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HSS304 ServSafe Manager Exam > Deck > Flashcards

Deck Flashcards

1
Q

Name some TCS foods

A

poultry, sprouts, untreated garlic and oil mixtures,

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2
Q

what is the greatest threat to food safety

A

pathogens

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3
Q

how many people need to have symptoms for a foodborn illness to be considered an outbreak

A

at least two

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4
Q

who regulates retail and foodservice operations

A

state and local regulatory authorities

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5
Q

what does L stand for in ALERT

A

look

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6
Q

symptoms: severe abdominal pain, diarrhea
ate: lamb stew
question: name pathogen

A

clostridium perfringens

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7
Q

staphylococcus aureus is carried where

A

nose

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8
Q

temperature of hand washing water

A

100

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9
Q

a food handler had jaundice. what do you do

A

record the incident and forward the document to the Center for Disease Control

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10
Q

symptoms: diarrhea
question: when can he come back to work?

A

no more symptoms for 24 hrs and written release from medical practitioner

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11
Q

soup is measured with what type of thermometer

A

immersion

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12
Q

DANGER ZONE

A

41-135

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13
Q

how long does thermometer need to stay in food for proper reading

A

15 seconds

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14
Q

egg shell temperature

A

45

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15
Q

what is the maximum water temperature allowed when food is thawing under running water

A

70

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16
Q

how long can you hold COLD food without temperature control

A

6 hrs

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17
Q

Sneeze guards are ___ inches above counter and ____ behyond the food

A

14 7

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18
Q

temperature of water holding ice cream scoop

A

135

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19
Q

you have to check temperatures ever ___ hours

A

4

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20
Q

a management decision of cooking a chicken breast to a temperature of 165 degrees is principle ___

A

3

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21
Q

MAP and sous vide can have risk of which pathogens

A

Clostridium Botulinum and LIsteria Monocytogenes

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22
Q

Floor mounted equipment needs to be ___ inches high and tabletop equipment must be ___ inches high

A

six, four

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23
Q

national standards for foodservice equipment is organized by

A

NSF

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24
Q

temperature of water to sanitize foods is

A

171

25
Q

three components of chemical sanitizers

A

chlorine, iodine, quaternary ammonium.

26
Q

food contact surfaces must be cleaned and sanitized after ___ hrs

A

4

27
Q

what do delimers do

A

remove mineral deposits and other dirt

28
Q

minimum mesh square inch screening to prevent mosquitoes and flies

A

16 inch

29
Q

Roaches carry which pathogen

A

Salmonella Typhi

30
Q

what pathogen can flies spread

A

Shigella sp.

31
Q

temperature of water in first sink

A

110

32
Q

soak item in iodine and quats for how long

A

30 seconds

33
Q

sanitizer concentration for chlorine is

A

50-99

34
Q

flooring material should be

A

smooth and durable

35
Q

true or false, soup may be held in hot holding unit for 40 degrees

A

FALSE

36
Q

most important measure for preventing foodborn illness

A

controlling time and temperature

37
Q

what does alert stand for

A

assure, look, employees, reports, threat

38
Q

what type of food has Shiga toxin-producing E.coli (STEC)

A

raw ground beef

39
Q

symptoms: comiting and diarrhea
food: raw oysters
pathogen:

A

Norovirus

40
Q

parasite are linked with what food

A

seafood

41
Q

what temperature does foodborn pathogens grow most quickly

A

70-125

42
Q

what is the correct temperature for receiving cold TCS food

A

41

43
Q

milk can be received at 45 degrees under what condition

A

it is cooled to 41 or lower in 4 hours

44
Q

how long can TCS food that is prepped in-house be stored

A

7 days

45
Q

order from top to bottom in the cooler

A

Produce/Ready to Eat, Fish/Seafood, Whole cuts pork/beef, ground meats, and whole and ground Chicken

46
Q

how far from the floor should food be stored

A

6 inches

47
Q

what is minimum internal cooking temp for stuffed pork chop

A

165

48
Q

what is minimum temp for eggs, meat, poultry, and seafood IN MICROWAVE

A

165

49
Q

what is minimum temp for eggs that will be hot held

A

155

50
Q

what is minimum temp for ground beef

A

155

51
Q

what is reheating temperature for TCS food that will be hotheld

A

165

52
Q

what is reheating temperature for hot-held cheese sticks

A

135

53
Q

What is maximum time for food to be heated during the initial cooking step if you are planning on partially cooking later on

A

60 minutes

54
Q

what is maximum distance that sneeze guards can be located from the self-service counter to protect food

A

14 inches

55
Q

How many hours can it display hot TCS food without temperature control before food must be sold, served, or thrown out

A

4 hrs

56
Q

minimum internal temperature for hot TCS food that is held

A

135

57
Q

reviewing temp logs and other records is part of what HACCP principle

A

Verification

58
Q

when installing tabletop equiptment on legs, the space between the base of the equipment and the tabletop must be at least

A

4 inches

59
Q

what is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine

A

maximum registering thermometer

HSS304 ServSafe Manager Exam (1 decks)

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