Prepping and Cooking

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?

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

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?

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

What pathogen requires a host to live and reproduce?

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

What kind of contamination can cause mild to fatal injuries?

What is the greatest threat to food safety?

What is listeria or listeriosis?

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

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

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

How can you prevent parasites from causing foodborne illnesses?

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

What should you do when a thermometer loses its accuracy?

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

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

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

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

What should be done immediately after pooling eggs?

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

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

What kind of thermometer can monitor both time and temperature?

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

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?

Which are types of a backflow prevention device?

When can an operation handle pooled eggs?

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

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?

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?

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

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

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

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

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

What information should be posted on or near a dishwasher?

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

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

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

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

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

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

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

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

What can happen if food is time-temperature abused?

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

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

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

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

Which method of calibrating thermometers is the easiest and safest?

How should leafy greens like lettuce and spinach be washed

What temperature range can a bimetallic-stemmed thermometer measure?

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?

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

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

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

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

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?

What part of a bimetallic-stemmed thermometer measures temperatures?

What policy can help keep handwashing stations available and accessible?

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

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

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

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

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?

What is Vacuum Packaging?

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

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?

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

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

Which is an example of fungi?

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

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

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

• Thermistors
• Thermocouples
• Bimetallic-stemmed

How can time-temperature abuse be avoided?

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

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

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

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

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

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?

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

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

What type of container allows food to cool faster?

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

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

What is food at risk for during preparation?

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?

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

What situation requires using pasteurized shell eggs for pooling?

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

Which of these seafoods were delivered with the correct documents?

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

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

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

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

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?

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

Which is true about partial cooking or par-cooking?

What chemicals are sometimes used to treat produce?

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

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

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?

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

Can all thermometers be calibrated?

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

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

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

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

• Plants
• Mushrooms
• Seafood

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?

Which of these mistakes can result in food becoming contaminated?

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

When do thermometers need to be cleaned and sanitized?

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

What food needs careful handling to prevent contamination?

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

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

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

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

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

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

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

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?

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

What is cross-contamination?

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

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

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

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

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?

Which of these temperatures can an Air Probe Thermometer check?

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

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

Which statement is true about a surface probe?

Which is true about physical contamination?

What does immediate service mean?

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

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

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

What does ideal mean?

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

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?

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

Where does bacteria come from?

Which describes cross-contamination?

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

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

What could happen if a physical object falls into food?

How can you make sure your purchases are safe?

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

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

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

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

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

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

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

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

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

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

Why is it unsafe to thaw food at room temperature?

What kind of thermometer should have these features?

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

What level of acidity does bacteria grow in?

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

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?

What is a standard method for calibrating thermometers?

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

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

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

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

Where should you keep plenty of clean and sanitized thermometers?

What are Penetration Probes useful for?

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

How can time and temperature be controlled?

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

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

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

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

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

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

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?

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

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

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

When can shellfish become contaminated with biological toxins?

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

Which is true about mechanically tenderized meat?

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?

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

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

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?

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

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

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

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?

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

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

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

Where does bacteria grow well?

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?

Where should ice scoops be stored?

Which is a ServSafe guideline for using and storing chemicals?

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

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

What kind of thermometers do you need to have available?

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

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

Which of these measures can prevent injury from physical contamination?