Prepping and Cooking

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

What kind of food can easily become unsafe?

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?

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

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

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

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

Which of these seafoods were delivered with the correct documents?

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

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

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

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

What must be reduced to keep food safe?

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

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

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

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

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

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

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

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

Which is true about mechanically tenderized meat?

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

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

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

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

Which can spread contaminants in your operation?

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

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

Which is true when using leftover TCS food?

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

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

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

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

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

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

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

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?

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

What situation requires using pasteurized shell eggs for pooling?

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

How can fungi cause foodborne illness?

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

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

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

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

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

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

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

Which statements are true about the terms clean and cleaning?

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

What pathogen requires a host to live and reproduce?

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

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

What temperature range can a bimetallic-stemmed thermometer measure?

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

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

When pooling eggs, what must be done between batches?

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

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

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

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

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

Can all thermometers be calibrated?

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?

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

How can you make sure your thermometers are accurate?

When should food handlers remove their aprons?

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

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

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?

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

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?

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

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

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

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

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

What should you do when a thermometer loses its accuracy?

How should leafy greens like lettuce and spinach be washed

What could happen if a physical object falls into food?

What type of thermometers are common in food service?

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

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

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

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

What is food at risk for during preparation?

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

Which describes cross-contamination?

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

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

How does physical contamination happen?

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

Which is an example of time-temperature abuse?

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

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

What level of acidity does bacteria grow in?

Where does bacteria come from?

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

Which is a guideline for using glass thermometers?

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

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

What information should be posted on or near a dishwasher?

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

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

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

How can physical contamination of food happen?

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?

What kind of thermometers have interchangeable probes?

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

What food needs careful handling to prevent contamination?

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?

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

What type of container allows food to cool faster?

What does ideal mean?

What is a standard method for calibrating thermometers?

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

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

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

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?

What kind of thermometer should have these features?

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

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

What kind of contamination can cause mild to fatal injuries?

When do thermometers need to be cleaned and sanitized?

What is listeria or listeriosis?

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

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

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

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

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

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

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

• Ice
• Eggs
• Produce
• Salads containing TCS ingredients

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

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

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

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?

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

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

Which of these mistakes can result in food becoming contaminated?

Which are types of a backflow prevention device?

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

Which features should a bimetallic-stemmed thermometer have?

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

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?

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

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

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

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?

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

What is reconditioning food?

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

Which of these temperatures can an Air Probe Thermometer check?

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

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

Which method of calibrating thermometers is the easiest and safest?

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

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

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

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?

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

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

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?

What kind of thermometer can monitor both time and temperature?

Which statements are true about pathogens?

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

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

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

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

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?

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?

When should you use pasteurized shell eggs or egg products?

What could cause a thermometer to lose its accuracy?

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

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

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

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?

Which is true about partial cooking or par-cooking?

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

What kind of water should be used for making ice?

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

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

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

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

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

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

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

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

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

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

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

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

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)?

How can you make sure your purchases are safe?

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

What factors affect how quickly food cools?

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

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

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

• Thermistors
• Thermocouples
• Bimetallic-stemmed

What part of a bimetallic-stemmed thermometer measures temperatures?

What happens when food is handled in these ways?

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

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

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

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

Where should ice scoops be stored?

How can time-temperature abuse be prevented?