SafeServ Test

5 common mistakes that can lead to foodborne illness are

1. Failing to cook food adequately, 2. holding food at incorrect temperatures 3. using contaminated equipment, 4. practicing poor hygienes 5. purchasing food from unsafe sources

Minimum length of time hands and arms should be scrubbed while handwashing

10-15 seconds

What is the minimum temperature hot TCS food be kept when receiving

135 or higher

how long should internal temp hold in order for food to be read accurately with bimetallic stem thermometer

15 seconds

min internal cooking temp for eggs that will be hot held for service

155

min internal cooking temp for ground beef

155

minimum internal temp for eggs meat poultry seafood cooked in microwave

165

minimum internal cooking temp for stuffed pork chops

165 for 15 seconds

Ready to eat TCS food must be date marked if they are held longer than

24 hours

TCS food has time temp abused anytime it remains between

41-135

How long can ready to eat TCS food prepped in house be stored if held at 41 degrees or lower

7 days

what is the max water temperature allowed when thawing food under running water

70

Foodborne pathogens grow most quickly at

70-125

What is a key drop delivery

A delivery made after hours when the operation is closed

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

Air

Wheezing and shortness of breath are symptoms of

Allergic reaction

When using the boiling point method for calibration what is the first step of the process

Bring clean tap water to boil in a deep pan

Case of cross-contamination

Bun touches surface where raw burgers were prepared

Strategy for reducing risk of cross contamination

Buying prepared food

Allowable accessory for a food handler to wear

Clean hat

Hand antiseptics must be in compliance with

Code of Federal Regulations Food and Drug Admin

What can occur if prep tables are not cleaned and sanitized between uses

Cross-contamination

What is the problem with storing raw ground beef above prepped salads

Cross-contamination

Employee attribute challenge to food safety

Culture

What must be included on the label of TCS food that was prepped in house

Date that food should be thrown out

What are the most common symptoms of a foodborne illness

Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice

Final Step in handwashing process

Drying hands and arms using a single use paper towel or hand dryer

Proper discard date to mark on combined food

Earliest use by date of the combined food items

First in First out

FIFO

What circumstances can cause a food recall to occur

Food contamination is suspected or confirmed

Acceptable to serve to high risk population

Grilled chicken

Which pathogens are found in high numbers in an infected persons feces, highly infectious, and can cause severe illness

Hepatitis A, Norovirus, Salmonella Typhi, Shigella spp, and shiga toxin-producing e. coli

Food recall

Identify the recalled food items by matching info from the recall notice

What probe should be used to check the temperature of a large stockpot of chili

Immersion Probe

Potential cost of a foodborne illness outbreak brings to an operation

Increased insurance premiums

Which type of thermometer can read temperature without touching the items surface

Infrared

What is the best method of checking temperature of a delivery of fresh fish

Insert a thermometer probe in the thickest part of the fish

Why should freezer units be defrosted regularly

Keep the unit working more efficiently

Potential cost that foodborne illness brings to an operation

Lawsuit and legal fees

In top to bottom order

Lettuce fresh salmon fresh pork roast fresh chicken breasts

Strategy for reducing risk of time temp abuse

Limit amount of TCS food that can be removed from a cooler when prepping it

What type of food items are required by law to be pasteurized

Liquid or frozen eggs

What products should be stored in the coldest part of the cooler

Meat

Why does staff turnover present a challenge to food safety training

More time has to be spent in job training, so there is less time available for food safety training

Customers contract a foodborne illness from a salad. What is a possible biological containment in the food

Nontyphoidal Salmonella

Vomiting and diarrhea a few hours after eating raw oysters. What pathogen caused the illness

Norovirus

Which food most likely causes allergic reaction

Peanut butter

what should be used to check the internal temp of thin food such as meat or fish patties

Penetration probe

When storing multiple raw food items in a cooler what item should be placed on the lowest shelf

Poultry

What is the most important way to prevent foodborne illnesses

Practice good hygiene

Why does overloading coolers or freezers affect performance

Prevents good airflow to food items

Best prevent against physical contamination

Purchase food from an approved, reputable supplier

How can foodborne illnesses caused by parasites best be prevented?

Purchase products from approved suppliers

Most important prevention method to avoid seafood toxins

Purchase seafood from approved reputable suppliers

When theres diff types of food on the table to Minimize the risk of cross contamination prepare what type of food

Ready to eat food first

Parasites are commonly linked with what food

Seafood

Live shellfish must be received with

Shellstock identification tag

Which bacteria can contaminate meat during slaughtering?

Shiga toxin-producing E. coli

Which pathogen can be controlled by washing hands and controlling flies inside and outside the operation

Shigella spp.

Symptom possible risk of contamination if working around food

Sore throat with fever

CHAPTER 2

TERMS

Chapter 3

Terms

Chapter 4

Terms

Chapter 5

Terms

How can operation prevent foodborne illnesses from molds and yeasts

Throw out food containing mold and yeast

Frozen shrimp is rejected during recieving for having large ice crystals on the food and packaging what is causing this

Time Temp abuse

Raw chicken breasts are left out at room temperature on a prep table what is the main risk that could cause illness

Time-temperature abuse

What device can be used to record time-temperature abuse during food delivery

Time-temperature indicator

Example of physical contaminant

Toothpicks

Hot and cold reversal sensations after eating seafood are most likely caused by

Toxins

How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading

Up to the dimple of the thermometer stem

Physical contaminant of a cherry pie could be

a cherry pit

Foodborne illness outbreak is confirmed by

a regulatory authority

Where is time-temp indicator TTI most commonly found

attached to the packaging of a food shipment

Store sanitizer bottles

away from prep area

To prevent contamination supplies should be stored

away from the walls

When checking the temp of packaged food what is the first step to take

calibrate, clean, and sanitize the thermometer

what step must be taken after food arrives and before its placed in storage

check the temperature of TCS food

What is an important measure for preventing foodborne illness

controlling time and temperature

microwave to thaw food

cook immediately after thawing

Role of kitchen staff in preventing allergic reactions

ensuring there is no cross contact of allergens

After clearing tables

food handlers must wash their hands

What raw food has highest risk of being contaminated by shiga toxin producing e.coli

ground beef

which food item needs to be cooked at the highest temperature in order to be safe

ground duck

Which location of a wound requires an impermeable cover

hand

Use hand antiseptics only after

handwashing

Foodborne illness is considered an outbreak when two or more people

have the same symptoms of illness after eating the same food confirmed by a lab

How should partially cooked food be cooked again before serving it

heat the food to required minimum internal temp before selling or serving

Food handler should never handle ready to eat food with bare hands when serving

high-risk populations

Salmonella Typhi lives only in

humans

foods with the earliest use by dates according to FIFO should be stored

in front of food with later use by dates

ROP OR Vaccum packed food temp should be checked by

inserting a thermometer probe between two packages

Food handlers should avoid nail polish because

it can disguise dirt hiding from under fingernails

Milk can be recieved at 45 degrees under what condition

it is cooled to 41 or lower in 4 hours

Food is rotated in order to maintain quality and to

limit growth of pathogens

whether or not an op is allowed to practice bare-hand contact with ready to eat food should check with

local regulatory requirements

L in A.L.E.R.T created by FDA stands for

look or monitor the security of products in the facility

How should cartons of coleslaw be checked for the correct recieving temperature

open a carton and insert a thermometer stem into the food

A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron pocket. what is the risk that could cause a foodborne illness

poor cleaning and sanitizing

How can Hepatitis A and norovirus gastroenteritis be prevented?

practicing personal hygiene

Infected wounds must be covered to

prevent pathogens from contaminating food

What should be done with a recalled item

remove from inventory place in secure location

TCS food is food that

requires time and temperature control for safety

Tuna being left out

time temperature abuse

Carrier is someone who

transmits a pathogen to others without ever getting sick

Managers should know allergy symptoms

vary from mild to potentially life threatening

after thawing food as part of the cooking process what should be done before serving it

verify final internal cooking temp with a thermometer

1st thing food handlers do before they start their shift

wash hands correctly

after raw chicken is cut what must be done if vegetables are to be cut on the same board

washed rinsed and sanitized

avoid cross-contact by

washing hands and changing gloves before prepping food

In order to prevent the deliberate contamination of food, a Manager should know

who is in the facility monitor the security of products keep info related to food security on file and know who to contact about suspicious activity