ServSafe Diagnostic Flashcards
What food is associated with Salmonella Typhi?
beverages
What symptom requires a food handler to be excluded from the operation?
jaundice
What is an example of a physical contaminant?
bones in fish
What practice is useful for destroying viruses?
quick removal and cleanup of vomit
What condition promotes the growth of bacteria?
food held between 70-120 degrees
Parasites are commonly associated with what food?
produce
What practice should be used to prevent the spread of toxins found in fish?
purchasing food from approved, reputable buyers
How should chemicals be stored?
away from food prep areas
What does the L stand for in the FDA’s ALERT tool?
Look
What practice can help prevent allergic reactions?
tell customers how the item is prepared
What symptom can indicate that a customer is having an allergic reaction?
wheezing or shortness of breath
Where should a food handler wash their hands after prepping peanut butter cookie dough?
designated sink for handwashing
When should a food handler with a sore throat and fever be excluded from the operation?
when the customers served are primarily a high-risk population
A food handler comes to work with diarrhea. What should the manager tell the food handler to do?
go home
What should a food handler do to make gloves easier to put on?
select the correct size
When can a food handler diagnosed with jaundice return to work?
when approved by regulatory authority
Which item is a potential physical contaminant?
false eyelashes
What is the purpose of hand antiseptic?
lower the number of pathogens on the skin
When are single use gloves not required?
washing produce
What should food handlers do after wiping a prep area?
wash hands
What type of eggs might be used when preparing raw or undercooked dishes for high-risk populations?
pasteurized
What causes preschool aged children to be at risk for foodborne illness?
their immune systems are not strong
Which organization includes food inspection as one of its primary responsibilities?
USDA
What should a server do after clearing a table?
wash hands
What strategy can prevent cross-contamination?
buy food that does not require much prepping and handling
What temperatures do infrared thermometers measure?
surface
When can glass thermometers be used?
when enclosed in shatterproof casing
Why should food temperature be taken 2 times?
temperature may vary in different areas of food
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?
April 8
What information must be included on the label of food packaged on-site for retail sale?
list of ingredients
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?
label the item to prevent it from accidentally being placed back in inventory
A food handler has just finished storing a dry food delivery. Which step was done incorrectly?
stored food upright against the wall
Which item should be rejected: bags of organic cookies in discolored packaging, bottled milk at 41 degrees, cheese curds, live oysters
discolored packaging
Ready-to-eat TCS food prepped in house must be marked if it is held for more than how many hours?
24 hours
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
rare hamburgers
When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff?
labels on food
What is the minimum internal temperature for a veal chop?
145
How many hours can a food be held without refrigeration before it must be sold, served, or thrown out?
6 hours
Lasagna was removed from hot holding for service at 11 am. By what time must it be served or thrown out?
3 pm
What should be done with preset wrapped utensils that appear to be unused after guests have left the table?
remove the setting from the table
What rule for serving bread should food handlers practice?
do not re-serve uneaten bread, and change linen in bread baskets after each customer
When must bulk unpackaged food be labeled?
food makes a claim regarding health content
What step in the HACCP system is addressed by cooking meat/poultry to correct internal temperature and amount of time?
critical limit
What must a food handler with a hand wound do to work safely with food?
cover the wound with an impermeable cover and wear a single-use glove
Which of these food processes does not require a variance from regulatory authority?
buying bean sprouts from a reputable supplier
What is a cross-connection?
physical link between safe water and dirty water
What information must be posted near a dishwasher?
correct settings
What scenario can lead to pest infestation?
storing recyclables in paper bags
What is the first step in developing a HACCP plan?
conduct a hazard analysis
How long must an object being sanitized with a chlorine solution remain in contact with the solution?
7 seconds
What is the first step of cleaning and sanitizing stationary equipment?
unplug the unit
What temperature should the water be for manual dishwashing?
must be at least 110F
What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals?
OSHA
What must staff members do when transferring chemicals to a new container?
label the container
What temperature must a dishwasher’s final sanitizing rinse be?
180F
What must food-handlers do when handling ready-to-eat food?
wear single use gloves
Why are people who take certain medications at risk for foodborne illness?
their immune systems are compromised
What should be done with a package of flour that is received with signs of dampness on the bag?
reject the flour and return it to the supplier
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
regulating food transported across state lines
What is the minimum temperature hot food must be held at to prevent pathogens from growing?
135F
What should staff do when receiving a delivery of food?
visually inspect all food items
How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength?
use a test kit to check the sanitizer’s concentration when mixing it
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?
3 pm
When can raw unpackaged meat be offered for self-service?
at Mongolian barbecues
What rule for serving condiments should be practiced?
serve condiments in original containers
When must bulk unpackaged food be labeled?
the food for sale is processed by another manufacturer
What step in the HACCP system is practiced when throwing out a food that hasn’t been held at the correct temperature?
corrective action
Which process requires a HACCP plan: smoking to enhance flavor, serving wild game, serving imported cheese, pasteurizing juice on site
pasteurizing juice on site
What information must be included on a label of a container of ready-to-eat TCS food prepped on site for retail sale?
potential allergens
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?
throw it out
What should a food handler do with food after it has been thawed in the microwave?
cook it using conventional cooking equipment
What must an operation do when packaging fresh juice for sale on site?
obtain a variance
What temperature must stuffed lobster be cooked to?
165F
What temperature must a vegetarian rice gratin reach to be safely hot held for service?
135F
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
soft-boiled eggs
When must a food handler change gloves?
as soon as they become dirty or torn
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?
5 hours
What should a server do when taking a food order from a customer who expresses concern about food allergies?
describe each menu item to customers who ask, including any “secret ingredients”
What is the minimum internal cooking temperature for organic chicken breast?
165F
What thermometer is best suited to checking a dishwashing machine’s final rinse temperature?
immersion probe
