Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Servsafe > Chap 2 > Flashcards

Chap 2 Flashcards

1
Q

How do you prevent bacteria?

A

The most important way to prevent bacteria from causing foodborne illness is to control time and temperature

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What is bacteria?

A

Single celled, living organisms that can spoil food and cause foodborne illness

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What does fat Tom stand for?

A

Food, acidity, temperature ,time, oxygen ,moisture

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What are the two things that can be controlled with FAT TOM?

A

Time and temperature

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What are the four stages of bacterial growth?

A

Lag phase, log phase, stationary, phase, and death phase

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What can bacteria change into when they have a lack of nutrients

A

Spores

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

At what temperature does bacteria grow rapidly?

A

Between 41°F and 135°F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What are the four ways that bacteria might be prevented?

A

Controlling time and temperature. Preventing cross-contamination, practicing personal hygiene, purchasing from approved reputable suppliers.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What is a virus?

A

Viruses are the smallest of the microbial food contaminants. Viruses are carried by human beings and animals. They require a living host to grow.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

How do you prevent a virus?

A

Viruses are not destroyed by normal cooking temperatures the best way to handle a virus is the practice good personal hygiene when handling food and food contact services

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What are two major viruses that affect food?

A

Hepatitis A, Noreau virus, Gastro enteritis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What is the least common illness from food ,a virus, from bacteria, or from a parasite?

A

A parasite

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What are parasites most commonly associated with?

A

Seafood, wild game, and food process with contaminated water, such as produce

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is the best way to prevent parasites?

A

Purchasing food from approved, reputable suppliers and also cooking food to required minimum internal temperatures

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What are the two types of fungi that might cause foodborne illness?

A

Mold and yeast

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Where are fungi found?

A

Air, dirt, plants, water, and some food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Why is mold dangerous?

A

Mole can produce toxins, such as aflatoxins. These toxins can cause an allergic reaction, nervous system disorders and kidney and liver damage.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Where does mold grow?

A

Mold grows particularly well in acidic food with low water activity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What does yeast do to food?

A

Years can spoil food quickly signs of spoilage can include smell of alcohol. Throw out any food that has been spoiled by yeast.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What are the two major biological toxins?

A

Seafood toxins, and shellfish toxins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What are the most common symptoms of a foodborne illness?

A

Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Shiga toxin-producing E. Coli is commonly linked with what type of food?

A

Raw ground beef

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

I guess called an operation and told the manager about getting sick after eating there the guest complained of vomiting and diarrhea a few Afters after eating the oysters, what pathogen probably caused the illness

A

Noro virus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

A guest had a reversal of hot and cold sensations after eating seafood what most likely caused illness?

A

A toxin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

What is a TCS food?

A

Food requiring time and temperature control for safety

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

What are the TCS foods?

A

Milk and dairy products ,shell eggs, beef, pork and lamb, poultry, fish, shellfish and crustaceans, baked potatoes, heat, treated plant, food such as cooked rice, beans, and vegetables, tofu, sliced, melons, cut, tomatoes, cut, leafy greens, untreated garlic, and oil, mixtures, and sprouts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

What are the five common risk factors that can lead to foodborne illness?

A

Failing to cook food add a quickly, holding food at incorrect temperatures, using contaminated equipment, practicing poor hygiene, and purchasing food from unsafe sources

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Raw chicken breasts are left out at room temperature on the prep table. What is the main risk that could cause of foodborne illness?

A

Time temperature abuse

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Which pathogens are found in high numbers in an infected person feces, or highly infectious, and can cause severe illness? Also known as the big six

A

Hepatitis A, norovirus, salmonella typhi, Shiga toxin-producing Escherichia coli (STEC), also known as E. coli, shigella spp, nontyphoidal
Salmonella (NTS)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

How many days can ready to eat food be stored before discarding held at temperature 41°F or lower?

A

The maximum is seven days

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

What is the minimal internal cooking temperature for seafood?

A

145°F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

What is the minimum internal cooking temperature of whole cuts of beef and pork?

A

145°F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

What is the minimum internal cooking temperature of ground meat and ground fish?

A

155°F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

What is the minimum internal cooking temperature of hole and ground poultry?

A

165°F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

At what temperature should reduce oxygen packaged food ROP be stored at?

A

41°F or lower

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

True or false, any item, not stored in its original containers must be labeled?

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

What specific information must be on a label for a food package in the operation that is being sold to customers for use at home?

A

Food name, quantity, ingredients, artificial flavors, artificial colors, chemical, preservatives, and major allergens

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

How far off the floor should food linen and single use items be stored?

A

6 inches

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

What must be included on the label of a TCS food that was prepared in house?

A

Date that the food should be thrown out

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

An air temperature in measuring device used to measure the temperature in a cooler must be how accurate?

A

3°F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

What is the most important factor in choosing a food supplier?

A

It has been inspected and complies with local state and federal laws

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

What is the best method for checking the temperature of a delivery of fresh fish?

A

Insert a thermometer probe into the thickest part of the fish

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

What is the correct temperature for receiving cold TCS food?

A

41°F or lower

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

What is required when receiving fish that will be served raw or partially cooked?

A

It must be correctly frozen before you receive it

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

How should the temperature of vacuum packed meat be checked during receiving?

A

Place a thermometer, stem or pro between two packages of product

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

What should be done with an item that has been recalled?

A

Remove the item from inventory, put it in a secure location, and label it to keep it from being used or discarded

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

Which is a requirement for key drop deliveries?

A

The items are placed in the correct storage location

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

A thermometer used to measure the temperature of food must be accurate to what temperature?

A

2°F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

What should food handlers do after preparing food and before using the restroom?

A

Take off their aprons

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

When should hand antiseptics be used?

A

After washing hands

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
Q

What is the minimum time you should scrub with soap when washing hands?

A

10 seconds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
52
Q

A food handler prepares and delivers meals to elderly people. What symptoms require this food handler to stay home from work?

A

Sore throat with fever

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
53
Q

What must be included on the label of a TCS food that was prepped in house?

A

Date the food should be thrown out

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
54
Q

What are the guidelines to thawing food in a microwave?

A

Thawed food in a microwave should be cooked immediately after thawing. The food must be cooked in a conventional cooking equipment such as an oven once it’s thawed.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
55
Q

What’s the guideline for thawing food under running water?

A

Submerge food under running drinkable water at 70°F or lower. Never let the temperature of the food go above 41°F for longer than four hours.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
56
Q

What is slacking?

A

It’s the gradual thawing a frozen food to prep it for deep frying

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
57
Q

What is a variance?

A

A document issued by your regulatory authority that allows a regulatory requirement to be waived or changed. You might require you to submit a HACCP plan.

58
Q

Name methods that you would need a variance ?

A

Packaging, fresh juice on site for sale at a later time unless warning label complies with local regulations. Smoking food as a way of preserving it, but not to enhance flavor using food, additives or adding components, such as vinegar to preserve or alter the food so it no longer needs time and temperature control for safety curing food custom processing animals for personal use. Sprouting seeds or beans .offering live shellfish from display tank. Packaging food using a reduced oxygen packaging method.

59
Q

What is the minimum internal cooking temperature for poultry?

A

165°F for 15 seconds

60
Q

What’s the minimum internal cooking temperature for ground meats?

A

155°F for 15 seconds

61
Q

What is the minimum internal cooking temperature of stuff to meet Seafood poultry or pasta?

A

165°F for 15 seconds

62
Q

What is the minimal internal cooking temperature for seafood steaks of pork beef, veal and lamb?

A

145°F for 15 seconds

63
Q

What is the minimal internal cooking temperature for roast of pork beef, veal and lamb?

A

145°F for four minutes

64
Q

What is the minimal internal cooking temperature of fruit vegetable grains, refried beans that will be hot held for service?

A

135°F

65
Q

What are the temperature requirements for cooling food?

A

First cool the food from 135°F to 70°F within two hours. Then cool it from 70°F to 41°F or lower in the next four hours.

66
Q

When partially cooked food for later service, what is the maximum amount of time the food can be heated during the initial cooking set up?

A

60 minutes

67
Q

What is a safe way to cool stock pot of meat sauce is to put it in what?

A

Sink of ice water

68
Q

How often should you take the temperature of food at a holding station?

A

Every four hours. You can also check the temperature every two hours that will leave time for a corrective action.

69
Q

What is the discard time on cold food put out for holding food

A

Six hours

70
Q

What is the discard time for hot food that is put out for holding food?

A

Four hours

71
Q

How long can food be used in a vending machine before throwing away?

A

Seven days

72
Q

When are utensil is stored in water between uses what are the requirements?

A

Running water at any temperature or a container of water at 135°F or higher

73
Q

A pan of lasagna at 165°F was packed and heated cabinet for offsite delivery. What is the minimum information that should be on the pan label?

A

Use by date and time and reheating and service instructions

74
Q

What are the seven principles of the HACCP?

A

Conduct a hazard analysis.
Determine critical control points.
Establish critical limits.
Establish monitoring procedures.
Identify corrective actions.
Verify that the system works.
Established procedures for recordkeeping and documentation.

75
Q

What is the purpose of a food safety management system?

A

To identify control, possible hazards throughout the flow of food

76
Q

What is a cross connection?

A

Physical link between safe water and dirty water, which can come from drain sewers, or other waste water sources

77
Q

What is backflow?

A

The reverse flow of contaminants through across connection into a drinkable water supply supply

78
Q

What is a vacuum breaker?

A

Mechanical device that prevents backsiphonage 

79
Q

What is the minimum light intensity of prep areas?

A

50 foot candles or 540 lux

80
Q

What is the most reliable method for preventing backflow?

A

Airgap

81
Q

Besides information on chemical concentration and water temperature, what other machine settings information should be posted on dish washing machines

A

Water pressure

82
Q

What organization creates national standards for food service equipment?

A

NSF

83
Q

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?

A

Created a cross connection

84
Q

An operation has a buildup of grease and condensation on the walls and ceiling. What is most likely the problem?

A

The ventilation system is not working correctly

85
Q

What is the temperature and time for heat sanitizing to work?

A

171°F for at least 30 seconds

86
Q

How long is the contact time to kill pathogens when cleaning unit using a sanitized product?

A

30 seconds

87
Q

What temperature should the final sanitizing rinse must be?

A

180°F for a stationary rack. It must be at least 165°F.

88
Q

What is the temperature of the first compartment sink for cleaning large items?

A

110°F 

89
Q

How high off the floor should stored tableware and utensil sit?

A

6 inches

90
Q

What is an acceptable sanitizing method and contact time for food contact surface?

A

So the item in a chlorine solution for seven seconds

91
Q

If food contact services are in constant used, how often must they be cleaned and sanitized

A

Every four hours

92
Q

What pathogen can flies spread?

A

Shigella spp

93
Q

Three basic rules of an integrated pest management program are, work with a PCO, deny pest access, and..

A

Deny pest food, water, and the nesting or hiding placed

94
Q

What is the role of the FDA?

A

Inspects all food, except meat, poultry and eggs and regulates food transported across state lines

95
Q

What is the role of the USDA?

A

Regulates and inspects meat, poultry and eggs, and also regulates food that across the state boundaries or involves more than one state

96
Q

Which agency enforces, food safety in Restaurant?

A

State or local regulatory authority

97
Q

Who is responsible for keeping food Safe in an operation?

A

The manager or operator

98
Q

What is the best way to protect food from deliberate tampering?

A

Make it as difficult as possible for someone to tamper with it

99
Q

An immediate health hazards, such as water supply interruption, requires immediate correction, or

A

Closure of the operation

100
Q

How should the temperature of a shipment of sour cream be taken when it arrives an operation?

A

Remove the lid of the container and put the thermometer stem into the sour cream

101
Q

What is the basic characteristic of a virus?

A

Requires a living host to grow

102
Q

Soup on a Buffay should be labeled with

A

Name of the food

103
Q

To prevent the delivery contamination of food, a manager should know who to contact about suspicious activity, monitor to the security of products. Keep information related to food security on file and know

A

Who is in the facility

104
Q

What should be done to ready to eat TCS food that will be prepped on site and held for longer than 24 hours

A

Date mark it

105
Q

After scraping and washing, what’s the third step in cleaning and sanitizing a prep table

A

Rinsing

106
Q

Cold food being held without temperature control for up to six hours, cannot exceed which temperature while it is being served

A

70°F

107
Q

Which is a chemical contaminant, phones in a chicken fillet,
Noreau virus and shellfish ,
Metal shavings in a can of peaches , or
Tomato juice served in a pewter pitcher

A

Tomato juice served in a pewter pitcher

108
Q

When must a consumer advisory be provided for menu items containing TCS foods?

A

When an item is raw or uncooked

109
Q

Which is a symptom could mean a customer is having an allergic reaction to food,
Coughing,
Dehydration,
Swollen lips,
Sneezing

A

Swollen lips

110
Q

In the heat, sanitizing dishwasher what is the minimum temperature for the final rinse?

A

180°F

111
Q

What is the best way to eliminate pass that I’ve entered the operation

A

Raise the heat in the operation after hours

112
Q

Ciguatera toxin is commonly found in

A

Amber jack

113
Q

What should food service operators do to prevent the spread of hepatitis A?
Cook food to minimum internal temperatures ,
Freeze fish for 36 hours before serving,
Exclude staff with jaundice from the operation,
Purchase mushrooms from approved reputable suppliers

A

Exclude staff with jaundice from the operation

114
Q

What organization requires material safety data sheets

A

Occupational safety and health administration , 0SHA

115
Q

What is the minimum time and iodine sanitizer solution must be in contact with the object being sanitized

A

30 seconds

116
Q

If a food contact surface is in constant use, how often should it be cleaned and sanitized

A

Every four hours

117
Q

What is the third step in cleaning and sanitizing items in a three compartment sink?

A

Rinsing

118
Q

Where is the temperature danger zone

A

Between 41° and 135°F

119
Q

What is the sanitizer concentration range for chlorine sanitizers?

A

50-99 ppm

120
Q

A running faucet below the rim of a sink is an example of

A

Cross connection

121
Q

Four types of pathogens I can contaminate food and cause foodborne illness

A

Bacteria, viruses, parasites, and fungi

122
Q

In what phase of bacterial growth do bacteria begin reproducing rapidly

A

Log phase

123
Q

Salmonella typhi is commonly linked with which type of food

A

Ready to eat

124
Q

Previously cooked TCS food that has been reheated for hot holding must be heated to what internal temperature for 15 seconds

A

165°F

125
Q

Under which food safety scale does knowing how to label food for storage fit best

A

Controlling time and temperature

126
Q

Histamine Toxin occurs when time temperature abuse with which of the following fish?
Tuna,
Mahi-mahi,
Bonito,
Mackerel

A

All of them

127
Q

Which of the following foods is linked with norovirus virus?

A

Ready to eat, food, shellfish, contaminated water

128
Q

Which of the following carry nontyphoidal salmonella naturally?

A

Animals

129
Q

What should be the aw scale ranges in the food

A

0.0 to 1.0

130
Q

Salmonella typhi lives only in

A

Humans

131
Q

Which of the following reef fish commonly linked to ciguatera toxin

A

Barracuda, grouper, Jack’s, snapper

132
Q

Which of the following foods is linked with Shigella spp?

A

Produce and contaminated water

133
Q

The amount of moisture available in food is called

A

Water activity

134
Q

Which of the following foods is linked with shiga toxin producing escherichia coli?

A

Meat and produce

135
Q

What foods are linked with Nontyphoidal salmonella?

A

Meat, produce, milk, and dairy products, eggs, poultry

136
Q

What is the most likely way we can control bacteria in our food?

A

Time and temperature

137
Q

Which of the following foods is length with salmonella typhi?

A

Beverages. And ready to eat food

138
Q

In which pH scale ranges, bacteria grow best in food

A

-4.6 ph to 7.5ph

139
Q

Which of the following foods is linked with hepatitis A?

A

Shellfish, ready to eat food, and contaminated water

140
Q

When a food contact surface must be clean and sanitized

A

After it is used,
Anytime you begin working with another type of food,
After a task has been interrupted,
At four hour intervals, if items are in constant use

141
Q

Which of the following is used to measure concentration

A

Sanitizer test kits

142
Q

At what temperature is sanitizers work best for manual dishwashing

A

55°F

Servsafe (1 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions