ServSafe Final Exam Guide

Servsafe final exam Foodborne Illness A disease carried or transmitted to people by food Foodborne Illness Outbreak When two or more people experience the same illness after eating the same food High Risk Populations Infants, preschool age children, pregnant women, the elderly, people taking meds, people who are ill Temperature Control for Safety TCS 41-135 Danger Zone TCS Foods Milk, eggs, shellfish, fish, meats, meat alternatives, untreated garlic and oil mixtures, baked potatoes, raw sprouts, cooked rice, cut tomatoes, and cut melos Biological, physical, chemical 3 types of contamination Biological contaminants Bacteria, virus, parasites, fungi, natural toxins Chemical contaminants Cleaners, sanitizers, toxic metal from Non Food Service Grade utensils and cookware, pesticides Physical contaminants Foreign objects Top reasons for outbreak 1. Purchasing food from unsafe sources 2. Failing to cook food adequately 3. Holding food at incorrect temps 4. Contaminated equipment 5. Poor personal hygiene TTC, cross contamination, poor personal hygiene 3 ways food becomes contaminated Time- temperature abuse TCS foods are left in the danger zone for more than 4 hours Cross contamination Contaminants cross to a food that is not going to be cooked any further Poor personal hygiene Food handlers cause foodborne illness Foodborne infections When a person eats food containing pathogens Foodborne intoxications Result when a person eats food containing pathogens, which then grow in the intestines and cause illness Bacteria Found everywhere and under favorable conditions, can grow rapidly Food, Acidity, Temperature, Time, Oxygen, Moisture FATTOM Viruses Practicing good personal hygiene and minimizing bare hand contact with ready to eat food can help defend against Fish toxins Scombroid and Ciguatera are Approved supplier All produce should be purchased from an Allergic reaction Itching, tightening of throat, wheezing, hives, swelling, diarrhea, vomiting, cramps, and loss of consciousness are all signs of Common food allergens Milk, dairy, eggs, shellfish, fish, wheat, soy, peanuts, and tree nuts are all 100F When properly washing hands, water should be 4 Gloves must be changed every ___ hours or when starting a new task Plain wedding band The only jewelry allowed is a ___ Restricted Employees with a sore throat with a fever should be ___ from working with or around food Excluded Employees with active Jaundice, diarrhea or vomiting should be ___ from working with or around food Contact the health department If employees are diagnosed with Salmonella, Shigella, E. Coli, Hepatitis A, or Norovirus you should 1/5 Calibrated Thermometers should be ____ before each shift to ensure accuracy Sensing area A bimetallic stemmed thermometer should be immersed in the product from the tip to the end of the Internal An infrared thermometer cannot be used to take the ___ temperature Penetration ___ probe is used for internal temperature of food Immersion ___ probe is used for liquids Surface ___ probe is used for surface False T or F: Glass thermometers can be used to measure food temperatures Approved Supplier A ___ has been inspected and meets all applicable local, state, and federal laws 41F or lower Cold TCS foods must be delivered at ___ 45F or lower Live Shellfish and Shell eggs must be delivered at 135F or higher Hot TCS foods must be delivered at ___ Frozen solid Frozen foods must be delivered Name of food and expiration date All packaging and containers should be labeled with Refrigerators ____ must be set at 39F or lower 70F Cool food to ___ before placing in refrigerator Dry storage ___ areas should be kept at 50-70F with a relative humidity of 50-60% 6 Food in dry storage should at least be __ inches off the ground 41F or lower Fresh meat, poultry, fish and dairy products should be stored at 90 days The shell stock identification tags must be kept for ___ from the date the last one was sold or served washed, mold ___ should not be washed before storage because it increases chances of ___ 7 UHT items should be stored in the fridge at 41F or lower for a max of ___ days Thaw ____ frozen food in the refrigerator, under cool running water, in a microwave oven, or as part as cooking process Room temperature Never thaw food at 165F Temp for chicken, stuffed meats, stuffed pasta, leftovers, food cooked in the microwave 155F Temp for ground meat, injected meat, eggs to be held 145F Temp for steak, chops, fish, roasts, eggs short order 135F Temp for vegetables, fruit, pasta, beans 165 Leftover TCS foods must be reheated to an internal temp of ____ within two hours 4 Check the internal temp of food being held at least every ___ hours 135 or higher Hot holding should be held at 41 or lower Cold holding should be held at 4 hours Hot food can be held for a max of 6 hours Cold food can be held at a max of Unsafe sources, cooked improperly, improper temperatures, contaminated equipment, poor personal hygiene 5 most common causes of foodborne illness 2/5 Hazard Analysis Critical Control Point (HACCP) Focuses on identifying specific points where it is essential to prevent, eliminate, or reduce biological, chemical, or physical hazards to a safe level Coving Curved, sealed edge placed between the floor and the wall to make cleaning easier Restrooms ___ must have hot/cold water, soap, a means to dry hands, waste container, signage saying employees must wash hands True True or False: Vacuum beakers and air gaps can be used to control backflow Food prep area 50 foot candles are used for 20 ___ foot candles are used for handwashing, buffet, restrooms, wait stations, and display areas 10 ___ foot candles are used inside walk-in refrigerators, dry storage areas, and dining rooms Cleaning The process of removing food and other types of soil from a surface Sanitizing The process of reducing the number of harmful microorganisms from a clean surface to safe levels Wash, Rinse, Sanitize, Air-Dry Food- contact surfaces 3 step process Water temp, pressure, conveyor speed, and chemical concentration Information should be posted on the dishwashing machine regarding MSDS Keep _____ for each chemical in a location to all employees on the job Roaches Oily smell, dropping look like grains of black pepper, and capsule egg cases can indicate Rodents Droppings, signs of gnawing, tracks, nesting materials and holes can be signs of Flies ___ can carry Shigellosis and typhoid fever Federal, State, local Government control regarding food safety in the US is exercised at three levels State and local Regulations are usually enforced at the ___ levels Staph Often found in hospitals, on faces, and in the nose E. Coli Typically found in undercooked beef Listeria Causes miscarriage, found in deli meats Bacillus Cereus Found in cooked rice dishes False True or False: Cooking or freezing can kill spores Immune system Pre-school age children are at higher risk for foodborne illness because their ___ is weak TCS Sprouts is a __ food Time-temperature abuse Raw chicken breasts are left out at room temperature on a prep table. What is the main risk that could cause a foodborne illness? Poor sanitizing A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron pocket. What is the risk for foodborne illness? Foodborne illness Diarrhea, vomiting, fever, nausea, abdominal cramps and jaundice are all common symptoms of TTC What is the most important way to prevent a foodborne illness from bacteria? Norovirus A customer complained of vomiting and diarrhea a few hours after eating raw oysters. What pathogen probably caused the illness? 3/5 Seafood Parasites are commonly linked with what type of food? Toxin A customer had a reversal of hot and cold sensations after eating seafood. What probably caused the illness? Food allergies Eggs and peanuts are dangerous for people with ___ Allergic reaction Wheezing and shortness of breath are symptoms of Frozen Fish must be correctly ___ before you receive it Reconditioning Cleaning the surface of some tomato sauce cans so they can be accepted is an example of 7 days How long can ready to eat TCS food that was prepped in house be stored if it was held at 41F or lower? In front When storing food using the FIFO method, where should the food with the earliest use by dates be stored? Cross contamination What is the problem with storing raw ground beef above prepped salads? Lettuce, Salmon, pork, chicken Fresh pork roast, fresh salmon, lettuce, and chicken breasts should be stored in what order Cook it What must food handlers do immediately after thawing food in the microwave? Cross contamination What can occur if prep tables are not sanitized between uses? Time temp abuse A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the problem with this situation? 165F What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave? 155F What is the minimum internal cooking temperature for eggs that will be hot held for service? ice water A food handler can cool a stockpot of clam chowder by placing it in Top Which part of the plate should food handlers avoid touching when serving customers? 41F At what maximum internal temperature should cold TCS food be held? Nuts in the shell Which food items can be displayed in a self service area without the use of packaging, sneeze guards, or a display case to protect them from contamination? 14 inches What is the max distance that sneeze guards can be located from the self service counter to protect food from contamination? Monitoring The temperature of a roast is checked to see if it has reached its critical limit of 145F for 4 minutes. This is an example of which HAACP principle? Corrective action The temp of a pot of beef stew is checked during holding. The stew hasn't met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HAACP principle? Storage A deli serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point? Verification Reviewing temperature logs and other records to make sure that the HAACP plan is working as intended is an example of which HAACP principle? Conduct a hazard analysis What is the first step in developing a HAACP plan? Variance from regulatory authority An operation that wants to smoke food as a method of preservation needs to have a 4/5 Smooth and durable What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials? NSF What organization creates national standards for foodservice equipment? 4 inches When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least Air gap ___ is the only completely reliable method for preventing backflow Cross connection A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong? Prep Which area of the operation is usually required to be the brightest? Concrete or asphalt The surface underneath a dumpster should be Maximum registering Which thermometer should be used to monitor the temperature of the sanitizing rinse in a dishwashing machine? Handles ____ should be up when cleaning and sanitizing flatware and utensils Manager Who is responsible for keeping food safe in an operation? Guided discussion In which training method does a trainer ask a series of questions to draw on the knowledge and experience of the learners? 5/5