Safe Food Handling

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Safe Food Handling

1 / 235

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

2 / 235

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

3 / 235

If hot TCS food is placed in cold storage while still hot, it could remain in the Temperature Danger Zone (TDZ) (41°F to 135°F) for too long. How should hot TCS food be cooled in two stages before it’s placed in cold storage?

4 / 235

What is food at risk for during preparation?

5 / 235

How should leafy greens (lettuce, spinach) be washed before cutting, cooking, or combining it with other ingredients?

6 / 235

Bare hand contact with ready-to-eat food may be allowed if the food will be added to a dish and cooked. What conditions make this acceptable?

7 / 235

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

8 / 235

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

9 / 235

How does the food’s size affect how quickly it will cool?

10 / 235

What food handling activity does NOT require food handlers to wear single-use gloves?

11 / 235

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

12 / 235

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)?

13 / 235

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

14 / 235

When done correctly, how long can cold TCS food be held without temperature control?

15 / 235

Temperature control may NOT be necessary for holding food in what situation?

16 / 235

Which guidelines should be followed when pooling eggs?

17 / 235

Why do food handlers wearing false fingernails need to also wear gloves?

18 / 235

What biological contaminant cannot be destroyed by cooking or freezing?

19 / 235

What must food handlers do before preparing food or using equipment and utensils?

20 / 235

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

21 / 235

Some jurisdictions allow holding TCS food without temperature control if the time is limited. The limits are four hours for hot food and six hours for cold food. What must be done with this food before the time limit is up?

22 / 235

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

23 / 235

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?

24 / 235

When food is NOT served immediately after cooking and is temporarily stored at a safe temperature, it’s called ‘hot-holding’. Which are requirements for hot-holding food?

25 / 235

What is reconditioning food?

26 / 235

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

27 / 235

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?

28 / 235

Which of these methods are a safe way to thaw frozen TCS food?

29 / 235

What are some examples of the kinds of produce that will become a TCS food after it has been cut, sliced, or opened?

30 / 235

Different kinds of food must reach different minimum internal temperatures for a specific amount of time to reduce pathogens to a safe level. What should be done if guests ask for their food to be cooked to a lower temperature?

31 / 235

What are some guidelines for preparing batters and breading?

32 / 235

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

33 / 235

What kind of containers or equipment should food be held in once transported to the off-site service location?

34 / 235

Hot TCS food can be held for up to four hours without temperature control. What temperature does this food need to be held at until it’s removed from temperature control and the four hours begins?

35 / 235

What is the correct internal temperature for holding TCS food?

36 / 235

Cold food can be held without temperature control for up to six hours. What must be done with the food when the six hours is up?

37 / 235

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?

38 / 235

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

• Ice
• Eggs
• Produce
• Salads containing TCS ingredients

39 / 235

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?

40 / 235

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

41 / 235

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

42 / 235

When is it NOT acceptable to hold or display TCS food without temperature control?

43 / 235

When holding cold TCS food without temperature control, what temperature must the food stay under for the entire six-hour time limit?

44 / 235

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

45 / 235

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

46 / 235

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

47 / 235

How do single-use gloves prevent food contamination?

48 / 235

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

49 / 235

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

50 / 235

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

51 / 235

What are food additives used for?

52 / 235

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

53 / 235

What should be on the label of HOT TCS Food that is being held without temperature control?

54 / 235

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

55 / 235

What are some guidelines for thawing frozen TCS food under running water?

56 / 235

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?

57 / 235

When done correctly, how long can hot TCS food be held without temperature control?

58 / 235

According to ServSafe, what surfaces must be cleaned and sanitized at these times?

• After they are used
• Every four hours during continuous use
• Before working with a different type of food
• Between handling different types of raw TCS fruits and vegetables
• When surfaces may have become contaminated due to the interruption of a task

59 / 235

Which of these should you consider when making policies for holding food in your operation?

60 / 235

How can you prevent parasites from causing foodborne illnesses?

61 / 235

What should be avoided when prepping or storing produce?

62 / 235

When should food handlers who wear gloves wash their hands?

63 / 235

A delivery of frozen food should be rejected if there is any evidence of thawing. What signs should you look for in the packaging or boxes that indicate a product has been thawed and refrozen?

64 / 235

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

65 / 235

What are some guidelines for holding cold TCS Food without temperature control?

66 / 235

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?

67 / 235

Which are guidelines for reheating food?

68 / 235

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

69 / 235

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

70 / 235

Why is it unsafe to thaw food at room temperature?

71 / 235

When should food handlers change their gloves?

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When is it acceptable to change your gloves without hand washing?

73 / 235

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

74 / 235

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

75 / 235

What does immediate service mean?

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If cold TCS food is removed from refrigeration at 12:00 PM to be held and served without temperature control, what discard time should be written on its label?

77 / 235

Why should food be covered when cooking in a microwave?

78 / 235

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

79 / 235

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

80 / 235

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

81 / 235

How often should you check the internal temperature of food in hot holding?

82 / 235

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

83 / 235

Which statement is true about single-use gloves?

84 / 235

Why should food handlers wear the correct size gloves?

85 / 235

Which food preparation methods requires a variance from regulatory authorities?

86 / 235

When food has been thawed and refrozen, it’s likely to have been time-temperature abused and should be rejected at delivery. What could be evidence that a food product has been thawed and refrozen?

87 / 235

What situation would involve holding or displaying food without temperature control?

88 / 235

Which of these should you consider when designing your operations procedures for holding food?

89 / 235

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

90 / 235

What should be done immediately after pooling eggs?

91 / 235

What example does ServSafe give for “controlling hands as a vehicle of contamination”?

92 / 235

Which method is an acceptable substitute for washing hands?

93 / 235

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

94 / 235

How should leafy greens like lettuce and spinach be washed before being cut, cooked, or combined with other ingredients?

95 / 235

Only drinkable water can touch food and food-contact surfaces. What is this water called?

96 / 235

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?

97 / 235

When can food handlers wear false fingernails?

98 / 235

What is often required before an operation can handle or prep food using the following methods?

• Packaging fresh juice on-site for sale at a later time
• Smoking food as a way to preserve it
• Preserve or alter the food so that it no longer needs time and temperature control for safety
• Curing food
• Custom-processing animals for personal use
• Packaging food using a reduced-oxygen packaging (ROP) method
• Sprouting seeds or beans
• Offering live shellfish from a display tank

99 / 235

Which of your staff should know how to serve food in ways that keep it safe?

100 / 235

Pathogens grow between 41°F and 135°F. But they grow fastest between 70°F and 125°F. When cooling food in two stages, which stage has the most potential for pathogen growth?

101 / 235

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

102 / 235

Operations must have written procedures approved by their local regulatory authority if they will be par-cooking food. What do these procedures need to explain?

103 / 235

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?

104 / 235

Before displaying or holding TCS food without temperature control, you must submit written procedures to your regulatory authority. What do you need to do once your procedures have been approved?

105 / 235

How can food become contaminated by bare-hand contact?

106 / 235

What should be done with single-use gloves after a task?

107 / 235

Which of these are situations when food handlers should change their gloves?

108 / 235

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

109 / 235

What should you consider when choosing the gloves to use in your operation?

110 / 235

What do food handlers need to do at these times?

• Every four hours
• After a break from a task
• Before handling ready-to-eat food
• When they tear or get dirty
• Before you start doing something else
• After handling raw meat, seafood, or poultry

111 / 235

What factors affect how quickly food cools?

112 / 235

If your operation will be par-cooking food, you may need to have written procedures approved by your local regulatory authority. What must the procedures explain about how the par-cooked food will be prepared and stored?

113 / 235

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?

114 / 235

When TCS food is held without temperature control, it must be labeled. What should be on the label of cold TCS food when it’s held without temperature control?

115 / 235

Check the internal temperature of food being held for service at least every two to four hours. What should the temperature be?

116 / 235

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

117 / 235

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

118 / 235

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

119 / 235

Which of these foods should be cooked to a minimum internal temperature of 155°F for at least 17 seconds?

120 / 235

Which is true about partial cooking or par-cooking?

121 / 235

Your jurisdictions may allow bare-hand contact with ready-to-eat (RTE) food if specific policies are followed and staff have been trained on personal hygiene and proper handwashing. What kind of policies must be implemented?

122 / 235

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?

123 / 235

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

124 / 235

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

125 / 235

If you primarily serve a high-risk population, when is it acceptable to handle ready-to-eat food with bare hands?

126 / 235

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?

127 / 235

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

128 / 235

When TCS food is held without temperature control, it must be labeled. What should be on the label of hot TCS food when it’s held without temperature control?

129 / 235

Why is it important to wear the correct glove size?

130 / 235

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

131 / 235

What situation is it acceptable to handle ready-to-eat food with bare hands?

132 / 235

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?

133 / 235

Which of these statements are true about blast chillers?

134 / 235

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?

135 / 235

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?

136 / 235

What are some guidelines for holding cold food without temperature control?

137 / 235

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

138 / 235

How should the temperature of food in hot holding be checked?

139 / 235

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

140 / 235

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?

141 / 235

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

142 / 235

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

143 / 235

What should be worn by a food handler when handling RTE food?

144 / 235

What should food handlers do before putting on single-use gloves?

145 / 235

Which of these foods require cooking to a minimum internal temperature of 155°F for at least 17 seconds?

146 / 235

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

147 / 235

What can be used to serve food without touching it with bare hands?

148 / 235

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

149 / 235

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

150 / 235

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

151 / 235

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

152 / 235

Once the final cooking is complete, how should par-cooked food be handled if it is NOT immediately served or held for service?

153 / 235

When cooling food in two stages, what should be done next if the temperature requirements for the first stage are met before the two-hour time limit is up?

154 / 235

What type of container allows food to cool faster?

155 / 235

What is NOT a replacement for handwashing?

156 / 235

What can keep food safe by creating a barrier between hands and food?

157 / 235

How can you reduce the risk of contaminating gloves by touching them when putting them on?

158 / 235

What should you consider when buying gloves for use in your operation?

159 / 235

Where can the parasite cryptosporidium parvum be found?

160 / 235

When should you use pasteurized shell eggs or egg products?

161 / 235

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

162 / 235

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

163 / 235

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

164 / 235

Why is it important to measure the internal temperature of the thickest part of the food?

165 / 235

What should you check your gloves for after putting them on?

166 / 235

Why do many jurisdictions require food prep areas to be brightest?

167 / 235

What does an operation need to have before it can par-cook food?

168 / 235

When holding food for service and checking its temperature every four hours, the food should be thrown out if it’s found to be at what temperature?

169 / 235

When pooling eggs, what must be done between batches?

170 / 235

What kind of notice must be shown when a menu offers raw or undercooked TCS food items?

171 / 235

How can parasites be prevented from causing foodborne illness?

172 / 235

How should leafy greens like lettuce and spinach be washed

173 / 235

Reject a delivery of frozen food if you see evidence that it has been thawed and refrozen. Which of these are signs to look for in or on the product, packaging, or boxes?

174 / 235

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

175 / 235

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

176 / 235

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

177 / 235

When done correctly, how long can TCS food be held without temperature control?

178 / 235

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

179 / 235

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

180 / 235

Which is a guideline for holding cold TCS food without temperature control?

181 / 235

Why should food handlers wearing nail polish also wear disposable gloves?

182 / 235

When is it acceptable to serve TCS food that has NOT been cooked to its required minimum internal temperature?

183 / 235

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

184 / 235

Specific requirements must be met at each step to par cooking food. What should the written procedures explain about these requirements to get approved by the local regulatory authority?

185 / 235

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

186 / 235

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

187 / 235

Which are guidelines for holding hot TCS food?

188 / 235

Why can’t a food service operation offer food prepared in a private home?

189 / 235

How can cross-contamination be avoided when prepping food?

190 / 235

Which is a guideline for single-use gloves?

191 / 235

Which are guidelines for holding food?

192 / 235

When using leftovers to make salads, all previously cooked TCS ingredients must have been handled in what way?

193 / 235

Which statements are true about blast chillers?

194 / 235

If ready-to-eat (RTE) food will be added as an ingredient to a dish, when is it acceptable to handle it with bare hands?

195 / 235

What situation requires using pasteurized shell eggs for pooling?

196 / 235

Certain foods require special care when handling. What foods require special care?

197 / 235

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

198 / 235

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

199 / 235

What should never be done in dishwashing sinks or sinks used to discard wastewater?

200 / 235

Why should food covers be used in self-service areas?

201 / 235

Which of these methods of food preparation require a variance from your regulatory authority?

202 / 235

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

203 / 235

Once the minimum internal temperature is reached during cooking, what’s next?

204 / 235

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

205 / 235

Why should food handlers keep their fingernails short?

206 / 235

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

207 / 235

Why should a thermometer be used to check the temperature of food in hot holding instead of relying on the temperature gauge of the holding unit?

208 / 235

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?

209 / 235

What should be done as soon as possible once food has been cooked?

210 / 235

What should have these features?

• Food safe
• Disposable
• Various sizes

211 / 235

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

212 / 235

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

213 / 235

Cold TCS food can be held for up to six hours without temperature control. What temperature does this food need to be held at until it’s removed from refrigeration and the six hours begins?

214 / 235

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

215 / 235

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

216 / 235

What kind of policies does an operation need to have for holding food?

217 / 235

Some jurisdictions allow bare-hand contact with ready to eat food. What do regulatory authorities require if they allow this?

218 / 235

What can you do when your food containers or delivery vehicles do NOT hold food at the correct temperature long enough for off-site service?

219 / 235

What are some standard methods of food processing?

220 / 235

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

221 / 235

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?

222 / 235

Which is true about mechanically tenderized meat?

223 / 235

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

224 / 235

What can you do if your food containers or delivery vehicles are NOT holding food at the correct temperature for off-site service?

225 / 235

Why should you consider providing gloves that are NOT made from latex?

226 / 235

Operations that par-cook food need written procedures describing how the food will be prepped and stored. What should these procedures explain about storing the food?

227 / 235

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

228 / 235

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

229 / 235

What should customers be advised about when they order a TCS food item that is served raw or undercooked?