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HUEC 3119 > ServSafe Diagnostic > Flashcards

ServSafe Diagnostic Flashcards

1
Q

What food is associated with Salmonella Typhi?

A

beverages

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2
Q

What symptom requires a food handler to be excluded from the operation?

A

jaundice

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3
Q

What is an example of a physical contaminant?

A

bones in fish

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4
Q

What practice is useful for destroying viruses?

A

quick removal and cleanup of vomit

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5
Q

What condition promotes the growth of bacteria?

A

food held between 70-120 degrees

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6
Q

Parasites are commonly associated with what food?

A

produce

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7
Q

What practice should be used to prevent the spread of toxins found in fish?

A

purchasing food from approved, reputable buyers

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8
Q

How should chemicals be stored?

A

away from food prep areas

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9
Q

What does the L stand for in the FDA’s ALERT tool?

A

Look

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10
Q

What practice can help prevent allergic reactions?

A

tell customers how the item is prepared

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11
Q

What symptom can indicate that a customer is having an allergic reaction?

A

wheezing or shortness of breath

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12
Q

Where should a food handler wash their hands after prepping peanut butter cookie dough?

A

designated sink for handwashing

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13
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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14
Q

A food handler comes to work with diarrhea. What should the manager tell the food handler to do?

A

go home

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15
Q

What should a food handler do to make gloves easier to put on?

A

select the correct size

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16
Q

When can a food handler diagnosed with jaundice return to work?

A

when approved by regulatory authority

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17
Q

Which item is a potential physical contaminant?

A

false eyelashes

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18
Q

What is the purpose of hand antiseptic?

A

lower the number of pathogens on the skin

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19
Q

When are single use gloves not required?

A

washing produce

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20
Q

What should food handlers do after wiping a prep area?

A

wash hands

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21
Q

What type of eggs might be used when preparing raw or undercooked dishes for high-risk populations?

A

pasteurized

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22
Q

What causes preschool aged children to be at risk for foodborne illness?

A

their immune systems are not strong

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23
Q

Which organization includes food inspection as one of its primary responsibilities?

A

USDA

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24
Q

What should a server do after clearing a table?

A

wash hands

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25
Q

What strategy can prevent cross-contamination?

A

buy food that does not require much prepping and handling

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26
Q

What temperatures do infrared thermometers measure?

A

surface

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27
Q

When can glass thermometers be used?

A

when enclosed in shatterproof casing

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28
Q

Why should food temperature be taken 2 times?

A

temperature may vary in different areas of food

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29
Q

A food handler is prepping a seafood coconut curry dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date of the seafood curry?

A

April 8

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30
Q

What information must be included on the label of food packaged on-site for retail sale?

A

list of ingredients

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31
Q

A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from the inventory, and stored in a secure location. What should the manager do next?

A

label the item to prevent it from accidentally being placed back in inventory

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32
Q

A food handler has just finished storing a dry food delivery. Which step was done incorrectly?

A

stored food upright against the wall

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33
Q

Which item should be rejected: bags of organic cookies in discolored packaging, bottled milk at 41 degrees, cheese curds, live oysters

A

discolored packaging

34
Q

Ready-to-eat TCS food prepped in house must be marked if it is held for more than how many hours?

A

24 hours

35
Q

A local nursing home has a yearly barbecue for their residents. Which food item should not be served: deviled eggs, potato salad, raw carrots, rare hamburgers

A

rare hamburgers

36
Q

When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff?

A

labels on food

37
Q

What is the minimum internal temperature for a veal chop?

A

145

38
Q

How many hours can a food be held without refrigeration before it must be sold, served, or thrown out?

A

6 hours

39
Q

Lasagna was removed from hot holding for service at 11 am. By what time must it be served or thrown out?

A

3 pm

40
Q

What should be done with preset wrapped utensils that appear to be unused after guests have left the table?

A

remove the setting from the table

41
Q

What rule for serving bread should food handlers practice?

A

do not re-serve uneaten bread, and change linen in bread baskets after each customer

42
Q

When must bulk unpackaged food be labeled?

A

food makes a claim regarding health content

43
Q

What step in the HACCP system is addressed by cooking meat/poultry to correct internal temperature and amount of time?

A

critical limit

44
Q

What must a food handler with a hand wound do to work safely with food?

A

cover the wound with an impermeable cover and wear a single-use glove

45
Q

Which of these food processes does not require a variance from regulatory authority?

A

buying bean sprouts from a reputable supplier

46
Q

What is a cross-connection?

A

physical link between safe water and dirty water

47
Q

What information must be posted near a dishwasher?

A

correct settings

48
Q

What scenario can lead to pest infestation?

A

storing recyclables in paper bags

49
Q

What is the first step in developing a HACCP plan?

A

conduct a hazard analysis

50
Q

How long must an object being sanitized with a chlorine solution remain in contact with the solution?

A

7 seconds

51
Q

What is the first step of cleaning and sanitizing stationary equipment?

A

unplug the unit

52
Q

What temperature should the water be for manual dishwashing?

A

must be at least 110F

53
Q

What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals?

A

OSHA

54
Q

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

A

label the container

55
Q

What temperature must a dishwasher’s final sanitizing rinse be?

A

180F

56
Q

What must food-handlers do when handling ready-to-eat food?

A

wear single use gloves

57
Q

Why are people who take certain medications at risk for foodborne illness?

A

their immune systems are compromised

58
Q

What should be done with a package of flour that is received with signs of dampness on the bag?

A

reject the flour and return it to the supplier

59
Q

Which responsibility is included in the FDA’s role: inspecting meat, poultry, and eggs; issuing licenses and permits; regulating food transported across state lines; approving HACCP plans

A

regulating food transported across state lines

60
Q

What is the minimum temperature hot food must be held at to prevent pathogens from growing?

A

135F

61
Q

What should staff do when receiving a delivery of food?

A

visually inspect all food items

62
Q

How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength?

A

use a test kit to check the sanitizer’s concentration when mixing it

63
Q

A tuna salad is removed from the cooler at 9 and put out for a buffet at 11. By what time must it be served or thrown out?

A

3 pm

64
Q

When can raw unpackaged meat be offered for self-service?

A

at Mongolian barbecues

65
Q

What rule for serving condiments should be practiced?

A

serve condiments in original containers

66
Q

When must bulk unpackaged food be labeled?

A

the food for sale is processed by another manufacturer

67
Q

What step in the HACCP system is practiced when throwing out a food that hasn’t been held at the correct temperature?

A

corrective action

68
Q

Which process requires a HACCP plan: smoking to enhance flavor, serving wild game, serving imported cheese, pasteurizing juice on site

A

pasteurizing juice on site

69
Q

What information must be included on a label of a container of ready-to-eat TCS food prepped on site for retail sale?

A

potential allergens

70
Q

What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?

A

throw it out

71
Q

What should a food handler do with food after it has been thawed in the microwave?

A

cook it using conventional cooking equipment

72
Q

What must an operation do when packaging fresh juice for sale on site?

A

obtain a variance

73
Q

What temperature must stuffed lobster be cooked to?

A

165F

74
Q

What temperature must a vegetarian rice gratin reach to be safely hot held for service?

A

135F

75
Q

Nursing home cafeteria staff are brainstorming menu items for a breakfast for residents and their family members. What item is not safe to serve: hollandaise sauce, soft boiled eggs, corned beef hash, mayonnaise

A

soft-boiled eggs

76
Q

When must a food handler change gloves?

A

as soon as they become dirty or torn

77
Q

A food handler has chilled a container of chili to 70F in one hour. How much time is left to cool the chili to 41F?

A

5 hours

78
Q

What should a server do when taking a food order from a customer who expresses concern about food allergies?

A

describe each menu item to customers who ask, including any “secret ingredients”

79
Q

What is the minimum internal cooking temperature for organic chicken breast?

A

165F

80
Q

What thermometer is best suited to checking a dishwashing machine’s final rinse temperature?

A

immersion probe

HUEC 3119 (1 decks)

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