servesafe

time

Aside from tempature, which other FAT TOM condition will a food service operation be most able to control

purchasing food from unsafe sources

The five common risk factors that can lead to food borne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and?

food requiring time and temperature control for safety

What is TCS food

an allergic reaction

Wheezing and shortness of breath are symptoms of what

Shigella spp.

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

closure of the operations by the regulatory authority

a backup of raw sewage and significant lack of refrigeration can result in

contact the local regulatory authority before use

a broken water main has caused the water in an operation to appear brown. what should the manager do

the cook did not wash hands and put on new gloves before slicing the hamburger

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

storage

a deli serves cold sandwiches in a self serve display. which step in the flow of food would be a critical control point

created a cross connection

a food handler drops the end of a hose into a mop bucket and turns the water on to fill it what did he do wrong

it must be turned over to the other side

a food handler has finished trimming raw chicken on a cutting board and needs the cutting board to prep vegetables. what must be done to the cutting board

sore throat with fever

a food handler prepares and delivers metals to elderly people. what symptoms require this food handler to stay home from work

time temperature abuse

a food handler thaws several frozen turkeys on a prep table what is the danger that this poses to the food

Norovirus

a guest called an operation and told the manager about getting sick after eating there. The guest complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness

toxins

a guest had a reversal of hot and cold sensations after eating seafood. what mostly likely caused the illness

use by date and time and reheating and service instructions

a pan of lasagna at 165 f was packed in a heated cabinet for off site delivery what is the minimum info that should be on a pan table

the inspectors id

a person arrives at a restaurant claiming to be a health inspector what should the manager ask for

store the sanitizer bottle away from the prep area

a prep cook stores a bottle of sanitizer on a shelf above a prep table. to prevent chemical contamination what should be done

sink of ice water

a safe way to cool a stock pot of meat sauce is to put it into a

poor cleaning and sanitizing

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 food borne illness

2f degrees or 1f

a thermometer used to measure the temperature of food must be accurate to what temperature

wash, rinse, and sanitize

after pesticides have been applied food contact surfaces should be

clearing tables

after which activity must food handlers wash their hands

general foo safety

all new staff should receive training on

3 f or 1.5c

an air temperature measuring device used to measure the temperature in a cooler must be how accurate

the ventilation system is not working correctly

an operation has a buildup of grease and condensation on the walls and ceiling what is the most likely problem

8

an operation has a self-service salad bar with 8 different items on it how many seeing utensils are needed to serve the items on the salad bar

4

an operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served, or thrown out

45 or lower

at what air temperature can you store shell eggs

41

at what maximum internal temperature should cold TCS food be held

135 degrees

at what maximum temperature should hot TCS food beheld

between 70-125 degrees

at what temperature do most food borne pathogens grow most quickly

water pressure

besides information on chemical concentration and water temperature, what other machine setting info should be posted on dishwashing machines

according to minimum internal cooking temperature, with ready to eat for on the top shelf and poultry on the bottom

due to an operations space limits ready to eat and uncooked for must be stored in the same cool. How should be stored in the top to bottom

clean the sanitize the sink with detergent and water

george is getting ready to wash dishes in a three compartment sink what should the first task be

at least 6 inches

how far above the floor should food stored

up to the dimple in the thermometer stem

how far must a bimetallic teamed thermometer be inserted into food to give an accurate reading

7 days

how long can ready to eat TCS food that was prepped in house be stored if it is held at 41 or lower

at least every 4 hours

how often must you check the temperature of food that is being held with temperature control

open a cartoon and insert a thermometer stem into the food

how should cartons of coleslaw be checked for the correct reviving temperature

with hands facing up

how should flatware and utensils that have been cleaned and sanitized be stored

place the thermometer stem or probe between two packages of product

how should the temperature of vacuum-packed meat be checked during receiving

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 and equipment

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

warm, moist, and dark

in what type of places are cockroaches typically found

guided discussions

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

Preventing cross contamination

new staff must be trained in the critical areas of personal hygiene, cleaning and sanitizing, controlling time and temperature and

seafood

parasites are commonly linked with what type of food

the PCO

pesticides should be disposed of by

label the working container with its contents

pete and buses poured some cleaner from its original container into a smaller working container what else does he need to do

time temperature abuse

raw chicken breasts are left out at room temperature on a prep table. What is the main risk that could cause a food borne illness

verification

reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle

Raw ground beef

shiga toxin-producing E.Coli is commonly linked with what type of food

wash hands before returning to work

signage posted at a hand washing station must include a reminder to staff to

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

the managers responsibility for staff food safety training is to

corrective action

the temperature of a pot of beef stew is checked during holding. the stew has not met the critical limit and is thrown out according to house policy. throwing out the stew is an example of which HACCP principles

monitoring

the temperature of a roast is checked to see if it has met its critical limit of 145 for 4 minutes this is an example of which HACCP principle

deny pests food,water and nesting or hiding places

the three basic rules of an integrated pest management program are: work with a PCO; deny pests access and

mow the grass

to deny pests food and shelter in outside dining areas and around you operation it is important to

whom to contact about suspicious activity

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

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

what are the most common symptoms of a food borne illness

smooth and durable

what are the most important food safety features to look for when selecting flooring, wall, and ceiling materials

time temperature abuse

what causes large ice crystals to form on frozen food and its packaging

time temperature indicator

what device can be used to record time-tempature abuse during the delivery of food

variance from the regulatory authority

what does an operation that wants to smoke food as a method of preservation need to have before processing food this way.

what should be cleaned, when, by whom,how, and why

what info should a master cleaning schedule contain

when two or more people report the same illness from eating the same food

what is a food borne illness outbreak

soak the item in chlorine solution for 7 seconds

what is an acceptable sanitizing method and contact time for a food contact surface

preventing cross contamination

what is an important measure for preventing food borne illness

maximum registering thermometer

what is required for measuring the sanitizing rinse temperature in a high temperature dishwashing machine

it must be correctly frozen before you receive it

what is required when receiving fish that will be served raw or partially cooked

insert a thermometer probe into the thickest part of the fish

what is the best method of checking the temperature of delivery of fresh fish

41 degrees or lower

what is the correct temperature for receiving cold TCS food

remove food from the surface,wash, sanitize,air dry and rinse

what is the correct way to clean and sanitize a prep table

conduct a hazard analysis

what is the first step in developing a HACCP plan

asses the training needs of the servers on this topic

what is the first task in training a large group of servers to prevent contamination of food

70 degrees

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

ut has a HACCP program or other food safety system

what is the most important factor in choosing a food supplier

control time and temperature

what is the most important way to prevent a food borne illness caused by bacteria

practice good personal hygiene

what is the most important way to prevent food borne illnesses caused by viruses

air gap

what is the most reliable method for preventing back flow

cross contamination

what is the problem with spring raw ground turkey above raw ground pork

to identify and control possible hazards throughout the flow of food

what is the purpose of a food safety management system

clean plate

what items must guests take each time they return to a self service area for more food

date that the food should be thrown away

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

test the solution with a sanitizer kit

what must food handlers do to make sure sanitizing solution for use on food contact surfaces has bee made correctly

cook it

what must food handlers of to food immediately after thawing it In the microwave oven

NSF

what organization creates national standards for foodservice equipment

penetration probe

what probe should be used to check the temperature of chicken breast

tell the cook to stay away from work and see a doctor

what should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea

remove the item from inventory, put it in a secure location and label it to keep it from being used or discarded

what should be done with an item that has been recalled

take off their aprons

what should food handlers do after prepping food and before using the restroom

use cleaned and sanitized utensils when prepping the order

what should food handlers do to prevent food allergens from being transferred to food

165 for 15 seconds

what temperature must TCS food be reheated to if it will be hot held

strong,oily

what type of smell may be a sign that cockroaches are present

running water at temperature or a container of water at 70 or lower

when a utensil is stored in water between uses. what are the requirements

4 inches

when installing tabletop equipment on legs, the space between the base of the equipment and the table top must be at least

when sitting in a break area

when is it acceptable to eat in an operation

july 25

when must you discard tuna salad that was prepped on july 19

60 minutes

when partially cooking food for late service what is the maximum amount of time that the food can be heated during the initial cooking step

after washing hands

when should hand antiseptics be used

when hired and then periodically after that

when should staff receive food safety training

10 seconds

when washing hands what is the minimum time you should scrub with soap

away from the food in the coldest part of the cooler

where in a cooler should dairy products be stored

state or local regulatory authority

which agency enforces food safety in a restaurant

dry storage

which area of the operation is usually required to be the brightest

good lighting

which feature is most important for a chemical storage area

mushrooms seasoned with soy sauce and brown sugar

which food contains a common allergen

smoked salmon unwrapped in a lettuce leaf

which food contains a common allergen

rare hamburger

which food should not be offered on a childrens menu

sprouts

which is a TCS food

the items are placed in the correct storage location

which is a requirement for key top deliveries

shell eggs

which item can be received at 45 degrees

chopped tomatoes for soup

which may be handled with bare hands

top

which part of the plate should a food handler avoid touching when serving guests

Hepatitis A, Norovirus, salmonella Typhi, nontyphoidal salmonella, shigella spp., and shiga toxins producing E.coli

which pathogens are found in high numbers in an infected person's feces, are highly infectious, and can cause severe illness

plain band ring

which piece of jewelry can be worn on a food handlers hand or arm

infrared thermometer

which thermometer is limited to measuring surface temperature

calibrate the thermometer

while getting ready to check the temperature of a roast chicken, a chef dropped a bimetallic stemmed thermometer onto a prep table. what should the chef do next

155 for 15 seconds

whites the minimum internal cooking temperature for ground beef

a food handler whose young daughter has diarrhea

who is most at risk of contaminating food

manage/ operator

who is responsible for keeping food safe in an operation

pest control operator

who should apply pesticides

they have not built up strong immune systems

why are preschool-age children at a higher risk for food borne illnesses

to prevent cross contamination

why must prep tables to be cleaned and sanitized between uses