Brainscape's Knowledge GenomeTM

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


See full index

ServeSafe > serve safe > Flashcards

serve safe Flashcards

1
Q

Which Food item has been associate with Salmonella Typhi?

A

Beverages

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

Which is an example of physical contamination?

A

Bones in fish

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

Parasites are commonly associated with what food?

A

Wild Game

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

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

A

Purchasing food from approved , reputable suppliers

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

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

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

A

When approved by the regulatory authority

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

which item is a potential physical contaminate?

A

Jewelry

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

What causes preschool aged kids to be at risk for foodbourne illness?

A

Their immune systems are not strong

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

What temperatures do infrared thermometors measure?

A

surface

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

When can glass thermometers be used?

A

When enclosed in a shatterproof casing

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

Why should food temperatures be taken in 2 different locations?

A

Temperature may vary in the food

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

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

A

List of ingredients

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

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

A

Stored food away from the wall

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

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

A

145°

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

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

A

6 hours

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

What rule for serving bread should food handlers practice?

A

DO NOT reserve uneaten bread

17
Q

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

A

Does not make a claim about health or nutrition content

18
Q

Duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165°. What HAACP principle is addressed by cooking the duck breast to 165°?

A

Critical limits

19
Q

What temperature should the water be for manual dishwashing?

A

at least 110°

20
Q

What organization requires a material safety data sheet to be included with hazardous chemicals?

A

Occupational Safety and Health Administration

21
Q

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

A

Label the container

22
Q

What temperature must a high- temperature dishwasher’s final sanitizing rinse be?

A

Atleast 180°

23
Q

Which responsibility is included in the food and drug administrations role?

A

Regulating food transported across state lines

24
Q

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

A

135°

25
Q

When can raw, unpackaged meats be offered for self service?

A

At Mangolian BBQ’s

26
Q

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

A

the manufacturer claims th food is healthy

27
Q

What HACCP principle is being practiced by throwing out soup?

A

Corrective action

28
Q

Which process requires a variance from the regulatory authority?

A

Sprouting seeds or beans

29
Q

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

A

Cook it using conventional cooking equipment

30
Q

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

A

Freeze the juice

31
Q

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

A

135°

32
Q

When must a food handler change gloves?

A

As soon as they become dirty or torn

33
Q

A food handler has cooled a container of chili to 70° in 1 hour. How much time is left to cool the chili to 41°?

A

5 hours

34
Q

What is the minimum internal cooking temperature for chicken breasts?

A

165°

35
Q

What thermometer is best suited to checking a dishwashing machine’s final rinse temperature?

A

Maximum registering thermometer

ServeSafe (1 decks)

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