Summary Servsafe final exam review (answered) .
Servsafe final exam review (answered) . - 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 Name of food and expiration date - 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 concentration - 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?
Connected book
- 2002
- 9780471225171
- Unknown
Written for
- Institution
- Cornell University
- Module
- Servsafe 2022 (SERVSAFE)
Document information
- Summarized whole book?
- No
- Which chapters are summarized?
- Unknown
- Uploaded on
- December 1, 2022
- Number of pages
- 8
- Written in
- 2022/2023
- Type
- Summary
Subjects
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servsafe
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servsafe final
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infants
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pres
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servsafe certification exam 2023
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a disease carried or transmitted to people by food
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when two or more people experience the same illness after eating the same food
