Help
Options
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't Know
Remaining cards (0)
Know
retry
shuffle
restart
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
servsafe exam
| Question | Answer |
|---|---|
| a disease transmitted to people through food. 2+ people have the same symptoms from the same food | foodborne illness |
| 3 contamination patterns | biological, chemical, physical |
| 5 ways that food becomes unsafe and can cause a foodborne illness | purchasing from unsafe source, poor personal hygiene, not cooking food properly, holding food at wrong temp, using contaminated equipment |
| what type of contamination pattern is plants, mushrooms, seafood that carries harmful toxins, parasites, fungi, viruses | biological |
| what type of contamination pattern is cleaners, sanitizers, and polishes | chemical |
| what type of contamination pattern is glass, dirt, bag ties, shavings, and staples | physical |
| what is food that can be eaten without further preparation, washing, or cooking | ready to eat food |
| is cut food ready to eat or TCS | TCS |
| does ready to eat food or TCS food need to be date marked | TCS |
| what date does commercial food go bad by | date on package |
| what groups are at higher risk | elderly, those with compromised immune system, young children, and pregnant women |
| what are the 5 CDC risk factors | purchasing from approved supplier, controlling time and temp, preventing cross contamination, personal hygiene, clean/sanitizin |
| food code changes every _ years | 4 |
| what does CFPM stand for | certified food protection manager |
| what agency deals with all food except meat, poultry, eggs | FDA |
| what agency deals with meat, poultry, and eggs | USDA |
| what agencies assist the FDA and USDA | CDC and PHS |
| cross ______ is raw animal product mixed with TCS food | contamination |
| cross ____ involved allergens and using the same utensil to serve different items | contact |
| cross _____ deals with plumbing issues | connection |
| what does FAT TOM stand for | food acidity temperature time oxygen moisture |
| what is the danger zone | 41-135 F |
| symptoms of food borne illness (6) | jaundice, vomiting, diarrhea, fever, nausea, abdominal cramps |
| what virus deals with jaundice | hepatitis A |
| big 6 pathogens | HENSSS |
| onset is the time between | ingestion and showing symptoms |
| what two FAT TOM can you control | time and temp |
| bacteria can eventually turn into | spores |
| what foodborne illness can affect pregnancy | listeria monocytogenes |
| what food leads to botulism | baked potatoes |
| flies carry | shigella |
| vibrio is found in | water |
| parasites and viruses have to have a | host |
| what agency uses ALERT | FDA |
| what does ALERT stand for | assure, look, employees, reports, threats |
| what foods are linked with hepatitis A and Norovirus | ready to eat food and shellfish from contaminated water |
| what is a protein in food that someone can be sensitive to | food allergen |
| when should you change gloves (2) | after handling raw food after 4 hours of constant use |
| big 8 allergens | milk, eggs, soy, wheat, shellfish, fish, peanuts, tree nuts |
| hand washing procedure is __ seconds TOTAL. __ seconds minimum | 20,10 |
| cover wounds with a(n) _______ bandage | impermeable |
| when food handlers are sick you can either ____ or ____ them | restrict, exclude |
| top to bottom order in fridge | ready to eat food, fish, whole meat/beef, ground meat/beef, poultry |
| dry food should be __ inches off the ground and out of direct sunlight | 6 |
| what type of thermometer only measures the surface of food temperature | infrared lazer |
| where will you measure temp of food | thickest part, measure twice |
| what two things has to happen in order for food to be safe | it has to be inspected and meet all applicable local, state, and federal laws |
| where can you place probe so that you do not have to start the 7 day date mark | in between 2 packages |
| what temp must cold TCS food be received at | 41F or lower |
| what temp can milk, fish, shellfish, and eggs be received at | 45 F or lower, but needs to be cooled back down to 41 F in next 4 hours |
| what temp must hot TCS food be received at | 135 F or higher |
| when should you remove tag for shellfish, how long should you keep tag on file | after last shellfish is used, 90 days |
| when should you remove someone that has a sore throat with a fever from the operation | when you are serving a high risk population |
| you should only be restricted from food in operation when you have (3) | runny nose, sore throat, infected wound, coughing |
| if food is being held for more than 24 hours, it has to be | date marked |
| air temperature must be accurate or __ or __ off | 3F, 1.5C |
| thermometer must be accurate or __ or __ off | 2F , 1 C |
| FIFO stands for | first in first out |
| food does not have to be wrapped or covered if it is ______ | cooling |
| 4 techniques that food can be thawed | microwave, run hot water over it, as part of the cooking process, or thaw food in fridge |
| when cooking poultry, it must read | 165 F for 15 seconds |
| when cooking ground meat/beef, it must read | 155 F for 15 seconds |
| when cooking whole meat/beef, it must read | 145 F for 15 seconds |
| when cooking fish and eggs, it must read | 145 F for 15 seconds |
| cooling must be _ to _ in 2 hours _ to _ in 4 hours | 135-70 70-41 |
| total cooling time cannot be longer than _ hours | 6 |
| 3 ways to cool food | ice paddle, ice water bath, blast/tumble chiller |
| if you are reheating, what temperature must be reached and for how long.. cant meet requirement? | 165 in 2 hours for 15 seconds throw out! |
| you should be checking temperature of food in walk in how often | every 4 hours minimum but regularly 2 hours in case something needs correction |
| utensils for buffet should be changed every _ hours | 4 |
| sneeze guards should be _ inch high and _ away from food | 14, 7 |
| what temperature must water be to thaw food with | 70F |
| if you thaw using microwave, what has to be done immediately after | cooking |
| how should you thaw fish | poke a hole in package |
| ROP meaning | reduced oxygen package |
| all produce always needs to be | washed |
| what are pooled eggs and at what temp should they be stored | mixing a bunch of eggs together, 41F |
| boiled water advisory means ____ bacteria | possible |
| boiled water notice means ____ bacteria | definite |
| what is the term for the document needed for special requests, such as smoking food and using additives | variance |
| at what temp should roasts be cooked to and for how long | 145 for 4 mins |
| at what temp should stuffing be cooked to | 165 |
| when using microwave, every food has to reach what temp | 165 F |
| when partially cooking, food should not be cooked for more than __ minutes | 60 |
| when serving raw food, you must have | consumer advisory |
| what cannot be cooked on childrens menu | raw or undercooked meat, poultry, seafood, eggs |
| what 3 factors affect cooling | thickness/density of food, size of food, and storage containter |
| TCS food must be reheated within _ hours to _ for 15 seconds | 2, 165F |
| reheating commercially processed and packaged ready to eat food must reach an internal temperature of __ | 135F |
| between what temp range do pathogens grow the fastest | 125-70 |
| if food has not cooled to 70 in 2 hours, you must | reheat and cool again |
| __ food can be served for 4 hours without temperature control | hot |
| __ food can be served for up to 6 hours as long as temp stays below 70F | cold |
| what does SOP stand for | standard operating procedures |
| what does HACCP stand for | hazard analysis critical control point |
| what is HACCP, when is it required | reducing or addressing hazards within a product flow through an operation, when using variances |
| floors must be | smooth and durable, nonabsorbent and have coving |
| table tops legs must be __ inches long | 4 |
| what does potable mean | safe to drink |
| what prevents backflow and cross connection | air gaps |
| what can light fixtures cause | cross contamination |
| steps for cleaning (5) | remove items, wash, rinse, sanitize, air dry |
| what temp must high temp dish washing machines water be | 180F |
| sanitizing rinse for high temp dish washing machine must be what temp | 165F |
| IPM stands for | integrated pest management program |
| what is backsiphonage | contaminants going back into water supply |
| what can prevent grease from blocking drains | grease traps |
| dumpsters must be on ___ or ____ | concrete, asphalt |
| the process of _____ removes visible dirt and grease | cleaning |
| the process of ______ removes microscopic pathogens | sanitizing |
| what 5 things play a role in effective sanitizer | concentration, contact time, temperature, water hardness, pH |
| chlorine has a ppm of __ - __ and contact time no quicker than | 50-99, 7 seconds |
| serve safe ppm is __-__ | 50-200 |
| quats and iodine have a contact no quicker than___ seconds | 30 |
| final rinse for dishwasher must be at least ____ F | 180 |
| surface of dishes should be at least __-__F after going through dishwasher | 160-165 |
| only things that come into contact with food have to be _____ and _____ | cleaned, sanitized |
| first step in cleaning dishes in 3 compartment sink | cleaning and sanitizing sink |
| in 3 compartment sink: first sink-, second sink-, third sink- | detergent, rinse with water, sanitize then air dry |
| creating a master cleaning schedule should consist of | what, when, how, who |
Created by:
odean9