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EHS > ServSafe Manager 7th Ed. > Flashcards

ServSafe Manager 7th Ed. Flashcards

1
Q

Define the requirements for the designated “foodborne illness outbreak”

A
  • 2+ people have the same symptoms after eating the same food
  • an investigation is conducted by state & local regulatory authorities
  • the outbreak is confirmed by laboratory analysis
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2
Q

List the groups that are included in the high risk population for contracting a foodborne illness

A
  • elderly
  • preschool-age children
  • people with compromised immune systems (patients in hospitals, taking certain medications, undergoing cancer treatments, organ transplant recipients)
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3
Q

List the 13 potentially hazardous foods as discussed in the text

A
  1. milk & dairy products
  2. shell eggs
  3. meat; beef, pork, lamb
  4. poultry
  5. fish
  6. shellfish & crustaceans
  7. baked potatoes
  8. heat-treated plant food (cooked rice, beans, vegetables)
  9. soy proteins
  10. sprouts & sprout seeds
  11. sliced melons, tomatoes, leafy greens
  12. untreated garlic & oil mixtures
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4
Q

Define and give an example of a biological contaminant

A

an illness causing microorganisms that cause foodborne illness.
* viruses, parasites, fungi, mushrooms, seafood toxins, bacteria

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5
Q

What acronym reminds us of what is needed for the growth of microorganisms and what does each letter stand for?

A

FATTOM

food, acidity, time, temperature, oxygen, moisture

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6
Q

Define the requirements for the definition “foodborne infection”

A

a person eats food containing pathogens, which then grow in the intestines and cause illness

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7
Q

Which microorganisms are likely to be found in raw oysters?

A

Vibrio vulnificus

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8
Q

What are the requirements that are needed for bacteria to grow and reproduce?

A

FATTOM

food, acidity, time, temperature, oxygen, moisture

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9
Q

What can lead to contamination of food/risk factors for foodborne illnesses?

A
  1. purchasing food from unsafe sources
  2. failing to cook food adequately
  3. holding food at improper temperatures
  4. using contaminated equipment
  5. poor personal hygiene
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10
Q

What is the procedure for proper handwashing?

A
  1. wet hands and arms
  2. apply soap
  3. scrub hands and arms vigorously for 10-15 seconds
  4. rinse and dry hands thoroughly
  5. dry hands and arms
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11
Q

What employee behaviors pose a hazard to food safety?

A
  • scratching the scalp
  • running fingers through hair
  • wiping or touching nose
  • rubbing ears
  • touching a pimple or an infected wound/boil
  • wearing and touching dirty uniform
  • coughing/sneezing into the hand
  • spitting in the operation
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12
Q

List different ways in which the temperature of food items can be checked

A
  • bimetallic stemmed thermometers
  • thermocouples
  • thermistors
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13
Q

Requirements for dry-storage

A
  • out of sunlight
  • 6in off the ground
  • 50-70 degrees
  • 50-60% humidity
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14
Q

What is FIFO? Why should employees follow it?

A

First-in, first-out

it maintains quality and limits the growth of pathogens

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15
Q

Order of storage from top to bottom

A
  1. cooked and ready to eat
  2. whole fish, seafood
  3. whole cuts of beef and pork
  4. ground meat and ground fish
  5. whole and ground poultry
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16
Q

Proper methods for thawing food

A
  • refrigeration <41
  • running water <70 degrees
  • microwave (if used immediately)
  • part of the cooking process
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17
Q

165 for 15 seconds

A
  • poultry
  • stuffing made with fish, meat or poultry
  • stuffed meat, seafood, poultry or pasta
  • dishes that include previously cooked TCS ingredients
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18
Q

155 for 15 seconds

A
  • ground meat
  • injected meat; brined ham
  • mechanically tenderized meats
  • ratites; ostrich, emu
  • ground seafood; chopped or minced
  • shell eggs that will be hot held
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19
Q

145 for 15 seconds

A
  • seafood; fish, shellfish, crustaceans
  • steaks/chopped pork, beef, veal, lamb
  • commercially raised game
  • shell eggs that will be served immediately
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20
Q

145 for 4 minutes

A
  • roasts of pork, beef, veal, lamb
    Alternate times:
130 (54c) for 112 min
131 (55c) for 89 min
133 (56c) for 56 min
135 (57c) for 36 min
136 (58c) for 28 min
138 (59c) for 18 min
140 (60c) for 12 min
142 (61c) for 8 min
144 (62c) for 5 min
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21
Q

135 (no min time)

A
  • fruit, vegetables, grains, legumes that will be hot held for service
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22
Q

Steps of cooling for potentially hazardous food

A
  • cool from 135-70 within 2 hours

- cool from 70-41 within the next 4 hours

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23
Q

Cooling methods

A
  • ice water bath
  • blast chiller
  • ice paddle
  • ice or cold water as ingredient
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24
Q

Reheating leftover foods for hot holding, what temp should they be reheated to?

A

165 within 2 hours

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25
Q

Requirements for potentially hazardous food cooked in the microwave

A
  • cover the food
  • rotate or stir halfway through
  • let stand for 2 min after cooking
  • check temp in multiple places
  • cook food to at least 165
26
Q

How can plates, glassware, serving utensils, cups and silverware become contaminated?

A
  • touching the food-contact areas of dishes/glassware
  • stacking glasses when carrying them
  • holding flatware by food-contact surfaces
27
Q

List ways in which foods can be held improperly for service

A
  • holding food with TTC (within the danger zone of 41-135)
  • no corrective actions taken
  • no sneeze guards
28
Q

What hazard is associated with allowing customers to reuse plates/silverware for refills at self-service bars?

A

cross-contamination

- also norovirus

29
Q

What items are required at handwashing stations?

A
  • soap
  • paper towels/hand dryer
  • warm and cold water
  • handwashing sign
  • garbage can
30
Q

What is backflow and how can it be prevented?

A
  • Back flow is the unwanted, reverse flow of contaminates through a cross-connection into a potable water system
  • It can be prevented by not attaching a hose to a faucet unless backflow prevention device is attached (vacuum breaker)
31
Q

Give an example that indicates proper use of adequate ventilation

A

no buildup of grease or condensation on ceilings

32
Q

What items affect the efficiency of a sanitizer?

A
  • concentration
  • temperature
  • contact time
  • water hardness
  • pH
33
Q

Signs that indicate a pest problem

A
  • Roaches: strong oily odor, black pepper speck droppings, capsule shaped eggs
  • Flies: visibility
  • Rodents: droppings, tracks along coving, nesting material
  • Birds: visibility
  • Bats/raccoons/squirrels: nesting
34
Q

Steps involved in cleaning and sanitizing items in a 3-compartment sink

A
  1. scrape items before washing
  2. wash items in first sink
  3. rinse items in second sink
  4. sanitize items in third sink
  5. air dry items on a clean and sanitized surface and place them upside down
35
Q

List ways in which (non-food) items have not been stored properly?

A

Storing tableware, utensils and equipment any way other than:

  • at least 6 inches off the floor and protected from dirt and condensation
  • clean and sanitize drawers and shelves before clean items are stored
  • clean and sanitize trays and carts used to carry clean tableware and utensils
  • store glasses and cups upside down
36
Q

Which agencies are responsible for inspecting foodservice operations?

A
  • USDA
  • FDA
  • CDC/PHS
  • City, county, state
37
Q

FDA

A
38
Q

USDA

A
39
Q

CDC and PHS

A
40
Q

State and Local regulatory authorities

A
41
Q

How can a food handler’s hands become contaminated?

A
  • touching raw food
  • sneezing, coughing or scratching
  • poor personal hygiene
42
Q

Critical components of an integrated pest management program

A
  • deny pests access to the establishment
  • deny pests food, water, and shelter
  • work with a licensed pest control operator (PCO) to eliminate pests that enter
43
Q

What is coving and why is it useful?

A
  • the curving between a sharp wall

- makes a slight curve for easier cleaning

44
Q

Items involved in a successful food safety training program

A
  • clearly defined and attainable objectives
  • training that supports the objectives
  • program evaluation
  • work environment that reinforces training
  • management support
45
Q

Which method of training is the most effective at demonstrating new tasks?

A

tell/show method

46
Q

Define USDA inspection stamp and what it’s used for

A
  • a round stamp indicating that the meat product has been inspected and passed by the inspecting agency
  • inspection is mandatory which means the product and processing plants have met certain standards
  • inspected does not mean the product is free of microorganisms
47
Q

Define a USDA grading stamp and what it’s used for

A
  • a shield design stamp that indicates the grade of the meat

- grading is voluntary and indicates the palatability and level of quality of the product

48
Q

What are the 3 different sanitizers

A
  1. Chlorine
  2. Iodine
  3. Quats (quaternary ammonium compounds)
49
Q

Chlorine advantages/disadvantages

A

Advantages:
- most commonly used sanitizer, kills a wide range of vegetative microorganisms, least expensive, effective in hard water
Disadvantages:
- inactivated by soil, is corrosive to some metals such as stainless steel and aluminum

50
Q

Iodine advantages/disadvantages

A

Advantages:
- remains active for a short period of time after it has dried, non-irritating to the skin
Disadvantages:
- most expensive

51
Q

Quats advantages/disadvantages

A

Advantages:
- noncorrosive, not as quickly inactivated like chlorine
Disadvantages:
- hard water reduces effectiveness

52
Q

List the minimal lighting requirements and the areas they are required

A
  • a foot-candle is the measure of light intensity. It’s defined as the amount of light received by 1 square foot of surface area that is 1 foot from a light source equivalent to one candle
  • 50 foot-candles: food prep area
  • 20 foot-candles: handwashing/dishwashing, buffets, salad bars, displays for produce/packaged foods
  • 10 foot-candles: dry storage, dining room
53
Q

What does MSDS stand for and what is it’s purpose?

A

Material data safety sheet

- purpose is to give the employees right to know about hazardous chemicals

54
Q

8 items associated with MSDS

A
  1. Safe use and handling
  2. physical, health, fire, and reactivity hazards
  3. precautions
  4. appropriate personal protective equipment (PPE) to where when using chemicals
  5. first aid information and steps to take in an emergency
  6. manufacturer’s name, address and phone number
  7. preparation date of MSDS
  8. hazardous ingredients and identity information
55
Q

What are the steps in developing a cleaning program?

A
  1. creating a master cleaning schedule
  2. training your staff to follow it
  3. monitoring the program to make sure it works
56
Q

Integrated pest management program

A
  • deny pests access to the establishment
  • deny pests food/water/shelter
  • work with a licensed PCO to eliminate pests that enter
57
Q

What does HACCP stand for

A

hazard analysis critical control point

58
Q

How HACCP is designed to be effective

A
  • conduct a hazard analysis
  • determine critical control points
  • establish critical limits
  • establish monitoring procedures
  • identify corrective actions
  • verify the system works
  • establish procedures for record keeping and documentation
59
Q

7 steps for an effective food safety inspection

A
  1. ask for identification
  2. cooperate
  3. take notes
  4. keep the relationship professional
  5. be prepared to provide records requested by the inspector
  6. discuss violations and timeframes for correction with the inspector
  7. follow up
60
Q

training delivery methods

A
  • lecture
  • role play
  • demo
  • technology
61
Q

Types of food contamination

A
  1. biological
  2. physical
  3. chemical

EHS (1 decks)

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