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Servsafe > Servsafe > Flashcards

Servsafe Flashcards

1
Q

Contamination is the cause of unsafe food. 3 types of contamination:

A
  1. Biological - Most food borne illness. Pathogens, viruses, etc.
  2. Chemical - chemicals are accidentally put in to food.
  3. Physical - Broken glass, fish bone, band-aid
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2
Q

Common Risk factors for unsafe food.

A
  1. Purchasing food from unsafe vendors
  2. Failing to cook food correctly.
  3. Holding food at the right temperature
  4. Improper cleaning and sanitizing
  5. Poorpersonal hygiene
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3
Q

TC - Time-temperature control forsafety Items that TCS can be used for:

A

Shellfish, crustaceans, baked potatoes, cut produce,

sprouts, sprout seeds, meat, fish, poultry, eggs, dairy

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4
Q

Ready to eat food is the same as TCS.

A

Washed fruit, vegetables, and spices

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5
Q

The PIC (person in charge) must meet the following requirements:

A
  1. Be a certified Servsafe manager

2. Pass the test from an accredited program

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6
Q

Temperature Danger Zone

A

41 -135

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7
Q

FDA - (Food and Drug Administration)

A

Issues the FDA food code. The FDA creates and issues the food code to keep food safe. They
also establish the city, county, and state agencies.

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8
Q

USDA (US Department of Agriculture)

A

Sets and establishes food codes to make sure Poultry, meat, and eggs are safe to eat.

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9
Q

CDC (Centers of disease controland prevention)

A

Conduct research into foodborne illness outbreaks

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10
Q

State and local regulatory agencies (Health Departments)

A

Write of adopt food codes
Not required to adopt FDA food codes
Investigate complaints and illnesses
They check HAACP plans

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11
Q
  1. To be an outbreak, food borne illness must be?
A

a. confirmed by laboratory analysis

b. 2 people have the same symptoms aftereating the same food

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12
Q

A piece of glass in food is what type of contamination?

A

Physical

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13
Q

Preschool children are at a higher risk of food borne illness because?

A

Their immune systems are not fully developed

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14
Q

When should staff be trained?

A

When they start - periodically afterward

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15
Q

Which organization issues the food code?

A

FDA-USDA

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16
Q

Forms of contamination

Fecal oral route of contamination -

A

hands aren’t washed, and viruses are transferred to food.

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17
Q

Biological Pathogens- cause illness

A

Bacteria
Viruses
Parasites
Fungi - molds/yeast

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18
Q

Biological
There are more than 40 pathogens that cause illness. The big 6 that cause the most
illnesses

A 
Shigella
Salmonella Typi
E. Coli
Hepatitis A
Nora Virus
Salmonella
The onset time for these pathogens is 30 mins. to 6 weeks
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19
Q

Bacteria - is found almost everywhere

A

Control time and temps.

Bacteria need nutrients to survive

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20
Q

Bacteria

A

Bacteria grow best in food that is neutral to slightly acidic
Bacteria grow best in foods with moisture
0.0 to 1.0. The higher the number, the more moisture. Wateris 1.0
4 highly contagious bacteria

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21
Q

Bacteria

Salmonella Typi

A

only lives in humans - stays in feces for weeks

To prevent - wash hands and cook food

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22
Q

Bacteria

Nontyphoidal Salmonella

A
  • Poultry and eggs

To prevent - Cook right and avoid cross contamination

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23
Q

Bacteria

Shigella SPP

A

Found in feces and contaminated water. Flies can

transfer it.

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24
Q

Bacteria

Shigella Toxin

A

producing E. Coli - found in beef and contaminated
produce
To prevent- cook food correctlv

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25
Q

Viruses

A

Typically caused by fecal - oral route. Viruses aren’t killed by normal cooking
practices.

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26
Q

Viruses

Hepatitis A

A

Feces or contaminated water- raw oysters Ready to eat food - shellfish
Cooking does not kill HEP A.
Jaundice is a symptom of HEP A
If an employee has HEP A. they should be excluded from working or
being in the restaurant until cleared by the health department
Handwashing is the way to prevent the spread of HEP A
Can last in someone’s system for up to 6 weeks

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27
Q

Viruses

NoroVirus

A

Ready to eat food, shellfish, feces, contaminated water
Speed - people get sick fast - within a few hours
Handwashing and gloves for ready to eat foods will prevent the spread
Employee should be excluded until it passes
Can spread through the air from vomit. Needs to be cleaned up with a
biohazard kit.

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28
Q

Viruses

Parasites

A

Seafood and wild game/produce
To prevent, shellfish and wild game need to be purchased from a
reputable supplier
Food must be cooked to min. temp.
Raw fish must be correctly frozen
Mushrooms must come from the right supplier

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29
Q

Biological Toxins - from an external source

A

Oyster eats bad algae and the human eats the oyster
Ciguatea toxin from fish
Barracuda, Snapper
Histamine on fish that have been temperature abused
The symptoms of toxins are opposite of cold/hot sensations
Toxins can’t be killed by cooking. Prevent: Cook food to the proper temperatures, and buy from
reputable suppliers

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30
Q

Chemical contaminations

A

All chemicals must be properly labeled with what chemical is in the container
SDS sheets for each chemical must be in the restaurant. Follow directions
Chemicals need to be stored away from food.

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31
Q

Chemical contaminations

A

Food Defense program to stop deliberate contamination
A - assure
L- Look - monitor and check safety
E- Employees - know who is there
R- Reports - keep all files accessible
T- Threat - know who to all when it happens

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32
Q

Foodborne IlIness Outbreak Steps

A
  1. Gathermore information, ask symptoms, what they ate, and contact info.
  2. Stop selling the product, and mark all the information for the product
  3. Identify all staff that was working at the time
  4. Cooperate with local agencies
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33
Q

Food Allergens

A

A protein that some people are sensitive too.

34
Q

Signs of an allergic reaction - immediate or several hours later

A
  1. Nausea
  2. Wheezing
  3. Rashes
  4. Itchyfeet
  5. Cramps
  6. Anaphylaxis - severe reaction that can result in death
35
Q

The big 8 - the most common allergens

A
  1. Milk
  2. Eggs
  3. Soy
  4. Fish
  5. Peanuts
  6. Tree nuts
  7. Fish and shellfish
  8. Wheat
36
Q

Food Allergens

A

Ingredients must be listed on the product. They will usually have a “contains statement” that
lets them know if there is cross-contact. Cross contact - food touching food allergen surfaces Handwashing - 20 seconds. (sing happy birthday twice). Scrub with soap and waterfor 10 to 15
seconds.

37
Q

What is the biggest hazard to food as it flows through the operation?

A

Time and temperature abuse

38
Q

How long can food stay in the temperature dangerzone?

A

4 hours.

39
Q

Tvpes of thermometers

Bimetallic stemmed Thermometer

A

Calibration nut
Inserted to the dimple of the stem
Used to check thick food

40
Q

Tvpes of thermometers

Thermocouples and Thermisters

A

To the tip of the probe

Thick and thin foods

41
Q

Types of probes

A

Immersion probe - soups, etc.

  1. Penetration probe - meats, etc, 3. Surface probe - surface of a grill, etc.
  2. Air probe - temperature in a walk in cooler, etc.
42
Q

Maximum registering thermometer

A

Records the highest temp. in a cycle. Typically used to record the final temp.
reading in a dishwasher

43
Q

Time - temperature indicator

A

Records time and temp. to let you know if a product has been temperature
abused.

44
Q

Temperature recorders

A

Records temps. During the entire delivery process

45
Q

Calibrating a thermometer

A

32 degrees +/- 2 degrees in a cup that is 50/50 waterand ice or
In 212 degree boiling water. Calibrate with the calibration nut.
Air temp. thermometers are +/- 3 degrees

46
Q

What is an approved supplier?

A

One that has been inspected and meets all laws and standards

47
Q

When are food items typically recalled by a supplier?

A

When food has been contaminated

48
Q

Milk, eggs, and shellfish can be received at

A

45 degrees and then must be cooled to 41 degrees.

49
Q

Reject cans that have

A

deep dents, dents in seams, or is bulging at the ends. A can that can be cleaned
off does not need to be rejected.

50
Q

Use by-

A

last date of eth product while at peak quality

51
Q

Sell by -

A

How long the product should be for sale

52
Q

Best by

A

Forbest quality or flavor.

53
Q

Shellfish identification tag

A

Show the shellfish was from a reputable supplier, and when and where it was packed. It should
have the tag at all times in the original packaging.

54
Q

Farm raised fish must

A

must the correct documentation and both tags need to be saved for 90 days.

55
Q

The common name of the food

A

must be marked on any package at all times.

56
Q

Food for resale that is labeled for resale must contain:

A
  1. Common name
  2. Quantity
  3. List of ingredients
  4. Artificial flavors/colors
  5. Manufacturername and address
  6. Any majorfood Allergens
57
Q

Ready to eat foods

A

must be labeled with what the product is, and the products use by date.

58
Q

FIFO - First in, First Out

A

Food should be stored 1” apart and 6” off the floor. Storage areas must be clean and dry, items
wrapped, and stored in the correct areas. Air temp. in a cooler should be +/- 3 degrees. On the
thermometer.

59
Q

Storage Order- raw and ready to eat food completely separate

A
  1. Ready to eat
  2. Fish/seafood
  3. Whole cuts of steak
  4. Ground meat/ground meat
  5. Poultry
60
Q

Frozen foods must

A

always be below ready to eat foods.

61
Q

4 acceptable ways to thaw food

A
  1. In a walk-in cooler, 41 degrees or less.
  2. Oven 3. Thawing in water- must be kept under flowing water at 70 degrees and the drain needs to
    remain open.
  3. As part of the cooking process.
62
Q

Vacuum packaged or reduced -oxygen fish

A
  1. Remove from packaging before thawing under refrigeration
  2. Remove right before or right after thawing under water.
  3. Freeze fish before, during, or after packaging - label fish “keep frozen until used.”
63
Q

Cut Produce and leafy greens must be refrigerated. Produce must be washed before cutting. Never cross contaminate with chicken or meat. Multiple batches or otheritems can not be stored in the same ice water slurry.
Is a variance required to grow and serve sprouts in a restaurant?

A

Yes

64
Q

A variance is required for:

A
  1. Packaging unpasteurized juice
  2. Smoking or curing for preservation
  3. Additives to reduce time and temperature control
  4. Serving shellfish from a display tank
  5. Reduce oxygen packaging.
  6. Custom-processing animals
65
Q

HAACP plan requirements: Hazard Analysis Critical Control Point

A

Plan must account for food safety risks

A written plan specific to that operation

66
Q

Cooking - minimum temperature requirements:

Poultry

A

165 degrees Chicken, duck, stuffing, stuffed pasta, stuffed poultry

67
Q

Cooking - minimum temperature requirements:

Ground Meat-

A

155 degrees for 17 seconds beef, pork, ham, roast, ground seafood

68
Q

Cooking - minimum temperature requirements:

Seafood

A

145 degrees for 15 seconds fish, lamb, shellfish, shell eggs

69
Q

Cooking - minimum temperature requirements:

Plants

A

135 degrees

Pasta, leafs, greens

70
Q

Cooking - minimum temperature requirements:

Microwave cooking

A

165 degrees, make sure covered and stirred half way through the process, and let stand for 2 mins.

71
Q

PAR cooking

A
  1. Start cooking
  2. Cooled down correctlv
  3. Freeze or refrigerate
  4. Heatto required temps.
  5. Cool forstorage
72
Q

Cooling process

A

Cool food from 135 - 70 degrees in 2 hours
Cool from 70 to 41 in 4 additional hours
A total cooling time of 6 hours

73
Q

If soup is being reheated it must be

A

reheated to 165 degrees in a maximum of 2 hours.

74
Q

Cold food can be out without temperature control for up to

A

6 hours and must be 41 when pulled out of

refrigeration. Food can’t be above 70 degrees during the 6 hour period.

75
Q

Hot food can be held without temperature control for up to

A

4 hours.

76
Q

When hot holding food, what is the longest time between temperature checks?

A

4 hours

77
Q

Food Safety Management System - Prevents foodborne illness and issues with the flow of food

A

Active managerial control and HACCP

Active managerial control - what a manager does to control risk factors

78
Q

Deliverfood safety training to employees

A

Steps: 1. Identify risks

  1. Monitor
  2. Corrective action
  3. Management oversight (communication)
  4. Training
  5. Reevaluation
79
Q

Dishwashing Machine - 180 degrees forfinal rinse

A

Dishwashers should be cleaned as often as necessary but at least once a day.

80
Q

potable water

A

water that is safe to drink

81
Q

Cross Connection

A

When safe water mixes with contaminated water. This is usually caused by backflow
and can be prevented with backflow devices. Air gap is the only real way to prevent backflow.

82
Q

Types of sanitizers:

A

Chlorine
Quat
lodine

Servsafe (1 decks)

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