ServSafe Pt. 2

What is the focus of active managerial control?

Anticipating and planning for potential risks of foodborne illnesses

ALERT stands for

Assure Look Employees Report Threats

Thermometers used to measure the temperature of food need to be accurate to __________.

+/-2°F or +/-1°C

place in order from top to bottom shelf: raw fish, ready to eat salad, beef roast, raw chicken, and raw ground beef

1. Ready to eat salad 2. Raw fish 3. raw roast 4. raw ground beef 5. raw chicken

How long does a foodservice operation typically have to correct a violation of a priority foundation item?

10 days

For proper handwashing, the temperature of the water should be at least _________.

100 degrees F

Hot food should be held at what internal temperature?

135 degrees F

Reheat commercially processed and packaged food to an internal temperature of at least __________.

135 degrees F

Prepared hot meatballs from a caterer should be at what temperature when receiving?

135 degrees F or less

Temporary units can typically operate in one location for less than

14 days

What is the minimum internal cooking temperature for mechanically tenderized meat?

155 degrees F for 15 seconds

TCS food for hot-holding must be reheated to an internal temperature of __________.

165 degrees F for 15 seconds

What is the maximum internal temperature at which cold food should be held before removing it from refrigeration?

41 degrees F or higher

Cut or sliced melon should be at what temperature when receiving?

41 degrees F or less

Bacteria grow rapidly in what temperature range?

41-135 degrees F

Fresh blue point oysters should be at what temperature when receiving?

45 degrees F

Whole shell eggs should be at what temperature when receiving?

45 degrees F or less

In two-stage cooling, total cooling time cannot be more than _____ hours.

6 hours

What is the longest amount of time a food handler can take to cool food from 135°F (57°C) to 41°F (5°C) and have it remain safe?

6 hours

What is the maximum amount of time food should be partially cooked if it is going to be finished cooking at a later time?

60 minutes

When holding cold food without temperature control, at what temperature should cold food be thrown out instead of served?

70 degrees F

Pathogens grow the most rapidly in temperatures between

70-125 degrees F

Within the temperature danger zone, pathogens tend to grow the fastest between __________.

70°F (21°C) and 125°F (52°C)

How long does a foodservice operation typically have to correct a violation of a priority item?

72 hours

Some blast chillers cool food from 135°F to 37°F (57°C to 3°C) within how many minutes?

90

Shellstock identification tags must be kept on file from the date the last shellfish was used from its delivery container for __________.

90 days

Which type of dishwashing machine is a multiple-tank machine with a peg-type conveyor?

Carousel machine

Which governmental organization provides educational services in the field of sanitation?

Center for disease control and prevention (CDC)

Which food should be delivered at 41°F (5°C) or lower when received at delivery?

Cold TCS food items

Which two HACCP principles help a manager identify and evaluate hazards?

Conduct a hazard analysis and determine critical control points.

What is the first HACCP principle?

Conduct a hazard analysis to identify the hazards across the process and specify control measures

What is the first step in an effective treatment from a PCO?

Conduct a thorough inspection of the facility and grounds.

What is the primary focus of the FDA's public health interventions?

Controlling the common risk factors for foodborne illness to prevent outbreaks

What is a characteristic required for equipment to meet NSF standards?

Corrosion resistant

Which employee characteristic is a challenge to food safety?

Culture

What is considered a challenge to an operation's food safety?

Employees juggling time pressure with safety issues.

Which agency is responsible for inspecting all food except meat, poultry, and eggs?

FDA

How should a manager respond when a customer calls to report a foodborne illness?

Fill out a foodborne illness report

What does FAT TOM stand for?

Food, Acidity, Temperature, Time, Oxygen, Moisture

What do the initials GMP stand for in reference to purchasing products from a supplier?

Good Manufacturing Practices

Which virus can be prevented by excluding staff with jaundice from the operation?

Hepatitis A

What is the purpose of date marking?

Indicates when food should be sold, eaten, or thrown out

Which is true about the FDA Food Code?

It provides recommendations for food safety regulations.

What is the correct way to store shell eggs?

Keep the shell eggs at an air temperature of 45°F or lower.

Which is typically the last step done when rejecting a shipment?

Log the incident on the invoice with precise details and action taken.

Why is TCS food likely to become unsafe?

Pathogens grow well in it

Which item should be rejected when receiving food?

Reduced oxygen packaging with discoloration

Which of these is an example of a corrective action taken when time and temperature standards are not met?

Reheat the food to the correct temperature if within the safe guidelines of reheating

Which bacteria can be prevented by controlling flies inside and outside of the operation?

Shigella Spp.

Flies are a threat to human health because they spread pathogens such as

Shigella spp.

Which agency is responsible for issuing licenses and permits, as well as enforcing regulations for food operations?

State and local authorities

What is a distinction of equipment that carries the NSF designation?

The equipment approved by the NSF is typically easy to clean, durable, and resistant to damage.

What is the potential penalty for refusing to allow an inspector access to the operation?

The inspector could revoke the operation's permit.

If the inspector identifies clear evidence of a foodborne-illness outbreak related to the operation, what outcome is likely?

The operating permit may be immediately suspended

Which requirement of mobile units that serve food is accurate?

They must follow the same rules as permanent operations if serving TCS food.

What is a characteristic of TCS food item

They need time and temperature control to limit the growth of bacteria.

What is one of the most common symptoms associated with the toxins from seafood?

Tingling in various parts of the body

What should be done to repair a door that does not have a threshold?

Use weather stripping

What is a typical symptom of chemical contamination?

Vomiting and diarrhea

Gloves do not need to be worn when ___________.

Washing produce

Which type of probe would be used to check the temperature inside coolers and ovens?

air

What is the most serious allergic reaction to food?

anaphylaxis

How should single-use items be stored?

at least 6 inches off the floor

Which food items require time and temperature control for safety?

baked potatoes

What is one of the most important ways to prevent the spread of shigellosis?

basic personal hygiene and frequent hand washing.

The ________ stationary-rack machine combines the wash and rinse cycles in a single tank.

batch -type dump

Select all that apply.You need to exclude the food handler from the operation if they have:

been vomiting,have diarrhea,jaundiced

use what kind of thermometer: Internal temperature of a pork roast

bimetallic probe

What type of contaminant is the greatest threat to food safety?

biological

Which food item is considered to be at low risk for pathogen growth?

bread

Which wall finish is recommended for use in the kitchen?

ceramic tile

If there is a backup of raw sewage in a foodservice operation, what should be done first?

close down the affected area

When using the ice-point method to calibrate a thermometer, the sensing area should be

completely submerged in ice water

Bacteria grow best in food that

contains little or no acid

After initially cooking partially cooked food, what is the next step?

cool the food correctly

What happens when cross-connection occurs?

dirty water comes into contact with clean water

Which statement about kitchen restrooms is accurate?

doors for restrooms should be self-closing

Outdoor containers should have ______ kept in place.

drain plugs

Which bacteria can contaminate meat during slaughtering?

e-coli

Flooring should be smooth, durable, nonabsorbent, and _______.

easy to clean

Which food can be kept at air temperature of 45 degrees F

eggs

What is an essential step in the process of slacking frozen food?

ensure that the food does not exceed 41 degrees F

Which HACCP principle must be considered before establishing monitoring procedures?

establish critical limits

A foodhandler who has sore throat with fever should be _____________ from the operation if you primarily serve a high-risk population.

excluded

Which food, received fresh, is the most sensitive to time-temperature abuse?

fish

The ________ is a high-capacity, multiple-tank machine with a peg-type conveyor.

flight type

Areas with heavy water exposure should have their own ______.

floor drain

Which of the following products should be discarded?

food missing manufacturer's use by date

Shelving, tabletops, and bins should be made of

food-grade plastic

Frozen shrimp, corn, or peas should be at what temperature when receiving?

frozen solid

The majority of dishwashing machines sanitize with either chemical solutions or __________.

high temperature water

Backsiphonage is the term that refers to:

high water use creating a vacuum that sucks contaminants back into the water supply.

Salmonella Typhi lives only in

humans

What is the best way to prevent the deliberate contamination of food?

identify where food is most at risk and take steps to protect it

use what kind of thermometer: Internal temperature of a pot of soup

immersion probe

When checking the temperature of food, insert the thermometer stem or probe __________.

into the thickest part of the food

When hiring a PCO, check references and confirm that your PCO

is licensed in accordance with state requirements.

To prevent food from becoming unsafe, you must prolong which phase of bacterial growth?

lag

The manager needs to know that indoor garbage containers must be:

leak proof

Victims of foodborne illnesses may experience

long-term disability

Lighting intensity is typically measured in __________.

lux

Which type of food carries the highest risk of causing a foodborne illness?

milk and dairy products

What is the goal of a well-designed kitchen plan in terms of safety?

minimize the time food spends in the food danger zone

Where are aflatoxins commonly found?

mold

Sharp objects can easily damage ___________.

nonporous, resilient flooring

An illness from a ____________ is not as common as one caused by a virus.

parasite

The four types of __________ that can contaminate food are viruses, bacteria, parasites, and fungi.

pathogens

When cross-contamination occurs, what is being transferred between food or unwashed hands and prep areas, equipment, utensils, or other food?

pathogens

What are the big eight allergens?

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

use what kind of thermometer: Internal temperature of a hamburger patty

penetration probe

An employee coming to work sick is an example of

poor personal hygine

If a foodservice operation closes voluntarily after a significant health hazard has been discovered during an inspection, the operation does not have to __________.

post a suspension order at a public entrance to the operation

Which type of imminent health hazard poses the greatest risk of pathogen growth?

power outages

The five most common food-handling mistakes include purchasing food from unsafe sources, failing to cook food correctly, holding food at incorrect temperatures, using contaminated equipment, and

practicing poor personal hygiene.

What is one of the most important ways to prevent the spread of shigellosis?

prevent flies from entering the operation

Why should the water pipes to the dishwashing machine be kept as short as possible?

prevent loss of heat

Interventions published by the FDA are designed to protect

public health

The five common mistakes that can lead to foodborne illness are failing to cook food​ adequately, holding food at incorrect​ temperatures, using contaminated​ equipment, practicing poor personal​ hygiene, and

purchasing from unsafe sources

Which type of hard-surface flooring is most resistant to wear in kitchen and public areas?

quarry tile

____ means a material that can react to a shock without breaking or cracking.

resiliency

Leftover TCS food should be thrown out if it has been in a cooler for more than __________.

seven days

What is the maximum length of time that ready-to-eat TCS food may be stored in the cooler before it must be thrown out?

seven days

There are two groups of seafood toxins fish toxins and _______ toxins.

shellfish

When checking the temperature of packaged food, the thermometer stem or probe should __________.

should not touch the package

What must be clearly stated on the label on food that is packaged on-site for retail sale?

sources of major pathogens

Which is a TCS food? bread flour starwberries sprouts

sprouts

Teaching employees correct food safety rules is sometimes complicated by

staff with varying levels of education

What is an example of a physical contaminant

staples

food that can be held indefinitely when stored properly?

sugar and salt

Which type of probe would be used to measure the temperature of a griddle?

surface

When food contamination is confirmed or suspected, who typically issues a recall?

the food item's manufacturer

When checking temperatures with a bimetallic stemmed thermometer, insert the stem into:

the food up to the dimple.

A meat inspection stamp contains a number that refers to __________.

the meat process plant

The benefit of purchasing a thermistor instead of a bimetallic stemmed thermometer is

the sensing area is in the tip of the stem

What does the food handler need to know about cutting board safety?

they can be made of nonabsorbent wood such as hard oak or maple.

What should be done if a correct internal food temperature has clearly not been maintained for hot foods?

throw the foods out

Food that has remained in the temperature danger zone for four or more hours must be:

thrown away

Why did the FDA create the A.L.E.R.T. tool for restaurant and foodservice operations?

to help operations create a food defense program

Why are grease traps installed in foodservice operations?

to prevent drain blockage

A gap between what staff need to know and what they actually know is known as a(n) __________.

training need

Which condition stems from bacteria only carried in humans?

typhoid fever

What must be included on the labels of food delivered off-site?

use-by date and time, reheating instructions, and service instructions

To prevent the deliberate contamination of​ food, a manager should know who is in the​ facility, monitor the security of​ products, keep information related to food security on​ file, and know

who to contact about suspicious activity

At a minimum, nonpublic water systems should be tested at least each __________.

year

Nonpublic water systems should be tested at least each _________. The report should also be kept on file in the operation.

year

Plant toxins are another form of

Biological contamination