Servsafe final exam 2023 with complete solution

Foodborne Illness - answerA disease carried or transmitted to people by food Foodborne Illness Outbreak - answerWhen two or more people experience the same illness after eating the same food High Risk Populations - answerInfants, preschool age children, pregnant women, the elderly, people taking meds, people who are ill Temperature Control for Safety - answerTCS 41-135 - answerDanger Zone TCS Foods - answerMilk, eggs, shellfish, fish, meats, meat alternatives, untreated garlic and oil mixtures, baked potatoes, raw sprouts, cooked rice, cut tomatoes, and cut melos Biological, physical, chemical - answer3 types of contamination Biological contaminants - answerBacteria, virus, parasites, fungi, natural toxins Chemical contaminants - answerCleaners, sanitizers, toxic metal from Non Food Service Grade utensils and cookware, pesticides Physical contaminants - answerForeign objects Top reasons for outbreak - answer1. Purchasing food from unsafe sources 2. Failing to cook food adequately 3. Holding food at incorrect temps 4. Contaminated equipment 5. Poor personal hygiene TTC, cross contamination, poor personal hygiene - answer3 ways food becomes contaminated Time- temperature abuse - answerTCS foods are left in the danger zone for more than 4 hours Cross contamination - answerContaminants cross to a food that is not going to be cooked any further Poor personal hygiene - answerFood handlers cause foodborne illness Foodborne infections - answerWhen a person eats food containing pathogens Foodborne intoxications - answerResult when a person eats food containing pathogens, which then grow in the intestines and cause illness Bacteria - answerFound everywhere and under favorable conditions, can grow rapidly Food, Acidity, Temperature, Time, Oxygen, Moisture - answerFATTOM Viruses - answerPracticing good personal hygiene and minimizing bare hand contact with ready to eat food can help defend against Fish toxins - answerScombroid and Ciguatera are Approved supplier - answerAll produce should be purchased from an Allergic reaction - answerItching, tightening of throat, wheezing, hives, swelling, diarrhea, vomiting, cramps, and loss of consciousness are all signs of Common food allergens - answerMilk, dairy, eggs, shellfish, fish, wheat, soy, peanuts, and tree nuts are all 100F - answerWhen properly washing hands, water should be 4 - answerGloves must be changed every hours or when starting a new task Plain wedding band - answerThe only jewelry allowed is a Restricted - answerEmployees with a sore throat with a fever should be from working with or around food Excluded - answerEmployees with active Jaundice, diarrhea or vomiting should be from working with or around food Contact the health department - answerIf employees are diagnosed with Salmonella, Shigella, E. Coli, Hepatitis A, or Norovirus you should Calibrated - answerThermometers should be before each shift to ensure accuracy Sensing area - answerA bimetallic stemmed thermometer should be immersed in the product from the tip to the end of the Internal - answerAn infrared thermometer cannot be used to take the temperature Penetration - answer probe is used for internal temperature of food Immersion - answer probe is used for liquids Surface - answer probe is used for surface False - answerT or F: Glass thermometers can be used to measure food temperatures Approved Supplier - answerA has been inspected and meets all applicable local, state, and federal laws 41F or lower - answerCold TCS foods must be delivered at 45F or lower - answerLive Shellfish and Shell eggs must be delivered at 135F or higher - answerHot TCS foods must be delivered at Frozen solid - answerFrozen foods must be delivered Name of food and expiration date - answerAll packaging and containers should be labeled with Refrigerators - answer must be set at 39F or lower 70F - answerCool food to before placing in refrigerator Dry storage - answer areas should be kept at 50-70F with a relative humidity of 50-60% 6 - answerFood in dry storage should at least be inches off the ground 41F or lower - answerFresh meat, poultry, fish and dairy products should be stored at 90 days - answerThe shell stock identification tags must be kept for from the date the last one was sold or served washed, mold - answer should not be washed before storage because it increases chances of 7 - answerUHT items should be stored in the fridge at 41F or lower for a max of days Thaw - answer frozen food in the refrigerator, under cool running water, in a microwave oven, or as part as cooking process Room temperature - answerNever thaw food at 165F - answerTemp for chicken, stuffed meats, stuffed pasta, leftovers, food cooked in the microwave 155F - answerTemp for ground meat, injected meat, eggs to be held 145F - answerTemp for steak, chops, fish, roasts, eggs short order 135F - answerTemp for vegetables, fruit, pasta, beans 165 - answerLeftover TCS foods must be reheated to an internal temp of within two hours 4 - answerCheck the internal temp of food being held at least every hours 135 or higher - answerHot holding should be held at 41 or lower - answerCold holding should be held at 4 hours - answerHot food can be held for a max of 6 hours - answerCold food can be held at a max of Unsafe sources, cooked improperly, improper temperatures, contaminated equipment, poor personal hygiene - answer5 most common causes of foodborne illness Hazard Analysis Critical Control Point (HACCP) - answerFocuses on identifying specific points where it is essential to prevent, eliminate, or reduce biological, chemical, or physical hazards to a safe level Coving - answerCurved, sealed edge placed between the floor and the wall to make cleaning easier Restrooms - answer must have hot/cold water, soap, a means to dry hands, waste container, signage saying employees must wash hands True - answerTrue or False: Vacuum beakers and air gaps can be used to control backflow Food prep area - answer50 foot candles are used for 20 - answer foot candles are used for handwashing, buffet, restrooms, wait stations, and display areas 10 - answer foot candles are used inside walk-in refrigerators, dry storage areas, and dining rooms Cleaning - answerThe process of removing food and other types of soil from a surface Sanitizing - answerThe process of reducing the number of harmful microorganisms from a clean surface to safe levels Wash, Rinse, Sanitize, Air-Dry - answerFood- contact surfaces 3 step process Water temp, pressure, conveyor speed, and chemical concentration - answerInformation should be posted on the dishwashing machine regarding MSDS - answerKeep for each chemical in a location to all employees on the job Roaches - answerOily smell, dropping look like grains of black pepper, and capsule egg cases can indicate Rodents - answerDroppings, signs of gnawing, tracks, nesting materials and holes can be signs of Flies - answer can carry Shigellosis and typhoid fever Federal, State, local - answerGovernment control regarding food safety in the US is exercised at three levels State and local - answerRegulations are usually enforced at the levels Staph - answerOften found in hospitals, on faces, and in the nose E. Coli - answerTypically found in undercooked beef Listeria - answerCauses miscarriage, found in deli meats Bacillus Cereus - answerFound in cooked rice dishes False - answerTrue or False: Cooking or freezing can kill spores Immune system - answerPre-school age children are at higher risk for foodborne illness because their is weak TCS - answerSprouts is a food Time-temperature abuse - answerRaw chicken breasts are left out at room temperature on a prep table. What is the main risk that could cause a foodborne illness? Poor sanitizing - answerA 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? Foodborne illness - answerDiarrhea, vomiting, fever, nausea, abdominal cramps and jaundice are all common symptoms of TTC - answerWhat is the most important way to prevent a foodborne illness from bacteria? Norovirus - answerA customer complained of vomiting and diarrhea a few hours after eating raw oysters. What pathogen probably caused the illness? Seafood - answerParasites are commonly linked with what type of food? Toxin - answerA customer had a reversal of hot and cold sensations after eating seafood. What probably caused the illness? Food allergies - answerEggs and peanuts are dangerous for people with Allergic reaction - answerWheezing and shortness of breath are symptoms of Frozen - answerFish must be correctly before you receive it Reconditioning - answerCleaning the surface of some tomato sauce cans so they can be accepted is an example of 7 days - answerHow long can ready to eat TCS food that was prepped in house be stored if it was held at 41F or lower? In front - answerWhen storing food using the FIFO method, where should the food with the earliest use by dates be stored? Cross contamination - answerWhat is the problem with storing raw ground beef above prepped salads? Lettuce, Salmon, pork, chicken - answerFresh pork roast, fresh salmon, lettuce, and chicken breasts should be stored in what order Cook it - answerWhat must food handlers do immediately after thawing food in the microwave? Cross contamination - answerWhat can occur if prep tables are not sanitized between uses? Time temp abuse - answerA 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? 165F - answerWhat is the minimum internal cooking temperature for eggs, meat, poultry, and seafood cooked in a microwave? 155F - answerWhat is the minimum internal cooking temperature for eggs that will be hot held for service? ice water - answerA food handler can cool a stockpot of clam chowder by placing it in Top - answerWhich part of the plate should food handlers avoid touching when serving customers? 41F - answerAt what maximum internal temperature should cold TCS food be held? Nuts in the shell - answerWhich 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? 14 inches - answerWhat is the max distance that sneeze guards can be located from the self service counter to protect food from contamination? Monitoring - answerThe 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? Corrective action - answerThe 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? Storage - answerA deli serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point? Verification - answerReviewing temperature logs and other records to make sure that the HAACP plan is working as intended is an example of which HAACP principle? Conduct a hazard analysis - answerWhat is the first step in developing a HAACP plan? Variance from regulatory authority - answerAn operation that wants to smoke food as a method of preservation needs to have a Smooth and durable - answerWhat are the most important food safety features to look for when selecting flooring, wall, and ceiling materials? NSF - answerWhat organization creates national standards for foodservice equipment? 4 inches - answerWhen installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least Air gap - answer is the only completely reliable method for preventing backflow Cross connection - answerA 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? Prep - answerWhich area of the operation is usually required to be the brightest? Concrete or asphalt - answerThe surface underneath a dumpster should be Maximum registering - answerWhich thermometer should be used to monitor the temperature of the sanitizing rinse in a dishwashing machine? Handles - answer should be up when cleaning and sanitizing flatware and utensils Manager - answerWho is responsible for keeping food safe in an operation? Guided discussion - answerIn which training method does a trainer ask a series of questions to draw on the knowledge and experience of the learners?