Brainscape's Knowledge GenomeTM

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


See full index

servsafe > coursebook > Flashcards

coursebook Flashcards

servsafe

1
Q

what is a foodborne-illness outbreak?

A

When two or more people report the same illness from eating the same food

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

Who’s population is at high risk for foodborne illness?

A

Elderly people, preschool-age children, and people with compromised immune systems

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

which is a TCS food?

A

Dairy products, shell eggs, meat: beef, pork, and lamb, poultry, fish, shellfish and crustaceans, baked potatoes, heat-treated plant food, soy protein, sliced melons, sprouts and sprout seeds, and untreated garlic-and-oil mixtures

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

The five common risk factors 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 …

A

Purchasing food from unsafe sources

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

what is an important measure for preventing foodborne illness?

A

Preventing cross-contamination

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

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

A

Time-temperature abuse

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

A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron pocket. what is the risk that could cause a foodborne illness?

A

Poor cleaning and sanitizing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
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
10
Q

What is the most important way to prevent a foodborne illness caused by bacteria?

A

Control time and temperature

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

Shiga toxin-producing E. coil 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
12
Q

What is the most important way to prevent foodborne illnesses caused by viruses?

A

Practice good personal hygiene

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

A guest called an operation and told the manager about getting sick after eating there. the guest complained od vomiting and diarrhea a few hours after eating the raw oysters. what pathogen probably caused the illness?

A

Norovirus

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

Parasites are commonly linked with what type of food?

A

Seafood

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

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

A

Toxin

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

Which pathogens are found in high numbers in an infected person’s feces, are highly infectious, and can cause severe illness that’s called the big six?

A

Hepatitis A, Norovirus, Salmonella Typhi, nontphoidal Salmonella, Shigella spp., and Shiga toxin-producing E. coil

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

what is FAT TOM?

A

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

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

Aside from temperature, which other FAT TOM condition will a foodservice operation be most able to control?

A

Time

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

Which pathogen can be controlled by washing hands and controlling flies inside and outside the operation?

A

Shigella spp.

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

What are the four types of pathogens that can be contaminate in food?

A

Viruses, bacteria, parasites, and fungi

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

what is a biological pathogen?

A

Toxins

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

What is a physical contaminants?

A

Metal shavings, wood, fingernails, staples, bandages, glass, jewerly, and dirt

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

What is a chemical contaminants?

A

Cleaners, sanitizers, polishes, machine lubricants, pesticides, deodorizers, first-aid products, health and beauty products

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

A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chemical comtamination, what should be done differently?

A

Store the sanitizer bottle away from the prep area

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

What does A.L.E.R.T. stand for?

A

Assure, look, employees, reports, and threat

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

What are allergy symptoms?

A

Nausea, wheezing or shortness of breath, hives or itchy rashes, swelling of various parts of the body, vomiting and/or diarrhea, abdominal pain, and itchy throat

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

Common food allergens called the big eight allergens?

A

Milk, soy, eggs, wheat, fish, crustacean shellfish, peanut, and tree nuts

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

what should food handlers do to prevent food allergeNS from being transferred to food?

A

Use cleaned and sanitized utensils when prepping the order

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

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…

A

Whom to contact about suspicious activity

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

How to wash hands?

A
  1. ) Wet hands and arms at 100F
  2. ) Apply soap.
  3. ) Scrub hands and arms vigorously for 10 to 15 seconds. 4.) Rinse hands and arms thoroughly.
  4. ) Dry hands and arms.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
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
32
Q

What should food handlers do after prepping 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
33
Q

Which piece of jewelry can be worn on a food handler’s hand or arm?

A

Plain band ring

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

what symptoms require for 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
35
Q

when is it acceptable to eat in an operation?

A

when sittting in a break area

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

what should a manager do if a cook calls in with a headache, nausea, and diarrhea?

A

Tell the cook to stay away from work and see a doctor

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

Time temperature abused

A

Between 41°F and 135°F (5°C and 57°C)

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

Temperature danger zone

A

Grow especially fast between 70°F and 125°F (21°C and 52°C)

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

Boiling-point water

A

212°F (100°C)

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

Ice-point water

A

32°F (0°C)

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

What temperature of food need to be accurate?

A

within +- 2°F or +-1°C

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

What temperature of air in food storage?

A

within +-3°F or +-1.5°C

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

To prevent cross-contamination surfaces, equipment, and utensils

A

It must be washed, rinsed, and sanitized

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

How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?

A

Up to the dimple in the thermometer stem

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

what prode should be used to check the temperature of a chicken breasts?

A

Penetration probe

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

what device can be used to record time-temperature abuse during the delivery of food?

A

Time-temperature indicator

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

which thermometer is limited to measuring surface temperatures?

A

Infrared thermometer

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

If a chef dropped a bimetallic stemmed thermometer onto a prep table. what should the chef do next?

A

Calibrate the thermometer

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

Checking temperatures: Meat, poultry, and fish

A

Insert the thermometer stem or probe directly into the thickest part of the food

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

Checking temperatures: Reduced-oxygen packaging (ROP) food, modified atmosphere packaging (MAP, vaccum-packed, and sous vide food

A

Insert the thermometer stem or probe between two packages.

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

Checking temperatures: others packaged food

A

open the package and insert the thermometer stem or probe into the food

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

Cold TCS food

A

Recive at 41°F (5°C) or lower

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

Live shellfish

A

Receive at an air temperature of 45°F (7°C) and internal temperature no greater than 50°F (10°C)
Cool to. 41°F (5°C) or lower in favour hours

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

Shucked shellfish

A

Receive at 45°F (7°C) or lower

Cool to 41°F (5°C) or lower in four hours

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

Milk

A

Receive at 45°°F (7°C) or lower

Cool to 41°F (5°C) or lower in four hours

56
Q

Shell eggs

A

Receive at an air temperature of 45°F (7°C) or lower

57
Q

Hot TCS food

A

Receive at 135°F (57°C) or higher

58
Q

Frozen food

A

Should be frozen solid when received

59
Q

Shellstock indentification tag

A

Keep the tag on file for 90 days from that date

60
Q

what is the most important factor in choosing an food supplier?

A

It has been a inspected and complies with local, State, and federal laws

61
Q

What causes large ice crystals to form on frozen food and it’s packaging?

A

Time-temperature abuse

62
Q

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

A

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

63
Q

Which is requirement for key drop deliveries?

A

The items are placed in the correct one storage location

64
Q

what does FIFO stand for?

A

First in, first out

65
Q

Ready to eat food

A

Can be stored for only seven days if held at 41°F (5°C) or lower

66
Q

Why should food temperature be taken in two different locations?

A

Temperature may vary in the food

67
Q

What is a cross-connection?

A

Physical link between safe water and dirty water

68
Q

What should be done with food that has been handled by a food handler who has been restricted or excluded from operation due to illness?

A

Throw it out

69
Q

What is the first step of cleaning and sanitizing stationary equipment?

A

Unplug the unit

70
Q

Bulk unpackaged food in self-service areas must be labeled when…

A

The manufacturer claims the food is healthy

71
Q

A food handlers comes to work with diarrhea. what should the manager tell the food handler to do?

A

go home

72
Q

Date marking

A

be held for longer than 24

73
Q

Storage order, top to bottom: minimum internal cooking temperature

A 
Ready to eat food N/A 
Seafood 145°F
Whole cuts of beef and pork 145°F
Ground meat and fish 155°F
whole and ground poultry 165°F
74
Q

165°F (74°C) for 15 seconds

A

Poultry including whole or ground chicken, turkey, or duck
Stuffing made with fish, meat, or poultry
Stuffed meat, seafood, poultry, or pasta

75
Q

155°F (63°C) for 15 seconds

A

Ground meat including beef, pork, and other meat
Injected meat including brined ham and flavor injected roasts
Mechanically tenderized meat
Raities including ostrich and emu
Ground seafood including chopped or minced seafood
shell eggs that will be hot held for service

76
Q

145°F (63°C) for 15 seconds

A

Seafood including fish, shellfish, and crustaceans
steak/chops of pork, beef, veal, and lamb
Commerically raised game
shell eggs that will be served immmediately

77
Q

135°F (57°C) no minimum time

A

Friut, vegetables, grains, and legumes that will be hot held for service

78
Q

175°F (80°C)

A

Tea

79
Q

Partial cooking during prepping

A

cook no longer than 60 minutes

80
Q

cooling TCS food

A

135F to 41F (57C to 5C) or lower within six hours

81
Q

Reheating TCS food

A

165F (74C) for 15 seconds

82
Q

Holding cold food without temperature control

A

At 41F (5C) for up to six hours

83
Q

Holding hot food without temperature control

A

At 135F (57C) for up to four hours

84
Q

how often must you check the temperature of food that is being held with temperature control?

A

At least every four hours

85
Q

What does HACCP stand for?

A

Hazard analysis critical control point

86
Q

The seven HACCP principles

A
  1. ) Conduct a hazard analysis
  2. ) Determine critical control points (CCPs)
  3. ) Establish critical limits
  4. ) Establish monitoring procedures
  5. ) Identify corrective actions
  6. ) Verify that the system works
  7. ) Establish procedures for record keeping and documentation
87
Q

Supplies store

A

Away from walls and at least six inches off the floor

88
Q

Methods for thawing TCS food

A

Refrigeration- temp 41 or lower
Running water- clean water at 70
Microwave- set at temp 165
Cooking- grill or deep fryer

89
Q

Cool food within two hours

A

135F to 70F

90
Q

Cool food within four hours

A

70F to 41F

91
Q

Partial cooking

A

No longer than 60 minutes

92
Q

What is a active managerial control?

A

It’s the manager’s responsibility to actively these and other risk factors for foodborne illness.

93
Q

Active managerial control: five common risk factors

A 
Purchasing food from unsafe sources
failing to cook food correctly
Holding food at incorrect temperatures
Using contaminated equipment
Practicing poor personal hygiene
94
Q

Specialized processing methods that need a variance

A 
Smoking food to preserve it
Using food additives or adding components
Curing food
Custom-processing animals
Packaging food using ROP 
Packaging fresh juice 
Sprouting seeds or beans
Offering live shellfish from a display tank
95
Q

Flooring

A

Should be smooth, durable, nonabsorbent, and easy to clean.

96
Q

Finishes for interior walls and ceilings

A

Needs to be smooth, nonabsorbent, durable, and easy to clean.

97
Q

Requirements at a handwashing station

A 
Hot and cold running water
Soap
A way to dry hands
Garbage container
Signage
98
Q

Service sinks

A

Cleaning mops and disposing of wastewater

99
Q

What is the NSF?

A

A organization that creates these national standards

100
Q

What dose the NSF stand for?

A

National sanitation foundation

101
Q

Floor-mounted equipment on legs

A

at least six inches high

102
Q

Tabletop equipment on legs

A

at least four inches high

103
Q

What is potable water?

A

Drinkable water

104
Q

What is a backflow?

A

The reverse flow of contaminates through a cross-connection into a drinkable water supply

105
Q

What is a Backsiphonage?

A

When high water use in one areas of an operation creates a vacuum in the plumbing system that suck contaminants back into the water supply

106
Q

What is a vacuum breaker?

A

A mechanical device that prevents backsiphonage.

107
Q

An air gap is?

A

Is an air space that separates a water supply outlet from a potentially contaminated source.

108
Q

Lighting regulatory authorities require…

A

Prep areas

109
Q

If ventilation system isn’t working correctly

A

Grease and condensation will build up on walls and ceilings.

110
Q

Indoor garbage containers

A

Must be leakproof, waterproof, and pestproof, and easy to clean

111
Q

Outdoor garbage containers

A

Place on a surface that”s smooth, durable, and nonabsorbent.

112
Q

Types of cleaners

A

Detergenta, degreasers, delimers, and abrasive cleaners

113
Q

Cleaning

A

Remove food and other dirt from a surface.

114
Q

Sanitizing

A

Reduces pathogens on a surface to safe levels.

115
Q

Heat sanitizing

A

The water must be at least 171F and soaked for at least 30 seconds

116
Q

Chemical sanitizing

A

Chlorine: 50-99 ppm for 7 seconds
Iodine: 12.5-25 ppm for 30 seconds
Quats: about 500 ppm for 30 seconds

117
Q

How to clean and sanitize

A 
Scrape or remove food bites from the surface
Wash the surface
Rinse the surface
Sanitize the surface
Allow the surface to air-dry
118
Q

High-temperature dishwashing machines

A

Temperature must be at least 180F and checking temperature by using maximum registering thermometers

119
Q

Cleaning and sanitizing in a three-compartment sink

A 
Scrape items before washing them
wash items in the first sink at 110F
Rinse items in the second sink
Sanitize items in the thrid sink at 171F
Air-dry items
120
Q

What dose IPM stand for?

A

Integrated pest management

121
Q

What dose PCO stand for?

A

Pest control operator

122
Q

An IPM program has three basic rules

A
  1. ) Deny pests access to the operation
  2. ) Deny pests food, water, and shelter
  3. ) Work with a licensed pest control operator
123
Q

The role of the FDA

A
  • Inspects all foodd except meat, poultry, and eggs
  • Regulates food transprorted across state lines
  • Agency issues FDA food code that regulate retail and foodservice operations
124
Q

What dose USDA stand for?

A

The U.S. department of agriculture

125
Q

What is the USDA?

A

Inspects meat, poultry, and eggs

Regulates food that crosses boundaries or involes more than one state

126
Q

What dose CDC stand for?

A

Centers for disease control and prevention

127
Q

What is the CDC?

A

A agencies of the U.S. department of health and human services

128
Q

The CDC, FDA, USDA, and state and local regulatory authorities assist by providing services:

A
  • Investigating outbreaks of foodborne illness
  • Studying the causes and control of disease
  • Pubishing statistical data and case studies
  • Providing educational services in the field of sanitation
  • Conducting the vessel sanitation program
129
Q

What dose PHS stand for?

A

Public health service

130
Q

What is the PHS?

A

Conducts research into the causes of foodborne illness outbreaks and assists in investigating outbreaks

131
Q

State and local regulatory authorities have some responsibilities reated to food safety

A
  • Inspecting operation
  • Enforcing regulations
  • Investigating complaints and illnesses
  • Issuing licenses and permits
  • Approving construction
  • Reviewing and approving HACCP plans
132
Q

The FDA recommends that regulatory authoritites use the following three risk when evaluating operation:

A

Priority items
Priority foundation items
core items

133
Q

Steps in the inspection process

A 
Idenification
Cooperation
Notes
Professionalism
Records
Correction 
Action
134
Q

Closure

A
  • lack of refrigeration
  • Backup sewage
  • Emergergency, like fire or flood
  • Infestation
  • Interruption of electrical or water service
  • Evidence of a foodborne-illness outbreak
135
Q

Critical food safety knowledge for staff

A

Good personal hygiene
Controlling time and temperature
Preventing cross-contamination
Cleaning and sanitizing

servsafe (4 decks)

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