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RD Exam > serv safe > Flashcards

serv safe Flashcards

1
Q

what food associated with Salmonella Typhi

a. beverages
b. produce
c. shellfish from contaminated water
d. undercooked ground beef

A

a. beverages

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2
Q

what symptoms require a food handler from being excluded from working

a. sore throat
b. jaundice
c. coughing
d. stomach cramps

A

b. jaundice

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3
Q

Which is an example of physical contamination?

a. sneezing on food
b. touching dirty food-contact surfaces
c. bones in fish
d. cooking tomato sauce in a copper pan

A

c. bones in fish

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4
Q

What practice is useful for preventing Norovirus from causing foodborne illness?

a. cooking food to minimum internal temperature
b. correct handwashing
c. cooling food rapidly
d. encouraging staff to get flu shot

A

c. cooling food rapidly

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5
Q

What condition promotes the growth of bacteria?

a. high acidity
b. low levels of moisture
c. food held between 70 and 125 degrees F (21 C and 52 C)
d. food with a pH that is highly alkaline

A

c. food held between 70 and 125 degrees F (21 C and 52 C)

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6
Q

Parasites are commonly associated with what food?

a. mushrooms
b. wild game
c. whole wheat
d. dairy products

A

b. wild game

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7
Q

What practice should be used to prevent seafood toxins from causing a foodborne illness

a. cooking food to correct internal temperatures
b. handwashing throughout the day
c. purchasing food from approved, reputable suppliers
d. microwaving fish to be served raw for 15 secods

A

c. purchasing food from approved, reputable suppliers

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8
Q

How should chemicals be stored?

a. above food
b. away from prep areas
c. in food-storage areas
d. with kitchenware

A

b. away from prep areas

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9
Q

What does the L stand for in the FDA’s ALERT tool?

a. Listen
b. leave
c. limit
d. look

A

d. look

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10
Q

What practice can help prevent allergic reactions?

a. cooking different food types in the same oil
b. identifying ingredients for customers
c. using parchment paper when baking cookies
d. providing home delivery service

A

b. identifying ingredients for customers

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11
Q

What symptom can indicate a customer is having an allergic reaction?

a. wheezing or shortness of breath
b. left arm pain
c. appetite loss
d. coughing blood

A

a. wheezing or shortness of breath

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12
Q

Where should a food handler wash his or her hands after prepping food?

a. three-compartment sink
b. utility sink
c. designated sink for handwashing
d. food prep sink

A

c. designated sink for handwashing

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13
Q

When should a food handler with a sore throat and fever be excluded from the operation?

a. when the customers served are primarily a high-risk population
b. when the food handlers fever is over 100 degrees F (38 C)
c. after the food handler has a sore throat that has lasted for more than 5 days
d. before the regulatory authority is notified

A

a. when the customers served are primarily a high-risk population

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14
Q

A food handler comes to work with diarrhea. What should the manager tell the worker?

a. do not work with food
b. go home
c. clean the restroom after each use
d. only bus tables

A

b. go home

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15
Q

What should a food handler do to make gloves easier to put on?

a. sprinkle flour in the gloves
b. blow into the gloves
c. select the correct size gloves
d. roll the gloves up

A

c. select the correct size gloves

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16
Q

When can a food handler diagnosed with jaundice return to work?

a. after 1 week
b. when his or her skin returns to a natural color
c. seven days after the last symptom is observed
d. when approved by the regulatory authority

A

d. when approved by the regulatory authority

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17
Q

Which item is a potential physical contaminant?

a. sanitizer
b. jewelry
c. sweat
d. hand sanitizer

A

b. jewelry

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18
Q

What is the purpose of hand antiseptic?

a. eliminate the need for handwashing
b. increase the use of sanitizing solutions
c. lower the number of pathogens on the skin
d. eliminate the need for use of gloves

A

c. lower the number of pathogens on the skin

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19
Q

Single use gloves are not required when

a. the food handler has a latex sensitivity
b. cleaning stationary equipment
c. washing produce
d. handling cooked food

A

c. washing produce

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20
Q

What should food handlers do after leaving and returning to the prep area?

a. put on gloves
b. remove their aprons
c. wash hands
d. apply hand antiseptic

A

c. wash hands

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21
Q

What type of eggs must be used when preparing raw or undercooked dishes?

a. pasteurized
b. pooled
c. hard-boiled
d. shelled

A

a. pasteurized

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22
Q

What causes preschool age children to be at risk for foodborne illness?

a. their immune systems are not strong
b. they have not received all of their immunizations
c. they only eat ready to eat food
d. they have hidden allergies

A

a. their immune systems are not strong

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23
Q

Which organization includes inspecting food as one of its primary responsibility
a. US Public Health Service
b. Centers for Disease Control
c. US Department of Agriculture
D. Occupational Safety and Health Administration

A

c. US Department of Agriculture

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24
Q

What should a server do after clearing a table?

a. apply hand antiseptic
b. wash hands
c. put disposable gloves back on
d. rinse hands in warm water

A

b. wash hands

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25
Q

What strategy can prevent cross-contamination?

a. buy food that does not require prepping
b. prep food on both sides of a cutting board
c. prep raw food and ready to eat food at the same time
d. avoid time temperature abuse

A

a. buy food that does not require prepping

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26
Q

What temperatures do infrared thermometers measure?

a. internal food
b. air
c. surface
d. oven

A

c. surface

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27
Q

When can glass thermometers be used?

a. when candy is being made
b. when checking liquids
c. when enclosed in a shatterproof casing
d. when hanging in a cooler

A

c. when enclosed in a shatterproof casing

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28
Q

Why should food temperatures be taken in 2 different locations?

a. to ensure the thermometer is calibrated correctly
b. it is required by the manufacturer
c. to ensure the thermometer is accurate to +/- 2 degF or +/- -1 C
d. temperature may vary in the food

A

d. temperature may vary in the food

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29
Q

A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp use by day is April 8, and the scallops use by date is April 10. What is the use by date for the seafood dish?

a. April 4
b. April 8
c. April 10
d. April 12

A

b. April 8

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30
Q

What information must be included on the label of food packaged on-site for retail sale?

a. pack date
b. list of ingredients
c. storage guidelines
d. serving size

A

b. list of ingredients

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31
Q

How should an item that has been recalled by its manufacturer be stored in the operation?

a. together with food that will be served
b. separately from food that will be served
c. in vacuum-packed bags
d. in self-draining containers

A

b. separately from food that will be served

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32
Q

A food handler has just finished storing a dry food delivery. Which step was done correctly?

a. stored food away from the wall
b. stored food 4 inches off the floor
c. stored food underneath a stairwell
d. stored food in an empty chemical container

A

a. stored food away from the wall

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33
Q

Which item should be rejected?

a. bags of organic cookies in torn packaging
b. bottled milk at 41 deg F (5C)
c. shell eggs at an air temperature of 45 deg F (7 C)
d. live oysters at 50 deg F (10C)

A

a. bags of organic cookies in torn packaging

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34
Q

Ready to eat TCS food prepped in-house must be date marked if it is held for more than how many hours?

a. 12 hours
b. 24 hours
c. 48 hours
d. 72 hours

A

b. 24 hours

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35
Q

A local nursing home has a yearly barbecue for its residents. Which food item should not be served

a. deviled eggs
b. potato salad
c. raw carrots
d. rare hamburgers

A

d. rare hamburgers

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36
Q

When transporting food off-site, how should information such as use by date and time be communicated by staff?

a. telephone
b. text or email message
c. labels on food
d. verbal instructions

A

c. labels on food

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37
Q

What is the minimum internal cooking temperature for a veal chop?

a. 135 deg F (57 C)
b. 145 deg F (63 C)
c. 155 deg F (68 C)
d. 165 deg F (74 C)

A

b. 145 deg F (63 C)

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38
Q

How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?

a. 2 hours
b. 4 hours
c. 6 hours
d. 8 hours

A

c. 6 hours

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39
Q

Lasagna was removed from hot holding for serving at 11:00 am. By what time must it be served or thrown out

a. 12:00
b. 2:00
c. 3:00
d. 4:00

A

c. 3:00

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40
Q

What should be done with preset, unwrapped utensils that appear to be unopened after the guests have left the table?

a. wrap the utensils with a clean napkin
b. leave the utensils for the next guest
c. clean and sanitize the utensils
d. wipe off the utensils and resuse

A

c. clean and sanitize the utensils

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41
Q

What rule for serving bread should food handlers practice?

a. do not re-serve uneaten bread
b. reheat uneaten bread before serving to other customers
c. recycle unused, uncovered butter for use in other food items
d. clean and sanitize bread baskets between each customer

A

a. do not re-serve uneaten bread

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42
Q

In a self service area, unpackaged food does not need a label if the product

a. makes a claim about health or nutrient content
b. does not make a claim about health or nutrient content
c. has been prepared at an unregulated processing plant
d. has been prepared at a vendors processing plant

A

b. does not make a claim about health or nutrient content

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43
Q

The temperature of duck breast is checked during cooking. According to the operations policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165 deg F (74 C). What HACCP principle is addressed by cooking the duck breast to 165 deg F (74 C)?

a. Hazard analysis
b. Verification
c. monitoring
d. critical limit

A

d. critical limit

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44
Q

What must a food handler with an infected hand wound do to work safely with food?

a. cover the wound with an impermeable cover and wear a single-use glove
b. avoid working with raw food until the wound is completely dry
c. place a bandage on the wound
d. apply hand sanitizer to the wound

A

a. cover the wound with an impermeable cover and wear a single-use glove

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45
Q

Which of these food processes does not require a variance from a regulatory authority?

a. smoking food as a method to preserve it
b. buying bean sprouts from a reputable supplier
c. curing food
d. pasteurizing juice on site

A

b. buying bean sprouts from a reputable supplier

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46
Q

What is cross-connection?

a. backflow of clean water into dirty water
b. physical link between safe water and dirty water
c. water transport vehicle
d. approved public water main

A

b. physical link between safe water and dirty water

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47
Q

What information must be posted on a dishwasher?

a. manufacturer phone number
b. correct settings
c. recommended sanitizing amounts
d. schedule for cleaning

A

b. correct settings

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48
Q

What scenario can lead to pest infestation?

a. storing recyclables in paper bags
b. cleaning up spills around garbage containers
c. rotating products using the FIFO method
d. installing air curtains above doors

A

a. storing recyclables in paper bags

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49
Q

What is the first step in developing a HACCP plan?

a. identify corrective actions
b. conduct a hazard analysis
c. establish monitoring procedures
d. determine critical control points

A

b. conduct a hazard analysis

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50
Q

What factors influence the effectiveness of a chemical sanitizer?

a. concentration, temperature, contact time, pH, and water hardness
b. concentration, absorbency, moisture, alkalinity, salinity
c. concentration, protein, acidity, air temperature, strength
d. concentration, water activity, reactivity, pressure, density

A

a. concentration, temperature, contact time, pH, and water hardness

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51
Q

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

a. take off removable parts
b. unplug the unit
c. spray the surface with cleanser
d. wash the equipment surface using hot water

A

b. unplug the unit

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52
Q

What temperature should the water be for manual dishwashing

a. at least 70 deg F (21 C)
b. at least 90 deg F ( 32 C)
c. at least 100 deg F (37 C)
d. at least 110 deg F (43 C)

A

d. at least 110 deg F (43 C)

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53
Q

What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals?

a. Environmental Protection Agency
b. Occupational Safety and Health Administration
c. People for the Ethical Treatment of Animals
d. National Restaurant Association

A

b. Occupational Safety and Health Administration

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54
Q

What must staff members do when transferring chemicals to a new container?

a. label the container
b. complete an MSDS request
c. log the transfer in the MSDS
d. store the chemical in a locked cabinet

A

a. label the container

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55
Q

What temperature must a high-temperature dishwashers final sanitizing rinse be?

a. at least 150 deg F (65C)
b. at least 160 deg F (71 C)
c. at least 170 deg F (76C)
d. at least 180 deg F (82 C)

A

d. at least 180 deg F (82 C)

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56
Q

what must food handlers do when handling ready to eat food?

a. wear single use gloves
b. sanitize their hands
c. wear an apron
d. use bare hands

A

a. wear single use gloves

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57
Q

Why are people who take certain medications at risk for foodborne illness?

a. their immune systems are compromised
b. they have not build uo strong immune systems
c. they only eat TCS food
d. they have hidden allergies

A

a. their immune systems are compromised

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58
Q

What should be done with a package of flour that is received with signs of dampness on the bag?

a. reject the flour and return it to the supplier
b. accept the flour and place in dry storage
c. dry the bag thoroughly before use
d. store the bag in a cooler at 41 degF (5 C) or lower

A

a. reject the flour and return it to the supplier

59
Q

Which responsibility is included in the Food and Drug Administrations role?

a. inspecting meat, poultry and eggs
b. issuing licenses and permits
c. regulating food transported across state lines
d. approving HACCP plans

A

c. regulating food transported across state lines

60
Q

What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?

a. 115 deg F (46 C)
b. 125 deg F (51 C)
c. 135 deg F (57 C)
d. 145 deg F (62 C)

A

c. 135 deg F (57 C)

61
Q

How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct temperature?

a. rinse it from the surface and then apply it a second time
b. test the surface first to confirm that there are no pathogens
c. use a test kit to check the sanitizers concentration when mixing it
d. heat it to the temperature recommended by the manufacturer

A

c. use a test kit to check the sanitizers concentration when mixing it

62
Q

A tuna salad is removed from the cooler at 9:00 am and put out for a buffet at 11:00 am. By what time must the tuna salad be served or thrown out?

a. 12:00
b. 2:00
c. 3:00
d. 4:00

A

c. 3:00

63
Q

When can raw, unpackaged meat be offered for self-service?

a. at organic food stands
b. at mongolian barbeques
c. when the meat is high quality
d. when the meat is frozen

A

b. at mongolian barbeques

64
Q

What rule for serving condiments should be practiced?

a. serve condiments in original containers
b. serve condiments in antimicrobial containers
c. combine bowls of leftover condiments with fresh ones
d. serve bottle condiments that remain open between uses

A

a. serve condiments in original containers

65
Q

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

a. the food is prepared on the premises
b. the manufacturer claims the food is healthy
c. the food is prepared at another unit of the same chain
d. the food supports pathogen growth

A

b. the manufacturer claims the food is healthy

66
Q

The temperature of clam chowder is checked during holding. According to the operations policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup?

a. hazard analysis
b. verification
c. monitoring
d. corrective action

A

d. corrective action

67
Q

Which process requires a variance from the regulatory authority?

a. smoking food to enhance flavor
b. serving wild game
c. serving imported cheese
d. sprouting seeds or beans

A

d. sprouting seeds or beans

68
Q

What information must be included on the label of a container of ready to eat TCS food prepped on site for retail use?

a. quality of the food
b. potential allergens
c. reheating instructions
d. storage requirements

A

b. potential allergens

69
Q

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

a. heat the food to destroy pathogens
b. throw it out
c. recondition the food
d. make sure food has not been time-temperature abused

A

b. throw it out

70
Q

What should a food handler do with food after it is thawed in the microwave?

a. cook it using conventional cooking equipment
b. cover the food to prevent it from drying out
c. check the temperature in at least 2 places
d. let the food stand for 2 minutes before cooking

A

a. cook it using conventional cooking equipment

71
Q

What must an operation do before packaging fresh juice on site for later sale?

a. obtain a variance
b. freeze the juice
c. hold produce at 41 deg F (5 C) or lower
d. Contact OSHA

A

a. obtain a variance

72
Q

What temperature must stuffed lobster be cooked to?

a. 135 deg F (57 C) for 4 minutes
b. 145 deg F (63 C) for 4 minutes
c. 155 deg F (68 C) for 15 seconds
d. 165 deg F (74 C) for 15 seconds

A

d. 165 deg F (74 C) for 15 seconds

73
Q

What temperature must cooked vegetables reach to be safely hot-held for service?

a. 135 deg F (57 C)
b. 145 deg F (63 C)
c. 155 deg F (68 C)
d. 165 deg F (74 C)

A

a. 135 deg F (57 C)

74
Q

Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve?

a. pancakes
b. soft boiled eggs
c. corned beef hash
d. mayonnaise

A

b. soft boiled eggs

75
Q

when must a food handler change gloves?

a. after 1 hour of constant use
b. as soon as they become dirty or torn
c. at the end of the shift
d. every 6 hours

A

b. as soon as they become dirty or torn

76
Q

A food handler has cooled a container of chili to 70 deg F (21 C) in 1 hour. How much time is left to cool the chili to 41 deg F (5 C)?

a. 2 hours
b. 3 hours
c. 4 hours
d. 5 hours

A

b. 3 hours

77
Q

What should a server do when taking a food order from customers who have concerns about food allergies?

a. describe each menu item to customers who ask, including any “secret” ingredients
b. explain the symptoms of an allergic reaction to customers before they order
c. when customers arrive, tell them the food may cause allergic reactions
d. tell customers with food allergies they will not be able to receive service

A

a. describe each menu item to customers who ask, including any “secret” ingredients

78
Q

What is the minimum internal cooking temperature for chicken breast?

a. 135 deg F (57 C) for 4 minutes
b. 145 deg F (63 C) for 4 minutes
c. 155 deg F (68 C) for 15 seconds
d. 165 deg F (74 C) for 15 seconds

A

d. 165 deg F (74 C) for 15 seconds

79
Q

What thermometer is best suited for checking a dishwashing machines final rinse temperature

a. time-temperature indicator
b. infrared thermometer
c. maximum registering thermometer
d. immersion probe

A

c. maximum registering thermometer

80
Q

proper temperature to cook poultry or ground poultry?

A

165 deg F for 15 seconds

81
Q

proper temperature for ground beef/ground pork

A

155 deg F for 15 seconds

82
Q

Proper temperature for eggs, beef and pork

A

145 deg F for 15 seconds

83
Q

Whats temperature for rare beef

A

130 deg F

84
Q

Temperature for fruits and vegetables

A

135 deg F

85
Q

Who are most at risk for foodborne illnesses

A

PIES ( people with impaired immune systems)

  1. Pregnant/nursing women
  2. Elderly
  3. Infants/children
  4. Those with impaired immune systems
86
Q

What foods put pregnant women at risk and should be avoided

A
  1. High mercury fish (king mackeral, shark, swordfish)
  2. Hot dogs/luncheon meats
  3. Unpasteurized cheese/milks
  4. Liver (high vitamin A-birth defects
87
Q

what is a foodborne outbreak?

A

incident when 2 or more people suffer from the same illness

88
Q

Name categories of food borne illness

A
  1. biological- bacteria, virsues, parasites, fungi
  2. Physical-nails, hair, bandages
  3. Chemical- acidic foods in copperpot
  4. Cross contamination-not washing hands properl and preparing food
89
Q

Whats temperature danger zone

A

41 deg F-135 deg F

90
Q

Max time a food can be exposed to the temperature danger zone

A

4 hours

91
Q

E coli 0157:h7 source and symptoms

A

ground beef, lettuce (F &V), unpasteurized juices, fecal contaminant from animals/ humans

92
Q

Salmonella source and symptoms

A

poultry and eggs, dairy
165 deg Kills
symptoms- cramps, vomiting, fever

93
Q

clostridium botulinum source and symptoms

A

dented cans, vacuum packed foods, soil, honey, grows w/o oxygen
symptoms- abdominal pain, nausea, flu-like symptoms

94
Q

Listeria source and what can cause

A

deli meats, unpasteurized milk, refrigerators

known to cause birth defects

95
Q

Shigella source and symptoms

A

improper handwashing, touching ready to eat foods (transmitted by cross-contamination)
symptoms- fever, nausea, diarrhea

96
Q

staphylococcus aureus source and symptoms

A 
(staff-people)
most common foodborne illness
easily transmitted (sneezing, coughing, scratching, touch hair)
heat cant kill
symptoms: cramps, nausea, diarrhea
97
Q

bacillus cereus source and symptoms

A

rice, starchy foods, meat, soil, raw sprouts

symtpoms: nausea, vomiting, diarrhea
symtpoms: vomitting (starchy); diarrhea (meat)

98
Q

Camplyobacter

A

veggies, raw poultry
one of the most common
diarrhea

99
Q

vibrio

A

contaminated fish and shellfish
more common in summer months
chills, fever, vomitting

100
Q

What is FATTOM

A 
acronym for conditions associated with bacterial growth
food- high in protein
acid- 4.6-7.5
temperature- 41-135 (danger zone)
time- 4 hours
oxygen- aerobic/anaerobic
 moisture- foods with plenty of water
101
Q

whats true about viruses

A 
do not reproduce on food
use food as means of transportation
requires a host animal or living organism to grow
poor personal hygeine
dirty dishes
shellfish
102
Q

norwalk/norovirus

A

transmitted thru fecal-oral rounte or vomit-oral route
send home
return only upon physical approval
symptoms: diarrhea, vomiting, stomach cramps

103
Q

Parasites

A

live within or feed off another host

human-human, animal-human, or human-animal

104
Q

Trichinella source and symptoms

A

pork, wild game
transferred by circulatory system (heart/bloodstream)
freeze to kill
symptoms: vomiting, fever, aches, eye swelling, aching joints

105
Q

Anisakis source and symptoms

A

fish/seafood
burrow in digestive tract
symptoms- tickling/tingling sensation in throat

106
Q

Giardia source and symptoms

A

contaminated water, also food (children at risk-hands in mouth)
symptoms- watery stool, diarrhea, cramps

107
Q

Name common seafood toxins

A
  1. ciguatera- grouper, snapper, barracuda

2. scomboid poisoning- seafood, histamine toxins

108
Q

why are metals sometimes toxic and which ones

A

react with acidic foods

copper, zinc, brass, pewter

109
Q

Name order of cleaning dishes

A

scrape off foods, wash, rinse, sanitize, air dry

110
Q

what material must cutting boards be made of

A

hard wood or heavy duty plastic

111
Q

proper order for placing items in frig from top (lower temp) to bottom (higher temp)

A
  1. ready to eat foods (RTE)
  2. seafood
  3. beef/pork
  4. ground meats/ ground fish
  5. chicken/ ground poultry
112
Q

moldy food can be dangerous. Which foods are ok to cut off mold from

A

salami, cured ham, hard cheese

heating/freezing does not kill toxins

113
Q

Can yeasts be killed

A

yes, by heat. 136 deg F for 15 minutes

114
Q

max amount of days to keep prepared foods

A

max 7 days at 41 degrees F or lower

cover, label, and use-by date

115
Q

What type of thermometer?

A

must be bi-metallic, stemmed and shatterproof
accurate w/i +/- 2 deg F
Read 0 deg F to 220 deg F

116
Q

What are ways to calibrate thermometer?

A 
boiling water (212deg) or crushed ice (50%) and water (32 deg)
clean and sanitize after each use
done on regular basis
117
Q

Name the different methods for properly cooling down foods

A
    • 3S, 3Is
      1. smaller portions, shallow pans (4 in or less), stir food
      2. ice bath, ice wand, ice directly
118
Q

what is best way for cooling foods

A

2 stage cooling process (max time 6 hrs)

  1. cool from 135 deg F to 70deg F within 2 hours
  2. cool from 70 deg F to 41 deg F within 4 hours
119
Q

Name the 4 methods for defrosting foods

A
  1. use food (frozen bag submerged in hot water)
  2. under refrigeration 41 deg F or lower
  3. microwave- immediately cook
  4. submerged under running water 70 deg F or lower
120
Q

water temp for hot water to sanitize

A

171-180 deg F for 30 seconds

121
Q

handwashing water temperature

A

100 deg F for 1 minute

122
Q

Machine washing water temp using hot water to sanitze

A

171-180 deg F

123
Q

machine washing water temp for using chemical sanitation

A

120 deg F

124
Q

Temp to kill mold

A

140 deg F for 10 minutes

125
Q

Temp for dry storage and storage standards

A

50-70 deg F
FIFO
6 inches above the floor

126
Q

Name mainpossible food allergies

A
  1. milk
  2. eggs
  3. fish
  4. shellfish
  5. tree nuts ( almond; Brazil nut; cashew; chestnut; filbert/hazelnut; macadamia nut; pecan; pine nut (pignolia nut); pistachio; walnut)
  6. peanuts
  7. soybeans
  8. wheat
127
Q

Proper method of handwashing

A

in handwashing sink only
20 seconds
wet hands, soap, scrub (15-20 sec), rinse, dry with towel

128
Q

What is HACCP stand for and what is its purpose

A

HACCP- hazard analysis critical control point
HACCP is preventative approach to maximize food safety by identifying potential dangers for corrective action
> identify- control- evaluation

129
Q

Name the 7 principles of HACCP

A
  1. conduct a hazard analysis (ie cooking, cooling, reheating)
  2. determine critical control points
  3. establish critical limits
  4. establish monitoring procedures
  5. identify corrective actions to be taken
  6. verify that the system works
  7. establish procedures for recording keeping and documentation (time and temperature logs)
130
Q

What food processes need a variance from a regulatory authority

A
  1. smoking food to PRESERVE IT
  2. use of food additives to preserve or alter food
  3. curing food
  4. custom processing animals
  5. package unpasteurized juices
  6. serve raw or undercooked shellfish
  7. reduced oxygen packaging ( ROP)
131
Q

What is FIFO

A

food used in the order in which it was received

132
Q

What does backflow mean

A

reverse flow of contaminants thru a cross connection into the drinkable water supply

133
Q

What does back siphonage mean

A

a vacuum created in the plumbing system that sucks contaminants back into the water supply

134
Q

whats proper lighting for prep areas

A

50 ft candles

135
Q

whats proper lighting for dining and buffet areas

A

20 ft candles

136
Q

whats proper lighting for walk-in frigs and freezers

A

10 ft candles

137
Q

what are signs of cockroach infestation

A

grains like black pepper, strong oily odor

138
Q

what are signs of rats/mice problem

A

shiny black pellets or droppings. nests in burrows

139
Q

what type of flooring in kitchen is best to keep workplace safe for employees

A

non-skid flooring, quarry tile

140
Q

what is best care if have 1st degree burn immediately

A

use cold running water

141
Q

what is your responsibility if an employee gets hurt on the job

A

report all accidents within 24 hours

142
Q

Name the types of fire extinguishers

A 
class A- wood and paper fires
class B- grease and oil
class C- electric fires
ABC- commercial kitchens
143
Q

Name some tips for effectively training employees

A
  1. active participation
  2. keep sessions short
  3. reinforce learning by praising and giving rewards

RD Exam (11 decks)

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