Flashcards and Answers – ServSafe Practice Test
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in a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse?(just put the #)
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180
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a foodhandler must be excluded from the operation for which symptom?
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Jaundice
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what is the temperature range for the danger zone?(_ to _, just put the #s)
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41 to 135
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what is form some bacteria take to keep from dying when they do not have enough food?
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spore
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most regulations for foodservice operations are at what level?
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state
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at what internal temperature should raw meat, poultry, and seafood be stored?
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41 or lower
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what type of container should be used to transport TCS food from the place of preparation to the place of service?
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insulated
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to learn a new skill, learners must be given the opportunity to__.
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practice the skill
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a backup of raw sewage has occured in the kitchen. what should happen next?
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close the affected area and clean it
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when using a bottom to top shelving order, what determines the best placement of food in a cooler?
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minimum internal cooking temperature of food
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a hose connected to a running faucet that is left submerged in a bucket is an example of a
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cross-connection
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an example of TCS food is
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sliced cantaloupe
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a customer having an allergic reaction may show which symptom?
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wheezing
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raw or undercooked dishes made for high-risk populations must use eggs that have been__.
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pasteurized
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the effectiveness of chemical sanitizers is NOT affected by its
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color
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which agency enforces food safety in a foodservice operation?
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state or local regulatory authority
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what can cause histamine to form in tuna?
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time-temperature abuse
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what is the second basic rule of an integrated pest management(IPM) program?
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deny pests food, water, and a nesting or hiding place
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what is the first basic rule of an integrated pest management program?
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deny pests access to the operation
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what is the third basic rule of an integrated pest management(IPM) program?
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work with a licensed PCO to eliminate pests that do enter the operation
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screen all windows and vents with at least
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16 mesh per square inch screening
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food stored in a dry-storage area should NOT be
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touching the walls
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how lons must shellstock tags be kept on file?
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90 days after the container has been emptied or the last shellfish was served from the container
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you should label all ready to eat TCS food that is prepped in house and held longer than
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24 hours
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people who are carriers are able to carry pathogens in their systems and infect others, yet they never
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become ill themselves
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what is the only certain way to prevent backflow?
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vacuum-breaker
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when should employees receive food safety training?
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when hired, and then periodically after that
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on-the-job training works best for
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individuals and small groups
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TCS food must be reheated to what temperature for 15 seconds within 2 hours
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165
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what do time-temperature indicators do?
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show if food has been time-termpature abused during shipment
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what is one way that food should NEVER be thawed?
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at room temperature
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what is the minimum internal cooking temperature for poultry?
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165
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what is the first step in developing a HACCP plan?
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conduct a hazard analysis
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what is the second step in developing a HACCP plan?
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determine critical control points(CCPs)
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what is the third step in developing a HACCP plan?
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establish critical limits
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what is the fourth step in developing a HACCP plan?
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establish monitoring procedures
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what is the fifth step in developing a HACCP plan?
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identify corrective actions
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what is the sixth step in developing a HACCP plan?
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verify that the system works
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what is the seventh step in developing a HACCP plan?
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establish procedures for record keeping and documentation
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is used to control risks and hazards throughout the flow of food
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the HACCP system
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the first step in cooling TCS food
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cool food from 135 to 70 within 2 hours
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the second step in cooling TCS food
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cool it from 70 to 41 in the next four hours
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useful for checking large or thick food
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bimetallic stemmed thermometer
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good for checking the temperature of thick and thin food
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thermocouples and thermistors
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use these to check the temperature of liquids, like soups, sauces, and frying oil
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immersion probes
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minimum internal temperature for poultry, stuffing, stuffed meat or seafood or pasta, dishes that include previously cooked, TCS ingredients
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165 for 15 seconds
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minimum internal temperature for ground meat or seafood, injected meat, and eggs for hot held service
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155 for 15 seconds
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seafood, steaks, pork chop, and eggs that will be served immediately
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145 for 15 seconds
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roasts of pork, beef
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145 for 4 minutes
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commercially processed food that will be hot held
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135
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fruit, vegetables, grains like rice, and legumes or beans that will be hot held for service
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135
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the best way to deal with pets is to have an
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IPM program
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removes bits of baked cheese from a pot
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abrasive cleaner
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clean a grill backsplash
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degreaser
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remove mineral deposits from a steam table
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delimer
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wash a kitchen wall
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detergent
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what are the the steps in a three compartment sink
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clean, rinse, and sanitize
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store tableware and utensils at least___off the floor.
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6 inches
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occupational safety and health administration(OSHA) has requirements for using__
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chemicals
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OSHA requires chemical manufacturers and suppliers to provide a____ for each hazardous chemical they sell
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Material Safety Data sheet
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what is the purpose of Material Safety Data Sheets
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inform employees of safe use and hazards associated with chemicals used in the operation
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three things to focus on when developing a cleaning program
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Creating a master cleaning schedule, training your employees to follow it, and monitoring the program to make sure it works
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what type of pathogen is hepatitis A?
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Virus
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where is the only place a foodborne virus can reproduce?
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person's intestines
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what is an infrared thermometer used to measure?
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surface temperature
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a training need is a
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gap between what an employee knows and what an employe needs to know
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__is a sign of a possible rodent infestation
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pile of soft materials in a corner
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hot TCS food that has been held below 135 for over 4 hours should be
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thrown out immediately
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what is the FDA food code?
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the federal goverment's recommendations for foodservice sanitation regulations
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what should a manager do when a foodhandler reports being diagnosed with shigellosis?
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keep the foodhandler away from duties that involve food
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what happends when the water temperature in a high temperature dishwashing machine is too high?
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the water vaporizes before items can be sanitized
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to make sure that the chemical sanitizer is at the correct strength,__
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use a test kit to check the sanitizer's concentration when mixing it
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cold TCS food must be received at what inernal temperature
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41 or lower
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what is the minimum internal cooking temperature for TCS food cooked in a microwave?
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155
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what is the calibration nut on a bimetallic stemmed thermometer used for?
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keep it accurate
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lables on containers of ready to eat TCS food that was prepped on site must include
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the date the food should be sold
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if a food contact surface has been soiled, what three actions must be performed before it can be used again?
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cleaned, rinsed, and sanitized
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if a food contact surface is in constant use, how often must it be cleaned and sanitized
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every 4 hours
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what is the right way to measure the temperature of fresh meat, poultry, or seafood when it is deliverd
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insert the thermometer of the stem into the thickest part of the product
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what temperature does the water have to be for washing hands
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100
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a foodhandler who spends an entire shift deboning chicken should change gloves after
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1 hour
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when taking the orders of customers with food allergies, a server should
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fully describe each menu item to customers who ask, including any secret ingredients
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why should food NOT be stored in a galvanized container
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acids in the food can leach zinc into the food
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food commonly linked with the bacteria are dented cans, baked potatoes
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botulism
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cooking food in an airtight bag in hot water at 140 degrees for a long period of time
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sous-vide
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linked with contaminated ground beef and produce
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shiga toxin producing e coli
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can reduce salmonella spp. in poultry to safe levels
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cooking food in the right temperature
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viruses such as norovirus and hepatitis a can be spread when foodhandlers fail to
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wash their hands
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cooking tomato sauce in a copper pot can cause which food borne illness
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toxic metal poisoning
