ServSafe

closure of the operation by the regulatory authority

A backup of raw sewage and significant lack of refrigeration can result in..?

procedures and practices

A food safety management system is a group of ___________ preventing foodborne illness?

washed, rinsed, and sanitize

A foodhandler has finished trimming a raw chicken on a cutting board and needs it to prep vegetables. What must be done to the cutting board?

inspector's ID

A person shows up at a restaurant claiming to be a health inspector, what should the manager ask for?

Amnesic shellfish poisoning

A person who ate raw oysters later became disoriented and suffered memory loss, what illness could cause this?

7 days

A restaurant that has prepared tuna salad can store it at 41 degrees or lower for a maximum of how many days?

washed, rinsed, and sanitized

After pesticides have been applied, food-contact surfaces should be..?

safe chemical handling

All new staff should receive training on..?

HACCP plan

An operation that wants to smoke food as a method of preservation must have a(n)?

41 degrees

At what max internal temp should cold TCS food be held?

135 degrees

At what minimum internal temp should hot TCS food be held?

50 to 70 degrees

At what temperature should dry-storage rooms be kept?

between 70 and 125 degrees

At what temperatures do foodborne pathogens grow most quickly?

warm, moist, and dark

Cockroaches typically are found in places that are?

toxic-metal poisoning

Cooking tomato sauce in a copper pot can cause which illness?

Staphylococcus aureus

Covering wounds can help prevent the spread of which pathogen?

food allergies

Eggs and peanuts are dangerous for people with which condition?

moisture

FAT TOM stands for Food, Acidity, Time, Temperature, Oxygen and

between 41 and 135 degrees

Foodborne pathogens grow well at temperatures...

Salmonella Typhi

Foodhandlers cannot work in their operation if they have an illness caused by which pathogen?

prepping food

Foodhandlers should not eat, drink, smoke, or chew gum or tobacco while..?

sore throat and fever

Foodhandlers who work in a nursing home cannot work in the operation if they have which symptom?

NSF

Foodservice equipment that has been certified as meeting certain standards may be stamped with the ______ mark?

purchased from an approved, reputable supplier

Foodservice operations should not use mushrooms unless then have been..?

once a year

Generally, operations that use a private water source, such as a well, must have it tested at least..?

check with the local regulatory authority

How can foodservice managers find out which chemical sanitizers are appropriate for their operations?

at least 100 degrees

How hot should the hot water at a handwashing station get?

open the carton and insert a thermometer stem into the food

How should cartons of cloeslaw be checked for correct receiving temperature?

every 4 hours

If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?

in a secure location, away from food

If pesticides are stored in the operation, where should they be kept?

lettuce, fresh salmon, fresh pork roast, fresh chicken breasts

In top-to-bottom order, how should a fresh pork roast, fresh salmon, a carton of lettuce, and a pan of fresh chicken breasts be stored in a cooler?

guided discussion

In which training method does a trainer ask a series of questions to draw on the knowledge and experience of the learners?

surface temperature of a grill

Infrared thermometers should be used to measure the...?

food allergies

Itching and tightening of the throat are symptoms of what?

kept so employees can access them

Material safety data sheets (MSDS) should be..?

kept covered with tight-fitting lids

Outdoor garbage containers should be?

1

Serving utensils should be used to serve max of _________ food items at a time?

purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect temperatures, practicing poor personal hygiene and using contaminated equipment

The CDC has determined 5 common risk factors for foodborne illness what are they?

make sure that staff have the knowledge and skills to keep food safe

The manager's responsibility for staff food safety training is to..?

1. deny pests access to the operation, 2. deny pests food, water, and a nesting or hiding place, 3. work with a licensed PCO to eliminate pests that do enter

Three basic rules of an integrated pest management program are..?

shields on heat lamps

To keep food from being contaminated by lighting use..?

separate from

To prevent chemical contamination, chemicals should be stored________ food and utensils?

clean and sanitize utensils before use

To prevent food allergens from being transferred to food...?

wash their hands

Viruses such as Norovirus and hepatitis A can be spread when foodhandlers fail to...?

165 for 15 sec within 2 hours

What are the time and temp requirements for reheating TCS food for hot holding?

water temp, conveyor speed, and water pressure

What information should be posted on or near a dishwasher?

link between sources of safe and dirty water

What is a cross-connection?

reducing pathogens to safe levels

What is sanitizing?

wash, rinse, sanitize, air-dry

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

put the stock pot in ice water

What is the correct way to cool a stockpot of clam chowder?

time-temperature abuse

What is the danger when thawing food at room temp?

conduct a hazard analysis

What is the first step in developing a HACCP plan?

41 degrees

What is the maximum acceptable receiving temperature for fresh beef?

155 degrees

What is the minimum internal cooking temp for eggs that will be hot-held for later service?

165 degrees

What is the minimum internal cooking temp for eggs, meat, poultry, and seafood cooked in a microwave?

155 degrees

What is the minimum internal cooking temp for ground beef?

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

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

air gap

What is the only completely reliable method for preventing backflow?

to identify and control possible hazards

What is the purpose of a food safety management system?

monitor the policies and procedures

What is the third step in active managerial control?

45 degrees

What is the warmest acceptable receiving temperature for eggs?

strong, oily

What kind of odor is a sign that roaches might be present?

wash their hands

What must foodhandlers do after touching their hair, face or body?

cook it

What must you do to keep food safe after thawing it in a microwave?

cooking food to the right temperature

What practice can reduce Salmonella spp. in poultry to safe levels?

follow label instructions and any regulatory requirements that apply

What should be done when throwing away chemicals?

take off their apron

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

cover the wound with a bandage and a glove or finger cot

What should foodhandlers do if they cut their fingers while preparing food?

human elements, building interior, building exterior

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

the foodhandler must be told to not come in to work

When a foodhandler has been diagnosed with shigellosis, what steps must be taken?

4 inches

When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least?

refill

When returning to self-service lines for more food, customers should not_____ their dirty plates?

top

When serving, it is important to avoid touching the _____ of a plate?

before putting on the gloves

When should foodhandlers who wear gloves wash their hands?

after washing hands

When should hand antiseptics be used?

when an employee is hired, and then periodically after that

When should staff receive food safety training?

sell-by or discard date

When storing ready-to-eat TCS food that was prepared on site, what information must be included on the label?

on the bottom shelf

Where should raw poultry be placed in a cooler?

state and local regulatory authority

Which agency enforces food safety in a restaurant?

Hepatitis A

Which foodborne illness has been linked with ready to eat food and shellfish contaminated by sewage?

serving raw oysters from a display tank

Which is an example of when a HACCP plan is required?

Staphylococcus aureus

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

Immersion probe

Which thermocouple probe should be used to check the temperature of a large stockpot of soup?

Shiga toxin-producing E. coli

While commonly linked with contaminated ground beef, what pathogen has also been linked with contaminated produce?

pest control operator

Who should apply pesticides?

their immune systems have weakened with age

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

2 or more

for a foodborne illness to be considered an

chemical

the three categories of food safety hazards are biological, physical and?

165 degrees

what is the minimum internal cooking temp for stuffed pork chops?

flows opposite its normal direction because of water pressure

Backflow is when water...?