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HRIM 228 > ServSafe > Flashcards

ServSafe Flashcards

1
Q

What food item does the FDA advise against putting on a children’s menu?

A

rare cheeseburgers

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2
Q

What is a cross-connection?

A

link between sources of safe and dirty water

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3
Q

When should hand antiseptic be used?

A

after washing hands

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4
Q

What must you do to keep food safe after thawing it in a microwave?

A

cook it

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5
Q

Bones in a fish fillet, a cheery pit, and human hair are examples of which contaminant?

A

physical

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6
Q

What even often causes illness from Norovirus?

A

a food handler did not wash their hands before touching ready to eat food.

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7
Q

Which food requires a USDA inspection stamp? egg products, sushi-grade tuna, fresh produce, or dry rice?

A

egg products

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8
Q

TRUE OR FALSE

A person with Hepatitis B should be prevented from food handling

A

FALSE

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9
Q

Foodservice equipment that has been certified as meeting certain standards may be stamped with the ___________ mark

A

NSF

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10
Q

TRUE OR FALSE

When in crisis, contact the media before they contact you.

A

TRUE

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11
Q

When returning to the buffet line for more food, customers should not ______ their dirty plates.

A

refill

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12
Q

Lighting in food preparation areas should be ____ foot-candles in intensity

A

50

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13
Q

Maximum cold food temperature for precut vegetables such as tomatoes, lettuce, spinach, and precut melons.

A

41 for 15 sec

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14
Q

Minimum hot holding temperature for fresh, frozen or canned fruits and vegetables or cooked grains and legumes held on a steam table or in a hot box.

A

135 for 15 sec

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15
Q

Commercially prepared, fully cooked products minimum hot holding temperature

A

135 for 15 sec

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16
Q

Temperature for seafood, beef & pork steak or chops, commercially raised game.

A

145 for 15 sec

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17
Q

Temperature for eggs cooked to order, placed onto a plate-immediately served.

A

145 for 15 sec

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18
Q

Temperature for beef, pork, lamb and veal roasts

A

145 for 4 minutes

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19
Q

Temperature for ground, chopped, minced products containing beef, pork, or fish

A

155 for 15 sec

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20
Q

Temperature for injected or mechanically tenderized meats

A

155 for 15 sec

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21
Q

Temperature for eggs held on a steam table

A

155 for 15 sec

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22
Q

Temperature for cubed or salisbury steaks

A

155 for 15 sec

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23
Q

Temperature for poultry–whole or ground or stuffed

A

165 for 15 sec

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24
Q

Temperature for pasta stuffed with eggs, fish, pork, or beef or any stuffed meat or seafood

A

165 for 15 sec

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25
Q

Temperature for dishes made with previously cooked TCS foods

A

165 for 15

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26
Q

Reheat foods to ______ degrees for _____ within 2 hours in a cooking unit.

A

165 for 15 sec

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27
Q

Tea should reach ____ degrees, if automatic equipment is used for ____, and if traditional steeped for ____.

A
  1. 175 degrees
  2. 1 min
  3. 5 min
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28
Q

When microwave cooking cover container; _______ or ______ during the cooking process; Let sit ___ minutes before taking temperature. Temperature must reach ______ degrees for ____ seconds. Take the temperature in ___ places in the food.

A
  1. rotate or stir
  2. two minutes
  3. 165 degrees for 15 sec
  4. two places
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29
Q

What is the temperature danger zone?

A

between 41 degrees and 135 degrees Fahrenheit

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30
Q

Pathogens (bacteria) need six conditions to grow. FAT TOM stands for?

A

Food
Acidity
Temperature

Time
Oxygen
Moisture

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31
Q

Food safety management system based on the idea that if significant biological, chemical, or physical hazards are identified at specific points within a product’s flow through the operation, they can be prevented, eliminated, or reduced to safe levels.

A

HACCP

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32
Q

Name the TCS foods

A
  1. Milk and dairy products
  2. Meat: beef, pork, and lamb
  3. fish
  4. baked potatoes
  5. tofu or other soy protein
  6. sliced melon, cut tomatoes, cut leafy greens
  7. shell eggs
  8. poultry
  9. shellfish and crustaceans
  10. heat-treated plant food such as cooked rice, beans, and vegetables
  11. sprouts and sprout seeds
  12. untreated garlic and olive oil mixtures
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33
Q

For a foodborne illness to be considered and “outbreak”, a minimum of how many people must experience the same illness after eating the same food?

A

2

34
Q

Which pathogen is primarily found in the hair, nose, and throat of humans?

A

staph

35
Q

Which practice can reduce salmonella spp in poultry to safe levels?

A

cooking food at right temp

36
Q

Which food borne illness has been linked with ready to eat food and shellfish contaminated by sewage?

A

hep A

37
Q

A person who ate raw oysters later became disoriented and suffered memory loss. What illness was most likely the cause?

A

Amnesic shellfish poisoning

38
Q

Infrared thermometers should be used to…

A

take the surface temperature of a grill

39
Q

At what temperatures do food borne pathogens grow most quickly?

A

between 70 and 125

40
Q

What thermocouple probe should be used to check the temperature of a stockpot of soup?

A

immersion probe

41
Q

When a thermometer is calibrated using the ice point method, it should be adjusted to ___ after the stem or probe has been placed in the ice water.

A

32 degrees

42
Q

Raw, shucked shellfish that is received in a container bigger than one half gallon must have the packers name, address, a certification number, and a…

A

shucked date

43
Q

What is the warmest acceptable receiving temperature for eggs?

A

45 degrees

44
Q

Dry storage rooms should be kept at what temp?

A

50-70 degrees

45
Q

Beef stew must be cooled from __to __within __hours and to __or lower within the next __

A
  1. 135 to 70
  2. two
  3. 41
  4. four hours
46
Q

The temp of roast is checked to see if it has met its critical limit of 145 for four minutes. This is an example of which haccp principle?

A

monitoring

47
Q

The temp of pot of stew is checked during holding. It has not met the critical limit and is thrown out according to policy, This is an example of which haccp principle?

A

corrective action

48
Q

What is the first step in developing a haccp plan?

A

conduct hazard analysis

49
Q

spore forming bacteria found in soil. The bacteria can produce two different toxins when allowed to grow to high levels. The toxins cause different illnesses (diarrhea and vomiting)

A

Bacillus cereus

50
Q

People can get sick when the eat raw or undercooked fish containing this parasite (herring, cod, halibut, mackerel, pacific salmon)

A

Anisakiasis

51
Q

Found in marine algae. Cannot be detected by smell or taste. Cooking and freezing will not eliminate it. (barracuda, grouper, jacks, snapper)
symptoms- reversal of hot and cold, nausea, vomitting, tingling, muscle and joint pain

A

Ciguatera fish poisoning

52
Q

Handwashing takes __ seconds

A

20

53
Q

What should foodservice operators do to prevent customer illness from Shigella spp.?

A

control flies inside and outside the operation

54
Q

In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler?

A

lettuce, fresh halibut, fresh beef roast, ground chicken

55
Q

What organization requires Material Safety Data Sheets?

A

occupational safety and health administration

56
Q

Which food may be re-served to customers?

A

Unopened, prepackaged food

57
Q

What is the minimum water temperature required when using hot water to sanitize objects?

A

171

58
Q

What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized?

A

30 seconds

59
Q

If a food contact surface is in constant use, how often should it be cleaned and sanitized?

A

every four hours

60
Q

What type of thermocouple probe should be used to check the internal temperature of a beef roast?

A

penetration

61
Q

How hot should the hot water at a handwashing station get?

A

100 degrees

62
Q

What is the only completely reliable method for preventing backflow?

A

air gap

63
Q

A bimetallic stemmed thermometer checks temperatures between ___ and ___ degrees

A

0-220

64
Q

Thermocouples and thermistors checks temps through a ______ _____. They are good for _____ and ______ food.

A
  1. metal probe

2. thick and thin

65
Q

Use these to measure the temp of flat cooking equipment

A

surface probe

66
Q

use these to check the internal temp of food. Especially food for thin foods such as burger patties

A

penetration probe

67
Q

use these to check the temp inside coolers and ovens

A

air probes

68
Q

When using the boiling point method to calibrate a thermometer, adjust it to read ____ degrees, after submerging it into boiling water for ____ seconds.

A
  1. 212 degrees

2. 30 seconds

69
Q

When installing kitchen equipment it must be ___ inches above the floor or sealed. When putting tabletop equipment on tables it must be ____inches off the table or sealed to the table.

A
  1. 6 in

2. 4 in

70
Q

For high temperature dish washing machines the temp of the final sanitizing rinse must be at least ____ degrees. For stationary rack, single temperature machines, it must reach at least _____ degrees.

A
  1. 180

2. 165

71
Q

For manual dish washing fill the first sink with ______ and water. The water temp should be at least ____ degrees. Fill second sink with _____ _____. Fill 3rd sink with ______ and ______.

A
  1. detergent
  2. 110
  3. clean water
  4. sanitizer and water
72
Q

The best way to prevent Anisakiasis, Cryptospridiosis, Giardiasis, and Cyclosporiasis is to….

A

purchase from approved, reputable suppliers

73
Q

The best way to prevent scombroid poisoning, ciguatera fish poisoning, paralytic shellfish poisoning, neurotoxic shellfish poisoning, amnesic shellfish poisoning is to…

A

purchase from approved reputable suppliers

74
Q

To prevent noroviris and hep A it is best to…

A

practice personal hygiene

75
Q

to prevent vibrio it is best to….

A

purchase from approved, reputable suppliers

76
Q

to prevent shigella and staph it is best to….

A

to practice personal hygiene

77
Q

to prevent salmonellosis and typhoid fever it is best to…

A

prevent cross-contamination

78
Q

to prevent bacillus cerus, listeria, E. coli, campylbacteriosis, clostridium perfringens, and botulism it is best to

A

control time and temperature

79
Q

E.coli causes what illness?

A

hemorrhagic colitis

80
Q

When washing hands scrub them for ___ to ___ seconds.

A

10-15

HRIM 228 (1 decks)

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