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A comprehensive set of questions and answers covering key concepts in food safety, as outlined by the servsafe program. It covers topics such as foodborne illness, temperature control, contamination prevention, personal hygiene, and safe food handling practices. A valuable resource for individuals preparing for the servsafe exam, offering insights into common food safety hazards and best practices for preventing foodborne illness.
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Foodborne Illness - ✔✔A disease carried or transmitted to people by food Foodborne Illness Outbreak - ✔✔When two or more people experience the same illness after eating the same food High Risk Populations - ✔✔Infants, preschool age children, pregnant women, the elderly, people taking meds, people who are ill Temperature Control for Safety - ✔✔TCS 41 - 135 - ✔✔Danger Zone
TCS Foods - ✔✔Milk, eggs, shellfish, fish, meats, meat alternatives, untreated garlic and oil mixtures, baked potatoes, raw sprouts, cooked rice, cut tomatoes, and cut melos Biological, physical, chemical - ✔✔ 3 types of contamination Biological contaminants - ✔✔Bacteria, virus, parasites, fungi, natural toxins Chemical contaminants - ✔✔Cleaners, sanitizers, toxic metal from Non Food Service Grade utensils and cookware, pesticides Physical contaminants - ✔✔Foreign objects Top reasons for outbreak - ✔✔1. Purchasing food from unsafe sources
Foodborne intoxications - ✔✔Result when a person eats food containing pathogens, which then grow in the intestines and cause illness Bacteria - ✔✔Found everywhere and under favorable conditions, can grow rapidly Food, Acidity, Temperature, Time, Oxygen, Moisture - ✔✔FATTOM Viruses - ✔✔Practicing good personal hygiene and minimizing bare hand contact with ready to eat food can help defend against Fish toxins - ✔✔Scombroid and Ciguatera are Approved supplier - ✔✔All produce should be purchased from an
Allergic reaction - ✔✔Itching, tightening of throat, wheezing, hives, swelling, diarrhea, vomiting, cramps, and loss of consciousness are all signs of Common food allergens - ✔✔Milk, dairy, eggs, shellfish, fish, wheat, soy, peanuts, and tree nuts are all 100F - ✔✔When properly washing hands, water should be 4 - ✔✔Gloves must be changed every hours or when starting a new task Plain wedding band - ✔✔The only jewelry allowed is a Restricted - ✔✔Employees with a sore throat with a fever should be from working with or around food
Immersion - ✔✔ probe is used for liquids Surface - ✔✔ probe is used for surface False - ✔✔T or F: Glass thermometers can be used to measure food temperatures Approved Supplier - ✔✔A has been inspected and meets all applicable local, state, and federal laws 41F or lower - ✔✔Cold TCS foods must be delivered at 45F or lower - ✔✔Live Shellfish and Shell eggs must be delivered at 135F or higher - ✔✔Hot TCS foods must be delivered at
Frozen solid - ✔✔Frozen foods must be delivered Name of food and expiration date - ✔✔All packaging and containers should be labeled with Refrigerators - ✔✔ must be set at 39F or lower 70F - ✔✔Cool food to before placing in refrigerator Dry storage - ✔✔ areas should be kept at 50 - 70F with a relative humidity of 50 - 60% 6 - ✔✔Food in dry storage should at least be inches off the ground
165F - ✔✔Temp for chicken, stuffed meats, stuffed pasta, leftovers, food cooked in the microwave 155F - ✔✔Temp for ground meat, injected meat, eggs to be held 145F - ✔✔Temp for steak, chops, fish, roasts, eggs short order 135F - ✔✔Temp for vegetables, fruit, pasta, beans 165 - ✔✔Leftover TCS foods must be reheated to an internal temp of within two hours 4 - ✔✔Check the internal temp of food being held at least every hours 135 or higher - ✔✔Hot holding should be held at
41 or lower - ✔✔Cold holding should be held at 4 hours - ✔✔Hot food can be held for a max of 6 hours - ✔✔Cold food can be held at a max of Unsafe sources, cooked improperly, improper temperatures, contaminated equipment, poor personal hygiene - ✔✔ 5 most common causes of foodborne illness Hazard Analysis Critical Control Point (HACCP) - ✔✔Focuses on identifying specific points where it is essential to prevent, eliminate, or reduce biological, chemical, or physical hazards to a safe level
Cleaning - ✔✔The process of removing food and other types of soil from a surface Sanitizing - ✔✔The process of reducing the number of harmful microorganisms from a clean surface to safe levels Wash, Rinse, Sanitize, Air-Dry - ✔✔Food- contact surfaces 3 step process Water temp, pressure, conveyor speed, and chemical concentration - ✔✔Information should be posted on the dishwashing machine regarding MSDS - ✔✔Keep for each chemical in a location to all employees on the job Roaches - ✔✔Oily smell, dropping look like grains of black pepper, and capsule egg cases can indicate
Rodents - ✔✔Droppings, signs of gnawing, tracks, nesting materials and holes can be signs of Flies - ✔✔ can carry Shigellosis and typhoid fever Federal, State, local - ✔✔Government control regarding food safety in the US is exercised at three levels State and local - ✔✔Regulations are usually enforced at the levels Staph - ✔✔Often found in hospitals, on faces, and in the nose E. Coli - ✔✔Typically found in undercooked beef Listeria - ✔✔Causes miscarriage, found in deli meats
Foodborne illness - ✔✔Diarrhea, vomiting, fever, nausea, abdominal cramps and jaundice are all common symptoms of TTC - ✔✔What is the most important way to prevent a foodborne illness from bacteria? Norovirus - ✔✔A customer complained of vomiting and diarrhea a few hours after eating raw oysters. What pathogen probably caused the illness? Seafood - ✔✔Parasites are commonly linked with what type of food? Toxin - ✔✔A customer had a reversal of hot and cold sensations after eating seafood. What probably caused the illness? Food allergies - ✔✔Eggs and peanuts are dangerous for people with
Allergic reaction - ✔✔Wheezing and shortness of breath are symptoms of Frozen - ✔✔Fish must be correctly before you receive it Reconditioning - ✔✔Cleaning the surface of some tomato sauce cans so they can be accepted is an example of 7 days - ✔✔How long can ready to eat TCS food that was prepped in house be stored if it was held at 41F or lower? In front - ✔✔When storing food using the FIFO method, where should the food with the earliest use by dates be stored? Cross contamination - ✔✔What is the problem with storing raw ground beef above prepped salads?
155F - ✔✔What is the minimum internal cooking temperature for eggs that will be hot held for service? ice water - ✔✔A food handler can cool a stockpot of clam chowder by placing it in Top - ✔✔Which part of the plate should food handlers avoid touching when serving customers? 41F - ✔✔At what maximum internal temperature should cold TCS food be held? Nuts in the shell - ✔✔Which food items can be displayed in a self service area without the use of packaging, sneeze guards, or a display case to protect them from contamination?
14 inches - ✔✔What is the max distance that sneeze guards can be located from the self service counter to protect food from contamination? Monitoring - ✔✔The temperature of a roast is checked to see if it has reached its critical limit of 145F for 4 minutes. This is an example of which HAACP principle? Corrective action - ✔✔The temp of a pot of beef stew is checked during holding. The stew hasn't met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HAACP principle? Storage - ✔✔A deli serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point? Verification - ✔✔Reviewing temperature logs and other records to make sure that the HAACP plan is working as intended is an example of which HAACP principle?
