soap can be used, it is not a must for effective hand washing.
You are the only staff member in the room and notice a guest seems to be having an allergic reaction. What is your best response?
Call 911
What does FIFO stand for and what does it mean?
First in First out, to rotate stock properly by using the old stock before the new stock
Which of these is NOT true about food allergies and customer service? - Food allergens can cause death. - Food containing possible allergens should be prepared with different utensils and equipment. - It is the responsibility of kitchen staff to make sure allergen-containing food is kept separate from other food all through the preparation process. - Food handlers who work off-site are not required to answer questions about food ingredients and allergies.
Food handlers who work off-site are not required to answer questions about food ingredients and allergies. Even off-site workers are responsible for knowing food ingredients and answering allergy-related questions. All of the other answer choices are true.
Which of the following is true of the handwashing sink and the handwashing area? - It must be large enough for prep food to save time. - It should have a large enough basin to stack dirty pans if needed. - It must have single-use paper towels or a hand dryer. - It must have a drain large enough to dump dirty water.
It must have single-use paper towels or a hand dryer. Explanation: A properly stocked handwashing area should have soap, single-use paper towels or a hand dryer, and a garbage container, and the sink should have hot and cold running water.
Karen takes coleslaw out of the refrigerator at noon and places it on the table to serve at a picnic. What precaution must be taken to ensure the coleslaw remains safe? - Make sure the coleslaw doesn't exceed 70 degrees F within six hours - Make sure the coleslaw is in a container with a snap lid - Make sure the coleslaw doesn't exceed 70 degrees F within four hours - Make sure the coleslaw is in a large shallow bowl
Make sure the coleslaw doesn't exceed 70 degrees F within six hours explanation Cold food can be held without temperature control for up to 6 hours if it was kept at 41 degrees F or below until the time it was removed from refrigeration. If the cold food exceeds 70 degrees F within 6 hours it must be discarded. Although food being held for service should be covered to protect against contamination, the lid is not required to be a snap closure lid. Large shallow containers are often used to cool hot food safely but are not a safety requirement for holding food.
Paul has noticed droppings and ripped packaging in the storage room. What should he do? Thoroughly clean the storage room. Notify the manager. Set pest traps. Notify the health department.
Notify the manager. Pests can lead to foodborne illness, so signs of eggs, droppings, torn or ripped packaging, nests, or bite marks should be immediately reported to the manager.
metal shavings are which type of contaminant
Physical contamination
Which of the following is not a sign of thaw in received frozen foods? ice crystals water stains stiff packaging leaking
Stiff packaging Explanation: Frozen foods must be received frozen solid. Ice crystals, leaking packages, and water stains are signs the food has thawed and should be rejected. Thawing in frozen foods is known as time and temperature abuse.
Ricky notices a small box of frozen chicken breasts on the counter that have been left out of the freezer and have begun to thaw. What action should she take? - Cook them to a temperature over 135°F. - Leave them where they are as someone may have left them out to thaw. - Tell the manager. - Put them back in the freezer.
Tell the manager Explanation: The safest action for Olivia to take is to inform a manager. Leaving the chicken, cooking it, or putting it back in the freezer may not be safe options as the chicken may now be harboring bacterial growth.
At a minimum, how long should the entire hand-washing process take? - 15 seconds - 60 seconds - 45 seconds - 20 seconds
The correct answer is: 20 seconds Explanation: The entire process of scrubbing, rinsing, and drying hands should take at least 20 seconds. The scrubbing portion should last at least 10-15 seconds. (This is according to currently published standards. When studying for ServSafe tests, you should be attuned to their standards, regardless of what is stated in other sources.)
Which of these is NOT true of self-service areas? - Common items don't require labels. - Customers must get a clean plate at each visit. - Each item must have its own serving utensil. - Self-service areas should be monitored.
The correct answer is: Common items don't require labels. Explanation: Each item on a self-service buffet requires a clear label.
Although all food is in danger of becoming spoiled, which is NOT considered a "high-risk" food for bacterial contamination? - uncooked chicken - eggs - melon - bread
The correct answer is: bread Explanation: Although bread is at risk for developing mold as it ages, the other options are all considered "high-risk" foods and they typically become contaminated much faster if not properly stored. Melon, besides being raw produce, is at risk due to its high water content.
Chef A has a beard. In order to work in a food service establishment, Mark must ____. - only work in non-food prep areas - shave his beard - wear a beard guard in food prep areas - stand six inches away from foods
The correct answer is: wear a beard guard in food prep areas Explanation: Covering beards with a beard guard is part of practicing good personal hygiene, which keeps customers safe from foodborne illness.
Betzy is thirsty and wants to keep her beverage nearby. How and where can she store it? - Under no circumstances are personal drinks allowed in a food preparation area. - The drink must be in a covered container with a straw and stored in a non-food prep area. - The drink must be labeled and stored in a designated space in the food prep area. - As long as the drink is properly covered and labeled, it may be kept in any location that is convenient.
The drink must be in a covered container with a straw and stored in a non-food prep area. Explanation: Personal beverages must be kept covered and in a non-food prep area to prevent spilling or contamination.
When someone has a sensitivity or intolerance, you must ____. - treat it as you would an allergy - treat it less seriously than an allergy - treat it depending on the food associated - treat it more seriously than an allergy
Treat it as you would an allergy Allergen special order procedures should be used for customers with sensitivities and intolerances and taken just as seriously as allergies.
A guest orders Pesto Primavera. You would avoid serving this dish to them if you knew that they had which type of allergy? - soy - egg - tree nut - peanut
Tree nut
True or false food that is being held more than 24 hours needs to be labeled?
True
Which of these items is appropriate to wear when preparing food? - artificial nails - a medical alert bracelet on the wrist - fingernail polish on trimmed and filed nails - a plain wedding band on the finger
a plain wedding band on the finger Explanation: A plain wedding band is an acceptable item to wear when preparing food. Other jewelry (including medical alert bracelets and necklaces) is not. Nails must be kept trimmed and filed, but they may not have polish on them. Artificial nails are prohibited.
The correct setup of a three compartment sink is ____. - detergent water, clear water, and sanitizer water - clear water, detergent water, and sanitizer water - detergent water, sanitizer water, and clear water - sanitizer water, detergent water, and clear water
above the roast beef
Which of these is not a time that a food handler should change gloves? - if they are dirty or torn - after handling ready-to-eat foods - every four hours - before starting a new task
after handling ready-to-eat foods Explanation: Gloves should be changed before, not after, handling ready-to-eat foods. Otherwise, at minimum, gloves must be changed every four hours, and they should always be changed whenever they are dirty or torn. They should also be replaced after touching raw food or dirty objects, such as trash. Gloves should never be washed or reused.
When a customer with a food allergy orders a dish from the menu with the help of a knowledgeable server, this is a(n)
allergen special order
Ciguatera toxin is commonly found in
amberjack fish
The least likely of these foods to transport bacteria would be ____. - a glass of milk - a cold bologna sandwich - a glass of water - an open-faced hot turkey sandwich with gravy
an open-faced hot turkey sandwich with gravy Explanation: The least likely carrier of bacteria is food that has been cooked or heated after handling. The other choices are considered prime bacteria carriers if hygiene precautions are not followed.
In severe cases of allergic reactions, ____ could occur. - low health inspector scores - time-temperature abuse - anaphylaxis - cross-contamination
anaphylaxis Allergic reactions can have a wide range of symptoms, the worst being anaphylaxis which could result in death.
Which of the following is not one of the approved ways for cooling hot foods in a fast and safe manner? - adding ice to the food - placing the food in an ice-water bath - at room temperature - stirring the food with an ice paddle
at room temperature Explanation: Hot foods left to cool at room temperature pass through the temperature danger zone and are at risk of harboring harmful levels of pathogens.
A "Contains" statement usually appears ____. - on the shipping box of a product - as the first ingredient of the product's ingredients list - at the end of the product's ingredients list - on the front of a product
at the end of the product's ingredients list Allergens are usually shown in a "Contains" statement like a regular ingredients list that says "CONTAINS: PEANUTS" in bold at the end of the ingredients list.
A soup bowl is washed but not rinsed properly, and there is still some soap on the bowl's surface when the soup is served to the next guest. Which type of food contamination would this be considered? - sanitation - chemical - physical - biological
chemical Explanation: There are three types of food contamination: physical, chemical, and biological. Chemical contamination occurs when a chemical such as a cleaner, pesticide, or sanitizer interacts with food.
Which list represents proper sanitation for a surface? - clean the surface, rinse the surface, sanitize the surface, allow the surface to air-dry - clean the surface, sanitize the surface, rinse the surface, allow the surface to air-dry - sanitize the surface, clean the surface, rinse the surface, dry the surface with a towel - clean the surface, rinse the surface, sanitize the surface, dry the surface with a towel
clean the surface, rinse the surface, sanitize the surface, allow the surface to air-dry Explanation: In order for a surface to be considered sanitized, you must clean the surface, rinse the surface, sanitize the surface, allow the surface to air-dry, in that order
What are some common TSC foods
fish, meat products, potato dishes, dairy, eggs, cooked vegetables, and creams or custards.
What should food service providers do to prevent Hepatitis A
food workers should never touch ready-to-eat foods with bare hands, and should carefully wash their hands after using the bathroom
Which of these actions would be considered cross-contact? - frying cod, then hush puppies - frying onion rings, then donuts - frying hush puppies, then donuts - frying mushrooms, then onion rings
frying cod, then hush puppies Explanation: Frying one of the Big Eight ingredients, then something else, would cause cross-contact. The allergens from cod could mix with the hush puppies, causing cross-contact.
Which of these is usually not a symptom of an allergic reaction to food? - hives - shortness of breath - headache - swelling of the tongue and throat
headache
Which of these is not considered one of the "Big Eight" of allergy-producing foods? - shrimp - salmon - tofu - honey
honey Tofu (soy), salmon (fish), and shrimp (shellfish) are all members of the "Big Eight" of allergy-inducing foods. Some people are allergic to honey, but it is not considered one of the "Big Eight".
Towels used for cleaning should be stored ____. - in a clean apron - in your back pocket - in the sanitizer sink - in a bucket of sanitizer solution
in a bucket of sanitizer solution Explanation: Cleaning towels should be kept in a designated bucket of sanitizer solution and used only for light food spills.
desir is experiencing vomiting and diarrhea. She should ____. - wash hands thoroughly after using the bathroom - inform her manager of these symptoms - only work in the dish room - monitor her temperature
inform her manager of these symptoms Explanation: Sick food handlers could pass harmful bacteria to food, equipment, or coworkers, which could make customers sick.
According to Federal law, a food label must include allergen ingredients if ____. - it contains any possible food allergen - it contains nuts or eggs - it contains an allergen and will not be cooked before serving - it contains any of the "Big Eight" food allergens
it contains any of the "Big Eight" food allergens Federal law only requires allergen labeling on food containing any of the Big Eight food allergens, which include nuts and eggs, plus six other allergens. Cooking does not reduce allergic effects of food.
A food item does not have to be labeled with food allergens if ____. - it has no artificial ingredients, like preservatives - it is produced on-site for retail sale - it has a common name - it contains only one ingredient
it contains only one ingredient Foods with more than two ingredients must be labeled with allergens. None of the other answer choices provide a valid reason for not labeling for allergens.
A guest is allergic to eggs. A food containing which of these ingredients will most likely be a problem for them? - mayonnaise lecithin flour whey
mayonnaise
Which parts must every FOOD LABEL contain? ingredients and expiration (use by) date name of food and potential allergies name of the food and expiration (use by) date potential allergies and expiration (use by) date
name of the food and expiration (use by) date
A server is not required to tell a customer the ingredients of a dish in which scenario? - The dish contains a secret ingredient that is part of a trademark. - The dish is a simple menu item. - none of these - The ingredients of the dish are considered common knowledge.
none of these
You can kill most bacteria in food by ____. - refrigerating - freezing - drying - none of the these
none of these Bacteria is not killed by any of these actions. The bacteria just become inactive, but are revived upon return to a normal state.
Which food causes 80% of all food allergy-related fatalities?
nuts
How many foods can cause allergic reactions? - nearly 100 - over 160 - 8 - 25
over 160 Explanation: Although there are only 8 foods that are responsible for 90% of allergic reactions, some form of allergy can be attributed to over 160 different food items.
Which of the following is not considered a biological contaminant? - fungi - pest droppings - bacteria - parasites
pest droppings Explanation: Biological contaminants are microscopic contaminants that you might not be aware of. They include bacteria, viruses, parasites, and fungi. Known collectively as pathogens, these contaminants cause most foodborne illness.
Stacey has finished her afternoon prep of chopping lettuce for tonight's salad bar. She puts the lettuce in the cooler. This is an example of ____. - preventing poor personal hygiene - preventing time-temperature abuse - ordering from safe sources - preventing pests
preventing time-temperature abuse Once Journey chops the lettuce, its risk of time and temperature abuse only increases. Keeping it in the cooler until it is needed is an example of preventing time-temperature abuse.
Parasites are commonly associated with
ready to eat foods
You went to a friend's picnic and contracted salmonella from some food you ate there. You must ____. - tell the manager at your restaurant job before returning to work - report it to health officials - refrain from eating the type of food that was contaminated - stay out of work at your restaurant job for four days
report it to health officials Explanation: Any sickness from Salmonella, Shigella, E. Coli, or Hepatitis A must be reported to health officials. A doctor's note is required in order to return to work.
Your customer informs you they have a crustacean allergy. Which of these menu items should they avoid? teriyaki salmon shrimp paella striped bass cod with capers
shrimp paella Crustacean shellfish include shrimp, crab, and lobster, and are considered part of the Big Eight, meaning they are among the most common allergens.
Which of these could cause cross-contamination when preparing food? - using the same cutting board for dicing tomatoes and peppers - using the same cutting board for preparing raw chicken and lettuce - using the same cutting board for different parts of the chicken - using the same cutting board for two different varieties of gluten-free bread
sing the same cutting board for preparing raw chicken and lettuce Different cutting boards should ideally be used for preparing raw meat and vegetables. At a minimum, the board should be thoroughly sanitized in between the two preparations. As long as all bread cut on the board either contains gluten or is gluten-free, this shouldn't cause cross-contamination. Note that ever-changing allergen guidelines may require additional restrictions with regard to gluten, nuts, and other allergens during the food preparation process.
A restaurant offers six types of dressings at their self-serve station. How many ladles must they have? - one - eight - six - four
six
The FIFO (First In First Out) procedure pertains to ____. placing cold buffet items in front ordering the most expensive items first receiving freezer items first storing products with the earliest use-by dates in front
storing products with the earliest use-by dates in front Explanation: FIFO (First In First Out) ensures the oldest items in storage are placed in front of newer items and used first.
Which of the following foods is not considered one of the Big 8 that cause the most allergic reactions? soy strawberries peanuts eggs
strawberries Many foods contain allergens, but the Big 8 are the most common: milk, eggs, soy, tree nuts, peanuts, wheat, fish (such as bass, flounder, and cod), and crustacean shellfish (such as crab, lobster, and shrimp).
Which of the following is not a step servers must take when their customer places an allergen special order? - suggest menu items that don't contain the allergen - suspend all access to the customer's table - mark the order and inform the kitchen - disclose the secret ingredients on your menu
suspend all access to the customer's table
A slice of pecan pie would be the worst dessert choice for a child with these allergies. - soy and peanuts - milk and peanuts - tree nuts and wheat - milk and eggs
tree nuts and wheat
One way to minimize the activation of food allergies in customers is ____. - use different equipment to prepare dishes with different ingredients - wash hands before preparing food - wear a head covering - refrain from working when ill
use different equipment to prepare dishes with different ingredients While all of these practices are important in food preparation, using different equipment specifically addresses contamination of food with allergens.
Which of these would NOT be considered part of good hygiene in food handling? - using a paper towel to open the bathroom door after washing your hands - drying your hands with a paper towel after washing them - using soap to lather your arms and hands - using hand sanitizer when you can't wash your hands
using hand sanitizer when you can't wash your hands Explanation: Using hand sanitizer is not a substitute for hand-washing when handling food. All of the other answer choices are considered to be good food-handling practices.
What is the correct order of proper cleaning to avoid cross-contact? - sanitize, wash, rinse - rinse, wash, sanitize - wash, sanitize, rinse - wash, rinse, sanitize
wash,rinse, sanitize Items used in food preparation should be washed, rinsed, and sanitized to protect against cross-contact. This includes surfaces.
Caesar dressing would typically be considered a safe-choice item for a person with which type of food allergy? fish wheat egg milk
wheat
Though any food can cause a person to have a severe allergic reaction, four foods, in particular, are often the cause of anaphylaxis. Which of these is not one of the four foods? - shellfish - peanuts - tree nuts - wheat
wheat The four foods that most often cause a severe food allergy reaction in people include peanuts, tree nuts, shellfish, and fish. Although wheat may cause a severe or anaphylactic reaction in some people, it is not one of the main four.
When washing dishes in a three compartment sink, what temperature does the washing water need to reach?
110 degrees
Maria is monitoring the hot foods buffet. What temperature should the foods be when she checks them, to indicate they are safe? 135°F or higher 145°F or higher 41°F or higher 165°F or higher
135°F or higher Foods being held for service, like in a hot buffet, must be kept out of the temperature danger zone range of 41°F to 135°F to keep pathogens from growing to harmful levels.
ground pork, lamb, veal, and seafood need to be cooked to ____ degrees
145
Which of the following items contains one of the Big Eight ingredients? - caramelized onions - beef stock - applesauce - cheesecake
Cheesecake Milk and milk products are considered part of the Big Eight, meaning they are among the most common allergens.
It is the responsibility of service staff to ____. - be aware of symptoms of an allergic reaction to food - be knowledgeable about menu item ingredients - do all of these things - be able to suggest alternatives to allergy-causing dishes
Do all these things
What group of individuals has a high risk of food borne illness?
Elderly people
Which of the following can NOT be cleaned and sanitized? - a cracked cutting board - dull knives - greasy pans - the wall
a cracked cutting board Explanation: Worn or cracked items can not be properly cleaned or sanitized. Pathogens may be lodged in dents and cracks.
Which of the following is not necessary for an off-site label? - a list of ingredients - the name of the food - a use-by date and time - instructions for reheating and serving
a list of ingredients Explanation: Foods used for off-site service, such as catering, are at risk of time and temperature abuse during transport and should be clearly identified with specific reheating, serving, and use-by information to keep them safe.
Bones left in a salmon filet is an example of what? a biological hazard poor personal hygiene cross-contamination a physical hazard
a physical hazard Explanation: Any physical thing found in food, either naturally occurring such as bones or seeds, or objects such as glass, staples, or bandages, is considered a physical hazard
Mike cut his finger at work two days ago and now it is oozing and seems to be infected. He should ____. - go to the urgent care center immediately - place a bandaid, antibacterial ointment, and finger cot over his affected finger - cover it with an impermeable cover such as a bandage or finger cot, and then wear a single-use glove on the affected hand - tell a manager about the finger and not work in direct contact with food
cover it with an impermeable cover such as a bandage or finger cot, and then wear a single-use glove on the affected hand Explanation According to ServSafe guidelines, if a wound is located on the hand it should be covered with an impermeable finger cot or bandage, and a single-use glove should be worn over it. Antibiotic ointment, while possibly helpful for healing, is not a ServSafe requirement. It is fine to inform the manager of the injury, but if proper procedures are followed by the food handler direct food contact isn't contraindicated. While Mike's injury may require treatment, that level of urgency was not conveyed in the question and is therefore not the best choice.
The mixing of small food proteins from one item to another is known as ____. the Big Eight cross-contact poor hygiene cross-contamination
cross contact Cross-contact involves the mixing of allergens from one item or surface to another, and can put allergic customers at risk.
Preventing allergic reactions in the front of the house involves ____. - using separate tools and utensils - not reusing fryer oil - describing dishes - washing hands before preparation
describing dishes Explanation: Describing dishes is one of the ways in which servers in the front of the house can prevent allergic reactions. The other choices are back of the house procedures. Try Again