ServSafe Questions 2 Flashcards
What are examples of chemical contaminants?
Cleaners, sanitizers, polishes
What are examples of biological contaminants?
Bacteria, viruses, fungi, parasites
What are examples of physical contaminants?
Metal shavings, bandages, Staples, glass, dirt, or bones
What is time temperature abuse?
When food has stayed too long at temperatures good for pathogen growth (at 70° - 120° bacteria will grow)
What is a microorganism?
An organism that can only be seen with a microscope
What is a pathogen?
A harmful microorganism that makes people sick when eaten or produce toxins that cause illness
What are the four types of pathogens that can contaminate food and cause food-borne illness?
Bacteria, viruses, parasites, and fungi
What are the common symptoms of foodborne illness?
Diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice
What are the big 6 pathogens foodhandlers must not have to be able to work in food-service?
Shigella SPP, salmonella typhi, non-typhoidal salmonella, E. coli, hepatitis A, norovirus
What do bacteria need to grow?
Food, acidity, temperature, time, oxygen, and moisture
Salmonella typhi is linked to what foods?
Ready to eat foods and beverages
Non-typhoidal Salmonella is linked to what foods?
Poultry, eggs, milk, meat, dairy products, and produce
Shigella SPP originates from what?
Human feces
How do you respond to a foodborne illness outbreak?
Gather info, notify authorities, segregate product, document information, identify staff, cooperate with authorities, review procedures
What are food allergens symptoms?
Nausea, wheezing, shortness of breath, Hives, or itchy rashes, swelling of the face, hands, eyes, or feet, and or diarrhea, abdominal pain
What are the big eight food allergens?
Milk, eggs, soy, Fish, tree nuts, peanuts, crustacean shellfish, and wheat
Food handlers contaminate food when they…
Have foodborne illnesses, don’t cover wounds, sneeze or cough, have contact with the person who is sick, Don’t wash contaminated hands, have symptoms of diarrhea, jaundice, vomiting, etc.
When washing your hands it should take at least…
20 seconds
Hand antiseptics must never be used in place of…
Washing hands
Can you roll gloves to make them easier to put on?
No
Bare hand contact with ready to eat food must be avoided unless…
The food is an ingredient in a dish that does not contain raw meat, poultry, or seafood. The dish must also be cooked to 145°
When out in the open like at a buffet line, food must be…
Covered, protected with a sneeze guard, or both
Hot food must reach what temperature in the middle?
135°F
Cold food must reach what temperature in the middle?
41°F
Cold food can be held without temperature control for up to six hours if…
It was held at 41°F or lower before removing from refrigeration, does not exceed 70° F during service, has a label on it specifying time it was taken out of fridge and what time it must be thrown out. Is sold, served, thrown out within 6 hours
Hot food can be held without temperature control for up to four hours if…
It was held at 135°F or higher before removing it from temperature control, it has a label specifying win the item must be thrown out, is sold, served, thrown out within four hours
Sneeze guards must extend how far beyond the food?
7 inches
Keep food hot at what temperature?
135°F or higher
Keep food cold at what temperature?
41° F or lower
What must be installed to prevent grease and condensation from billing up on the walls and ceilings?
Ventilation systems
What are the three signs pests may be in your facility?
Feces, nests, damage on products, packaging, and the facility itself
