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SERVSAFE REVIEW
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WHY ARE PRESCHOOL-AGE CHILDREN AT A HIGHER RISK FOR FOODBORNE ILLNESSES?
THEY HAVE NOT BUILT UP STRONG IMMUNE SYSTEMS THEY ARE MORE LIKELY TO SPEND TIME IN A HOSPITAL THEY ARE MORE LIKELY TO SUFFER ALLERGIC REACTIONS THEIR APPETITES HAVE INCREASED SINCE BIRTH
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THEY HAVE NOT BUILT UP STRONG IMMUNE SYSTEMS
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BREAD FLOUR SPROUTS STRAWBERRIES
WHICH IS A TCS FOOD? BREAD FLOUR SPROUTS STRAWBERRIES
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C SPROUTS
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WHAT IS AN IMPORTANT MEASURE FOR PREVENTING FOODBORNE ILLNESS?
SERVING LOCALLY GROWN FOOD USING NEW EQUIPMENT MEASURING PATHOGENS CONTROLLING TIME AND TEMPERATURE
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CONTROLLING TIME AND TEMPERATURE
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WHICH GROUP OF INDIVIDUALS HAS A HIGHER RISK OF FOODBORNE ILLNESS?
TEENAGERS ELDERLY PROPLE WOMEN VEGETARIANS
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B ELDERLY PROPLE
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PARASITES ARE COMMONLY ASSOCIATED WITH
SEAFOOD EGGS POATOES READY TO EAT FOOD
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A SEAFOOD
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CIGUATERA TOXIN IS COMMONLY FOUND IN…
AMBERJACK POLLOCK TUNA COD
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A AMBERJACK
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SALTINES BANANAS BAKED POTATO COFFEE
WHICH IS A TCS FOOD? SALTINES BANANAS BAKED POTATO COFFEE
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C BAKED POTATO
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METAL SHAVINGS ARE WHICH TYPE OF CONTAMINANT?
BIOLOGICAL PHYSICAL CHEMICAL MICROBIAL
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B PHYSICAL
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WHAT SHOULD FOODSERVICE OPERATORS DO TO PREVENT THE SPREAD OF HEPATITIS A?
COOK FOOD TO MINIMUM INTERNAL TEMPS FEEEZE FISH FOR 36 HOURS BEFORE SERVING EXCLUDE STAFF WITH JAUNDICE FROM THE OPERATION PURDHASE MUSHROOM FROM APPROVED REPUTABLE SUPPLIERS
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EXCLUDE STAFF WITH JAUNDICE FROM THE OPERATION
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WHAT ARE THE MOST COMMON SYMPTOMS OF A FOODBORNE ILLNESS?
DIARRHEA, VOMITING, FEVER, NAUSEA, CRAMPS AND DIZZINESS DIARRHEA, VOMITING FEVER, NAUSEA, CRAPMS, AND HEADACHE DIARRHEA, VOMITING FEVER, NAUSEA, CRAPMS, AND JAUNDICE DIARRHEA, VOMITING FEVER, NAUSEA, CRAPMS, AND TIREDNESS
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DIARRHEA, VOMITING FEVER, NAUSEA, CRAPMS, AND JAUNDICE
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WHAT IS THE MOST IMPORTANT WAY TO PREVENT A FOODBORNE ILLNESS FROM BACTERIA?
CONTROL AND TEMPERATURE PREVENT CROSS-CONTAMINATION PRACTICE GOOD PERSONAL HYGIENE PRACTIVE GOOD CLEANING AND SANITIZING
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CONTROL AND TEMPERATURE
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WHAT SHOULD FOOD HANDLERS DO TO PREVENT FOOD ALLERGENS FROM BEING TRANSFERRED TO FOOD?
CLEAN AND SANITIZE UTENSILS AFTER USE BUY FROM APPROVED, REPUTABLE SUPPLIERS STORE COLD FOOD AT 41* OR LOWER LABEL CHEMICAL CONTAINERS CORRECTLY
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CLEAN AND SANITIZE UTENSILS AFTER USE
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WHAT IS THE MOST IMPORTANT WAY TO PREVENT A FOODBORNE ILLNESS FROM VIRUSES?
CONTROL TIME AND TEMP. PREVENT CROSS-CONTAMINATION PRACTICE GOOD PERSONAL HYGIENE PRACTICE GOOD CLEANING AND SANITIZING
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PRACTICE GOOD PERSONAL HYGIENE
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TO WASH HANDS CORRECTLY, A FOOD HANDLER MUST FIRST…
APPLY SOAP WET HANDS AND ARMS SCRUB HANDS AND ARMS VIGOROUSLY USE A SINGLE-USE PAPER TOWEL TO DRY HANDS
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B WET HANDS AND ARMS
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WHAT SHOULD FOOD SERVICE WORKERS DO TO PREVENT CUSTOMER ILLNESS FROM SHIGELLA?
FREEZE FOOD EXCLDE PEOPLE WITH JAUNDICE PURCHASE FROM APPROVED SUPPLIERS CONTROL FLIES IN AND OUT OF THE OPPERATION
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CONTROL FLIES IN AND OUT OF THE OPPERATION
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WHAT MUST A FOOD HANDLER WITH A HAND WOUND DO TO SAFELY WORK WITH FOOD?
BANDANGE WITH AN IMPERMEABLE COVER BANDAGE AND AVOID CONTACT WITH FOOD WASH THE WOUND AND WEAR A SINGLE USE GLOVE APPLY IODINE SOLUTION AND PERMABLE BANDAGE
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BANDANGE WITH AN IMPERMEABLE COVER
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WHAT ITEM IS CONSIDERED ACCEPTABLE WORK ATTIRE FOR A FOOD HANDLER?
FALSE EYELASHES NAIL POLISH PLAIN BAND RING PLASTIC WATCH BAND
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C PLAIN BAND RING
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WHAT TASK REQUIRES FOOD HANDLERS TO WASH THEIR HANDS BEFORE AND AFTER DOING IT?
TAKING OUT TRASH TOUCHING CLOTHING OR APRONS HANDLING RAW MEAT, POULTRY, OR SEAFOOD USING CHEMICALS THAT MIGHT AFFECT FOOD SAFETY
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HANDLING RAW MEAT, POULTRY, OR SEAFOOD
C HANDLING RAW MEAT, POULTRY, OR SEAFOOD
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WHICH ACTION REQUIRES A FOOD HANDLER TO CHANGE GLOVES?
WORKING WITH RAW SEAFOOD AT TEMPS. ABOVE 41* PREPPING RAW CHICKEN ON A YELLOW CUTTING BOARD WORKINH WITH RAW GROUND BEEF FOR AN HOUR WEARING GLOVES THAT HAVE BEEN TORN
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WEARING GLOVES THAT HAVE BEEN TORN
D WEARING GLOVES THAT HAVE BEEN TORN
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HOW SHOULD THE TEMP. OF A SHIPMENT OF COTTAGE CHEESE BE TAKEN WHEN IT ARRIVES AT AN OPERATION?
USE AN AIR PROBE HOLD AN INFRAED THEO. TO THE OUTSIDE OF THE CASE PLACE THEO. STEM BETWEEN SHIPPING BOXES PLACE THEO. STEM INTO AN OPENED CONTAINER
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PLACE THEO. STEM INTO AN OPENED CONTAINER
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WHEN SHOULD A SHIPMENT OF FRESH CHICKEN BE REJECTED?
THE FLESH OF THE CHICKEN APPEARS MOIST SHELLSTOCK IDENTIFICATION TAGS ARE NOT ATTACHED TO THE CONTAINER THE FLESH OF THE CHICKEN IS FRIM AND SPRINGS BACK WHEN TOUCHED THE RECEIVING TEMP. IS 50*F
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THE RECEIVING TEMP. IS 50*F
D THE RECEIVING TEMP. IS 50*F
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WHERE SHOULD GROUND FISH BE STORED IN A COOLER?
ABOVE SHELLFISH BELOW GROUND POULTRY ABOVE READY TO EAT FOOD BELOW PORK ROASTS
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D BELOW PORK ROASTS
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WHAT IS THE MAXIMUM NUMBER OF DAYS THAT READY TO EAT FOOD PREPARED ON SITE CAN BE STORED IF HELD AT 41*F 3 5 7 10
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C 7
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WHAT IS THE MINIMUM INTERNAL TEMP
WHAT IS THE MINIMUM INTERNAL TEMP. FOR GREEN BEANS THAT ARE HOT HELD FOR SERVICE? 165 155 145 135
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D 135
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WHAT FOOD ITEM DOES THE FDA ADVISE AGAINST OFFERING ON A CHILDREN’S MENU?
RARE CHEESEBURGERS EGG SALAD PEANUT BUTTER AND JELLY SANDWICHES FRIED SHRIMP
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A RARE CHEESEBURGERS
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TCS FOOD REHEATED FOR HOT HOLDING MUST REACH WHAT TEMP?
135 FOR 15 SECONDS 145 FOR 15 SECONDS 155 FOR 15 SECONDS 165 FOR 15 SECONDS
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D 165 FOR 15 SECONDS
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WHAT METHOD SHOULD NEVER BE USED TO THAW FOOD?
PLACE ITEM IN COOLER PLACE ITEM ON PREP COUNTER MICROWAVE THE ITEM COOK THE ITEM
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PLACE ITEM ON PREP COUNTER
B PLACE ITEM ON PREP COUNTER
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60 MINUTES 45 MINUTES 30 MINUTES 15 MINUTES
WHEN PARTIAL COOKING FOOD TO BE FINISHED LATER, WHAT IS THE MAX. COOKING TIME ALLOWED DURING INITIAL COOKING? 60 MINUTES 45 MINUTES 30 MINUTES 15 MINUTES
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A 60 MINUTES
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FOOD HELD AT 41*F OR LOWER BEFORE REMOVED FROM REFRIGERATION CAN BE HELD WITHOUT TEMP. CONTROL FOR UP TO HOW MANY HOURS? 2 4 6 8
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B 4
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HOT TCS FOODS CAN BE HELD WITHOUT TEMP
HOT TCS FOODS CAN BE HELD WITHOUT TEMP. CONTROL FOR A MIXIMUM OF_____ HOURS 2 4 6 8
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C 6
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WHICH FOOD MAY BE RE-SERVED TO CUSTOMERS?
UNUSED, UNCOVERED CONDIMENTS UNEATEN BREAD UNOPENED PRE-PACKAGED FOOD UNUSED WHOLE FRUIT GARNISH
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UNOPENED PRE-PACKAGED FOOD
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WHAT IS THE PURPOSE OF SETTING CRITICAL LIMITS IN A HACCP PLAN?
IDENTIFY POTENTIAL HAZARDS IDENTIFY WHERE HAZARDS CAN BE ELIMINATED REDUCE HAZARDS TO SAFE LEVELS DETERMINE IF THE HACCP PLAN IS WORKING
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IDENTIFY POTENTIAL HAZARDS
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WHAT IS THE MINIMUM WATER TEMPERATURE REQUIRED WHEN USING HOT WATER TO SANITIZE OBJECTS?
171 173 176 179
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A 171
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MONITORING CORRECTIVE ACTION CRITICAL LIMIT CRITICAL CONTROL POINT
WHAT HACCP PRINCIPLE IS BEING PRACTICED WHEN FOOD HANDLERS REWASH MELONS THAT HAVE SURFACE DIRT? MONITORING CORRECTIVE ACTION CRITICAL LIMIT CRITICAL CONTROL POINT
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B CORRECTIVE ACTION
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WHAT IS THE FINAL STEP IN CLEANING AND SANITIZING A PREP TABLE?
SANITIZING THE SURFACE ALLOWING THE SURFACE TO AIR DRY WASHING THE SURFACE RINSING THE SURFACE
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ALLOWING THE SURFACE TO AIR DRY
B ALLOWING THE SURFACE TO AIR DRY
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15 SECONDS 30 SECONDS 45 SECONDS 60 SECONDS
WHAT IS THE MINIMUM TIME AN IODINE SANITIZER SOLUTION MUST BE IN CONTACT WITH THE OBJECT BEING SANITIZED? 15 SECONDS 30 SECONDS 45 SECONDS 60 SECONDS
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B 30 SECONDS
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EVERY 2 HOURS EVERY 4 HOURS EVERY 6 HOURS EVERY 8 HOURS
IF A FOOD CONTACT SERVICE IS IN CONSTANT USE, HOW OFTEN SHOULD IT BE CLEANED AND SANITIZED? EVERY 2 HOURS EVERY 4 HOURS EVERY 6 HOURS EVERY 8 HOURS
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B EVERY 4 HOURS
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SANITIZING AIR-DRYING RINSING WASHING
WHAT IS THE 3RD STEP IN CLEANING AND SANITIZING ITEMS IN A 3 CARPARTMENT SINK? SANITIZING AIR-DRYING RINSING WASHING
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C RINSING
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AIR SURFACE IMMERSION PENETRATION
WHAT TYPE OF THERMOCOUPLE PROBE SHOULD BE USED TO CHECK THE INTERNAL TEMP. OF A BEEF ROAST? AIR SURFACE IMMERSION PENETRATION
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D PENETRATION
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WHAT FOOD SAFETY PRACTICE CAN PREVENT CROSS CONTACT?
USING ONLY FOOD GRADE EQUIPMENT WASHING, RINSING AND SANITIZING UTENSILS BEFORE EACH USE KEEPING FOOD FROZEN UNTIL USE PURCHASING FOOD FROM APPROVED, REPUTABLE SUPPLIERS
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WASHING, RINSING AND SANITIZING UTENSILS BEFORE EACH USE
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WHAT IS THE MOST LIKELY CAUSE OF WHEEZING AND HIVES?
FOOD ALLERGIES NOROVIRUS SHIGELLA HEPATITIS A
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A FOOD ALLERGIES
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WHAT IS THE BASIC CHARACTERISTIC OF A VIRUS?
DESTROYED BY COOKING GROWS IN FOOD REQUIRES A LIVING HOST COMMONLY FOUND IN CATTLE INTESTINES
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B GROWS IN FOOD
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WHERE SHOULD STAFF MEMBERS EAT, DRINK, SMOKE OR CHEW GUM?
WHERE CUSTOMERS EAT IN DISHWSHING AREAS OUTSIDE THE KITCHEN DOOR IN DESIGNATED AREAS
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D IN DESIGNATED AREAS
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WHEN CAN A FOOD HANDLER WITH A SORE THROAT AND FEVER RETURN TO WORK WITH OR AROUND FOOD?
WHEN THE FEVER IS GONE FOR 24 HOURS THE SORE THROAT IS GONE A WRITTEN MEDICAL RELEASE IS PROVIDED NO SYMPTOMS ARE EXPERIENCED FOR 24 HOURS
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A WRITTEN MEDICAL RELEASE IS PROVIDED
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WHAT SHOULD A FOOD SERVICE OPERATOR DO WHEN RESPONDING TO A FOODBOURNE ILLNESS OUTBREAK?
NOTIFY THE MEDIA SEGREGATE THE PRODUCT CLOSE THE OPERATION FOR THE DAY ASK CUSTOMERS FOR PROOF OF THEIR SYMPTOMS
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B SEGREGATE THE PRODUCT
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THE END!! Remember… ServSafe ppt is posted on my bolg
Review for the test using quizzes from chapter 1 – 10 I am available before school at 7:15 or after school in the new gym from 3:45-6:15 today. You must score an 80% or better to cook in the lab Reassessments will be done before or after school ONLY!!
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