Servsafe Final Exam

A disease carried or transmitted to people by food

When two or more people experience the same illness after eating the same food

Infants, preschool age children, pregnant women, the elderly, people taking meds, people who are ill

TCS

Danger Zone

Milk, eggs, shellfish, fish, meats, meat alternatives, untreated garlic and oil mixtures, baked potatoes, raw sprouts, cooked rice, cut tomatoes, and cut melos

3 types of contamination

Bacteria, virus, parasites, fungi, natural toxins

Cleaners, sanitizers, toxic metal from Non Food Service Grade utensils and cookware, pesticides

Foreign objects

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

3 ways food becomes contaminated

TCS foods are left in the danger zone for more than 4 hours

Contaminants cross to a food that is not going to be cooked any further

Food handlers cause foodborne illness

When a person eats food containing pathogens

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

Found everywhere and under favorable conditions, can grow rapidly

FATTOM

Practicing good personal hygiene and minimizing bare hand contact with ready to eat food can help defend against

Scombroid and Ciguatera are

All produce should be purchased from an

Itching, tightening of throat, wheezing, hives, swelling, diarrhea, vomiting, cramps, and loss of consciousness are all signs of

Milk, dairy, eggs, shellfish, fish, wheat, soy, peanuts, and tree nuts are all

When properly washing hands, water should be

Gloves must be changed every ___ hours or when starting a new task

The only jewelry allowed is a ___

Employees with a sore throat with a fever should be ___ from working with or around food

Employees with active Jaundice, diarrhea or vomiting should be ___ from working with or around food

If employees are diagnosed with Salmonella, Shigella, E. Coli, Hepatitis A, or Norovirus you should

Thermometers should be ____ before each shift to ensure accuracy

A bimetallic stemmed thermometer should be immersed in the product from the tip to the end of the

An infrared thermometer cannot be used to take the ___ temperature

___ probe is used for internal temperature of food

___ probe is used for liquids

___ probe is used for surface

T or F: Glass thermometers can be used to measure food temperatures

A ___ has been inspected and meets all applicable local, state, and federal laws

Cold TCS foods must be delivered at ___

Live Shellfish and Shell eggs must be delivered at

Hot TCS foods must be delivered at ___

Frozen foods must be delivered

All packaging and containers should be labeled with

____ must be set at 39F or lower

Cool food to ___ before placing in refrigerator

___ areas should be kept at 50-70F with a relative humidity of 50-60%

Food in dry storage should at least be __ inches off the ground

Fresh meat, poultry, fish and dairy products should be stored at

The shell stock identification tags must be kept for ___ from the date the last one was sold or served

___ should not be washed before storage because it increases chances of ___

UHT items should be stored in the fridge at 41F or lower for a max of ___ days

____ frozen food in the refrigerator, under cool running water, in a microwave oven, or as part as cooking process

Never thaw food at

Temp for chicken, stuffed meats, stuffed pasta, leftovers, food cooked in the microwave

Temp for ground meat, injected meat, eggs to be held

Temp for steak, chops, fish, roasts, eggs short order

Temp for vegetables, fruit, pasta, beans

Leftover TCS foods must be reheated to an internal temp of ____ within two hours

Check the internal temp of food being held at least every ___ hours

Hot holding should be held at

Cold holding should be held at

Hot food can be held for a max of

Cold food can be held at a max of

5 most common causes of foodborne illness

Focuses on identifying specific points where it is essential to prevent, eliminate, or reduce biological, chemical, or physical hazards to a safe level

Curved, sealed edge placed between the floor and the wall to make cleaning easier

___ must have hot/cold water, soap, a means to dry hands, waste container, signage saying employees must wash hands

True or False: Vacuum beakers and air gaps can be used to control backflow

50 foot candles are used for

___ foot candles are used for handwashing, buffet, restrooms, wait stations, and display areas

___ foot candles are used inside walk-in refrigerators, dry storage areas, and dining rooms

The process of removing food and other types of soil from a surface

The process of reducing the number of harmful microorganisms from a clean surface to safe levels

Food- contact surfaces 3 step process

Information should be posted on the dishwashing machine regarding

Keep _____ for each chemical in a location to all employees on the job

Oily smell, dropping look like grains of black pepper, and capsule egg cases can indicate

Droppings, signs of gnawing, tracks, nesting materials and holes can be signs of

___ can carry Shigellosis and typhoid fever

Government control regarding food safety in the US is exercised at three levels

Regulations are usually enforced at the ___ levels

Often found in hospitals, on faces, and in the nose

Typically found in undercooked beef

Causes miscarriage, found in deli meats

Found in cooked rice dishes

True or False: Cooking or freezing can kill spores

Pre-school age children are at higher risk for foodborne illness because their ___ is weak

Sprouts is a __ food

Raw chicken breasts are left out at room temperature on a prep table. What is the main risk that could cause a foodborne illness?

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?

Diarrhea, vomiting, fever, nausea, abdominal cramps and jaundice are all common symptoms of

What is the most important way to prevent a foodborne illness from bacteria?

A customer complained of vomiting and diarrhea a few hours after eating raw oysters. What pathogen probably caused the illness?

Parasites are commonly linked with what type of food?

A customer had a reversal of hot and cold sensations after eating seafood. What probably caused the illness?

Eggs and peanuts are dangerous for people with ___

Wheezing and shortness of breath are symptoms of

Fish must be correctly ___ before you receive it

Cleaning the surface of some tomato sauce cans so they can be accepted is an example of

How long can ready to eat TCS food that was prepped in house be stored if it was held at 41F or lower?

When storing food using the FIFO method, where should the food with the earliest use by dates be stored?

What is the problem with storing raw ground beef above prepped salads?

Fresh pork roast, fresh salmon, lettuce, and chicken breasts should be stored in what order

What must food handlers do immediately after thawing food in the microwave?

What can occur if prep tables are not sanitized between uses?

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?

What is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave?

What is the minimum internal cooking temperature for eggs that will be hot held for service?

A food handler can cool a stockpot of clam chowder by placing it in

Which part of the plate should food handlers avoid touching when serving customers?

At what maximum internal temperature should cold TCS food be held?

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?

What is the max distance that sneeze guards can be located from the self service counter to protect food from contamination?

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?

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?

A deli serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point?

Reviewing temperature logs and other records to make sure that the HAACP plan is working as intended is an example of which HAACP principle?

What is the first step in developing a HAACP plan?

An operation that wants to smoke food as a method of preservation needs to have a

What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?

What organization creates national standards for foodservice equipment?

When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least

___ is the only completely reliable method for preventing backflow

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?

Which area of the operation is usually required to be the brightest?

The surface underneath a dumpster should be

Which thermometer should be used to monitor the temperature of the sanitizing rinse in a dishwashing machine?

____ should be up when cleaning and sanitizing flatware and utensils

Who is responsible for keeping food safe in an operation?

In which training method does a trainer ask a series of questions to draw on the knowledge and experience of the learners?