Facilities and Equipment

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/127
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355

Facilities and Equipment

1 / 127

What can contaminate food when used or stored incorrectly?

2 / 127

Why should chemicals be stored in their original containers?

3 / 127

What government agency enforces the national standards for water in the U.S.?

4 / 127

What kind of contamination is food at risk for when using kitchenware or equipment made from pewter, copper, zinc, or painted pottery?

5 / 127

How does back-siphonage occur?

6 / 127

According to national standards, food service equipment that has contact with food must be nonabsorbent, smooth, and corrosion-resistant. What organization created these standards?

7 / 127

Cleaning tools and supplies can contaminate food and surfaces when NOT used or stored correctly. Where should these items be stored?

8 / 127

Why should chemicals never be stored above food, linens, utensils, and equipment?

9 / 127

Which is an example of a cross-connection?

10 / 127

Who should work on the plumbing in your operation?

11 / 127

Bimetallic-stemmed thermometers are the most common type of thermometer in food service because they are useful throughout the Flow of Food. But what is a disadvantage with these thermometers?

12 / 127

According to ServSafe, food equipment should be easy to clean, durable, and damage-resistant. What are the standards for food equipment according to NSF/ANSI?

13 / 127

What organization is NSF accredited by?

14 / 127

Why should a storage area for cleaning tools and supplies have hooks?

15 / 127

Many backflow prevention devices have a way that they can be checked to see if they are working correctly. They should be checked periodically, and this should be documented. Who should check the device?

16 / 127

What area outside of the facility needs regular maintenance?

17 / 127

What is the most important thing to consider when storing cleaning tools?

18 / 127

How does storing items at least six inches above the floor and away from the walls help prevent contamination?

19 / 127

Only drinkable water can touch food and food-contact surfaces. What is this water called?

20 / 127

What can weaken the foundation and floors of your facility, as well as its ceilings and windows?

21 / 127

What is required for equipment and utensils that are used to handle food?

22 / 127

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

23 / 127

What is a physical link (like a pipe or a hose) between safe water and dirty water called?

24 / 127

How should chemicals be separated from food and food-contact surfaces in storage?

25 / 127

According to ServSafe, what must have the following features if it will have contact with food?

• Durable
• Easy to clean
• Damage-resistant

26 / 127

Why should chemicals never be stored above food or food-contact surfaces?

27 / 127

How can backflow be prevented?

28 / 127

Outdoor garbage containers should be placed on a smooth, durable, and nonabsorbent surface. What is an example of this kind of surface?

29 / 127

Where is the air gap in a correctly designed and installed sink?

30 / 127

What is an air gap?

31 / 127

According to ServSafe, what kind of water sources are included in this list?

• Approved public water mains
• Private water sources that are regularly tested and maintained
• Closed, portable water containers
• Water transport vehicles

32 / 127

What kind of backflow prevention device works by closing a check valve and sealing the water supply line shut when water flow is stopped?

33 / 127

Make sure your equipment is working correctly by checking it yourself regularly. But only allow qualified people to perform the regular maintenance of your equipment. How can you arrange this?

34 / 127

What device must be used when a hose is attached to a faucet?

35 / 127

What should you consider when purchasing a three-compartment sink for manual cleaning and sanitizing?

36 / 127

Why is it essential to have good lighting in your operation?

37 / 127

In what condition should the manufacturer’s label be on chemical containers?

38 / 127

What should have these features?

• Leak Proof
• Waterproof
• Pestproof
• Easy to clean

39 / 127

What is it called when contaminated water flows backward (reverse) through a cross-connection and into a drinkable water supply?

40 / 127

Which is an actual guideline for installing stationary equipment?

41 / 127

To prevent contamination, chemicals should be stored in their own designated location away from these areas:

• Food prep areas
• Food-storage areas
• Service areas

How can chemicals be kept separate from food and food-contact surfaces during storage?

42 / 127

How can kitchenware and equipment made from these materials leach toxic metals into food and cause chemical contamination?

• Zinc
• Pewter
• Copper
• Painted pottery

43 / 127

When a three-compartment sink is unavailable, how can large equipment and utensils be cleaned and sanitized?

44 / 127

What is it called when high water use in one area of an operation creates a vacuum in the plumbing system that sucks contaminants back into the water supply?

45 / 127

What issues should be addressed during regular maintenance of your facility’s floors, walls, and ceilings?

46 / 127

How to prevent backflow?

47 / 127

Why do cracks or holes in the exterior walls of your facility need to be filled?

48 / 127

According to ServSafe, what area in your operation should have these features?

• Good lighting
• Wall hooks
• A utility sink
• A floor drain

49 / 127

What should be able to measure the following?

• Water pressure
• Water temperature
• Detergent concentration
• Sanitizer concentration

50 / 127

Why should chemicals stay in original containers with the manufacturer’s label?

51 / 127

What is the most critical issue regarding water safety in your operation?

52 / 127

The trays and carts used to carry clean tableware and utensils should be checked daily for cleanliness. How often should they be cleaned and sanitized?

53 / 127

If grease traps are NOT kept clean, dirty water can back up into the operation. What can this lead to?

54 / 127

Which is true about viruses?

55 / 127

What is a buildup of grease in pipes called?

56 / 127

A vacuum breaker is one example of a mechanical device that will prevent backflow. What is another example of a backflow prevention device?

57 / 127

Plumbing, lighting, and ventilation are all examples of what?

58 / 127

What is curved edging that is sealed between the floor and the wall?

59 / 127

What is a ‘Sink Center’ or a ‘Clean-up Work Center’?

60 / 127

How is clean-in-place (CIP) equipment cleaned and sanitized?

61 / 127

What medical conditions can be caused by aflatoxins produced by some molds?

62 / 127

How does ventilation improve the air inside your operation?

63 / 127

Which is true about Infrared (laser) thermometers?

64 / 127

What can happen if your facility is poorly maintained?

65 / 127

How should stationary equipment be installed?

66 / 127

What chemicals should NOT be used or stored in a food service operation?

67 / 127

What should all lights have to prevent broken glass from contaminating food or food-contact surfaces?

68 / 127

What should be worn by a food handler when handling RTE food?

69 / 127

Why should you choose smooth and durable materials for your operation’s ceilings, walls, and floors?

70 / 127

Dishwashers should be installed to prevent them from contaminating food-contact surfaces. What else should be considered when installing a dishwasher?

71 / 127

Which of these are examples of presenting food honestly to guests?

72 / 127

What should a manager do with a food product if they suspect that it could be the source of a foodborne illness outbreak?

73 / 127

How can you know if the systems and utilities in your building are adequate for your operation?

74 / 127

Besides following ServSafe’s guidelines, how can you ensure your dishwasher is operated correctly and kept it in good repair?

75 / 127

Where should the correct settings for the dishwasher be posted?

76 / 127

To prevent contamination, mops, brushes, or other cleaning tools should NOT be cleaned in handwashing, food prep, or dishwashing sinks. Where should these items be cleaned?

77 / 127

How often should equipment that holds and dispenses TCS food (like a soft-serve yogurt machine) be cleaned and sanitized?

78 / 127

When a water connection (like a pipe to a hose) includes an open space that prevents dirty water from flowing backward into clean water, what is this space called?

79 / 127

What example does ServSafe give of a cross-connection that can lead to back-siphonage?

80 / 127

What can be installed by a licensed plumber to prevent grease buildup from blocking a drain?

81 / 127

Water, electricity, gas, sewage, and garbage disposal are all examples of what?

82 / 127

What will happen if your operation’s utilities and building systems are NOT working correctly?

83 / 127

What is fungi?

84 / 127

What is the best way to prevent backflow?

85 / 127

Which is required if any worker has an illness due to any of the big six pathogens?

86 / 127

How should the food-contact surfaces of stationary equipment be kept when they are NOT being used?

87 / 127

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

88 / 127

It’s best when countertop equipment stands on legs that keep it at least four inches above the counter. How should the equipment be installed if it doesn’t have legs?

89 / 127

Why does coving need to be secured tightly to the walls?

90 / 127

What three groups do the principles break into?

91 / 127

Chemicals should be kept in their original container with the manufacturer’s label. What should be clear enough to read the label?

92 / 127

Why do many jurisdictions require food prep areas to be brightest?

93 / 127

Install stationary equipment in a way that makes it easy to clean and easy to clean around. What else should be considered when installing stationary equipment?

94 / 127

Which is true about a booster heater?

95 / 127

What can happen if drinkable water becomes mixed with unsafe water?

96 / 127

Good lighting makes cleaning easier and provides a safer environment. Which guideline should be followed regarding the lights in your operation?

97 / 127

Why can food handlers wear a smooth plain band ring but NOT an ornate ring with gems or decorations?

98 / 127

Why should a grease trap be installed in a way that makes it easy to access?

99 / 127

Which of these conditions are present in Potentially Hazardous Food (PHF) that make it ideal for the growth of bacteria?

100 / 127

What must be avoided when designating a storage area for garbage and recyclables?

101 / 127

What units are used to measure the light intensity or the brightness of light?

102 / 127

Which statements are true about yeast?

103 / 127

Why is a cross-connection dangerous?

104 / 127

The brightness of the lights in your operation is called the light intensity. How can light intensity be measured?

105 / 127

Liquid waste, like dirty mop water, should NOT be dumped into toilets or urinals. Where should liquid waste be dumped?

106 / 127

The dishwasher should be checked everyday and cleaned as needed. How should the dishwasher be cleaned?

107 / 127

Where are the air gaps on sinks that are properly designed and installed?

108 / 127

What can happen if plumbing is NOT installed and maintained correctly?

109 / 127

Why should a storage area for cleaning tools and supplies have good lighting?

110 / 127

The floors, walls, and ceilings in your operation need regular maintenance. What is an example of how you can do this?

111 / 127

What is a high-temperature dishwashing machine?

112 / 127

Why are air gaps critical for safe water?

113 / 127

The What does non-porous and porosity mean?

114 / 127

What can cause a backflow?

115 / 127

What is a cross-connection?

116 / 127

Where are the two air gaps in a properly designed sink located?

117 / 127

Store chemicals in a designated area that is seperate from the items listed here:

• Food
• Equipment
• Utensils
• Linens

If a designated storage area for chemicals is unavailable, what can be used to keep them separate from the listed items?

118 / 127

According to NSF/ANSI, what must have the following features if it will have contact with food?

• Smooth
• Nonabsorbent
• Corrosion-resistant

119 / 127

Why should your operation have coving to remove the corners and gaps between the floor and the wall?

120 / 127

What should you look for when monitoring the lighting in your operation?

121 / 127

What is an example of a backflow prevention device with multiple check valves that will seal and protect your building’s clean water supply in case of a backflow?

122 / 127

If your operation sprays or flushes the floors during cleaning, what should be done if there are puddles of standing water?

123 / 127

It’s best when floor-mounted stationary equipment stands on legs that keep it at least six inches above the floor. How should the equipment be installed if it doesn’t have legs?

124 / 127

What kind of equipment is designed for cleaning and sanitizing solutions to be pumped through it?

125 / 127

The light intensity can differ in each area of your operation. But, food prep areas are required to be the brightest in many jurisdictions. Why?

126 / 127

Where should outdoor garbage containers kept?

127 / 127

What must be done if your operation has an on-site septic system?

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Cleaning and Sanitizing

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Cleaning and Sanitizing

1 / 10

Which group of people has a high risk for foodborne illness?

2 / 10

What temperature do dish machines need to reach to sanitize items?

3 / 10

Besides concentration, temperature, contact time, and water hardness, what other factor is critical for the effectiveness of chemical sanitizers?

4 / 10

When should the sanitizing solution in a three-compartment sink be changed?

5 / 10

Each of these can change how well a chemical sanitizing solution works:

• Concentration
• Temperature
• Contact time
• Water hardness
• pH

What is a chemical sanitizing solution?

6 / 10

Besides actually seeing insects or rodents, what can be a sign that you have a pest infestation?

7 / 10

According to ServSafe, What kind of unit should be cleaned and sanitized in the way these steps describe?

• Unplug the unit
• Take off the unit’s removable parts
• Wash, rinse, and sanitize the parts separately from the unit
• Scrape the unit’s surfaces to remove food and debris
• Wash the surfaces of the unit
• Rinse the surfaces of the unit
• Sanitize the surfaces of the unit
• Allow the surfaces of the unit to air-dry
• Reassemble the unit

8 / 10

How are items cleaned and sanitized in most operations?

9 / 10

How can dried or caked on food be removed from the surfaces of items before washing them in a dishwasher or a three-compartment sink?

10 / 10

Which government agencies regulate chemical sanitizers?

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Prepping and Cooking

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/331
0 votes, 0 avg
69

Prepping and Cooking

1 / 331

What are some factors that affect the amount of time that it takes to cool food?

2 / 331

How does the storage container affect how quickly food will cool?

3 / 331

When using the ice-point method to calibrate a thermometer, what should the reading be adjusted to while measuring the temperature of the ice water?

4 / 331

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

5 / 331

What part of a bimetallic-stemmed thermometer measures temperatures?

6 / 331

What information should be posted on or near a dishwasher?

7 / 331

What kind of produce should NOT be offered if your operation primarily serves high-risk populations?

8 / 331

There are three kinds of contaminants that can get into food and make people sick:

• Biological
• Chemical
• Physical

What is it called when someone gets sick after eating contaminated food?

9 / 331

What should you do when a thermometer loses its accuracy?

10 / 331

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

11 / 331

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

12 / 331

The letters in FAT TOM represent the conditions that bacteria need to grow. They stand for Food, Acidity, Temperature, Time, Oxygen, and Moisture. Which of these conditions can you control?

13 / 331

What can be used to handle ready to eat food without wearing gloves?

14 / 331

Which kind of food can easily become unsafe if not handled carefully?

15 / 331

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

16 / 331

When checking the temperature of food, what part of the food should you insert the thermometer stem or probe?

17 / 331

How can colored cutting boards and utensil handles help prevent cross-contamination?

18 / 331

What trait makes a bimetallic-stemmed thermometer suitable for checking the temperature of large or thick food?

19 / 331

What is cross-contamination?

20 / 331

Clostridium perfringens bacteria are one of the most common causes of foodborne illness. Which are true about the bacteria?

21 / 331

Which can spread contaminants in your operation?

22 / 331

What color does ServSafe designate for cutting boards and utensils that will be used for produce?

23 / 331

How can the density of food affect how long it takes to cool?

24 / 331

Why don’t you need to insert thermocouple and thermistor thermometers as far into the food as bimetallic-stemmed thermometers need to be?

25 / 331

What is a foodborne illness outbreak, according to the centers for disease control and prevention (cdc)?

26 / 331

What is food called that can be eaten without further preparation, washing, or cooking?

27 / 331

Which describes cross-contamination?

28 / 331

A bimetallic-stemmed thermometer must be scaled in at least two-degree increments. What are two-degree increments?

29 / 331

You should consider reviewing inspection reports when choosing suppliers for your operation. The reports need to address these areas:

• Shipping
• Processing
• Recall program
• Staff training
• Personal hygiene
• Receiving and storage
• Cleaning and sanitizing
• Food safety management system

Who should have performed the inspection of your supplier?

30 / 331

When taking temperatures with an infrared (laser) thermometer, why must you remove anything between the thermometer and the measured surface?

31 / 331

When is it NOT acceptable for produce to be treated with sulfites?

32 / 331

Which probe should be attached to a thermocouple or thermistor thermometer when checking the temperature of a thin food, like hamburger patties or fish fillets?

33 / 331

Which features should a bimetallic-stemmed thermometer have?

34 / 331

What is calibration?

35 / 331

Which is true about physical contamination?

36 / 331

Which statements are true about the terms clean and cleaning?

37 / 331

What can produce be washed or treated with to control pathogens?

38 / 331

After working with raw meat, why is it dangerous to just rinse off the equipment instead of washing, rinsing, and sanitizing it?

39 / 331

Slacking is gradually (slowly) thawing frozen food in preparation for deep frying. Which is an important guideline to follow when slacking food?

40 / 331

What situation requires using pasteurized shell eggs for pooling?

41 / 331

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

42 / 331

When cooked in a microwave, what is the required minimum internal temperature for TCS food (meat, seafood, poultry, eggs)?

43 / 331

What kind of biological contaminant can come from one of these foods?

• Plants
• Mushrooms
• Seafood

44 / 331

How can fungi cause foodborne illness?

45 / 331

If raw meat, fish, and poultry will be prepped on the same table as ready-to-eat food, how should it be done?

46 / 331

According to ServSafe, what should be done with a thermometer at each of these times?

• Before each shift
• Before deliveries arrive
• After they have been bumped or dropped
• After they have been exposed to extreme temperature changes

47 / 331

Why must TCS food be cooled to 41°F or lower within six hours of cooking?

48 / 331

Which statement is true about TCS food?

49 / 331

Why does the temperature of the food need to be checked in at least two places when cooking in a microwave?

50 / 331

To control its time in the Temperature Danger Zone (TDZ), what should be done with food as soon as it has been prepped?

51 / 331

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

52 / 331

Metal shavings from cans, wood, fingernails, staples, bandages, glass, jewelry, and dirt are examples ServSafe gives for what kind of objects?

53 / 331

When food is NOT hot-held or served immediately after cooking, it must be removed from the Temperature Danger Zone (TDZ) as quickly as possible. How can this be done?

54 / 331

What kind of contamination can cause mild to fatal injuries?

55 / 331

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

56 / 331

How does the thickness or density of the food affect how quickly it will cool?

57 / 331

How much food should be taken from the cooler for preparation at one time?

58 / 331

What kind of food is a thermocouple and a thermistor good for checking the temperature?

59 / 331

Which is a guideline for checking temperatures using a bimetallic-stemmed thermometer?

60 / 331

How can time-temperature abuse be prevented?

61 / 331

Once the final cooking is complete, how should par-cooked food be handled if it is NOT immediately served or held for service?

62 / 331

How does physical contamination happen?

63 / 331

How should you determine which thermometer to use when checking food temperatures?

64 / 331

Which of these measures can prevent injury from physical contamination?

65 / 331

What will happen if any part of frozen food is exposed to the Temperature Danger Zone (TDZ) while it’s being thawed?

66 / 331

Use a clean and sanitized food-prep sink when thawing food under running water. What requirement should the water meet when thawing food this way?

67 / 331

Why should raw meat, seafood, and poultry be prepared at a different time than ready-to-eat (RTE)?

68 / 331

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

69 / 331

How do you take temperatures with an infrared (laser) thermometer?

70 / 331

Why should food be rotated or stirred halfway through the cooking process in a microwave?

71 / 331

When should frozen fish in reduced-oxygen packaging (ROP) be thawed?

72 / 331

How can food handlers keep produce separate from raw meat, poultry, and seafood to avoid cross-contamination?

73 / 331

What is a sign that a food or beverage is spoiled by yeast?

74 / 331

When is it acceptable to use unpasteurized shell eggs in a dish served to a high-risk population, like those in a hospital or a nursing home?

75 / 331

What does immediate service mean?

76 / 331

When par-cooking food, what is the maximum amount of time that the food can be cooked during initial cooking?

77 / 331

What biological contaminant cannot be destroyed by cooking or freezing?

78 / 331

How should eggs, produce, ice, and salads containing TCS ingredients be handled and prepared?

79 / 331

What range of temperatures is known as the Temperature Danger Zone (TDZ), where pathogens can grow rapidly?

80 / 331

What should be used to transfer ice from an ice machine to other containers?

81 / 331

Where does bacteria come from?

82 / 331

What color does ServSafe designate for cutting boards and utensils that will be used for raw chicken?

83 / 331

What kind of programs are these?

• Pest-control
• Personal hygiene
• Food Safety Training
• Cleaning and sanitation
• Quality control and assurance
• Standard operating procedures
• Food Safety Management Systems
• Supplier selection and specification
• Facility design and equipment maintenance

84 / 331

When checking food temperatures with a bimetallic-stemmed thermometer, how long should you wait after inserting the stem into the food before recording the temperature?

85 / 331

What level of acidity does bacteria grow in?

86 / 331

How can a large pot of soup or stew be cooled quickly before storage?

87 / 331

Once the minimum internal temperature is reached during cooking, what’s next?

88 / 331

What kind of food can easily become unsafe?

89 / 331

What temperature range can a bimetallic-stemmed thermometer measure?

90 / 331

How can you get the most accurate measurements when using an infrared (laser) thermometer?

91 / 331

When cooling food in two stages, what should be done if the temperature requirements for the first stage are NOT met within two hours?

92 / 331

Why does a glass thermometer, like candy thermometer, be enclosed in a shatterproof casing?

93 / 331

What is it called when an operation begins cooking food during prep and then finishes it just before service?

94 / 331

When using the boiling-point method to calibrate a thermometer, what should the reading be adjusted to while measuring the temperature of boiling water?

95 / 331

What is an infrared thermometer NOT able to measure the temperature of?

96 / 331

How can buying food that does NOT require much prepping or handling keep food safe?

97 / 331

After the initial cooking, par-cooked food should be cooled and then frozen or refrigerated. How should the food be stored if it is refrigerated at this step?

98 / 331

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

99 / 331

Which probe should be attached to a thermocouple or thermistor thermometer when checking the internal temperature of food?

100 / 331

What should be done as soon as possible once food has been cooked?

101 / 331

How does the food’s size affect how quickly it will cool?

102 / 331

What kind of thermometer is less likely to cause cross-contamination or damage to food because it does NOT need to touch the food or surface to check its temperature?

103 / 331

How do you calibrate a thermometer using the Ice-Point Method?

104 / 331

These are the most common types of what, used in foodservice?

• Thermistors
• Thermocouples
• Bimetallic-stemmed

105 / 331

How can time-temperature abuse be avoided?

106 / 331

Some thermometers are NOT designed to be calibrated. What must be done with these thermometers when they lose their accuracy?

107 / 331

What should be done immediately after pooling eggs?

108 / 331

What kind of eggs or egg products should you consider using when prepping a dish that requires little or no cooking?

109 / 331

Food can be cooled quickly in a clean, sanitized prep sink filled with ice water. In addition to separating it into smaller containers, how can you make the food cool faster and more evenly?

110 / 331

TCS food needs careful handling to prevent time-temperature abuse. What kind of food needs careful handling to avoid contamination?

111 / 331

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

112 / 331

Which are types of a backflow prevention device?

113 / 331

When should thermometers be washed, rinsed, sanitized, and air-dried to prevent cross-contamination?

114 / 331

Cooked food, washed fruit and vegetables (whole and cut), and deli meat are examples of what kind of food?

115 / 331

What kind of water should be used for making ice?

116 / 331

What could cause a thermometer to lose its accuracy?

117 / 331

Small containers of food in an ice-water bath cool faster and more evenly when stirred. What can be used to stir the food to cool it even more quickly?

118 / 331

How can you reduce the size of a large amount of food so that it will cool faster?

119 / 331

What containers should never be used to scoop, store, or carry ice?

120 / 331

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

121 / 331

Remove frozen ROP fish from its package before thawing it in a cooler. When thawing ROP fish under running water, when can it be removed from its package?

122 / 331

The requirements for reheating previously cooked TCS food (leftovers) depend on if the food will be served immediately or if it will be hot-held for service. How are the requirements different?

123 / 331

Why should a large amount of hot food never be cooled in a cooler?

124 / 331

Why is it important to measure the internal temperature of the thickest part of the food?

125 / 331

What part of the food should the thermometer probe or stem be inserted into when checking its temperature?

126 / 331

Which is a ServSafe guideline for using and storing chemicals?

127 / 331

Infrared (Laser) Thermometers can measure the temperature of surfaces from a distance. What are these thermometers NOT able to measure the temperature of?

128 / 331

In what way should the markings be scaled on a bimetallic-stemmed thermometer?

129 / 331

Norovirus can spread easily in a self-service area when guests use dirty plates and utensils to refill. What can you do to prevent this?

130 / 331

What should you provide for food handlers so they can track how long food is in the Temperature Danger Zone (TDZ)?

131 / 331

Why are easy-to-read markings necessary on a bimetallic-stemmed thermometer?

132 / 331

What is usually the cause of unsafe food and foodborne illnesses?

133 / 331

Which of these seafoods were delivered with the correct documents?

134 / 331

Bulk food offered in self-service areas must be labeled in a way that is easily seen by guests. What is an acceptable way to show the label?

135 / 331

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

136 / 331

Under what conditions can leftover TCS (Time/Temperature Control for Safety) ingredients be used in a new dish?

137 / 331

What can happen when natural objects, like bones in a fish fillet, are left in food?

138 / 331

Which of these mistakes can result in food becoming contaminated?

139 / 331

What must be done with produce before it can be cut, cooked, or combined with other ingredients?

140 / 331

Which is an acceptable way to dry hands at a handwashing station?

141 / 331

What happens when produce touches a surface that raw meat, seafood, or poultry has touched?

142 / 331

How can illness from Biological Toxins be prevented?

143 / 331

When thawing frozen food, never let any part of the food go above 41°F for more than four hours. In addition to the time spent thawing, what other time is counted towards this four-hour limit?

144 / 331

Why is it important to limit the amount of food taken from the cooler at once?

145 / 331

Food handlers with infected cuts or burns that are NOT covered properly should be restricted from working with food or food contact surfaces. How should cuts and burns be covered?

146 / 331

What are Penetration Probes useful for?

147 / 331

What are some examples of the kind of conditions in that bacteria do NOT grow well in?

148 / 331

When pooling eggs, what must be done between batches?

149 / 331

What should be done with food after it has been thawed in the microwave?

150 / 331

What kind of thermometers only measure the surface temperature of food and equipment?

151 / 331

Keeping raw food and ready-to-eat food away from each other is the most basic way to prevent what?

152 / 331

When can leftover TCS food (pasta, chicken, potatoes) be used as an ingredient for salads?

153 / 331

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

154 / 331

Parasites are often linked with these foods:

• Seafood
• Wild game
• Contaminated Produce

How can produce (fruits, vegetables) get contaminated with parasites?

155 / 331

What is the greatest threat to food safety?

156 / 331

Bakery foods, sugar, spices, and seasonings are all examples of what kind of food?

157 / 331

Which is true about partial cooking or par-cooking?

158 / 331

Why is it unsafe to thaw food at room temperature?

159 / 331

When should you avoid serving produce that was treated with sulfites?

160 / 331

What kind of food is a bimetallic-stemmed thermometer good for checking the temperature?

161 / 331

What are these?

• Air probe
• Surface probe
• Immersion probe
• Penetration probe

162 / 331

Which probe should be attached to a thermocouple or thermistor thermometer when checking the temperature of liquids like soups, sauces, and frying oil?

163 / 331

What do some fungi (mold, mushrooms) naturally produce that can cause foodborne illness?

164 / 331

When pooling eggs, what should be done soon after mixing them?

165 / 331

What can be caused by deodorizers, first-aid products, and health and beauty products, like hand lotions and hairsprays?

166 / 331

Newly cooked TCS food must be cooled from 135°F to 41°F or lower within six hours. The safest way to do this is in two stages. How long should the stages last?

167 / 331

These living microorganisms cause biological contamination when they get into food and can make people sick.

• Viruses
• Parasites
• Fungi
• Bacteria

What specific kind of biological contaminants are they?

168 / 331

What kind of food has a higher risk for contamination than other food?

169 / 331

What are some guidelines for thawing frozen TCS food in a microwave?

170 / 331

What could happen if a physical object falls into food?

171 / 331

What is food at risk for during preparation?

172 / 331

Why do salads containing TCS ingredients have a higher risk for foodborne illness?

173 / 331

What part of a bimetallic-stemmed thermometer is used to adjust the thermometer and make it accurate?

174 / 331

What equipment can quickly cool a large amount of food by blasting it with cold air?

175 / 331

What is critical to the success or Active Managerial Control (AMC)?

176 / 331

When can shellfish become contaminated with biological toxins?

177 / 331

What policy can help keep handwashing stations available and accessible?

178 / 331

Where should you keep plenty of clean and sanitized thermometers?

179 / 331

What should you check for on its label when handling or preparing frozen fish in reduced-oxygen packaging (ROP)?

180 / 331

The letter T in the ALERT acronym stands for Threat. In a food defense program, how should the manager be prepared for a threat or suspicious activity?

181 / 331

How should leafy greens (lettuce, spinach) be washed before cutting, cooking, or combining it with other ingredients?

182 / 331

What is it called when eggs are cracked open and combined in a container?

183 / 331

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

184 / 331

Before using previously cooked TCS food (leftovers) as an ingredient for a salad, what should be checked for on its label?

185 / 331

What will happen if produce touches a surface after raw meat, seafood, or poultry?

186 / 331

What kind of food should have its own cutting boards, utensils, and containers to prevent cross-contamination?

187 / 331

After cooking, how long do you have to cool TCS food from 135°F to 41°F or lower?

188 / 331

What is it called when there is something harmful in food?

189 / 331

What must be done with par-cooked food before it can be served or sold?

190 / 331

Which of these temperatures can an Air Probe Thermometer check?

191 / 331

Cleaners, sanitizers, polishes, machine lubricants, and pesticides are examples of what kind of contaminant?

192 / 331

When you cut up raw chicken, how can you prevent pathogens like nontyphoidal Salmonella from contaminating other food through cross-contamination?

193 / 331

What factors affect how quickly food cools?

194 / 331

ServSafe suggests keeping clipboards supplied with forms and pencils near:

• Coolers
• Freezers
• Food prep areas
• Cooking equipment
• Holding equipment

What information will food handlers be recording regularly?

195 / 331

According to ServSafe, what do food service managers have a responsibility for?

196 / 331

How accurate should a thermometer be if it measures the temperature of food?

197 / 331

What makes a bimetallic-stemmed thermometer useful for checking temperatures during the Flow of Food?

198 / 331

What kind of thermometer should have these features?

• Calibration nut
• Easy-to-read markings
• Dimple

199 / 331

What kind of thermometer works well for checking the final rinse temperature of dishwashing machines?

200 / 331

How are the temperature readings shown on a thermocouple or thermistor thermometer?

201 / 331

What type of container should be used to cool food quickly?

202 / 331

Where should the thermometer probe usually be inserted to check the temperature of food?

203 / 331

What is reconditioning food?

204 / 331

When cooling food in two stages, what should be done next if the temperature requirements for the first stage are met before the two-hour time limit is up?

205 / 331

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

206 / 331

How can mold be prevented from spoiling food or causing illness?

207 / 331

Thermometers should be washed, rinsed, sanitized, and air-dried before and after each use to prevent cross-contamination. What kind of sanitizer should be used?

208 / 331

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

209 / 331

What neurological symptom may be experienced by someone with a foodborne illness caused by seafood toxins?

210 / 331

When should you use pasteurized shell eggs or egg products?

211 / 331

Which is an example of fungi?

212 / 331

Food must be reheated correctly before being placed in a hot-holding unit. Hot-holding equipment should NOT be used to reheat food unless it was designed for this purpose. Why?

213 / 331

How should leafy greens like lettuce and spinach be washed

214 / 331

What color does ServSafe designate for cutting boards and utensils that will be used for raw meat?

215 / 331

What pathogen requires a host to live and reproduce?

216 / 331

Which is true about ready-to-eat (RTE) food?

217 / 331

When can frozen fish in reduced-oxygen packaging (ROP) be removed from its packaging?

218 / 331

What thermometer is usually NOT practical for checking the temperature of a thin food, like a hamburger patty or fish filet?

219 / 331

What do Norovirus and Hepatitis A have in common?

220 / 331

What kind of thermometers have interchangeable probes?

221 / 331

When is food from plants (fruits, vegetables) considered a TCS food?

222 / 331

How can an operation prevent parasites from causing foodborne illness when serving raw or undercooked fish?

223 / 331

Which statements describe a toxin mediated infection?

224 / 331

When using the same prep table to prepare raw food and ready-to-eat (RTE) food, which should be prepped first to reduce the risk of cross-contamination?

225 / 331

Pathogens can grow in the Temperature Danger Zone (TDZ). What range of temperatures do most pathogens grow the fastest?

226 / 331

What should be done with all work surfaces, equipment, and utensils before and after each task?

227 / 331

Why is the range of temperatures between 41°F and 135°F called the Temperature Danger Zone (TDZ)?

228 / 331

Infrared (Laser) Thermometers can measure the temperature of a surface without touching it. What advantage does this give the thermometer?

229 / 331

Parasites can get into fruits and vegetables irrigated or washed with contaminated water. What other kind of food is at risk for parasites?

230 / 331

Besides the temperature, what other information should be recorded by food handlers when checking food temperatures?

231 / 331

What kind of thermometer can measure temperature through glass, metal, or packaging?

232 / 331

If you suspect a food item may have been the source of a foodborne illness, what should you do with it?

233 / 331

Can all thermometers be calibrated?

234 / 331

What kind of thermometer can monitor both time and temperature?

235 / 331

To cool a large amount of food with an ice-water bath, what kind of containers can the hot food be transferred into that will spread out the food and cool it faster?

236 / 331

Thermocouples and thermistors are similar types of thermometers that are commonly used in food service. Whats the difference between the two?

237 / 331

What kind of food are thermocouple and thermistor thermometers suitable for checking the temperature of?

238 / 331

How can you make sure your thermometers are accurate?

239 / 331

The F in FAT TOM stands for Food. What kind of food does bacteria need to live and grow?

240 / 331

What should be used for each type of food to prevent cross-contamination?

241 / 331

Pathogens grow between 41°F and 135°F. But they grow fastest between 70°F and 125°F. When cooling food in two stages, which stage has the most potential for pathogen growth?

242 / 331

TCS stands for Time and Temperature Control for Safety. What does this mean for TCS food?

243 / 331

Why should coolers and refrigerators only be used to cool large amounts of hot food if they were built for that purpose?

244 / 331

How can physical contamination of food happen?

245 / 331

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

246 / 331

What must be reduced to keep food safe?

247 / 331

How long must you wait for a digital thermometer to display the temperature reading?

248 / 331

When is it acceptable to pool shell eggs that are NOT pasteurized?

249 / 331

Hot TCS food that will be put in cold storage must be cooled to 41°F or lower within six hours. How does the two-stage cooling method achieve this?

250 / 331

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

251 / 331

What chemicals are sometimes used to treat produce?

252 / 331

What does ServSafe call food that can be eaten without further preparation, washing, or cooking?

253 / 331

What food needs careful handling to prevent contamination?

254 / 331

What type of thermometers are common in food service?

255 / 331

At what temperatures do bacteria grow?

256 / 331

How can you make sure your purchases are safe?

257 / 331

What is a standard method for calibrating thermometers?

258 / 331

What kind of biological contaminant is a natural poison produced by some plants, mushrooms, and seafood?

259 / 331

What should be avoided when prepping or storing produce?

260 / 331

When checking temperatures with a bimetallic-stemmed thermometer, how far does its stem need to be inserted into the food?

261 / 331

Why is it unsafe to thaw frozen food at room temperature?

262 / 331

Which is an example of a food that should be cooked to a minimum internal temperature of 165°F for less than 1 second (instantaneous)?

263 / 331

Where should ice scoops be stored?

264 / 331

What kind of thermometer indicates the highest temperature reached during use and is used where temperature readings cannot be continuously observed?

265 / 331

Which part of a thermocouple and thermistor thermometer is sensative to temperature?

266 / 331

Which is true when using leftover TCS food?

267 / 331

What happens when food is handled in these ways?

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

268 / 331

What is the only way to reduce pathogens in food to safe levels?

269 / 331

What mark shows the end of the temperature-sensing area on a bimetallic-stemmed thermometer?

270 / 331

When do thermometers need to be cleaned and sanitized?

271 / 331

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?

272 / 331

Which method of calibrating thermometers is the easiest and safest?

273 / 331

When should food handlers remove their aprons?

274 / 331

Which is an example of time-temperature abuse?

275 / 331

When can an operation handle pooled eggs?

276 / 331

Why should you leave the food covered and let it stand for at least two minutes after cooking in a microwave?

277 / 331

In what way should chemicals be used by the operation?

278 / 331

Through which of its parts do thermocouples and thermistors measure temperatures?

279 / 331

When do egg products need to be pasteurized if your operation primarily serves a high-risk population?

280 / 331

A person with a foodborne illness caused by seafood toxins may experience any of these symptoms:

• Hives
• Diarrhea
• Vomiting
• Heart palpitations
• Difficulty breathing
• Flushing of the face
• Burning in the mouth
• Neurological symptoms

When does a person begin experiencing symptoms (onset-time) after consuming a seafood toxin?

281 / 331

Which statement is true about a surface probe?

282 / 331

Which is a guideline for using food additives?

283 / 331

What must be done with work surfaces, equipment, and utensils before being used for a different type of food?

284 / 331

What should be done after checking the temperature in the thickest part of the food and recording the measurement?

285 / 331

Which are ServSafe guidelines for holding hot TCS Food without temperature control?

286 / 331

Sometimes, ice can be added as an ingredient to cool hot food quickly. What kind of ice should NOT be used for this purpose?

287 / 331

What is listeria or listeriosis?

288 / 331

What should NOT be used to transfer ice from the ice machine?

289 / 331

Where should the thermometer probe or stem be inserted to check the internal temperature of meat, poultry, or fish?

290 / 331

What kind of produce needs special attention when it’s being washed?

291 / 331

Which seafood toxin can fish become contaminated with by eating smaller fish that have eaten the toxin?

292 / 331

What is the onset time for symptoms if someone has consumed a chemical contaminant?

293 / 331

Which of these can an Immersion Probe Thermometer check the temperature of?

294 / 331

What cooking process do these steps describe?

1. Cook for less than one hour
2. Promptly cool the food
3. Store at 41°F or lower
4. Cook to its required minimum internal temperature
5. Serve immediately, hot-hold, or cool and store

295 / 331

What type of thermometers are commonly used in operations?

296 / 331

Which statements are true about pathogens?

297 / 331

When is it acceptable to use glass thermometers in food service?

298 / 331

How can time and temperature be controlled?

299 / 331

Fish do NOT produce Histamine, but these fish could be contaminated with pathogens that do:

• Tuna
• Bonito
• Mackerel
• Mahi Mahi

If a fish is contaminated with pathogens that produce Histamine, when will they produce it?

300 / 331

When par-cooking food, what should be done with the food immediately after the initial cooking?

301 / 331

How is Sous Vide Food cooked?

302 / 331

What part of a bimetallic-stemmed thermometer is used to measure temperatures?

303 / 331

How do we use temperature control to prevent the growth of pathogens?

304 / 331

We usually control temperatures to limit the growth of pathogens when holding or storing TCS food. But how can time be controlled to limit their growth?

305 / 331

Where does bacteria grow well?

306 / 331

What must be done with produce (melons, tomatoes, leafy greens) once it has been cut or sliced?

307 / 331

When checking temperatures with a bimetallic-stemmed thermometer, why must the stem be inserted into the food up to the dimple?

308 / 331

What can happen if food is time-temperature abused?

309 / 331

Why should food be covered when cooking in a microwave?

310 / 331

Which is a guideline for using glass thermometers?

311 / 331

Fish in Reduced Oxygen Packaging (ROP) should remain in the package and frozen until used. When it can be removed from the package depends on how it will be thawed. Which is correct?

312 / 331

Which corrective action should be taken if a food handler did NOT follow proper handwashing procedures?

313 / 331

Which probe should be attached to a thermocouple or thermistor thermometer when checking the temperature of flat cooking equipment, like a grill?

314 / 331

How can you prevent parasites from causing foodborne illnesses?

315 / 331

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

316 / 331

After checking and recording the temperature in the thickest part of the food, why should you take another reading in a different spot?

317 / 331

Why do the foods on this list require special care during handling and preparation?

• Ice
• Eggs
• Produce
• Salads containing TCS ingredients

318 / 331

Why do salads containing these previously cooked TCS foods need to be handled with special care?

• Leftover eggs
• Leftover tuna
• Leftover pasta
• Leftover chicken
• Leftover potatoes

319 / 331

What kind of thermometers do you need to have available?

320 / 331

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

321 / 331

Which is true about the sensing area on a bimetallic-stemmed thermometer?

322 / 331

Is it safe to use hot-holding equipment to reheat food?

323 / 331

What is Vacuum Packaging?

324 / 331

In which situation is it acceptable to offer raw, unpackaged meat, poultry, or seafood for self-service?

325 / 331

Which is true about mechanically tenderized meat?

326 / 331

What does ideal mean?

327 / 331

When is it acceptable to mix different kinds of produce or different batches of the same produce?

328 / 331

What foods have been linked to Listeria monocytogenes (illness listeriosis)?

329 / 331

Different kinds of food must reach different minimum internal temperatures for a specific amount of time to reduce pathogens to a safe level. What should be done if guests ask for their food to be cooked to a lower temperature?

330 / 331

What type of container allows food to cool faster?

331 / 331

What is the most important tool you have for monitoring temperatures?

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Receiving and Storage

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44

Receiving and Storage

1 / 137

What tools and equipment should you provide for staff when receiving and inspecting deliveries?

2 / 137

What information should be on the label of food that will be delivered off-site for service?

3 / 137

How long do shellstock identification tags need to be kept?

4 / 137

What are some foods commonly linked with Shigella spp?

5 / 137

What should be done with expired, damaged, spoiled, or incorrectly stored food that has become unsafe?

6 / 137

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?

7 / 137

During a key drop delivery, the items are brought inside the operation and placed in a cooler, freezer, or dry-storage area. What must be considered when choosing these storage locations?

8 / 137

When does frozen fish need to be delivered with documents indicating how it was correctly frozen before you received it?

9 / 137

What is an insulated food container?

10 / 137

When are food containers required to have these features?

• insulated
• leak proof
• spill-proof
• mixproof
• Approved for food service

11 / 137

What are the temperature requirements for the delivery of shell eggs?

12 / 137

What are the temperature requirements for the delivery of milk?

13 / 137

What can you do if your food containers or delivery vehicles are NOT holding food at the correct temperature for off-site service?

14 / 137

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

15 / 137

Which statement is true about how the growth of bacteria is affected temperature?

16 / 137

How accurate should a thermometer be if it’s used to measure air temperature in food-storage equipment?

17 / 137

What should be avoided when checking the temperature of packaged food items?

18 / 137

Never store chemicals in empty food containers or food in empty chemical containers. What kind of container should be used to store food?

19 / 137

Why does ready-to-eat TCS food need to be date-marked when it will be held in cold storage for more than 24 hours?

20 / 137

How can food and non-food items be protected from contamination during storage?

21 / 137

What are the temperature requirements for the delivery of most cold TCS foods?

22 / 137

Operations that par-cook food need written procedures describing how the food will be prepped and stored. What should these procedures explain about storing the food?

23 / 137

What information is stated on the documents that must be included with a delivery of fish that will be served raw or undercooked?

24 / 137

Why should you avoid frequently opening the door of a cooler?

25 / 137

How are the receiving temperatures for Live Shellfish and Shucked Shellfish different?

26 / 137

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?

27 / 137

Each storage unit must have at least one device that measures air temperature, like a hanging thermometer in a cooler. Where should the device be located in the storage unit?

28 / 137

What should be done if food has exceeded the time and temperature requirements that keep it safe?

29 / 137

When receiving and inspecting a delivery, what should be done with food products immediately after being examined and accepted?

30 / 137

Why do sliced melons, cut tomatoes, and cut leafy greens need to be held or stored at 41°F or lower?

31 / 137

How should dish racks be loaded for the dishmachine?

32 / 137

What is the correct air temperature for cold storage units?

33 / 137

What temperature does TCS food need to be stored at?

34 / 137

Both live and shucked shellfish may be received at an air temperature of 45°F at delivery. What additional temperature requirements does a delivery of live shellfish have?

35 / 137

When can the shellstock identification tag be removed from its container?

36 / 137

When receiving and inspecting a delivery of canned food, what should be done if the cans have any of these issues?

• Rusty cans
• Unlabeled cans
• Cans with leaks or holes
• Swollen or bulging cans
• Dented cans

37 / 137

What should be written on the shellstock identification tag once all the shellfish in the container have been used?

38 / 137

How can chemical contamination happen in a food service operation?

39 / 137

What type of food must be stored separately from raw meat, poultry, and seafood?

40 / 137

When does food need to be labeled with this information?

• The amount of the food
• Chemical preservatives
• List of major food allergens
• The name or a description of the food
• The name and location of the business
• List of ingredients in order by weight
• List of artificial colors and flavors

41 / 137

Why does food need to be rotated when it’s in storage?

42 / 137

How can pests be prevented from entering your operation with deliveries?

43 / 137

What are the temperature requirements for the delivery of shucked shellfish?

44 / 137

The acronym FIFO means First In, First Out. Which statement is true about the FIFO method?

45 / 137

What example demonstrates the importance of labeling food?

46 / 137

What kind of location should food be stored in?

47 / 137

What food packaging method are these examples of?

• Vacuum-packed
• Sous vide food
• Modified Atmosphere Packaging (MAP)

48 / 137

What can you do when your food containers or delivery vehicles do NOT hold food at the correct temperature long enough for off-site service?

49 / 137

Deliveries of shellfish and farm-raised fish must come with documents. Frozen fish that will be served raw or undercooked also need documents. How long do you need to save these documents?

50 / 137

How often should you check the internal temperature of food in hot holding?

51 / 137

Why should you use open shelving and never line shelves with aluminum foil, sheet pans, or paper?

52 / 137

What will prevent good airflow in cold storage units and should be avoided?

53 / 137

How do you check the meat, poultry, and fish temperature during receiving and inspecting?

54 / 137

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

55 / 137

What are some criteria to consider when inspecting the labels and dates of food?

56 / 137

What information is on Shellfish Identification Tags?

57 / 137

If cold TCS food is removed from refrigeration at 12:00 PM to be held and served without temperature control, what discard time should be written on its label?

58 / 137

You can verify that the cooler is working by randomly checking the temperature of the food stored inside. What should you do with the food if it’s NOT at the correct temperature?

59 / 137

What are the temperature requirements for the delivery of hot TCS food?

60 / 137

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

61 / 137

What method of storage rotation is described in these steps?

• Identify the use-by or expiration date on the label
• Shelf food with earlier dates in front of food with later dates
• Use the food stored in front before the food behind it
• Throw out food past its use-by or expiration date

62 / 137

What kind of delivery needs to be inspected by the first available staff arriving at the operation to ensure it meets these conditions?

• It is presented honestly
• It is from an approved source
• It was protected and has NOT been contaminated
• It was stored in the right place to maintain the correct temperature

63 / 137

How should leafy greens like lettuce and spinach be washed before being cut, cooked, or combined with other ingredients?

64 / 137

Which statements are true about TCS food?

65 / 137

Inspecting and receiving a delivery begins with checking the truck for visual signs of contamination. What else should be done?

66 / 137

How long can ready-to-eat TCS food be stored at 41°F or lower before it must be thrown out?

67 / 137

How should chemicals be thrown out?

68 / 137

Why should you avoid overloading coolers or freezers?

69 / 137

What should be identified on the label of food packaged on-site for retail sale?

70 / 137

A food product in reduced oxygen packaging (ROP) must be rejected if the packaging has what problem?

71 / 137

How can staff make stock rotation easier during storage when receiving and inspecting a delivery?

72 / 137

When performing off-site service, what should the on-site staff put on the food label for the off-site staff?

73 / 137

Why do many operations use the First-In-First-Out (FIFO) method of stock rotation?

74 / 137

Dirty linens must be kept away from food and food prep areas. What kind of container should be used to store dirty linens?

75 / 137

How can using the FIFO system to rotate products in storage help control pests?

76 / 137

Produce must be washed thoroughly under running water before what?

77 / 137

These are examples of common objects that can cause physical contamination if they get into food:

• Broken light bulbs
• Jewelry
• Fake fingernails
• Hair accessories
• False eyelashes
• Broken glass thermometers

What is an example of a natural object that can be a physical contaminant when left in food?

78 / 137

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

79 / 137

What are some guidelines for cleaning and sanitized utensils?

80 / 137

What kind of surface should outdoor garbage containers be stored on?

81 / 137

A delivery of shellfish must be received with shell stock identification tags. What information is on these documents?

82 / 137

These are examples of chemicals used in food service that can become chemical contaminants:

• Cleaners
• Sanitizers
• Polishes

How can these chemicals get into food and cause chemical contamination?

83 / 137

A shellstock identification tag indicates when and where shellfish were harvested and that they’re from an approved source. How should you maintain these tags?

84 / 137

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

85 / 137

How can the internal temperature of most packaged food be checked with a bimetalic-stemmed thermometer during inspection of a delivery?

86 / 137

What code date indicates how long a product should be offered for sale?

87 / 137

Food packaged in your operation and sold to guests to bring home must be labeled. When does this label need to include a list of ingredients in descending order by weight?

88 / 137

When cleaning and sanitizing in a three-compartment sink, after the items have been cleaned in the first sink, how can they be rinsed in the second sink?

89 / 137

What kind of containers or equipment should food be held in once transported to the off-site service location?

90 / 137

What must be done before you accept a delivery?

91 / 137

When packaging food in the operation for guests to take home, what situation does NOT require identifying Big Eight Allergens on the label?

92 / 137

What should you focus on when training and monitoring staff?

93 / 137

When is it NOT necessary to label stored food that will be used on-site?

94 / 137

When does a fish delivery need to come with documents?

95 / 137

What are some criteria to consider when inspecting the labels on a delivery of shellfish (oysters, clams, mussels, and scallops)?

96 / 137

Which statement is true about the growth of bacteria?

97 / 137

How can chemical contamination occur?

98 / 137

What kind of container should shellfish be stored in?

99 / 137

What information is stated on the documents that must be included with farm-raised fish?

100 / 137

When a food delivery arrives, it should be inspected immediately. Then everything must be put in the correct storage areas as soon as possible. How can you make sure this happens?

101 / 137

To avoid contamination, what should NOT be stored in these areas?

• Bathrooms
• Locker rooms
• Garbage rooms
• Dressing rooms
• Under stairwells
• Mechanical rooms
• Under leaking water lines
• Under unprotected sewer lines

102 / 137

Ready-to-eat TCS food held at 41°F or lower must be thrown out after seven days. How do you determine which day this count begins?

103 / 137

How can the temperature of food in reduced oxygen packaging (ROP) be measured without opening the package?

104 / 137

Which food items must NOT be served to high risk populations?

105 / 137

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?

106 / 137

What process should follow these steps?

• Set the rejected item aside
• Tell the delivery person why it was rejected
• Get a signed adjustment or credit slip before returning the item
• Note the incident on your receiving documents

107 / 137

Why does food need to be stored at the correct temperature?

108 / 137

Why should spoiled food be thrown out quickly?

109 / 137

Ready-to-eat TCS food, like leftovers, can be stored for seven days at 41°F or lower. When do the seven days begin?

110 / 137

What air temperature does frozen food need to be stored at?

111 / 137

When checking the temperature inside a cooler or oven, which probe should be attached to a thermocouple or thermistor thermometer?

112 / 137

Foodservice chemicals can be hazardous if they are NOT used or stored correctly. What is the risk with chemicals?

113 / 137

What documents must be included with a delivery of shellfish?

114 / 137

Why should food handlers wear the correct size gloves?

115 / 137

These four cold TCS foods may be received at an air temperature of 45°F or lower. For most others, it must be 41°F or lower.

• Live shellfish
• Shucked shellfish
• Shell eggs
• Milk

Which must be cooled from 45°F to 41°F within four hours?

116 / 137

Food packaged on-site for retail sale must be labeled. If the food contains a Big Eight Allergen, it must be clearly identified on the label. What is the only exception to this rule?

117 / 137

What are the temperature requirements for the delivery of milk?

118 / 137

What should be done with moldy food unless the mold is a natural part of the food?

119 / 137

Receiving and inspecting a delivery begins with a visual inspection of the delivery truck. What conditions should the truck be examined for?

120 / 137

Which guidelines should be followed when pooling eggs?

121 / 137

How do you check the food temperature in regular, non-vacuum-sealed packages?

122 / 137

What temperature must a cooler be kept at when it is used to thaw frozen food?

123 / 137

Reject any food or non-food item that has signs of pests. What are some examples?

124 / 137

To avoid opening or puncturing food in reduced-oxygen packaging (ROP), how should the thermometer probe or stem be used to check the temperature of ROP food?

125 / 137

Which of these statements are true about three-compartment sinks?

126 / 137

To ensure that deliveries can be received correctly, when should you schedule them to arrive?

127 / 137

What should be used to check the temperatures of food during receiving?

128 / 137

In what condition should a delivery of frozen food be received?

129 / 137

What does food need to be labeled with when it’s transferred into a different container?

130 / 137

Food packaged on-site for retail sale must be labeled with specific information. What situation does NOT require this labeling?

131 / 137

What code date indicates the last day a product can be eaten for the best flavor or quality?

132 / 137

Why is stock rotation important?

133 / 137

Food contaminated by bare hands or bodily fluids must be thrown out. What should be done with food handled by a staff member who was excluded for illness?

134 / 137

Which bacteria is a risk to food in reduced oxygen packaging (ROP)?

135 / 137

What are the requirements for removing Shellfish Identification Tags from their containers?

136 / 137

Some operations give a key to their supplier to make deliveries after hours when the establishment is closed. What kind of delivery is this known as?

137 / 137

Molds can grow in food that other pathogens can NOT grow in. Which is an example of this?

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Health and Hygiene

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/230
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59

Health and Hygiene

1 / 230

Dirty clothing may carry pathogens that can cause foodborne illnesses. How can a food handler wearing dirty clothes contaminate food?

2 / 230

Hand sanitizers should be allowed to air dry before doing what?

3 / 230

Which is true about restricting a food handler?

4 / 230

How long should the whole handwashing process take?

5 / 230

Why should food handlers wearing nail polish also wear disposable gloves?

6 / 230

Why should food handlers keep their fingernails trimmed and filed?

7 / 230

What program does your operation need to keep food handlers from contaminating food?

8 / 230

Every thermometer should be calibrated at the beginning of each shift, when is another time to calibrate them?

9 / 230

Which decision is based on where the infected cut or burn is located on a food handler?

10 / 230

When can food handlers wear false fingernails?

11 / 230

If you serve a high-risk population and exclude a food handler for having a sore throat with a fever, when can they return to work?

12 / 230

How should a cut or burn be covered if it’s on the arm?

13 / 230

14 / 230

What should the three points of focus be when developing a food defense program?

15 / 230

Ice is considered a ready-to-eat food, so bare-hand contact must be avoided. What should be used to transfer or carry ice?

16 / 230

When food is NOT served immediately after cooking and is temporarily stored at a safe temperature, it’s called ‘hot-holding’. Which are requirements for hot-holding food?

17 / 230

What can be transferred to someone’s hands while eating, drinking, smoking, or chewing gum and tobacco?

18 / 230

What are some threats to the safety of food in your operation?

19 / 230

Here are some ways that a food handler can make people sick:

• NOT washing hands after using the bathroom
• Coughing or sneezing near food
• Touching a cut or burn and then touching food
• Working while sick

What risk factor is demonstrated by these examples?

20 / 230

Which is a prevention measure for viruses?

21 / 230

Where should handwashing stations be located?

22 / 230

What kind of people are more likely to get a foodborne illness because their immune system is underdeveloped?

23 / 230

Handwashing stations must have hot and cold running water. What is another requirement for the water?

24 / 230

Food handlers should NOT wear hair accessories because they can get into food and become physical contaminants. What’s the only kind of hair accessory that should be worn?

25 / 230

How do single-use gloves prevent food contamination?

26 / 230

Staff must be instructed to report to you or another manager when they are sick. Which staff need to know this?

27 / 230

What should you do if you see a food handler who is NOT following proper handwashing procedures?

28 / 230

Why should staff wear clean clothing daily and change dirty uniforms and aprons?

29 / 230

A sign or poster reminding staff to wash their hands before returning to work must be posted at handwashing stations. What does ServSafe call this?

30 / 230

What is the only kind of hair accessory that staff should wear?

31 / 230

When a food handler has been diagnosed with an illness caused by a Big Six Pathogen, who should you consult to determine if they should be excluded from the operation or restricted from working with exposed food, utensils, and equipment?

32 / 230

When equipment or an area is designated, it is used for a specific purpose. What equipment or area should have a defined purpose in your operation?

33 / 230

Which is true about Hepatitis A?

34 / 230

Bare hand contact with ready-to-eat food may be allowed if the food will be added to a dish and cooked. What conditions make this acceptable?

35 / 230

A food handler diagnosed with most of the big six pathogens does NOT need to be excluded unless they are vomiting or have diarrhea. Which Big Six Pathogen diagnosis requires excluding, even without symptoms?

36 / 230

What do hand sanitizers and antiseptics do?

37 / 230

What should you do if a food handler is vomiting or has diarrhea and has been diagnosed with an illness caused by a Big Six Pathogen?

38 / 230

What should you do if a food handler is vomiting or has diarrhea from an infectious condition?

39 / 230

Which statement is true about the symptoms caused by consuming chemicals?

40 / 230

What handwashing problem do most food handlers have?

41 / 230

A dress code should be set up in your operation to prevent pathogens from being transferred from clothing to food. How can you make sure the dress code works?

42 / 230

A food handler with an illness caused by what pathogen requires that you exclude them from the operation?

43 / 230

What is required in handwashing stations?

44 / 230

How should an infected cut or burn be covered if it’s on the arm?

45 / 230

What is your body’s natural defense against illness called?

46 / 230

If you primarily serve a high-risk population, when is it acceptable to handle ready-to-eat food with bare hands?

47 / 230

What should be avoided so handwashing stations remain available for staff?

48 / 230

Besides single-use gloves, what else should be worn when handling food or working in prep areas?

49 / 230

When do food handlers need to wash their hands if they work with raw meat, poultry, or seafood?

50 / 230

Which is a classification of contaminants?

51 / 230

What should you do if a food handler is constantly coughing, sneezing, or has a runny nose?

52 / 230

How many seconds should be spent vigorously scrubbing hands and arms during handwashing?

53 / 230

What food handling activity does NOT require food handlers to wear single-use gloves?

54 / 230

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

55 / 230

Depending on the illness and symptoms, what should you do if a food handler is sick?

56 / 230

Can healthy people spread pathogens?

57 / 230

Food handlers should remove their aprons any time they leave the prep area. When do aprons need to be removed and stored?

58 / 230

When is it acceptable to use a liquid hand sanitizer or antiseptic?

59 / 230

When a wound or boil is located on the body (NOT hands or arms), what kind of bandage should it be covered with?

60 / 230

What standards must hand sanitizers and antiseptics comply with when used in a food service operation?

61 / 230

What kinds of foods are parasites commonly associated with?

62 / 230

What must you do if a food handler has any of these symptoms?

• Vomiting
• Diarrhea
• Jaundice
• Sore throat with fever
• Infected cut or burn

63 / 230

What should you do when a food handler has a cut or burn that has become infected?

64 / 230

Some jurisdictions allow employees to drink from a covered container in food prep areas as long as they avoid contaminating surfaces. How should the container be covered?

65 / 230

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

66 / 230

What must you do if a food handler is diagnosed with an illness caused by one of these pathogens?

• Norovirus
• Hepatitis A
• Shigella spp.
• Salmonella Typhi
• Nontyphoidal Salmonella
• Shiga-toxin producing E. coli (STEC)

67 / 230

Why is it important to avoid bare-hand contact with the food-contact surfaces of flatware and utensils?

68 / 230

What could happen when a food handler in your operation has any of these issues?

• They’re sneezing or coughing
• They have a foodborne illness
• They have an infected cut or burn
• They have been in contact with a sick person
• They don’t wash their hands after using the bathroom
• They have symptoms like diarrhea, vomiting, or jaundice

69 / 230

When does a garbage container need to be available at a handwashing station?

70 / 230

What kind of materials should be used for the flooring, walls, and ceilings in your operation to make them easier to keep clean?

71 / 230

How can a paper towel be used to avoid contaminating your hands after washing them in the restroom?

72 / 230

What should be done with single-use gloves after a task?

73 / 230

What is the onset time for an illness caused by consuming chemicals?

74 / 230

Staff must report to you if they’re sickened by a Big Six Pathogen. And you must report it to your regulatory authority.

• Norovirus
• Hepatitis A
• Shigella spp.
• Salmonella Typhi
• Nontyphoidal Salmonella
• Shiga-toxin producing E. coli (STEC)

Which Big Six Pathogens also require that your staff report to you if someone they live with has been sickened?

75 / 230

Cross-contamination can occur when water from a handwashing sink splashes onto food or food-contact surfaces. How can this be prevented?

76 / 230

What should be done with food and food-contact surfaces that may have been contaminated by unwashed hands?

77 / 230

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?

78 / 230

Staff should NOT eat, drink, smoke, or chew gum or tobacco while prepping or serving food. What areas of the operation should these activities be banned?

79 / 230

Store dirty clothing like aprons, chef coats, or uniforms away from food and prep areas. What kind of container should they be stored in until they are washed?

80 / 230

Why are staff NOT allowed to wear false eyelashes?

81 / 230

What can a food handler wear if they also wear single-use gloves?

82 / 230

Why should food handlers keep their fingernails clean?

83 / 230

What should you check your gloves for after putting them on?

84 / 230

How should food handlers avoid bare-hand contact with ready-to-eat food?

85 / 230

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

86 / 230

These actions by a manager will ensure a successful personal hygiene program:

• Make personal hygiene policies
• Train staff to follow your policies and retrain them regularly
• Be a good role model by consistently demonstrating the correct behavior
• Always supervise any activities that can affect food safety
• Keep your personal hygiene policies current with science and the law

What role do you play as the manager in your operations personal hygiene program?

87 / 230

Some jurisdictions allow bare-hand contact with ready to eat food. What do regulatory authorities require if they allow this?

88 / 230

What is the most essential part of personal hygiene?

89 / 230

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

90 / 230

Which is true about aprons?

91 / 230

What should you do when a food handler has a sore throat with a fever?

92 / 230

You must report to your regulatory authority when a food handler is diagnosed with what kind of illness?

93 / 230

Which group is at risk for foodborne illness because their immune system has weakened with age?

94 / 230

What is NOT a replacement for handwashing?

95 / 230

These are some common symptoms of illness caused by the Big Six Pathogen Hepatitis A:

• Nausea
• Jaundice
• Vomiting
• Diarrhea
• Fever (mild)
• Poor appetite
• Tea coloured urine
• Abdominal discomfort
• Fatigue or general weakness

What is the onset time for Hepatitis A?

96 / 230

Which is true about the differences between a cross-connection, cross-contamination, and cross-contact?

97 / 230

These people have a higher risk of getting a foodborne illness:

• People aged 65 and older
• Children aged five and under
• People with a weakened immune system

What term does ServSafe use to categorize these people?

98 / 230

How can a food handler who appears to be healthy spread foodborne pathogens?

99 / 230

Why is a smooth, plain band the only ring that can be worn when working with or near food?

100 / 230

How can food handlers be prevented from contaminating food by wearing dirty clothes that carry pathogens?

101 / 230

What should be done before using hand sanitizers or antiseptics?

102 / 230

When is it acceptable for a food handler to use hand sanitizers or antiseptics instead of washing their hands?

103 / 230

What type of jewelry may NOT be allowed, depending on your company’s policy?

104 / 230

What should dishwashers have the ability to measure?

105 / 230

What should never be done in dishwashing sinks or sinks used to discard wastewater?

106 / 230

How can your operation meet the FDA’s recommendation to “control hands as a vehicle of contamination?”

107 / 230

What do food handlers with facial hair need to wear?

108 / 230

Which is a part of the fecal-oral route of contamination?

109 / 230

Why should handwashing stations be in convenient locations?

110 / 230

Which method is an acceptable substitute for washing hands?

111 / 230

Which kind of jewelry must be removed from the hands and arms when prepping food or when working near food prep areas?

112 / 230

If ready-to-eat (RTE) food will be added as an ingredient to a dish, when is it acceptable to handle it with bare hands?

113 / 230

When a food handler has been restricted or excluded due to illness caused by a Big Six Pathogen, who will determine when they can safely return to the operation or work with food?

114 / 230

How can you use a disposable paper towel to avoid contaminating your hands after washing them?

115 / 230

How should a cut or burn be covered if it’s on the hand or wrist?

116 / 230

Why should these actions be avoided?

• Scratching the scalp
• Running fingers through the hair
• Wiping or touching the nose
• Rubbing an ear
• Touching a pimple or an infected wound/boil
• Wearing and touching a dirty uniform
• Coughing or sneezing into the hand
• Spitting in the operation

117 / 230

What can keep food safe by creating a barrier between hands and food?

118 / 230

Why do food handlers with false fingernails need to wear single-use gloves?

119 / 230

Staff should only wear hair accessories if it will help them avoid touching their hair or prevent it from falling into food. Why shouldn’t you allow other kinds of hair accessories?

120 / 230

What should you if a food handler appeared normal but then became jaundiced (yellowing of their skin and eyes) within the last seven days?

121 / 230

What items should food handlers NOT wear when prepping food or in food prep areas?

122 / 230

Why are food handlers NOT allowed to wear jewelry when prepping food or in food prep areas?

123 / 230

What happens if a food handler’s fingernail chips or breaks off into food?

124 / 230

If the food handler has a sore throat with a fever?

125 / 230

Why must infected cuts and burns be covered if they are open or draining?

126 / 230

Norovirus is responsible for 58% of all reported foodborne illness cases and is the most contagious foodborne pathogen. How is Norovirus transmitted from person to person?

127 / 230

How should food handlers keep their fingernails?

128 / 230

What should you do if a food handler has been diagnosed with an illness caused by one of these pathogens?

• Hepatitis A
• Salmonella Typhi

129 / 230

Why do food handlers wearing false fingernails need to also wear gloves?

130 / 230

Staff drinking from beverage containers must be careful to avoid contaminating:

• Their hands
• The beverage container
• Food, utensils, and equipment

What does the lid for the beverage container need to include?

131 / 230

When can a food handler who has been excluded for vomiting or diarrhea return to work?

132 / 230

For which of these reasons should food handlers file their fingernails to keep them smooth?

133 / 230

If a food handler gets sick, when should they report it to you?

134 / 230

Besides washing hands, what else can handwashing stations be used for?

135 / 230

What example does ServSafe give for “controlling hands as a vehicle of contamination”?

136 / 230

When is it acceptable to wipe your hands on your apron?

137 / 230

What are some examples of accidental contamination?

138 / 230

What are the steps for washing a prosthetic device?

139 / 230

What is a person called who carries pathogens and infects others but never gets sick themselves?

140 / 230

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

141 / 230

What should food handlers do before putting on single-use gloves?

142 / 230

To avoid cross-contact, when should you wash your hands and change gloves?

143 / 230

Food handlers are NOT allowed to wear jewelry when working with or around food. Are servers allowed to wear jewelry?

144 / 230

Which is an advantage with bimetallic-stemmed thermometers?

145 / 230

Ciguatera Toxin is a seafood toxin linked to barracuda, snapper, grouper, and amberjack fish. Which of these statement are true about Ciguatera Toxin?

146 / 230

Why should you consider providing gloves that are NOT made from latex?

147 / 230

What does dirty clothing need to be separated from when stored in the operation?

148 / 230

When do staff need to report illnesses to you?

149 / 230

Which statement about foodborne illness symptoms is true?

150 / 230

After applying hand sanitizer, let it dry before doing what?

151 / 230

What is it called when you prohibit an employee from working with exposed food, utensils, and equipment for a medical reason?

152 / 230

How can you reduce the risk of contaminating gloves by touching them when putting them on?

153 / 230

What should you do if a food handler has a sore throat with a fever?

154 / 230

People with compromised immune systems have a greater risk of foodborne illness. Which statement is true about the word ‘compromised’?

155 / 230

Why do people with these medical conditions have a higher risk for foodborne illness?

• Cancer or chemotherapy patients
• People infected with HIV or have AIDS
• People who have had an organ transplant

156 / 230

What should you do when a food handler has a sore throat with a fever?

157 / 230

Where should staff store personal belongings, like their street clothes, coats, backpacks, keys, and phones?

158 / 230

How can you use a paper towel to avoid re-contaminating your hands after you finish washing them?

159 / 230

Make frequent handwashing easy for staff by putting hand washing stations in convenient locations. Where are handwashing stations required?

160 / 230

What civil rights protections are provided for employees with non-transmittable diseases by the Americans with Disabilities Act (ADA)?

161 / 230

What situation is it acceptable to handle ready-to-eat food with bare hands?

162 / 230

The onset-time is how long it takes for the symptoms of an illness to begin. Many people start experiencing these symptoms within minutes of consuming seafood toxins:

• Vomiting
• Diarrhea
• Flushing of the face
• Difficulty breathing
• Burning in the mouth
• Heart palpitations
• Hives
• Neurological symptoms

What neurological symptoms may occur after eating fish contaminated with seafood toxins?

163 / 230

Where should street clothing and personal belongings like backpacks, jackets, electronic devices, keys, and personal medications be stored?

164 / 230

What requirement must be met before a food handler excluded for vomiting or diarrhea can return to work?

165 / 230

What liquids and gels reduce the pathogens on hands and skin?

166 / 230

How can food handlers avoid bare-hand contact with Ready-to-Eat (RTE) food?

167 / 230

What should you do if a food handler has a sore throat with a fever?

168 / 230

What should have these features?

• Food safe
• Disposable
• Various sizes

169 / 230

Which statement is true about single-use gloves?

170 / 230

What is the most essential part of personal hygiene?

171 / 230

When should food handlers remove these types of jewelry?

• Watches
• Earrings
• Necklaces
• Facial jewelry
• Rings (except for a plain band)
• Bracelets (including medical bracelets)

172 / 230

What are the Big Six Pathogens?

173 / 230

Dirty laundry should be stored in washable laundry bags or nonabsorbent containers. To avoid contamination, what areas should it be kept away from?

174 / 230

Why do older adults have a higher risk for foodborne illness?

175 / 230

What must a food handler do if diagnosed with an illness caused by one of these pathogens?

• Norovirus
• Hepatitis A
• Shigella spp.
• Salmonella Typhi
• Nontyphoidal Salmonella
• Shiga-toxin producing E. coli (STEC)

176 / 230

What should you do if a food handler is vomiting, has diarrhea, or has been diagnosed with an illness caused by a Big Six Pathogen?

177 / 230

How can parasites be prevented from causing foodborne illness?

178 / 230

What standards do hand sanitizers and antiseptics need to comply with?

179 / 230

What should you do if a food handler has any of these issues?

• Vomiting or diarrhea
• Diagnosed with Hepatitis A
• Becomes jaundiced within a week
• Diagnosed with Salmonella Typhi
• Sore throat with fever, and serve a high-risk population

180 / 230

To prevent the contamination of food, why is personal cleanliness essential for food handlers?

181 / 230

When dirty clothing (aprons, chef coats, uniforms) is stored in the operation, how can it be kept away from food and prep areas?

182 / 230

What can saliva contain that causes foodborne illnesses?

183 / 230

Staff may drink from a correctly covered container. How is a container covered correctly?

184 / 230

Why should food handlers keep their fingernails short?

185 / 230

Where can the parasite cryptosporidium parvum be found?

186 / 230

Where is the best place for staff to change into their work clothes when possible?

187 / 230

What does dirty clothing carry that can cause foodborne illness?

188 / 230

What should a food handler do with their apron during these activities?

• Using the restroom
• Taking out the trash
• Leaving food prep areas

189 / 230

Why should you be aware of these conditions in your staff?

• Fever
• Vomiting
• Diarrhea
• Sneezing
• Runny nose
• Chills/cold sweats
• Frequent bathroom use
• Yellowing of the skin or eyes

190 / 230

What should you do if a food handler has been diagnosed with Hepatitis A or Salmonella Typhi but has no symptoms?

191 / 230

Which is an example of Reduced Oxygen Packaging (ROP)?

192 / 230

Which guideline can prevent cross-contamination during storage?

193 / 230

You can achieve Active Managerial Control (AMC) in your operation with a HACCP program, but HACCP is complicated. According to the FDA, what are the three simple programs that can also achieve AMC?

194 / 230

Why is it important to wear the correct glove size?

195 / 230

Which are symptoms of rotavirus gastroenteritis?

196 / 230

What do food handlers need to do after these activities?

• Handling money
• Handling animals
• Completing a task
• Using the bathroom
• Taking out the trash
• Handling hazardous chemicals
• Touching their clothes or body
• Using a handkerchief or tissue
• Handling anything dirty
• Using a phone or personal device
• Handling raw meat, seafood, or poultry
• Leaving and returning to their work area
• Coughing, sneezing, or blowing their nose
• Touching dirty equipment or surfaces
• Eating, drinking, smoking, or chewing gum or tobacco

197 / 230

Where should food handlers wash their hands?

198 / 230

What do food handlers need to do at these times?

• Every four hours
• After a break from a task
• Before handling ready-to-eat food
• When they tear or get dirty
• Before you start doing something else
• After handling raw meat, seafood, or poultry

199 / 230

How can food become contaminated by bare-hand contact?

200 / 230

What do our hands touch every day that we cannot see?

201 / 230

Which virus is included in the FDA’s list of Big Six Pathogens?

202 / 230

When a food handler has been restricted or excluded due to illness caused by a Big Six Pathogen, why should you consult with your regulatory authority and the medical practitioner to determine when they can return to the operation or work with food?

203 / 230

What should you do if a food handler has jaundice for a week or less?

204 / 230

What should staff do if they get sick while working?

205 / 230

Why are food handlers NOT allowed to wear nail polish in some jurisdictions?

206 / 230

When is it acceptable to change your gloves without hand washing?

207 / 230

Why should you cooperate with medical staff and your regulatory authority when deciding to exclude or restrict a food handler?

208 / 230

Why do food handlers with nail polish need to wear single-use gloves?

209 / 230

How can handwashing stations be maintained?

210 / 230

Dirty clothing can carry pathogens that cause foodborne illnesses. How can these pathogens be transferred to food?

211 / 230

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

212 / 230

How is Shigella spp transferred?

213 / 230

Which is an example of adulterating and misrepresenting food?

214 / 230

Who should determine when the employees can safely return to the operation and/or carry out their regular food-handling duties?

215 / 230

Handwashing stations need to provide a way to dry hands. Besides disposable paper towels, what else can be provided?

216 / 230

Norovirus and Hepatitis A are the only two viruses on the FDA’s list of Big Six Pathogens. How can Norovirus be transmitted differently than Hepatitis A?

217 / 230

If an employee has an illness, when do they need to report it you?

218 / 230

Why must staff remove jewelry from their hands and arms before prepping food or when working in food prep areas?

219 / 230

When a food handler is excluded from the operation for having jaundice, when can they return to work?

220 / 230

What does proper handwashing and hand care prevent?

221 / 230

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

222 / 230

How can food handlers keep their hair from falling into food and onto food-contact surfaces?

223 / 230

What should you do if a food handler has any of these issues?

• A sore throat with a fever
• Constant sneezing, coughing, or runny nose
• An infected cut or burn that is NOT covered

224 / 230

What is it called when you prohibit an employee from entering the operation for medical reasons?

225 / 230

Where does Salmonella Typhi come from?

226 / 230

These are the steps to proper handwashing:

1. Wet: Use warm water
2. Soap: Use lots
3. Scrub: Hands, fingers, and arms for 10-15 seconds
4. Rinse: Thoroughly with warm water
5. Dry: Use paper towels or a hand dryer

How long does the whole process take?

227 / 230

What must food handlers do before preparing food or using equipment and utensils?

228 / 230

What symptom in a food handler requires you to exclude them from the operation when diagnosed with an illness caused by one of these pathogens?

• Norovirus
• Shigella spp.
• Nontyphoidal Salmonella
• Shiga toxin-producing E. coli (STEC)

229 / 230

What are food additives used for?

230 / 230

What is the onset time of foodborne illness?

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Food Safety Management

by
/230
0 votes, 0 avg
156

Food Safety Management

1 / 230

How does the manager control the risk factors for foodborne illness?

2 / 230

Which is a ServSafe guideline for checking the temperature of food in a non-vacuum sealed package?

3 / 230

How does the Centers for Disease Control and Prevention (CDC) protect the public from foodborne illness?

4 / 230

Which government agency is responsible for these duties related to food safety?

• Inspecting operations
• Enforcing regulations
• Investigating complaints and illnesses
• Issuing licenses and permits
• Approving construction
• Reviewing and approving HACCP plans

5 / 230

What is true about a cut or burn that is infected?

6 / 230

Re-evaluating the system is the last step to implementing active managerial control. What should you check for when you re-evaluate the system?

7 / 230

Who’s inspection reports should review these areas?

• Receiving and storage
• Processing
• Shipping
• Cleaning and sanitizing
• Personal hygiene
• Staff training
• Recall program
• HACCP program or other food safety system

8 / 230

According to the Food and Drug Administration (FDA), what menu should NOT offer raw or undercooked meat, poultry, seafood, or eggs?

9 / 230

When may the following measures be necessary?

• Regain temperature control of TCS food
• Restore the physical security of the operation
• Clean and sanitize surfaces
• Confirm the safety of your water supply

10 / 230

What is required if pest prevention materials are kept at the facility?

11 / 230

When should staff have food safety training?

12 / 230

What should a food defense program focus on?

13 / 230

Why is every HACCP plan different?

14 / 230

When “Identifying Staff” in response to a foodborne illness outbreak, what should you do with the staff who were scheduled at the time of the incident?

15 / 230

Identifying risks is the first step to implementing active managerial control. How can you identify the risks to food safety throughout the Flow of Food?

16 / 230

Contamination of the water supply by terrorists or activists is possible. What is a more common way the water supply could be contaminated?

17 / 230

What is the first thing you must determine if a crisis occurs in your operation?

18 / 230

What kind of foods are linked with the bacteria clostridium botulinum and its illness botulism?

19 / 230

Which is true about a disgruntled employee?

20 / 230

As the manager, what are your responsibilities when implementing Active Managerial Control (AMC) in your operation?

21 / 230

Who does ServSafe recommend developing relationships with and knowing their food safety practices?

22 / 230

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?

23 / 230

When should a manager practice active managerial control?

24 / 230

What happens when these criteria are met?

• A single food source is blamed for the same symptoms in multiple people
• Regulatory authorities perform an investigation
• Lab tests verify that the food is the source of the illness

25 / 230

What should a supplier’s inspection reports be based on?

26 / 230

A supplier’s inspection reports can be from the U.S. Department of Agriculture (USDA), the Food and Drug Administration (FDA), or an authorized third party. What should the reports be based on?

27 / 230

Which statement is true about a Food Protection Manager?

28 / 230

Which government agency created the acronym ALERT as a tool for operations to use when developing a food defense program?

29 / 230

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

30 / 230

What is it called when you are notified by a vendor and asked to return or discard a specific food item that you may have purchased?

31 / 230

First, notify your local regulatory authority if your operation has been involved in a foodborne illness outbreak. If any of the suspected products remain, how should they be segregated until they are collected by investigators for testing?

32 / 230

In what situation does a food item need to be labeled with “Do NOT use/Do NOT discard” and then stored separately from other food?

33 / 230

How can you prevent contamination of food and food-contact surfaces when using chemicals?

34 / 230

Why is purchasing plants, mushrooms, and seafood from approved, reputable suppliers critical to preventing illness from biological toxins?

35 / 230

You can achieve Active Managerial Control (AMC) in your operation with simple programs like manager supervision, standard operating procedures, and training programs. What is another food safety management system that also achieves AMC?

36 / 230

According to FDA recommendations, a food service manager should know how to keep food safe. How can you demonstrate your food safety knowledge to a health inspector?

37 / 230

How does a state or local regulatory authority determine which food safety regulations to include in their food code?

38 / 230

A manufacturer may issue a recall notice when contamination is suspected or confirmed in a food product. What is another reason a manufacturer could issue a food recall?

39 / 230

What form of biological contamination causes the most foodborne illnesses?

40 / 230

Which government agency regulates and inspects meat, poultry, and eggs?

41 / 230

Safe food is at risk of contamination if products recalled by the manufacturer are stored near it. How should recalled food items be kept until the instructions for their handling can be followed?

42 / 230

What situation does NOT require labeling and date-marking TCS foods?

43 / 230

How can a bimetallic-stemmed thermometer be calibrated?

44 / 230

Your suppliers must be inspected by the USDA, the FDA, or an authorized third party. How can approved, reputable suppliers prove this?

45 / 230

What should you do when confronted with a crisis in your operation?

46 / 230

What begins when you buy the food in your operation and ends when you serve it?

47 / 230

The FDA encourages managers to develop a food defense program. What is a food defense program?

48 / 230

Which pathogen needs a host to live and grow?

49 / 230

What is the difference between a disclosure and a reminder?

50 / 230

What kind of suppliers should you purchase the products you use in your operation?

51 / 230

What are these food handling mistakes that cause foodborne illness known as?
1. Purchasing food from unsafe sources
2. Failing to cook food correctly
3. Holding food at incorrect temperatures
4. Using contaminated equipment
5. Practicing poor personal hygiene.

52 / 230

How is a Hazard Analysis conducted?

53 / 230

Which government agency issues the model food code?

54 / 230

When can you package fresh juice on-site for retail sale without a variance?

55 / 230

Why must staff wear a clean hat or a hair restraint in food-prep areas?

56 / 230

How do you know when the manufacturer recalled a food product used in your operation?

57 / 230

What does an operation need to have before it can par-cook food?

58 / 230

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?

59 / 230

What are the requirement for the chemicals you use and store in your operation

60 / 230

What risk must be evaluated immediately if your operation is affected by one of these emergencies?

• Power failure
• Fire
• Flood
• Sewer backup

61 / 230

According to ServSafe, the following steps are essential to implement what?

1. Identify Risks
2. Monitor
3. Corrective Action
4. Management Oversight
5. Training
6. Re-evaluation

62 / 230

Why is it important to train your service staff to avoid cross-contamination?

63 / 230

What is an example of a threat to the physical security of your operation that could be a risk to food safety?

64 / 230

According to the FDA, what food safety management system can be achieved using these simple programs in your operation?

• Manager supervision
• Standard operating procedures (SOPs)
• Training program

65 / 230

How can you know when there is a Food Recall Notice for a product you use in your operation?

66 / 230

Which government agency is responsible for inspecting food?

67 / 230

Staff need to know they must report to you if they are sick. What food safety program is this a part of?

68 / 230

Why do mushrooms need to be purchased from approved, reputable suppliers?

69 / 230

When should you provide food safety training for your staff?

70 / 230

How should you be proactive instead of reactive in a system of active managerial control?

71 / 230

Why can’t a food service operation offer food prepared in a private home?

72 / 230

Why does ServSafe suggest that you, or your operation’s owner, consider meeting and developing relationships with your suppliers?

73 / 230

Operations must have written procedures approved by their local regulatory authority if they will be par-cooking food. What do these procedures need to explain?

74 / 230

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

75 / 230

How can your operation meet the FDA’s recommendation to have time and temperature parameters for controlling pathogens?

76 / 230

What should be done when a food handler completes training?

77 / 230

Which statements are true about fungi?

78 / 230

When the temperature of hot food falls into the Temperature Danger Zone (TDZ), sometimes it can be restored to a safe condition by reheating it. This is called “reconditioning.” But when the food has been at an unsafe temperature for too long, reconditioning will NOT work. How much time can food spend in the Temperature Danger Zone (TDZ) and still be reconditioned?

79 / 230

When a crisis occurs in your operation, you must determine if there is a significant risk to the safety or security of the food. What’s your immediate course of action when such a risk exists?

80 / 230

According to Principle 4 in the HACCP system, how do you “Establish Monitoring Procedures”?

81 / 230

Which statement about the Food and Drug Administration (FDA) is true?

82 / 230

Which of these is an example of cross-contact?

83 / 230

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?

84 / 230

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?

85 / 230

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

86 / 230

How can you ensure that recalled food items are NOT used or returned to inventory by mistake?

87 / 230

When there is a food recall, and you must store unsafe food until it can be returned to the vendor, what should you do to prevent it from contaminating the other food in your operation?

88 / 230

Where should a dishmachine be installed?

89 / 230

What should be included on the label of food that will be used on-site?

90 / 230

Specific requirements must be met at each step to par cooking food. What should the written procedures explain about these requirements to get approved by the local regulatory authority?

91 / 230

When is it acceptable to serve TCS food that has NOT been cooked to its required minimum internal temperature?

92 / 230

Why is it critical to train staff on the procedures to clean up vomit and diarrhea if someone gets sick in the operation?

93 / 230

What kind of unpackaged food can be offered without a label if these conditions are met?

• The regulatory authority allows it
• There are no health or nutrition claims
• The food was prepared on-site (or another site with the same owner)
• The food was prepared in a regulated operation.

94 / 230

What should you do if you suspect that someone may have consumed chemicals?

95 / 230

Which is true about an attack of deliberate contamination of food?

96 / 230

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

97 / 230

In a system of active managerial control, who is responsible for actively controlling the five common risk factors for foodborne illness?

98 / 230

Why are some local food codes different from the FDA’s model food code?

99 / 230

What does the FDA provide for industry and other regulatory agencies?

100 / 230

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?

101 / 230

Which government agency inspects all food except meat, poultry, and eggs?

102 / 230

Why should you monitor staff after training them?

103 / 230

What is part of the “Identifying Staff” procedure when responding to a foodborne illness outbreak?

104 / 230

How can cross-contamination be avoided during cold storage?

105 / 230

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

106 / 230

Which foods have been linked to Shiga Toxin Producing E. coli?

107 / 230

What can a Maximum Registering Thermometer (MRT) be used for?

108 / 230

What term do local regulatory authorities use to describe “a significant threat or danger to health that requires immediate correction or closure of the operation to prevent injury”?

109 / 230

Which suppliers must meet all applicable local, state, and federal laws?

110 / 230

Which is true about mobile unit or a temporary establishment?

111 / 230

Regarding Principle 3 in a HACCP program, which is true about Establishing Critical Limits?

112 / 230

If you determine a significant risk to food safety due to a crisis in your operation, what should be done immediately?

113 / 230

When food is restored to a safe condition by reheating it, what is this called?

114 / 230

What tool did the FDA create to help you identify the points where food is at risk for deliberate contamination in your operation?

115 / 230

What government agency regulates the interstate commerce of food?

116 / 230

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

117 / 230

What areas of the operation should have restricted access for unauthorized people?

118 / 230

How does a food safety management system prevent foodborne illness?

119 / 230

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

120 / 230

How do food products that contain a major allergen express this on the label?

121 / 230

How will you know if a product you purchased is recalled by the manufacturer?

122 / 230

What food safety management system is based on identifying the risks for a food product at each point along its flow through an operation?

123 / 230

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

124 / 230

Deliberate contamination of food is usually focused on targets like these:

• A specific business
• A certain industry
• A processing method
• A specific kind of food

What else is true about deliberate contamination of food?

125 / 230

What is significant about the TCS foods on this list?

• Unpasteurized eggs
• Unpasteurized milk or juice
• Raw seed sprouts
• Raw or undercooked meat, seafood, or poultry

126 / 230

What food item does the FDA advise against offering on a children’s menu?

127 / 230

What is often required before an operation can handle or prep food using the following methods?

• Packaging fresh juice on-site for sale at a later time
• Smoking food as a way to preserve it
• Preserve or alter the food so that it no longer needs time and temperature control for safety
• Curing food
• Custom-processing animals for personal use
• Packaging food using a reduced-oxygen packaging (ROP) method
• Sprouting seeds or beans
• Offering live shellfish from a display tank

128 / 230

What can happen during a power failure or a refrigeration problem?

129 / 230

Which is a consumer advisory?

130 / 230

Which government agency determines the food codes that regulate retail and food service operations?

131 / 230

What’s the difference between Contact Time and Onset Time?

132 / 230

How do suppliers become approved reputable suppliers?

133 / 230

Before displaying or holding TCS food without temperature control, you must submit written procedures to your regulatory authority. What do you need to do once your procedures have been approved?

134 / 230

What should customers be advised about when they order a TCS food item that is served raw or undercooked?

135 / 230

These are the five most common causes of foodborne illness:

• Purchasing food from unsafe sources
• Failing to cook food correctly
• Holding food at incorrect temperatures
• Using contaminated equipment
• Practicing poor personal hygiene

What does ServSafe call these?

136 / 230

What is a disease that is transmitted to people by food called?

137 / 230

Which government agencies help the local regulatory authorities investigate outbreaks?

138 / 230

What must be followed when disposing of chemicals?

139 / 230

What point in the Flow of Food has a risk for cross-contamination?

140 / 230

What document can your regulatory authority issue that will allow a regulatory requirement to be waived or changed?

141 / 230

If you receive a food recall notice, identify the food items in your inventory by matching them with the information provided. What kind of information will you be looking at?

142 / 230

When food items with different use-by dates have been combined into a new dish, how is the discard date of the new dish determined?

143 / 230

What kind of statement should be expressed in the notice of consumer advisory when serving raw or undercooked food?

144 / 230

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

145 / 230

What food safety management system places the responsibility on the manager to actively control the risk factors for foodborne illness?

146 / 230

Which government agency regulates food transported across state lines?

147 / 230

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

148 / 230

Your operation may have a list of suppliers based on company specifications, standards, and procedures. What is the only kind of supplier that should be included on this list?

149 / 230

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?

150 / 230

These government agencies are responsible for protecting Americans from foodborne illness outbreaks:

• The Food and Drug Administration (FDA)
• The U.S. Department of Agriculture (USDA)
• The Centers for Disease Control and Prevention (CDC)
• The U.S. Public Health Service (PHS)
• State and local regulatory authorities

Which agencies create and enforce the regulations that your operation follows?

151 / 230

What is the path that food takes through your operation called?

152 / 230

What is a critical control point (CCP) in the HACCP system?

153 / 230

Which statements are true about the bacteria clostridium botulinum?

154 / 230

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

155 / 230

In a HACCP system, once the hazards have been identified at each point along its flow through the operation, how can they be prevented from causing harm?

156 / 230

Which government agencies conduct research into the causes of foodborne illness outbreaks?

157 / 230

When responding to a foodborne illness outbreak, what is the proper procedure for segregating the product (if any remains)?

158 / 230

What is corrective action?

159 / 230

When should your staff have food safety training?

160 / 230

In what situation could an attack of deliberate contamination of food occur?

161 / 230

Who is responsible for the safety of the food at every point in the Flow of Food?

162 / 230

Your jurisdictions may allow bare-hand contact with ready-to-eat (RTE) food if specific policies are followed and staff have been trained on personal hygiene and proper handwashing. What kind of policies must be implemented?

163 / 230

Which agency inspects food to ensure its safety?

164 / 230

Unauthorized people inside your operation are a risk to food safety. When is this especially true?

165 / 230

Why is raw or undercooked ground beef never offered on a children’s menu?

166 / 230

In a system of Active Managerial Control (AMC), how can you be proactive rather than reactive in controlling the risk of foodborne illness?

167 / 230

Who should you request recent inspection reports from for review?

168 / 230

A product has been matched to the information provided in a food recall notice and removed from inventory by placing it in a secure location. How should the recalled product be labeled?

169 / 230

What kind of food safety regulations are in the FDA Model Food Code?

170 / 230

What does the FDA provide for city, county, state, and tribal agencies?

171 / 230

How do you know when to re-train staff?

172 / 230

When the crisis in your operation is resolved and the risks to food safety are removed, who do you need approval from to resume service?

173 / 230

What is a Reasonable Care Defense?

174 / 230

When should you re-train staff?

175 / 230

Most of ServSafe is based on understanding how to avoid these “Four Main Practices” that cause foodborne illness:

• Time-temperature abuse
• Cross-contamination
• Poor personal hygiene
• Poor cleaning and sanitizing

The CDC has a similar list of food handling mistakes that includes purchasing food from unsafe sources. What is the CDC’s list called?

176 / 230

Guests must be reminded that eating raw or undercooked food increases their chance of getting a foodborne illness. This is called a reminder. They are often put in the places listed here:

• The menu
• Brochures
• Table-tents
• Signs

What is the recommended way of putting it on the menu?

177 / 230

What are some examples of Principle 6 verifying that the system works?

178 / 230

Hands should NOT be washed in which sink?

179 / 230

What kind of supplier meets all applicable local, state, and federal laws?

180 / 230

Which government agencies assist the FDA, USDA, and state and local health departments?

181 / 230

What kind of suppliers does food need to be purchased from?

182 / 230

What should you do if staff are using or storing chemicals or cleaning tools incorrectly?

183 / 230

The FDA suggests storing chemicals securely and restricting access to food prep and storage areas. How can you do this?

184 / 230

Which government agency regulates food that crosses state boundaries or involves more than one state?

185 / 230

A disclosure informs guests that the food is served raw or undercooked and can be put next to the item on the menu. What’s another way to note a disclosure on your menu?

186 / 230

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

187 / 230

If your menu includes items that are served raw or undercooked, what kind of notice must be given to customers?

188 / 230

What must always be followed when using chemicals?

189 / 230

The Americans with Disabilities Act (ADA) provides civil rights protection to those with non-transmittable diseases. Which disease is NOT transmittable in food?

190 / 230

What are the sinks used for when cleaning and sanitizing items in a three-compartment sink?

191 / 230

Instructions for what to do with the recalled item will be in the vendor’s notification or the recall notice. What might you be instructed to do with it?

192 / 230

What should be done with food that has NOT been presented honestly?

193 / 230

Which staff should have training that includes the rules about re-serving food?

194 / 230

The inspection reports of an approved, reputable supplier should address these areas:

• Shipping
• Processing
• Staff training
• Recall programs
• Personal hygiene
• Receiving and storage
• Cleaning and sanitizing
• Food Safety Management Systems

Which is an example of a Food Safety Management System?

195 / 230

What does a HACCP system need to be based on to be effective?

196 / 230

Which is true about the National Sanitation Foundation (NSF)?

197 / 230

Which members of your staff need food safety training?

198 / 230

The FDA has given these five specific recommendations for controlling the common risk factors for foodborne illness:

• Demonstration of knowledge
• Staff health controls
• Controlling hands as a vehicle of contamination
• Time and temperature parameters for controlling pathogens
• Consumer advisories

What are these recommendations known as?

199 / 230

The letter R in the ALERT acronym stands for Report. What kind of reports should you maintain for your food defense program?

200 / 230

What are OSHA’s regulations regarding Safety Data Sheets (SDS)?

201 / 230

Which statement is true about the illness caused by Shiga Toxin-Producing E. coli bacteria?

202 / 230

Why can the codes regulating your operation differ from the FDA Model Food Code?

203 / 230

When does smoking food require a variance?

204 / 230

Why could your jurisdiction’s food safety regulations differ from the FDA’s Model Food Code?

205 / 230

What is a group of practices and procedures designed to prevent foodborne illness called?

206 / 230

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

207 / 230

When could your regulatory authority require you to submit a HACCP plan?

208 / 230

What example does ServSafe give for meeting the FDA recommendation for “staff health controls”?

209 / 230

After a crisis in your operation, throw out any food that could be contaminated. What is another reason to throw out food?

210 / 230

Food could be contaminated on purpose by an attacker using any of these contaminants:

• Radioactive
• Chemical
• Physical
• Biological

How can a food defense program prevent the deliberate contamination of food?

211 / 230

What procedures should a food service operation establish to meet the FDA’s recommendation for “staff health controls”?

212 / 230

Here are some examples of how pathogens can be transferred to food from a contaminated surface or from another food:

• RTE food touches a contaminated surface
• Contaminated wiping cloths are used on food-contact surfaces
• Contaminated food touches or drips onto RTE food
• Staff touch contaminated food and then touch RTE food
• Contaminated food is combined with another food and NOT cooked

What risk factor is demonstrated by these examples?

213 / 230

Which is a ServSafe guideline for checking the temperature of food?

214 / 230

What can help ensure the safety and quality of your operation’s food?

215 / 230

What kind of notice must be shown when a menu offers raw or undercooked TCS food items?

216 / 230

Managers are responsible for the safety of the food at every point during the Flow of Food. Which statement is true about the Flow of Food?

217 / 230

Corrective action is essential to implementing active managerial control. When should you take corrective action with an employee?

218 / 230

If a HACCP plan works for one operation, why can’t the same plan work for all operations?

219 / 230

What kind of programs can make the foundation of a food safety management system when an operation already has them in place?

220 / 230

What should you do if you suspect someone has consumed a chemical contaminant?

221 / 230

What is an approved supplier?

222 / 230

Which statements are true about health inspectors?

223 / 230

Which is a possible threat to your operations drinkable water supply?

224 / 230

What kind of programs are included on this list?

• Food Safety Training Program
• Personal hygiene program
• Quality control and assurance program
• Supplier selection and specification program
• Standard operating procedures (SOPs)
• Cleaning and sanitation program
• Facility design and equipment maintenance program
• Pest-control program
• Food Safety Management System

225 / 230

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

226 / 230

Which is a basic rule of pest prevention?

227 / 230

How can listeriosis be prevented?

228 / 230

Once the recalled food items have been identified, remove them from inventory and keep them in a secure and appropriate place like a cooler or dry storage area. What does the recalled food item need to be stored separately from?

229 / 230

The labels on bulk food bins in self-service areas must be in clearly visible. How does ServSafe suggest doing this?

230 / 230

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?

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Service and Display

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Service and Display

1 / 162

Why should food covers be used in self-service areas?

2 / 162

When TCS food is held without temperature control, it must be labeled. What should be on the label of hot TCS food when it’s held without temperature control?

3 / 162

Letting food touch surfaces, equipment, or utensils that have touched allergens is an example of what?

4 / 162

What menu items should service staff suggest to a guest with food allergies?

5 / 162

What is the biggest threat to food that is ready to be served?

6 / 162

How do allergens get into food?

7 / 162

Which is an example off-site service?

8 / 162

What is the correct internal temperature for holding TCS food?

9 / 162

What do staff need to avoid transferring from food or food-contact surfaces to the food served to a guest with a food allergy?

10 / 162

What temperature does the hot food in a self-service area need to be held?

11 / 162

What is it called when someone’s immune system considers a harmless protein a threat and attacks it?

12 / 162

When holding cold food without temperature control, what should be done if the food temperature becomes higher than 70°F during service?

13 / 162

Which of these does an approved, reputable supplier need to have?

14 / 162

How should glasses and cups be stored?

15 / 162

How many food allergens are there?

16 / 162

When can serving utensils be stored on a food-contact surface during service?

17 / 162

When is it acceptable to preset tables without wrapping or covering the tableware?

18 / 162

When is it acceptable to re-serve bottles of ketchup, mustard, or other condiments to another table?

19 / 162

Cold food can be held without temperature control for up to six hours. What must be done with the food when the six hours is up?

20 / 162

What area should never be used to clean or store garbage containers?

21 / 162

Hot TCS food can be held for up to four hours without temperature control. What temperature does this food need to be held at until it’s removed from temperature control and the four hours begins?

22 / 162

Make specific members of your service staff responsible for answering questions about the menu for a guest with food allergies.

• Describe Dishes
• Identify Ingredients
• Suggest Items

How many employees trained for this should be available on each shift?

23 / 162

When can raw and unpackaged meat, poultry, or seafood be offered to guests for self-service?

24 / 162

What can NOT touch the food and beverages for a guest with food allergies or the utensils, equipment, and gloves used to prepare their order?

25 / 162

When holding cold TCS food without temperature control, what temperature must the food stay under for the entire six-hour time limit?

26 / 162

When is it NOT acceptable to hold or display TCS food without temperature control?

27 / 162

What are the utility requirements for off-site service?

28 / 162

How can you ensure that allergens do NOT touch anything used for guests with food allergies, including food, beverages, utensils, equipment, and gloves?

29 / 162

What kind of food does NOT need to be protected from contamination in a self-service area as other foods do?

30 / 162

What is a take-home container?

31 / 162

Take-home containers can be refilled if they meet these conditions:

32 / 162

If your operation does NOT wrap or cover table settings, what should be done with the unused and extra settings?

33 / 162

How should flatware be held to avoid touching the food contact areas?

34 / 162

What should be done with utensils after each serving task?

35 / 162

Why shouldn’t different types of food be cooked in the same fryer oil?

36 / 162

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

37 / 162

What are some requirements for preset tableware?

38 / 162

Why do service staff need to clearly mark an order for a guest who has a food allergy?

39 / 162

What situation does NOT require food to be labeled or date marked?

40 / 162

Why should an Allergen Special Order be hand-delivered separately from the other food at the table?

41 / 162

What are the conditions for re-serving condiments or prepackaged foods?

42 / 162

What parts of coolers, dry storage areas, and heated holding cabinets need to be cleaned on a regular basis?

43 / 162

What is the only kind of take-home container that can be refilled for a guest?

44 / 162

Why should a thermometer be used to check the temperature of food in hot holding instead of relying on the temperature gauge of the holding unit?

45 / 162

What are some guidelines for dry storage areas?

46 / 162

What situation requires utensils to be cleaned and sanitized every four hours?

47 / 162

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

48 / 162

When holding food for service and checking its temperature every four hours, the food should be thrown out if it’s found to be at what temperature?

49 / 162

What is another food sensitivity that a customer could mention that requires the same precautions as food allergies?

50 / 162

Which of these measures can prevent the growth of bacteria?

51 / 162

To avoid cross-contact, what should be done with food packaged on-site for retail sale?

52 / 162

How should the temperature of food in hot holding be checked?

53 / 162

If single-use gloves are NOT worn during service, what can be used to avoid having bare-hand contact with ready-to-eat food?

54 / 162

According to Federal law, what kind of ingredients must be clearly identified on a product’s label?

55 / 162

What should you do if a customer has a severe allergic reaction to food?

56 / 162

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

57 / 162

When cleaning and sanitizing items in a three-compartment sink, what is each sink used for?

58 / 162

What is responsible for 90% of all allergic reactions in the United States?

59 / 162

When done correctly, how long can hot TCS food be held without temperature control?

60 / 162

What utilities are required when serving food off-site?

61 / 162

Which food items can be displayed in a self-service area without packaging, sneeze guards, or a display case to protect them from contamination?

62 / 162

What is it called when someone is sensitive to a harmless protein that occurs naturally in certain foods?

63 / 162

When should separate fryers and cooking oils be used to fry food?

64 / 162

How long can food be held without temperature control before it must be served or thrown out?

65 / 162

Sneeze guards protect food from contamination while it’s displayed in a self-service area. What else can protect food from contamination while displaying it?

66 / 162

Federal law requires identifying Big Eight Allergens on the labels of products that contain them. How should the allergen be clearly identified on the label?

67 / 162

What must clean and sanitized equipment, tableware, and utensils be protected from during storage?

68 / 162

Under what condition is a label NOT required for bulk unpackaged food in a self-service area?

69 / 162

Condiments that will be re-served to another table must be protected from contamination. How can this be done?

70 / 162

Any uneaten bread left in bread baskets by guests should be thrown out. What should be done with the basket linens after every guest?

71 / 162

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

72 / 162

Make specific members of your service staff responsible for accommodating a guest with an allergy in these ways:

• Taking an Allergen Special Order
• Identifying the Allergen Special Order
• Avoiding cross-contact
• Delivering food separately

How many employees should be trained and available for this?

73 / 162

How is cross-contact different from cross-contamination?

74 / 162

What should service staff be able to tell guests about the menu items?

75 / 162

How can you ensure guests get clean plates and utensils each time they refill in a self-service area?

76 / 162

What should be done with served but unused plate garnishess like fruit or pickles after the guests have left?

77 / 162

Why should flatware and utensils be stored with their handles up?

78 / 162

How should a take-home beverage container be refilled to prevent contamination?

79 / 162

How should utensils, tableware, and equipment be stored after they have been cleaned, rinsed, sanitized, and air-dried?

80 / 162

What should be done with the food that a guest returns?

81 / 162

Cold TCS food can be held for up to six hours without temperature control. What temperature does this food need to be held at until it’s removed from refrigeration and the six hours begins?

82 / 162

What do you need to make sure your staff knows about food allergens?

83 / 162

There are more than 160 food allergens, but just eight of them are responsible for 90 percent of all allergic reactions in the United States.

• Soy
• Fish
• Eggs
• Wheat
• Peanuts
• Tree nuts
• Shellfish
• Cow’s milk

What are these eight allergens called?

84 / 162

What situation would involve holding or displaying food without temperature control?

85 / 162

What should be done with opened but unused portions of condiments that have been served to guests?

86 / 162

If your operation presets tables but doesn’t wrap or cover tableware, how should this be handled?

87 / 162

How can someone die from an allergic reaction?

88 / 162

Which is true about backflow?

89 / 162

What menu items should be suggested to guests with food allergies?

90 / 162

What will happen if chocolate chip cookies are put on the same parchment paper used for peanut butter cookies?

91 / 162

How many kinds of food are known to cause allergic reactions?

92 / 162

What is an example of an unopened, prepackaged food item that may be re-served to another guest if it’s still in good condition?

93 / 162

How should flatware be stored so people grab them by their handles and NOT their food-contact areas?

94 / 162

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

95 / 162

What kind of policies does an operation need to have for holding food?

96 / 162

Why should food be presented in a way that does NOT mislead or misinform customers?

97 / 162

These are some common symptoms of an allergic reaction:

• Nausea
• Vomiting
• Diarrhea
• Itchy throat
• Abdominal pain
• Hives or itchy rashes
• Wheezing or shortness of breath
• Swelling of the throat, face, eyes, hands, or feet

How long does it take for the symptoms to begin after the allergen has been eaten?

98 / 162

Of the fifteen million Americans who have a food allergy, how many emergency room visits due to allergic reactions are there every year?

99 / 162

What situations require food to be labeled or date marked?

100 / 162

How can you store the spoons or scoops when serving food like mashed potatoes or ice cream?

101 / 162

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

102 / 162

Why does food need to be offered to customers in a way that does NOT mislead or misinform them?

103 / 162

When serving multiple food items, what should each food item have of its own?

104 / 162

What part of a glass should be held to avoid touching its food contact areas?

105 / 162

When done correctly, how long can TCS food be held without temperature control?

106 / 162

Which is an examples of fungi?

107 / 162

What is Anaphylaxis?

108 / 162

What are some guidelines for holding cold food without temperature control?

109 / 162

What should be done with leftover ice that was used to keep food or beverages cold?

110 / 162

What should service staff make sure doesn’t touch the plate of a guest with allergies?