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ServeSafe > OVERALL > Flashcards

OVERALL Flashcards

1
Q

RESTRICT OR EXCLUDE
The food handler has persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth.

A

Restrict the food handler from working with exposed food, utensils, and equipment.

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2
Q

RESTRICT OR EXCLUDE
The food handler has at least one of these symptoms from an infectious condition:

Vomiting
Diarrhea
Jaundice (yellow skin or eyes)

A

Exclude the food handler from the operation.

Vomiting and diarrhea
Food handlers must meet one of these requirements before they can return to work:

Have had no symptoms for at least 24 hours.
Have a written release from a medical practitioner.
Jaundice
Food handlers with jaundice must be reported to the regulatory authority. Food handlers who have had jaundice for seven days or less must be excluded from the operation.

Food handlers must have a written release from a medical practitioner and approval from the regulatory authority before returning to work.

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3
Q

RESTRICT OR EXCLUDE
The food handler is vomiting or has diarrhea and has been diagnosed with an illness caused by one of these pathogens:

Norovirus
Shigella spp.
Nontyphoidal Salmonella
Shiga toxin-producing E. coli (STEC)

A

Exclude the food handler from the operation.

Report the situation to the regulatory authority.

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4
Q

How many hours can food stay in the temperature danger zone before it is thrown out?

A

2 hours

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5
Q

Most basic way to prevent cross-contamination?

A

Keep raw and ready to eat food away from each other.

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6
Q

How can you prevent cross contamination?

A

Keep raw food away from RTE foods
Use separate equipment for raw and RTE food
Clean and sanitize before and after tasks

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7
Q

Accuracy of temperature food

A

To within +- 2 F

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8
Q

Accuracy of air temperature

A

To within +-3F

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9
Q

Important considerations in taking temp

A

Insert thermometer in thickest part of food

Take another reading in a different spot - temps may vary in different areas

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10
Q

Time bimetallic thermometer must be inserted before you record the food temperature.

A

15 seconds

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11
Q

Bimetallic termometer temperature

A

0-220

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12
Q

Bimetallic is good for

A

thick foods

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13
Q

With bimetallic, insert up to

A

dimple

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14
Q

Good thermometer for think and thick foods

A

Thermocouple

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15
Q

thermometer sensing probe is on

A

tip

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16
Q

Types of thermocouple / thermistor thermometer

A

Surface probe, penetration probe, air probe

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17
Q

thermometer for soups, sauces, oil

A

bimetallic, immersion probe

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18
Q

thermometer for temp of a griddle

A

surface probe

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19
Q

thermometer for hamburger

A

thermocouple penetration probe

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20
Q

thermometer for steak

A

penetration probe

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21
Q

thermometer for roast

A

penetration or bimetallic

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22
Q

thermometer for temp inside cooler or oven

A

air probe or infrared

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23
Q

What are general inspection guidelines when receiving?

A

Checking temperature
Packaging
Documents and Stamps

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24
Q

Receiving temp for cold TCS foods such as melon, cut lettuce, sliced tomatoes.

A

41 F or lower

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25
Q

Receiving temp for live shellfish - oysters, mussels, clams, and scallops

A

Receive at air temp of 45 F and internal temp no grater than 50 F
Cool shellfish to 41 F or lower in 4 hours

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26
Q

Receiving temp Shucked shellfish

A

45 F or lower

Cool the shellfish to 41 F or lower in four hours

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27
Q

Receiving temp Milk

A

45 F

Cool to 41 F or lower in 4 hours

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28
Q

Receiving temp shell eggs

A

Receive at an air temperature of 45 F

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29
Q

Receiving temp hot TCS food

A

135 F or higher

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30
Q

When to reject frozen foods?

A

Fluids or water stains appear in case bottoms or packaging
Ice crystals or frozen liquids on the food or packaging - this may be evidence of thawing and refreezing - time and temp abuse

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31
Q

Packaging when receiving - just read

A 
Must be intact 
Reject if damaged - tears/holes/punctures 
ROP - can't be bloated or leaking 
No liquid leaks, dampness, water stains
No pest signs 
Must be labeled correctly
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32
Q

Receiving documents and stamps - just read

A

Don’t remove the tag until last item has been used
Keep it for 90 days
Fish that will be eaten raw or partially cooked must indicate the fish was correctly frozen before you received it.

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33
Q

Label food that is packaged on site for retail sale. What goes on te label?

A

Common name of the food or a statement that clearly identifies it.
Quantity of the food.
List of ingredients and subingredients in descending order by weight. This is necessary if the item contains two or more ingredients.
List of artificial colors and flavors in the food.
Chemical preservatives.
Name and place of business of the manufacturer, packer, or distributor.
Source of each major food allergen contained in the food. This is not necessary if the source is already part of the common name of the ingredient.

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34
Q

How long can RTE TCS foods be stored ?

A

7 days

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35
Q

Temperature at which food can be stored for seven days?

A

41 or lower.

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36
Q

RTE TCS foods must include date marking if it will be held for longer than

A

24 hours

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37
Q

Cold TCS foods should be stored at

A

41 F or lower

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38
Q

Hot TCS foods should be held at

A

135 F OR HIGHER

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39
Q

How far off the floor should suplies e stored?

A

6 inches

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40
Q

In freezer, raw meat/poultry/seafood can be stored with or above RTE food if

A

all the items have been commercially processed and packaged

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41
Q

Order of storage of foods in cooler.

A

RTE, SEAFOOD, WHOLE CUT OF BEEF AND PORK, GROUND MEAT AND GORUND FISH, POULTRY

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42
Q

Minimum internal cooking temperature of seafood

A

145 F

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43
Q

Minimum internal cooking temperature of whole cuts of beef and pork

A

145

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44
Q

Minimum internal cooking temperature of ground meat and ground fish

A

155

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45
Q

Minimum internal cooking temperature of poultry

A

165

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46
Q

ow long must a shell stock identification tag be kept on file?

A

90 days

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47
Q

how long must a shell stock identification tag be kept on file?

A

90 days

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48
Q

method f cooling good for thick foods such as mashed potatoes

A

blast or tumble chiller

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49
Q

Thawing food in Running water

A

Submerge under running drinkable water at 70 F or lower

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50
Q

Thawing ROP fish

A

Rmove from packaging before thawing it under refrigeration

before or immediately after thawing it under running water

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51
Q

How should poled eggs be handled?

A

Cook promptly after mixing or store at 41 F or lower

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52
Q

Guidelines for breading

A

Small batches
Prompt storage
Unused items - have a plan to throw out
Thorough cooking

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53
Q

When do you need a variance?

A

Packaging fresh juice on-site for sale at a later time unless the juice has a warning label that 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 that it no longer needs time and temperature control for safety.
Curing food.
Custom-processing animals for personal use. For example, a hunter brings a deer to a restaurant for dressing and takes the meat home for later use.
Packaging food using a reduced-oxygen packaging (ROP) method. This includes MAP, vacuum-packed, and sous vide food, as shown in the photo.
Sprouting seeds or beans.
Offering live shellfish from a display tank.

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54
Q

Minimal internal temperature POULTRY

A

165 <1

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55
Q

Minimal internal temperature GROUND MEAT

A

155 for 15 second

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56
Q

Minimal internal temperature Shell eggs that will be hot held for service

A

155 FOR 15 SECS

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57
Q

Minimal internal temperature SEAFOOD

A

145 F for 15 seconds

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58
Q

Minimal internal temperature STEAKS

A

145 F for 15 seconds

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59
Q

Minimal internal temperature SHELL EGGS THAT WILL BE SERVED IMMEDIATELY

A

145 F for 15 seconds

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60
Q

Minimal internal temperature ROASTS

A

145 F for 15 seconds

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61
Q

Minimal internal temperature FRUIT, VEGETABLE, GRAINS, AND LEGUMES

A

135 F for 15 seconds

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62
Q

Minimal internal temperature TEA

A

175 F for 15 seconds

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63
Q

Temperature if you are cooking food in a microwave

A

165 F

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64
Q

What should happen if TCS food is cooked in the microwave?

A

Cover the food to prevent its surface from drying out.
Rotate or stir it halfway through the cooking process so that the heat reaches the food more evenly.
Let the covered food stand for at least two minutes after cooking to let the food temperature even out.
Check the temperature in at least two places to make sure that the food is cooked through.

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65
Q

Cool TCS foods from 135 to 41 or lower within (geral)

A

6 hours

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66
Q

First, cool food from …… to……… within………

A

135-70 2 hrs

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67
Q

Ice-water bath method of cooling

A

Divide into smaller containers, place into prep sink or large for filled with ice water
Stir food often to cool it faster

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68
Q

Ice or cold water as an ingredient

A

to cool soups or stews right away - recipe is made with less water than required
Then cold water or iced is added after cooking to cool the food and provide the remaining water

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69
Q

Reheating temp for TCS foods `

A

165 F for 15 secs

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70
Q

Reheating commercially processed and packaged ready-to-eat foods temp

A

135 F

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71
Q

If you are packaging fish using ROP - guidelines?

A

be frozen before during or after packaging

include a label that state the fish must be frozen until used.

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72
Q

how ofte shold i clean and sanitize utensils if used for the same purpose

A

4 ours

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73
Q

Hold cold food without temperature control for…

A

6 hours

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74
Q

Holding cold food

A

Hold at 41 F or lower before removing from refrigeration
Label with time removed and time to discard
Make sure the food does not exceed 70 F
Sell, serve, or throw out the food within 6 hours

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75
Q

Holding hot food without temperature control up to

A

4 hours

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76
Q

Bare hands contact

A

Wear single use gloves when handling RTE foods

Can use bare hands when a dish does not contain raw meat, seafood, or poultry and will be cooked to at least 145°F

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77
Q

Utensil storage

A

Store with the handle extended above rim of container

If non TCS food can place them on a clean and sanitize food contact surface

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78
Q

Spoons or scoops used to serve food, such as ice cream or mashed potatoes, can be stored under running water that is at least

A

135°F

79
Q

The 7 HACCP principles

A

1-Conduct a hazard analysis.
2-Determine critical control points (CCPs).
Principles 1 and 2 help you identify and evaluate your hazards.
3-Establish critical limits.
4-Establish monitoring procedures.
5-Identify corrective actions.
Principles 3, 4, and 5 help you establish ways for controlling those hazards.
6-Verify that the system works.
7-Establish procedures for record keeping and documentation.
Principles 6 and 7 help you maintain the HACCP plan and system and verify its effectiveness.

80
Q

Ventilation hoods or fans stop working.

A

stop all cooking

81
Q

Hands cannot be washed.

A

Implement an emergency handwashing procedure.

82
Q

Toilets do not flush.

A

Find other restrooms for staff use during operating hours.

Stop operations if restrooms are not available.

83
Q

Ice cannot be made.

A

Throw out existing ice.

Use ice from an approved, reputable supplier.

84
Q

Equipment, utensils, and facility cannot be cleaned or sanitized.

A

Use single-use items.

Use bottled water or water from an approved source to clean and sanitize.

85
Q

Best flooring

A

nonporous, and has a high resiliency

86
Q

Coving

A

curved, sealed edge placed between the floor and wall to eliminate sharp corners or gaps that would be impossible to clean. It makes it easier to keep the floor clean

87
Q

Where are handwashing stations required?

A

Restrooms or directly next to them

In areas used for food prep, service, and dishwashing

88
Q

Requirements for a Handwashing Station

A 
1- Hot and cold running water 
2- Soap
3- A way to dry hands 
4- Garbage container 
5- Signage
89
Q

Settings on a dishwasher

A

Water temperature
Water pressure
Cleaning and sanitizing chemical concentration

90
Q

Tabletop equipment should be…… inches off the countertop or……..

A

4 inches or sealed to countertop

91
Q

backflow

A

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

92
Q

vaccum breaker

A

a mechanical device that prevents backsiphoonage

93
Q

the only sur way to prevent a backflow

A

create an air gap

94
Q

air gap

A

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

95
Q

Minimum Lighting intensity in prep areas

A

50 foot candles

96
Q

Minimum Lighting intensity in handwashing and dishwashing

A

20 foot candles

97
Q

Minimum Lighting intensity inside walk in coolers

A

10 foot candles

98
Q

Minimum Lighting intensity in dry storage

A

10 foot candles

99
Q

Minimum Lighting intensity in dining rooms

A

10 foot candles

100
Q

FDA

A

Inspects foods except eggs, meat, poultry
regulates foods transported aross sate lines
Issues FDA food code

101
Q

FDA regulates foodservice for

A

Restaurants and retail food stores
Vending operations
Schools and day-care centers
Hospitals and nursing homes

102
Q

usda

A

inspects meat, poultry, eggs

regulates foods that cross state boundaries or involve more than one state

103
Q

CDC

A

Investigating outbreaks of foodborne illness
Studying the causes and control of disease
Publishing statistical data and case studies in the Morbidity and Mortality Weekly Report (MMWR)
Providing educational services in the field of sanitation
Conducting the Vessel Sanitation Program—an inspection program for cruise ships

104
Q

PHS - Public Health Service

A

onducts research into the causes of foodborne-illness outbreaks. The PHS also assists in investigating outbreaks.

105
Q

state and local regulatory authorities

A 
Inspecting operations
Enforcing regulations
Investigating complaints and illnesses
Issuing licenses and permits
Approving construction
Reviewing and approving HACCP plans
106
Q

Trainning need

A

gap between what staff should know to do their jobs and what they actually know.

107
Q

Crtitical safety knowledge for staff

A

Preventing cross contamination
Practicing good personal hygiene
Controlling time and temp
Cleaninf and sanitizing

108
Q

3 basic rules of an IPM program

A

Deny pests access to the operation.
Deny pests food, water, and shelter.
Work with a licensed pest control operator.

109
Q

Heat sanitizing

A

soak it in hot water

171 F for 30 seconds

110
Q

Saniizer effectiveness is affected by

A 
Concentration 
pH
Temperature
Contact time 
water hadness
111
Q

How to clean and santize

A 
1- Scrape or remove food bits from the surface
2- Wash the surface 
3- Rinse the surface 
4- Sanitize the surface 
5- Allow surface to air dry
112
Q

Sanitizing with CHLORINE

A

Water temp >= 100 and pH < = 10 or temp >= 75 and pH < = 8
concentration 50-99 ppm
contact time >= 7 secs

113
Q

Sanitizing with IODINE

A

Water temp at 68 F, pH <=5 or PMR
concentration 12.5-25 ppm
contact tme >= 30 secs

114
Q

Sanitizing with QUATS

A

Water temp 75 F pH PMR
water hardness <= 500 ppm or PMR
contact time >= 30 secs

115
Q

Final sanitizing rinse in high temperature machines

A

180 F

116
Q

For stationary rack, single temperature dishwashers, final rinsing temp should be

A

165 F

117
Q

What is needed for e three compartment sink 6

A 
Area to scrape items before washing
first sink 110 F wash
second sink rinse
third sink sanitize temperature 171 F 30 seconds 
counter to air dry the items
clock with a second hand
118
Q

Wash temp in a 3 compartment sink

A

110 F

119
Q

storing cleaning supplies

A

away from food
good lighting Place mops in a position to air-dry without soiling walls, equipment, or supplies.
Clean and rinse buckets. Let them air-dry, and then store them with other tools.

120
Q

Bacillus Cereus

A

Bacillus Gastroenteritis
diarrhea - cooked veggies, meat and daury
vomiting - rice products

121
Q

Listeria

A

Listeriosis
deli meat, raw meat, RTE, unpasteurized milk
miscarriage, meningitis, nemonia, sepsis

122
Q

Symptoms: miscarriages, newborn spesis, penumonia, meningitis

A

Listeria

123
Q

Foods associated with Bacillus

A

rice products,

cooked veggies

124
Q

E coli

A

hemorrhagic colitis
ground beef, contaminated produce
diarrhea, eventually bloody, cramps, kidney failure in severe cases

125
Q

Kidney failure in severe cases

A

e coli

126
Q

Associated with ground beef

A

E coli

127
Q

Campylobacter jejuni illness

A

capylobacteriosis

128
Q

Campylobacter jejuni foods associated

A

poultry, water contaminated, meat, stews, gravies

129
Q

poultry mainly associated with

A

campylobacter

130
Q

clostridium pefringens illness

A

clostridium pefringens gastroenteritis

131
Q

clostridium pefringens foods

A

meat and poultry, dishes made iwth meat and poultry - stews and gravies

132
Q

stews, gravies

A

clostridium pefringens

133
Q

clostridium botulinum illness

A

botulism

134
Q

clostridium botulinum foods

A

ROP food, temp abuse veggies, baked potatoes, untreated garlic and oil mixes

135
Q

double vision

A

clostridium botulinum

136
Q

Nontyphoidal salmonella illness

A

salmonellosis

137
Q

Nontyphoidal salmonella foods

A

poultry and eggs

tomatoes, cantaloupe, peppers

138
Q

ROP food, temp abuse veggies, baked potatoes, untreated garlic and oil mixes

A

colistridium botulinum

139
Q

Most common symptoms of a foodborne illness

A 
Diarrhea
Vomiting 
Nausea
Fever
Jaundice 
Abdominal cramps
140
Q

Bacteria best prevented by controlling time and temperature

A 
Bacillus
Listeria
Shiga toxin producing E coli 
Campylobacter jejuni
Clostridium perfringens
Clostridium botulinum
141
Q

What are the big six?

A 
Shigella spp. 
Salmonella Typhi
Nontyphoidal Salmonella 
Shiga toxin producing E coli 
Hepatitis A
Norovirus
142
Q

Bacteria best prevented by preventing cross-contamination

A

Salmonella typhi

Non typhoidal salmonella

143
Q

Bacteria best prevented by practicing good personal hygiene

A

Shigella spp

Staphylocuccus

144
Q

Bacteria best prevented by purchasing from approved, reputable souces

A

Vibrios

145
Q

The best way to prevent contamination of viruses.

A

Practicing good personal hygiene.

146
Q

Toxins that can be prevented by buying food from approved suppliers.

A

Histamine, ciguatoxin, saxitoxin, brevetoxin, demoic acid

147
Q

Salmonella Tiphy ilnes

A

Typhoidal fever

148
Q

Salmonella Typhi foods

A

RTE - LETTUCE,

BEVERAGES

149
Q

Salmonella Typhi SYMPTOMS

A

hgh fevers, weakness, abdoninal pain, loss of appetite, rash

150
Q

fever associated with bacteria

A

salmonellas

151
Q

Shigella spp illness

A

shigelosis

152
Q

Shigella spp foods

A

food that is easily contaminad by hands - salads, potato alad - tuna, shimrpmt,….

153
Q

bloody diarrhea associated with

A

Shigella spp

154
Q

Staphylococcus ilness

A

Staphylococcus gastroenteritis

155
Q

Staphylococcus foods

A

foods that require handling, subs and salads containing TCS foods

156
Q

Subs associated with

A

Staphylococcus

157
Q

Vibrios foods

A

oysters from contaminated water

158
Q

vibrios symtpom

A

diarrhea, abdominal cramps and nausea, vomiting, low garde fever and chills

159
Q

Hpatitis A food

A

RTE foods, and shellfish from contaminated water

160
Q

RTE foods, and shellfish from contaminated water

A

viruses,

Hep A, noroviru

161
Q

fever, general weaknes, nausea, abdominal pain, jaundice

A

Hepatitis A

162
Q

Norovirus foods

A

RTE foods, and shellfish from contaminated water

163
Q

norovirus, symptoms

A

vomiting, diarrhea, nausea, abdominal cramps

164
Q

Domoic acid illness

A

amnesic shelfish poisoning ASP

165
Q

Domoic acid foods

A

clams, mussels, oysters, scallops

166
Q

Domoic acid symptoms

A

Vomiting, diarrhea, pain,

confusion, memory loss, seizure, coma

167
Q

toxin associated with confusion, memory loss, seizure, coma

A

domoic acid

168
Q

Brevetoxin illness

A

Neurotoxic shellfish poisoning

169
Q

Brevetoxin foods

A

shellfish - clam, mussels, oyters

170
Q

Brevetoxin symptoms

A

tingling, numbness of lips, tongue, throat, reversed sensation of hot and cold, vomiting, diarrhea

171
Q

Saxitoxin illnes

A

paralytic shelfish poisoning

172
Q

Saxitoxin foods

A

shelfish

173
Q

Saxitoxin symptoms

A

numbness, tingling of mouth, dizziness, n, v, d

174
Q

Ciguatoxin illness

A

Ciguatina fish poisoning

175
Q

dizzines related to which toxin

A

brevetoxin

176
Q

Ciguatoxin foods

A

barracuda, grouper, jacks, snapper

177
Q

Ciguatoxin symptom

A

rev hot and cold, n,v, tinging in fingers, joint muscle and pain

178
Q

joint muscle and pain associated with toxin

A

ciguatoxin

179
Q

histamine ilness

A

scramboid poisoning

180
Q

histamine foods

A

tuna, bonito, mackerel

181
Q

histamine symptoms

A

reddening of face, neck, sweating, headache, burning and tingling of mouth

182
Q

reddening of face, neck, sweating, headache, burning and tingling of mouth

A

histamine

183
Q

Chlorine temps and ph

A

100 - <= 10

75 <= 8

184
Q

Chlorine concentration

A

50-99

185
Q

Chlorine contact

A

7 secs

186
Q

Iodine temperature

A

68

187
Q

Iodine pH

A

<=5 or PMR

188
Q

Iodine concentration

A

12.5 -25

189
Q

Iodine contact time

A

30 seca or above

190
Q

Quats temp

A

75

191
Q

Quats ph

A

PMR

192
Q

Quats water hardness

A

<=500 ppm or PMR

193
Q

Quats contact time

A

30 secs ir more

ServeSafe (16 decks)

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