Serv Safe Review
What temperature should the final rinse cycle of a high temperature dishwasher reach?
160°F
If you are wanting to leave time for corrective action, how often should you check the temperature of food?
2 hours
During what phase in a foodservice operation does food safety control begin?
Purchasing
can spread shigella.
flies
Wheezing and hives are symptoms of
food allergies
What must food handlers do after touching their body or clothing?wash their hands
wash their hands
What is the best prevention measure for viruses?
wash youre hands
How can you prevent a foodborne illness caused by bacteria?
washing hands
Grease and condensation buildup on surfaces can be avoided with correct
&1 Grease and condensation buildup on surfaces can be avoided with correct A garbage disposal.
When can hand antiseptics be used?
- after handwashing - then wait for them to dry before you touch food or equipment
What is the water activity level that bacteria grow best at?
0.95
When cooling food, how many hours do you have to get food from 70°F to below 41°F?
6
If you are sanitizing dishes by heat, how long must they be in hot water for?
10
When washing dishes in a three compartment sink, what temperature should the water be in the wash (first) sink?
110°F
What is the minimum temperature water should be that you wash your hands in?
120
What temperature should hot food be received at?
135°F
What temperature should commercial raised game be cooked to?
145
What temperature should eggs that will be hot held for service be cooked to?
145
What temperature should eggs that will be served immediately be cooked to?
145
What temperature should steaks and chops of pork, beef, veal and lamb be cooked to?
145 °F
What temperature should ground pork, beef, lamb, veal and seafood be cooked?
145°F
How many seconds must chlorine sanitizer be in contact with what it is sanitizing?
30 sec
If you are holding food for more than _____ hours, it must be labeled.
30 sec
If you are sanitizing using a quats or iodine sanitizer, how long must the sanitizer be in contact with the item being sanitized?
30 secs
How high should tabletop equipment be on legs be off the counter top?
4
How often should surfaces that are in constant use be cleaned and sanitized?
4
What temperature should cold food be held at?
40 °F
What is the part of the Temperature Danger Zone that bacteria grow the best at?
40 °F - 140 °F
What is the temperature danger zone?
41-135
What is the pH range that bacteria grow best at?
6.5 - 7.0
What is the pH range that bacteria grow well at?
6.5 - 7.0
How many HACCP principles are there?
7
How long can ready-to-eat TCS food be stored before it must be thrown away?
7 days
How long should shellstock identification tags be kept for?
90 days
Thermometers that measure the temperature of air should be accurate to +/-_____°F.
Accuracy Thermometers used to measure the temperature of food must be accurate to +/-2°F or +/-1°C. Thermometers used to measure air temperature in food-storage equipment must be accurate to +/-3°F or +/-1.5°C.
What temperature increment should thermometers that measure the temperature of food be accurate to?
Accuracy Thermometers used to measure the temperature of food must be accurate to +/-2°F or +/-1°C. Thermometers used to measure air temperature in food-storage equipment must be accurate to +/-3°F or +/-1.5°C. A hanging thermometer in a walk-in cooler is an example
What thawing method requires that the food be cooked by conventional cooking methods immediately after it is thawed?
After thawing in the microwave, always cook immediately after, whether microwave cooking, by conventional oven, or grilling. Foods thawed in the microwave should be cooked before refreezing.Jun
To prevent backflow, a sink must be equipped with a(n)
An air gap is the only way to prevent backflow in drainage and sewage systems. This prevents harmful bacteria from seeping into sinks and other water receptacles in the restaurant.
How high should all food and supplies be stored off the ground?
Any height below six inches will make the food susceptible to cross contamination, physical hazards, and rodents.
What pathogen can cause someone to cough up worms
Ascariasis is an infection of the small intestine caused by Ascaris lumbricoides, which is a species of roundworm.
How should chemicals be stored?
Away from prep areas
Reversal of hot and cold sensations are a symptom of what type of pathogen?
B Shigella spp. A guest had a reversal of hot and cold sensations after eating seafood.
What temperature range inside of the temperature danger zone do bacteria grow best in?
Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes
is the only bacteria that can grow without oxygen.
Bacteria that grow only in the absence of oxygen, such as Clostridium, Bacteroides, and the methane-producing archaea (methanogens), are called obligate anaerobes because their energy-generating metabolic processes are not coupled with the consumption of oxygen.
What temperature should any food cooked in the microwave be cooked to?
Be sure to heat the food entirely until it reaches 165°F by checking with a food thermometer. The food must always reach this temperature, even if food quality is diminished in the process. Avoid overcooked foods by adding some water to the dish before placing in the microwave
What type of contaminants include bacteria, viruses, toxins, fungi and parasites?
Biological contaminants include bacteria, viruses, fungi, protozoa, insects (fleas and cockroaches), and arachnids (dust mites).
Toxins are typically linked to what kind of food?
Common examples of natural toxins in food plants include glycoalkaloids in potatoes, cyanide-generating compounds in bitter apricot seeds and bamboo shoots, enzyme inhibitors and lectins in soya beans, green beans and other legumes.
A broken water main has caused the water in an operation to appear brown. What should the manager do?
Contact the local regulatory authority before use
What temperature should oysters, shrimp, salmon, calamari, and mackerel be cooked to?
Cook fish and shellfish thoroughly. Fish is cooked when it begins to flake and loses its translucent (raw) appearance. Cook fish until it reaches an internal temperature of 145 degrees F for at least 15 seconds. Seafood is usually cooked under moderate to high heat (425 degrees F).
What temperature should injected and mechanically tenderized meat be cooked to?
Cook mechanically tenderized meat (e.g., steaks, roasts) to at least 63°C (145°F) on the inside. Cook ground meat to 71°C (160°F). When you cook mechanically tenderized steak, flip it 2 times to cook it evenly.
Covering wounds on the hands and arms can help prevent the spread of which bacteria?
Covering the wound can help prevent staph bacteria from spreading to other areas of the skin and to other people, since pus containing staph can leak from an infected wound.
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 created?
Created a cross-contamination
Soup on a buffet should be labeled with the
Date
In a HACCP plan, if a food item doesn't meet it's critical limit what is the next step?
Establish Corrective Actions.
What are the six conditions needed for bacteria to grow?
FAT TOM is a mnemonic device used in the food service industry to describe the six favorable conditions required for the growth of foodborne pathogens. It is an acronym for food, acidity, time, temperature, oxygen and moisture.
What are the six conditions that bacteria need to grow?
FAT TOM is a mnemonic device used in the food service industry to describe the six favorable conditions required for the growth of foodborne pathogens. It is an acronym for food, acidity, time, temperature, oxygen and moisture.
Which federal agency issues the Model Food Code?
FDA
If a food handler is excluded from the kitchen for having diarrhea and/or vomiting, how long must they be symptom before they can return to work?
Food handlers should be excluded from work until 48 hours after resolution of diarrhoea and vomiting. Hepatitis A (also known as infectious hepatitis) is an acute infection of the liver.
Which pathogen does someone become contagious within hours of eating it?
Food poisoning develops when infectious organisms such as bacteria, viruses, or parasites contaminate foods. Bacteria, such as Staphylococcus aureus and Salmonella are among the top five germs that cause food poisoning in the United States.Jun 29, 2018
Which pathogens must the local regulatory authority must be notified if a food handler is diagnosed with?
Food workers must also report to their manager if they have a Norovirus, Hepatitis A, Shigella, Salmonella, or E. coli infection. Managers must report these diagnoses to the local regulatory authority. The food worker should stay home until the regulatory authority gives them permission to work again.
What should be done to ready-to- eat TCS food that will be prepped on-site and held for longer than 24 hours?
For this reason, ready-to-eat TCS food must be marked if held for longer than 24 hours. It must indicate when the food must be sold, eaten, or thrown out. Ready-to-eat TCS food can be stored for only seven days if it is held at 41°F (5°C) or lower.
Which type of pathogen is typically passed through the fecal-oral route?
Germs have found many different ways to do this, one of which is fecal-oral transmission. Many common infections are spread by fecal-oral transmission, including E. coli, adenovirus, campylobacter, coxsackie virus, giardia, hepatitis A, Salmonella, and Shigella.
What are the five required components of a handwashing station?
Hand washing stations should include hot and cold running drinkable water, soap, and a way to dry hands. They should also include a garbage container if paper towels are provided, and signage reminding staff to wash hands before returning to work.
if a food handler presents symptoms of jaundice, they more than likely have...
Hepatitis A
When a food handler is using gloves and doing the same task the entire time, how often should they change their gloves?
If a worker is performing the same task, the gloves must be changed every four hours because that's long enough for pathogens to multiply to dangerous levels. Anytime the gloves become contaminated, they must be changed.
Freezing fish before serving them raw or undercooked, can help prevent want pathogen?
If raw or cooked fish is not going to be used within the recommended time, it should be frozen to prevent it from perishing. Raw fish can be stored safely in a refrigerator at 40°F or lower for 2 to 3 days. Oily fish will store longer than lean fish and whole fish will store better than steaks and fillets.
What is the correct way to store mops in between uses?
If that's not possible, stand the mop upright in a bathtub or other well ventilated and dry area. The goal is to avoid mildew and bacteria growth. Store the mop properly. A cool, dry place is a perfect storage location.Sep 19, 2019
Besides chlorine, what are the chemical sanitizers approved for restaurants and foodservice operations?
In three-compartment sinks, the water temperature must be at least 171 °F (77 °C). Chemicals. Chemicals approved as sanitizers for food-contact surfaces in retail/foodservice establishments are chlorine, iodine and quaternary ammonium.
What is the best prevention measure for bacteria?
Infection prevention measures such as sanitation, hand washing, food and water safety, and vaccination can decrease the spread of microorganisms resistant to antimicrobial medicines.
What is the most important factor in choosing an approved food supplier?
It has been inspected and cimples with local, state, and federal laws.
How often must food be checked (when not leaving room for corrective action)?
It is recommended you check the temperature of your hot or cold holding food every four hours. However, if you check every 2 hours instead, this allows enough time to take corrective action in the event that food has fallen into the danger zone
What water activity level is good for the growth of bacteria?
Most foods have a water activity above 0.95 and that will provide sufficient moisture to support the growth of bacteria, yeasts, and mold.
What temperature should cold food be received at?
Mark them so that staff does not use them. Cold TCS food must be received at 41°F (5°C) or lower. Hot TCS food must be received at 135°F (57°C) or higher. Frozen food should always be received frozen.
What is a maximum registering thermometer used for?
Maximum registering thermometers (including autoclave maximum registering thermometers) are thermometers designed to indicate the highest temperature attained during a process. They are typically used in processes in which it is difficult to measure the temperature during the process.
What temperature should stuffed meat or pasta be cooked to?
Minimum internal temperature of 165℉ (74℃) for less than 1 second applies to: Poultry - including whole or ground chicken, turkey, or duck. Stuffing made with TCS (Temperature Control for Safety)ingredients. Stuffed meat, seafood, poultry, or pasta.
What temperature should all previously cooked TCS food be cooked to?
Once a TCS food has been cooked, it must be held at the correct internal temperature for that food. Cold TCS food must maintain a temperature of 41 F (5 C) or colder, while hot TCS food must maintain a temperature of 135 F (57 C) or hotter.
What air temperature should live shellfish, shucked shellfish, milk and eggs be received at?
Once received, the shellfish must be cooled to 41°F (5°C) or lower in four hours. Shucked shellfish Receive at 45°F (7°C) or lower. Cool the shellfish to 41°F (5°C) or lower in four hours. Milk Receive at 45°F (7°C) or lower.
When cooling food it should be cooled to below 70°F within how many hours?
Potentially hazardous foods requiring refrigeration must be cooled by an adequate method so that every part of the product is reduced from 120 degrees Fahrenheit to 70 degrees Fahrenheit within two hours, and from 70 degrees Fahrenheit to 45 degrees Fahrenheit or below within four additional hours.
What is the best prevention measure for toxins?
Prevention Toxins cannot be destroyed by cooking or freezing. The most important way to prevent a foodborne illness is to purchase plants, mushrooms, and seafood from approved, reputable suppliers. It is also important to control time and temperature when handling raw fish.
What bacteria is linked to undercooked ground beef?
Raw and undercooked meat and poultry can make you sick. Most raw poultry contains Campylobacter. It also may contain Salmonella, Clostridium perfringens, and other bacteria. Raw meat may contain Salmonella, E.
can not be destroyed by cooking or freezing once they form in food.
Saxitoxin cannot be smelled or tasted. It's not destroyed by cooking or freezing. Death from paralysis may result if high levels of the toxin are eaten.
How should food handlers keep their fingernails?
Short, clean, and unpolished
What temperature should ratites, such as ostrich and emu, be cooked to?
Since ratites are classified as red meats, steaks and roasts can be safely cooked to 145 "F; ground meat should be cooked to 160 °F
What 3 symptoms cause a foodhandler to be EXCLUDED from the operation?
Sneeze or cough. Have contact with a person who is sick. Touch anything that may contaminate their hands and don't wash them. Have symptoms such as diarrhea, vomiting, or jaundice—a yellowing of the eyes or skin.
Which agency enforces food safety in a restaurant or foodservice operation?
State of local regulatory authority
What temperature range should dry storage areas be kept?
Store dry foods at 50°F for maximum shelf life. However, 70°F is adequate for dry storage of most products.
Why should the ice cream scoop be stored in running water between use?
Store serving utensils in the food with the handle extended above the rim of the container. -Can also place them on a clean and sanitized food-contact surface
What should food handlers do after prepping food and before using the restroom?
Take off their aprons.
Which pathogens must a food handler let their manager know if someone they are living with is diagnosed with the pathogen?
The FDA Food Code lists the following as symptoms that must be reported by food handlers to their managers: vomiting, infected sores, diarrhea, yellowing of the skin or eyes, or a sore throat accompanied by a fever.
Deli meats and hot dogs can be the source of
The International Agency for Research on Cancer classifies processed meats like hot dogs, bacon, jerky and some deli meats, as a carcinogen — meaning, they cause cancer.
Deli meats and hot dogs can be the source of...
The International Agency for Research on Cancer classifies processed meats like hot dogs, bacon, jerky and some deli meats, as a carcinogen — meaning, they cause cancer.
How long do you have for the whole cooling process to get the food to below 41°F?
The general rule: Foods that need time and temperature control for safety (TCS food, for short) must be cooled from 135˚F (57˚C) to 41˚F (5˚C) or lower within six hours. Follow these guidelines: First, cool food from 135˚F to 70˚F (57˚C to 21˚C) within two hours. lower in the next four hour
What temperature range should dry storage areas be kept?
The guidelines below should be followed: Keep dry storage areas clean with good ventilation to control humidity and prevent the growth of mold and bacteria. Store dry foods at 50°F for maximum shelf life. However, 70°F is adequate for dry storage of most products.
What bacteria can flies spread
The house fly and the blowfly together harbour more than 600 different bacteria, according to a DNA analysis. Many are linked with human infections, including stomach bugs, blood poisoning and pneumonia. Flies can spread bacteria from place-to-place on their legs, feet and wings, experiments show.Nov 24, 2017
What temperature should all poultry (whole cuts and ground chicken, turkey, duck and quail) be cooked to?
The safe internal temperature for cooking poultry — in whole and ground form — is 165°F (75°C) (6)
What are the four acceptable methods of thawing frozen food?
There are four acceptable methods for thawing food: in a refrigerator, under cold running water, in a microwave, or as part of the cooking process.
Other than seafood toxins, what other types of toxins are there?
There are generally four types of toxic entities; chemical, biological, physical and radiation: Chemical toxicants include inorganic substances such as, lead, mercury, hydrofluoric acid, and chlorine gas, and organic compounds such as methyl alcohol, most medications, and toxins.
What are the different types of fungi?
There are three major types of fungus: mushrooms, molds and yeasts.
What type of food are parasites typically linked to?
They can be found on various kinds of food, such as meats, seafood and fresh produce, despite some of them may not be commonly known of harbouring parasites. Two main types of parasites found in food are protozoa and helminths (also known as worms).
What are the big six pathogens?
They list "The Big 6" pathogens (Norovirus, Nontyphoidal Salmonella, Salmonella Typhi, E. coli, Shigella, and Hepatitis A) as being highly infectious, able to cause severe disease in small quantities, and each will be featured individually in this series of articles
What does ice crystals on a frozen food package indicate?
Those ice crystals you see on your bulk pack of chicken or in your frozen leftovers is moisture that escaped from the food and turned into ice on the outside. It happens for one of two reasons: Either you didn't store your food properly, or your food has just been in the freezer for a long time.
A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food?
Throw the food away.
What information does a test kit provide about a sanitizing solution?
To check the concentration of a sanitizer solution, use a test kit, as shown in the photo at left. Make sure it is made for the sanitizer being used. These kits are usually available from the chemical manufacturer or supplier. Hard water, food bits, and leftover detergent can reduce the solution's effectiveness.
To keep from dying when they lack nutrients, what form can bacteria change into?
To keep from dying when they lack nutrients, certain bacteria can change into a form called a spore, often found in dirt.
To work with food, a food handler with an infected hand wound must
To work with food, a food handler with an infected hand wound must A cover the wound with an impermeable cover and wear a single-use glove.
What bacteria can cause pregnant women to have a miscarriage?
Toxoplasmosis, a protozoal infection, may cause a miscarriage, death of the fetus, and serious birth defects. Listeriosis, a bacterial infection, increases the risk of preterm labor, miscarriage, and stillbirth.
Untreated shell eggs can be the source of...
Unbroken, clean, fresh shell eggs may contain Salmonella Enteritidis (SE) bacteria that can cause foodborne illness.
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 local regulatory authority. A food handler drops the end of a hose into a mop bucket and turns the water on to fill it.
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
What type of pathogen requires a living host to live and reproduce, and can not grow in food?
Viruses Viruses share some basic characteristics. Location Viruses are carried by human beings and animals. They require a living host to grow. While viruses do not grow in food, they can be transferred through food and still remain infectious in food.
When moving a chemical out of it's original container into a smaller container, what must be done to the new container
When a substance containing a hazardous chemical is transferred from its original container to a secondary container, the secondary container must be labeled with the identity of the chemical and any hazards it presents, including the route of entry to the body, health hazard, physical hazard, and affected organ(s).
How high should floor mounted equipment be off the ground?
When installing stationary equipment: - put floor-mounted equipment on legs at least 6 inches high. Another option is to seal it to a masonry base. - put tabletop equipment on legs at least 4 inches high, or seal it to the countertop.
When should a food handler with a sore throat and fever be excluded from the operation?
When the customers served are primarily a high-risk population
Whose responsibility is it to report a foodborne illness to the regulatory authority?
When treating a patient with a foodborne illness, it's the physician's responsibility to report the case to the local public health department.
How many people does it take having the same symptoms after eating the same food for it to be considered a foodborne illness outbreak?
When two or more people get the same illness from the same contaminated food or drink, the event is called a foodborne illness outbreak. FDA investigates outbreaks to control them, so more people do not get sick in the outbreak, and to learn how to prevent similar outbreaks from happening in the future.
What is the best prevention measure for parasites?
You might also get the parasite from eating undercooked meat or untreated water. The best ways to prevent infection are to thoroughly wash and cook your food, to frequently wash your hands, and to wear gloves when handling cat feces.
List five of the 8 common food allergens.
allergens. An operation has a buffet with 8 different items on it. How many serving utensils are needed to serve the items on the buffet?
How can you prevent a foodborne illness caused by parasites?
buying from reptuable buyers
How can you prevent a foodborne illness caused by seafood toxins?
buying from reptuble suppliers
What type of contaminants include cleaners, sanitizers, machine lubricants and polishes?
chem
An imminent health hazard, such as a water supply interruption, requires immediate correction or
closure of the operation
What is the best prevention measure for fungi?
cooking or freezing
Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of
cross contamination
When must a consumer advisory be provided for menu items containing TCS food?
date mark it
What type of thermometer checks the surface temperature of food?
infrared (laser)
What type of contaminants include hair, staples, fish bones, fruit pits, bandages, can shavings and finger nails?
phys
A food item that is received with an expired use-by date should be
rejected
What is the first step in cleaning and sanitizing a piece of stationary equipment?
rinse
What is the first step of handwashing?
rinse
What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
smooth and durable.
