SERVSAFE 7th edition
Name three features that a good bimetallic thermometer should have-
1 - Calibration nut - this is used to adjust the thermometer so that it is accurate 2 - Easy to read markings - clear markings reduce the chance that someone will misread the temperature 3 - dimple - the dimple on the stem shows the end of the temperature-sensing area
When must thermometers be calibrated?
1 - after they have been bumped or dropped 2 - after they have been exposed to extreme temperature changes 3 - before deliveries arrive 4 - before each shift
Monitoring time and temperature to keep food safe. To keep food safe it must be closely monitored, the most important tool you have to monitor temperatures is the thermometer. List three types commonly used in operations-
1 - bimetallic stemmed thermometer 2 - thermocouples 3 - thermistors
Food is being temperature abused if handled in the following ways-
1 - cooked to the wrong internal temperature 2 - held at the wrong temperature 3 - cooled or reheated incorrectly
List four key points to prevent Cross-Contamination-
1 - use separate equipment for ready-to-eat food and raw foods. This can be done by using colored cutting boards- example- green for produce, Red for meats and a white cutting board for ready to eat foods like breads, bagels, etc. 2. Always wash, rinse and sanitize equipment after each use. 3. Prep raw and ready to eat foods at different times. 4. Buying food that does not require much prepping or handling.
How to wash your hands-
1 - wet hands and arms. Using running warm running water 2- apply soap (make sure there is enough soap to build up a good lather. 3. Scrub hands and arms vigorously for 10 to 15 seconds 4. Rinse hands and arms throughly 5. Dry hands and arms (must use a single use paper towel or a hand dryer)
List the steps used to calibrate a thermometer using the ice-point method?
1. Fill a container with ice. (Use crushed ice if you have it) Add tap water until the container is full. Ice should be above the water. Note - stir the mixture well 2. Put the thermometer stem or probe into the ice water. Make sure the sensing area is submerged. Wait 30 seconds or until the indicator has stopped moving. Note- do not let the stem or probe touch the container. 3. Adjust the thermometer so it reads 32 F (0 C)
What are the big eight allergens?
1. Milk 2. Eggs 3. Fish such as bass, flounder and Cod 4. Peanuts 5. Tree nuts, such as walnuts and pecans 6. Crustacean shellfish such as crab, lobster, and shrimp 7. Wheat 8. Soy
Key points to avoid Time-Temperature-Abuse-
1. Monitoring- learn which food items should be check, how often, and by whom. 2. Tools - make sure the correct thermometer are available 3. Recording- make sure all temperatures are recorded regularly. Make sure the time the temperature was taken is indicated 4. Have procedures in place that limit the time that TCS foods spend in the danger zone 5. Train all food handlers what to do when time and temperature standards are not met.
Allergy Symptoms- what are seven reaction that might indicate a person is having a allergic reaction?
1. Nausea 2. Wheezing or shortness of breath 3. Hives or itchy rash 4. Swelling of various parts of the body, including the face, eyes, hands and feet 5. Vomiting and/or diarrhea 6. Abdominal pain 7. Itchy throat
Staff members MUST tell the manager if they have been diagnosed with an illness from any one of these pathogens:
1. Norovirus 2. Hepatitis A 3. Shigella spp 4. Shiga-toxin producing E.coli (STEC) 5. Salmonella Typhi 6. Nontyphoidal salmonella
How does food become unsafe:
1. Purchasing food from unsafe sources 2. Failing to cook food correctly 3. Holding food at incorrect temperature 4. Using contaminated equipment 5. Practicing poor personal hygiene
Guidelines for aprons-
1. Remove aprons when leaving prep areas. For example , aprons should be removed and stored before taking out the garbage or using the restroom. Or anytime you leave the kitchen area. 2. NEVER wipe your hands on your apron
Guidelines for jewelry-
1. Remove jewelry from hands and arms before prepping food or when working around prep areas. Food handlers cannot wear any of the following- - Rings, except for a plain band - Bracelets, including medical bracelets - Watches 2. Your company may also require you to remove other types of jewelry. This may include earrings, necklaces, and facial jewelry. These items can fall off and become a physical contaminant. Ornate jewelry can be difficult to clean and can hold pathogens. Servers may wear jewelry IF allowed by company policy
Staff members should be excluded from coming into work if they have ANY of the following symptoms:
1. Vomiting 2. Diarrhea 3. Jaundice (a yellow of the skin or eyes) 4. Sore throat with fever 5. Infected wound or boil that is open or draining (unless it can be properly covered)
As a manager, you should watch food handlers for signs of illness. That could include watching for things like-
1. Vomiting 2. Excessive trips to the bathroom 3. Yellowing of the skin, eyes and fingernails 4. Cold sweats or chills (indicating a fever) 5. Persistent nasal discharge and sneezing
Guidelines for proper Hair restraints-
1. Wear a clean hat or other hair restraint when in a food-prep area. This can keep hair from falling into food and onto food contact surfaces. 2. Do NOT wear hair accessories that could become physical contaminants. Hair accessories should be limited to items that keep hands out of hair and hair out of food. 3. Do NOT wear fake eyelashes. They can become physical contaminants. 4. Food Handlers with facial hair should also wear a beard restraint.
Guidelines for clean clothing-
1. Wear clean clothing daily 2. Change soiled uniforms, including aprons , as needed to prevent contamination 3. If possible , change into work clothes at work 4. Store street clothing and personal belongings in designated areas. This includes items such as backpacks, jackets, electronic devices, keys, and personal medications. Make sure these items are stored in a way that does not contaminate food, food-contact surfaces, and linens. 5. Keeps dirty clothing that is stored in the operation away from food and prep areas. You can do this by placing dirty clothes in no absorbent containers or washable laundry bags. This includes dirty aprons, chef coats, and other uniforms.
A thermometer used to measure the temperature of food must be accurate to what temperature? A. +-2 F or +-1c B. +-4 F or +-3c C. +-6F or +-5c D. +-8F or +-7c
A. +-2F or +-1 c
When cooling TCS food, the temperature must go from 135F to 70F (57C to 21C) A. 2 hours B. 4 hours C. 6 hours D. 8 hours
A. 2 hours
When partially cooking food for later service, what is the maximum amount of time that the food can be heated A. 60 minutes B. 70 minutes C. 80 minutes D. 90 minutes
A. 60 minutes
What is the only completely reliable method for preventing backflow? A. air gap B. Ball valve C. Cross-connection D. Vacuum breaker
A. Air gap
A.L.E.R.T can be used to help you identify the points in your operation where food is at risk. A.L.E.R.T. Stands for what?
A. Assure L. Look. E. Employees. R. Report. T. Threat
One way for managers to show that they know how to keep food safe is to A. Become certified in food safety B. Take cooking temperatures C. Monitor employee behavior D. Conduct self-inspection
A. Become certified in food safety
What items must customers take each time they return to a self-serve area for more food? A. Clean plate B. Extra Napkins C. Hand sanitizer D. New serving spoon
A. Clean plate
After which activity must a food handler wash their hands? A. Clearing tables B. Putting in gloves C. Serving a customer D. Applying hand antiseptic
A. Clearing tables
After which activity must food handlers wash their hands? A. Clearing tables B. Putting on gloves C. Serving customers D. Applying hand antiseptic
A. Clearing tables
What is the most important way to prevent a food borne illness from bacteria? A. Control time and temperature B. Prevent cross-contamination C. Practice good personal hygiene D. Practice good cleaning and sanitizing
A. Control time and temperature
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? A. Created a cross-connection B. Created an air-gap separation C. Prevented back flow D. Prevented atmospheric vacuuming
A. Created a cross-connection
What is the problem with storing raw ground turkey above raw ground pork? A. Cross-contamination B. Poor personal hygiene C. Time-temperature abuse D. Cross-contact with allergens
A. Cross -contamination
If the food-contact surfaces are in constant use, how often must they be cleaned and sanitized? A. Every 4 hours B. Every 5 hours C. Every 6 hours D. Every 7 hours
A. Every 4 hours
Which feature is most important for a chemical storage area? A. Good lighting B. Single-use towels C. Nonskid floor mats D. Emergency shower system
A. Good lighting
Pete the buser poured some cleaner from its original container into a smaller, working container. What else does he need to do? A. Label the working container with its contents B. Read the safety data sheet (SDS) for the cleaner C. Use a new wiping cloth when first using the working container D. Note on the original container that some cleaner was put into a working container.
A. Label the working container with its contents
A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands and A. Soap B. A timer C. A clock D. Gloves
A. Soap
A prep cook stores a bottle of sanitizer on a shelf above a prep Table. To prevent chemical contamination, what should be done differently? A. Store the sanitizer bottle away from the prep area B. Store the sanitizer bottle on the floor between uses C. Store the sanitizer bottle on the work surface of the prep table D. Store the sanitizer bottle with food supplies below the prep table
A. Store the sanitizer bottle away from the prep area
What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea and diarrhea? A. Tell the cook to stay away from work and see a doctor B. Tell the cook to come in for a couple of hours and then go home C. Tell the cook to rest for a couple of hours and then come to work D. Tell the cook to go to the doctor and the immediately come to work.
A. Tell the cook to stay away from work and see a doctor
What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly? A. Test the solution with a sanitizer kit B. Use very hot water when making the solution C. Try out the solution on a food- contact surface D. Mix the solution with equal parts of water
A. Test the solution with a sanitizer kit
An operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem? A. The ventilation system is not working correctly B. The cleaning chemicals are not being used correctly C. The staff are not cleaning the walls correctly D. The grill is not being operated at a high-enough temperature
A. The ventilation system is not working correctly
Why are preschool age children at a higher risk for food borne illnesses? A. They have not built up strong immune systems B. They are more likely to spend time in a hospital C. They are more likely to suffer allergic reactions D. Their appetites have increased since birth
A. They have not built up strong immune systems
Load the cooler- put in order as to what shelf they should be stored on. A. Raw whole meat B. Raw ground beef C. Mixed green salad D. Raw fish E. Raw chicken
A. Top shelf Mixed green salad , next shelf down- raw fish , third shelf down- raw whole meat, fourth shelf down - raw ground meat. Fifth shelf down - raw chicken.
What should food handlers do to prevent food allergens from being transferred to food? A. Use clean and sanitized utensils when prepping the order B. Cook food to the appropriate minimum internal temperature C. Store cold food at 41 F (5c) or lower D. Label chemical containers correctly
A. Use clean and sanitized utensils when prepping the order
A pan of lasagna at 165 F (74C). Was packed in a heated cabinet for off-site delivery. What is the minimum information that should be on the pan label? A. Use-by date and time and reheating and service instructions B. Use-by date and reheating and service instructions C. Use-by time and reheating and service instructions D. Use-by date and time and reheating instructions
A. Use-by date and time and reheating and service instructions
Which practice can help prevent cross-contamination? A. Using color-coded cutting boards B. Rinsing cutting boards between use C. Purchasing food requiring preparation D. Prepping raw and ready to eat foods at the same time
A. Using color-coded cutting boards
How should flatware and utensils that have been cleaned and sanitized be stored? A. With handles facing up B. Below cleaning supplies C. Four inches (10 centimeters) from the floor D. In drawers that have been washed and rinsed
A. With handles facing up
What are Air Probes used for?
Air Probes are used to check the temperature inside coolers and ovens.
Time Temperature Control Abuse- the danger zone (pathogens grow in this range)
Any time food remains between 41 degrees and 135 degrees Critical temperatures are between 70 degrees and 125 degrees (Pathogens grow much faster in this temperature zone)
How long should the total process of washing your hands take ?
At least 20 seconds
When washing hands, what is the minimum time you should scrub with soap? A. 5 seconds B. 10 seconds C. 20 seconds D. 40 seconds
B. 10 seconds
An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display TCS food without temperature control before the food must be sold, served, or thrown out? A. 2 B. 4 C. 6 D. 8
B. 4
When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least A. 2 inches (5 centimeters) B. 4 inches (10 centimeters) C. 6 inches (15 centimeters) D. 8 inches (20 centimeters)
B. 4 inches (10 centimeters)
What is the correct temperature for receiving cold TCS food? A. 32F (0C) or lower B. 41F (5C) or lower C. 45F (7C) or lower D. 50F (10C) or lower
B. 41F (5C) or lower
Who is most at risk of contaminating food. A. A food handler whose spouse works primarily with high risk populations B. A food handler whose young daughter has diarrhea C. A food handler who gets a lot of aches and pains D. A food handler who eats a lot of rare meat
B. A food handler whose young daughter has diarrhea
What is one possible function of a government agency that is responsible for food safety? A. Ensuring a product's appeal? B. Approving a construction project C. Monitoring an operation's revenue D. Protecting a product's brand name
B. Approving a construction project
How often must you check the temperature of food that is being held with temperature control? A. At least every 2 hours B. At least every 4 hours C. At least every 6 hours D. At least every 8 hours
B. At least every 4 hours
Which may be handled with bare hands? A. Cooked pasta for salad B. Chopped potatoes for soup C. Canned tuna for sandwiches D. Pickled watermelon for garnish
B. Chopped potatoes for soup
A broken water main has caused the water in an operation to appear brown. What should the manager do? A. Boil the water for 1 minute before use B. Contact the local regulatory authority before use C. Use the water for everything except dishwashing. D. Use the water for everything except hand washing
B. Contact the local regulatory authority before use
Three components of active managerial control include A. Identifying risks, creating specifications and training B. Identifying risks, corrective action, and training C. Identifying risks, creating purchase orders and training D. Identifying risks, record keeping, and training
B. Identifying risks, corrective action, and training
Milk can be received at 45F (7C) under what condition? A. It is thrown out after 2 days B. It is cooled to 41F (5C) or lower in 4 hours C. It is immediately cooled to 41F (5C) or lower D. It is served or used in the operation within two hours.
B. It is cooled to 41F (5C) or lower in 4 hours
What is the best method of checking the temperature of vacuum-packed meats? A. Lay the thermometer stem or probe on the surface of the top package B. Place the thermometer stem or probe between two packages of product C. Open a package and insert the thermometer stem or probe into the product D. Insert the thermometer stem or probe through the package into the product
B. Place the thermometer stem or probe between two packages of product.
What is the correct way to clean and sanitize a prep table? A. Remove food from the surface, sanitize, rinse, wash, air dry B. Remove food from the surface, wash, rinse, sanitize, air dry C. Remove food from the surface, wash, sanitize, air-dry, rinse D. Remove food from the surface, air-dry, wash, rinse, sanitize
B. Remove food from the surface, wash, rinse, sanitize, air dry
When a utensil is stored in water between uses, what are the requirements? A. Running water at any temperature, or a container of water at 70 F (21 C) or lower B. Running water at any temperature, or a container of water at 135 F (57 C) or higher C. Running water at 70 F (21 C) or lower, or a container of water at 70 F (21 C) or lower D. Running water at 135 F (57 C) or higher, or a container of water at 135 F (57 C) or higher
B. Running water at any temperature, or a container of water at 135 F (57 C) or higher
What device can be used to monitor both time and temperature abuse during the shipment or storage of food? A. Infrared thermometer B. Time-Temperature indicator C. Thermistor with an air probe D. Bimetallic stemmed thermometer
B. Time-temperature indicator
Why must prep tables be cleaned and sanitized between uses? A. To make space to work safely B. To prevent cross contamination C. To reduce toxic-metal poisonings D. To avoid time-temperature abuse
B. To prevent cross contamination
What thermometer is good to check foods in hot- or cold- holding units?
Bimetallic Stemmed Thermometer
What thermometer is good to check temperatures during the flow of food?
Bimetallic Stemmed Thermometers because it's a stemmed thermometer that can check temperatures from 0 F to 220 F. (-18 C to 104 C)
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? A. Identify risks B. Corrective action C. Management oversight D. Re-evaluation
C - management oversight
At what minimum internal temperature should hot TCS food be held? A. 115F (46C) B. 125F (52C) C. 135F (57C) D. 145F (63C)
C. 135F (57C)
What is the required minimum internal cooking temperature for ground turkey? A. 135F (57C) B. 145F (63C) for 15 seconds C. 155F (68C) for 17 seconds D. 165F (74C) for <1 second
C. 155F (68C) for 17 seconds
At what maximum internal temperature should cold TCS food be held at? A. 0 F (-17C) B. 32 F (0C) C. 41 F (5C) D. 60 F (16C)
C. 41F (5C)
What is the maximum water temperature allowed when thawing food under running water? A. 41 F (5C) B. 60 F (16C) C. 70F (21C) D. 135F (57 C)
C. 70F (21C)
Due to an operation's space limits, ready-to-eat and uncooked foods must be stored in the same cooler. How should foods be stored, in top-to-bottom order? A. According to the FIFO method, with oldest items on the top shelf and the newest items on the bottom B. According to preparation dates with the earliest dates on the top shelf and the latest date on the bottom C. According to minimum internal cooking temperatures, with ready-to-eat foods on the top shelf and poultry on the bottom D. According to minimum acceptable storage temperatures, with foods that can tolerate the warmest temperatures on the top shelf and foods needing the coldest temperature on the bottom.
C. According to minimum internal cooking temperatures, with ready-to-eat foods on the top shelf and poultry on the bottom
At what temperature do most food borne pathogens grow most quickly? A. Between 0 F and 41 F (-17c and 5c) B. Between 45F and 65F (7c and 18c) C. Between 70F and 125 F (21c and 52c) D. Between 130F and 165F (54c and 74c)
C. Between 70F and 125F (21c and 52c)
A guest had a reversal of hot and cold sensations after eat8ng seafood. What most likely caused the illness? A. Parasites B. Allergic reaction C. Biological toxins D. Chemical contamination
C. Biological toxins
George is getting ready to wash dishes in a three-compartment sink. What should be his first task? A. Remove leftover food drop the dishes B. Fill the first sink with detergent C. Clean and sanitize the sinks and drain boards D. Make sure there is working clock with a second hand
C. Clean and sanitize the sinks and drain boards
What should happen to food right after it is thawed in a microwave oven? A. Freeze it solid B. Cool it to 41F (5C) C. Cook it in conventional cooking equipment D. Hold it in equipment that maintains the correct temperature
C. Cook it in conventional cooking equipment
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? A. Identifying risks B. Monitoring C. Corrective action D. Re-evaluation
C. Corrective action
What is the most common symptoms of a food borne illness? A. Diarrhea, vomiting, fever, nausea, abdominal cramps and dizziness B. Diarrhea, vomiting, fever, nausea, abdominal cramps and headache C. Diarrhea, vomiting, fever, nausea, abdominal cramps and jaundice D. Diarrhea, vomiting, fever, nausea, abdominal cramps and tiredness
C. Diarrhea, vomiting, fever, nausea, abdominal cramps and jaundice
A pest control program is an example of a(n) A. HACCP B. workplace safety program C. Food safety program D. Active managerial control program
C. Food safety program
Which thermometer is used to measure surface temperatures? A. Thermistor B. Thermocouple C. Infrared thermometer D. Bimetallic stemmed thermometer
C. Infrared thermometer
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? A. It must be dried with a paper towel B. It must be turned over to the other side C. It must be washed rinsed and sanitized D. It must be rinsed in hot water and air dried
C. It must be washed rinsed and sanitized
When must you discard tuna salad that was prepped on July 19th? A. July 21 B. July 23 C. July 25 D. July 27
C. July 25
What is required for measuring the sanitizing rinse temperature in a high temperature dish washing machine? A. Infrared thermometer B. Time-temperature indicator C. Maximum registering thermometer D. Thermocouple with immersion probe
C. Maximum registering thermometer
Which probe should be used to check the temperature of a chicken breast? A. Air probe B. Immersion probe C. Penetration probe D. Surface probe
C. Penetration probe
What is the most important way to prevent a food borne illness from a virus? A. Control time and temperature B. Prevent cross-contamination C. Practice good personal hygiene D. Practice good cleaning and sanitizing
C. Practice good personal hygiene
The purpose of food safety management system is to A. Keep all areas of the facility clean and pest free B. Identify, tag, and repair faulty equipment within the facility C. Prevent foodborne illness by controlling risks and hazards D. Use the correct methods for purchasing and receiving food
C. Prevent foodborne illness by controlling risks and hazards
What is an important measure for preventing a food borne illness? A. Using new equipment B. Measuring pathogens C. Preventing cross-contamination D. Serving locally grown, organic food
C. Preventing cross-contamination
Which is a ready to eat food? A. Uncooked rice B. Raw deboned chicken C. Sea salt D. Unwashed green beans
C. Sea salt
Parasites are commonly linked with what type of food? A. Rice B. Poultry C. Seafood D. Canned food
C. Seafood
A safe way to cool a stockpot of meat sauce is to put it into a A. Cooler B. Freezer C. Sink of ice water D. Cold-holding unit
C. Sink of ice water
What is the acceptable contact time when sanitizing food-contact surfaces. A. Soak the item in very hot water for 7 seconds B. Soak the item in an iodine solution for 7 seconds C. Soak the item in a chlorine solution for 7 seconds D. Soak the item in an ammonia solution for 7 seconds
C. Soak the item in a chlorine solution for 7 seconds
A food handler prepares meals for a child day-care center. What symptoms require this food handler to stay home from work? A. Thirst with itching B. Soreness with fatigue C. Sore throat with fever D. Headache with soreness
C. Sore throat with fever
Which is TCS food? A. Bread B. Flour C. Sprouts D. Strawberries
C. Sprouts
A food handler has diarrhea and has been diagnosed with an illness from shigella spp. What should the manager tell the food handler to do? A. Wear gloves while handling food B. Work in a non-food handling position C. Stay home until approved to return to work D. Wash hand frequently while handling food
C. Stay home until approved to return to work
Chemical contaminants are what-
Cleaners, sanitizer and polishes
CDC (Center for Disease Control and Prevention) and PHS (Public Health Service )
Conducts research into the causes of food borne illness outbreaks.
What is the best way to prevent Bacteria?
Control time and temperature
To what temperature must soup that contains cooked beef be reheated for hot holding. A. 135F (57C) for 15 seconds B. 145F (63C) for 15 seconds C. 155F (68C) for 15 seconds D. 165F (74C) for 15 seconds
D. 165F (74C) for 15 seconds
How long can food stay in the temperature danger zone before it must be thrown out? A. 1 hour B. 2 hours C. 3 hours D. 4 hours
D. 4 hours
An operation has a self-service salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar? A. 2 B. 4 C. 6 D. 8
D. 8
A manager's responsibility to actively control risk factors for food borne illnesses is called A. Hazard Analysis Critical Control Point (HACCP) B. Quality control and assurance C. Food safety program D. Active managerial control program
D. Active managerial control program
How many inches (centimeters) from the floor should food be stored? A. At least 1 inches (3 cm) B. At least 2 inches (5 cm) C. At least 4 inches (10 cm) D. At least 6 inches (15 cm)
D. At least 6 inches (15 cm)
A food handler will be wearing single-use gloves to assemble boxed lunches. When must the food handler's hands be washed? A. After 4 hours B. After the first hour C. After putting on the gloves D. Before putting on the gloves
D. Before putting on the gloves
Whole potatoes were coated with olive oil and salt, baked in-house and stored in a cooler for several days. What must be included on the label for the baked potatoes? A. List of all ingredients B. List of common allergens C. Date that the food was received D. Date that the food should be discarded
D. Date that the food should be discarded
What is TCS food? A. Food requiring thermometer checks for security B. Food requiring trustworthy conditions for service C. Food requiring training commitments for standards D. Food requiring time and temperature control for safety
D. Food requiring time and temperature control for safety
What is the most important factor in choosing a food supplier. A. It is recommended by others in the industry. B. It has HACCP program or other food safety system C. It has documented manufacturing and packing practices D. It has been inspected and complies with local, state, and federal laws.
D. It has been inspected and complies with local, state, and federal laws.
Which practice can help prevent time-temperature abuse? A. Keeping records of employees schedule B. Cleaning and sanitizing equipment and work surfaces C. Making sure food handlers spend at least 30 seconds washing their hands D. Limiting the amount of food that can be removed from the cooler for prepping.
D. Limiting the amount of food that can be removed from the cooler for prepping
A food handler left a pan of roasted turkey breasts to cool at room temperature overnight. In addition to throwing away the turkey, what is an appropriate corrective action? A. Complete an incident report B. Order additional turkey breast C. Deduct the cost from the food handler's pay D. Make sure the food handler understands safe cooling practices
D. Make sure the food handler understands safe cooling practices
What organization creates national standards for food service equipment? A. CDC B. EPA C. FDA D. NSF
D. NSF
The 5 common risk factors that can lead to food borne illness are failing to cook food adequately, holding food at incorrect temperature s, using contaminated equipment, practicing poor personal hygiene and A. Reheating leftover food B. Serving ready to eat food C. Using single use disposable gloves D. Purchasing food from unsafe sources
D. Purchasing food from unsafe sources
Which food item should not be served to high-risk populations? A. Vegetable stir-fry B. Grilled Salmon C. Roasted chicken D. Raw oysters
D. Raw oysters
What step should be taken if a manager suspects a food borne illness outbreak? A. Reheat the suspected product to a safe temperature B. Provide as little information as possible to the regulatory authority C. Deny that the operation has anything to do with the food borne illness outbreak. D. Set aside the suspected product and label it with "do not use" And "do not discard"
D. Set aside the suspected product and label it with "do not use" and " do not discard"
What are the most important food safety features to look for when selecting flooring, wall and ceiling material? A. Absorbent and durable B. Hard and durable C. Porous and durable D. Smooth and durable
D. Smooth and durable
What should food handlers do after prepping food and before using the restroom? A. Wash their hands B. Take off their hats C. Change their gloves D. Take off their aprons
D. Take off their aprons
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? A. The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns. B. The cook did not clean and sanitize the gloves before handling the hamburger buns. C. The cook did not wash hands before putting on the same gloves to slice the hamburger buns. D. The cook did not wash hands and put on new gloves before slicing the hamburger buns
D. The cook did not wash hands and put on new gloves before slicing the hamburger buns.
Which part of the plate should a food handler avoid touching when serving customers? A. Bottom B. Edge C. Side D. Top
D. Top
To prevent 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 A. When to register with the EPA B. How to fill out an incident report C. Where to find Safety Data Sheets in the operation D. Whom to contact about suspicious activity
D. Whom to contact about suspicious activity
Populations at high risk for food borne illnesses
Elderly people - peoples immune systems weaken with age. The immune system is the body's defense against illnesses Preschool -age children - very young children have not built up strong immune system People with compromised immune system- certain medical conditions and medications can weaken a persons immune system. These include - cancer or chemotherapy, HIV/AIDS, transplants
FAT TOM
F - Food A- Acidity T- Temperature T- Time O- Oxygen M- Moisture
What government agencies are responsible for the prevention of a foodborne illness
FDA - The Food and Drug Administration USDA - U.S. Department of Agriculture CDC - Center for Disease Control and Prevention and PHS - Public Health Service State and Local health departments
WHAT DOES FIFO STAND FOR AND WHAT DOES IT MEAN?
First-in, First-out or the first inventory purchased is assumed to be the first inventory sold
Where must you never wash your hands?
Food prep sinks
Foods that need to be cooked to 155 F (68c) for 17 seconds Ground meat- including beef, pork and other meat Injected meat - including brined ham and flavor-injected roast Mechanically tenderized meat Ground meat from game animals commercially raised and inspected Ratites (mostly flightless birds with flat breast bones) - including ostrich and emu Ground seafood- including chopped or minced seafood Shell eggs that will be hot held for service
Food that need to be cooked to 135 (57 C) no minimum time) Food from plants, including fruits, vegetables, grains, (eg. rice, pasta) and legumes (eg beans, refrigerated beans) that will be hot held for service
TCS Foods
Food that require time and temperature control for safety Example of TCS foods - Baked potatoes Sliced melon Cut tomatoes Cut leafy greens Poultry She'll eggs (except those treated to Eliminate nontyphoidal Salmonella) Meat , beef, pork and lamb Milk and dairy products Fish
Temperature criteria for receiving frozen foods?
Frozen foods should be frozen solid when received. Food should be rejected if fluids or water stains appear on the packaging or also if there is ice crystals on the food. (This may be evidence of thawing and refreezing.
An example of a physical contaminant-
Glass, dirt, and even bag ties. Or naturally occurring objects such as fish bones in fish fillets
Temperature criteria for receiving Hot TCS foods?
Hot TCS foods should be received at 135F (57C) or higher.
What is an Immersion probe thermometers used for?
Immersion probe thermometers are used to check the temperature of liquids. This could include soups, sauces, and Frying oil.
What are Infrared (laser) thermometers used for?
Infrared thermometers measure the temperature of food and equipment surfaces. Infrared thermometers do not need to touch a surface to check its temperature. This means there is less chance for cross-contamination and damage to food. However, these thermometers cannot measure air temperature or internal temperature of food.
USDA (U.S. Department of Agriculture)
Inspects meat, poultry, and eggs
Cross-Contamination can happen at almost any point in the flow of food. What is the most basic way to prevent it-
Keep raw foods and ready to eat foods away from each other.
Temperature criteria for receiving Live shellfish (oyster, mussels, clams, and scallops).
Live shellfish should be received at an air temperature of 45 F (7C) and an internal temperature no greater than 50 F (10C) Also Cool the shellfish to 41 F (5C) or lower in Four hours.
Major Bacteria that causes foodborne Illness
Many types of bacteria can cause a foodborne illness. the FDA has identified four in particular that are highly contagious and can cause severe illness. 1) salmonella Typhi, 2) Nontyphoidal Salmonella (NTS), 3) shigella spp. 4)Shiga toxin-producing E.coli (STEC)
Temperature criteria for receiving milk?
Milk should be received at 45 F (7C) or lower. Milk should be cooled to 41F (5C) or lower in four hours.
Can all thermometers be calibrated?
No all thermometers cannot be calibrated- 1- some thermometers must be replaced 2- some need to be sent back to manufacture for calibrated
What are penetration probes used for?
Penetration probes are used to check the internal temperature of food. They are especially useful for checking the temperature of thin food, such as hamburger patties or fish filets.
Foods that need to be cooked to 165 for <1 second (instantaneous) include:
Poultry - including whole or ground chicken, turkey or duck
What is the best way to prevent Viruses?
Practice correct personal hygiene
What is the best way to prevent mushroom toxins?
Purchase food from approved, reputable suppliers
What is the best way to prevent plant toxins?
Purchase food from approved, reputable suppliers
What is the best way to prevent seafood toxins?
Purchase food from approved, reputable suppliers
What is the best way to prevent fungi?
Purchase from approved, reputable suppliers
What is the best way to prevent the presence of parasites?
Purchase from approved, reputable suppliers
When should you reject reduced oxygen packages (ROP)?
ROP packages should be rejected if the packaging is bloated or leaking. Also items with broken cartons or seals or with dirty discolored packaging.
Use by date stickers for TCS foods-
Ready to eat TCS foods can only be stored for 7 days. The count begins on the day the food was prepared (P+6) or the container was opened.
Like TCS food, ready-to-eat food also needs careful handling to prevent contamination .
Ready to eat foods are exactly what it sounds like , food that can be eaten without further preparation
Temperature criteria for receiving shell eggs?
Shell eggs should be received at 45 F (7C) or lower
What temperature should food be kept at to prevent pathogens from growing?
Store TCS foods at an internal temperature of 41 F (5C) or lower or 135 F (57C)
What are surface probe thermometer used for?
Surface probe thermometers are use to check the temperature of flat cooking equipment, such as griddles.
How long can Ready-to-Eat TCS food can be stored?
TCS food can be stored for 7 days if it's held at 41 F (5 C) The count starts on the day it was prepared or a commercial container was opened.
Temperature criteria for receiving cold TCS foods
TCS foods should be received at 41 F (5C) or lower, unless otherwise specified.
Major viruses that can cause Foodborne illness.
The FDA has identified two virus in particular that are highly contagious and can cause severe illness:
What are two way to calibrate a thermometer?
Thermometers can be calibrated by either one of these two ways- 1- boiling point method - this method involves adjusting the thermometer to the temperature in which water boils. (212 F or [100 C]) 2- ice point method- this method involves adjusting the thermometer to the temperature at which water freezes (32 F or [0 C]) (this method is the easier and safest method)
Thermometers used to measure food must be accurate to within?
Thermometers must be within +-2 F or +-1C
Thermometers used to measure air temperature in food-storage equipment must be accurate within-
Thermometers that are used to measure air temperature equipment must be accurate within +-3F or +-1.5C
What are time temperature indicators (TTI) used for?
Time temperature indicators monitor both time and temperature. In one example of a TTI : are tags that are attached to packaging by the supplier. A color change appears in the window if the food has been time-temperature abused during shipment or storage. This color change is not reversible, so you know if the food has been abused.
FDA (Food and Drug Administration)
Writes the Food Code
State and Local Health Department
Writes the codes that regulate retail and food service operations Inspect retail and food service operations
Which thermometer would you use for the surface temperatures of a griddle?
You could use either a thermocouple with surface probe or infrared thermometer
Which thermometer should be used for internal temperature of a fish filet?
You may use either a bimetallic stemmed thermometer Or a thermocouple with a penetration probe
Which thermometer should be used for internal temperature of a roast?
You may use either a bimetallic stemmed thermometer or a thermocouple with penetration probe
Which thermometer should be used for fryer oil?
You would use a thermocouple with immersion probe
Which thermometer would you use to get the air temperature in a cooler?
You would use an thermocouple with air probe
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 from draining. What was the problem? A. The dumpster lids should have been open to allow it to air out B. The drain plug should have been removed to allow the dumpster to drain correctly C. The surface underneath the dumpster should have been paved with concrete or asphalt D. The dumpster should have been freshly painted so that food debris would not stick to surfaces
C. The surface underneath the dumpster should have been paved with concrete or asphalt
A food handler left a hotel pan of pasta salad on the prep table while preparing several lunch orders. What is the problem with this situation? A. Cross-contamination B. Poor personal hygiene C. Time-temperature abuse D. Poor cleaning and sanitizing
C. Time-temperature abuse
Raw chicken breast are left out at room temperature on a pr table. What is the risk that could cause a food borne illness? A. Cross-contamination B. Poor personal hygiene C. Time-temperature abuse D. Poor cleaning
C. Time-temperature abuse
What causes large ice crystals to form on frozen food and its packaging? A. Cross-contact B. Cross-contamination C. Time-temperature abuse D. Incorrect cleaning and sanitizing
C. Time-temperature abuse
How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? A. Just past the tip of the thermometer stem B. Halfway between the tip of the thermometer stem and the dimple C. To the dimple in the thermometer stem D. Past the dimple of the thermometer stem
C. To the dimple in the thermometer stem
A cook preps a beef tenderloin on a cutting board and then immediately cuts pie for dessert on the same cutting board. This is an example of which risk factor? A. Purchasing food from unsafe sources B. Holding food at incorrect temperature C. Using contaminated equipment D. Practicing poor personal hygiene
C. Using contaminated equipment
What information should a master cleaning schedule contain? A. What should be cleaned, and when B. What should be cleaned, when, and by whom C. What should be cleaned, when, and by whom, how D. What should be cleaned, when, by whom, how and why
C. What should be cleaned, when, and by whom, how
How does most contamination of food happen? A. Through contaminated water B. When contaminants are airborne C. When people cause the contamination D. Through the use of contaminated animal products
C. When people cause the contamination
When is it acceptable to eat in an operation? A. When prepping food B. When washing dishes C. When sitting in a break area D. When handling utensils
C. When sitting in a break area
What is a food borne illness outbreak? A. When two or more food handlers contaminate multiple food items B. When an operation serves contaminated food to two or more people C. When two or more people report the same illness from eating the same food D. When the CDC receives information on two or more people with the same illness
C. When two or more people report the same illness fro eating the same food
What is the best way to eliminate pests that have entered the operation? A. Raise the heat in the operation after-hours B. Lower the heat in the operation after-hours C. Work with a licensed pest control operator (PCO) D. Apply over-the-counter pesticides around the operation
C. Work with a licensed pest control operator (PCO)
Receiving criteria for can goods-
Can goods should be rejected with any of the following problems- -cans with severe dents in a cans seam and deep dents in the body -cans that are bulging -rust -holes or visible signs of leaking -missing label -signs of pest -liquids -reject items with leaks or water stains -do not accept food that is missing a use-by-date or expiration date from the manufacturer.
Biological contaminants are what-
Certain viruses, parasites, fungi, and bacteria
