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ServSafe
| Question | Answer |
|---|---|
| What is a foodborne illness? | a disease transmitted to people by food |
| When is an illness considered an outbreak? | when: two or more people have the same symptoms from the same food, investiation is conducted by authorities, & the outbreak is confirmed by a laboratory analysis |
| What are the three categories of contaminants? | biological (pathogens), chemical (cleaners), & physical (staples, bandaids, etc.) |
| What are the five most common food-handling mistakes? | purchasing food from unsafe sources, failing to cook properly, holding food at incorrect temperatures, using contaminated equipment, & poor personal hygiene |
| What does TCS food mean? Examples? | food that requires time & temperature control for safety; Examples: dairy, eggs, meat, fish, baked potatoes, cooked rice/beans/veg, tofu, sliced melons, cut tomatoes, cut leafy greens |
| What populations are at high risk for foodborne illness? | elderly, preschool-age children, & people with compromised immune systems |
| Role of the FDA in food safety? | inspects all food except meat/poultry/eggs; regulates food transport across state lines |
| Role of the USDA in food safety? | regulates and inspects meat/poultry/eggs |
| How are contaminants passed (3)? | person to person, sneezing/vomiting onto food/food surfaces, or touching dirty food-contact surfaces then touching food |
| What are the Big Six pathogens? | Shigella, Salmonella typhi, Nontyphoidal Salmonella (NTS), E. coli, Hepatitis A, & Norovirus |
| What are the four types of pathogens? | bacteria, viruses, parasites, & molds |
| What are the common symptoms of foodborne illness (6)? | diarrhea, vomiting, fever, nausea, abdominal cramps, & jaundice |
| What are the six conditions bacteria need to grow? | FAT TOM: Food, Acidity, Temperature (warm), Time, Oxygen, & Moisture |
| What does ALERT stand for? What's it for? | Purpose: food defense Assure (food is from safe sources) Look (monitor food security) Employees (know who is there) Reports (keep info of defense accessible) Threat (know what to do/who to contact if you suspect a threat) |
| What is a food allergen? | protein in a food or ingredient that some people are sensitive to |
| Allergy symptoms? | nausea, wheezing/shortness of breath, hives/rashes, swelling, vomiting, diarrhea, & abdominal pain |
| What are the Big Eight common food allergens? | Milk, eggs, fish, wheat, soy, peanuts, shellfish, & tree nuts |
| What are some situations in which food handlers may contaminate food? | they have a foodborne illness, wounds with pathogens, sneezing/coughing, contact with a person who is ill, not washing hands/contaminating them, & have symptoms such as diarrhea, vomiting, or jaundice |
| Why is Staphylococcus aureus such a common bacterial pathogen? | it is carried in the noses of 30-50% of healthy adults and some on adults' skin; food handlers can transfer this bacteria to food they touch |
| What are some common actions to avoid contaminating food? | scratching scalp, running fingers thru hair, wiping nose, rubbing ears, touching pimple/wound, dirty uniform, coughing/sneezing into hand, & spitting in the facility |
| What is the most important part of personal hygiene? | handwashing |
| Where should you wash your hands? | ONLY in a sink for handwashing--never in sinks for food prep/dishwashing |
| What are the steps for washing your hands? | 1) wet hands & arms with hot water 2) apply soap 3) scrub hands/arms/nails for 10-15 seconds 4) rinse with warm water 5) dry with single-use paper towel or hand dryer |
| When should some one wash their hands? | after the restroom, raw meat, sneezing/coughing, eating/drinking, handling chemicals, touching clothing, handling money, leaving/returning to food prep area, & touching anything else that may contaminate hands |
| When should hand antiseptics be used? | only AFTER handwashing--never in place of handwashing & wait for it to dry first |
| What are the guidelines for hand care other than washing? | short nails, no fake nails or fingernail polish, & cover wounds so no liquid may pass |
| When is it okay for use reuseable gloves for handling food? | NEVER--only use disposable gloves |
| How to use gloves? | wash hands beforehand, choose right size, hold gloves on the edges, check for rips, NEVER blow into gloves or roll them to put on |
| When should a food handles change their gloves? | if they are dirty/torn, before starting a new/different task, after an interruption such as a phone call, & after raw meat |
| When can you handle ready-to-eat foods with bare hands? | NEVER except if it will be cooked to at least 145F after handling (e.g. adding cheese to pizza dough or vegetables to beef stew) |
| What are the work attire guidelines? | hair restraints (e.g. clean hat & no false lashes), clean clothing, aprons (never wipe hands on aprons or wear them to the restroom), no jewelry |
| Can you eat/drink in food areas? | Some places allow drinking from CLOSED containers; usually no eating/drinking when prepping/serving, in prep areas, or working in areas used to clean utensils/equipment |
| If a food handler has a sore throat w/ fever... | restrict from working with or around food |
| If a food handler has vomiting, diarrhea, or jaundice... | exclude them from the operation all together |
| What is the Flow of Food? | the path food takes through your operation; starts with buying the food and ends when you serve it |
| What are the guidelines for preventing cross-contamination? | use separate equipment, cleaning/sanitizing, prepping food at different times, & buying prepared food |
| What is the temperature danger zone? | 41-135F |
| How can food handlers avoid time-temperature abuse (5)? | monitoring, correct tools (thermometers), recording, time/temperature control procedures, & corrective actions in place |
| What is the most important tool used to monitor time/temperature? Three types commonly used? | Thermometer: bimetallic stemmed thermometers, thermocouples, & thermistors |
| Bimetallic stemmed thermometer | measures thru its metal stem; not practical for thin foods |
| Thermocouples & thermistors | measure temperature through a metal probe & then display it digitally; good for thick and thin food |
| Things to remember with infrared thermometers? | hold it close to food, remove barriers (metal or glass), & follow manufacturer's directions |
| What are the general thermometer guidelines (5)? | clean/sanitize then air dry, calibrate often, monitor accuracy, only use shatter-proof glass thermometers, check temperatures in the thickest part of the food & allow 15 seconds for it to stabilize |
| Can you make unsafe food safe? | NOPE! |
| What temperature must cold food be received at? | <41F |
| What temperature must live shellfish be received at? | air temp of 45F & internal <50F |
| What temperature must milk be received at? | <45F then cool to <41F within 4 hours |
| What temperature must shell eggs be received at? | air temp of <45F |
| What temperature must hot food be received at? | hot TCS food at 135F or higher |
| Can you accept a food shipment that does not have a use-by or expiration date from the manufacturer? | NOPE |
| What three things are indicators of poor food quality that you may notice upon receiving a shipment? | appearance (moldy or abnormal color), texture (slimy, sticky, dry), & odor (unpleasant or abnormal) |
| What three things must be considered when storing food? | Labeling (with date, name of food, quantity, etc.), Temperatures, & Avoiding cross-contamination |
| Do you have to label food even if it clearly will not be mistaken for another item? | Nope, not as long as it can easily be identified by sight |
| What type of bacteria grows well in refrigeration temperatures? | Listeria monocytogenes |
| How long can ready-to-eat TCS food be stored? | only 7 days if at 41F or lower |
| Describe the first-in, first-out (FIFO) method. | Used for food rotation; 1) identify the food's use-by date 2) earliest dates go in the front 3) once shelved use the front items first 4) throw out food passed its use-by date |
| How far away from floors and walls should food be stored? | away from the walls and 6 inches off the floor |
| What is the order of storing food in a refrigerator? | Top-to-bottom order: Ready-to-eat food, seafood, whole cuts of beef/pork, ground meat & fish, whole/ground poultry |
| What are some locations that food should NEVER be stored in? | locker rooms, restroom/garbage rooms, mechanical rooms, under stairwells, or under unshielded sewer lines |
| Can you thaw foods at room temperature? | NO, NEVER; thaw it in a cooler keeping the temperature under 41F |
| What are some proper ways to thaw food? | in a cooler, under running water that is 70F or lower, microwave, cooking |
| What guidelines should you follow to prevent contaminating ice? | made from safe drinking water, don't reuse ice, use clean scoops stored outside the machine and never touch ice with hands |
| What is variance? What type of things do you need it for? | A document issued by your regulatory authority that allows a regulatory requirement to be waived/changed; Ex: packaging fresh juice on-sit, smoking food to preserve it, using food additives, curing food, packaging food in ROP, sprouting seeds/beans, etc. |
| What is the only way to reduce pathogens in foods to safe levels? | cook it to its minimum internal temperature |
| What is the minimum internal temperature for poultry, stuffing with meat, stuffed meats/pastas, & dishes that include previously cooked TCS ingredients? | 165F for 15 seconds |
| What is the minimum internal temperature for ground meat, injected meat, mechanically tenderized meat, ground seafood, & shell eggs for hot-held service? | 155F for 15 seconds |
| What is the minimum internal temperature for seafood, steaks/chops of meats, commercially raised game, & shell eggs to serve immediately? | 145F for 15 seconds |
| What is the minimum internal temperature for roasts of meat in general? | 145 for 4 minutes |
| What is the minimum internal temperature for fruit/veg/grains/legumes that will be hot-held for service? | 135F |
| What temperature must meat, seafood, poultry, & eggs be cooked to when using the microwave? | 165F |
| What guidelines must you follow to partially cook foods before service? | 1) don't cook food for longer than 60 minutes initially 2) cool food immediately 3) freeze/chill food after cooling it 4) heat food to required temps 5) cool food if it will not be served immediately or held for service |
| Can you serve customers a TCS food below its minimum temperature if they request it? | Yes, but inform them of the risks & have a disclosure notice in the menu |
| What are the steps/rules for cooling food? | Cool TCS food from 135F to 41F or lower within 6 hours by...cool from 135F to 70F within 2 hours, then cool from 70F to 41F in the next 4 hours |
| What should you do if food has not reached 70F when cooling within 2 hours? | reheat it then cool again |
| What factors influence the time it takes to cool a food (3)? | thickness/density of a food, size of food, & storage container |
| What are some effective methods for cooling food quickly & safely? | ice-water bath, blast chiller, ice paddle, and ice/cold water as an ingredient |
| How should you cover food for further cooling? | Loosely cover them to prevent contaminants from entering |
| What are the regulations for reheating food? | reheat only if to be served immediately; reheat TCS foods to internal temperature of 165F for 15 seconds; must reach this within 2 hours from start of heating; reheat commercially packaged ready-to-eat foods to 135F such as cheese sticks & deep-fried veg |
| How long can you hold cold food without temperature control? | up to 6 hours if it was chilled to 41F or lower before removing from fridge |
| How long can you hold hot food without temperature control? | up to 4 hours if it was heated to 135F or higher before setting out |
| What are some service staff guidelines when serving food? | Hold dishes by edges, do not stack glasses to carry, hold flatware by handles, avoid bare-hand contact, use ice scoops not the cup for getting ice |
| Can customers refill dirty plates at self-serve areas such as buffets? | No, due to spread of pathogens such as Norovirus |
| Explain active managerial control. | Proactive methods to help decrease the risk of foodborne illness implemented by the manager |
| What is HACCP? | Hazard Analysis Critical Control Point; a system for achieving active managergial control of foodborne illness risk factors |
| What are the 7 HACCP principles? | 1) conduct 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 procedure for record keeping/documentation |
| What are Critical Control Points (CCPs)? | points in the food process where the identified hazards can be prevented, eliminated, or reduced to safe levels |
| What are critical limits? | a minimum or maximum allowance for each CCP (critical control point) in the food safety process |
| What is the NSF? | NSF: standards for food equipment made by American National Standards Institute |
| Food equipment, according to NSF standards, must be... | easy to clean, durable, & resistant to damage |
| What is a cross-connection? | greatest challenge to water safety; is a physical ink between safe water and dirty water which can come from drains, sewers, etc.; backflow may occur to contaminate the water |
| How can you prevent backflow causing contamination of safe water? | avoid creating a cross-connection by never attaching a hose to a faucet unless a backflow prevention device is attached |
| What are the three basic rules to keep your operation pest-free? | deny pests access to the operation, deny pests food, water, & shelter, & work with a license pest control operator (PCO) |
| How can surfaces be sanitized (2)? | by chemicals or heat |
| Heat sanitizing | soak items in hot water at least 171F for at least 30 seconds OR run them thru a high-temp dishwasher |
| What are some common types of chemical sanitizers (3)? | chlorine, iodine, & quaternary ammonium compounds (quats) |
| Who regulates chemical sanitizers? | Environmental Protection Agencies (EPAs) |
| How should you use detergent-sanitizer blends? | use it twice--once to clean, then again to sanitize |
| What factors influence the effectiveness of chemical sanitizers? | concentration, temperature, contact time, water hardness, & pH |
| What are the steps to cleaning/sanitizing (5)? | 1) scrape/remove food bits 2) wash the surface w/ solution & towel 3) rinse with clean water 4) sanitize 5) air dry |
| When should you clean/sanitize food-contact surfaces (4)? | after use, before food handlers start working with a different type of food, any time food handlers are interrupted during a task, & after four hours of constant use |
| How should you dry dishes? | ONLY air dry--never use a towel to dry them |
| For manual dishwashing, the water temp must be at least how hot? | 110F |
| What are the steps for cleaning/sanitizing in a three-compartment sink? | 1) rinse/scrape/soak items 2) wash items in first sink 3) rinse items in second sink 4) sanitize items in the third sink 5) air dry items |
| Should you rinse items after sanitizing them? | NEVER |
| What are the steps for developing an effective cleaning program for your operation? | 1) creating a master cleaning schedule 2) training your staff to follow it 3) monitoring the program to make sure it works |
| What info should be included in a master cleaning schedule? | What, who, when, & how things should be cleaned |
Created by:
amay322