ServSafe Flashcards
What food item does the FDA advise against putting on a children’s menu?
rare cheeseburgers
What is a cross-connection?
link between sources of safe and dirty water
When should hand antiseptic be used?
after washing hands
What must you do to keep food safe after thawing it in a microwave?
cook it
Bones in a fish fillet, a cheery pit, and human hair are examples of which contaminant?
physical
What even often causes illness from Norovirus?
a food handler did not wash their hands before touching ready to eat food.
Which food requires a USDA inspection stamp? egg products, sushi-grade tuna, fresh produce, or dry rice?
egg products
TRUE OR FALSE
A person with Hepatitis B should be prevented from food handling
FALSE
Foodservice equipment that has been certified as meeting certain standards may be stamped with the ___________ mark
NSF
TRUE OR FALSE
When in crisis, contact the media before they contact you.
TRUE
When returning to the buffet line for more food, customers should not ______ their dirty plates.
refill
Lighting in food preparation areas should be ____ foot-candles in intensity
50
Maximum cold food temperature for precut vegetables such as tomatoes, lettuce, spinach, and precut melons.
41 for 15 sec
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.
135 for 15 sec
Commercially prepared, fully cooked products minimum hot holding temperature
135 for 15 sec
Temperature for seafood, beef & pork steak or chops, commercially raised game.
145 for 15 sec
Temperature for eggs cooked to order, placed onto a plate-immediately served.
145 for 15 sec
Temperature for beef, pork, lamb and veal roasts
145 for 4 minutes
Temperature for ground, chopped, minced products containing beef, pork, or fish
155 for 15 sec
Temperature for injected or mechanically tenderized meats
155 for 15 sec
Temperature for eggs held on a steam table
155 for 15 sec
Temperature for cubed or salisbury steaks
155 for 15 sec
Temperature for poultry–whole or ground or stuffed
165 for 15 sec
Temperature for pasta stuffed with eggs, fish, pork, or beef or any stuffed meat or seafood
165 for 15 sec
Temperature for dishes made with previously cooked TCS foods
165 for 15
Reheat foods to ______ degrees for _____ within 2 hours in a cooking unit.
165 for 15 sec
Tea should reach ____ degrees, if automatic equipment is used for ____, and if traditional steeped for ____.
- 175 degrees
- 1 min
- 5 min
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.
- rotate or stir
- two minutes
- 165 degrees for 15 sec
- two places
What is the temperature danger zone?
between 41 degrees and 135 degrees Fahrenheit
Pathogens (bacteria) need six conditions to grow. FAT TOM stands for?
Food
Acidity
Temperature
Time
Oxygen
Moisture
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.
HACCP
Name the TCS foods
- Milk and dairy products
- Meat: beef, pork, and lamb
- fish
- baked potatoes
- tofu or other soy protein
- sliced melon, cut tomatoes, cut leafy greens
- shell eggs
- poultry
- shellfish and crustaceans
- heat-treated plant food such as cooked rice, beans, and vegetables
- sprouts and sprout seeds
- untreated garlic and olive oil mixtures
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?
2
Which pathogen is primarily found in the hair, nose, and throat of humans?
staph
Which practice can reduce salmonella spp in poultry to safe levels?
cooking food at right temp
Which food borne illness has been linked with ready to eat food and shellfish contaminated by sewage?
hep A
A person who ate raw oysters later became disoriented and suffered memory loss. What illness was most likely the cause?
Amnesic shellfish poisoning
Infrared thermometers should be used to…
take the surface temperature of a grill
At what temperatures do food borne pathogens grow most quickly?
between 70 and 125
What thermocouple probe should be used to check the temperature of a stockpot of soup?
immersion probe
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.
32 degrees
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…
shucked date
What is the warmest acceptable receiving temperature for eggs?
45 degrees
Dry storage rooms should be kept at what temp?
50-70 degrees
Beef stew must be cooled from __to __within __hours and to __or lower within the next __
- 135 to 70
- two
- 41
- four hours
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?
monitoring
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?
corrective action
What is the first step in developing a haccp plan?
conduct hazard analysis
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)
Bacillus cereus
People can get sick when the eat raw or undercooked fish containing this parasite (herring, cod, halibut, mackerel, pacific salmon)
Anisakiasis
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
Ciguatera fish poisoning
Handwashing takes __ seconds
20
What should foodservice operators do to prevent customer illness from Shigella spp.?
control flies inside and outside the operation
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?
lettuce, fresh halibut, fresh beef roast, ground chicken
What organization requires Material Safety Data Sheets?
occupational safety and health administration
Which food may be re-served to customers?
Unopened, prepackaged food
What is the minimum water temperature required when using hot water to sanitize objects?
171
What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized?
30 seconds
If a food contact surface is in constant use, how often should it be cleaned and sanitized?
every four hours
What type of thermocouple probe should be used to check the internal temperature of a beef roast?
penetration
How hot should the hot water at a handwashing station get?
100 degrees
What is the only completely reliable method for preventing backflow?
air gap
A bimetallic stemmed thermometer checks temperatures between ___ and ___ degrees
0-220
Thermocouples and thermistors checks temps through a ______ _____. They are good for _____ and ______ food.
- metal probe
2. thick and thin
Use these to measure the temp of flat cooking equipment
surface probe
use these to check the internal temp of food. Especially food for thin foods such as burger patties
penetration probe
use these to check the temp inside coolers and ovens
air probes
When using the boiling point method to calibrate a thermometer, adjust it to read ____ degrees, after submerging it into boiling water for ____ seconds.
- 212 degrees
2. 30 seconds
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.
- 6 in
2. 4 in
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.
- 180
2. 165
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 ______.
- detergent
- 110
- clean water
- sanitizer and water
The best way to prevent Anisakiasis, Cryptospridiosis, Giardiasis, and Cyclosporiasis is to….
purchase from approved, reputable suppliers
The best way to prevent scombroid poisoning, ciguatera fish poisoning, paralytic shellfish poisoning, neurotoxic shellfish poisoning, amnesic shellfish poisoning is to…
purchase from approved reputable suppliers
To prevent noroviris and hep A it is best to…
practice personal hygiene
to prevent vibrio it is best to….
purchase from approved, reputable suppliers
to prevent shigella and staph it is best to….
to practice personal hygiene
to prevent salmonellosis and typhoid fever it is best to…
prevent cross-contamination
to prevent bacillus cerus, listeria, E. coli, campylbacteriosis, clostridium perfringens, and botulism it is best to
control time and temperature
E.coli causes what illness?
hemorrhagic colitis
When washing hands scrub them for ___ to ___ seconds.
10-15
