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ServSafe Flashcards

1
Q

181 ° Fahrenheit

A

Highest temp for heat-sanitizing dishwasher

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2
Q

165 ° Fahrenheit

A

Internal temp for poultry, casseroles, microwaved food, reheating, and stuffed food; also, highest temp for single-temp dishwasher

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3
Q

155 ° Fahrenheit

A

Internal temp for ground beef, processed food (like sausage), shell-egg hot holding, tenderized meat

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4
Q

145 ° Fahrenheit

A

Internal temp for all fish, meat, steaks, roasts, veal, lamb, pork, commercially raised game, shell-eggs to serve immediatly

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5
Q

135 ° Fahrenheit

A
  1. Far end of temperature danger zone
  2. Hot-holding temperature
  3. Hot receiving temperature
  4. Temperature for running water on ice cream scoop
  5. Holding temperature for vegetables, rice, beans, and pasta
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6
Q

70 ° Fahrenheit

A
  • 125 ° Fahrenheit Sweet spot in the temperature danger zone
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7
Q

41 ° Fahrenheit - 135 ° Fahrenheit

A

Temperature danger zone

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8
Q

110 ° Fahrenheit

A

Temperature of water in first sink in 3-compartment sink (water and detergent)

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9
Q

100 ° Fahrenheit

A

Preferred hand-washing temperature

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10
Q

70 ° Fahrenheit

A

High end of dry storage; temperature of running water when thawing food in sink; low end of temperature danger zone sweet spot

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11
Q

45 ° Fahrenheit

A

Receiving temp for shell-eggs, shellfish, and shucked oysters

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12
Q

50-70 ° Fahrenheit

A

Allowed dry storage temperature range

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13
Q

41 ° Fahrenheit

A

Receiving temperature for most cold food; cold-holding; low end of temperature danger zone

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14
Q

39 ° Fahrenheit or lower

A

Refrigerator temperature

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15
Q

0 ° Fahrenheit - 220 ° Fahrenheit

A

Temperature range for bi-metallic thermometer

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16
Q

0 ° Fahrenheit - 10 ° Fahrenheit

A

Storing and receiving temperature for frozen food

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17
Q

6 Inches

A

All storage shelves must be 6 inches off floor; all stationary equipment (like a soft-serve ice cream machine) must be this from the floor

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18
Q

4 Inches

A

Height of counter equipment (like a slicer)

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19
Q

14 Inches

A

Sneeze guards must be this high on a buffet

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20
Q

7 Inches

A

Sneeze guards must hang over this far on a buffet

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21
Q

2 or more people

A

Needed for a food borne outbreak (plus it is investigated and confirmed)

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22
Q

30 Minutes or up to 90 Days

A

On-set range for food borne illnesses

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23
Q

7 Seconds

A

Contact time for chlorine sanitizers

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24
Q

10-15 Seconds

A

Hand-washing time

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25
Q

15 Seconds

A

Time needed to check temp properly (except for a large roast)

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26
Q

30 Seconds

A

Contact time for iodine and quats sanitizers

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27
Q

4 Minutes

A

Time it takes to check internal temp of large roast (at a minimum of 145 ° Fahrenheit)

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28
Q

4 Hours

A

Change gloves after continuous use; check hot-food temp at least every; throw out hot-held food after; clean and sanitize after continuous use; second stage of 2-stage cooling (bring from 70 ° Fahrenheit to 41 ° Fahrenheit in 4 hours)

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29
Q

2 Hours

A

Ideal time to check food (can take corrective action); first stage in 2-stage cooling (bring from 135 ° Fahrenheit to 70 ° Fahrenheit in 2 hours)

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30
Q

7 Days

A

Can keep properly held cold food for this long in fridge

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31
Q

6 Hours

A
  1. Amount of time allowed in 2-stage cooling of hot food, from 135-70 ° Fahrenheit within the first two hours, and then 70-41 ° Fahrenheit
  2. You can hold cold food for this long if it doesn’t reach 70 ° Fahrenheit and is sold, eaten or thrown away by this time frame.
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32
Q

90 Days

A

Must hold shellstock from shellfish for this long after harvest

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33
Q

24 Hours

A

How long employees need to be symptom-free before they can return to work

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34
Q

2 Minutes

A

Let microwaved foot sit after cooking to let temperature even-out

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35
Q

50-99 Parts Per Million (PPM)

A

Effective concentration for chlorine sanitizer

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36
Q

12.5-25 Parts Per Million (PPM)

A

Effective concentration for iodine sanitizer

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37
Q

4.5 to 7.5 pH

A

4.5 to 7.5 pH Acidity range where bacteria thrive

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38
Q

50 Foot Candles (lux)

A

Minimum lighting for food-prep areas

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39
Q

20 Foot Candles (lux)

A

Minimum lighting for hand-washing and dishwashing areas, buffets, salad bars, wait stations, restrooms, and reach-in fridges

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40
Q

10 Foot Candles (lux)

A

Minimum lighting for walk-in fridges and walk-in freezers; minimum lighting for dry-storage; minimum lighting for dining rooms

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41
Q

1.0 Water Activity

A

Water activity of pure water

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42
Q

Foodborne illness

A

Illness carried or transmitted to people by food.

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43
Q

Foodborne-illness outbreak

A

An incident in which two or more people experience the same illness symptoms after eating the same food. An investigation is conducted by the state and local regulatory authorities, and the outbreak is confirmed by a laboratory analysis.

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44
Q

Contamination

A

Presence of harmful substances in food. Some food safety concerns occur naturally, while others are introduced by humans or the environment.

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45
Q

Time-temperature abuse

A

When food has stayed too long at temperatures favorable to the growth of foodborne microorganisms (41-135 ° Fahrenheit).

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46
Q

Cross-contamination

A

Occurs when microorganisms are transferred from one food or surface to another.

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47
Q

TCS food

A

Food that contains moisture and protein and has a neutral or slightly acidic pH. Such food requires time-temperature control to prevent the growth of microorganisms and the production of toxins.

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48
Q

Ready-to-eat food

A

Any food that is ready without further preparation, washing or cooking. It includes washed fruit and vegetables both whole and cut; deli meats; and bakery items. Sugars, spices, seasonings, and correctly cooked food .

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49
Q

High-risk populations

A

People get sick quick (young children, elderly people & those with compromised immune systems are at higher risk of getting a foodborne illness)

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50
Q

Immune system

A

The body’s defense system against illness. When compromised, people are more susceptible to foodborne illness.

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51
Q

A training need is a gap between what staff needs to know to perform their jobs and what they actually know. The Executive Chef most likely identified her staff’s food safety training needs by:

A
  • observing performance on the job
  • testing their food safety knowledge
  • identifying areas of weakness.
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52
Q

An operation can determine its safey training needs by doing the following:

A
  • testing staff members food safety knowledge
  • observing staff job performance
  • questioning or surveying staff members to identify areas of weakness
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53
Q

Methods that can be used to deliver training include:

A

Methods that can be used to deliver training include: - on-the-job training.

  • classroom training
  • information search
  • guided discussion
  • games
  • role-play
  • demonstrations
  • jigsaw design
  • training videos and DVDs
  • technology-based training
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54
Q

Technology-based training is most appropriate in the following situations:

A
  • staff work in different locations and/or need the same training at different times.
  • it is costly to bring staff to the same place.
  • staff needs retraining
  • staff have different levels of knowledge about a topic
  • staff have different learning skills
  • staff need to learn at their own pace
  • You want to collect specific inforamation, such as time spent on different topics, test scores, number of tries until the training was finished, and/or problem areas.
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55
Q

When should staff receive food safety training?

A

When hired, and then periodically after that.

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56
Q

New staff must be trained in the critical areas of general food safety:

A

personal hygiene, cleaning and sanitizing, controlling time and temperature, and preventing cross-contamination.

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57
Q

The manager’s responsibility for staff food safety training is to

A

make sure that staff have the knowledge and skills to keep food safe.

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58
Q

What is the first task in training a large group of servers to prevent contamination of food?

A

Assess the training needs of the servers on this topic.

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59
Q

A trainer ask a series of questions to draw on the knowledge and experience of the learners in which training method?

A

Guided discussion

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60
Q

Training needs

A

is a gap between what staff should know about their job and what they actually know.

61
Q

Critical Food Safety Knowledge for Staff

A
  • Good personal hygiene
  • Controlling time and temperature
  • Preventing cross-contamination
  • Cleaning and sanitizing
62
Q

Ways of Training:

A
  • On-the-job training
  • Classroom training
  • Technology-based training
63
Q

Guided discussion methods

A
  • Ask staff questions that draw out their knowledge and experience.
  • Encourage them to think and discuss their thoughts.
  • Each time learners answer a question, follow with another question.
64
Q

Games method

A

A game can make difficult or boring information seem more exciting. You can also use games to practice information tha that has already been taught. To be effective, games should be the following:

  • Easy to play
  • Fun
  • Suitable for all time frames
  • Easy to bring to the training site
  • Easy to change for the audience and content
65
Q

Role-Play methods

A

Many trainers use role-play to teach concepts. However, some learners don’t like role-playing because it puts them on the spot. Role-play can work if you handle it the correct way:

  • prepare a script in advance that shows the correct or incorrect way to perform a skill
  • find two volunteers and give them time to rehearse the script. Do this early in the training session. As an alternative, you can play one of the parts in the role-play.
  • have volunteers act out the script.
  • ask the rest of the group to decide what the role-players did correctly and incorrectly.
66
Q

Demonstration methods

A
  1. TELL the learner how to do the task. Explain what you are doing and why.
  2. SHOW the learner how to do the task
  3. PRACTICE makes perfect - Let the learner do the task.
  4. Have the learner explain how to do the task before showing how to do it.
  5. Tell the learner how he or she is doing throughout the practice.
67
Q

Jigsaw Design method

A
  • Put learners into small groups
  • Assign a specific food safety topic to each group
  • Tell each group to read about their topic, discuss it, and decide how to teach it to others
  • Take one person from each group and form new groups
  • Have each memeber in the new group teach his or her topic to the other group members.
  • Bring the groups back together for review and questions.
68
Q

Training videos and DVD’s

A

Trainers generally believe that learners retain information from their training sessions in the following ways:

10% of what they READ
20% of what the HEAR
30% of what they SEE
50% of what they SEE & HEAR

69
Q

Food and Drug Administration (FDA)

A

Inspects all foods EXCEPT meat, poultry and eggs

Regulates transport across state lines

Issues FDA Food Code

Regulates foodservice for:

  • Restaurants & retail food stores
  • Vending operations
  • Schools and day care centers
  • Hospitals and nursing homes
70
Q

United States Department of Agriculture (USDA)

A
  • Regulates & inspects meat, poultry and eggs

- Regulates food that crosses state boundaries or involves more than one state

71
Q

Centers for Disease Control & Prevention (CDC)

A

Assist the FDA, USDA and state and local regulatory authorities to:

  • Investigate foodborne illness outbreaks
  • Study the causes and controls of the disease
  • Publish MMWR (Morbidity & Mortality Weekly Report)
  • Provide educational services in the field of sanitation
  • Conduct the Vessel Sanitation Program
72
Q

Public Health Service (PHS)

A

Assists the FDA, USDA, and state & local regulatory authorities

Conduct research into causes of Foodborne Illness outbreaks

-Assist investigating outbreaks

73
Q

Food safety responsibilities of state/local regulatory agencies

A
  • Inspecting operations
  • Enforcing regulations
  • Investigating outbreaks and complaints
  • Issuing licenses and permits
  • Approving construction
  • Reviewing and approving HACCP plans
74
Q

Government Regulatory System for Food

A 
Federal level
↓
State level
↓
Local level
75
Q

Government Regulatory System: Federal Level

A
  • USDA + FDA → FDA Food Code

- Regulations recommended

76
Q

Government Regulatory System: State Level

A

-Regulations written & enforced

77
Q

Government Regulatory System: Local Level

A
  • Regulations are enforced

- Sanitation/food safety expert

78
Q

Inspection Process:

3 Recommended Risk Designations When Evaluating Operations

A
  1. Priority items
  2. Priority foundation items
  3. Core items
79
Q

Inspection Process: Priority items

A
  • Most critical
  • Actions/procedures that prevent, eliminate, or reduce hazards associated with foodborne illness to an acceptable level

i.e. correct hand washing

80
Q

Inspection Process:

Priority foundation items

A
  • Support a priority system

i. e. having soap at hand washing sink

81
Q

Inspection Process: Core items

A
  • Related to general sanitation, the facility, equipment design, and general maintenance
    i. e. Keeping equipment in good repairs
82
Q

FDA’s Recommended Frequency of Inspections

A

-FDA suggests inspections take place every 6 months

83
Q

4 Factors that Determine Inspection Frequency

A
  1. Size and complexity
  2. Inspection history
  3. Client’s susceptibility to Foodborne Illness
  4. Resources/workload
84
Q

7 Steps in the Inspection Process

A
  1. Ask for ID
  2. Cooperate
  3. Take notes
  4. Keep relationship professional
  5. Provide records upon request
  6. Discuss violations & time frames for corrections
    - Violations of priority items: 72 hours
    - Violations of priority foundation items: 10 calendar days
  7. Follow up
85
Q

Violations & time frames for corrections:

A

Violations of priority items 72 hours

86
Q

Violations & time frames for corrections:

A

Violations of priority foundation items 10 calendar days

87
Q

6 Inspection Infractions Warranting Immediate Closure

A
  1. Significant lack of refrigeration
  2. Backup of sewage
  3. Emergency–fire or flood
  4. Significant infestation
  5. Long interruption of electrical/water service
  6. Clear evidence of foodborne illness outbreak related to establishment
88
Q

Integrated Pest Management System: 3 basic rules

A
  1. Deny pests access to the establishment
  2. Deny pests food, water & hiding place
  3. Work with licensed Pest Control Operator
89
Q

Deny Pests Access: Deliveries

A

Reputable supplier

Check all deliveries

90
Q

Deny Pests Access: Pipes

A
  1. Concrete or sheet metal to fill holes
  2. Cover floor drains
  3. Install screens over ventilation pipes and ducts on roof
91
Q

Deny Pests Access: Doors, Windows, Vents

A
  1. Screen windows/vents: minimum 16 mesh per square inch screening
  2. Door Sweeps
  3. Air curtains
  4. Keep exterior opening closed tightly
92
Q

Deny Pests Food & Shelter

A
  1. Dispose garbage immediately
  2. Recyclable bins should be as far away from building as local regulation allows
  3. Store food/supplies properly
  4. Clean establishment thoroughly
93
Q

Ground & Outdoor Dining

A
  1. Mow lawn
  2. cover outdoor garbage containers
  3. remove dirty dishes asap
  4. Don’t feed birds/wildlife
  5. Eliminate standing water
  6. Electric zapper placed away from food
  7. Call Pest Control Operator to remove hives/nests
94
Q

Flies

A
  • Feed on garbage and animal waste

* Carry shigella

95
Q

Cockroaches, what they carry

A
  • Carry Salmonella, fungi, parasite eggs, viruses

* Common roaches found in US (4 types)

96
Q

Cockroaches, 3 signs of infestation

A
  1. Strong, oily odor
  2. Droppings - resemble pepper grains
  3. Capsule - shaped egg cases
97
Q

Cockroaches, Control Glue traps

A
  • identify type

Work with Pest Control Operator

98
Q

Rodents, 5 Signs of infestation:

A
  1. signs of gnawing
  2. droppings
  3. tracks
  4. nesting materials
  5. holes
99
Q

Working with a Pest Control Operator

A
  1. Use combination chemical/non-chemicals
  2. Keep records
  3. Develop a service contract
100
Q

Controlling Insects, 5 ways

A 
1. Repellents: 
Liquids, powders, mists
2. Residual sprays: 
Leaves a film
3. Contact Spray
4. Baits
5. Traps
101
Q

Controlling Rodents

A
  1. Traps
  2. Glue boards
  3. Bait
102
Q

Cleaning agents

A

Chemical compounds which removes food, soil, rust, minerals or other deposit

103
Q

Cleaning agents must be:

A

stable, non-corrosive & safe for employees to use

104
Q

Cleaning agents can be:

A

ineffective, expensive, & dangerous if misused

105
Q

Cleansing agents are divided into 4 categories:

A
  • Detergent
  • Solvent Cleaners (degreasers)
  • Abrasive Cleaners
  • Acid Cleaners (delimers)
106
Q

What deactivates chemical sanitizers?

107
Q

Solvent Cleaners (Degreasers)

A
  • are often considered dangerous & contain a grease dissolving agent that will burn your hands
    Used on grills, backsplashes, oven doors & range hoods
108
Q

Acid Cleaners (Delimers)

A

used on mineral deposits & other soils that alkaline cleaners can not remove ex: LIME AWAY or CLR
Used to remove scale on dishwashing machines

109
Q

Abrasive Cleaners

A

contain SILICA that help scrub off hard to remove soils ex: AJAX & BIPPY
Used to remove baked on food on pots & pans

110
Q

2 Sanitizing Methods

A
  1. ) Heat Sanitize

2. ) Chemical Sanitize

111
Q

Heat Sanitize

A

1.) Soak in 171° Fahrenheit water for at least 30 seconds.
2.) Run through a high temperature dishwasher
MOST COMMON IS IMMERSION

112
Q

Sanitizing

A

reduces pathogens on a surface to a safe levels

113
Q

Chemical Sanitizing

A

Tableware, utensils, & equipment can be sanitized by soaking in sanitized solution or spraying them.

114
Q

3 common types of Chemical Sanitizers:

A

Chlorine (bleach) , Iodine, Quats

-Room temperature water is best for use with sanitizers.

115
Q

Sanitizer Effectiveness is based on:

A
  • Water Temperature
  • Water pH
  • Water Hardness
  • Concentration
  • Contact Time
  • Selecting the correct sanitizer
116
Q

Chlorine guidelines:

A

Water temp= 75-115° Fahrenheit *adversely affected by temp over 115° Fahrenheit
pH= ≤ 8
Concentration= 50-99 ppm
Contact Time= ≥ 7 seconds

117
Q

Iodine guidelines:

A

Water Temp= 68° Fahrenheit
pH= ≤5
Concentration= 12.5-25 ppm
Contact Time= ≥30 seconds

118
Q

Quats Guidelines:

A

Water Temperature= 75° Fahrenheit
pH= manufacturer’s recommendation
Water Hardness= ≤500 ppm
Contact Time= ≥30 seconds

119
Q

When checking sanitizer pH

A

make sure you are using strips specific to each sanitizer

120
Q

How to Clean & Sanitize a Surface:

A
  1. ) SCRAPE or remove food bits from the surface.
  2. ) WASH surface w/ correct cleaning tool & solution.
  3. )RINSE surface w/clean water & correct cleaning tool.
  4. ) SANITIZE entire surface w/correct solution,pH,tool
  5. ) AIR DRY.
121
Q

When to Clean & Sanitize:

A
  • After they are USED
  • BEFORE food handlers start working w/DIFFERENT type of food.
  • Any time food handlers are interrupted during a task & the items being used MAY have been contaminated
  • After FOUR hours if items are in constant contact
122
Q

Cleaning & Sanitizing Stationary Equipment:

A
  • UNPLUG
  • Remove parts, dishwasher if possible or wash,rinse and sanitize by hand
  • Scrape or remove surfaces
  • Wash surfaces
  • Rinse
  • Sanitize
  • Air dry and put back together
123
Q

When should stationary and equipment that is holding and dispensing TCS food be cleaned?

124
Q

Three-Compartment Sink:

A
  • Clean and sanitize each sink and drain board
  • Fill the First sink with Detergent and water at least 110° Fahrenheit
  • Fill the Second sink with Clean Water
  • Fill the Third sink with Water and
    Sanitizer to the correct concentration
  • Provide a Clock with a second hand to let food handlers know how long items have been in the sanitizer
125
Q

High Temp Machines to clean & sanitize

A
  • Water temperature is critical
  • Final Rinse must be 180° Fahrenheit
  • Water temps that are too high will bake on food
    making it harder to clean
  • May need a hot water booster
126
Q

Chemical Sanitizing Machines

A

Wash at a much lower temperature- no less
than 120° Fahrenheit
“Wet Nesting” - stacking and storing wet plates is acceptable but drain them

127
Q

Dishwashing Machine Operation Guidelines:

A
  • Cleanliness: clean as often as needed
  • Preparation: scrape,rinse, or soak items before washing
  • Loading: load so that all areas are reached
  • Air-drying: Never use towel to dry
  • Monitor: check water temps, pressure, and sanitizing levels.
128
Q

Implementing a Cleaning Plan

A
  • Walk through every area of the facility
  • Look at the way cleaning is currently being done
  • Estimate the amount of time & what skills are needed for each task
  • Create a master cleaning schedule
129
Q

MASTER CLEANING SCHEDULE

A
  • What should be cleaned
  • Who should clean it
  • When should it be cleaned
  • How should it be cleaned
  • Monitor the program
130
Q

Which thermometer should be used to monitor the temperature of the sanitizing rinse in a dishwashing machine?

A

Maximum Registering

131
Q

What is sanitizing ?

A

Reducing pathogens to safe levels

132
Q

If food-contact surfaces are in constant use, how often must they be cleaned & sanitized?

A

Every 4 hours

133
Q

What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?

A

Test the solution with a sanitizer kit.

134
Q

A food handler was assigned to clean a slicer that was too difficult to move. The slicer was unplugged. Then the removable parts were taken off the slicer & cleaned and sanitized in a three-compartment sink. Food bits on the slicer were removed. After the machine was wiped down w/detergent and water, it was sanitized and allowed to air-dry. Then the food handler put the machine back together. What mistake did the food handler make?

A

Failed to rinse the machine after wiping it down with detergent and water.

135
Q

What should be done when throwing away chemicals?

A

Follow label instructions & regulatory requirements

136
Q

How should flatware & utensils that have been cleaned & sanitized be stored?

A

With handles facing up

137
Q

What is the correct way to clean and sanitize a prep table?

A

Remove food from the surface, wash, rinse, sanitize, air-dry

138
Q

What are the most important food safety features to look for when selecting flooring, walls, and ceiling materials?

A

Smooth, durable, nonabsorbent, and easy to clean

139
Q

What organization creates national standards for foodservice equipment?

140
Q

When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least how many inches?

141
Q

Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines?

A

Water pressure

142
Q

Signage posted at a handwashing station

A

must include a reminder to staff to wash hands before returning to work

143
Q

What is the only completely reliable method for preventing backflow?

144
Q

A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the handler done wrong?

A

He’s created a cross-connection, which can lead to back-siphonage. This is a MAJOR contamination.

145
Q

Which area of the operation is usually required to be the brightest?

146
Q

An operation has a build up of grease and condensation on the walls and ceiling. What is the most likely problem?

A

The ventilation system is not working correctly.

147
Q

An operation received a violation in the outside area of the facility. The manager reviewed the area and saw that the Dumpster was placed on a freshly graveled drive. The lids were closed, and the drain plug was in place to prevent the Dumpster from draining. What was the problem?

A

The surface underneath the Dumpster should have been paved with concrete or asphalt.

148
Q

A broken water main has caused the water in an operation to appear brown. What should the manager do?

A

Contact the local regulatory authority before use.

Food Prep 1 (14 decks)

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