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ServSafe All Study Questions and CORRECT Answers A+ GRADED, Exams of Nursing

ServSafe All Study Questions and CORRECT Answers A+ GRADED ServSafe All Study Questions and CORRECT Answers A+ GRADED ServSafe All Study Questions and CORRECT Answers A+ GRADED ServSafe All Study Questions and CORRECT Answers A+ GRADED ServSafe All Study Questions and CORRECT Answers A+ GRADED ServSafe All Study Questions and CORRECT Answers A+ GRADED ServSafe All Study Questions and CORRECT Answers A+ GRADED ServSafe All Study Questions and CORRECT Answers A+ GRADED ServSafe All Study Questions and CORRECT Answers A+ GRADED ServSafe All Study Questions and CORRECT Answers A+ GRADED ServSafe All Study Questions and CORRECT Answers A+ GRADED ServSafe All Study Questions and CORRECT Answers A+ GRADED ServSafe All Study Questions and CORRECT Answers A+ GRADED ServSafe All Study Questions and CORRECT Answers A+ GRADED

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ServSafe All Study Questions and
CORRECT Answers A+GRADED
All 89 terms
Terms
Definitions
180
in a heat-sanitizing dishwashing machine, what is the
minimum temperature for the final rinse?(just put the #)
Jaundice
a foodhandler must be excluded from the operation for
which symptom?
41 to 135
what is the temperature range for the danger zone?(_ to
_, just put the #s)
spore
what is form some bacteria take to keep from dying
when they do not have enough food?
state
most regulations for foodservice operations are at what
level?
41 or lower
at what internal temperature should raw meat, poultry,
and seafood be stored?
insulated
what type of container should be used to transport TCS
food from the place of preparation to the place of
service?
practice the skill
to learn a new skill, learners must be given the
opportunity to .
close the affected area and clean it
a backup of raw sewage has occured in the kitchen.
what should happen next?
minimum internal cooking temperature of food
when using a bottom to top shelving order, what
determines the best placement of food in a cooler?
cross-connection
a hose connected to a running faucet that is left
submerged in a bucket is an example of a
sliced cantaloupe
an example of TCS food is
wheezing
a customer having an allergic reaction may show which
symptom?
pasteurized
raw or undercooked dishes made for high-risk
populations must use eggs that have been .
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CORRECT Answers A+GRADED

All 89 terms

Terms Definitions 180 in a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse?(just put the #) Jaundice a^ foodhandler^ must^ be^ excluded^ from^ the^ operation^ for which symptom? 41 to 135 what^ is^ the^ temperature^ range^ for^ the^ danger^ zone?(_^ to _, just put the #s) spore what^ is^ form^ some^ bacteria^ take^ to^ keep^ from^ dying when they do not have enough food? state most regulations for foodservice operations are at what level? 41 or lower at what internal temperature should raw meat, poultry, and seafood be stored? insulated what type of container should be used to transport TCS food from the place of preparation to the place of service? practice the skill to learn a new skill, learners must be given the opportunity to. close the affected area and clean it a backup of raw sewage has occured in the kitchen. what should happen next? minimum internal cooking temperature of food when using a bottom to top shelving order, what determines the best placement of food in a cooler? cross-connection a^ hose^ connected^ to^ a^ running^ faucet^ that^ is^ left submerged in a bucket is an example of a sliced cantaloupe an example of TCS food is wheezing a^ customer^ having^ an^ allergic^ reaction^ may^ show^ which symptom? pasteurized raw^ or^ undercooked^ dishes^ made^ for^ high-risk populations must use eggs that have been.

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color the effectiveness of chemical sanitizers is NOT affected by its state or local regulatory authority which agency enforces food safety in a foodservice operation? time-temperature abuse what can cause histamine to form in tuna? deny pests food, water, and a nesting or hiding place what is the second basic rule of an integrated pest management(IPM) program? deny pests access to the operation what^ is^ the^ first^ basic^ rule^ of^ an^ integrated^ pest management program? work with a licensed PCO to eliminate pests that do enter the operation what is the third basic rule of an integrated pest management(IPM) program? 16 mesh per square inch screening screen all windows and vents with at least touching the walls food stored in a dry-storage area should NOT be 90 days after the container has been emptied or the last shellfish was served from the container how long must shell stock tags be kept on file? 24 hours you should label all ready to eat TCS food that is prepped in house and held longer than become ill themselves people who are carriers are able to carry pathogens in their systems and infect others, yet they never vacuum-breaker what is the only certain way to prevent backflow? when hired, and then periodically after that when should employees receive food safety training? individuals and small groups on-the-job training works best for 165 TCS food must be reheated to what temperature for 15 seconds within 2 hours show if food has been time-temperature abused during shipment what do time-temperature indicators do? at room temperature what is one way that food should NEVER be thawed?

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conduct a hazard analysis what is the first step in developing a HACCP plan? determine critical control points(CCPs) what is the second step in developing a HACCP plan? establish critical limits what is the third step in developing a HACCP plan? establish monitoring procedures what is the fourth step in developing a HACCP plan? identify corrective actions what is the fifth step in developing a HACCP plan? verify that the system works what is the sixth step in developing a HACCP plan? establish procedures for record keeping and documentation what is the seventh step in developing a HACCP plan? the HACCP system is used to control risks and hazards throughout the flow of food cool food from 135 to 70 within 2 hours the first step in cooling TCS food cool it from 70 to 41 in the next four hours the second step in cooling TCS food bimetallic stemmed thermometer useful for checking large or thick food thermocouples and thermistors good for checking the temperature of thick and thin food immersion probes use these to check the temperature of liquids, like soups, sauces, and frying oil 165 for 15 seconds minimum internal temperature for poultry, stuffing, stuffed meat or seafood or pasta, dishes that include previously cooked, TCS ingredients 155 for 15 seconds minimum internal temperature for ground meat or seafood, injected meat, and eggs for hot held service 145 for 15 seconds seafood, steaks, pork chop, and eggs that will be served immediately 145 for 4 minutes roasts of pork, beef 135 commercially processed food that will be hot held

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fruit, vegetables, grains like rice, and legumes or beans that will be hot held for service

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keep the foodhandler away from duties that what should a manager do when a foodhandler reports

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involve food being diagnosed with shigellosis? the water vaporizes before items can be sanitized what happens when the water temperature in a high temperature dishwashing machine is too high? use a test kit to check the sanitizer's concentration when mixing it to make sure that the chemical sanitizer is at the correct strength, 41 or lower cold^ TCS^ food^ must^ be^ received^ at^ what^ inernal temperature 155 what is the minimum internal cooking temperature for TCS food cooked in a microwave? keep it accurate what is the calibration nut on a bimetallic stemmed thermometer used for? the date the food should be sold labels on containers of ready to eat TCS food that was prepped on site must include cleaned, rinsed, and sanitized if a food contact surface has been soiled, what three actions must be performed before it can be used again? every 4 hours if^ a^ food^ contact^ surface^ is^ in^ constant^ use,^ how^ often must it be cleaned and sanitized insert the thermometer of the stem into the thickest part of the product what is the right way to measure the temperature of fresh meat, poultry, or seafood when it is delivered 100 what^ temperature^ does^ the^ water^ have^ to^ be^ for^ washing hands 1 hour a^ foodhandler^ who^ spends^ an^ entire^ shift^ deboning chicken should change gloves after fully describe each menu item to customers who ask, including any secret ingredients when taking the orders of customers with food allergies, a server should acids in the food can leach zinc into the food why^ should^ food^ NOT^ be^ stored^ in^ a galvanized container botulism food^ commonly^ linked^ with^ the^ bacteria^ are^ dented^ cans, baked potatoes sous-vide cooking^ food^ in^ an^ airtight^ bag^ in^ hot^ water^ at^140 degrees for a long period of time

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165 for 15 sec whole or ground poultry min internal cooking temp 1st step for 3 compartment sink rinse/scrape off food particles on all items 2nd step for 3 compartment sink clean items in 1st sink in a detergent solution of 110 3rd step for 3 compartment sink rinse items in 2nd sink 4th step for 3 compartment sink sanitize items in 3rd sink in a warm sanitizing solution 5th step for 3 compartment sink air dry items upside down 3 approved types of sanitizer iodine, quats, chlorine check all sanitizer with a test kit using strips all cleaning cloths must be in sanitizer solution when not in use a master cleaning schedule what^ to^ clean,^ who^ to^ clean,^ when^ to^ clean,^ and^ what equipment to use MSDS( material safety data sheets) shows cleaning chemicals and safe handling will not scratch equipment nylon delimer to get rid of mineral deposits 1st of 4 approved methods for properly thawing foods in refrigerator 2nd of 4 approved methods for properly thawing foods in a microwave- must be cooked immediately 3rd of 4 approved methods for properly thawing foods as a part of the cooking process 4th of 4 approved methods for properly thawing foods under running water that is 70 degrees or less 1st of 6 ways to cool foods separate food in several pans, place in walk in 2nd of 6 ways to cool food place in ice bath

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3rd of 6 ways to cool food cooling wand( ice paddle) fill with water, place in freezer,

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botulism bacteria from dented or crushed cans. cans that look like they are

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about to burst. staphylococcus aureus 50% of the population has this. found in your saliva and infected cuts. why you can not eat, smoke or drink around food giardia parasite caused by contaminated drinking water. anisakis simplex parasite from seafood/ sushi trichinella parasite (roundworms) from under cooked pork hepatitis a virus fecal- oral route(feces to mouth) consumption of infected foods norovirus fecal-oral route. contaminated water and swimming pools ciguatera toxin virus comes from fish. scrombroid posioning comes from fish. Swordfish, mahi-mahi, tuna, and bluefish most common food allergens milk and milk products eggs soy (tofu) shellfish peanuts tree nuts wheat products food borne illness any^ infection^ or^ illness^ that^ is^ transferred^ to^ people^ by^ food that they eat. microorganism tiny organism that is too small to be seen with the naked eye outbreak 2 or more people have a similar illness from a common food ready to eat food food that requires no further preparation prior to eating cross contamination when^ a^ food^ item^ is^ exposed^ to^ a^ contaminate^ from^ another source critical control points a^ point^ during^ the^ cooking^ and^ processing^ of^ food^ where^ steps are taken to eliminate or reduce a food safety hazard flow of food the path that food takes through a food establishment from receiving, to storage, preparation, cooking, holding, service, cooling, and reheating.

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women are at a higher risk of food borne illness because of Fix problems during a health inspection if possible. on the spot If a thermometer is dropped on the floor, you have to recalibrate it. time and temperature are^ your^ most^ critical^ factors^ in^ controlling^ the^ growth^ of microorganisms. symptoms of allergic reaction hives,^ rash,^ difficult^ breathing,^ swelling^ of^ lips^ and^ throat, tongue and mouth. most buy food from suppliers that comply with federal, state, and local guidelines. jaundice liver disease. symptoms: yellowing of eyes and skin. stainless steel nonabsorbent bacillus cereus caused by rice if an employee has a cut, they can still work if they wear a bandage and glove or finger cot. FIFO First^ in^ _^ First^ out^ stock^ rotation^ procedure^ for^ using^ the^ older products first. bi-metallic thermometer thermometer used to measure product temperature thermocouple digital thermometer measures internal food temps surface probe measures temps on flat surfaces like grills hot holding unit never to be reused to reheat food. it is to hold an internal temp after it has been cooked or reheated. pre heat to 135. reheat food before putting it in at 165. grains of black pepper signs of roaches scraps of cloth and large droppings signs of mice

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do not keep anything in your reach in uncovered due to cross contamination

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Has the right conditions to grow quickly FAT TOM is an acronym for conditions under bacteria Staphylococcus Aureus (Staph) Pathogen humans carry in out nose, hair and throat Hepatitis A Virus^ associated^ with^ RTE^ foods^ and^ contaminated^ shellfish consumed raw Wash their hands Viruses^ like^ Hep^ A^ and^ Norovirus can^ be spread^ when food handlers fail to Seldom make people sick Fungi^ are^ important^ to^ watch^ for^ and^ prevent^ from^ reaching our customers, they Acidity FAT^ TOM^ is^ an^ acronym^ for^ food,^ , temperature, time, oxygen and moisture Cooking to the proper internal temperature Practice that best reduce salmonella to safe levels in poultry Shiga Toxin producing E. Coli Most often associated with ground beef, this BACTERIA has recently been linked to produce 4.6-7.5 The acidity range at which foodborne pathogens grow best is 10+ How many viral particles does it take to make someone sick 2 or more Foodbourne^ illness^ to^ be^ considered^ an^ outbreak^ take^ how many people A disease carried or transmitted by people A foodborne illness is Preventing cross contamination, and practicing good personnel hygiene To control foodbourne illness by controlling time and temperature and Immersion Probe Probe used to check the temperature of a pot of soup 32* Using^ the^ ice-point^ method,^ the^ correct^ temperature^ to calibrate a thermometer to is Inspected and complies with all local/state/federal laws The most important factor in selecting a supplier 41* What^ is^ the^ maximum^ temperature^ for^ receiving/storing ground beef, poultry and fish Been thawed and re-frozen Large ice crystals on a case of frozen food is a sign of

CORRECT Answers A+GRADED

Open carton and insert a bimetallic stem thermometer How to check a carton of potato salad for receiving Bottom shelf Where is raw poultry be placed in cooler 50 - 70* Dry storage room temperatures 7 days Tuna^ salad^ prepared^ on^ site^ can^ be^ kept^ safely^ at^ 41^ or lower for up to Eggs and shellfish Name 2 chill items that can be stored at 45 or lower RTE, shellfish, mussel meats (steak/chops), ground meats and fish, and poultry 5 levels to storage happiness from top to bottom Chemical foodbourne illness (toxic metal poisoning) Cooking in an Non-approved metal pot can cause what illness; improperly installed carbon beverage dispensers Away from food To prevent chemical contamination- chemicals should always be stored Food allergies Trouble breathing, itching, hives and swelling are major symptoms of Make sure all food prep areas are cleaned and sanitized To prevent food allergens from cross contamination of foods 4 hours How often should you wash your hands Not be at work until cleared by a doctor Food^ handlers^ that^ experience^ vomiting,^ diarrhea^ or jaundice-exclusion Toxic algae Ciguatera^ fish^ poisoning^ is^ caused^ when^ big^ fish-^ eat^ little fish- that have eaten what on the reef With a cup with a lid, using a straw When^ drinking^ at^ your^ station^ how^ must^ the^ beverage^ be contained 145* for 4 minutes Internal temperature for roasts 155* Internal temperature for ground meats or fish 165* Internal temperature for stuffed meats and previously cooked ingredients