servsafe exam
what hazards are associated with the transportation of food and how can they be prevented?
- Pack food in insulated food-grade containers. They should be designed so food cannot mix, leak, or spill. - Clean the inside of delivery vehicles regularly. - Practice good personal hygiene when distributing food. - Check internal food temperatures. If containers or delivery vehicles are not maintaining the correct temperature, reevaluate the length of the delivery route or the efficiency of the equipment being used. - Label food with use-by date and time, and reheating and service instructions for staff at onsite locations. - Store raw meat, poultry, and seafood and ready-to-eat items separately.
Only staff should receive training on what
General food safety
Which feature is most important for a chemical storage area?
Good lighting
In which training method does a trainer ask a series of questions to draw on the knowledge and experience of the learners?
Guided discussion
If pesticides are stored in the operation, where should they be kept?
In a secure location, away from food and equipment
What is the most important factor in choosing a food supplier?
It has been inspected and complies with local, state, and federal laws.
what is required when receiving fish that will be served raw or partially cooked?
It must be correctly frozen before you receive it.
What are some food that contains a common allergen?
Smoked salmon wrapped in a lettuce leaf, And mushroom season with soy sauce and brown sugar
what are the potential costs associated with foodborne illness outbreaks?
Loss of customers, Negative media, Lawsuits & legal fees, Increased insurance, Loss of reputation, Lowered employee morale, Employee absenteeism, Staff retraining.
Who is responsible for keeping food safe in an operation?
Manager / operator
Which agency enforces food safety in a restaurant?
State or local regulatory authority
how to clean and sanitize tableware, utensils, and equipment be stored?
Store tableware and utensils at least 6 inches off the floor, clean and sanitize drawers and shelves before store and clean items, store glasses and cups upside down on a clean and sanitize shelf rack, clean and sanitize trays and carts used to carry clean tableware and utensils, keep the food contact surfaces of Stationary equipment covered until ready for use
What should food handlers do after prepping food in before using the restroom
Take off their aprons
A cook wore single use gloves while forming raw ground beef into patties. The cook continue to wear them while slicing hamburger buns what mistake was made?
The cook did not wash hands and put on new gloves before slicing the hamburger buns
what is a requirement for key drop deliveries?
The items are placed in the correct storage location
A food handler pulled a hotel pan of tuna salad from the cooler and use it to prepare six tuna salad sandwiches. What is the potential problem with the situation?
Time temperature abuse
A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to the food?
Time-temperature abuse
What causes large ice crystals to form on frozen food and it's packaging?
Time-temperature abuse
What device to be used to record time temperature abuse during the delivery of food?
Time-temperature indicator
when washing hands what is the minimum time you should scrub with soap?
10 seconds
At what minimum temperature should hot TCS food be held?
135°F (57°C)
What is the minimum internal cooking temperature for ground beef?
155 degrees F (68 C) for 15 seconds
When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least what
4 inches
When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step?
60 minutes
What is the maximum water temperature allowed when thawing food under running water?
70 degrees F (21 C)
Who is most at risk of contaminating food?
A food handler whose young daughter has diarrhea
How far above the floor should food be stored?
At least 6 inches (15 cm)
What must be included on the label of TCS food that was prepped in-house?
Date that the food should be thrown out
what is the correct way to clean and sanitize a prep table?
Remove food from the surface, wash, rinse, sanitize, air-dry
what should be done with an item that has been recalled?
Remove the item from inventory, and place it in a secure location.
What measures can be taken to help ensure the safety of guests with food allergies?
Describe dishes so guests know how they are prepared, identify any secret ingredients, deliver food to the guest with the allergy separately from other food delivered to the table, wash, rinse, and sanitize cookware, utensils, and equipment before prepping food make sure the allergen does not touch anything for guests with food allergies, including food, beverages, utensils, equipment, and gloves, wash your hands and change gloves before prepping food, useseparate fryers and cooking oils when frying food for gas with food allergies
what are the most common symptoms of a foodborne illness?
Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
Which pathogens can be controlled by washing hands and controlling flies inside and outside the operation?
Shigella spp.
How should flatware and utensils that have been cleaned and sanitized be stored?
With handles facing up
Wheezing and shortness of breath or symptoms of what?
an allergic reaction
What are some approved water sources for an operation?
approved public water mains, private water sources regularly maintained and tested, close portable water containers, water transport vehicles
why are the elderly at a higher risk for getting foodborne illnesses?
as people age, there are changes in their organs
what is the first task in training a large group of servers to prevent contamination of food?
assess the training needs of the servers on this topic
What can be done to prevent backflow in an operation?
avoid creating a cross connection and instal air gaps where necessary
At what temperature do most food borne pathogen's grow most quickly?
between 70F and 125F
what are the three major types of contaminants?
biological, chemical, physical
What action must be taken in the event of a back up of raw sewage in an operation?
cause for immediate closure of the area, correction of the problem, and thorough cleaning
what item guests take each time they return to a self service area for more food
clean plate
A back up of raw sewage and significant lack of refrigeration can result in
closure of the operation by the regulatory authority.
What must food handlers do to food immediately after thawing it in the microwave oven?
cook it
what is the problem with storing raw ground Turkey above raw ground pork?
cross contamination
The three basic rules of an integrated pest management program are: work with a PCO; deny pests access; and what
deny pest food, water, and nesting or hiding place
what should a manager do during and after an inspection?
during they should ask for identification, cooperate, take notes, keep the relationship professional, prepared to provide records requested by the inspector. after they should discuss violations and timeframe for correction with the inspector, act on all deficiencies noted in the report by determining why each problem occurred
an operation has a self-service salad bar with eight different items on it how many serving utensils are needed to serve the items on the salad bar?
eight
what practices should be followed to serve catered food offsite?
ensure there is safe water for cooking, dishwashing, and hand washing, make sure garbage is stored away from food prep, storage, and serving areas, store food properly, serve cold food in containers or ice or in chilled, gel filled containers, label any leftover given to guests
Food contact surfaces are in constant use, how often must they be cleaned and sanitized?
every four hours
what is TCS food?
food requiring time and temperature control for safety
what are the six conditions that support the growth of bacteria?
food, acidity, temperature (temperatures between 41°F and 135°F), Time, oxygen, moisture
What are the requirements for installing stationary equipment?
must be mounted on legs, at least 6 inches off the floor, or must be sealed to a masonry base
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 pathogens probably caused illness?
norovirus
What types of food safety programs must be in place as a foundation for a food safety management system?
personal hygiene program, food safety training program, supplier selection in specifications program, quality control and assurance program, cleaning and sanitation program, standard operating procedures, facility design and equipment maintenance program, pest control program
Who should apply pesticides?
pest control operator
How should the temperature of a vacuum packed meat be checked during receiving?
place the thermometer stem or probe between two packages of product
what is the most important way to prevent foodborne illness is caused by viruses?
practice good personal hygeine
Which area of the operation is usually required to be the brightest?
preparation
The five common risk factors 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 white
purchasing food from unsafe sources
Parasites are commonly linked with what type of food?
seafood
what six pathogens have been dubbed the "Big Six"? why have they been singled out by the FDA?
shigella SPP., Salmonella typhi, nontyphoidal salmonella, and Shiga toxin-producing e. coli
A safe way to cool a stock pot of meat sauce is to put it into a what
sink of ice water
Aside from temperature, which other FAT TOM condition will a foodservice operation be most able to control?
time
what two FAT TOM conditions are easiest for an operation to control?
time and temperature
which part of the plate should a food handler avoid touching when serving guess?
top
what are some ways to achieve active managerial control
use simple to such as training programs, manager supervision, in the incorporation of SOP's. Also the HACCP program
Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle?
verification
In what type of place are cockroaches typically found?
warm, moist, and dark
Signage posted at a handwashing station must include a reminder to staff to what
wash hands before returning to work
Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines?
water pressure
What are some basic work attire requirements for staff?
wear a clean hat or other hair restraint, wear clean clothes daily, remove aprons when leaving food preparation areas, remove jewelry from hands and arms before preparing food or when working around prep areas
to prevent the deliberate contamination of food, a manager should know who is in the facility, monte the security of products, keep information related to food security on file, and know
whom to contact about suspicious activity
Why must prep tables be cleaned and sanitized between uses?
To prevent cross contamination
what precautions must be taken both before and after pesticides are applied in your operation?
Use pesticides only when you are close for business, and staff are not on site
What procedures must food handlers follow when using gloves?
Wash hands before putting on gloves when starting a new task, choose the correct glove size, holding gloves by the edge when putting them on, check gloves to rips and tears after they have been put on, never blow into gloves, never wore gloves to make them easier to put on, never wash and reuse gloves
What information should a master cleaning schedule contain?
What should be cleaned, when, by whom, and how
When should staff receive food safety training?
When hired, and then periodically after that
When is it acceptable to eat in an operation?
When sitting in a break area
What is a foodborne illness outbreak?
When two or more people report the same illness from eating the same food
why are preschool age children at a higher risk for foodborne illnesses?
They have not built up strong immune systems.
When should food contact surfaces be cleaned and sanitized?
After each use; Any time you begin working with a different type of food; Any time you are interrupted during a task and the tools or items you have been working with may have been contaminated; At four hour intervals, if in constant use.
When should hand antiseptics be used?
After washing hands
What is the most reliable method for preventing backflow?
Air gap
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?
Calibrate the thermometer
What specialized food prep processes require a variance from the regulatory authority
Certain specialized food-prep processes require a variance from the regulatory authority. They include the following: - Smoking food as a method to preserve it (but not to enhance flavor) - Using food additives or adding components, such as vinegar, to preserve or alter it so it no longer requires time and temperature control for safety. - Curing food. - Custom-processing animals. For example, this may include dressing deer in the operation for personal use. - Packaging food using reduced-oxygen packaging (ROP) methods. This includes MAP, vacuum-packed, and sous vide food. Colostridium botulinum and Listeria monocytogenes are risks to food pacakged in these ways. - Treating (e.g. pasteurizing) juice on-site, and packaging it for later sale. - Sprouting seeds or beans.
What is the purpose of a food safety management system?
Identify and control possible hazards throughout the flow of food.
What is one of the most important considerations when choosing flooring for food preparation areas?
Material porosity.
What is required for measuring the sanitizing rinse temperature in a high temperature dish washing machine?
Maximum registering thermometer
What are some methods that can be used to deliver training?
Methods of training: OJT, classroo, info search, guided discussion, jigsaw design, demonstration, role-play, tech-based training, videos, games.
What factors affect the effectiveness of a sanitizing solution?
concentration, water temperature, contact time, water hardness, and pH
What are some general guidelines for receiving food safely?
how suppliers deliver food when there is Time to inspect it, make specific staff responsible for receiving, make sure there is enough train staff to receive and inspect food properly, plan ahead for deliveries, inspect deliveries immediately upon receipt
What are some ways food can be time temperature abuse?
it is cooked to the wrong minimum internal temperature, it is held at the wrong temperature, it is cold or reheated incorrectly
what are the requirements for using time rather than temperature as the only method of control when holding TCS food?
it was held at 41°F or lower before removing it from refrigeration, it does not exceed 70°F while that is being served, it has a label thatSpecifies both the time it was removed from refrigeration in the time it must be thrown out, it is sold, serve, or thrown out within six hours, it was held at 135°F or higher before removing it from temperature control, as label that specifies when the item must be thrown out, it is sold, serve, or thrown out within four hours
What are the stores requirements for pesticides?
keep pesticides in their original containers, store pesticides in a secure location away from where food, utensils, and food equipment are stored
Pete the bus report some cleaner from its original container into a smaller, working container. What else does he need to do?
label the working container with its contents
What are some general guidelines for inspecting food?
make sure TCS food is received at safe temperatures (receive cold TCS food at 41°F or lower unless otherwise specified. Receive hot TCS food at 135°F or higher), make sure packaging is intact and clean and protects food and food contact surfaces from contamination, make sure items have the correct documentation and stamps, make sure food quality is acceptable and meets your operation standards
The manager's responsibility for staff food safety training is to...
make sure that staff have the knowledge and skills to keep food safe.
What are some ways prevent the deliberate contamination of food?
make sure the product you receive are from safe sources, monitor the security of products in the operation, knowwho's in the operation, keep information related to food defense accessible, identify what you would do and who you will contact if there is a suspicious activity or threat at your operation
The temperature of a roast is checked to see if it has met its critical time of 145°F for four minutes. This is an example of what HACCP principle?
monitoring
to deny pests food and shelter in outside dining areas and around your operation, it is important to what
mow the grass
What are the minimum internal cooking temperatures for poultry, fish, pork, and ground beef?
poetry is 165°F for 15 seconds, fish is 145°F for 15 seconds, pork is 145°F between seconds roast for four minutes, ground beef is 145°F for 15 seconds
what are the correct methods for checking the temperature of fresh poultry delivered On ice in a carton of milk? What should the temperature be for each?
poultry:Insert the thermometer stem or probe into the thickest part of the poetry. The center is usually the thickest part. The temperature should be 41°F or lower carton of milk: Open the curtain and insert the thermometer same or probe into the milk. Fully immersed the sensing area. The stem or probe must not touch the carton. The temperature should be 45°F or lower when receiving the milk. However, it must be cold to 41°F or lower in four hours
New staff must be trained in the critical areas of personal hygiene, cleaning and sanitizing, controlling time and temperature, and what
preventing cross-contamination
Shiga toxin-producing E. coli is currently linked with what type of food
raw ground beef
how long can ready to eat TCS food that was prepped in-house be stored if it is held at 41°F or lower?
seven days
Which item can be received at 45°F?
shell eggs
What are some factors that determine the frequency of health inspections in an operation?
size and complexity of the operation, inspection history of operation, clientele's susceptibility to foodborne illness, workload of the local health department and the number of inspectors available
what is an acceptable sanitizing method and contact time for a food contact surfaces?
soak the item in a chlorine solution for seven seconds
A food handler prepares and delivers meals to elderly people. What symptoms require the food handlers just stay home from work?
sore throat with fever
which is a TCS food?
sprouts
A deli serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point?
storage
How many tell if your operation has been infested with cockroaches or rodents?
strong oily odor, droppings, capsule shaped eggs, signs of gnawing, Urine stains, droppings, tracks, nesting materials, holes in quiet places
What must food handlers do to make sure your sanitizing solutions for used on food contact surfaces has been made correctly?
test a solution with a sanitizer kit
How can an operation determine its food safety training needs?
testing staff members food safety knowledge, observing staff job performance, questioning or serving staff members to identify areas of weakness
What are the four correct methods for thawing food?
thaw it in a refrigerator add a product temperature of 41°F or lower, submerge it under running, drinkable water at a temperature of 70°F or lower, thaw it in a microwave oven if it will be cooked immediately afterward, thaw as part of the cooking process as long as the product reaches the required minimum internal cooking temperature
What is the purpose of an integrated pest management program?
to prevent pest from entering the operation and illuminate any pets that do you get inside
A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused illness?
toxin
How can you prevent pest from entering your operation?
use approved, reputable suppliers, screen all windows and vents with at least 16 mesh per square inch screening, install self-closing devices and door sweeps on all doors, repair gaps and cracks and door frames and thresholds, install air curtains above or alongside doors, keep all exterior openings close tightly, use concrete to fill holes or sheet metal to cover openings around pipes, install screens over ventilation pipes and ducts on the roofs, cover floor drains with hinged grates, seal all cracks and floors and walls
After pesticides have been applied, food contact surfaces should be what
washed, rinsed, and sanitized
How can cross-contamination be prevented in the operation?
you separate equipment when preparing each type of food, cleaning and sanitizing all work services, equipment, and utensils after each task, preparing raw meat, fish, and poultry and ready to eat food at different times, purchasing ingredients that require minimal preparation
A thermometer used to measure the temperature of food must be accurate to what temperature?
+/- 2F or +/- 1C
An air-temperature measuring device used to measure the temperature in a cooler must be how accurate?
+/- 3°F or +/-1.5°C
What can be done to minimize contamination in self service areas?
- Protect food on display using sneeze guards, display cases, or packaging to protect it from contamination. - Label food located in self-service areas. - Do not let customers refill dirty plates or use dirty utensils in self-service areas. - Stock food displays with the correct utensils for dispensing food
What are some ways to keep chemicals from contaminating food?
1) Store chemicals away from food, utensils,and equip. 2) Follow mfgr directions when using chemicals. 3) Be careful when using chemicals while food is being prepared. 4) Label chemical containers when transferring a chemical to a new container. 5) Only use lubricants that are made for food equipment.
What personal behaviors can contaminate food?
1) Wiping or touching the nose. 2) Rubbing an ear 3) Scratching the scalp 4) Touching a pimple or an infected wound 4) Running fingers through the hair.
List the 7 HACCP principles in order
1) conduct a hazard analysis 2) determine critical control points CCPs 3) establish critical limits 4) establish monitoring procedures 5) identify corrective actions 6) verify that the system works 7) establish procedures for record keeping and documentation
How is a thermometer calibrated using the highest point method?
1) fill a large container with ice. Use crushed ice if you have it. Add tapwater until the container is full. Stir the mixture well 2) Put the thermometer stem or probe into the ice water. 3) adjust the thermometer so it reads 32°F
Explain the FIFO method of stock rotation
1) identify the foods item use-by or expiration date 2) Store items with the earliest use-by or expiration dates in front of items with later dates 3) once shelved, use those items stored in front first 4) throw out food that has passed it's manufacturer's use-by or expiration date
What are the steps that should be taken when cleaning and sanitizing items in a three compartment sink?
1) scrape items before washing them 2) wash items in the first sink 3) rinse items in the second sink 4)Sanitize items in the third sink 5) Air dry items on a clean and sanitized surface
what temperature must TCS food be reheated to if it will be hot held?
165°F (74°C) for 15 seconds
What is the correct temperature for receiving cold TCS food?
41 degrees F (5 C) or lower.
At what maximum internal temperature should code TCS food be held?
41°F
How should a three compartment sink be repaired for dishwashing?
Clean and sanitize each sink and drain board, fill the first sink with detergent water in must be at least 110°F, fill the second sink with clean water, fill the third sink with water and sanitizer to the correct concentration, provide a Clock with a second hand
George is getting ready to wash dishes in a three compartment sink. What should be his first task?
Clean and sanitize the sinks and drainboards
What should food handlers do to prevent food allergens from being transferred to food?
Clean and sanitize utensils after use.
After which activity must food handlers wash their hands?
Clearing tables
Explain the labeling requirements for food package on site for retail sale
Common name of the food or statement that clearly identifies it, quantity of the food, ingredients and subingredients in descending order by weight if the item contains two or more ingredients
What is the first step in developing a HACCP plan?
Conduct a hazard analysis
What is the most important way to prevent a foodborne illness caused by bacteria?
Control time and temperature
What is an important measure for preventing foodborne illness?
Controlling time and temperature
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 principle?
Corrective action
What are the rules for correctly cooking food in a microwave oven?
Cover food to prevent the surface from drying out, rotate or stir food halfway through the cooking process to allow heat to reach the food more evenly, let food stand for at least two minutes after cooking to let the food temperature even out, check the temperature in at least two places to make sure the food is cooked through, heat seafood, poultry, and eggs to 165°F
What is the correct procedure for covering infected wounds on hands or arms?
Cover wins on the hand or wrist with an impermeable cover, cover wounds on the arm with impermeable cover, such as bandages, Cover wounds on the other part of the body with a dry, durable, tight fitting bandage
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
Created a cross-connection
which pathogens are found in high numbers in an infected persons feces, are highly infectious, and can cause severe illness?
Hepatitis A, Norovirus, Salmonella Typhi, Shigella species (spp.), and enterohemorrhagic and shiga toxin-producing E. coli
what type of external damage to cans are causes for rejection?
Holes in visible signs of leaking, severe dents in the can seams, deep dents in the can body, missing labels, swollen or bulging ends, rust
What are the requirements of a handwashing station?
Hot and cold running water that is drinkable, and meats temperature and pressure requirements, soap in liquid, bar, or powder form, a way to dry hands, a garbage container, clearly visible signs are posted and tell staff to wash hands before returning to work
Which thermometer is limited to measuring surface temperatures?
Infrared thermometer
What is the best method of checking the temperature of a delivery of fresh fish?
Insert a thermometer probe into the thickest part of the fish.
A person arrives at a restaurant claiming to be a health inspector. What should the manager ask for?
Inspector's Identification
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?
It must be washed, rinsed, and sanitized.
What are the requirements for storing live shellfish?
Must be stored in its original container at an air temperature of 41°F or lower. identification tagsMust be kept on file for 90 days from the date the last supply was sold or served from the container
What organization creates a national standards for food service equipment?
NSF
How should cartons of coleslaw be checked for the correct receiving temperature?
Open a carton and insert a thermometer stem into the food.
pesticides should be disposed of by
PCO
what is the recommended top to bottom order for storing the following food in the same cooler: Raw trout, and uncooked beef roast, raw chicken, pecan pie, and raw ground beef?
Pecan pie, Raw Trout, uncooked beef roast, raw ground beef, raw chicken
What probe should be used to check the temperature of a chicken breast?
Penetration probe
Which piece of jewelry can be worn on a food handlers hand or arm?
Plain band ring
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?
Poor cleaning and sanitizing
What are three conditions that would result in rejecting a shipment of fresh poultry?
Poultry should be rejected for all of the following conditions: Purple or green discolorationaround the neck; Dark wingtips (red wing tipsareacceptable); Stickiness under wings or around joints;Abnormal unpleasant odor; Temp higher than 41 F.
What are some ways to keep food safe from physical contaminants?
Purchase food from approve reputable supplier, closely inspect the food you receive, take steps to make sure no physical contaminants can get into food in your operation
Which food should NOT be offered on a children's menu
Rare hamburger
A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot-holding unit. The temperature was 120°F (49°C), which did not meet the operation's critical limit of 135° F (57°). The chef recorded the temperature in the log and reheated the soup to 165°F (74°C) for 15 seconds withing 2 hours. which was the corrective action?
Reheating the soup
in what areas are handwashing stations required
Restrooms, or directly next to them, also in areas used for food prep, service, and dishwashing.
What are some hazards that require the closure of an operation?
Significant lack of refrigeration, back up of sewage into the operation or it's water supply, emergency, such as building fire or flood, significant infestation of insects or rodents, Long interruption of electrical or water service, clear evidence of a foodborne illness outbreak related to the operation
What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
Smooth and durable
A prep cook stores a bottle of sanitizer on a shelf above the prep table to prevent chemical contamination, what should be done differently?
Store the sanitizer bottle away from the prep area.
What type of smell may be a sign that cockroaches are present?
Strong, oily
What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?
Tell the cook to stay away from work and see a doctor.
raw chicken breast are left out at room temperature on a prep table. what is the main risk that could cause a foodborne illness?
Time-temperature abuse
How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?
Up to the dimple of the thermometer stem.
What methods can be used to cook cooked food?
Use ice water baths, stirring food with an ice paddle, using a blast chiller or tumble chiller, adding ice or cold water as an ingredient
What measures should be taken to prevent a seafood specific foodborne illness?
Use only approved suppliers.
What does an operation that wants to smoke food as a method of preservation need to have before processing food this way?
Variance from the regulatory authority