Servsafe FoodHandler Practice
When using a three sink to wash dishes the correct water temperature for the first sink is at least:
-110 degrees F -The first sink has to be at least 110 degrees F and also needs detergent.
The final sanitizing rinse in high temperature dish machine, must be at least:
-180 degrees F
The correct concentration for a chlorine sanitizing solution is:
-50 to 99 ppm -The correct concentration for a chlorine sanitizing solution is 50-99 ppm. -Sanitizing solutions should be checked for concentration and changed when the concentration is too low or the solution is dirty.
A food allergen is:
-A naturally occurring protein in an ingredient or food that some people are sensitive. -Allergens are found naturally in foods, and some people can be sensitive to them. -People who are sensitive to food allergens can be experience allergic symptoms and reactions. Symptoms and reactions can happen quickly, and can lead to death.
When should temperatures be taken when receiving deliveries?
-As they are brought into the kitchen by the delivery person -When receiving deliveries, temperatures of refrigerated and frozen foods should be taken, as they are brought into the kitchen by the delivery person and before being put away. This ensures that foods are at the correct temperature and are safe to accept and use by the establishment.
Cleaning supplies, chemicals and tools should be stored:
-Away from food prep and food storage areas. -Cleaning supplies, chemicals and tools should be stored away from food prep and food storage areas to prevent any cross-contamination to foods.
In order to make sure that thermometers will accurately take the temperature of foods, they must:
-Be accurate to +/- 2 degrees F -Be calibrated before each shift -In order to make sure that thermometers will accurately take the temperature of foods, they must be calibrated before each shift and be accurate to +/-2 degrees F. Additionally thermometers should be washed, rinsed, sanitized, and allowed to completely dry after each use to prevent cross-contamination.
Food Contaminants include:
-Biological: Bacteria, Viruses, Parasites and Fungi -Physical: Metal shavings, Staples, Pieces of packaging, Glass, Dirt or Bones -Chemical: Cleaners, Sanitizers and Polishes -Food contaminants can be from many different things.
Food can be contaminated:
-Can occur accidently and at any time the food is handled as it is being grown, prepared, packaged or plated. -Contaminants are not always from bacteria or pathogens, physical contaminants and chemicals can contaminated food making it unsafe for human consumption. -Poor personal hygiene of food handlers can contribute to contaminated food, by failure to wash their hands properly, by sneezing or coughing into food or working while sick.
Cleaning and sanitizing of food contact surfaces needs to happen:
-Cleaning and sanitizing of food contact surfaces needs to happen: -Every 4 hours -When in constant use -Before prepping a different food -When work is stopped and foods may have been contaminated.
Service staff can prevent customers from receiving foods that contain allergens by:
-Ensuring that guests are not served menu items containing allergens. -Serving staff plays a vital role in making sure the customers are not given menu items that can cause an allergic reaction. Train staff on how to deal with guests with allergies and make sure that all staff know to ask for help if they are unsure whether a menu item contains an allergen.
At what part of the flow of food is Food Safety the biggest concern?
-Food safety is always a concern, throughout the entire flow of food. -Not following food safety guidelines during purchasing, receiving and storing, can create a risk of contamination throughout the flow. The best way to ensure food safety is to be pro-active and prevent concerns at each step.
Time and Temperature Abuse happens when:
-Foods are not held at the proper temperature or cooled properly. -Time and temperature abuse happens when proper cooking, holding and cooling procedures are not followed, which can result in foods being in the temperature danger zone. -The temperature danger zone is the temperature range at which bacteria grow the fastest and foods left in this range can become contaminated quickly. The danger zone is between 41 degrees F and 135 degrees F.
A foodborne illness can be caused by cross-contamination when:
-Foods touch contaminated surfaces right before being served -Dirty unwashed towels are used to clean food-contact surfaces. -Contaminated surfaces can contaminate foods, even when the foods have been stored and prepared properly. Ensuring that all surfaces and cleaning tools are clean and sanitized, reduces the risk of contamination
Food service workers should change single use gloves when:
-For each new task a food service worker performs -When gloves are torn and dirty -Gloves are meant to be used for a single task. Each time single use gloves are changed, food service workers need to wash their hands with soap and water before putting on a new pair of gloves.
Food service workers can use hand sanitizer in place of hand washing when:
-Hand sanitizer is NEVER to be used in place of handwashing. -Food service workers are to always practice good personal hygiene by washing their hands properly with soap and water. -Hand sanitizer is not an alternative to hand washing and should never be used as such.
When should refrigerated foods items be rejected and sent back from delivery?
-If the temperature is above 41 degrees F -If the product is out of date -It should be rejected from delivery when the temperature is 41 degrees or above. For this reason, checking temperatures at the time of delivery is a very important part of food safety.
Food contact surfaces can be sanitized by what methods:
-Immersing in water at least 171 degrees F for 30 seconds, using an approved chemical solution of chlorine, iodine or quats. -Food contact surfaces can be sanitized by heat or chemicals. When sanitizing by heat the water must be at least 171 degrees and the item has to be immersed for 30 seconds. When using chemical, the solution has to be an approved chemical solution of: chlorine, iodine, or quats.
What kinds of illnesses of a food service worker must be reported to the local regulatory agency?
-Jaundice -Hepatitis A -Salmonella Typhi -When a food service worker has jaundice, hepatitis A or salmonella typhi, their illness must be reported to the local regulatory agency and they cannot work. -Before coming back to work they must be cleared by both their doctor and the local regulatory agency.
After touching the hair, scratching the skin or rubbing the face a food service worker must:
-Must wash their hands. -Food service workers must wash their hands before they begin work and anytime they touch their skin or hair, cough or sneeze into their hands, use the restroom, eat food or smoke, handle raw foods, handle money, take out the garbage or handle chemicals. -Anytime a food service worker comes into contact with a possible contaminant, they must wash their hands.
Cleaned and sanitized small wares and equipment must be stored:
-On clean and sanitized shelves, racks, cupboards or drawers. -After being cleaned and sanitized, the items must be stored on clean and sanitized shelves, racks, cupboards or drawers. Glasses and cups need to be stored upside down, all small wares and equipment must be kept at least 6 inches off the floor.
When a food service worker avoids personal behaviors that can contaminate food, they are:
-Practicing proper hygiene -Proper personal hygiene is when a food service worker avoids behaviors that can contaminate food. Proper personal hygiene includes; wearing the proper uniform, proper handwashing and glove use, not working while sick, not touching their hair or skin while working with food, not sneezing or coughing when working with food and taking breaks to eat or smoke away from food preparation areas.
The best way to prep foods is to:
-Prepping different foods at different times after all food contact surfaces, tools and equipment have been washed, rinsed, and sanitized. -Or prep different foods at different tables with different tools and equipment prevents cross-contamination. -Cross contamination can occur when the same prep areas, tools and equipment are used continuously for different foods without being washed, rinsed, or sanitized.
Identify the 5 most common risk factors to keeping food safe
-Purchasing ingredients from unsafe sources -Holding foods at the wrong temperatures -Poor hygiene practices -Using contaminated tools & equipment -Improper cooking of foods -Implementing proper food handling procedures includes ordering from reputable and safe suppliers, as well as training staff on food safety standards.
An example of a corrective action to time-temperature abuse is:
-Reheating food that was being held below 135 degrees. -A corrective action addresses and fixes the problem. Reheating foods to the correct temperature after they drop below 135 degrees is a corrective action.
The Big Six food pathogens are:
-Shigella spp. -Salmonella Typhi -Nontyphoidal Salmonella -E. Coli -Hepatitis A -Norovirus -According to the Food and Drug Administration (FDA), there are over 40 different kinds of viruses, bacteria, parasites and molds that can cause foodborne illnesses. They have, however, identified The Big Six as they are highly contagious and cause severe illnesses.
To take an accurate temperature you must:
-Take temperatures in more than one spot -Take temperatures in the center or thickest part of the product -Allow enough time for the thermometer to record the correct temperature. -To take an accurate temperature you must allow enough time for the thermometer to record the correct temperature, take temperatures in more than one spot or in the thickest part of the product to ensure accuracy.
The temperature zone of 41 degrees F to 135 degrees F is known as:
-Temperature Danger Zone -The Temperature Danger Zone is between 41 degrees F and 135 degrees F. This is the temperature zone where bacteria grow the fastest.
What is the proper technique to wash hands:
-The proper technique to wash hands is to wet hands and arms, apply soap. scrub hands and arms for 10-15 seconds, rinse hands and arms, dry hands and arms.
Cross-contamination is:
-The spread of bacteria or pathogens from one tool, food item or surface to another. -It happens when bacteria or pathogens are introduced to foods, tools or surfaces from a contaminated food, tool, or surface. To reduce the risk of cross-contamination it is important to clean and sanitize tools and surfaces between uses and to follow correct food handling procedures when working with different ingredients.
Food service workers can work with wounds on their hands when:
-They are covered by an impermeable bandage and a single use glove. -Food service workers can work with wounds on their hands when they are covered by an impermeable bandage and a single use glove is worn over their hand.
Laser or infrared thermometers are not a good choice for checking the temperatures of foods being held because:
-They measure the surface temperatures of foods. -They are not a good choice for checking the temperatures of foods being held because they only measure the surface temperatures of foods, which is not always the correct indicator of the temperature of the food being held.
Refrigerated foods that have been delivered and allowed to sit for hours before being put away have been subjected to:
-Time temperature abuse -Refrigerated foods must be kept below 41 degrees F.
Food that has been held in the Temperature Danger Zone has been subjected to:
-Time temperature abuse -Time temperature abuse happens when foods have spent too long in the Temperature Danger Zone (41-135 degrees F), which is the temperature that promotes bacterial growth. When food is held below or above the Temperature Danger Zone, bacteria growth is slowed. Foods have also been subjected to time-temperature abuse when they are held at the wrong temperature, cooked or reheated to the wrong temperature or incorrectly.
Preventing time-temperature abuse can be done by:
-Using a proper working thermometer to take temperature -Keeping track of holding temperatures and times -Taking corrective actions, as needed to correct problems.
Allergic symptoms are:
-Very serious and they can quickly escalate to anaphylaxis shock and lead to death. -When people experience allergic symptoms they can have shortness of breath, nausea or dizziness, develop hives and swelling, be itchy, have abdominal pain and diarrhea or vomiting. As these symptoms can escalate quickly, it is important that food allergies be taken seriously by everyone on the staff.
An example of proper sanitization is:
-Washing, rinsing and sanitizing all food contact surfaces between use and as needed. -Proper sanitization means that all food contact surfaces are washed and rinsed and sanitized as needed and in between uses. Washing and rinsing removes food particles and detergent and sanitizing kills pathogens and bacteria.
Deliveries should be scheduled:
-When staff is scheduled and has time to inspect and put away items in a timely manner. -Deliveries should be scheduled so staff has adequate time to inspect the delivery, take and record temperatures and put away the foods properly. When staff doesn't have time to inspect deliveries and put foods away quickly and properly, foods can fall in the temperature danger zone, or cross contamination other foods due to improper storage.
Can food service workers wear fake nails and nail polish:
-With a single use glove if it's allowed by local regulatory authorities. -Food service can workers wear fake nails and nail polish, with a single use glove if it is allowed by local regulatory authorities. -Fake nail and nail polish can break or chip and contaminate food. Additionally, fake and painted nails can be hard to clean and can hide dirt or debris under the nail. Nails should be free from polish and kept short and trimmed.
Why is Food Safety Important?
It is extremely important not only to prevent food borne illness and outbreaks, but also to maintain a financially sound business with a good reputation. When businesses don't practice proper food safety they lose business and customers and can quickly get a bad reputation. Businesses can also incur legal fees from lawsuits both of which can lead to the business closing.
