7th Edition SERVSAFE Exam questions and answers.docx

  Define foodborne illness. - Correct Answers: a disease transmitted to people by food When is a foodborne illness considered an outbreak? - Correct Answers: when 2 or more people have the same symptoms after eating the same food What food saftey challenges do operations face? - Correct Answers: time pressure, potentially unsafe supplies, high risk populations, and staff related challenges What does a foodborne illness cost? - Correct Answers: guests and operations After a foodborne illness, what may an operation experience? - Correct Answers: negative publicity, decreased business, lawsuits, legal fees, increased insurance premiums, and personnel issues What are the types of contaminants that threaten food safety? - Correct Answers: biological, chemical, and physical Which type of contaminant poses the greatest danger? - Correct Answers: biological contaminants What can happen if a food handler does not follow the correct procedures? - Correct Answers: they can threaten the safety of food How can a food handler threaten the safety of food? - Correct Answers: 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 Answers: when it has stayed too long at temperatures that are good for the growth of pathogens How can pathogens be spread to food? - Correct Answers: if equipment has not been cleaned and sanitized correctly between uses Define cross contamination. - Correct Answers: when pathogens are transferred from one surface or food to another What find of food do pathogens grow well in? - Correct Answers: TCS food How can the growth of pathogens be prevented in food? - Correct Answers: by giving the food time and temperature control What groups of people are considered high risk? - Correct Answers: 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 Answers: 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 Answers: FAT TOM- food, acidity, temperature, time, oxygen, and moisture What temperatures are in the temperature danger zone? - Correct Answers: 41 F to 135 F What can some bacteria change into? - Correct Answers: spores Why do some bacteria change into spores? - Correct Answers: to preserve themselves when lacking nutrients What can bacteria produce in food? - Correct Answers: toxins that can make people sick What is the leading cause of foodborne illnesses? - Correct Answers: viruses What cannot grow in food? - Correct Answers: viruses What can viruses survive? - Correct Answers: refrigeration and freezing temperatures What can help prevent the spread of viruses? - Correct Answers: good personal hygiene What do parasites need to survive? - Correct Answers: to be in another animal What can parasites contaminate? - Correct Answers: food and water What kind of water is often contaminated by parasites? - Correct Answers: water used to irrigate produce How can foodborne illnesses caused by parasites be prevented? - Correct Answers: by purchasing products from approved, reputable suppliers What are example of fungi? - Correct Answers: mold and yeast What does fungi do? - Correct Answers: spoil food What can some molds produce? - Correct Answers: harmful toxins What should be done with food that has mold? - Correct Answers: it should be discarded unless the mold is a natural part of the product What can spoil food quickly? - Correct Answers: yeast What should be done with food spoiled by yeast? - Correct Answers: it should be thrown out What can be a natural part of a fish? - Correct Answers: fish toxins How can fish become toxic? - Correct Answers: when fish eat smaller fish containing the toxin How can shellfish, such as oysters, become contaminated? - Correct Answers: when they eat marine algae that have a toxin What is the most important prevention measure for seafood toxins? - Correct Answers: purchasing products from approved, reputable suppliers How are foodborne illnesses linked with mushrooms caused? - Correct Answers: by eating toxic wild mushrooms collected by amateur hunters What can naturally occuring plant toxins cause? - Correct Answers: foodborne illnesses When can physical contamination occur? - Correct Answers: when foreign objects get into the food and when natural objects are left in food How can physical contamination be prevented? - Correct Answers: 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 Answers: 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 Answers: make food very difficult to tamper with What does a food defense program address? - Correct Answers: where food can be at risk Who should be aware of the most common food allergens? - Correct Answers: managers and staff What are the most common food allergens? - Correct Answers: milk, eggs, fish, crustacean shellfish, wheat, soy, peanuts, and tree nuts What should service staff be able to tell guests about? - Correct Answers: menu items that contain potential allergens What does kitchen staff need to make sure of? - Correct Answers: 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 Answers: 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 Answers: 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 Answers: their scalp, hair, nose, ear,s pimple, or wound What kind of sink must hands be washed at? - Correct Answers: a sink designated for hand washing What must be cared for and washed correctly? - Correct Answers: hands When must hands be washed? - Correct Answers: 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 Answers: hand antiseptics When must single use gloves be worn? - Correct Answers: when handling ready to eat food What should be done before putting on gloves? - Correct Answers: wash hands What should one ensure when using single use gloves? - Correct Answers: that they are the correct size What should you avoid when putting on gloves? - Correct Answers: touching them When should gloves be changed? - Correct Answers: 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 Answers: handle ready to eat food with bare hands What should food handlers do before going to work? - Correct Answers: shower or bathe What must food handlers do before handling food or working in prep areas? - Correct Answers: 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 Answers: they should always be removed and stored away What must be done if a staff member has a wound or boil? - Correct Answers: it must be covered correctly What should food handlers never do in food prep or service areas, or areas designated for cleaning? - Correct Answers: eat, smoke, or chew gum What are staff required to report to management? - Correct Answers: health problems What should managers watch for? - Correct Answers: staff illnesses Who must managers exclude or restrict? - Correct Answers: food handlers who have certain symptoms or medical conditions Define the flow of food. - Correct Answers: the path food takes in your operation from purchasing to service What are the major concerns during the flow of food? - Correct Answers: cross contamination and time temperature abuse How can cross contamination be prevented? - Correct Answers: 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 Answers: prep ready to eat food, and raw meat, poultry, and fish at different times What minimizes the chances of contamination? - Correct Answers: 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 Answers: the temperature danger zone How can time temperature abuse be avoided? - Correct Answers: 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 Answers: a thermometer What should be done to thermometers before and after each use? - Correct Answers: 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 Answers: 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 Answers: for the thermometer reading to steady When using a bimetallic stemmed thermometer, how should it be placed in the food? - Correct Answers: 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 Answers: it they are enclosed in shatterproof casing What should be done to thermometers to keep the accurate? - Correct Answers: calibrate them regularly What are the methods for calibrating thermometers? - Correct Answers: the ice point method and the boiling point method Who should food be purchased from - Correct Answers: 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 Answers: they must be inspected by designated staff What must a staff member have to inspect delivered foods? - Correct Answers: training to follow food safety guidelines and the proper tools When inspecting delivered items, what should you start with? - Correct Answers: inspecting the overall condition of the delivery trucks What should you do when inspecting delivered food? - Correct Answers: 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 Answers: that the food is received at safe temperatures What temperature should cold TCS food be received at? - Correct Answers: 41 F or lower, unless otherwise specified What temperature should hot TCS food be received at? - Correct Answers: 135 F or higher How should frozen food always be received? - Correct Answers: frozen Regarding paperwork, what should you make sure of when inspecting delivered foods? - Correct Answers: that the items are labeled correctly and have the correct documentation and stamps What should packing do? - Correct Answers: protect food and food contact surfaces from contamination How should packaging appear? - Correct Answers: intact and clean What should be ensured of food quality? - Correct Answers: that it is acceptable and meets your operations standards What should be done when food items are recalled by manufacturers? - Correct Answers: 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 Answers: as soon as staff arrive What must be ensure of key drop deliveries? - Correct Answers: 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 Answers: poor food quality What should be defined with your suppliers? - Correct Answers: specific safety and quality criteria for the food regarding its apprentice, texture, and odor What must be labeled? - Correct Answers: any item not stored in its original container What must labels include? - Correct Answers: 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 Answers: the date After how many days in storage must a TCS food be discarded? - Correct Answers: 7 days What temperature should a TCS food be stored at? - Correct Answers: 41 F What information must be labeled on food that is packaged in the operation and sold to the customers for home use? - Correct Answers: 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 Answers: designated storage areas, away from walls How high off the ground must storage shelves be? - Correct Answers: 6 in Why should stored food items always be rotated? - Correct Answers: so that older items are used first What should be done with TCS foods? - Correct Answers: randomly sample the internal temperature of stored food, and follow storage and maintenance guidelines Why should you follow storage and maintenance guidelines ? - Correct Answers: to ensue coolers and freezers can function properly When storing ready to eat food, what should it be stored above? - Correct Answers: raw meat, poultry, and seafood What food items may have special storage requirements? - Correct Answers: 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 Answers: 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 Answers: when handling specific food items, handling ice, and when using preparation practices that require a variance When should food be thrown away? - Correct Answers: 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 Answers: in the cooler, under running water, in a microwave, or as part of the cooking process How should food never be thawed? - Correct Answers: at room temperature Operations that parcook food must have what? - Correct Answers: written procedures to explain how food cooked this way will be prepped and stored Who must approve parcooked food procedures? - Correct Answers: the regulatory authority How should food be reheated and cooked? - Correct Answers: 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 Answers: 165 F for 15 seconds What should be ensured when reheating food? - Correct Answers: that it reaches the required temperature within 2 hours What temperature must meat, seafood, poultry, and eggs be reheated at? - Correct Answers: 165 F What is the process of reheating meat, seafood, poultry, and eggs? - Correct Answers: 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 Answers: when a TCS food is served raw or undercooked What must you advise guests who order food that is raw or under cooked? - Correct Answers: there is increased risk of a food foodborne illness What does the FDA advise against offering on children's menus? - Correct Answers: raw and undercooked food What should operations that mainly serve high risk populations never serve? - Correct Answers: 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 Answers: 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 Answers: 70 F to 41 F or lower, within the next 4 hours How can you make food cool faster? - Correct Answers: by reducing its size How often should the internal temperature of TCS foods be checked? - Correct Answers: every 4 hours What are examples of temporary units? - Correct Answers: catering, mobile units, and vending machines What must temporary units keep food safe from? - Correct Answers: weather, dirt, and pests What must mobile units have to operate? - Correct Answers: a special permit or license to operate How often should the shelf life of food in vending machines be checked? - Correct Answers: daily Define active managerial control. - Correct Answers: the manager's responsibility to control the risk factors of foodborne illness Define public health interventions. - Correct Answers: recommendations from the FDA for controlling the common risk factors for foodborne illness What is the purpose of the HACCP plan? - Correct Answers: 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 Answers: curing food and smoking food What is the reason behind curing or smoking food? - Correct Answers: to extend shelf life In the event of a crisis, what should your written plan focus on? - Correct Answers: preparation, response, and recovery What should be identified in each phase of your written crisis plan? - Correct Answers: resources needed and procedures to be followed Who must approve plans for new construction or extensive remodeling? - Correct Answers: the local regulatory authority and the local building department When choosing flooring, wall, and ceiling materials, what should you ensure? - Correct Answers: that they are smooth and durable Why should you choose smooth and durable flooring, wall, and ceiling materials? - Correct Answers: so it is easier to clean What should be smooth, nonabsorbent, and easy clean? - Correct Answers: equipment that will come in contact with food What are the requirements of floor mounted equipment? - Correct Answers: 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 Answers: 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 Answers: in areas used for food prep, service, and dishwashing What should hand washing stations include? - Correct Answers: hot and cold running, drinkable water, soap, a way to dry hands, a sign to remind staff to wash hands, and a garbage container if paper towels are provided Define backflow. - Correct Answers: the reverse flow of contaminants through a cross connection into a drinkable water supply How can backflow be prevented? - Correct Answers: by vacuuming breakers, an air gap, double checking valve backflow preventers, and reduced pressure zone backflow preventers What is the best way to prevent backflow? - Correct Answers: an air gap What are the requirements of garbage containers? - Correct Answers: they must be leak proof, water proof, and pest proof What does cleaning do? - Correct Answers: remove food and other dirt from a surface What does sanitizing do? - Correct Answers: reduce the number of pathogens on a surface to safe levels What must surfaces be sanitized with? - Correct Answers: hot water or a chemical sanitizing solution What are the categories of cleaners? - Correct Answers: detergents, degreasers, delimers, and abrasive cleaners How often should food contact surfaces be cleaned? - Correct Answers: after every use What is the process of cleaning and sanitizing? - Correct Answers: remove food from the surface, wash and rinse, sanitize, then allow the surface to air dry Before using chemicals, what should be done to the food around them? - Correct Answers: it should be covered or removed from the area What does an IPM program do? - Correct Answers: uses prevention measures to keep pests from entering the operation and control measures to eliminate any pests that do get inside What kind of environment do roaches live and breed in? - Correct Answers: dark, warm, and moist places What are signs of roaches? - Correct Answers: a strong, oily odor, droppings that look like grains of pepper, and egg cases What are signs of rodents? - Correct Answers: droppings, tracks, holes, nesting materials, and signs of gnawing What are PCOs trained to do? - Correct Answers: determine the best pesticide for each pest and how and where to apply it What are the levels of government control regarding food safety in the US? - Correct Answers: federal, state, and local At what levels is the FDA Food Code written and enforced? - Correct Answers: state and local How can a staff's food safety training needs be identified? - Correct Answers: by testing their knowledge, observing their performance, and noting their areas of weakness