Prevention

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Prevention

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What is Histamine Toxin?

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

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How should outdoor garbage containers be stored to prevent pests and contamination?

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

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Which of these are common duties for food safety specialists and food safety inspectors?

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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

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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?

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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?

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What are some guidelines for food containers when serving off-site?

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

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Active Managerial Control (AMC) is designed to prevent foodborne illness by addressing the five most common risk factors identified by the CDC. What are these risk factors?

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What skills should a manager have to ensure the facility is safe for food service?

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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?

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

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Which is a basic rule of pest prevention?

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How can time-temperature abuse be prevented?

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What are some examples of prepared foods your operation could purchase to help prevent cross-contamination?

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What are some things to consider when making policies for handwashing and hand care?

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

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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”?

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How can contamination be prevented if the dining tables in your operation are preset before the guests are seated?

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Which of these conditions are required to refill a take-home beverage container?

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What does regular cleaning prevent or remove?

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What part of a glass should be held to avoid touching its food contact areas?

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Who must know how to avoid serving food containing allergens to people with food allergies?

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Which is true about aprons?

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

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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?

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How can cross-contamination be avoided when prepping food?

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Why should food handlers keep their fingernails trimmed and filed?

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How can time-temperature abuse be avoided during service?

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How can cross-contact be avoided?

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

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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)?

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How can cross-contamination be avoided when handling produce?

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

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How to prevent backflow?

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Some materials can interact with acidic foods (tomatoes, citrus) and create toxic chemicals that can make people sick. What materials should be avoided when choosing kitchenware and equipment for your operation?

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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?

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

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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?

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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?

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

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

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

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

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

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Why should spoiled food be thrown out quickly?

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

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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

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What are some ways that Hepatitis A can be prevented?

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How can parasites be prevented from causing foodborne illness?

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Which are examples of good personal hygiene?

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You are inspecting and receiving a delivery of food in packages. Never allow food to enter your operation without first checking it’s temperature requirements. Some foods are delivered in a special kind of package (Frozen fish, ROP and MAP) that requires it’s temperature to be checked in a different way. What are the normal steps for checking the temperature of most kinds of packaged foods?

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According to Federal law, what kind of ingredients must be clearly identified on a product’s label?

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Which is a ServSafe guideline for using and storing chemicals?

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

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Which guidelines can help prevent a pest infestation?

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How do you check the temperature of packaged food?

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

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How can Shiga Toxin Producing E. coli be prevented from causing illness?

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How should flatware be held to avoid touching the food contact areas?

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Condiments that will be re-served to another table must be protected from contamination. How can this be done?

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Which of these measures can prevent bacteria from causing foodborne illness?

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What are some requirements for preset tableware?

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Biological toxins cannot be destroyed by freezing or cooking so its best to avoid them by purchasing from approved, reputable suppliers. Which of these seafood toxins does this apply to?

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

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Which of these are ServSafe guidelines for cold storage temperatures? (cooler)

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Which statement is true about Modified Atmosphere Packaging (MAP)?

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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?

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Which guidelines should service staff follow to avoid contaminating tableware with their hands?

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Which is true about restricting a food handler?

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What is vibrio vulnificus and vibrio parahaemolyticus?

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

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Which of these are ways that cross-contact can be avoided?

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When cooling food with the two-stage method, how can food that is NOT yet cold be stored for further cooling?

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

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How can contamination be prevented in storage areas?

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How is a Hazard Analysis conducted?

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How can Salmonella Typhi be prevented?

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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?

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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

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Which bacteria can be prevented from causing a foodborne illness by controlling time and temperature?

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Why should food be covered when cooking in a microwave?

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

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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?

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How does a food safety management system prevent foodborne illness?

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

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

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

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Which of these skills should a manager have to ensure the facility is safe for food service?

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Cleaners may NOT work and could be dangerous when used incorrectly. What are some guidelines for using cleaners?

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

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Which of these measures can prevent injury from physical contamination?

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

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Which is a prevention measure for viruses?

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How can cross-contamination be avoided in self-service areas?

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Take-home beverage containers should be refilled using a process that prevents contamination. Who should be the one to fill them?

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

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What are the storage guidelines to prevent cross-contamination for containers?

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According to the FDA’s food defense program guidelines what are some risky practices when considering the deliberate contamination of food?

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How can the risk of cross-contact with other food delivered to the table be avoided when delivering an allergen special order to a guest with allergies?

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To deny pests food and shelter and to avoid contaminating food and surfaces, where should the containers for garbage and recyclables be stored?

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How can backflow be prevented?

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What is the best way to prevent backflow?

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

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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?

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

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What is a group of practices and procedures designed to prevent foodborne illness called?

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If single-use gloves are NOT worn during service, what can be used to avoid having bare-hand contact with ready-to-eat food?

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What is an air gap?

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

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Which statements are true about Hazard Analysis Critical Control Points (HACCP)?

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

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How should garbage be handled in food prep areas to prevent odors, pests, and contamination?

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Which of these measures can prevent the growth of bacteria?

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How can cross-contamination be avoided by creating physical and procedural barriers?

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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?

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How does careful cleaning prevent a pest infestation?

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What can be done to keep garbage from contaminating food and equipment?

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

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

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How can illness from Biological Toxins be prevented?

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Which are guidelines for holding food?

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

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

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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?

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

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What items may be re-served?

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

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What do staff need to avoid transferring from food or food-contact surfaces to the food served to a guest with a food allergy?

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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?

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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?

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How can food handlers avoid time-temperature abuse?

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How can you make sure that condiments are kept safe from contamination?

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

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How can cross-contamination be avoided during cold storage?

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

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

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What are some ways to prevent cross-contamination when prepping food?

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Which are types of a backflow prevention device?

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What food needs careful handling to prevent contamination?

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

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When maintaining a chemical-sanitizing machine, clear its spray nozzles if a build-up of food or debris prevents them from working correctly. What other kind of build-up should be removed if needed?

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How can you prevent pathogens from growing and spreading in your operation?

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

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

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How should garbage containers be handled to prevent pests?

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How can staff avoid contaminating food during service?

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

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Color-coded cutting boards and utensils can help prevent cross-contamination by keeping food separate. What colors does ServSafe suggest using?

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

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

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Which ServSafe guidelines can prevent bacteria from causing foodborne illness?

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What is a critical part of pest-control?

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How can listeriosis be prevented?

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

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How can time-temperature abuse be avoided?

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

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Which of these measures can prevent the Shigella spp bacteria from causing illness?

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

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

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When should work surfaces, equipment, and utensils be cleaned and sanitized to prevent cross-contamination?

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How can time-temperature abuse be avoided?

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Some jurisdictions allow the refilling of take-home beverage containers these. What are some guidelines for refilling?

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Which of these measures can prevent the Big Six Pathogen Shigella spp from making people sick?

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

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

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

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Which guidelines can prevent cross contamination for during storage?

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What should be avoided when prepping or storing produce?

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

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

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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?

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

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

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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?

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

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What are some storage guidelines that will keep items safe and preserve their quality?

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Why should you avoid overloading coolers or freezers?

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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?

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Which features should a bimetallic-stemmed thermometer have?

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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?

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Kitchen staff must be aware of cross-contact and the ways that it can happen. How can allergic reactions be prevented?

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Which guideline can prevent cross-contamination during storage?

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Kitchen staff must be aware of cross-contact and the ways that it can happen. Which of these are ways to avoid cross-contact when preparing food for a guest with allergies?

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

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How should a take-home beverage container be refilled to prevent contamination?

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What part of a dish should be held to avoid touching its food contact areas?

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

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Why should chemicals be stored in their original containers?

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To avoid cross-contact, what should recipes and ingredient labels be checked for?

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What are some guidelines for re-serving food?

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

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What principles are an Integrated Pest Management (IPM) program based on?

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How do single-use gloves prevent food contamination?

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To avoid cross-contact, what should be done with food packaged on-site for retail sale?

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Which requirements does a take home container need to meet, before it can be refilled for a guest bringing it back?

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Regarding pest prevention, what is a Certified Applicator?

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How can you prevent parasites from causing foodborne illnesses?

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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?

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Every surface in your operation needs to be kept clean, but which surfaces must also be sanitized?

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

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What does proper handwashing and hand care prevent?

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How can cross-contact be avoided?

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How can viruses be prevented from causing foodborne illness?

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

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Nonfood-contact surfaces, like floors, walls, ceilings, and equipment exteriors, must be cleaned regularly to prevent dust, dirt, and food residue from building up. What else can be prevented?

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

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Why is stock rotation important?

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Which guideline can prevent cross-contact when preparing an allergen special order?

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

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What can following these simple rules help you maintain?

• Deny pests access to the operation
• Deny pests food, water, and shelter
• Work with a licensed Pest Control Operator (PCO)

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What are some guidelines and requirements regarding bare-hand contact with food?

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

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Why should the inside and outside of garbage containers be cleaned often?

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When is it acceptable to re-serve condiments to another guest?

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

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

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

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Poor maintenance can cause food safety problems in your operation to prevent problems do the following?

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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?

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