ServSafe Questions 1 Flashcards
Who is included in the high risk population?
Elderly people, younger children, and pregnant women
What is TCS?
Time-Temperature control foods (can spoil)
Which food are parasites commonly associated with?
Seafood
Ciguatera toxin is commonly found in what type of fish?
Amberjack
Are baked potatoes a TCS food?
Yes
What type of toxin is ciguatera toxin?
Biological
What should be done to prevent the spread of hepatitis A?
Exclude workers with jaundice from the operation
To wash hands correctly, a food worker should…
Wash hands and arms
What should food-service workers do to prevent customer illness from Shigella SPP?
Control flies inside and outside the operation
What must a foodhandler do with a hand wound to safely work with food?
Bandage the wounds with an Impermeable cover, and wear one use gloves
What is the only acceptable form of jewelry for a foodhandler to wear?
A plain band ring
What task requires food handlers to wash hands before and after doing it?
Handling raw meat, poultry, or seafood
When does A food handler change gloves?
They become torn or dirty
How do you take the temperature of cottage cheese when it arrives at the operation?
Place a thermometer stem into an opened container
When should I shipment of fresh chicken be rejected?
The receiving temperature is 50° F
Where should ground fish be stored in a cooler?
Below pork roasts
What is the maximum number of days that ready to eat food prepared on-site can be stored if held at 41° F?
7 days
In top to bottom order, how should A fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler?
Lettuce, halibut, fresh beef roast, ground chicken
What organization requires material safety data sheets?
Occupational safety and health administration (OSHA)
What is the minimum internal cooking temperature for rice that is hot held for service?
135° F
TCS food reheated for Hot holding must reach what temperature?
165° F for 15 seconds
What method should never be used to thaw food?
Leaving the item on a counter
Food that is partially cooked and then finished just before service must be heated to what temperature?
165° F for 15 seconds
Food held at 41° F or lower before being removed from refrigeration can be held without temperature control for up to how many hours?
6 hours
Hot TCS food can be held without temperature control for a maximum of how many hours?
4 hours
Which food maybe Re-served to customers?
Unopened prepackaged food
What is the purpose of setting critical limits in a HACCP plan?
To reduce hazards to safe levels
What is the minimum water temperature required when using hot water to sanitize objects?
171° F
What HACCP principle is being practiced when foodhandlers rewash melons that have surface dirt
Corrective action
What is the final step in cleaning and sanitizing a prep table?
Allowing the surface to air dry
What is the minimum time and iodine sanitizer solution must bein contact with the object being sanitized?
30 seconds
If a food contact surfaces is in constant use, how often should be cleaned and sanitized?
Every 4 hours
What is the third step in cleaning and sanitizing items in a three compartment sink?
Sanitizing
What type of thermocouple probe should be used to check the internal temperature of a beef roast?
Penetration
What food safety practice can prevent cross-contamination?
Washing, rinsing, and sanitizing utensils before each use
What is the most likely cause of wheezing and hives?
Food allergy
What is the basic characteristic of a virus?
It requires a living host to grow
Where should staff members eat, drink, smoke, chew gum?
In designated areas
When can a foodhandler with a sore throat and a fever return to work with or around food?
When a written medical release is provided
What should a food service operator do when responding to A foodborne illness outbreak?
Segregate the product
