Wiping Cloths

/6
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1

Wiping Cloths

1 / 6

Where should wet wiping cloths used for wiping counters and equipment surfaces be stored between uses?

2 / 6

Where should wiping cloths be kept after contact with raw meat, fish, or poultry?

3 / 6

When a cloth is being used to wiping up food spills, what else can it be used for?

4 / 6

When should the sanitizing solution used for storing wet wiping cloths be refilled?

5 / 6

What are some guidelines and requirements for wet-wiping cloths?

6 / 6

A dry-wiping cloth used to wipe food up spills from clean tableware during service must NOT contain food debris. What condition should these cloths be kept in during use?

Water Supply

/1
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Water Supply

1 / 1

Which are acceptable sources of potable water for your operation?

Water Hardness

/3
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Water Hardness

1 / 3

Water hardness can affect how well a sanitizer works. How can you find out how much sanitizer to use for your water?

2 / 3

What is determined by the amount of minerals in your water and can affect how well a sanitizer works?

3 / 3

Which is true about water hardness?

Viruses

/17
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2

Viruses

1 / 17

Which of these are ways to prevent the Big Six Pathogen Hepatitis A from making people sick?

2 / 17

How can viruses be prevented from causing foodborne illness?

3 / 17

What are some ways that Hepatitis A can be prevented?

4 / 17

Which of these are ways that viruses be transferred?

5 / 17

Which is true about Hepatitis A?

6 / 17

What are some common symptoms of Norovirus?

7 / 17

Which is a prevention measure for viruses?

8 / 17

What pathogen requires a host to live and reproduce?

9 / 17

Which of these are ways that viruses can be transmitted?

10 / 17

Which is true about viruses?

11 / 17

What are the best ways to prevent the spread of viruses in your operation?

12 / 17

What biological contaminant cannot be destroyed by cooking or freezing?

13 / 17

Jaundice is a yellowing of the skin, eyes, or fingernails and is a symptom of the foodborne illness Hepatitis A. If a food handler suddenly (within a week) appears jaundiced, exclude them from the operation. What other symptoms require you to exclude a food handler?

14 / 17

Which pathogen needs a host to live and grow?

15 / 17

The onset time for symptoms of Hepatitis A is slow and symptoms may take weeks to appear. Which of these are symptoms of the illness caused by the Hepatitis A virus?

16 / 17

What do Norovirus and Hepatitis A have in common?

17 / 17

Which is an example of how a “carrier” can appear healthy but spread illness to others without knowing?

Ventilation

/3
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Ventilation

1 / 3

How can you prevent the buildup of grease and condensation on your walls and ceilings?

2 / 3

What can happen if your ventilation system is NOT working correctly?

3 / 3

How does ventilation improve the air inside your operation?

Vending Machines

/10
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Vending Machines

1 / 10

State and local regulatory authorities make the regulations that these establishments must follow:

• Restaurants
• Food retailers
• Vending operators
• Schools and daycare centers
• Hospitals and assisted living centers

What additional responsibilities do state and local regulatory authorities have for these establishments?

2 / 10

What temperature does TCS food need to be held at when offered from a vending machine?

3 / 10

What establishments are regulated and inspected by local regulatory authorities?

4 / 10

What kind of container should a vending machine dispense TCS food in?

5 / 10

What risks do vending operators need to protect their food from during transport, delivery, and service?

6 / 10

Serving food at a different location than where it was prepared or cooked is called off-site service. Which is an example of this?

7 / 10

How should fresh fruit with edible peels be prepared before being placed in a vending machine?

8 / 10

Vending operators need to monitor the shelf life of their food products and throw them out when their code date has expired. What is an example of a code date?

9 / 10

What are some guidelines for vending machine operation?

10 / 10

Which is an example off-site service?

Utensils

/0
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Utensils

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Training and Monitoring

/38
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Training and Monitoring

1 / 38

Training staff is an essential part of Active Managerial Control (AMC). What should you train your staff?

2 / 38

Which of these should you focus on for an effective cleaning program?

3 / 38

What should you do after an employee completes food safety training?

4 / 38

Schedule enough time to train staff to follow the cleaning program. What training method does ServSafe suggest using?

5 / 38

Some jurisdictions allow bare-hand contact with ready-to-eat food if staff have been trained and specific policies about staff health are followed. What kind of training do staff need?

6 / 38

How can you ensure that food handlers are washing their hands correctly?

7 / 38

What kind of food safety training should you provide for your staff?

8 / 38

What should be done when a food handler completes training?

9 / 38

The manager of a food service operation must understand and apply these principles:

• Purchasing food from approved, reputable suppliers
• Controlling time and temperature to prevent the growth of pathogens
• Cleaning and sanitizing to reduce the pathogens on surfaces to a safe level
• Practicing personal hygiene to prevent the transmission of illness by viruses and bacteria
• Avoiding cross-contamination to prevent pathogens from spreading from raw food to ready-to-eat food

How should the manager apply these principles?

10 / 38

Which are guidelines for training staff?

11 / 38

When do staff need to be re-trained in food safety?

12 / 38

You should be able to prove to your regulatory authority that staff know they must report to management if they get sick. Some operations require staff to sign an agreement for this. How else can you prove to your regulatory authority that staff have been instructed to report illness?

13 / 38

What kind of tools should you provide for your staff to help them ensure food safety?

14 / 38

Why should you monitor staff after training them?

15 / 38

What kind of training should you provide for your staff?

16 / 38

How can you ensure food handlers wash their hands in the correct sink?

17 / 38

What should the manager monitor to keep their guests and operation safe?

18 / 38

When should your staff have food safety training?

19 / 38

Which methods can help you determine the food safety training needs of your staff?

20 / 38

What should you focus on when training and monitoring staff?

21 / 38

What should you do after training food handlers to wash their hands?

22 / 38

When should you re-train staff?

23 / 38

Which guidelines should you follow when training your staff?

24 / 38

When should staff have food safety training?

25 / 38

Receiving and inspecting deliveries should be assigned to staff trained to follow the proper guidelines and criteria. What tools should be provided for them during the deliveries?

26 / 38

How do you know when to re-train staff?

27 / 38

Which members of your staff need food safety training?

28 / 38

What are some guidelines for training staff?

29 / 38

When should you train staff on how to follow your procedures?

30 / 38

Train and monitor staff to follow procedures, provide initial and ongoing training, provide all staff with general food safety knowledge, provide job-specific food safety training, retrain staff regularly, and document training.

31 / 38

Monitoring is essential to implementing active managerial control. What activities should be monitored?

32 / 38

What may be necessary when food handlers are NOT following proper handwashing procedures?

33 / 38

Your regulatory authority may ask for proof that you have informed staff to let you know they are sick; it can be provided in the following ways (3).

34 / 38

What is corrective action?

35 / 38

Management oversight is essential to implementing active managerial control. What is the purpose of management oversight?

36 / 38

According to ServSafe, what program should focus on these principles?

• Make a master schedule
• Train your staff to follow the schedule
• Monitor the schedule and your staff to ensure it works.

37 / 38

What should you do if an employee is doing a task incorrectly?

38 / 38

When should you provide food safety training for your staff?

Time-Temperature Indicators

/6
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1

Time-Temperature Indicators

1 / 6

Which is true about time-temperature indicators (TTIs)?

2 / 6

Suppliers can attach tags to packages that monitor time and temperature during shipment and storage. An irreversible color change appears on the tags to alert when the product has been time-temperature abused. What are these tags called?

3 / 6

What kind of thermometer can monitor both time and temperature?

4 / 6

What are Time-Temperature Indicators (TTI) used for?

5 / 6

Why do some suppliers place Time-temperature Indicators (TTI) inside their delivery trucks to constantly check and record temperatures?

6 / 6

When food has been thawed and refrozen, it’s likely to have been time-temperature abused and should be rejected at delivery. What could be evidence that a food product has been thawed and refrozen?

Time-Temperature Abuse

/49
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1

Time-Temperature Abuse

1 / 49

Which is an example of Time-Temperature Abuse?

2 / 49

What happens when food is handled in these ways?

• Cooled incorrectly
• Reheated incorrectly
• Held at an incorrect temperature
• Cooked to an incorrect temperature

3 / 49

What can happen if food is time-temperature abused?

4 / 49

When food has been thawed and refrozen, it’s likely to have been time-temperature abused and should be rejected at delivery. What could be evidence that a food product has been thawed and refrozen?

5 / 49

Why do we still need to avoid time-temperature abuse if cooking reduces the pathogens in food to a safe level?

6 / 49

What is a critical way to prevent foodborne illness from biological toxins?

7 / 49

How can time-temperature abuse be avoided during service?

8 / 49

How can time-temperature abuse be prevented?

9 / 49

How can time and temperature be controlled?

10 / 49

When performing off-site service (catering), what risk is higher when there is a delay between the time food is prepared and the time it’s served?

11 / 49

What is food at risk for during preparation?

12 / 49

What happens when TCS food remains between 41°F and 135°F for too long?

13 / 49

What can you give each food handler to help them avoid time-temperature abuse?

14 / 49

How can food handlers prevent cross-contamination and time-temperature abuse when preparing food?

15 / 49

As the manager, what should you be concerned about to keep food safe as it flows through your operation?

16 / 49

What kind of food needs time and temperature control for safety?

17 / 49

What example does ServSafe give for meeting the FDA recommendation for “time and temperature parameters for controlling pathogens”?

18 / 49

Suppliers can attach tags to packages that monitor time and temperature during shipment and storage. An irreversible color change appears on the tags to alert when the product has been time-temperature abused. What are these tags called?

19 / 49

How can illness from Biological Toxins be prevented?

20 / 49

How can the time food spends in the Temperature Danger Zone (TDZ) be controlled?

21 / 49

A delivery of frozen food should be rejected if there is any evidence of thawing. What signs should you look for in the packaging or boxes that indicate a product has been thawed and refrozen?

22 / 49

Which seafood toxin is produced by pathogens in the fish during time-temperature abuse?

23 / 49

What risks do vending operators need to protect their food from during transport, delivery, and service?

24 / 49

What must be reduced to keep food safe?

25 / 49

What type of food needs time and temperature control to limit pathogen growth?

26 / 49

What can be prevented by making policies and procedures for these critical activities?

• Controlling time-temperature
• Using the correct tools
• Monitoring food temperatures
• Recording food temperatures
• Taking corrective actions

27 / 49

How long can food remain in the Temperature Danger Zone (TDZ) before it must be thrown out?

28 / 49

What needs to be recorded to avoid time-temperature abuse?

29 / 49

What food safety risk is increased during off-site service?

30 / 49

Which is true about time-temperature indicators (TTIs)?

31 / 49

How can time-temperature abuse be prevented when prepping food?

32 / 49

In which of these processes can time-temperature abuse occur?

33 / 49

How can time-temperature abuse be avoided?

34 / 49

How can food handlers avoid time-temperature abuse?

35 / 49

Why should you make procedures for food preparation that limit the amount of food removed from a cooler at once?

36 / 49

Which is an example of time-temperature abuse?

37 / 49

What happens if food spends too much time in the Temperature Danger Zone (TDZ)?

38 / 49

Why is controlling time and temperature and avoiding cross-contamination critical when handling food?

39 / 49

According to ServSafe, food follows a path through your operation called “The Flow of Food.” There are several points along this path: the first is purchasing, and the last is service. What risk factor must be controlled at every point?

40 / 49

Reject a delivery of frozen food if you see evidence that it has been thawed and refrozen. Which of these are signs to look for in or on the product, packaging, or boxes?

41 / 49

These food-handling mistakes can cause foodborne illness by allowing pathogens to grow in food to unsafe levels:

• NOT cooling hot food properly before storage
• Holding or storing food at the wrong temperature
• NOT cooking or reheating food to a high enough internal temperature

What risk factor is demonstrated by these examples?

42 / 49

Ice crystals or chunks of frozen liquids can be evidence of thawing and refreezing when found where?

43 / 49

What does ServSafe call food that requires time and temperature control for safety?

44 / 49

Which is an example of a food that has been time-temperature abused?

45 / 49

How can time-temperature abuse be avoided?

46 / 49

What is food at risk for when it’s being held for service?

47 / 49

What food handling mistake is responsible for the most foodborne illnesses?

48 / 49

What should food handlers follow to avoid time-temperature abuse?

49 / 49

Food is time-temperature abused when it spends too much time in temperatures that promote pathogen growth (41°F to 135°F). What are some ways that this can happen?