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ServSafe > Basics > Flashcards

Basics Flashcards

1
Q

Why are elderly people at a higher risk for foodbourne illness?

A

They have weakened immune systems

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2
Q

The three categories of food safety hazards are biological, chemical, and….?

A

Physical

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3
Q

For foodborne illness to be considered an “outbreak,” how many people must experience the illness from the same food?

A

2

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4
Q

Foodborne pathogens grow best at what temperatures?

A

Between 41 and 135 degrees Fahrenheit

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5
Q

According to the CDC, what are the five most common risk factors that cause foodborne illness?

A
  1. Failing to cook food adequately 2. Holding food at incorrect temperatures 3. Using contaminated equipment 4. Poor personal hygiene 5. Purchasing food from unsafe sources
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6
Q

What does FAT TOM stand for?

A

Food, Acidity, Time, Temperature, Oxygen, and Moisture

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7
Q

Which pathogen is commonly found in the hair, nose, and throat of humans?

A

Staphylococcus aureus

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8
Q

While most commonly linked with contaminated ground beef, what pathogen is also linked with contaminated produce?

A

Shiga toxin producing E. coli

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9
Q

How can you reduce Salmonella in poultry to safe levels?

A

Cook product to 165 degrees F

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10
Q

Covering all wounds reduces the spread of what pathogen?

A

Staphylococcus aureus

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11
Q

Which foodborne illness is linked to both ready-to-eat food and shellfish contaminated by sewage?

A

Hepatitis A

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12
Q

Viruses such as Norovirus and Hepatitis A can be spread when foodhandlers…?

A

Don’t wash their hands

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13
Q

What is the best way to prevent foodborne illness caused by seafood toxins

A

Purchase seafood from approved reputable suppliers

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14
Q

A person eats raw oysters and later becomes disoriented and suffers memory loss. What illness is likely the cause?

A

Amnesic shellfish poisoning

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15
Q

What is the best way to know you are serving a safe variety of mushrooms

A

Purchase only from approved reputable suppliers

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16
Q

Eggs and peanuts are among the most dangerous what?

A

Types of food allergies

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17
Q

Heating tomato sauce in a copper pot can cause what foodborne illness?

A

Toxic metal poisoning

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18
Q

Why do we store cleaning chemicals separately from food?

A

To prevent chemical contamination

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19
Q

Itching and tightening of the throat could be a symptom of what?

A

Food allergy

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20
Q

Why do we clean and sanitize utensils and surfaces between prepping different food types?

A

To prevent cross-contamination

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21
Q

What must foodhandlers do after touching their hair, face, or telephone?

A

Wash their hands

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22
Q

What types of jewelry and accessories are not allowed to be worn by food handlers?

A

Wedding bands allowed. No other rings, bracelets, watches, or artificial nails.

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23
Q

What should you always do before putting on foodservice gloves?

A

Wash your hands

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24
Q

A cook wore single-use gloves to make beef patties, then continued to wear the gloves while they sliced hamburger buns. What should they have done.

A

Changed their gloves between tasks.

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25
Q

When can foodhandlers not eat, drink, or chew gum?

A

When they are preparing food.

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26
Q

What should you do if you cut your finger while prepping?

A

Discard any contaminated food. Wash and bandage the cut. Wear a glove over the bandage.

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27
Q

After cutting raw meat on a cutting board, what must be done before prepping fresh vegetables on it?

A

It must be washed, rinsed, and santitized.

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28
Q

When can infrared thermometers be used?

A

To measure surface temperatures only, like the surface temperature of a grill.

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29
Q

When calibrating a thermometer using the ice water method, what temperature should the thermometer be set to while it is in ice water?

A

32

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30
Q

What is the highest acceptable temperature for receiving fresh beef?

A

41

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31
Q

Large ice crystals in a case of frozen food are evidence that what likely occurred?

A

The food was thawed and re-frozen

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32
Q

What is the best method of checking the temperature of frozen packaged food when receiving?

A

Insert thermometer between two packages of food

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33
Q

Beef arrives marked with a USDA inspection stamp, what does this mean?

A

The meat processing facility has met USDA standards

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34
Q

Which item requires a USDA inspection stamp: dry rice, eggs, fresh produce, or tuna?

A

Eggs

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35
Q

Hot soups or casseroles must be cooled from 135F to 70F within ___ hours and from 70F to 41F or lower in the next ____ hours?

A

2, 4

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36
Q

What must you do with food that has been thawed in the microwave?

A

Fully cook it right away

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37
Q

What is the minimum internal temperature for all re-heated items?

A

165F

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38
Q

What are three ways to help properly cool a large pot of stew?

A

Put into smaller, shallow containers in the refrigerator or freezer. Put in an ice bath. Use an ice wand.

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39
Q

Why should you always clean and sanitize the prep table between uses?

A

To prevent cross-contamination

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40
Q

Why should you never thaw items at room temperature?

A

Food will be between 41 and 135 degrees for too long (more than four hours at that temperature it must be thrown away)

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41
Q

What is the minimum internal temperature for ground beef?

A

155F

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42
Q

Serving utensils can be used in how many different dishes at a time?

A

1

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43
Q

What is the maximum temperature for cold holding food?

A

41F

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44
Q

What is the minimum temperature for hot holding food?

A

135F

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45
Q

Hot food can be held without temperature control for how long before being discarded?

A

4 hours

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46
Q

The temperature of a roast is checked to see if it has met its critical limit of 145 for four minutes. This is an example of what HACCP principle?

A

Monitoring

47
Q

The temperature of a casserole is checked after an hour of hot holding and is found to be 120F. The casserole is reheated to 165 degrees and put back on the line for service. This is an example of what HAACP principle?

A

Corrective Action

48
Q

What are the five most common risk factors for foodborne illness as determined by the CDC

A
  1. Purchasing food from unsafe sources
  2. Failing to cook food adequately
  3. Holding food at incorrect temperatures
  4. Practicing poor personal hygiene
  5. Using contaminated equipment
49
Q

What is the first step in developing a HAACP plan?

A

Conduct a hazard analysis

50
Q

What is the only reliable method of preventing backflow?

A

Air gap

51
Q

The base of tabletop equipment on legs must be how high above the table top?

A

4 inches

52
Q

How hot should water for hand washing be?

A

At least 100F

53
Q

How can you tell if a piece of equipment is safe for use in a commercial cooking facility (and is not just for home use)?

A

Stamped from an safety certification agency such as NSF or UA

54
Q

Outdoor garbage containers and dumpsters must be?

A

Covered

55
Q

What is a cross-connection?

A

A link between clean and dirty water

56
Q

What does sanitizing mean?

A

Reducing pathogens to a safe level

57
Q

In constant use, how often must all food service utensils, equipment, and surfaces be sanitized?

A

Every four hours

58
Q

How do you know if a sanitizer has been prepared properly?

A

Test strips

59
Q

All bottles or containers containing chemicals must be?

A

Labelled

60
Q

What is an MSDS sheet? What are they for?

A

Material Safety Data Sheet, source of information on all chemicals used in the building in case of accidents

61
Q

Cleaned and sanitized utensils should be stored how?

A

With handles facing up

62
Q

What four steps are required to properly clean and sanitize equipment and surfaces?

A

Wash, Rinse, Sanitize, Air Dry

63
Q

When can pesticides be used in an operation?

A

Only by a pest control specialist

64
Q

What three environmental factors are ideal for roaches?

A

Warm, moist, dark

65
Q

What odor is a sign that roaches might be present?

A

Strong oily odor

66
Q

What are the three basic rules of a pest management program?

A
  1. Deny pests access
  2. Deny pests water, food, and hiding/nesting places
  3. Work with a licensed PCO to eliminate pests
67
Q

If pesticides are in the operation, where should they be stored?

A

Away from food in a secure location

68
Q

What are the two most common reasons to close a foodservice establishment for safety reasons?

A

Lack of hot water and backup of sewage

69
Q

What is the temperature danger zone?

A

41F to 135F

70
Q

How long are shellfish ID tags to be kept after serving?

A

90 days

71
Q

What six things do microorganisms need to grow? FATTOM

A

Food, Acidity, Temperature, Time, Oxygen, and Mositure

72
Q

What foodborne illness is often associated with crops such as rice, wheat, or other cereals?

A

Bacillius Cereus

73
Q

Jaundice is associated most with what foodborne illness?

A

Hepatitis A

74
Q

Coving is required in all food service operations. What is coving?

A

A curved and sealed edge where the floor meets the wall

75
Q

What are the seven HAACP principals?

A
  1. Hazard Analysis, 2. Critical Control Points, 3. Critical Limits, 4. Monitoring Procedures, 5. Corrective Actions, 6. Verify the System Works, 7. Record Keeping/Documentation
76
Q

TCS food can be stored at refrigeration for how many days once opened?

A

7

77
Q

Food must be stored at least how far above the floor?

A

6 inches

78
Q

In the order of top to bottom shelves, where should ready-to-eat food be stored?

A

On the top

79
Q

Hair, false nails, band-aids, and egg shells are all examples of what type of contamination?

A

Physical

80
Q

The FDA uses the ALERT acronym to help employees prevent deliberate contamination. What does ALERT stand for?

A

Assure, Look, Employees, Reports, Threat

81
Q

What is the temperature danger zone? What is the extreme danger zone?

A

41f to 135F is the danger zone, extreme danger is 70f to 125F

82
Q

TCS foods are important to monitor, was does TCS stand for?

A

Temperature/Time Controlled for Safety

83
Q

Food may be re-heated or re-cooled as long as it has spent less than how long in the temperature danger zone?

A

2 hours

84
Q

RTE foods are what?

A

Ready to Eat

85
Q

Raw bacon and raw batter are TCS foods, but cooked bacon, cookies, and cakes are not. Why?

A

Moisture is too low to be hazardous

86
Q

What five things are required to be at a handwashing station?

A

Hot potable water, soap, paper towels, garbage container, signage

87
Q

What kinds of foods can not be handled with bare hands?

A

RTE foods

88
Q

No employees cannot work in the building if they have any of what three symptoms?

A

Vomiting, diarrhea, jaundice

89
Q

The FDA has identified six of the most dangerous foodborne pathogens. They call these the Big Six and you can use SHENS to remember them. What are they?

A

Salmonella (both Regular and Typhoid), Hepatitis A, E. Coli, Norovirus, and Shigella

90
Q

Salmonella is most commonly found where?

A

Raw or undercooked poultry and eggs

91
Q

Hepatitis A and Norovirus are both most commonly found where?

A

Feces, bad shellfish, and RTE foods

92
Q

E. Coli is most commonly found where?

A

Meat contaminated by animal feces (such as cow intestines)

93
Q

Shigella most commonly occurs how?

A

Through feces contamination from food or water or flies

94
Q

Equipment must be how high from the floor? Countertop equipment must be how far above the counter?

A

6 inches, 4 inches

95
Q

How should damp clean cloths be stored?

A

In the sanitizer bucket, never on the counter

96
Q

How often should sanitizer buckets be changed?

A

4 hours

97
Q

All opened refrigerated product can be kept for how long?

A

7 days

98
Q

Items stored in the refrigerator must be what?

A

Covered, labeled, and dated

99
Q

List the foods in order of storage from top to bottom: Seafood, Steaks, Ground Meat, Poultry and Eggs, RTE Food

A

RTE Food, Seafood, Steaks, Ground Meat, Poultry and Eggs

100
Q

Seafood and beef or pork steaks must be cooked to what temperature?

A

145F

101
Q

Ground Beef must be cooked to what temperature?

A

155F

102
Q

Chicken, Turkey, or Duck must be cooked to what temperature?

A

165F

103
Q

All re-heated food must be cooked to what temperature?

A

165F

104
Q

Food may be cooked and served, then cooled, stored and reheated how many times?

A

Only once. Never reheat food twice.

105
Q

What three methods are allowed for thawing meats?

A

In the refrigerator, under cold running water, or as part of the cooking process

106
Q

Can unopened pre-packaged food (such as ketchup packets) be saved and reused for another customer?

A

Yes, as long as it is packaged and not something that requires refrigeration

107
Q

When an establishment prepares food in a method other than what is in the food code such as smoking or pickling, what is required from the health department?

A

A variance

108
Q

Is cooking oil a TCS food? What about cooking oil infused with garlic and herbs?

A

Plain cooking oil is not a TCS food, but as soon as herbs and garlic are added it becomes one.

109
Q

Iodine, quaternary ammonia, and chlorine bleach are the three types of acceptable what in food service operations?

A

Chemical sanitizers

110
Q

What does PPM stand for when measuring sanitizer concentration?

A

Parts per million

111
Q

What is the correct order of the three compartment sink?

A

Detergent with hot water, clean water, sanitizer

112
Q

Where should dirty linens be kept?

A

In a dirty linen bag away from food service areas

113
Q

How should mops and brooms be stored when not in use?

A

Hung up if possible, never store mops in dirty water

114
Q
A

ServSafe (1 decks)

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