ServSafe Food Safety Study Guide - Expert-Verified Solutions

ServSafe Food Safety Study Guide - Expert-Verified Solutions Which item should be rejected? - answer - Bags of organic cookies in torn packaging What is the first step of cleaning and sanitizing stationary equipment? - answer - Unplug the unit Why are people who take certain medications at risk for foodborne illness? - answer - Their immune systems are compromised What temperature should the water be for manual dishwashing? - answer - Must be at least 110 ̊F (43 ̊C) When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff? - answer - Labels on food What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale? - answer - Potential allergens When can a food handler diagnosed with jaundice return to work? - answer - When approved by the regulatory authority What temperature must a high-temperature dishwasher's final sanitizing rinse be? - answer - At least 180 ̊F (82 ̊C) What thermometer is best suited to checking a dishwashing machine's final rinse temperature? - answer - Maximum registering thermometer What is the minimum internal temperature hot food must be held at to prevent pathogens from growing? - answer - 135 ̊F (57 ̊C) Which organization includes inspecting food as one of its primary responsibilities? - answer - U.S. Department of Agriculture A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish? - answer - April 8 What should food handlers do after leaving and returning to the prep area? - answer - Wash hands Where should a food handler wash his or her hands after prepping food? - answer - Designated sink for hand washing What must staff members do when transferring chemicals to a new container? - answer - Label the container What should a server do when taking a food order from customers who have concerns about food allergies? - answer - Describe each menu item to customers who ask, including any "secret" ingredients Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours? - answer - 24 hours When should a food handler with a sore throat and fever be excluded from the operation? - answer - When the customers served are primarily a high-risk population Which is an example of physical contamination? - answer - Bones in fish What must a food handler with an infected hand wound do to work safely with food? - answer - Cover the wound with an impermeable cover and wear a single-use glove What practice should be used to prevent seafood toxins from causing a foodborne illness? - answer - Purchasing food from approved, reputable suppliers What is the purpose of hand antiseptic? - answer - Lower the number of pathogens on the skin What organization requires a Safety Data Sheet (SDS) to be included with hazardous chemicals? - answer - Occupational Safety and Health Administration Which item is a potential physical contaminant? - answer - Jewelry What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations? - answer - Pasteurized Which process requires a variance from the regulatory authority? - answer - Sprouting seeds or beans Why should food temperatures be taken in 2 different locations? - answer - Temperature may vary in the food What factors influence the effectiveness of a chemical sanitizer? - answer - Concentration, temperature, contact time, pH, and water hardness Which food item has been associated with Salmonella Typhi? - answer - Beverages Single-use gloves are not required when... - answer - Washing produce What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness? - answer - Throw it out What strategy can prevent cross-contamination? - answ