Corrective Actions

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Corrective Actions

1 / 49

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?

2 / 49

Damaged, spoiled, or incorrectly stored food?

3 / 49

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

4 / 49

When holding cold food without temperature control, what should be done if the food temperature becomes higher than 70°F during service?

5 / 49

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

6 / 49

What happens when food is handled in these ways?

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

7 / 49

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?

8 / 49

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

9 / 49

Continuing service after a emergency?

10 / 49

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

11 / 49

What is reconditioning food?

12 / 49

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

13 / 49

Food being held for service must have its internal temperature checked at least every four hours. But why is it better to check the temperature every two hours instead?

14 / 49

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?

15 / 49

When should you re-train staff?

16 / 49

What should you do if staff are using or storing chemicals or cleaning tools incorrectly?

17 / 49

Corrective action is essential to implementing active managerial control. When should you take corrective action with an employee?

18 / 49

What are some situations that require corrective action to throw out the food?

19 / 49

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

20 / 49

Why should spoiled food be thrown out quickly?

21 / 49

If service was stopped due to a crisis in your operation, besides correcting the problem, what should you ensure before requesting approval from your local regulatory authority to resume service?

22 / 49

What should be done if food contact surfaces are NOT cleaned and sanitized correctly?

23 / 49

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

24 / 49

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

25 / 49

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

26 / 49

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

27 / 49

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

28 / 49

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?

29 / 49

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?

30 / 49

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

31 / 49

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

32 / 49

What situation requires food to be thrown out unless it can be reconditioned?

33 / 49

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

34 / 49

How long can food be held without temperature control before it must be served or thrown out?

35 / 49

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

36 / 49

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?

37 / 49

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?

38 / 49

What is corrective action?

39 / 49

Which is a ServSafe guideline for monitoring time-temperature?

40 / 49

What should you focus on when training and monitoring staff?

41 / 49

What should be done with food that has NOT been presented honestly?

42 / 49

What are some problems with the packaging of food that require the food to be discarded?

43 / 49

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

44 / 49

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

45 / 49

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

46 / 49

What corrective action steps should be taken if a food handler did not follow handwashing procedures?

47 / 49

How do you know when to re-train staff?

48 / 49

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?

49 / 49

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