SERVSAFE FOOD SAFETY MANAGER EXAM QUESTIONS AND ANSWERS: 7TH EDITION

SERVSAFE FOOD SAFETY MANAGER EXAM QUESTIONS AND ANSWERS: 7TH EDITION "Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness? - CORRECT ANSWER Time-temperature abuse" "What is TCS food? - CORRECT ANSWER Food requiring time and temperature control for safety" "A food handler left a pan of roasted turkey breasts to cool at room temperature overnight. In addition to throwing away the turkey, what is an appropriate corrective action? - CORRECT ANSWER Make sure the food handler understands safe cooling practices" "What is an important measure for preventing foodborne illness? - CORRECT ANSWER Preventing cross-contamination" "To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know ______? - CORRECT ANSWER Whom to contact about suspicious activity" "What should food handlers do to prevent food allergens from being transferred to food? - CORRECT ANSWER Use clean and sanitized utensils when prepping the order" "What step should be taken if a manager suspects a foodborne illness outbreak? - CORRECT ANSWER Set aside the suspected product and label it with "do not use" and "do not discard"" "After which activity must food handlers wash their hands? A. Clearing tables B. Putting on gloves C. Serving customers D. Applying hand antiseptic - CORRECT ANSWER A. Clearing tables" "When is it acceptable to eat in an operation? - CORRECT ANSWER When sitting in a break area" "What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea? - CORRECT ANSWER Tell the cook to stay away from work and see a doctor" "How long can food stay in the temperature danger zone before it must be thrown out? - CORRECT ANSWER 4 hours" "What is the most common important factor in choosing a food supplier? - CORRECT ANSWER It has been inspected and complies with local, state, and federal laws" "What is the best method of checking the temperature of vacuum packed meat? - CORRECT ANSWER Place the thermometer stem or probe between two packages of product" "When cooling TCS food, the temperature must go from 135 degrees Fahrenheit to 70 degrees Fahrenheit (57 C to 21 C) in - CORRECT ANSWER 2 hours" "At what maximum internal temperature should cold TCS food be held? - CORRECT ANSWER 41 F (5 C)" "What item must customers take each time they return to a self-service area for more food? - CORRECT ANSWER Clean plate" "At what minimum internal temperature should hot TCS food be held? - CORRECT ANSWER 135 F (57 C)" "The purpose of a food safety management system is to - CORRECT ANSWER Prevent foodborne illnesses by controlling risks and hazards" "Three components of active managerial control include - CORRECT ANSWER identifying risks, corrective action, and training" "A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control? - CORRECT ANSWER Corrective action" "An operation received a violation in the outside area of the facility. The manager reviewed the area and saw that the dumpster was placed on a freshly graveled drive. The lids were closed, and the drain plug was in place to prevent the dumpster from draining. What was the problem? - CORRECT ANSWER The surface underneath the dumpster should have been paved with concrete or asphalt" "Which feature is most important for a chemical storage area? A. Good lighting B. Single-use towels C. Nonskid floor mats D. Emergency shower systems - CORRECT ANSWER A. Good lighting" "How should flatware and utensils that have been cleaned and sanitized be stored? - CORRECT ANSWER With handles facing up" "What is the correct way to clean and sanitize a prep table? - CORRECT ANSWER Remove food from the surface, wash, rinse, sanitize, air-dry" "Pete the buser poured some cleaner from its original container into a smaller, working container. What else does he need to do? - CORRECT ANSWER Label the working container with its contents" "TCS Foods list - CORRECT ANSWER *milk and dairy * Meat- beef, pork, and lamb * Shell eggs *poultry- chicken, turkey, duck *fish *shellfish and crustaceans *baked potato * heat treated plant food - cooked rice, beans, and vegetables *tofu and soy products *sprouts and sprout seeds *sliced melons, cut tomatoes, cut leafy greens *untreated garlic and oil mixtures" "The Big Six - CORRECT ANSWER Shigella spp. Salmonella Typhi Nontyphoidal Salmonella (NTS) Shiga tonxin-producing Escherichia coli (E. Coli) Hepatitis A Norovirus" "Symptoms of foodborne illness - CORRECT ANSWER Diarrhea Vomitting Fever Nausea Abdominal Cramps Jaundice" "Jaundice - CORRECT ANSWER Yellowing of the skin and eyes" "pathogens - CORRECT ANSWER harmful microorganisms (germs)" "types of biological contamination - CORRECT ANSWER bacteria, viruses, parasites, and fungi" "FAT TOM - CORRECT ANSWER The conditions that bacteria need to grow. Controlling these conditions control the growth of bacteria. Food Acidity Temperature Time Oxygen Moisture" "E. coli - CORRECT ANSWER Foods- ground beef and contaminated produce Need to know- cook ground beef to minimum internal temperature. Purchase produce from approved reputable suppliers" "Viruses - CORRECT ANSWER Require a living host to grow. Foodborne illnesses from viruses typically occur through the fecal oral route. Viruses are NOT destroyed by the normal cooking process" "Deliberate Contamination of food - CORRECT ANSWER when people actually try to contaminate food" "ALERT - CORRECT ANSWER A food defense system created by the FDA Assure Look Employees Reports Threat" "Responding to a Foodborne Illness Outbreak - CORRECT ANSWER Gathering Information Notifying Authorities Segregating Products Documenting Information Identifying Staff Cooperating with authorities Reviewing Procedures" "Food allergens - CORRECT ANSWER a protein in a food or ingredient that some people are sensitive too." "Food allergy reaction - CORRECT ANSWER when the immune system mistakenly considers the allergen to be harmful and attacks the food" "Allergy symptoms - CORRECT ANSWER Nausea, wheezing or shortness of breath, hives or itchy rashes, swelling of various parts of the body, vomitting and/or diarrhea, abdominal pain, itchy throat" "Big Eight Allergens - CORRECT ANSWER Milk Eggs Fish- bass, flounder, cod, etc Peanuts Soy Wheat Crustaceans- crab, lobster, and shrimp Tree nuts- walnuts and pecans" "Preventing allergic reactions - CORRECT ANSWER service staff must be able t tell customers about menu items that contain potential allergens. Kitchen staff must make sure that allergens are not transferred from food containing an allergen to the food served to the customer with allergies" "cross-contact - CORRECT ANSWER when allergens are transferred from food or food contact surfaces containing allergen to the food served to the customer EX: cooking different types of food in the same fryer oil" "Actions that can contaminate food - CORRECT ANSWER Scratching the scalp Running fingers through the hair Wiping or touching the nose Rubbing and ear Touching a pimple or an infected wound/boil Wearing and touching a dirty uniform coughing or sneezing into the hand Spitting in the operation" "How to wash hands - CORRECT ANSWER 1. Wet hands and arms 2. Apply soap 3. Scrub hands and arms vigorously for 10 to 15 seconds 4. Rinse hands and arms thoroughly 5. Dry hands and arms" "Where to wash hands - CORRECT ANSWER * ONLY wash hands in hand washing sink * NEVER wash hands in a sink designated for food prep" "When to wash hands - CORRECT ANSWER *When using the restroom *Touching the body or clothing *Coughing, sneezing, blowing nose, or using a handkerchief or tissue *Eating, drinking, smoking, chewing gum, or tobacco *Handling soiled items *Handling raw meat, seafood, or poultry *Taking out the garbage *Handling animals *Handling chemicals *Changing tasks *Handling money" "Hand antiseptics - CORRECT ANSWER *Also known as hand sanitizers *Liquids or gels that are used to lower the number of pathogens on the skin *NEVER to be used in place of hand-washing *ONLY to be used after hand-washing" "Hand Care Guidelines - CORRECT ANSWER *Keep fingernails sort and clean *NO false fingernails unless you wear single use gloves *NO nail polish unless you wear single use gloves" "Infected wounds - CORRECT ANSWER *cover wound with an impermeable (so liquid cannot pass through the cover) bandage *Cover with a bandage" "Single Use Gloves - CORRECT ANSWER *gloves used for ONE task and must be thrown away after each use. *Must NEVER be used in place of hand-washing" "Glove Use Guidelines - CORRECT ANSWER *Wash hands before putting on gloves *Select the correct glove size *Hold gloves by the edge when putting them on *Look for rips or tears *NEVER blow into gloves *NEVER roll gloves to make them easier to put on *NEVER wash and reuse gloves" "When to change gloves - CORRECT ANSWER *AS soon as the gloves become dirty or torn *Before beginning a different task *After an interruption, such as taking a phone call *After handling raw meat, seafood, or poultry, and before handling ready-to-eat food *After four hours of continuous use" "Bare-hand contact with food - CORRECT ANSWER *do NOT handle ready-to-eat food with bare hands *with high risk populations, NEVER handle ready-to-eat food with bare hands" "Work Attire Guidelines - CORRECT ANSWER *Hair must be restrained in a clean hat or other restraint *NO hair accessories *NO false eye lashes *beard restraint must be worn for facial hair *Clean clothing must be worn, and change as necessary *Street clothes should be stored in designated areas *Remove aprons when leaving the prep areas *NEVER wipe hands on apron *remove jewelry from hands and arms *ONLY plain band ring may be worn *Ask employer about other types of jewlery (facial piercings, necklaces, etc)" "Restrict from working with exposed food, utensils, and equipment - CORRECT ANSWER *the food handler has an infected wound or boil that is not properly covered *The food handler has a sore throat with fever *the food handler has a persistent sneeze, cough, or runny nose that causes discharge" "Exclude the food handler from the work operations - CORRECT ANSWER *the food handler has a sore throat with a fever AND works with a high risk population *The food handler has vomiting and diarrhea *The food handler has jaundice *The food handler has been diagnosed with norovirus, Shigella, Nontyphoidal salmonella, E. Coli, Hepatitis A, Salmonella Typhi" "Flow of Food - CORRECT ANSWER The Path Food takes throughout the operation *Purchasing *Receiving *Storing *Preparation *Cooking *Holding *Cooling *Reheating *Service" "Guidelines for preventing Cross-Contamination - CORRECT ANSWER *Use separate equipment for raw and ready-to-eat food *Clean and sanitize before and after tasks *Prep raw and ready to eat food at different times *Buy prepared food" "Temperature Danger Zone - CORRECT ANSWER *pathogens grown in this range *41 degree to 135 degrees" "70 degrees to 125 degrees - CORRECT ANSWER *pathogens grown rapidly in this range" "Avoiding Time Temperature Abuse - CORRECT ANSWER *Monitor temperatures *Tools - use the correct kind of thermometer *Recording - record food temperatures regularly with time stamps *Time and temperature control - Limit the amount of time that food spends in the TDZ *Corrective Actions- make sure food handlers know how to correct issues when time and temperature requirements are not met." "Bimetallic stemmed thermometer components - CORRECT ANSWER * insert stem into the food up to the dimple *best for thick cuts of meat *calibration nut - where you can adjust the thermometer to make it accurate" "Thermocouples and thermistors - CORRECT ANSWER Similar types of thermometers that measure the temperature of food or a surface" "immersion probe - CORRECT ANSWER *checks the temps of liquids" "surface probe - CORRECT ANSWER checks the temps of flat cooking equipment" "penetration probe - CORRECT ANSWER *use these to check the internal temperature of food *Best for think cuts of food" "Air probes - CORRECT ANSWER check the temperature inside coolers and ovens" "Infared (laser) thermometers - CORRECT ANSWER *measure the temp of food and equipment surfaces *do NOT touch the surface, therefore good for avoiding cross contamination *Can NOT measure air temperatures or internal temperature of food--just surface temperatures" "TTI - CORRECT ANSWER *time temperature indicator *attached to food packaging from supplier *color changes when food had been time temperature abused" "General Thermometer Guidelines - CORRECT ANSWER *Must be washed, rinsed, sanitized, and air dried *Calibrate - after bumped or dropped, after exposure to extreme temperatures, before deliveries arrive, and before each shift *Accuracy- must be accurate to + or - 2 degrees *Checking temperatures- insert into the thickest part of the food and take readings in 2 different spots" "Boiling point calibration method - CORRECT ANSWER Adjusting the thermometer to the temperature at which water boils (212 degrees Fahrenheit)" "Ice Point Calibration Method - CORRECT ANSWER Adjusting the thermometer to the point at which water freezes (32 degrees Fahrenheit)" FATTOM - CORRECT ANSWER •The conditions needed by foodborne bacteria to grow •Food, Acidity, Time, Temperature, Oxygen, Moisture" "Biological Contaminants - CORRECT ANSWER •Pathogens: viruses, parasites, fungi, and bacteria. •Symptoms: diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice •Prevention: good personal hygiene, purchasing from approved reputable sources, discard moldy food, keep food out of danger zone •Plants, mushrooms, and seafood carry toxins" "Chemical Contaminants - CORRECT ANSWER •Chemicals: cleaners, sanitizers, and polishes •Symptoms: vomiting, diarrhea •Prevention: purchase from approved reputable sources, store away from prep/storage/service areas, use for intended use, follow manufacturers' directions, etc. •Certain types of kitchenware and equipment made from pewter, copper, zinc, or painted pottery can cause contamination" "Physical Contaminants - CORRECT ANSWER •Foreign objects: metal shavings, staples, bandages. •Symptoms: bleeding, pain, cuts, dental damage, chocking •Prevention: purchase from approved reputable sources, inspect food received, good personal hygiene" "Danger Zone - CORRECT ANSWER •The temperature range between 41°F and 135°F in which foodborne microorganisms rapidly grow •Food can be in danger zone only for 2 hours •Bacteria grow fastest from 70°F to 125°F" "Which cut fruits/vegetables are a TCS food? - CORRECT ANSWER Melons, tomatoes, and leafy greens" "The Big Six - CORRECT ANSWER •Shigella spp. •Salmonella Typhi •Nontyphoidal Salmonella (NTS) •E. coli, full name is Shiga toxin-producing Escherichia coli (STEC) •Hepatitis A •Norovirus" "Time Controlled Food (TCS) - CORRECT ANSWER •Food requiring time and temperature control for safety •Examples: milk and dairy products, meat (beef, pork, lamb), fish, baked potatoes, shell eggs, poultry, shellfish and crustaceans, heat treated plant food such as cooked rice, beans, and vegetables" "Receiving temperature for dairy (not milk)? - CORRECT ANSWER 45°F or lower" "How long do you scrub hands when handwashing? - CORRECT ANSWER 10 to 15 seconds" "What is approved for Employee beverages? - CORRECT ANSWER Employees can drink from a covered container. Such container will include a lid with a straw or a sip-lid top." "How to prevent time temperature abuse during receiving - CORRECT ANSWER •Inspect and store each delivery before accepting another one Schedule deliveries at a time when they can be received correctly •Check items for correct temperatures and signs of thawing and refreezing" "What is good personal hygiene? - CORRECT ANSWER Daily maintenance of cleanliness by practicing good sanitary habits such as handwashing (when, where, and how), hand care, personal cleanliness, correct work attire, etc." "What is the most important part of personal hygiene? - CORRECT ANSWER Handwashing" "Which symptoms should an employee be excluded for? - CORRECT ANSWER Vomiting, diarrhea, and jaundice (yellow skin or eyes)" "What are the proper handwashing steps and supplies? - CORRECT ANSWER •Supplies: designated handwashing sink, hot and cold running water, soap, disposable paper towels or hand dryer, garbage container, sign/poster telling staff to wash hands before returning to work •Handwashing Steps: 1. wet hand and arms 2. apply enough soap to build up a good lather 3. scrub hand and arms vigorously for 10 to 15 seconds while cleaning your fingertips, under fingernails, and between fingers 4. rinse hands 5. dry hands and arms with single-use paper towel or hand dryer" "Handwashing sink temperature? - CORRECT ANSWER 100°F" "When are gloves required? Additional glove info. - CORRECT ANSWER •Handling food •Purchasing: buy gloves that are approved for foodservice, are single-use only, different types for different tasks, many sizes, different materials •Using: Wash hands before putting on gloves, choose correct size, avoid touching glove, check for rips and tears. •Never wash and reuse, blow into, or roll gloves •Change gloves when dirty, torn, begging a new task, 4 hours of continuous use" "What is the best way to prevent Norovirus? - CORRECT ANSWER Practicing good personal hygiene. Mainly handwashing" "Primary source of Hepatitis A - CORRECT ANSWER People's feces" "How long should shellfish tags be kept for? - CORRECT ANSWER 90 Days" "What information is required on Shellfish tags? - CORRECT ANSWER Shipper ID, when and where shellfish were harvested, date shipped, type of shellfish, country of origin, quantity, destination, date last shellfish was removed" "Signs of jaundice and Hepatitis A - CORRECT ANSWER •Jaundice: yellowing of skin and eyes •Hepatitis A: fever, general weakness, nausea, abdominal pains, and jaundice" "Who are most at risk for foodborne illnesses? - CORRECT ANSWER High-Risk Population group includes elderly people, very young children (preschool age), and people with compromised immune systems" "Where to store dirty aprons - CORRECT ANSWER Hung up on a designated area, in a non absorbent container or washable laundry bag" "What is HACCP? - CORRECT ANSWER •Stands for Hazard Analysis Critical Control Point •System based on the idea that if significant biological, chemical, or physical hazards are identified at specific points within a product's flow through the operation, they can be prevented, eliminated, or reduced to safe levels •Must be written and can be unique to a establishment" "What are the 7 HACCP principals needed to create a HACCP plan? - CORRECT ANSWER •1. Conduct a hazard analysis 2. Determine critical control points (CCPs) 3. Establish critical limits 4. Establish monitoring procedures 5. Identify corrective actions 6. Verify that the system works 7. Establish procedures for record keeping and documentation •Simplified: identify and evaluate hazards, establish ways to control them, maintain plan/system and verify its effectiveness" "Conducting a hazard analysis - CORRECT ANSWER •First identify and asses potential hazards in the food you serve. start by looking at how food is processed -Common processes: prepping and serving without cooking (ex. salads), prepping and cooking for same-day service ( ex. hamburgers), prepping/cooking/holding/cooling/reheating/ and serving (ex. soup). Look at menu and identify items processed like this •Next identify the TCS food •Determine where food safety hazards are likely to occur for each TCS food" "Common food allergens - CORRECT ANSWER milk, soy, eggs, wheat, fish (bass flounder, cod), crustacean shellfish (crab, lobster, shrimp), peanuts, tree nuts (walnuts, pecans)" "Hives and what to do when a customer has a allergic reaction - CORRECT ANSWER •Hives look like itchy rashes •If customer is having a allergic reaction call 911 and inform them of the allergic reaction •Preventing allergic reactions: describe dishes, identify ingredients, suggest items, identify the allergen special order, deliver food" "What are receiving temps for TCS foods? - CORRECT ANSWER •Cold TCS food: 41°F or lower •Live shellfish (oysters, mussels, clams, and scallops): air temp of 45°F and internal temp less than 50°F. •Shucked shellfish: 45°F or lower. •Milk: 45°F or lower •Shell eggs: air temp of 45°F or lower •Hot TCS food: 135°F or higher •Frozen food: should be frozen solid with no signs of thawing and refreezing." "When should food be discarded from day of prep? - CORRECT ANSWER 7 days" "USDA - who are they and what do they do? - CORRECT ANSWER •Stands for U.S. department of agriculture •Is a federal agency responsible for regulating and inspecting meat, poultry, and eggs, and food that crosses state boundaries or involves more than one state •Issues the FDA food code that provides recommendations for food safety regulations. created for city, county, state, and tribal agencies that regulate foodservice for restaurants, retail food stores, vending operations, schools, day care centers, hospitals, and nursing homes •They also provide technical support and training available for industry and regulatory agencies" "Hierarchy of food storage in refrigerator - CORRECT ANSWER Storage order: 1. Ready-to-eat foods 2. Seafood 3. Whole cuts of beef and pork 4. Ground meat and ground fish 5. Whole and ground poultry" "What are the 2 methods to calibrate thermometers and at what temps? - CORRECT ANSWER •Ice point method: adjust the thermometer to the temp at which water freezes (32°F) •Boiling point method: adjust the thermometer to the temp at which water boils (212°F)" “What is a foodborne-illness outbreak? - CORRECT ANSWER When two or more people report the same illness from eating the same food" "Which is a ready to eat food? A. Uncooked rice B. Raw deboned chicken C. Sea salt D. Unwashed green beans - CORRECT ANSWER C. Sea salt" "Why are preschooled-age children at a higher risk for foodborne-illness1? - CORRECT ANSWER They have not built up strong immune systems" "Which is a TCS food? A. Bread B. Flour C. Sprouts D. Strawberries - CORRECT ANSWER C. Sprouts" "The 5 most common risk factors that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and ________? - CORRECT ANSWER Purchasing food from unsafe sources" "What is one possible function of a government agency that is responsible for food safety? - CORRECT ANSWER Approving a construction project" "What are the most common symptoms of a foodborne illness? - CORRECT ANSWER Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice" "How does most contamination of food happen? - CORRECT ANSWER When people cause the contamination" "What is the most important way to prevent a foodborne illness from bacteria? - CORRECT ANSWER Control time and temperature" "What is the most important way to prevent a foodborne illness from viruses? - CORRECT ANSWER Practice good personal hygiene" "Parasites are commonly linked with what type of food? - CORRECT ANSWER Seafood" "A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness? - CORRECT ANSWER Biological toxins" "A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chemical contamination, what should be done differently? - CORRECT ANSWER Store sanitizer bottle away from prep area" "When washing hands, what is the minimum time you should scrub with soap? - CORRECT ANSWER 10 seconds" "What should food handlers do after prepping food and before using the restroom? - CORRECT ANSWER Take off their aprons" "A food handler will be wearing single-use gloves to assemble boxed lunches. When must the food handler's hands be washed? - CORRECT ANSWER Before putting on the gloves" "A cook wore singe-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made? - CORRECT ANSWER The cook did not wash hands and put on new gloves before slicing the hamburger buns" "Who is most at risk of contaminating food? A. A food handler whose spouse works primarily with high risk populations B. A food handler whose young daughter has diarrhea C. A food handler who gets a lot of aches and pains D. A food handler who eats a lot of rare meat - CORRECT ANSWER B. A food handler whose young daughter has diarrhea" "A food handler has diarrhea and has been diagnosed with an illness from Shigella spp. What should the manager tell this food handler to do? - CORRECT ANSWER Stay home until approved to return to work" "A food handler prepares meals for a child day care center. What symptoms require this food handler to stay home from work? A. Thirst with itching B. Soreness with fatigue C. Sore throat with fever D. Headache with soreness - CORRECT ANSWER C. Sore throat with fever" "A food handler has finished trimming raw chicken on a cutting board and needs the board to prep vegetables. What must be done to the cutting board? - CORRECT ANSWER It must be washed, rinsed, and sanitized" "How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading? - CORRECT ANSWER To the dimple in the thermometer stem" "Which probe should be used to check the temperature of a chicken breast? - CORRECT ANSWER Penetration probe" "At what temperatures do most foodborne pathogens grow most quickly? - CORRECT ANSWER Between 70 degrees Fahrenheit and 125 degrees Fahrenheit (21 degrees Celsius and 52 degrees Celsius)" "Which practice can help prevent time-temperature abuse? - CORRECT ANSWER Limiting the amount of food that can be removed from a cooler for prepping" "Which thermometer is used to measure surface temperature? - CORRECT ANSWER Infrared thermometer" "A thermometer used to measure the temperature of food must be accurate to what temperature? - CORRECT ANSWER +/_ 2 degrees Fahrenheit or +/_ 1 degrees Celsius" "Which practice can help prevent cross-contamination? - CORRECT ANSWER Using color-coded cutting boards" "What device can be used to monitor both time and temperature abuse during the shipment or storage of food? - CORRECT ANSWER Time-temperature indicator" "What is the correct temperature for receiving cold TCS food? - CORRECT ANSWER 41 degrees Fahrenheit (5 degrees Celsius) or lower" "Milk can be received at 45 degrees Fahrenheit (7 degrees Celsius) under what condition? - CORRECT ANSWER It is cooled to 41 degrees Fahrenheit (5 degrees Celsius) or lower in 5 hours" "What causes large ice crystals to form on frozen food and its packaging? - CORRECT ANSWER Time-temperature abuse" "Whole potatoes were coated with olive oil and salt, baked in-house, and stored in a cooler for several days. What must be included on the label for the baked potatoes? - CORRECT ANSWER Date that the food should be discarded" "When must you discard tuna salad that was prepped on July 19? - CORRECT ANSWER July 25" "What is the problem with storing raw ground turkey above raw ground pork? - CORRECT ANSWER Cross-contamination" "Due to an operation's space limits, ready-to-eat and uncooked foods must be stored in the same cooler. How should foods be stored, in top-to-bottom order? - CORRECT ANSWER According to minimum internal cooking temperatures, with ready-to-eat foods on the top shelf and poultry on the bottom" "How many inches (centimeters) from the floor should food be stored? - CORRECT ANSWER At least 6 inches (15 centimeters)" "Why must prep tables be cleaned and sanitized between uses? - CORRECT ANSWER To prevent cross-contamination" "What should happen to food right after it is thawed in a microwave oven? - CORRECT ANSWER Cook it in conventional cooking equipment" "A food handler left a hotel pan of pasta salad on the prep table while preparing several lunch orders. What is the problem with this situation? - CORRECT ANSWER Time-temperature abuse" "What is the maximum water temperature allowed when thawing food under running water? - CORRECT ANSWER 70 F (21 C)" "What is the required minimum internal cooking temperature for ground turkey? - CORRECT ANSWER 165 F (74 C) for 15 seconds" "A safe way to cool a stockpot of meat sauce is to put it into a - CORRECT ANSWER Sink of ice water" "Which food should not be served to high-risk populations? A. Vegetable stir-fry B. Grilled salmon C. Roasted chicken D. Raw oysters - CORRECT ANSWER D. Raw oysters" "To what temperature must soup that contains cooked beef be reheated for hot holding? - CORRECT ANSWER 165 F (74 C) for 15 seconds" "When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step? - CORRECT ANSWER 60 minutes" "Which part of the plate should a food hander avoid touching when serving customers? - CORRECT ANSWER Top" "An operation has a self-service salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar? - CORRECT ANSWER 8" "An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served, or thrown out? - CORRECT ANSWER 4" "How often must you check the temperature of food that is being held with temperature control? - CORRECT ANSWER At least every 4 hours" "A pan of lasagna at 165 F (74 C) was packed in a heated cabinet for off-site delivery. What is the minimum information that should be on the pan label? - CORRECT ANSWER Use-by date and time and reheating and service instructions" "Which may be handled with bare hands? A. Cooked pasta for salad B. Chopped potatoes for soup C. Canned tuna for sandwiches D. Pickled watermelon for garnish - CORRECT ANSWER B. Chopped potatoes for soup" "When a utensil is stored in water between uses, what are the requirements? - CORRECT ANSWER Running water at any temperature, or a container of water at 135 F (57 C) or higher" "A manager's responsibility to actively control risk factors for foodborne illnesses is called - CORRECT ANSWER Active managerial control" "A pest control program is an example of a(n) - CORRECT ANSWER Food safety program" "A cook preps beef tenderloin on a cutting board and then immediately cuts pies for dessert on the same cutting board. This is an example of which risk factor? - CORRECT ANSWER Using contaminated equipment" "A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control? - CORRECT ANSWER Management oversight" "One way for managers to show that they know how to keep food safe is to - CORRECT ANSWER Become certified in food safety" "What are the most common food safety features to look for when selecting flooring, wall, and ceiling materials? - CORRECT ANSWER Smooth and durable" "What organization creates national standards for foodservice equipment? - CORRECT ANSWER NSF" "When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least - CORRECT ANSWER 4 inches (10 centimeters)" "An operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem? - CORRECT ANSWER The ventilation system is not working correctly" "A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and ___? - CORRECT ANSWER Soap" "What is the only completely reliable method for preventing backflow? - CORRECT ANSWER Air gap" "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? - CORRECT ANSWER Created a cross-contamination" "A broken water main has caused the water in an operation to appear brown. What should the manager do? - CORRECT ANSWER Contact the local regulatory authority before use" "What is the best way to eliminate pests that have entered the operation? - CORRECT ANSWER Work with a licensed pest control operator (PCO)" "What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine? - CORRECT ANSWER Maximum registering thermometer" "What is the acceptable contact time when sanitizing food contact surfaces? - CORRECT ANSWER Soak the item in a chlorine solution for 7 seconds" "If food contact surfaces are in constant use, how often must they be cleaned and sanitized? - CORRECT ANSWER Every 4 hours" "What must food handlers do to make sure sanitizing solution for use on food contact surfaces has been made correctly? - CORRECT ANSWER Test the solution with a sanitizer kit" "George is getting ready to wash dishes in a three compartment sink. What should be his first task? - CORRECT ANSWER Clean and sanitize the sinks and drain boards" "What information should a master cleaning schedule contain? - CORRECT ANSWER What should be cleaned, when, by whom, and how" foodborne illness (fbi) - CORRECT ANSWER a disease transmitted to people by food" "foodborne illness outbreak - CORRECT ANSWER when 2 or more people have the same symptoms after eating the same food" "TCS food - CORRECT ANSWER food that needs time and temperature control for safety" "ready to eat food - CORRECT ANSWER food that can be eaten without further preparation, washing or cooking EX deli-meats, washed fruits and veggies, bakery items, and sugar, spices, and seasonings" "3 major contaminants - CORRECT ANSWER biological, chemical, and physical" "5 most common food handling mistakes - CORRECT ANSWER purchasing food from unsafe sources, failing to cook food correctly, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene" "Practices related to foodborne illness - CORRECT ANSWER Time Temperature Abuse, Cross Contamination, poor personal hygiene, and poor cleaning and sanitizing" "time-temperature abuse - CORRECT ANSWER when food stays too long at temperatures that are good for the growth of pathogens" "cross-contamination - CORRECT ANSWER when pathogens are transferred from one surface or food to another" "Populations at high risk for foodborne illnesses - CORRECT ANSWER elderly people, pre-school aged children, and people with compromised immune systems" "State and local health departments - CORRECT ANSWER writes the code that regulates retail and foodservice operations" "Center for Disease Control (CDC) and Public Health Service (PHS) - CORRECT ANSWER Conduct research into the cause of foodborne-illness outbreaks. Also, inspects retail and foodservice operations" "United States Department of Agriculture (USDA) - CORRECT ANSWER Inspects meat, poultry, and eggs" "Food and Drug Administration (FDA) - CORRECT ANSWER Writes the Food Code" "Prevention measures for keeping food safe - CORRECT ANSWER *controlling time and temperature *preventing cross contamination *practicing good personal hygiene *purchasing from approved reputable suppliers *cleaning and sanitizing items correctly" "Major bacteria that cause foodborne illness - CORRECT ANSWER Salmonella typhi nontyphoidal salmonella Shigella Shiga toxin- producing E. Coli" "Salmonella Typhi - CORRECT ANSWER Foods - Ready to eat foods and beverages Need to know- bacteria lives in human intestinal tract and bloodstream" "Nontyphoidal Salmonella - CORRECT ANSWER Foods-poultry and eggs, meat, milk and dairy products, produce (tomatoes, peppers, and cantaloupes) Need to know- farm animals such as chickens carry the disease. Prevent by cooking eggs and poultry to minimum internal temperature" "Shigella - CORRECT ANSWER Foods-food easily contaminated by hands such as salads with TCS foods (potato, tuna , shrimp, macaroni, and chicken) and food that has made contact with contaminated water Need to know- Control flies. Flies transfer bacteria from feces to food" "Hepatitis A - CORRECT ANSWER Foods- Ready to eat food and shellfish from contaminated water Need to know- exclude food handler who has been diagnosed with illness. People who carry the disease have jaundice. Avoid bare-hand contact with ready to eat food" "Norovirus - CORRECT ANSWER Foods- Ready to eat food and shellfish from contaminated water Need to know- exclude food handler who has been diagnosed with illness. Avoid bare-hand contact with ready to eat food" "fecal-oral route - CORRECT ANSWER when food become contaminated with feces from food handlers who have not washed their hands properly" "Parasites - CORRECT ANSWER require a living host to live and reproduce and are associated with seafood, wild game, and food processes with contaminated water" "Fungi - CORRECT ANSWER yeasts, molds, and mushrooms" "histamine - CORRECT ANSWER occur when fish is time temperature abused. Most often associated with tuna, bonito, mackerel, and mahimahi" "ciguatera toxin - CORRECT ANSWER Fish become contaminated when eating smaller fish contaminated with the toxin. Associated with barracuda, snapper, grouper, and amberjack."