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serv safe
| Question | Answer |
|---|---|
| An illness is considered an outbreak when | Two or more who have the same symptoms after eating the same food |
| Cost of foodborne illnesses | Lost of customers and sells, Lost the reputation negative media exposure and lower staff morale |
| Cost of foodborne illness to an operation | lawsuit and legal fees,staff missing work,increase insurance premium,and staff training |
| what are the three components of a foodborne illness | biological, chemical, and physical |
| what are the four components of a biological outbreak | bacteria,viruses, parasites, and fungi |
| people can contaminate food when | Don't wash their hands after using the restroom they are in contact with a person who is ill they sneeze or vomit on to the food or food contact surfaces |
| what are the common symptoms of a foodborne illness | diarrhea, vomiting, fever, nausea, and abdominal cramps |
| what does bacteria need to grow | food ,acidity,temperature,time,oxygen, and moisture |
| how to control fattom | Temperature TCS food out of temperature danger zone Time limit bow lon tsc food spends in the temperature danger zone |
| what are some food allergies | nausea,shortness of breath,swelling of the body,vomiting,diarrhea abdominal pain |
| food handlers can contaminate food when they | have a foodborne illness have wounds that contain a pathogen,sneeze and cough |
| Actions that can contaminate food | scratching the scalp running fingers through hair whipping touching the nose rubbing the ear wearing dirty uniform spitting in the operation |
| manager should focus on | creating personal hygiene policy train food handlers on personal hygiene policy and retaining them regularly |
| when should food handlers wash their hands | using the restroom handling raw meat poultry and seafood before and after, touching the hair face or body,sneezing coughing or using a tissue eating drinking smoking or chewing gum or tobacco handling chemicals that might affect food safety |
| what are the requirements for food handlers | keep fingernails short and clean do not wear false nails do not wear nail polish |
| how do you prevent time temperature abuse | monitor time and temperature and make sure the correct kinds of denominators are available.regularly record temperatures in time they are taken.minimize the time spent in the temperature danger zone. |
| how to use a thermometer correctly | insert the thermometer stem or probe into sickness part of the product using the center |
| how to prevent cross-contamination | prepare raw meat fish and poultry at different times and Ready-to-Eat food when using the same prep table. buy food items that don't require much prepping or handling |
| how should equipment be use to prevent cross contamination | use separate equipment for each type of food.Clean and sanitize all work surfaces equipment and utensils after each task |
| what should food handlers do when receiving food? | inspect food immediately and make sure that the food has reach each requirement. |
| how do you assess food quality? ? | reject food that is moldy or has abnormal color reject meat fish or poultry if it is slimy sticky or dry reject food with abdominal or unpleasant odor |
| how to label food for use on site? | all items not in their original containers must be labeled Food labels should include the common name of the food or a statement that clearly and accurately identifies it. it is not necessary to label food if it's not be mistaken for another item |
| how to date Mark food correctly? | ready to eat TCS food must be marked if held for longer than 24 . It must indicate when the food must be sold, eaten,or thrown out. |
| date marketing continues if? | a commercially process who has a use-by date that is less than 7 days from the date the container was open the container should be marked with this use by date as long as the day is based on fuel station |
| what is the correct temperature to store TCS food? | 41 F (5C or lower or 135F (57 C |
| To prevent contamination never store food in What areas? | locke rooms ,dressing rooms restrooms for garbage rooms mechanical rooms, under sealed sewer lines,leaking water lines |
| when preparing food you must? | only removed as much as you can practice in a short period of time.return pet food to the cooler or cook it as quickly as possible.make sure workstations cutting boards and utensils are clean and sanitize |
| How do you correctly thaw out food? | Submerge food under running water at 70°F (21°C) or lower. |
| when checking food temperature you must do what? | Pick a thermometer with a probe that is the correct size for the food. Check the temperature in the thickest part of the food |
| what are the guidelines for microwaving cooking? | Cover food to prevent the surface from drying out Rotate or stir it halfway through cooking so heat reaches the food more evenly Let it stand for at least 2 minutes after cooking to let the food temperature even out Check the temperature in at |
| what are the guideline for holding food? | Cover food and install sneeze guards to protect food from contaminants Covers protect food from contamination and help maintain food temperatures. |
| what are the guideline holding TCS foods? | Hold TCS food at the right temperature Hot food: 135°F(57°C) or higher Cold food: 41°F(5°C) or lower Check temperatures at least every 4 hours Throw out food not at 41°F (5°C) or lower Check temperatures every 2 hours to leave time f |
| how long can hot foods be held without temperature control? | It was held at 135°F (57°C) or higher before removing it from temperature control It has a label specifying when the item must be thrown out It is sold, served, or thrown out within 4 hours |
| what are the kitchen/ staff guideline to prevent contamination? | Use clean and sanitized utensils for serving |
| what are the kitchen /staff guidelines to serving food? | Store serving utensils correctly between uses On a clean and sanitized food-contact surface |
| what are the 5 common risk factors for foodborne illness? | Purchasing food from unsafe sources Failing to cook food adequately Holding food at incorrect temperatures Using contaminated equipment Practicing poor personal hygiene |
| what is the HACCP Approach? | identifying significant biological, chemical, or physical hazards at specific points within a product’s flow through an operation |
| what are the 7 HACCP Principles? | Find points in the process where identified hazards can be prevented, eliminated, or reduced to safe levels—these are the CCPs Depending on the process, there may be more than one CCP |
| how should a employee label Bulk Food in Self-Service Areas? | Make sure the label is in plain view of the customerInclude the manufacturer or processor label provided with the food |
| HACCP Principle 5 Identify corrective actions by doing what? | Identify steps that must be taken when a critical limit is not met and Determine these steps in advance |
| what are the Interior Requirements for a Safe Operation? | Materials must be smooth and durable for easier cleaning and Must be regularly maintained |
| Foodservice equipment must meet up to what standards in order come in contact with food? | Nonabsorbent, smooth and corrosion resistant,Easy to clean, Durable,and Resistant to damage |
| Floor-mounted equipment must be either? | Mounted on legs at least 6 inches (15 centimeters) high or Sealed to a masonry base. |
| Tabletop equipment should be either? | Mounted on legs at least 4 inches (10 centimeters) high Sealed to the countertop |
| Once equipment has been installed what should be done regularly? | should be checked Only by qualified people should maintain it and Check equipment regularly to make sure it is working right. |
| cleaner product must be what? | Stable and non corrosive and Safe to use |
| how should a employee sanitize? | Scrape or remove food bits from the surface,Wash surface,Rinse the surface, Sanitize the surface, and then let it air dry. |
| How should equipment be cleaned? | Unplug the equipment,Take the removable parts off the equipment,then,Wash, rinse, and sanitize them by hand or run the parts through a dishwasher if allowed |
| what are the Dishwasher Operation guidelines? | Clean the machine Scrape, rinse, or soak items before washing,Use the correct dish racks ,Never overload dish racks,Air-dry all items,Check the machine’s water temperature and pressure |
| To create a master cleaning what question should be asked. | What should be cleaned,Who should clean it ,When it should be cleaned and How it should be cleaned |
Created by:
jackieee