question

How can an unapproved supplier threaten a food-service operation's overall food safety?

answer

The supplier may not be upholding national standards and may not be the most reliable source to provide safe foods.

question

What are the 3 categories of contaminants that can make food unsafe?

answer

Biological Chemical Physical

question

What is the definition of contamination?

answer

The presence of harmful substances in food.

question

Why are preschool-age children considered high-risk?

answer

Their immune system is still developing.

question

How can practicing poor person hygiene increase the risk of a food becoming unsafe?

answer

Poor hygiene exposes the food to bacterias & viruses transferred by humans.

question

What are examples of a physical contaminant?

answer

jewelry, dirt, etc...

question

What should a server keep in mind when suggesting menu items to a customer?

answer

Presenting ingridients that may be potential food allergies for the customer.

question

Why is cross-contact a problem for customers with food allergies?

answer

If the food that contains the allergy touches the server it can be transferred to the customer

question

Why should food handlers keep their fingernails short?

answer

To prevent dirt from getting under the nails.

question

What is the definition of a finger cot, and how is it used?

answer

bandage to cover finger

question

What are the 3 things to remember when putting on gloves?

answer

Wash hands before, correct size, hold gloves by the edge, don't blow in glove, don't remove over food.

question

What are the 3 ways that managers can prove to regulatory authorities that they have informed staff to report any illness?

answer

keep a record, doctors notes, signs placed within the establishment (?)

question

How does cross-contamination occur?

answer

The bacteria or viruses/contaminated ingredient touches food with no further cooking.

question

What is the temperature danger zone?

answer

41F-135F, allows contaminents to grow faster.

question

To what does the term "calibration" refer?

answer

Adjusted to give correct reading.

question

When should food deliveries be scheduled?

answer

Not during a rush/not during work hours

question

What is the definition of a key drop delivery?

answer

Food service deliveries - after hours, when they are closed.

question

What are two possible reasons for a food to be recalled by the manufacturer?

answer

Damaged goods, thawed/refrozen meats.

question

What is the definition of a shellshock identification tag?

answer

the correct documentation for receiving shellfish.

question

Why should you reject frozen food that has large ice crystals on it?

answer

It was more than likely frozen for too long thawed & refrozen = temp danger zone.

question

A foodborne-illness outbreak is confirmed when

answer

ONE person falls ill and the situation has been investigated and verified.

question

Which is an example of a biological contaminant?

answer

fish bone in a fillet

question

Failing to cook food correctly is an example of

answer

cross-contamination

question

Why does TCS food require time and temperature control for safety?

answer

Raw food is susceptible to contamination

question

Washed fruits and vegetables and deli meat are examples of

answer

heat-treated food

question

T/F: TCS food and ready-to-eat food are the same thing.

answer

TRUE

question

T/F: Managers are largely responsible for monitoring the process of staff handwashing within the operation.

answer

FALSE

question

T/F: The Food and Drug Admin is the organization that recommends regulatory authorities hold managers responsible for ensuring certain safety standards are met

answer

TRUE

question

Which is a common food allergen?

answer

Legumes

question

If a foodservice operation has a "secret ingredient" in one of its dishes, what must the staff do?

answer

Inform the local health inspector if any customer has adverse reactions to the dish.

question

Using the same knife to slice Italian bread and wheat bread without cleaning and sanitizing the knife between uses could result in

answer

cross-contact

question

What is the safest material for a stockpot that will be used to make tomato sause?

answer

Copper

question

T/F: The best way to prevent chemical contamination in any foodservice operation is to avoid using any chemicals on the premises

answer

TRUE

question

A.L.E.R.T. is a type of food defense program created by the F&D Admin

answer

FALSE

question

Food handlers can have bare-hand contact with ready-to-eat food when

answer

the regulatory authority allows it and the food has been commercially processed.

question

Single-use gloves should be worn when

answer

wear a hair accessory

question

Which jewelry is permissible to wear in the kitchen?

answer

digital watch

question

Food handlers must be excluded from work if they have which symptom?

answer

Sore throat

question

T/F: Diseases such as AIDS, hepatitis B and C, and tuberculosis can be spread by pathogens in food.

answer

TRUE

question

T/F: Food handlers should wash their hands is after handling raw meat or poultry.

answer

TRUE

question

Which thermometer does not have to touch the surface of food to check the temp accurately?

answer

Bimetallic stemmed thermometer

question

Which thermometer has a dimple on it to indicate the end of the temperature-sensing area?

answer

Penetration probe

question

A hanging thermometer in a walk-in cooler should be accurate to within how many degrees Ferenheit?

answer

2

question

Food handler dropped bimetallic thermometer on the floor what does he do next?

answer

replace the bimetallic stemmed thermometer with a glass thermometer.

question

T/F: The movement of food from purchasing and receiving through cooking and serving is known as the flow of food

answer

FALSE

question

T/F: The longer food stays in the temperature danger zone, the more time pathogens have to grow.

answer

TRUE

question

A package of vacuum-packed bacon should be rejected if the packaging is

answer

cold

question

Which food requires additional documentation stating that it was raised to FDA standards

answer

Fresh produce

question

Which product must be pasteurized if it will be used in a foodservice operation?

answer

Liquid, frozen, and dehydrated eggs

question

Which fresh food should be packaged with crushed, self-draining ice?

answer

Produce

question

Which type of meat should be bright cherry red in order to be considered acceptable?

answer

Poultry

question

T/F: Good manufacturing practices, or GMPs, are the FDA's minimum sanitation and processing requirements for producing safe food.

answer

TRUE

question

T/F: Time-temperature abuse is not a concern in the receiving area.

answer

TRUE

question

In the partial cooking process, what is the maximum amount of time that food should be cooked during initial cooking?

answer

45 minutes

question

Where is the best place to cool a large pot of corn chowder?

answer

In an ice-water bath

question

Which type of cooling method pushes cold air across food at high speeds to remove heat?

answer

Ice paddle

question

When reheating TCS food for hot-holding, how long must it hold an internal temp of 165F(74C)?

answer

5 seconds

question

T/F: Food that has exceeded the time and temperature requirements designed to keep food safe should be thrown out.

answer

TRUE

question

T/F: Freezing food kills pathogens

answer

TRUE

question

T/F: Cooking can reduce pathogens in food, but will not destroy spores or toxins they may have produced.

answer

FALSE ?

question

Which item can be re-served to customers?

answer

Bowls of salsa

question

Sneeze guards must be placed over self-service areas at a minimum height above the counter of

answer

14 inches

question

How should the ladle for a self-serve pot of soup be served?

answer

in the soup with the handle below the rim of the pot.

question

How often are managers required to check the shelf life of products in a vending machine?

answer

Twice a day, Weekly (both are correct)

question

When vending machine refrigerated food that was prepped on-site is not sold within 7 days, it should be

answer

discounted

question

T/F: The conditions for holding cold food and those for holding hot food are exactly the same

answer

FALSE

question

T/F: If a bulk unpackaged food makes no claim regarding health or nutrient content, it does not ahve to be labeled in self-service areas.

answer

TRUE

question

What is the first step of creating a crisis management plan?

answer

Assemble a crisis kit

question

When developing a foodborne illness incident report form to use in the foodservice operation, you should obtain guidance from

answer

medical facilities

question

An imminent health hazard is one that requires

answer

fines from the local regulatory authorities

question

What is the recommended response if ice cannot be made during a water service interruption?

answer

Throw out the existing ice and use ice purchased from an approved supplier

question

T/F: It is important to remember that active managerial control is reactive rather than proactive

answer

FALSE

question

T/F: A critical control point is the point in the food process where an identified hazard can be prevented, eliminated, or reduced to safe levels.

answer

TRUE

question

What might have to be done if a water heater is unable to heat water to the temperatures required for hot-water sanitizing?

answer

Warm water can be used instead

question

What is the best way to prevent backflow?

answer

install a vacuum in the plumbing system

question

Which areas of the kitchen need the brightest light?

answer

Restrooms

question

Where should indoor garbage containers be kept?

answer

away from food and prep areas

question

When cleaning the foodservice operation, an employee should watch the floors, foundation, and ceilings for leaks, cracks, and

answer

tile

question

T/F: A local regulatory authority must approve a foodservice operation's construction plans before any construction can start

answer

FALSE

question

T/F: A floor's resiliency refers to how well it reacts to a shock without breaking or cracking.

answer

TRUE

question

T/F: Men's and women's restrooms have the same cleaning and supplying needs.

answer

FALSE

question

What should the temperature of the final sanitizing rinse be in a high-temp dishwashing machine

answer

160F (71C)

question

When using a three-compartment sink, which step should directly preceed air-drying items?

answer

rinse items in the second sink

question

where should wiping towels be stored between uses

answer

in a food handler's apron pocket

question

When storing sanitized tableware and equipment, why must utensils be kept at least 6 inches off of the floor?

answer

to keep them stored above kitchen cleaners and sanitizers

question

What is the first step in developing an effective cleaning program?

answer

create a master cleaning schedule

question

T/F: All detergents contain surfactants in order to reduce the surface tensions between the dirt and surface being cleaned

answer

TRUE

question

T/F: All kitchen surfaces must be cleaned and sanitized regardless of whether they come into contact with food.

answer

FALSE

ServSafe Part One – Flashcards

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