SevSafe: 90 Essential Questions

SevSafe 90 Questions inform food handlers about the hazards of the chemicals they use The purpose of a Safety Data Sheet (SDS) is to common name Chemicals used in an operation must be labeled with their soft wood, such as pine An UNACCEPTABLE material for cutting boards is Plain metal ring Which item may be worn by a food handler? reinforces behavior through modeling By washing their hands each time before entering the food-prep area, a Person In Charge Designate a manager to answer all allergy-related questions from customers How can an operation assist customers with food allergies 90 days shellfish tags must be kept for routinely inspecting incoming shipments of food or supplies for insects What method of pest control can a staff member perform? 12.5-25 ppm The appropriate concentration for an iodine sanitizer is 4 Ready to eat hot food stored without temperature control must be discarded after how many hours? purchase order and thermometers What tools should be provided to the staff when receiving and inspecting foods? cleaned and sanitized by the customer being refilled Reusable containers provided by an operation for take home food must be 41-135 degrees The temperature danger zone is no, because there is no risk of contamination when removing garbage Do food handlers cutting raw vegetables need to change their gloves before removing garbage from the kitchen? Delimers mineral buildup has formed on the steam table. Which cleaning agent would best remove it? Salmonella Typhi A food handler must report to the manager if he or she is diagnosed by a health practitioner with an illness caused by remove them from inventory and relocate them to a separate area What is the best way to handle recalled food items? cross-contamination Sinks must be used for the correct intended purpose to prevent ventilation system The buildup of condensation and grease on the walls indicates a problem with the under refrigeration at 41pF (5pC) Which is the way to thaw frozen shrimp? Soy and Wheat Which foods are common food allergens? shaking hands with a guest and replenishing the food on the salad bar Food handlers should wash their hands beween wear single use gloves What food safety rule must be consistently followed when handling ready-to-eat food? discontinue use of the food item When a food recall occurs, the operation must 10-15 seconds The minimum time requirement for scrubbing hands with soap during handwashing is raw pork Which food must be received at 41pF (5pC)? 165p F Within hours of hot holding in a self-service area, the temperature of soup is pulled from the self-service area, the temperature of soup has dropped to 130pF (54pC). The soup is pulled from the self-service area and reheated. The soup must be reheated to a temperature of _______ for 15 seconds. carbonated water from flowing into copper lines A backflow-prevention device on a carbonated beverage dispenser is used to prevent 135p F (57pC) Food that has been cooked to the correct temperature and is now being kept hot for service must be held at a temperature of at least it may not be served in the operation Under which condition may food prepared in a private home be served in an operation? 1/4 pasteurized apple cider A nursing home food manager best protects the elderly residents' health by serving A cross connection has been created A hose is connected to a faucet to fill a bucket, then left submerged in the bucket while it fills. This is a risk to the water supply because the food handler demonstrate the skill After showing a food handler how to perform a task, the Person In Charge knows the process is fully understood when Cooking food to its minimum internal temperature Which best ensures that pathogens are reduced to safe levels pests from entering the operation A correctly designed and installed air curtain can be used to prevent Drinking glass Which item may a customer reuse at a self-service area? Used facial tissues kept in an apron What is a potential contamination source that could result in foodborne illness at an outdoor, temporary serving location? 6 in (15cm) Floor-mounted equipment must have legs that are at least how tall air gap Which method will prevent backflow into the drinkable water supply? Chocolate sauce Which food would be safe to serve to a highly susceptible population? medical alert bracelet When prepping food, a food handler should not wear which item? 41p F To transport cold time/temperature control for safety (TCS) foods, the maximum temperature of the food should be a way to decrease the risk of intentional food contamination ALERT is an acronym that represents physical Glass from a broken light bulb in food is an example of which type of contamination? unpasteurized grade A milk Which delivery must be rejected? close the operation immediately Which is the correct response to a sewage backflow in an operation? ask for identification What is the first thing a Person In Charge should do when someone arrives at the foodservice operation and says they are there to conduct an inspection of the operation? food tampering Individuals who deliberately contaminate food can be accused of expiration A food handler fills two containers with sliced tomatoes for sandwiches later in the week. The containers should be labeled with the date of time-temperature abuse of the roast beef A food handler is slicing roast beef continuously on a slicer for 6 hours. After 4 hours, the roast beef is removed and set aside while the slicer parts are washed, rinsed, and sanitized. The meat is then put back on the slicer to continue slicing. What is the most serious risk of this procedure? 7 Ready-to-eat time/temperature control for safe (TCS) food may be held at 41pF (5pC) for a total of how many days? 24 A food handler who has diarrhea may return to work after being symptom-free for at least how many hours? imminent health hazard A danger or threat to health that requires immediate correction or closure to prevent injury is a(n) sanitizing The third compartment in a three-compartment sink is for Diarrhea Which condition requires the person in change to exclude a food handler from the prep area? after handwashing When should hand antiseptics be used in an operation? Imminent health hazards Electrical power outages and sewage backups are classified as sealed with tight fitting lids Outside garbage containers must be 2/4 using an appropriately placed air gap What is one way of preventing backflow? test kit What must a food handler use to determine the concentration of sanitizing solution? bacteria, viruses, and toxins Biological contaminants that can result in food poisoning are unopened prepackaged food which item can be re-served to customers? clean, pest-proof containers Food, water, and shelter will NOT attract insects and rodents if recyclables are stored in a(n) immerse all items in a chemical sanitizing solution The next step after washing and rinsing items items in a three-compartment sink is to must be covered and have a sip lid or straw The policy for drinking a beverage in the food prep area that must be communicated to all employees is that the beverage metal fragment An example of physical contaminant is a After observing a food handler removing plastic bags of garbage stop the food handler immediately and review the correct proceand temporarily placing them on the prep table, the person in dures for garbage handling charge should Establishing critical limits Cooking poultry to a minimum internal of 165pF for 15 seconds is an example of which HACCP principle? fish Parasites are most likely to be found in incorrectly frozen foodborne illness The primary goal of Active Managerial Control is to reduce the risk of Shrimp What food should a guest with a shellfish allergy avoid? a signage to remind employees to wash hands before returning to Beside hot and cold running water and soap, what must a handwork washing station in an operation contain? Service At which sink should garbage containers be washed and rinsed? shallow pans at or below an internal temperature of 41p (5pC) Cooked and sliced poultry should be stored in plain metal band ring Which item is a food handler permitted to wear on hands and arms? 145p F (63p) Pork chops must reach which minimum internal cooking temperature for 15 seconds? broccoli, fresh salmon, fresh ground beef, fresh chicken breast In order from top to bottom, how should a pan of fresh chicken breasts, fresh salmon, a carton of broccoli, and fresh ground beef be stored on shelves in a cooler? made from drinkable water Ice for use as a food or cooling medium must be 171p F (77pC) With the exception of a stationary rack single temperature machine, the temperature for the final sanitizing rinse in all other high-temperature dish machines must be at least taking a corrective action A cook checks the temperature of soup being held for service, and it is 130pF. The cook reheats the soup to 165pF. This is an example of Hepatitis A A food handler reports to work with obvious yellowing of the eyes and skin. What should this person be checked for Shellfish Which food is associated with Hepatitis A? Pest-control operator Who should apply pesticides? pre-chill the serving bowls Which is the BEST way to cool chicken noodle soup? cross-contamination A backup of sewage in the operation's dry-storage area would be a reason to contact the local regulatory authority because it is considered a excluded from the foodservice operation A food handler who is diagnosed with norovirus must be To hold chemicals Containers previously used for bulk detergents can be used for what purpose? 3/4 Descending order by weight Labels on repackaged bulk food for resale must include ingredients and sub-ingredients listed in which way Label the product "Do not use" How must a food handler segregate a product that has been recalled? a hose is attached to a faucet To keep the water supply safe, a backflow prevention device is required when a(n) 4/4