7TH EDITION SERVSAFE EXAM QUESTIONS AND ANSWERS 100% PASS

Define foodborne illness. - correct answer a disease transmitted to people by food When is a foodborne illness considered an outbreak? - correct answer when 2 or more people have the same symptoms after eating the same food What food saftey challenges do operations face? - correct answer time pressure, potentially unsafe supplies, high risk populations, and staff related challenges What does a foodborne illness cost? - correct answer guests and operations After a foodborne illness, what may an operation experience? - correct answer negative publicity, decreased business, lawsuits, legal fees, increased insurance premiums, and personnel issues What are the types of contaminants that threaten food safety? - correct answer biological, chemical, and physical Which type of contaminant poses the greatest danger? - correct answer biological contaminants What can happen if a food handler does not follow the correct procedures? - correct answer they can threaten the safety of food How can a food handler threaten the safety of food? - correct answer by failing to cook the food enough, holding food at incorrect temperatures, contaminating equipment, and practicing poor personal hygiene When has food been time temperature abused? - correct answer when it has stayed too long at temperatures that are good for the growth of pathogens How can pathogens be spread to food? - correct answer if equipment has not been cleaned and sanitized correctly between uses Define cross contamination. - correct answer when pathogens are transferred from one surface or food to another What find of food do pathogens grow well in? - correct answer TCS food How can the growth of pathogens be prevented in food? - correct answer by giving the food time and temperature control What groups of people are considered high risk? - correct answer young children, the elderly, people with cancer or on chemotherapy, people with HIV/AIDS, transplant recipients, and people on certain medications What are important prevention measures to keep food safe? - correct answer controlling time and temperature, preventing cross contamination, practicing good personal hygiene, purchasing from approved, reputable suppliers, and cleaning and sanitizing items correctly What conditions do bacteria need to grow? - correct answer FAT TOM- food, acidity, temperature, time, oxygen, and moisture What temperatures are in the temperature danger zone? - correct answer 41 F to 135 F What can some bacteria change into? - correct answer spores Why do some bacteria change into spores? - correct answer to preserve themselves when lacking nutrients What can bacteria produce in food? - correct answer toxins that can make people sick What is the leading cause of foodborne illnesses? - correct answer viruses What cannot grow in food? - correct answer viruses What can viruses survive? - correct answer refrigeration and freezing temperatures What can help prevent the spread of viruses? - correct answer good personal hygiene What do parasites need to survive? - correct answer to be in another animal What can parasites contaminate? - correct answer food and water What kind of water is often contaminated by parasites? - correct answer water used to irrigate produce How can foodborne illnesses caused by parasites be prevented? - correct answer by purchasing products from approved, reputable suppliers What are example of fungi? - correct answer mold and yeast What does fungi do? - correct answer spoil food What can some molds produce? - correct answer harmful toxins What should be done with food that has mold? - correct answer it should be discarded unless the mold is a natural part of the product What can spoil food quickly? - correct answer yeast What should be done with food spoiled by yeast? - correct answer it should be thrown out What can be a natural part of a fish? - correct answer fish toxins How can fish become toxic? - correct answer when fish eat smaller fish containing the toxin How can shellfish, such as oysters, become contaminated? - correct answer when they eat marine algae that have a toxin What is the most important prevention measure for seafood toxins? - correct answer purchasing products from approved, reputable suppliers How are foodborne illnesses linked with mushrooms caused? - correct answer by eating toxic wild mushrooms collected by amateur hunters What can naturally occuring plant toxins cause? - correct answer foodborne illnesses When can physical contamination occur? - correct answer when foreign objects get into the food and when natural objects are left in food How can physical contamination be prevented? - correct answer closely inspect the food you receive and take steps to make sure food will not become physically contaminated during its flow through your operation How can chemical contamination be prevented? - correct answer use only utensils and equipment that are made for food handling, store chemicals away from food, utensils, and equipment used for food, and follow chemical manufacturers' directions for use How can deliberate contamination be prevented? - correct answer make food very difficult to tamper with What does a food defense program address? - correct answer where food can be at risk Who should be aware of the most common food allergens? - correct answer managers and staff What are the most common food allergens? - correct answer milk, eggs, fish, crustacean shellfish, wheat, soy, peanuts, and tree nuts What should service staff be able to tell guests about? - correct answer menu items that contain potential allergens What does kitchen staff need to make sure of? - correct answer that allergens are not transferred from food containing an allergen to good being served to a guest When do food handlers pose a greater threat for contaminating food? - correct answer when they have a foodborne illness, wounds or boils that contain a pathogen, contact with someone who is ill, go to the bathroom and do not was their hands, touch themselves, wearing or touching a dirty uniform, coughing or sneezing into their hands, spitting in the operation, and has symptoms of a foodborne illness What symptoms make a food handler unable to work around food? - correct answer sneezing, coughing, vomiting, diarrhea, or jaundice What parts of their body could a food handler touch that they should not when working with food? - correct answer their scalp, hair, nose, ear,s pimple, or wound What kind of sink must hands be washed at? - correct answer a sink designated for hand washing What must be cared for and washed correctly? - correct answer hands When must hands be washed? - correct answer before preparing food, working with clean equipment and utensils, putting on single use gloves, after returning from the restroom, and starting a new task What should never be used in place of hand washing? - correct answer hand antiseptics When must single use gloves be worn? - correct answer when handling ready to eat food What should be done before putting on gloves? - correct answer wash hands What should one ensure when using single use gloves? - correct answer that they are the correct size What should you avoid when putting on gloves? - correct answer touching them When should gloves be changed? - correct answer if they are dirty or torn, before starting a new task, after an interruption of your task, after handling raw meat, seafood, or poultry, after 4 hours of continuous use, and before handling ready to eat food What should you never do if you are serving a primarily high risk population? - correct answer handle ready to eat food with bare hands What should food handlers do before going to work? - correct answer shower or bathe What must food handlers do before handling food or working in prep areas? - correct answer put on clean clothes and a hair restraint and remove jewelry from hands and arms What should be done with aprons when staff members leave the prep area? - correct answer they should always be removed and stored away What must be done if a staff member has a wound or boil? - correct answer it must be covered correctly What should food handlers never do in food prep or service areas, or areas designated for cleaning? - correct answer eat, smoke, or chew gum What are staff required to report to management? - correct answer health problems What should managers watch for? - correct answer staff illnesses Who must managers exclude or restrict? - correct answer food handlers who have certain symptoms or medical conditions Define the flow of food. - correct answer the path food takes in your operation from purchasing to service What are the major concerns during the flow of food? - correct answer cross contamination and time temperature abuse How can cross contamination be prevented? - correct answer keep ready to eat and raw food separated, use separate equipment for each type food, and clean and sanitize all work surfaces, equipment, and utensils before and after each task What should be done if separate equipment cannot be used? - correct answer prep ready to eat food, and raw meat, poultry, and fish at different times What minimizes the chances of contamination? - correct answer prepping ready to eat food first and buying food items that do not require much preparation or handling What is the range of 41 F and 135 F called? - correct answer the temperature danger zone How can time temperature abuse be avoided? - correct answer by having policies and procedures that include monitoring food and recording temperatures and times, making sure the correct types of thermometers are available, using timbers to check how long food is in the temperature danger zone, and making sure food handlers know what to do if time and temperature standards are not met What is the most important tool you can use to prevent time temperature abuse? - correct answer a thermometer What should be done to thermometers before and after each use? - correct answer they should be cleaned and sanitized When checking food temperatures, where should the thermometer stem or probe be placed, and what should be done next? - correct answer into the thickest part of the food and take another reading in a different spot Before recording the temperature of a food, what should you wait for? - correct answer for the thermometer reading to steady When using a bimetallic stemmed thermometer, how should it be placed in the food? - correct answer put it into the food from the tip to the end of the sensing area When is the only time glass thermometers should be used with food items? - correct answer it they are enclosed in shatterproof casing What should be done to thermometers to keep the accurate? - correct answer calibrate them regularly What are the methods for calibrating thermometers? - correct answer the ice point method and the boiling point method Who should food be purchased from - correct answer approved and reputable suppliers who have been inspected and meet applicable local, state, and federal laws What must be done with deliveries immediately upon arrival? - correct answer they must be inspected by designated staff What must a staff member have to inspect delivered foods? - correct answer training to follow food safety guidelines and the proper tools When inspecting delivered items, what should you start with? - correct answer inspecting the overall condition of the delivery trucks What should you do when inspecting delivered food? - correct answer count quantities, check for damage, look for items that may have been repacked or mishandled, spot check weights, and take sample temperatures of all TCS food When inspecting delivered food, what should you make sure of? - correct answer that the food is received at safe temperatures What temperature should cold TCS food be received at? - correct answer 41 F or lower, unless otherwise specified What temperature should hot TCS food be received at? - correct answer 135 F or higher How should frozen food always be received? - correct answer frozen Regarding paperwork, what should you make sure of when inspecting delivered foods? - correct answer that the items are labeled correctly and have the correct documentation and stamps What should packing do? - correct answer protect food and food contact surfaces from contamination How should packaging appear? - correct answer intact and clean What should be ensured of food quality? - correct answer that it is acceptable and meets your operations standards What should be done when food items are recalled by manufacturers? - correct answer identify these items, remove them from inventory, secure them in an appropriate location, and mark the so staff does not use or discard them When must key drop deliveries be inspected? - correct answer as soon as staff arrive What must be ensure of key drop deliveries? - correct answer that they are from approved suppliers, are placed in the correct storage location, are not contaminated, and are honestly presented What can be a sign that food has been time temperature abused and is unsafe? - correct answer poor food quality What should be defined with your suppliers? - correct answer specific safety and quality criteria for the food regarding its apprentice, texture, and odor What must be labeled? - correct answer any item not stored in its original container What must labels include? - correct answer the common name of the food or a statement that clearly and accurately identifies it If a TCS food is prepped in house and will be stored longer than 24 hours, what should be printed on the label? - correct answer the date After how many days in storage must a TCS food be discarded? - correct answer 7 days What temperature should a TCS food be stored at? - correct answer 41 F What information must be labeled on food that is packaged in the operation and sold to the customers for home use? - correct answer the food name, quantity, ingredients, artificial colors and flavors, chemical preservatives, major allergens, and the manufacturer's, packer's, or distributor's name and place of business Where should food, linen, and single use items be stored? - correct answer designated storage areas, away from walls How high off the ground must storage shelves be? - correct answer 6 in Why should stored food items always be rotated? - correct answer so that older items are used first What should be done with TCS foods? - correct answer randomly sample the internal temperature of stored food, and follow storage and maintenance guidelines Why should you follow storage and maintenance guidelines ? - correct answer to ensue coolers and freezers can function properly When storing ready to eat food, what should it be stored above? - correct answer raw meat, poultry, and seafood What food items may have special storage requirements? - correct answer meat, poultry, fish, shellfish, eggs, fresh produce, ROP food, UHT and aseptically packaged food, canned food, and dry food When preparing food, how can cross contamination and time temperature abuse be prevented? - correct answer prepping food in small batches, keeping workstations, cutting boards, and utensils clean and sanitized, only removing food from the cooler as you can prep in a short period, returning prepped food that is not going to be immediately cooked to the cooler, following guidelines for the use of additives, and thawing food correctly When should additional prep guidelines be followed? - correct answer when handling specific food items, handling ice, and when using preparation practices that require a variance When should food be thrown away? - correct answer when it has become unsafe and cannot become safely reconditioned, and if it has not been presented honestly How should frozen foods be thawed? - correct answer in the cooler, under running water, in a microwave, or as part of the cooking process How should food never be thawed? - correct answer at room temperature Operations that parcook food must have what? - correct answer written procedures to explain how food cooked this way will be prepped and stored Who must approve parcooked food procedures? - correct answer the regulatory authority How should food be reheated and cooked? - correct answer at required minimum internal temperatures for a specific amount of time What internal temperature and time should TCS foods that will be hot held be reheated at? - correct answer 165 F for 15 seconds What should be ensured when reheating food? - correct answer that it reaches the required temperature within 2 hours What temperature must meat, seafood, poultry, and eggs be reheated at? - correct answer 165 F What is the process of reheating meat, seafood, poultry, and eggs? - correct answer cover the food, rotate or stir it halfway through, let the food stand for at least 2 minutes, then check the temperature in at least 2 places What must a menu tell guests? - correct answer when a TCS food is served raw or undercooked What must you advise guests who order food that is raw or under cooked? - correct answer there is increased risk of a food foodborne illness What does the FDA advise against offering on children's menus? - correct answer raw and undercooked food What should operations that mainly serve high risk populations never serve? - correct answer raw seed sprouts, raw or under cooked eggs, meat, or seafood, and unpasteurized milk or juice At what temperature must TCS foods be cooled from and within how long? - correct answer 135 F to 70 F, within 2 hours After the first 2 hours, at what temperature must a TCS food be cooled from and within how long? - correct answer 70 F to 41 F or lower, within the next 4 hours How can you make food cool faster? - correct answer by reducing its size How often should the internal temperature of TCS foods be checked? - correct answer every 4 hours What are examples of temporary units? - correct answer catering, mobile units, and vending machines What must temporary units keep food safe from? - correct answer weather, dirt, and pests What must mobile units have to operate? - correct answer a special permit or license to operate How often should the shelf life of food in vending machines be checked? - correct answer daily Define active managerial control. - correct answer the manager's responsibility to control the risk factors of foodborne illness Define public health interventions. - correct answer recommendations from the FDA for controlling the common risk factors for foodborne illness What is the purpose of the HACCP plan? - correct answer to identify significant biological, chemical, or physical hazards at specific points within a product's flow What are examples of highly specialized food processes that can be a serious health risk if procedures are not followed? - correct answer curing food and smoking food What is the reason behind curing or smoking food? - correct answer to extend shelf life In the event of a crisis, what should your written plan focus on? - correct answer preparation, response, and recovery What should be identified in each phase of your written crisis plan? - correct answer resources needed and procedures to be followed Who must approve plans for new construction or extensive remodeling? - correct answer the local regulatory authority and the local building department When choosing flooring, wall, and ceiling materials, what should you ensure? - correct answer that they are smooth and durable Why should you choose smooth and durable flooring, wall, and ceiling materials? - correct answer so it is easier to clean What should be smooth, nonabsorbent, and easy clean? - correct answer equipment that will come in contact with food What are the requirements of floor mounted equipment? - correct answer that the legs are at least 6 in. off the ground or it is sealed to a masonry base What are the requirements of tabletop equipment? - correct answer that they are put on legs at least 4 in. high or are sealed to the counter top Where are hand washing stations required? - correct answer in areas used for food prep,