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Serve Safe
| Question | Answer |
|---|---|
| What is the purpose of a sneeze guard | to protect food from contaminants |
| Which risk designation used by a regulatory authority during an inspection is CRITICAL? | Priority Item |
| What can reduce the effectiveness of a chemical sanitizer? | leftover detergent |
| What should be done if the menu includes TCS items that are raw or undercooked? | it must be noted on the menu |
| What three phases must a crisis management program focus on? | Prep, response, recovery |
| To keep out pests, what should be the size of the mesh in window screening? | At least 16 mesh per square inch |
| Trays of lasagna were removed from hot-holding at 135°F (57°C) at 4 p.m. and labeled with a discard time of 8 p.m. The lasagna was served to guests and discarded at 8 p.m. What mistake was made? | No mistakes were made |
| What is the best method from preventing a physical hazard in food from causing an injury? | purchasing from an approved supplier |
| What is the correct way to clean and sanitize a prep table? | Remove food from surface, clean, rinse, sanitize, air-dry |
| What is the contact time for chlorine sanitizer at 50-99 ppm? | at least 7 seconds |
| What should the temperature of the water be when washing hands? | warm |
| What should a manager do with a food handler that has been vomiting? | exclude them from the operation |
| What should be done regularly by restaurant employees to maintain ventilation hoods? | clean grease extractors |
| How can the risk of cross-contamination be reduced when prepping different types of food on the same prep table? | Prep raw and ready-to-eat food at different times |
| Which cleaner is best for removing baked-on grease? | Detergent |
| How should glassware be stored after it has been cleaned and sanitized? | upside down |
| Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of | cross contamination |
| After which activity must food handlers wash their hands? | Clearing tables |
| A food-contact surface must be cleaned and sanitized | before working with a different type of food. |
| A broken water main has caused the water in an operation to appear brown. What should the manager do? | Contact the local regulatory authority before use |
| A food item that is received with an expired use-by date should be | rejected |
| What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials? | smooth and durable |
| Which fish are associated with ciguatoxin? | Grouper |
| To prevent food allergens from being transferred to food | clean and sanitize utensils after handling a food allergen. |
| A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control? | Management oversight |
| What must be included on the label of food that has not been stored in its original container? | The foods common name |
| How should food in vending machines be dispensed? | in the original packaging |
| What must be done with live oysters received at an air temperature of 45°F (7°C)? | They must be cooled to 41°F (5°C) or lower. |
| Which thermocouple probe should be used to check the temperature of a pork roast? | penetration |
| When implementing a food defense program, what is the best way to protect food storage areas? | lock them |
| What step must managers take after creating a master cleaning schedule and training staff on how to use it? | Monitor the cleaning program |
| An imminent health hazard, such as a water supply interruption, requires immediate correction or | closure of the operation |
| What should you do after a staff member completes food safety training? | document it |
| Which food does not need additional packaging or other protection from contamination when placed on display? | whole raw fruit |
| What must be done after receiving a key drop delivery? | it must be inspected |
| What are the most common symptoms of a foodborne illness? | Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice |
| Nesting materials are found in a drawer under a prep table. What type of pest may be present? | mice |
| Which feature is most important for a chemical storage area? | good lighting |
| What is the correct way to store mops in between uses? | hanging on a hook |
| A variance from the local regulatory authority is needed for | preserving food by smoking it |
| Why are young children at a higher risk for foodborne illness? | Their immune systems are not yet fully developed |
| When should the sanitizer solution be changed in a three-compartment sink? | when the concentration drops |
| How are chemicals most likely to get into food? | when they are used incorrectly |
| Which is a chemical contaminant? | Tomato juice served in a pewter pitcher |
| How long must shell stock tags be kept on file? | 90 days after the last shellfish was sold or served from the container |
| In a situation that meets all other criteria, how many people must have the same symptoms for a foodborne illness to be considered an “outbreak”? | 2 |
| Which government agency regulates food transported across state lines? | FDA |
| What is the only jewelry that may be worn on the hands or arms while handling food? | plain band ring |
| When checking the internal temperature of food, where should the thermometer be inserted? | In the thickest part of the food |
| When should a food handler with a sore throat and fever be excluded from the operation? | Customers served are primarily a high-risk population |
| Which cleaner is best for removing the water scale in a steam table? | Delimer |
| Which government agency inspects meat, poultry, and eggs? | USDA |
| What is the first step in cooling a large pot of hot meat sauce? | Pour the meat sauce into several smaller containers |
| What can be a consequence of refusing entry to a health inspector? | Revocation of the operation's permit |
| What should be done with a shipment of fresh clams that have a slight seaweed smell? | Accept the clams |
| Where should personal items, like a coat, be stored in the operation? | away from food |
| Thermometers that measure the temperature of food must be accurate to | +/- 2°F or +/- 1°C. |
| Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness? | time temp abuse |
| The transfer of allergens from food or food-contact surfaces to the food served to an allergic guest is called | cross contact |
| How should the temperature of a shipment of sour cream be taken when it arrives at an operation? | Remove the lid of a container and put the thermometer stem into the sour cream |
| Food must be cooled from 135°F (57°C) to_______ within 2 hours | 70°F (21°C) |
| What is the most important food safety consideration when selecting construction materials for the establishment? | How easy it will be to clean the materials |
| One way for managers to show that they know how to keep food safe is to | Become certified in food saftey |
| Which organization develops standards for the sanitary design and construction of foodservice equipment? | NSF |
| Hand antiseptics should be used | after handwashing |
| What is the temperature range of the Temperature Danger Zone? | 41°F to 135°F (5°C to 57°C) |
| Which action could contaminate food at a self-service area? | Allowing customers to reuse plates |
| Is it acceptable for a cook to drink coffee from a coffee cup while preparing food? | No, because the coffee cup is an uncovered container. |
| A cook preps a beef tenderloin on a cutting board and then immediately cuts pies for dessert on the same cutting board. This is an example of which risk factor? | using contaminated equipment |
| What thermocouple probe would be used to check the temperature of a grill? | surface |
| A chef was preparing a dish that included beef and pork. The beef had a use-by date of September 1 while the pork had a use-by date of September 15. What is the discard date of the dish? | Sep. 1 |
| Liquid eggs are inspected by what agency? | USDA |
| Which part of a sink prevents backflow of dirty water? | Air gap |
| Thermometers should be calibrated | before and after use |
| Outdoor garbage containers must be | kept covered with tight-fitting lids. |
| What records might a health inspector reasonably request? | purchasing records |
| After handling dirty dishes, a dish washer washes her hands in the three-compartment sink? Is this acceptable? | No, hands should only be washed in a dedicated handwashing sink. |
| What must food handlers do when handling ready-to-eat food? | wear gloves |
| Which is a chemical contaminant? | Tomato juice served in a pewter pticher |
| What should a manager do with a food handler that is sneezing and has a persistent runny nose? | Exclude the food handler from the operation. |
| Approximately how long should the whole handwashing process take? | 20 seconds |
| Which type of food best supports the growth of bacteria? | Proteins |
| Which food safety topic is critical for staff to receive training on? | How to label for storage |
| What is TCS food? | Food requiring time and temperature control for safety |
| How should food be rotated in storage? | So items with the earliest use-by dates are used before items with later dates |
| How long after inserting a bimetallic stemmed thermometer in food must you wait for the reading to steady? | 15 seconds |
| Which government agency investigates foodborne illness outbreaks for other agencies? | CDC |
| A customer having an allergic reaction may show which symptom? | wheezing |
| What does your signature on a health inspection form indicate? | Acknowledgement that you received it |
| What is the purpose of a regulatory inspection? | To ensure that an operation is meeting minimum standards |
| An operation has a buffet with 8 different items on it. How many serving utensils are needed to serve the items on the buffet? | 8 |
| Which is not an acceptable method for drying hands in a handwashing station? | common cloth towel |
| What must a manager do with a recalled food item in the operation? | Store the recalled items separately from other food |
| What is a variance? | Waiving or changing a requirement |
| Which organization makes recommendations for food safety regulation of the foodservice industry? | FDA |
| What should be done to keep shell eggs safe when storing them? | keep them stored until use |
| A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong? | created a cross connection |
| What is the most important measure for preventing Nontyphoidal Salmonella from causing a foodborne illness? | prevent cross contamination |
| What temperature must partially cooked food reach when it is reheated? | Its required minimum internal temperature |
| Poor food quality is typically a sign of | Time temp abuse |
| What should be done after pesticides have been applied? | Wash, rinse, and sanitize food-contact surfaces |
| Which is an FDA public health intervention for controlling the risk factors for foodborne illness? | Implementing consumer advisories |
| A pest-control program is an example of a(n) | food saftey program |
| What is a human cost to victims of foodborne illness? | long term disability |
| How often should private wells be tested? | once a year |
| A can has a deep dent in the can body, but no product is leaking from it. What should be done with the can? | it should be rejected |
| Bloody diarrhea is a common symptom associated with an illness from this pathogen | Shigella spp |
| What should the water temperature be in the detergent compartment of a three-compartment sink? | 110°F (43°C) |
| An inspection stamp on meat indicates that | the product has met standards |
| The three basic rules to keep an operation pest-free are deny access, deny food and shelter, and | work with a pest controller |
| What must be done after completing each prep task to reduce the risk of cross-contamination? | surfaces must be cleaned and sanitized |
| Which item may be re-served to another customer? | unopen condiment packets |
| Three components of active managerial control include identifying risks, training, and | Corrective action |
| What must be done before washing items in a dishwashing machine? | Items must be rinsed, scraped or soaked |
| The effectiveness of chemical sanitizers is NOT affected by | color |
| If you have raw or undercooked items on the menu, how can you advise customers of the risk of eating them? | by posting a sign in the establishment |
| A food item that is received with an expired use-by date should be | rejected |
| Which disease is transmitted through food? | typhoid fever |
| When cutting away mold from hard cheese, the FDA recommends removing this much from around the affected area | 1 inch |
| A guest became ill with vomiting and diarrhea within minutes of eating. What type of contamination was the likely cause? | chemical |
| Where is Shiga toxin-producing Escherichia coli found? | cattle |
| To work with food, a food handler with an infected hand wound must | cover the wound with an impermeable cover and wear a single-use glove |
| What guidelines should be followed when using additives during food preparation? | Additives must be approved by the regulatory authority. |
| What should you do if a guest calls to report a foodborne illness they believe they got from eating at your establishment? | complete a food illness incident report |
| Parasites are commonly linked with what type of food? | Seafood |
| Eggs were placed in a covered dish and cooked in a microwave oven. Half-way through cooking the eggs were stirred and once finished were left to stand for 30 seconds before being checked with a thermometer in two places. What mistake was made | They were left to stand for 30 seconds after cooking |
| To help a pest control operator start an effective treatment program, what information is important to gather about pests spotted in the operation? | color, girth, & gender |
| A food handler who is receiving a food delivery observes signs of pests in the food. What should be done? | The shipment should be refused and prevented from entering the operation. |
| What thermocouple probe would be used to check the temperature of a pot of soup | immersion |
| Which risk designation used by a regulatory authority during an inspection relates to GENERAL sanitation? | Core item |
| What is one way that food should NEVER be thawed? | at room temp |
| What is the purpose of a HACCP program? | Preventing, eliminating, or reducing hazards to food |
| How are chemicals most likely to get into food? | When they are used incorrectly |
| Which of the following practices requires a variance? | Packaging food using a reduced oxygen method |
| Food for off-site service should be labeled with reheating and service instructions and a(n) | use-by date and time. |
| What is the definition of sanitizing? | Reducing the pathogens on a surface to safe levels |
| How can lighting sources be prevented from contaminating food? | By using shatter-resistant bulbs |
| A chef purchases fresh fish from a local fisherman. Is this an approved supplier? | No, the fisherman is not inspected |
| How should pooled eggs be handled to keep them safe? | cook right after mixing them |
| When the kitchen garbage can was full, an employee placed the full garbage bag on a prep table and tied it securely. Then he carried it to the dumpster and disposed of it. What was done incorrectly? | the bag was placed on the prep table |
| What is the intended use of a hand antiseptic? | reduce pathogens on the skin |
| Why do pathogens pose an increasing challenge to food safety in an operation? | They are being found on food items once considered safe. |
| What guidelines should be followed when handling ice to keep it safe? | Never use ice as an ingredient if it was used to cool food |
| What can make demonstrations in classroom training more effective? | If you follow a Tell, Show, and Do approach |
| What temperature must commercially processed and packaged ready-to-eat food be reheated to? | 135°F (57°C) |
| A dishwasher ran out of sanitizer for the three-compartment sink and used sanitizer from the dish machine instead. Why was this a mistake? | The sanitizer was not used the way it was intended. |
| The regulatory authority will hold you responsible for ensuring that | guests use clean tableware when returning to self-service areas. |
| Single-use gloves do not need to be worn when | washing produce |
| What is the discard date for potato salad that was prepared and stored on October 1? | October 7th |
| What is a carrier? | Someone who carries pathogens without getting sick |
| What is the lighting intensity requirement for a prep area? | 50 foot-candles (540 lux) |
| In what temperature range does bacteria grow most rapidly? | 70°F to 125°F (21°C to 52°C) |
| Which are the greatest threat to food safety? | Pathogens |
| Wheezing and hives are symptoms of | food allergies |
| What causes most foodborne illnesses associated with wild mushrooms? | Being mistaken for edible ones when harvested |
| Which bacteria is commonly linked with cooked rice dishes? | Bacillus cereus |
| A chef was preparing a dish that included beef and pork. The beef had a use-by date of September 1 while the pork had a use-by date of September 15. What is the discard date of the dish? | Sep. 1 |
| Which symptom could mean a customer is having an allergic reaction to food? | Swollen Lips |
| Food is being temperature abused when it is | held at the wrong temp |
| When may food handlers wear plain-band rings? | at any time |
| Equipment should be maintained regularly by | qualified professionals |
| Which government agency investigates complaints and illnesses against a foodservice operation? | Local regulatory authorities |
| What is the meaning of large ice crystals on frozen food? | The product has thawed and been refrozen |
| What is the most important measure for preventing Nontyphoidal Salmonella from causing a foodborne illness? | preventing cross contamination |
| What is the maximum amount of time that ready-to-eat TCS food can be stored in a cooler at 41°F (5°C) before it must be sold, served, or thrown out? | 7 days |
| Organizations that certify or classify that foodservice equipment meets sanitary design and construction standards must be accredited by what organization? | American National Standards Institute (ANSI) |
| Which pathogen is not commonly associated with meat? | Salmonella Typhi |
| Bacteria grows best at which pH level? | 7 |
| If a food handler has a wound on the arm they must | cover the wound with an impermeable cover. |
| When can a food handler who has had diarrhea return to work? | when symptom free for 24 hours |
| What is the most important factor in choosing an approved food supplier? | It has been inspected and complies with local, state, and federal laws. |
| Jaundice is a symptom of which foodborne illness? | Hep. A |
| When should staff be retrained in food safety? | periodically |
| A guest became ill with vomiting and diarrhea a few hours after eating a lobster dinner. Which pathogen is the likely cause of the illness? | Norovirus |
| Beef that has been received is bright cherry red and has flesh that springs back when touched. What should be done with the beef? | Accept the beef |
| What information should a master cleaning schedule contain? | What should be cleaned, when, by whom, and how |
| How should utensils for serving TCS food be stored during service? | Lying flat on top of food |
| What must always be worn when in a food prep area? | hair restraint |
| When preparing to wash dishes in a three-compartment sink, what is the first task? | Clean and sanitize the sinks and drain boards |
| At what internal temperature should cold TCS food be received? | 41°F (5°C) or lower |
| When storing pesticides within the location | storing them in their original container |
| What is the most important measure for preventing Hepatitis A from causing a foodborne illness? | practicing good hygine |
| Pepper-like black specks are found near the electrical motor in a refrigeration unit. What type of pest may be present? | roaches |
| When should staff be trained on food safety? | immediately after being hired |
| When reheating turkey chili for hot-holding, what is the minimum temperature that the chili must reach? | 165°F (74°C) for 15 seconds |
| What is the minimum interval for the inspection of a foodservice establishment by a regulatory agency? | every six months |
| What temperature must meat be cooked to if it will be cooked in a microwave? | 165°F (74°C) |
| To make sure that the chemical sanitizer being used on a food-prep surface is at the correct strength, | use a test kit to check the sanitizer’s concentration when mixing it. |
| A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from inventory, and stored it in a secure location. What should the manager do next? | Label the item to prevent it from accidentally be placed back in inventory |
| What is the required minimum internal cooking temperature for a pork roast? | 145°F (63°C) or higher for 4 minutes |
| Dirt tracks are spotted along light-colored walls. What type of pest may be present? | rats or mice |
| Food must be thrown out after remaining in the temperature danger zone for | 4 hours |
| Which of these operations is never allowed to hold TCS food without temperature control? | nursing home |
| Suppliers are subject to food safety inspections from which agency? | U.S. Department of Agriculture (USDA) |
| Which temperature measuring device is designed for measuring surface temperatures? | infrared thermometer |
| A food handler who spends an entire shift forming hamburger patties should change gloves | every 4 hours during continual use, and more often if needed |
| When partially cooking food, the initial cooking phase should not last longer than | 60 minutes |
| Where should the air-temperature measuring device be placed in a cooler? | near the door |
| What should be done to ensure that food stored in a cooler is safe? | Randomly sample temperatures of food in the cooler |
| What must be included in restrooms? | Garbage containers, if paper towels are provided |
| To prevent the deliberate contamination of food, a manager should know | whom to contact about suspicious activity. |
| How should the temperature of a shipment of bulk vacuum packages of raw ground beef be taken when it arrives at an operation? | Place the thermometer stem between two packages for a reading |
| What should be done when responding to a crisis? | work with the media |
| When using the ice-point technique to calibrate a thermometer, to what temperature should the thermometer be adjusted? | 32°F (0°C) |
| Grease and condensation buildup on surfaces can be avoided with correct | ventilation |
| A chef used brushes purchased at the local hardware store to baste food. Why was this a mistake? | The brushes are not approved for use with food |
| When must a consumer advisory be provided for menu items containing TCS food? | When the item is raw or undercooked |
| Why should food handlers not wear false fingernails? | they are hard to keep clean |
| Which food item may be handled with bare hands? | Chopped carrots for stew |
| What are the packaging criteria for accepting nonfood items? | Intact, clean, and protected from contamination |
| Which government agency is responsible for inspecting all food EXCEPT meat, poultry, and eggs? | FDA |
| What types of food are commonly associated with yeast? | acidic |
| What is an example of a hazard that could result in closure of the operation? | Significant lack of refrigeration |
| A restaurant stores windshield washer fluid for their delivery vehicles with other chemicals used in the operation. Why can’t it be stored there? | It is not necessary for the maintenance of the facility. |
| Where are handwashing stations required? | Dishwashing areas |
| Why should overloading coolers be avoided? | it reduces air flow |
| This plant food is toxic when undercooked | raw kidney beans |
| When should food handlers wash their hands? | after changing tasks |
| Should you cross-train employees so more people have the skills to receive deliveries? | No, specific staff should be responsible for receiving. |
| How high above the floor should floor-mounted equipment be | 6 inches |
| People with this illness may cough up worms | Anisakiasis |
| What is the first step that should be taken if raw sewage has backed up around a floor drain? | the affected area must be closed |
Created by:
betsy_chandler