Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

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

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

Ready to eat food is the same as TCS.

A

Washed fruit, vegetables, and spices

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

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

Temperature Danger Zone

A

41 -135

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

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

USDA (US Department of Agriculture)

A

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

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

CDC (Centers of disease controland prevention)

A

Conduct research into foodborne illness outbreaks

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

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

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

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

A

Physical

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

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

A

Their immune systems are not fully developed

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

When should staff be trained?

A

When they start - periodically afterward

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

Which organization issues the food code?

A

FDA-USDA

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

Forms of contamination

Fecal oral route of contamination -

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Biological Pathogens- cause illness

A

Bacteria
Viruses
Parasites
Fungi - molds/yeast

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Bacteria - is found almost everywhere

A

Control time and temps.

Bacteria need nutrients to survive

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Bacteria

Salmonella Typi

A

only lives in humans - stays in feces for weeks

To prevent - wash hands and cook food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Bacteria

Nontyphoidal Salmonella

A
  • Poultry and eggs

To prevent - Cook right and avoid cross contamination

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Bacteria

Shigella SPP

A

Found in feces and contaminated water. Flies can

transfer it.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Bacteria

Shigella Toxin

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Viruses
Typically caused by fecal - oral route. Viruses aren't killed by normal cooking practices.
26
Viruses | Hepatitis 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
27
Viruses | NoroVirus
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.
28
Viruses | Parasites
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
29
Biological Toxins - from an external source
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
30
Chemical contaminations
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.
31
Chemical contaminations
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
32
Foodborne IlIness Outbreak Steps
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
33
Food Allergens
A protein that some people are sensitive too.
34
Signs of an allergic reaction - immediate or several hours later
1. Nausea 2. Wheezing 3. Rashes 4. Itchyfeet 5. Cramps 6. Anaphylaxis - severe reaction that can result in death
35
The big 8 - the most common allergens
1. Milk 2. Eggs 3. Soy 4. Fish 5. Peanuts 6. Tree nuts 7. Fish and shellfish 8. Wheat
36
Food Allergens
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
What is the biggest hazard to food as it flows through the operation?
Time and temperature abuse
38
How long can food stay in the temperature dangerzone?
4 hours.
39
Tvpes of thermometers | Bimetallic stemmed Thermometer
Calibration nut Inserted to the dimple of the stem Used to check thick food
40
Tvpes of thermometers | Thermocouples and Thermisters
To the tip of the probe | Thick and thin foods
41
Types of probes
Immersion probe - soups, etc. 2. Penetration probe - meats, etc, 3. Surface probe - surface of a grill, etc. 4. Air probe - temperature in a walk in cooler, etc.
42
Maximum registering thermometer
Records the highest temp. in a cycle. Typically used to record the final temp. reading in a dishwasher
43
Time - temperature indicator
Records time and temp. to let you know if a product has been temperature abused.
44
Temperature recorders
Records temps. During the entire delivery process
45
Calibrating a thermometer
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
What is an approved supplier?
One that has been inspected and meets all laws and standards
47
When are food items typically recalled by a supplier?
When food has been contaminated
48
Milk, eggs, and shellfish can be received at
45 degrees and then must be cooled to 41 degrees.
49
Reject cans that have
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
Use by-
last date of eth product while at peak quality
51
Sell by -
How long the product should be for sale
52
Best by
Forbest quality or flavor.
53
Shellfish identification tag
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
Farm raised fish must
must the correct documentation and both tags need to be saved for 90 days.
55
The common name of the food
must be marked on any package at all times.
56
Food for resale that is labeled for resale must contain:
1. Common name 2. Quantity 3. List of ingredients 4. Artificial flavors/colors 5. Manufacturername and address 6. Any majorfood Allergens
57
Ready to eat foods
must be labeled with what the product is, and the products use by date.
58
FIFO - First in, First Out
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
Storage Order- raw and ready to eat food completely separate
1. Ready to eat 2. Fish/seafood 3. Whole cuts of steak 4. Ground meat/ground meat 5. Poultry
60
Frozen foods must
always be below ready to eat foods.
61
4 acceptable ways to thaw food
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. 4. As part of the cooking process.
62
Vacuum packaged or reduced -oxygen fish
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
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?
Yes
64
A variance is required for:
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
HAACP plan requirements: Hazard Analysis Critical Control Point
Plan must account for food safety risks | A written plan specific to that operation
66
Cooking - minimum temperature requirements: | Poultry
165 degrees Chicken, duck, stuffing, stuffed pasta, stuffed poultry
67
Cooking - minimum temperature requirements: | Ground Meat-
155 degrees for 17 seconds beef, pork, ham, roast, ground seafood
68
Cooking - minimum temperature requirements: | Seafood
145 degrees for 15 seconds fish, lamb, shellfish, shell eggs
69
Cooking - minimum temperature requirements: | Plants
135 degrees | Pasta, leafs, greens
70
Cooking - minimum temperature requirements: | Microwave cooking
165 degrees, make sure covered and stirred half way through the process, and let stand for 2 mins.
71
PAR cooking
1. Start cooking 2. Cooled down correctlv 3. Freeze or refrigerate 4. Heatto required temps. 5. Cool forstorage
72
Cooling process
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
If soup is being reheated it must be
reheated to 165 degrees in a maximum of 2 hours.
74
Cold food can be out without temperature control for up to
6 hours and must be 41 when pulled out of | refrigeration. Food can't be above 70 degrees during the 6 hour period.
75
Hot food can be held without temperature control for up to
4 hours.
76
When hot holding food, what is the longest time between temperature checks?
4 hours
77
Food Safety Management System - Prevents foodborne illness and issues with the flow of food
Active managerial control and HACCP | Active managerial control - what a manager does to control risk factors
78
Deliverfood safety training to employees
Steps: 1. Identify risks 2. Monitor 3. Corrective action 4. Management oversight (communication) 5. Training 6. Reevaluation
79
Dishwashing Machine - 180 degrees forfinal rinse
Dishwashers should be cleaned as often as necessary but at least once a day.
80
potable water
water that is safe to drink
81
Cross Connection
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
Types of sanitizers:
Chlorine Quat lodine

Servsafe (1 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions