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Servsafe Supplemental > Servsafe Chapter 1: Keeping Food Safe > Flashcards

Servsafe Chapter 1: Keeping Food Safe Flashcards

1
Q

What are the four types of biological contaminants?

A

Bacteria, Viruses, Fungi, and Parasites

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2
Q

What are the three categories of contaminants?

A

Biological, Physical and Chemical

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3
Q

What are examples of physical contaminants?

A 
Metal shavings
Staples
Bandages
Glass
Dirt
Natural objects (e.g., fish bones in a fillet)
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4
Q

What are some examples of chemical contaminants?

A

Cleaners
Sanitizers
Polishes
Cooking or keeping food in PEWTER or COPPER

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5
Q

What are the two types of food that are likely to become unsafe?

A

TCS food

Ready-to-eat food

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6
Q

What are 5 practices that help you keep food safe?

A 
Purchasing from approved, reputable suppliers
Controlling time and temperature
Preventing cross-contamination
Practicing personal hygiene
Cleaning and sanitizing
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7
Q

What is the best way to prevent foodborne illness from bacteria?

A

Prevent time-temperature abuse

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8
Q

What are the 6 conditions that bacteria need to grow?

A 
FAT TOM
Food
Acidity
Temperature
Time
Oxygen 
Moisture
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9
Q

What range is the temperature danger zone where bacteria is likely to grow?

A

41 F- 135F

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10
Q

What is the Extreme temperature danger zone?

A

70F-125F

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11
Q

What foods are linked to Shiga-producing ECOLI?

A 
Ground beef (raw and undercooked)
Contaminated produce
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12
Q

What foods are linked to Salmonella non-thyphi?

A

Poultry

Eggs

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13
Q

What foods are linked to Salmonella TYPHI

A

Ready-to-eat food

Beverages

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14
Q

What foods are linked to Shigella spp?

A

Salads containing TCS food (potato, tuna, shrimp, macaroni, chicken)
Food in contact with contaminated water, such as produce

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15
Q

What foods are linked to Hepatitis A?

A

Ready-to-eat food

Shellfish from contaminated water

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16
Q

What Foods are linked to Norovirus?

A

Ready-to-eat food

Shellfish from contaminated water

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17
Q

What is the best way to prevent toxins in fish?

A

Buy from reputable, approved sources

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18
Q

What is the best way to prevent deliberate contamination of food?

A

Assure Make sure products received are from safe sources.
Look Monitor the security of products in the facility.
Employees Know who is in your facility.
Reports Keep information related to food defense accessible.
Threat Develop a plan for responding to suspicious activity or a threat to the operation.

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19
Q

How do you take temperature using a bimetallic stem thermometer?

A

The entire sensing area must be inserted into the food from the tip to the dimple.

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20
Q

What are the Big 8 food allergens?

A 
Soy
Wheat
Eggs
Tree nuts
Peanuts
Fish
Shellfish
Dairy
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21
Q

What are infrared thermometers used for?

A

Used to measure the surface temperature of food and equipment.

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22
Q

What is a maximum registering thermometer?

A

Indicates the highest temperature reached during use

Used where temperature readings cannot be continuously observed

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23
Q

What are time-temperature indicators?

A

Monitor both time and temperature
Are attached to packages by the supplier
A color change appears on the device when time-temperature abuse has occurred

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24
Q

What are two ways that you can calibrate a thermometer?

A 
Ice point (in ice water. set thermometer to 32 F)
Boiling point (in boiling water, calibrate to 212F)
25
Q

To what degree of accuracy should a thermometer be calibrated?

A

=/- 2 F

26
Q

How should you take the temperature of ROP, or vacuum packed food

A

Insert the thermometer stem or probe between two packages.

As an alternative, fold packaging around the thermometer stem or probe.

27
Q

Why would an operation need a variance?

A

If you keep live lobster
If the operation smokes food as a way to preserve it
If the operation is producing and packaging fresh juice
If the operation is vacuum packing food

28
Q

At what temperature should live shellfish, such as oysters be received?

A

No more than at and air temp of no more than 45F

At an internal temp of no more than 50F

29
Q

At what temp should shucked shellfish be received?

A

Receive at 45˚F (7˚C) or lower.

30
Q

At what temperature should milk and eggs be received ?

A

Receive at an air temperature of 45˚F (7˚C) or lower.

31
Q

You are preparing jambalaya with different ingredients and use by dates
The shrimp has a use-by date of December 8.
The sausage has a use-by date of December 10.
When should the jambalaya be sold or thrown out?

A

The use-by date of the jambalaya is December 8.

32
Q

What is the minimum internal cook temp for all poultry, ground or whole?

A

165F for 1 second

33
Q

What is the minimum cook temp for ground meat—beef, pork, seafood and other meat?

A

155F for 17 seconds

34
Q

What is the minimum cook temp for steaks/chops of pork, beef, veal, and lamb?

A

145 for 15 seconds

35
Q

What is the minimum cook temp for seafood/fish?

A

145 for 15 seconds

36
Q

What is the minimum cook temp for food from plants, including fruits, vegetables, grains (e.g., rice, pasta), and legumes (e.g., beans, refried beans) that will be hot-held for service?

A

135F (no minimum time)

37
Q

What is the minimum cook time for stuffed meat & pasta dishes?

A

165 for 15 seconds

38
Q

To what temp should ALL microwave heated food be cooked?

A

165 with frequent stirring. Serve immediately

39
Q

To what temp should food that will hot-held be reheated?

A

Must be reheated within two hours to an internal temperature of 165˚F (74˚C) for 15 seconds

40
Q

How often should hot-held food be temp checked?

A

Every 4 hours

41
Q

What are the 7 HACCP principles?

A
  1. Conduct a hazard analysis.
  2. Determine critical control points (CCPs).
  3. Establish critical limits.
  4. Establish monitoring procedures.
  5. Identify corrective actions.
  6. Verify that the system works.
  7. Establish procedures for record keeping and documentation
42
Q

What organization certifies kitchen equipment ?

A

The NSF, national safety foundation

43
Q

What are the lighting requirements for prep areas?

A

50-foot candles or 540 lux

44
Q

Can water hardness and temperature of water affect effectivity of sanitizers?

A

Yes

45
Q

What kind of cleaner is used on steam tables and dishwashers to remove hard water build-up

A

A de-limer

46
Q

What kind of cleaner removes backed on food and hard stains off surfaces?

A

Abrasive cleaners

47
Q

At what temperature, concentration range and time are chlorine sanitizers effective?

A

100F temp, 50-99 ppm, for 10 seconds

48
Q

At what temperature, concentration range and time are iodine sanitizers effective?

A

68F temp, 12.5-25, for 30 seconds

49
Q

At what temperature, concentration range and time are Qats/ammonia sanitizers effective?

A

75F temp, manufacturers recommendations, for 30 seconds

50
Q

What is a cross-connection

A

Any connection between clean water and dirty water. … Dirty water could flow into the clean water and contaminate it. The same is true for a spray gun in the dish room. If it is left in the sink and the sink backs up with water overnight, this causes a cross-connection.

51
Q

What are two ways to prevent a cross connection

A
  1. The BEST way is to create an air gap (physical space between clean water and dirty water)
  2. Install vacuum breakers on hose spigots
52
Q

What is an air gap?

A

Physical space between clean water and dirty water

53
Q

Does a sewage backup require a call to the health department and closing?

A

YES

54
Q

What is the minimum temperature for a dishwasher for sanitization

A

180

55
Q

If you are going to use a hot water rinse to sanitize dishes, how hot must the water temperature must be and how long should it be soaked

A

At least 171°F and the items must remain submerged for a minimum of 30 seconds.

56
Q

Should a food handler diagnosed with Norovirus be excluded from the operation or restricted from working with food?

A

Excluded from the operation

57
Q

Should a food handler diagnosed with Hepatitis A be excluded from the operation or restricted from working with food?

A

Excluded from the operation

58
Q

Should a food handler diagnosed with Shigella be excluded from the operation or restricted from working with food?

A

Excluded from the operation

59
Q

Should a food handler diagnosed with Salmonella Typhi be excluded from the operation or restricted from working with food?

A

Excluded from the operation

Servsafe Supplemental (1 decks)

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