SERVSAFE Exam 7th Edition
After a foodborne illness, what may an operation experience? - ANSWER-negative publicity, decreased
business, lawsuits, legal fees, increased insurance premiums, and personnel issues
.After how many days in storage must a TCS food be discarded? - ANSWER-7 days
.After the first 2 hours, at what temperature must a TCS food be cooled from and within how long? -
ANSWER-70 F to 41 F or lower, within the next 4 hours
.At what levels is the FDA Food Code written and enforced? - ANSWER-state and local
.At what temperature must TCS foods be cooled from and within how long? - ANSWER-135 F to 70 F,
within 2 hours
.Before recording the temperature of a food, what should you wait for? - ANSWER-for the thermometer
reading to steady
.Before using chemicals, what should be done to the food around them? - ANSWER-it should be covered
or removed from the area
.Define active managerial control. - ANSWER-the manager's responsibility to control the risk factors of
foodborne illness
.Define backflow. - ANSWER-the reverse flow of contaminants through a cross connection into a
drinkable water supply
.Define cross contamination. - ANSWER-when pathogens are transferred from one surface or food to
another
.Define foodborne illness. - ANSWER-a disease transmitted to people by food
,.Define public health interventions. - ANSWER-recommendations from the FDA for controlling the
common risk factors for foodborne illness
.Define the flow of food. - ANSWER-the path food takes in your operation from purchasing to service
.How are foodborne illnesses linked with mushrooms caused? - ANSWER-by eating toxic wild
mushrooms collected by amateur hunters
.How can a food handler threaten the safety of food? - ANSWER-by failing to cook the food enough,
holding food at incorrect temperatures, contaminating equipment, and practicing poor personal hygiene
.How can a staff's food safety training needs be identified? - ANSWER-by testing their knowledge,
observing their performance, and noting their areas of weakness
.How can backflow be prevented? - ANSWER-by vacuuming breakers, an air gap, double checking valve
backflow preventers, and reduced pressure zone backflow preventers
.How can chemical contamination be prevented? - 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 cross contamination be prevented? - 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
.How can deliberate contamination be prevented? - ANSWER-make food very difficult to tamper with
.How can fish become toxic? - ANSWER-when fish eat smaller fish containing the toxin
.How can foodborne illnesses caused by parasites be prevented? - ANSWER-by purchasing products
from approved, reputable suppliers
, .How can pathogens be spread to food? - ANSWER-if equipment has not been cleaned and sanitized
correctly between uses
.How can physical contamination be prevented? - 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 shellfish, such as oysters, become contaminated? - ANSWER-when they eat marine algae that
have a toxin
.How can the growth of pathogens be prevented in food? - ANSWER-by giving the food time and
temperature control
.How can time temperature abuse be avoided? - 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
.How can you make food cool faster? - ANSWER-by reducing its size
.How high off the ground must storage shelves be? - ANSWER-6 in
.How often should food contact surfaces be cleaned? - ANSWER-after every use
.How often should the internal temperature of TCS foods be checked? - ANSWER-every 4 hours
.How often should the shelf life of food in vending machines be checked? - ANSWER-daily
.How should food be reheated and cooked? - ANSWER-at required minimum internal temperatures for a
specific amount of time
.How should food never be thawed? - ANSWER-at room temperature
After a foodborne illness, what may an operation experience? - ANSWER-negative publicity, decreased
business, lawsuits, legal fees, increased insurance premiums, and personnel issues
.After how many days in storage must a TCS food be discarded? - ANSWER-7 days
.After the first 2 hours, at what temperature must a TCS food be cooled from and within how long? -
ANSWER-70 F to 41 F or lower, within the next 4 hours
.At what levels is the FDA Food Code written and enforced? - ANSWER-state and local
.At what temperature must TCS foods be cooled from and within how long? - ANSWER-135 F to 70 F,
within 2 hours
.Before recording the temperature of a food, what should you wait for? - ANSWER-for the thermometer
reading to steady
.Before using chemicals, what should be done to the food around them? - ANSWER-it should be covered
or removed from the area
.Define active managerial control. - ANSWER-the manager's responsibility to control the risk factors of
foodborne illness
.Define backflow. - ANSWER-the reverse flow of contaminants through a cross connection into a
drinkable water supply
.Define cross contamination. - ANSWER-when pathogens are transferred from one surface or food to
another
.Define foodborne illness. - ANSWER-a disease transmitted to people by food
,.Define public health interventions. - ANSWER-recommendations from the FDA for controlling the
common risk factors for foodborne illness
.Define the flow of food. - ANSWER-the path food takes in your operation from purchasing to service
.How are foodborne illnesses linked with mushrooms caused? - ANSWER-by eating toxic wild
mushrooms collected by amateur hunters
.How can a food handler threaten the safety of food? - ANSWER-by failing to cook the food enough,
holding food at incorrect temperatures, contaminating equipment, and practicing poor personal hygiene
.How can a staff's food safety training needs be identified? - ANSWER-by testing their knowledge,
observing their performance, and noting their areas of weakness
.How can backflow be prevented? - ANSWER-by vacuuming breakers, an air gap, double checking valve
backflow preventers, and reduced pressure zone backflow preventers
.How can chemical contamination be prevented? - 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 cross contamination be prevented? - 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
.How can deliberate contamination be prevented? - ANSWER-make food very difficult to tamper with
.How can fish become toxic? - ANSWER-when fish eat smaller fish containing the toxin
.How can foodborne illnesses caused by parasites be prevented? - ANSWER-by purchasing products
from approved, reputable suppliers
, .How can pathogens be spread to food? - ANSWER-if equipment has not been cleaned and sanitized
correctly between uses
.How can physical contamination be prevented? - 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 shellfish, such as oysters, become contaminated? - ANSWER-when they eat marine algae that
have a toxin
.How can the growth of pathogens be prevented in food? - ANSWER-by giving the food time and
temperature control
.How can time temperature abuse be avoided? - 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
.How can you make food cool faster? - ANSWER-by reducing its size
.How high off the ground must storage shelves be? - ANSWER-6 in
.How often should food contact surfaces be cleaned? - ANSWER-after every use
.How often should the internal temperature of TCS foods be checked? - ANSWER-every 4 hours
.How often should the shelf life of food in vending machines be checked? - ANSWER-daily
.How should food be reheated and cooked? - ANSWER-at required minimum internal temperatures for a
specific amount of time
.How should food never be thawed? - ANSWER-at room temperature
