The Big Eight Allergens

/11
0 votes, 0 avg
123
Created on By Brian Klein

Uncategorized

The Big Eight Allergens

…according to ServSafe

Topics: Allergens,Labels and Date Marks,Big Eight Allergens,Packaging,,

1 / 11

Category: Module 05

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?

Topics: Allergens,Labels and Date Marks,Big Eight Allergens,Packaging,,

2 / 11

Category: Module 02

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

Topics: Allergens,Labels and Date Marks,Big Eight Allergens,,,

3 / 11

Category: Module 02

What should service staff be able to tell guests about the menu items?

Topics: Allergens,Labels and Date Marks,Big Eight Allergens,Agencies and Organizations,,

4 / 11

Category: Module 02

What requires manufactured products containing one or more of the big eight allergens to clearly identify them on the ingredient label?

Topics: Allergens,Big Eight Allergens,,,,

5 / 11

Category: Module 02

What is responsible for 90% of all allergic reactions in the United States?

Topics: Allergens,Big Eight Allergens,,,,

6 / 11

Category: Module 02

How many different allergens are responsible for 90% of all allergic reactions in the United States?

Topics: Allergens,Big Eight Allergens,,,,

7 / 11

Category: Module 02

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?

Topics: Allergens,Big Eight Allergens,,,,

8 / 11

Category: Module 02

What do you need to make sure your staff knows about food allergens?

Topics: Allergens,Big Eight Allergens,,,,

9 / 11

Category: Module 02

How many food allergens are there?

Topics: Allergens,Labels and Date Marks,Big Eight Allergens,,,

10 / 11

Category: Module 02

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?

Topics: Allergens,Labels and Date Marks,Big Eight Allergens,,,

11 / 11

Category: Module 02

How can food labels prevent allergic reactions?

Restricting and Excluding

/39
0 votes, 0 avg
51
Created on By Brian Klein

Uncategorized

Restricting and Excluding Staff

…according to ServSafe

Topics: Staff Illness,Restricting and Excluding staff,Corrective action,,

1 / 39

Category: Staff Illness

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?

Topics: Corrective Actions,Bare-Hand Contact,Restricting and Excluding,Contamination,,

2 / 39

Category: Module 06

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?

Topics: Viruses,Handwashing,Staff Illness,Jaundice,Restricting and Excluding,

3 / 39

Category: Module 03

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

Topics: Staff Illness,Big Six Pathogens,Equipment and Utensils,Restricting and Excluding,,

4 / 39

Category: Module 03

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?

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,Agencies and Organizations,,

5 / 39

Category: Module 03

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?

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,Agencies and Organizations,,

6 / 39

Category: Module 03

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?

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,,,

7 / 39

Category: Module 03

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?

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,Agencies and Organizations,,

8 / 39

Category: Module 03

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

Topics: Staff Illness,Restricting and Excluding,Big Six Pathogens,,,

9 / 39

Category: Module 03

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)

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,,,

10 / 39

Category: Module 03

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

Topics: Staff Illness,Equipment and Utensils,Restricting and Excluding,,,

11 / 39

Category: Module 03

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

Topics: Staff Illness,Jaundice,Restricting and Excluding,,,

12 / 39

Category: Module 03

What should you do if a food handler appears jaundiced (their skin and eyes)?

Topics: Staff Illness,Restricting and Excluding,,,,

13 / 39

Category: Module 03

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

Topics: Staff Illness,Equipment and Utensils,Restricting and Excluding,,,

14 / 39

Category: Module 03

When should you restrict a food handler from working with exposed food, utensils, or equipment?

Topics: Staff Illness,Equipment and Utensils,Restricting and Excluding,High-Risk Populations,,

15 / 39

Category: Module 03

When should a food handler be restricted from working with exposed food, utensils, or equipment?

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,,,

16 / 39

Category: Module 03

No Quest written yet

Topics: Staff Illness,Equipment and Utensils,Restricting and Excluding,High-Risk Populations,,

17 / 39

Category: Module 03

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

Topics: Staff Illness,Restricting and Excluding,High-Risk Populations,,,

18 / 39

Category: Module 03

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

Topics: Staff Illness,Restricting and Excluding,,,,

19 / 39

Category: Module 03

If the food handler has vomiting and diarrhea from an infectious condition?

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,,,

20 / 39

Category: Module 03

If a food handler is vomiting or has diarrhea and has been diagnosed with an illness caused by a Big Six Pathogen?

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,,,

21 / 39

Category: Module 03

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?

Topics: Staff Illness,Equipment and Utensils,Restricting and Excluding,,,

22 / 39

Category: Module 03

Which is true about restricting a food handler?

Topics: Staff Illness,Restricting and Excluding,High-Risk Populations,,,

23 / 39

Category: Module 03

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

Topics: Staff Illness,Restricting and Excluding,Agencies and Organizations,,,

24 / 39

Category: Module 03

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

Topics: Staff Illness,Restricting and Excluding,,,,

25 / 39

Category: Module 03

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

Topics: Staff Illness,Jaundice,Restricting and Excluding,,,

26 / 39

Category: Module 03

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

Topics: Staff Illness,Restricting and Excluding,,,,

27 / 39

Category: Module 03

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

Topics: Staff Illness,Restricting and Excluding,High-Risk Populations,,,

28 / 39

Category: Module 03

What should you do if a food handler has any of these issues?
• Is sick and vomiting
• Is sick and has diarrhea
• Is diagnosed with Hepatitis A
• Becomes jaundiced within a week
• Is diagnosed with Salmonella Typhi
• Has sore throat with fever, and serve high-risk populations

Topics: Staff Illness,Restricting and Excluding,,,,

29 / 39

Category: Module 03

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

Topics: Staff Illness,Viruses,Hepatitis A,Restricting and Excluding,Jaundice,

30 / 39

Category: Module 03

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?

Topics: Staff Illness,Restricting and Excluding,,,,

31 / 39

Category: Module 03

What should you do if a food handler constantly coughs, sneezes, or has a runny nose?

Topics: Staff Illness,High-Risk Populations,Restricting and Excluding,,,

32 / 39

Category: Module 03

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?

Topics: Staff Illness,High-Risk Populations,Restricting and Excluding,,,

33 / 39

Category: Module 03

What should you do when a food handler has a sore throat with a fever and you primarily serve a high-risk population?

Topics: Staff Illness,Restricting and Excluding,,,,

34 / 39

Category: Module 03

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

Topics: Staff Illness,Corrective Actions,Restricting and Excluding,,,

35 / 39

Category: Module 03

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

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,,,

36 / 39

Category: Module 03

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)

Topics: Staff Illness,Restricting and Excluding,,,,

37 / 39

Category: Module 03

What may you need to do if a food handler has any of these symptoms?
• Vomiting
• Diarrhea
• Jaundice
• Sore throat with fever
• Infected cut or burn

Topics: Staff Illness,Restricting and Excluding,,,,

38 / 39

Category: Module 03

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

Topics: Staff Illness,Equipment and Utensils,Restricting and Excluding,,,

39 / 39

Category: Module 03

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

The Big Six Pathogens

/21
0 votes, 0 avg
51
Created on By Brian Klein

Uncategorized

The Big Six Pathogens

…according to the FDA

Topics: Contamination,Big Six Pathogens,,,,

1 / 21

Category:

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?

Topics: Big Six Pathogens,,,,,

2 / 21

Category:

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

Topics: Big Six Pathogens,Bacteria,,,,

3 / 21

Category:

How is Shigella spp transferred?

Topics: Bacteria,Big Six Pathogens,,,,

4 / 21

Category:

Where does Salmonella Typhi come from?

Topics: Staff Illness,Big Six Pathogens,Equipment and Utensils,Restricting and Excluding,,

5 / 21

Category: Module 03

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?

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,Agencies and Organizations,,

6 / 21

Category: Module 03

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?

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,Agencies and Organizations,,

7 / 21

Category: Module 03

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?

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,,,

8 / 21

Category: Module 03

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?

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,Agencies and Organizations,,

9 / 21

Category: Module 03

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

Topics: Staff Illness,Restricting and Excluding,Big Six Pathogens,,,

10 / 21

Category: Module 03

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)

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,,,

11 / 21

Category: Module 03

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

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,,,

12 / 21

Category: Module 03

No Quest written yet

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,,,

13 / 21

Category: Module 03

If a food handler is vomiting or has diarrhea and has been diagnosed with an illness caused by a Big Six Pathogen?

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,,,

14 / 21

Category: Module 03

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?

Topics: Staff Illness,Big Six Pathogens,,,,

15 / 21

Category: Module 03

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

Topics: Staff Illness,Big Six Pathogens,,,,

16 / 21

Category: Module 03

Staff must report to you if they’re sickened by one of the Big Six Pathogens. Then 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?

Topics: Staff Illness,Big Six Pathogens,Restricting and Excluding,,,

17 / 21

Category: Module 03

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)

Topics: Staff Illness,Big Six Pathogens,,,,

18 / 21

Category: Module 03

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)

Topics: Personal Hygiene,Big Six Pathogens,,,,

19 / 21

Category: Module 03

What are the Big Six Pathogens?

Topics: Hepatitis A,Viruses,Big Six Pathogens,,,

20 / 21

Category: Module 03

Which is true about Hepatitis A?

Topics: Foodborne Illness,Viruses,Hepatitis A,Big Six Pathogens,Norovirus,

21 / 21

Category: Module 03

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

Time-Temperature Abuse

/41
0 votes, 0 avg
44
Created on By Brian Klein

Uncategorized

Time-Temperature Abuse

…according to ServSafe

Topics: prepping food,cross-contamination and time-temperature abuse when preparing food?,time-temperature abuse,,

1 / 41

Category: prepping food

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

Topics: Public Health Interventions,Time-Temperature Abuse,Pathogens,Controlling Time and Temperature,,

2 / 41

Category: Module 08

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

Topics: Holding Food,Checking Temperatures,Time-Temperature Abuse,,,

3 / 41

Category: Module 07

How can time-temperature abuse be avoided during service?

Topics: Off-Site Service,Time-Temperature Abuse,Contamination,,,

4 / 41

Category: Module 07

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

Topics: Off-Site Service,Time-Temperature Abuse,Time-Temperature Abuse,,Contamination,

5 / 41

Category: Module 07

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

Topics: Off-Site Service,Time-Temperature Abuse,Contamination,,,

6 / 41

Category: Module 07

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?

Topics: Holding Food,Cross-Contamination,Time-Temperature Abuse,,,

7 / 41

Category: Module 07

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

Topics: Time-Temperature Abuse,Pathogens,Cooking Food,,,

8 / 41

Category: Module 06

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

Topics: Prepping Food,Cross-Contamination,Time-Temperature Abuse,,,

9 / 41

Category: Module 06

What is food at risk for during preparation?

Topics: Receiving and Inspecting,Time-Temperature Abuse,Packaging,Thawing Food,,

10 / 41

Category: Module 05

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

Topics: Time-Temperature Abuse,Thermometers,Time-Temperature Indicators,,,

11 / 41

Category: Module 04

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

Topics: Time-Temperature Abuse,Temperature Danger Zone,TCS Food,,,

12 / 41

Category: Module 04

How can time-temperature abuse be avoided?

Topics: Time-Temperature Abuse,Monitoring Time and Temperature,Controlling Time and Temperature,,,

13 / 41

Category: Module 04

How can time-temperature abuse be prevented?

Topics: Time-Temperature Abuse,Temperature Danger Zone,TCS Food,Controlling Time and Temperature,,

14 / 41

Category: Module 04

How can time and temperature be controlled?

Topics: Time-Temperature Abuse,Prepping Food,,,,

15 / 41

Category: Module 04

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

Topics: The Flow of Food,Cross-Contamination,Time-Temperature Abuse,,,

16 / 41

Category: Module 04

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

Topics: Suppliers and Manufacturers,Time-Temperature Indicators,Thermometers,Food Storage,Time-temperature abuse,

17 / 41

Category: Module 04

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?

Topics: Time-Temperature Abuse,Temperature Danger Zone,Checking Temperatures,Controlling Time and Temperature,,

18 / 41

Category: Module 04

How can the time food spends in the temperature danger zone be controlled?

Topics: Temperature Danger Zone,Prepping Food,Time-Temperature Abuse,Policies and Procedures,TCS Food,

19 / 41

Category: Module 04

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

Topics: Time-Temperature Abuse,Checking Temperatures,,,,

20 / 41

Category: Module 04

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

Topics: Time-Temperature Abuse,Thermometers,,,,

21 / 41

Category: Module 04

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

Topics: Time-Temperature Abuse,Policies and Procedures,,,,

22 / 41

Category: Module 04

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

Topics: Time-Temperature Abuse,Policies and Procedures,,,,

23 / 41

Category: Module 04

What can be prevented by making policies and procedures for the practices listed here?
• Monitoring temperatures
• Using the correct tools
• Recording temperatures
• Controlling time and temperature
• Corrective actions

Topics: Time-Temperature Abuse,Temperature Danger Zone,,,,

24 / 41

Category: Module 04

How long can food remain in the temperature danger zone before it must be thrown out?

Topics: Time-Temperature Abuse,Temperature Danger Zone,,,,

25 / 41

Category: Module 04

What must be reduced to keep food safe?

Topics: Time-Temperature Abuse,Temperature Danger Zone,Pathogens,,,

26 / 41

Category: Module 04

What happens if food spends too much time in the temperature danger zone?

Topics: Time-Temperature Abuse,,,,,

27 / 41

Category: Module 04

What happens when food is handled in these ways?
• Cooled incorrectly
• Reheated incorrectly
• Held at an incorrect temperature
• Cooked to an incorrect temperature

Topics: Time-Temperature Abuse,Temperature Danger Zone,TCS Food,,,

28 / 41

Category: Module 04

What is it called when TCS food remains between 41°F and 135°F?

Topics: Time-Temperature Abuse,TCS Food,Foodborne Illness,,,

29 / 41

Category: Module 04

Most foodborne illnesses happen when TCS food is handled in what way?

Topics: The Flow of Food,Time-Temperature Abuse,Cross-Contamination,,,

30 / 41

Category: Module 04

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?

Topics: Time-Temperature Abuse,Cross-Contamination,Controlling Time and Temperature,,,

31 / 41

Category: Module 04

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

Topics: Biological Toxins,Biological Contamination,Time-Temperature Abuse,,,

32 / 41

Category: Module 02

What is an important way to prevent foodborne illness from biological toxins?

Topics: Biological Toxins,Time-Temperature Abuse,Pathogens,,,

33 / 41

Category: Module 02

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

Topics: Biological Contamination,Biological Toxins,Time-Temperature Abuse,Controlling Time and Temperature,Suppliers and Manufacturers,

34 / 41

Category: Module 02

How can illness from Biological Toxins be prevented?

Topics: Time-Temperature Abuse,Temperature Danger Zone,Pathogens,,,

35 / 41

Category: Module 01

When has time-temperature abuse occurred?

Topics: TCS Food,Time-Temperature Abuse,Controlling Time and Temperature,,,

36 / 41

Category: Module 01

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

Topics: TCS Food,Time-Temperature Abuse,Controlling Time and Temperature,,,

37 / 41

Category: Module 01

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

Topics: TCS Food,Pathogens,Time-Temperature Abuse,Controlling Time and Temperature,,

38 / 41

Category: Module 01

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

Topics: Time-Temperature Abuse,Pathogens,,,,

39 / 41

Category: Module 01

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?

Topics: Time-Temperature Abuse,Pathogens,Foodborne Illness Outbreak,,,

40 / 41

Category: Module 01

What can happen if food is time-temperature abused?

Topics: Time-Temperature Abuse,Pathogens,Temperature Danger Zone,,,

41 / 41

Category: Module 01

When has food suffered from time-temperature abuse?

Food Storage

/77
0 votes, 0 avg
25
Created on By Brian Klein

Uncategorized

Food Storage, according to ServSafe

Topics: Food Storage,,,,

1 / 77

Category: Food Storage

What are some guidelines for dry storage areas?

Topics: Pests,Food Storage,,,,

2 / 77

Category: Module 09

What should be done in storage areas to deny pests food?

Topics: Pests,Stock Rotation,Food Storage,,,

3 / 77

Category: Module 09

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

Topics: Pests,Non-Food Storage,Food Storage,,,

4 / 77

Category: Module 09

Where should food and supplies be stored to deny pests food and shelter?

Topics: Pests,Non-Food Storage,Food Storage,,,

5 / 77

Category: Module 09

How should food and supplies be stored to deny pests food and shelter?

Topics: Emergencies,Food Storage,,,,

6 / 77

Category: Module 09

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

Topics: Facilities,Garbage,Food Storage,,,

7 / 77

Category: Module 09

How should garbage containers be cleaned?

Topics: Emergencies,ALERT,Food Storage,,,

8 / 77

Category: Module 09

Unauthorized people inside your operation are a risk to food safety. When is this especially true?

Topics: Food Storage,Cross-Contamination,,,,

9 / 77

Category: Module 07

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

Topics: Food Storage,Service Staff,,,,

10 / 77

Category: Module 07

What is bulk food?

Topics: Holding Food wo/Temp Control,Temperature Danger Zone,TCS Food,Food Storage,Cross-Contamination,

11 / 77

Category: Module 07

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?

Topics: TCS Food,Produce,Food Storage,,,

12 / 77

Category: Module 06

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

Topics: Cooling Food,Food Storage,,,,

13 / 77

Category: Module 06

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

Topics: Ice,Food Storage,Chemical Contamination,Cross-contamination,,

14 / 77

Category: Module 06

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

Topics: Ice,Food Storage,,,,

15 / 77

Category: Module 06

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

Topics: TCS Food,Labels and Date Marks,Food Storage,,,

16 / 77

Category: Module 06

Before using previously cooked TCS food (leftovers) as an ingredient in salads, what should its use-by date be checked for?

Topics: Eggs and Egg Mixtures,Prepping Food,Food Storage,,,

17 / 77

Category: Module 06

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

Topics: Produce,Food Storage,,,,

18 / 77

Category: Module 06

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

Topics: Produce,Food Storage,Prepping Food,,,

19 / 77

Category: Module 06

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

Topics: Produce,Food Storage,Prepping Food,,,

20 / 77

Category: Module 06

What should be avoided when prepping or storing produce?

Topics: Thawing Food,Food Storage,Equipment and Utensils,,,

21 / 77

Category: Module 06

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

Topics: Prepping Food,Temperature Danger Zone,Food Storage,,,

22 / 77

Category: Module 06

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

Topics: Prepping Food,Food Storage,Temperature Danger Zone,,,

23 / 77

Category: Module 06

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

Topics: Cooling Food,Food Storage,Temperature Danger Zone,,,

24 / 77

Category: Module 06

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

Topics: Cooling Food,Food Storage,TCS Food,,,

25 / 77

Category: Module 06

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?

Topics: Cooling Food,Food Storage,Equipment and Utensils,,,

26 / 77

Category: Module 06

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

Topics: Cooling Food,Food Storage,Equipment and Utensils,,,

27 / 77

Category: Module 06

What type of container allows food to cool faster?

Topics: Cooling Food,Food Storage,Ice,,,

28 / 77

Category: Module 06

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

Topics: Cooling Food,Food Storage,,,,

29 / 77

Category: Module 06

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

Topics: Cooling Food,Food Storage,,,,

30 / 77

Category: Module 06

What factors affect how quickly food cools?

Topics: Cooling Food,Food Storage,,,,

31 / 77

Category: Module 06

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

Topics: Cooling Food,Food Storage,,,,

32 / 77

Category: Module 06

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

Topics: Stock Rotation,Labels and Date Marks,Food Storage,,,

33 / 77

Category: Module 05

The acronym FIFO means First In, First Out. What is the purpose of the FIFO method?

Topics: Stock Rotation,Labels and Date Marks,Food Storage,,,

34 / 77

Category: Module 05

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

Topics: Receiving and Inspecting,Checking Temperatures,Food Storage,,,

35 / 77

Category: Module 05

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

Topics: Food Recalls,Food Storage,Labels and Date Marks,,,

36 / 77

Category: Module 05

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?

Topics: Corrective Actions,Food Storage,,,,

37 / 77

Category: Module 05

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

Topics: Food Storage,Contamination,,,,

38 / 77

Category: Module 05

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

Topics: Food Storage,Contamination,,,,

39 / 77

Category: Module 05

What kind of location should food be stored in?

Topics: Food Storage,Non-Food Storage,Chemical Contamination,,,

40 / 77

Category: Module 05

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

Topics: Food Storage,Stock Rotation,Labels and Date Marks,,,

41 / 77

Category: Module 05

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

Topics: Food Storage,Stock Rotation,Pathogens,,,

42 / 77

Category: Module 05

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

Topics: Food Storage,Equipment and Utensils,Corrective Action,Checking Temperatures,,

43 / 77

Category: Module 05

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?

Topics: Food Storage,Equipment and Utensils,,,,

44 / 77

Category: Module 05

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

Topics: Food Storage,Equipment and Utensils,,,,

45 / 77

Category: Module 05

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

Topics: Food Storage,Equipment and Utensils,,,,

46 / 77

Category: Module 05

Why should you avoid overloading coolers or freezers?

Topics: Food Storage,Checking Temperatures,Thermometers,Equipment and Utensils,,

47 / 77

Category: Module 05

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

Topics: Food Storage,,,,,

48 / 77

Category: Module 05

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

Topics: Food Storage,TCS Food,Equipment and Utensils,,,

49 / 77

Category: Module 05

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

Topics: Food Storage,Pathogens,,,,

50 / 77

Category: Module 05

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

Topics: Food Storage,Labels and Date Marks,TCS Food,,,

51 / 77

Category: Module 05

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?

Topics: Food Storage,TCS Food,Labels and Date Marks,,,

52 / 77

Category: Module 05

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

Topics: Food Storage,Labels and Date Marks,TCS Food,,,

53 / 77

Category: Module 05

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

Topics: Labels and Date Marks,Food Storage,,,,

54 / 77

Category: Module 05

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

Topics: Food Storage,,,,,

55 / 77

Category: Module 05

What kind of container should shellfish be stored in?

Topics: Receiving and Inspecting,Stock Rotation,Labels and Date Marks,,Food Storage,

56 / 77

Category: Module 05

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

Topics: Food Recalls,Labels and Date Marks,Food Storage,,,

57 / 77

Category: Module 05

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

Topics: Food Recalls,Contamination,Food Storage,Non-Food Storage,Equipment and Utensils,

58 / 77

Category: Module 05

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?

Topics: Food Recalls,Labels and Date Marks,Food Storage,,,

59 / 77

Category: Module 05

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?

Topics: Receiving and Inspecting,Key-Drop Deliveries,Food Storage,,,

60 / 77

Category: Module 05

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?

Topics: Receiving and Inspecting,Key-Drop Deliveries,Food Storage,,,

61 / 77

Category: Module 05

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

Topics: Receiving and Inspecting,Food Storage,Non-Food Storage,,,

62 / 77

Category: Module 05

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

Topics: Receiving and Inspecting,Food Storage,Non-Food Storage,,,

63 / 77

Category: Module 05

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?

Topics: Receiving and Inspecting,Food Storage,Non-Food Storage,,,

64 / 77

Category: Module 05

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

Topics: Labels and Date Marks,Food Storage,,,,

65 / 77

Category: Module 05

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?