servesafe study module 1

when washing hands how long should you scrub with soap

10 to 15 seconds

how long can food remain in the temperature danger zone before you have to throw it out?

4 hours

What's the correct temperature for receiving cold TCS food?

41 degree Fahrenheit (5 celsius)

a food handler must wear single use gloves when?

Handling ready-to-eat food

What food is most commonly linked to shiga toxin producing E. coli (STEC)?

Raw ground beef

Why are preschool-age children at a higher risk for foodborne illnesses?

They have not built up a strong immune system

which organization issues the food code?

U.S. Food and Drug Administration (FDA)

How does most contamination of food happen?

When people cause the contamination

where should street clothes and personal electronic devices be stored?

away from food and food-prep surfaces

when checking the temperature of food, where should the thermometer stem or probe be placed?

in the thickest part of food

Which thermometer is limited to measuring surface temperatures?

infrared thermometers

how can you tell if a supplier is an approved supplier?

it has been inspected

which thermometer is best for measuring the final rinse temperature in a dishwashing machine?

maximum registering thermometer

which illness in a food handler must report to the local regulatory authority?

norovirus

What probe should be used to check the temperature of a chicken breast?

penetration probe

a piece of glass found in a beverage is an example of which type of hazard?

physical

what's the best way to check the temperature of a vacuum-packed meat?

place the thermometer stem or probe between two packages of product

What is the most important way to prevent a foodborne illness from viruses?

practice good personal hygiene

what is the most important way to prevent a foodborne illness from biological toxins?

purchasing from approved, reputable suppliers

which activity is most likely to contaminate hands?

running fingers through hair

what steps should be taken if a manager suspects a foodborne illness outbreak?

segregate the suspected product and label with do not use and do not discard

a bottle of sanitizer is stored on a shelf above a prep table. to prevent chemical contamination, what should be done differently?

store the sanitizer away from food prep area

a pan of chicken wings left out on a prep table for seven hours is which type of hazard?

time-temperature abuse

to be considered an outbreak, foodborne illness must be confirmed by a laboratory analysis after?

two or more people have the same symptoms after eating the same food

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

up to the dimple of the thermometer stem

when must staff be trained in food safety?

upon hiring and periodically afterwards

what should food handles do to prevent food allergens from being transferred to food?

use cleaned and sanitized utensils

Which practice can help prevent cross-contamination?

using color coordinated cutting boards

to prevent deliberate food contamination, know who is in the facility, monitor product security, file food security information and know....

whom to contact about suspicious activity