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ServSafe Flashcards

1
Q

Order of food storage top to bottom

A

Ready to eat
Seafood
Whole cuts of beef and pork commercial game
Ground meat and ground fish ratites
Whole and ground poultry

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2
Q

Cooking temp of poultry

A

165 - 15 second

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3
Q

Cooking temp stuffing with fish meat or poultry

A

165 - 15 seconds

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4
Q

Cooking temp stuffed meat, seafood poultry or pasta

A

165 - 15 seconds

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5
Q

Cooking temp dishes with previously cooked TCS food

A

165 - 15 seconds

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6
Q

Cooking time ground meat

A

155 - 15 seconds

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7
Q

Cooking time injected meat

A

155 - 15 seconds

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8
Q

Cooking time mechanically tenderized meat

A

155 - 15 seconds

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9
Q

Cooking temp ratites (ostrich emu)

A

155 - 15 seconds

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10
Q

Cooking time ground seafood

A

155 - 15 seconds

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11
Q

Cooking time shell eggs hot held

A

155 - 15 seconds

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12
Q

TCS

A

Time and temperature control for safety

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13
Q

Cook time seafood

A

145 - 15 seconds

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14
Q

Cook time steaks/chops

A

145 - 15 seconds

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15
Q

Commercially raised game

A

145 - 15 seconds

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16
Q

Cook time shell eggs served immediately

A

145 - 15 seconds

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17
Q

Cook time roasts

A

145 - 4 minutes

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18
Q

Cook time fruit, vegetables, grains, and legumes hot held

A

135

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19
Q

Big six pathogens

A

-Salmonella typhi
-Non-typhoidal salmonella
-Shigella spp
-Shiga toxin producing escherichia coli (ECOLI)
-hepatitis a
-norovirus

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20
Q

A consumer advisory notifies guests of risk of eating foods containing what

A

Raw or under cooked foods

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21
Q

Minimum internal temperature for poultry, including whole and ground chicken, turkey or duck

A

165

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22
Q

What food is commonly linked with the bacteria E. coli?

A

Undercooked ground beef

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23
Q

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

A

Label the container

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24
Q

What is required on the label for food prepped in house

A

Common name of food

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25
Q

Which virus spreads so quickly that it can make you contagious a few hours after eating

A

Norovirus

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26
Q

How do you test temperature of meat poultry or fish

A

Insert thermometer probe directly into thickest part of meat

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27
Q

Commonly used chemical sanitizer due to its low cost in effectiveness of killing a wide range of microorganisms

A

Chlorine

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28
Q

After how many hours of continuous use should you clean and sanitize knives and cutting boards

A

4 hours as long as it’s same type of food

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29
Q

Internal temp shell eggs served immediately

A

145f

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30
Q

Food most common linked with parasites

A

Seafood

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31
Q

Which agency of the US Department of health and human services investigates the causes of foodborne illness outbreak

A

CDC

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32
Q

Fish bones are what type of contaminate risk

A

Physical

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33
Q

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

A

4 hours

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34
Q

Serving tomato sauce in a pewter container poses what type of contaminant risk

A

Chemical

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35
Q

Pasteurizing juice on site requires what from a regulatory authority

A

Variance

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36
Q

Most basic characteristic of a virus

A

Requires a living host to multiply

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37
Q

Which type of eggs cannot be served to a high risk population

A

Non-pasteurized eggs not fully cooks

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38
Q

What does the L stand for in A.L.E.R.T. Defense program

A

LOOK

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39
Q

How long can you keep out hot food without temperature control

A

4 hours

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40
Q

Correct way to store mop between uses

A

Hanging from a mop hook to air dry

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41
Q

Minimum internal temperature of a roast of pork or beef

A

145 - 4 minutes

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42
Q

What should a food handler do with food after it’s thawed in the microwave

A

Cook immediately using conventional cooking equipment

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43
Q

What should a manager do if a food handler has persistent, sneezing, and

A

Restrict them from working with exposed food, utensils and equipment

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44
Q

Required receiving temperature for hot TCS food

A

135 or higher

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45
Q

Required receiving temperature for live shellfish, examples, oysters, mussels, clams, scallops,

A

Air temp 45 degrees or lower cool to under 41 in four hours

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46
Q

One responsibility of the food and drug administration

A

Issue the food code

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47
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

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48
Q

Minimum internal temperature for dishes that include previously cooked TCS ingredients

A

165f

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49
Q

Proper way to clean and sanitize prep table

A

Scrape
Wash
Rinse
Sanitize
Air dry

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50
Q

After clearing a table what should a server most commonly do

A

Wash hands

51
Q

Minimum internal temperature for seafood, including fish, shellfish, and crustaceans

A

145f

52
Q

Conditions needed for food borne bacteria to grow

A

Food, acidity, temperature, time, oxygen and moisture (FAT TOM)

53
Q

Foods commonly linked to Hepatitis A

A

Shellfish from contaminated water

54
Q

Most common cause of foodborne illness outbreaks

A

Unwashed hands

55
Q

What is the minimum internal temperature for fruits and vegetables that will be hot held for

A

135f

56
Q

What foods are commonly linked with the bacteria salmonella typhi

A

Ready to eat food and beverages

57
Q

How do you test the temperature of ROP food (vacuum packed or sous vide?)

A

Insert the thermometer probe between two packages

58
Q

True or false, ice crystals in the packaging are a reason to reject a frozen food delivery

A

TRUE

59
Q

How do you test the temperature of a carton of milk

A

Open package; and insert thermometer probe into product

60
Q

What is the term for when micro organisms are transferred from one food or surface to another

A

Cross contamination

61
Q

How long can you keep out cold food without temperature control before you have to throw it

A

Up to 6 hours

62
Q

Time temperature control, cross contamination, poor personal hygiene, and poor cleaning and sanitizing are 4 factors of what

A

Food safety

63
Q

3 contaminant types

A

-Biological (most dangerous)
-Chemical
-Physical

64
Q

A foodborne illness outbreak requires how many people experiencing symptoms after eating the same food

A

2 people

confirmed by laboratory after analysis

65
Q

4 types of pathogens that can cause foodborne illness

A

Bacteria, viruses, parasites, fungi

66
Q

Foods most commonly linked to parasites

A

Seafood and wild game/food processed in contaminated water

67
Q

True or false proper cooking temperatures can prevent Hepatitis A

A

False. Lives in feces and contaminated water/shellfish.

Infects person for up to weeks, but doesn’t show symptoms

No work for employee. Hand washing good prevention

68
Q

Noro virus basics:

A

-Lives in feeds and READY TO EAT FOODS
-fast moving contagious hours after eating
- vomiting symptoms
Keep out of restaurants if you experience vomiting or diarrhea

69
Q

A.L.E.R.T.

A

A.) Assure -supervise deliveries and vendors
L.)Look - monitor access to prep and storage areas monitor chemical storage and damaged products
E.)Employees- who is in the building
R.) Reports- receiving logs office files staff files
T.) Threat - know what to do and who to call if you run into emergencies

70
Q

Managers responsibility to actively control risk factors for foodborne illnesses is called

A

Active managerial control

71
Q

Best way to protect food from deliberate tampering

A

ALERT METHOD

72
Q

Minimum hand washing time

A

10 seconds

73
Q

Plain band rings are allowed to be worn by food handlers true or false

A

TRUE

74
Q

The most important factor in choosing an approved food supplier is making sure it’s been inspected and complied with local state and federal laws true or false

A

True

75
Q

Supply should be stored away from the walls and at least how many inches off the floor

A

6 inches

76
Q

Soup on a Buffay table should be labeled with the what

A

Name of food

77
Q

What must a manager do with a record food item in the operation?

A

Store the recalled item separately from other food

78
Q

A food item that is received with an expired use by date should be rejected, true or false

A

True

79
Q

Cold food can be held intentionally without temperature control for six hours, as long as it does not exceed what temperature

A

70f

80
Q

True or false when delivering food for offsite service, raw poultry, must be stored separately from ready to eat food

A

True

81
Q

Food must be cooled from 135 to Blank within two hours

A

70

82
Q

True or false Noreau virus in shellfish is a biological contaminant

A

True

83
Q

What is the minimum temperature that must be maintained when holding hot soup for service?

A

135

84
Q

How often must you check the temperature of cold food that is being held with temperature control

A

Every 4 hours

85
Q

Which feature is most important for a chemical storage area?

A

Good lighting

86
Q

What is the third step in cleaning and sanitizing a prep table?

A

Rinsing

(Scrape wash rinse sanitize air dry)

87
Q

In a heat, sanitizing dishwasher what is the minimum temperature for the final rinse?

A

180f

88
Q

Grease and condensation buildup on surfaces can be avoided with correct what?

A

Ventilation

89
Q

To prevent backflow a sink must be equipped with what

A

Air gap

90
Q

Yeah, handwashing station should have a hot and cold water soap, a way to dry hands and a what?

A

Garbage can

91
Q

How high must legs be on table mounted equipment

A

4 inches

92
Q

Salmonella typhi background

A

-Ready to eat food and beverages
-severity depends on health and amount of bacteria eaten
-in feces for weeks after
-wash hands, don’t allow work, cook to proper internal temps

93
Q

Non typhoidal salmonella background

A

-Poultry, eggs, meat, milk and dairy, produce such as tomatoes. Peppers and cantaloupes
-many farms carry this naturally
-cook to appropriate temps, prevent cross contamination, exclude those with vomiting or diarrhea from working

94
Q

Shigella spp background

A

-found in contaminated food or drink water
-flies can transfer it from feces to food
-high levels found in feces weeks after symptoms
-food in contaminated water such as produce, as well as food contaminated by hands such as potato salad, tuna salad macaroni, chicken
-wash hands, control flies, exclude people with diarrhea from work

95
Q

E.Coli background

A

-Found in cattle intestines
-intestinal toxins produced
-ground beef and contaminated produce
-proper cooking temps, approved suppliers, cross contamination prevention, stop diarrhea symptoms from working

96
Q

Hepatitis A background

A

-Found in feces, shellfish from contaminated waters and ready to eat food
-may not show symptoms for weeks, but still contagious. Cooking does not destroy hep a.
-ready to eat food and shellfish from contaminated water
-exclude workers diagnosed with hep a, employees exuding jaundice for less than 7 days, wash hands, purchase shellfish from approved suppliers, avoid bare hand contact

97
Q

Norovirus

A

-extremely contagious. In fecal matter days after symptoms end
-ready to eat food and contaminated shellfish
-diarrhea and vomiting, avoid bare hand contact, wash hands, purchase shellfish from approved suppliers

98
Q

A food handler has at least one of these symptoms, but is still allowed to work, vomiting, diarrhea jaundice, true or false

A

FALSE

99
Q

True or false a food handler operating in a high risk population can still work if they’re experiencing a sore throat or fever

A

False need written consent to return to work

100
Q

True or false a food handler has a sore throat and a fever. They must be restricted from working with exposed food, utensils, and equipment as long as they are not serving a high risk population.

A

True

101
Q

If a food handler has persistent, sneezing, coughing, or a runny nose that causes discharges from the eyes, nose or mouth, they must be restricted or excluded from working

A

Restricted

102
Q

The food handler has at least one of the symptoms from an infectious disease, vomiting, diarrhea jaundice. What must happen before the employee can come back to work if they are experiencing vomiting and diarrhea

A

EITHER:
-No symptoms 24 hours
- written release

103
Q

True or false food handlers with jaundice must be reported to the regulatory authority food handlers we’ve had jaundice for seven days or last must be excluded from the operation

A

True

104
Q

True or false food handlers do not need written, released from a medical practitioner and approval from the regulatory authority before returning to work

A

False they need written release and approval

105
Q

In all cases of the big six people experiencing symptoms should be excluded from work and report to the situation to the regulatory authority true or false

A

True

106
Q

Cold TCS food should be received at what temperature

A

41 or lower

107
Q

Shell stock should be received at what temperature

A

45 cooled to 41 in 4 hours

108
Q

Food been thawed in a cooler must remain below. What temperature

A

41 degrees

109
Q

Steps for cooling TCS food

A

Cool from 135 to 70 in 2 hours
Cool from 70 to under 41 in 4 hours

110
Q

What is the danger zone generally for time temperature abuse

A

41 to 135


111
Q

What is the serious danger zone for time temperature abuse?

A

70 to 125

112
Q

How long can food remain in the temperature danger zone before discarding?

A

4 hours

113
Q

What are good temperature gauges for thin food

A

Thermocouples and thermomisters

114
Q

True or false infrared thermometers should be held as close to the food as possible making sure it is placed directly onto not through packaging or outside materials

A

TRUE

115
Q

A thermometer that indicates highest temperature reach during use handy for places when you can observe the temperature physically are known as what

A

Maximum registering thermometer

116
Q

When receiving food, what is the required temperature for hot TCS food and cold TCS food?

A

135 hot
41 cold

117
Q

The last date recommended for use of the product while at Peak quality is known as what

A

Use by

118
Q

How long to display the product for sale is known as what

A

Sell by date

119
Q

The date by which product should be eaten for best quality is known as what

A

Best by date

120
Q

Reheating cooked food for later use must be reheated to 165 and under how many hours

A

2 hours

121
Q

Called held food, such as food on a Buffay table must stay under what degrees in order to be out for six hours at

A

70

122
Q

What does HACCP stand for?

A

Hazard analysis critical control point

123
Q

What are the three steps for active managerial control?

A

 Identify risk, take corrective action training

124
Q

Minimum temperature for handwashing sink

A

85 degrees

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