ServSafe Pt. 2
What is the focus of active managerial control?
Anticipating and planning for potential risks of foodborne illnesses
ALERT stands for
Assure Look Employees Report Threats
Thermometers used to measure the temperature of food need to be accurate to __________.
+/-2°F or +/-1°C
place in order from top to bottom shelf: raw fish, ready to eat salad, beef roast, raw chicken, and raw ground beef
1. Ready to eat salad 2. Raw fish 3. raw roast 4. raw ground beef 5. raw chicken
How long does a foodservice operation typically have to correct a violation of a priority foundation item?
10 days
For proper handwashing, the temperature of the water should be at least _________.
100 degrees F
Hot food should be held at what internal temperature?
135 degrees F
Reheat commercially processed and packaged food to an internal temperature of at least __________.
135 degrees F
Prepared hot meatballs from a caterer should be at what temperature when receiving?
135 degrees F or less
Temporary units can typically operate in one location for less than
14 days
What is the minimum internal cooking temperature for mechanically tenderized meat?
155 degrees F for 15 seconds
TCS food for hot-holding must be reheated to an internal temperature of __________.
165 degrees F for 15 seconds
What is the maximum internal temperature at which cold food should be held before removing it from refrigeration?
41 degrees F or higher
Cut or sliced melon should be at what temperature when receiving?
41 degrees F or less
Bacteria grow rapidly in what temperature range?
41-135 degrees F
Fresh blue point oysters should be at what temperature when receiving?
45 degrees F
Whole shell eggs should be at what temperature when receiving?
45 degrees F or less
In two-stage cooling, total cooling time cannot be more than _____ hours.
6 hours
What is the longest amount of time a food handler can take to cool food from 135°F (57°C) to 41°F (5°C) and have it remain safe?
6 hours
What is the maximum amount of time food should be partially cooked if it is going to be finished cooking at a later time?
60 minutes
When holding cold food without temperature control, at what temperature should cold food be thrown out instead of served?
70 degrees F
Pathogens grow the most rapidly in temperatures between
70-125 degrees F
Within the temperature danger zone, pathogens tend to grow the fastest between __________.
70°F (21°C) and 125°F (52°C)
How long does a foodservice operation typically have to correct a violation of a priority item?
72 hours
Some blast chillers cool food from 135°F to 37°F (57°C to 3°C) within how many minutes?
90
Shellstock identification tags must be kept on file from the date the last shellfish was used from its delivery container for __________.
90 days
Which type of dishwashing machine is a multiple-tank machine with a peg-type conveyor?
Carousel machine
Which governmental organization provides educational services in the field of sanitation?
Center for disease control and prevention (CDC)
Which food should be delivered at 41°F (5°C) or lower when received at delivery?
Cold TCS food items
Which two HACCP principles help a manager identify and evaluate hazards?
Conduct a hazard analysis and determine critical control points.
What is the first HACCP principle?
Conduct a hazard analysis to identify the hazards across the process and specify control measures
What is the first step in an effective treatment from a PCO?
Conduct a thorough inspection of the facility and grounds.
What is the primary focus of the FDA's public health interventions?
Controlling the common risk factors for foodborne illness to prevent outbreaks
What is a characteristic required for equipment to meet NSF standards?
Corrosion resistant
Which employee characteristic is a challenge to food safety?
Culture
What is considered a challenge to an operation's food safety?
Employees juggling time pressure with safety issues.
Which agency is responsible for inspecting all food except meat, poultry, and eggs?
FDA
How should a manager respond when a customer calls to report a foodborne illness?
Fill out a foodborne illness report
What does FAT TOM stand for?
Food, Acidity, Temperature, Time, Oxygen, Moisture
What do the initials GMP stand for in reference to purchasing products from a supplier?
Good Manufacturing Practices
Which virus can be prevented by excluding staff with jaundice from the operation?
Hepatitis A
What is the purpose of date marking?
Indicates when food should be sold, eaten, or thrown out
Which is true about the FDA Food Code?
It provides recommendations for food safety regulations.
What is the correct way to store shell eggs?
Keep the shell eggs at an air temperature of 45°F or lower.
Which is typically the last step done when rejecting a shipment?
Log the incident on the invoice with precise details and action taken.
Why is TCS food likely to become unsafe?
Pathogens grow well in it
Which item should be rejected when receiving food?
Reduced oxygen packaging with discoloration
Which of these is an example of a corrective action taken when time and temperature standards are not met?
Reheat the food to the correct temperature if within the safe guidelines of reheating
Which bacteria can be prevented by controlling flies inside and outside of the operation?
Shigella Spp.
Flies are a threat to human health because they spread pathogens such as
Shigella spp.
Which agency is responsible for issuing licenses and permits, as well as enforcing regulations for food operations?
State and local authorities
What is a distinction of equipment that carries the NSF designation?
The equipment approved by the NSF is typically easy to clean, durable, and resistant to damage.
What is the potential penalty for refusing to allow an inspector access to the operation?
The inspector could revoke the operation's permit.
If the inspector identifies clear evidence of a foodborne-illness outbreak related to the operation, what outcome is likely?
The operating permit may be immediately suspended
Which requirement of mobile units that serve food is accurate?
They must follow the same rules as permanent operations if serving TCS food.
What is a characteristic of TCS food item
They need time and temperature control to limit the growth of bacteria.
What is one of the most common symptoms associated with the toxins from seafood?
Tingling in various parts of the body
What should be done to repair a door that does not have a threshold?
Use weather stripping
What is a typical symptom of chemical contamination?
Vomiting and diarrhea
Gloves do not need to be worn when ___________.
Washing produce
Which type of probe would be used to check the temperature inside coolers and ovens?
air
What is the most serious allergic reaction to food?
anaphylaxis
How should single-use items be stored?
at least 6 inches off the floor
Which food items require time and temperature control for safety?
baked potatoes
What is one of the most important ways to prevent the spread of shigellosis?
basic personal hygiene and frequent hand washing.
The ________ stationary-rack machine combines the wash and rinse cycles in a single tank.
batch -type dump
Select all that apply.You need to exclude the food handler from the operation if they have:
been vomiting,have diarrhea,jaundiced
use what kind of thermometer: Internal temperature of a pork roast
bimetallic probe
What type of contaminant is the greatest threat to food safety?
biological
Which food item is considered to be at low risk for pathogen growth?
bread
Which wall finish is recommended for use in the kitchen?
ceramic tile
If there is a backup of raw sewage in a foodservice operation, what should be done first?
close down the affected area
When using the ice-point method to calibrate a thermometer, the sensing area should be
completely submerged in ice water
Bacteria grow best in food that
contains little or no acid
After initially cooking partially cooked food, what is the next step?
cool the food correctly
What happens when cross-connection occurs?
dirty water comes into contact with clean water
Which statement about kitchen restrooms is accurate?
doors for restrooms should be self-closing
Outdoor containers should have ______ kept in place.
drain plugs
Which bacteria can contaminate meat during slaughtering?
e-coli
Flooring should be smooth, durable, nonabsorbent, and _______.
easy to clean
Which food can be kept at air temperature of 45 degrees F
eggs
What is an essential step in the process of slacking frozen food?
ensure that the food does not exceed 41 degrees F
Which HACCP principle must be considered before establishing monitoring procedures?
establish critical limits
A foodhandler who has sore throat with fever should be _____________ from the operation if you primarily serve a high-risk population.
excluded
Which food, received fresh, is the most sensitive to time-temperature abuse?
fish
The ________ is a high-capacity, multiple-tank machine with a peg-type conveyor.
flight type
Areas with heavy water exposure should have their own ______.
floor drain
Which of the following products should be discarded?
food missing manufacturer's use by date
Shelving, tabletops, and bins should be made of
food-grade plastic
Frozen shrimp, corn, or peas should be at what temperature when receiving?
frozen solid
The majority of dishwashing machines sanitize with either chemical solutions or __________.
high temperature water
Backsiphonage is the term that refers to:
high water use creating a vacuum that sucks contaminants back into the water supply.
Salmonella Typhi lives only in
humans
What is the best way to prevent the deliberate contamination of food?
identify where food is most at risk and take steps to protect it
use what kind of thermometer: Internal temperature of a pot of soup
immersion probe
When checking the temperature of food, insert the thermometer stem or probe __________.
into the thickest part of the food
When hiring a PCO, check references and confirm that your PCO
is licensed in accordance with state requirements.
To prevent food from becoming unsafe, you must prolong which phase of bacterial growth?
lag
The manager needs to know that indoor garbage containers must be:
leak proof
Victims of foodborne illnesses may experience
long-term disability
Lighting intensity is typically measured in __________.
lux
Which type of food carries the highest risk of causing a foodborne illness?
milk and dairy products
What is the goal of a well-designed kitchen plan in terms of safety?
minimize the time food spends in the food danger zone
Where are aflatoxins commonly found?
mold
Sharp objects can easily damage ___________.
nonporous, resilient flooring
An illness from a ____________ is not as common as one caused by a virus.
parasite
The four types of __________ that can contaminate food are viruses, bacteria, parasites, and fungi.
pathogens
When cross-contamination occurs, what is being transferred between food or unwashed hands and prep areas, equipment, utensils, or other food?
pathogens
What are the big eight allergens?
peanuts, wheat, eggs, milk, fish, soy, tree nuts, shell fish
use what kind of thermometer: Internal temperature of a hamburger patty
penetration probe
An employee coming to work sick is an example of
poor personal hygine
If a foodservice operation closes voluntarily after a significant health hazard has been discovered during an inspection, the operation does not have to __________.
post a suspension order at a public entrance to the operation
Which type of imminent health hazard poses the greatest risk of pathogen growth?
power outages
The five most common food-handling mistakes include purchasing food from unsafe sources, failing to cook food correctly, holding food at incorrect temperatures, using contaminated equipment, and
practicing poor personal hygiene.
What is one of the most important ways to prevent the spread of shigellosis?
prevent flies from entering the operation
Why should the water pipes to the dishwashing machine be kept as short as possible?
prevent loss of heat
Interventions published by the FDA are designed to protect
public health
The five common mistakes 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
purchasing from unsafe sources
Which type of hard-surface flooring is most resistant to wear in kitchen and public areas?
quarry tile
____ means a material that can react to a shock without breaking or cracking.
resiliency
Leftover TCS food should be thrown out if it has been in a cooler for more than __________.
seven days
What is the maximum length of time that ready-to-eat TCS food may be stored in the cooler before it must be thrown out?
seven days
There are two groups of seafood toxins fish toxins and _______ toxins.
shellfish
When checking the temperature of packaged food, the thermometer stem or probe should __________.
should not touch the package
What must be clearly stated on the label on food that is packaged on-site for retail sale?
sources of major pathogens
Which is a TCS food? bread flour starwberries sprouts
sprouts
Teaching employees correct food safety rules is sometimes complicated by
staff with varying levels of education
What is an example of a physical contaminant
staples
food that can be held indefinitely when stored properly?
sugar and salt
Which type of probe would be used to measure the temperature of a griddle?
surface
When food contamination is confirmed or suspected, who typically issues a recall?
the food item's manufacturer
When checking temperatures with a bimetallic stemmed thermometer, insert the stem into:
the food up to the dimple.
A meat inspection stamp contains a number that refers to __________.
the meat process plant
The benefit of purchasing a thermistor instead of a bimetallic stemmed thermometer is
the sensing area is in the tip of the stem
What does the food handler need to know about cutting board safety?
they can be made of nonabsorbent wood such as hard oak or maple.
What should be done if a correct internal food temperature has clearly not been maintained for hot foods?
throw the foods out
Food that has remained in the temperature danger zone for four or more hours must be:
thrown away
Why did the FDA create the A.L.E.R.T. tool for restaurant and foodservice operations?
to help operations create a food defense program
Why are grease traps installed in foodservice operations?
to prevent drain blockage
A gap between what staff need to know and what they actually know is known as a(n) __________.
training need
Which condition stems from bacteria only carried in humans?
typhoid fever
What must be included on the labels of food delivered off-site?
use-by date and time, reheating instructions, and service instructions
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
who to contact about suspicious activity
At a minimum, nonpublic water systems should be tested at least each __________.
year
Nonpublic water systems should be tested at least each _________. The report should also be kept on file in the operation.
year
Plant toxins are another form of
Biological contamination