Which responsibility is included in the FDA's role?

Regulating food transporting across state lines

what thermometer is best suited to check dishwasher final rinse?

Maximum registering thermometer

What practise is a useful for preventing Norovirus from causing foodbourn illness?

Excluding staff with vomiting from the operation

What should staff do when receiving a delivery of supplies?

Visually inspect all food items

what must a food handler do with a cut hand?

cover with impermeable membrane and wear single-use glove

in a self-serve area, bulk unpackaged food does not need to be labeled if?

does not make a health or nutrition claim

what should be used to prevent seafood toxins

purchase from approved supplier

How do you make sure sanitizer is at correct strength?

use a test kit to check the sanitizers strength

What organization requires MSDS(material safety data sheet)be included with hazardous chemicals

OSHA (occupational Safety and health administration)

what rule for serving bread applies

clean and sanitize bread basket between each customer

what strategy can prevent cross-contamination?

buy food not requiring prepping

what is the purpose of hand antiseptic

lower number of pathogens on skin

what should you do when taking a food order from a customer with food allergies?

describe menu item including any "secret" ingreients

what scenario can lead to pest infestation?

storing recyclables in paper bags

when can glass thermometers be used

when encased in a shatterproof casing

studbud

Serv Safe 1

80 termsStudBud Administration861 plays

Flashcards80 cardsFPractice quizPHost liveL

Questions 80

Answers

1
how should chemicals be stored
above food
in food storarge areas
away from prep areas
with kitchenware
2
container of chili cooled to 70 F in 1 hour. How much time is left to cool to 41F
2 hours
5 hours
3 hours
4 hours
3
what does L stand for in FDA's ALERT
look
Listen
Limit
leave
4
Which responsibility is included in the FDA's role?
inspecting meat, poultry and eggs
issuing licenses and permits
Regulating food transporting across state lines
Approving Haacp plans
5
what thermometer is best suited to check dishwasher final rinse?
immersion probe
Maximum registering thermometer
Time-temp indicator
infrared thermometer
6
What practise is a useful for preventing Norovirus from causing foodbourn illness?
Cooking food to minimum internal temperature.
Encouraging staff to get flu shots
Excluding staff with vomiting from the operation
Cooling food rapidly
7
What should staff do when receiving a delivery of supplies?
Visually inspect all food items
Store it immediately and inspect later
inspect non-food items first
inspect within 12 hours
8
what do infrared thermometers measure?
oven
surface
air
internal food temp
9
food handler comes to work with diarrhea, he should?
clean restroom after each use
do not work with food
only bus tables
go home
10
what must a food handler do with a cut hand?
avoid working with raw food
cover with impermeable membrane and wear single-use glove
apply hand sanitizer
put bandage on wound
11
What temp. must a high temp. dishwasher final setting be?
170 F
160 F
150 F
180 F
12
in a self-serve area, bulk unpackaged food does not need to be labeled if?
makes a claim about health or nutrition content
has been prepared by a unregulated processing plant
has been prepared at a vendor's processing plant
does not make a health or nutrition claim
13
what info must be posted on a dishwasher?
correct settings
manufacture phone number
sanitizer amounts
cleaning schedule
14
Which food item has been associated with Salmonella Typhi?
undercooked ground beef
Shellfish from contaminated water
Beverages
Produce
15
what info must be on container of ready to eat food prepared for retail sale?
reheating instructions
storage requirements
quantity of food
potential allergens
16
What must an operation due before packaging fresh juice on site for later sale?
freeze the juice
Obtain a variance
Contact OSHA
hold at 41 F or lower
17
What must food handlers do when handling ready to eat food?
wear an apron
sanitize hands
use bare hands
Wear single-use gloves
18
what is minimum internal cooking temp of veal chop?
205f
135 f
155 f
145 f
19
What temp must hot-held veggies be?
145F
135 F
165 F
155 F
20
what should food handlers do when leaving and returning to food prep area?
apply hand antiseptic
remove their apron
put on gloves
wash hands
21
how should dry food be stored
under stairs
in chemical container
4 inches off floor
away from wall
22
When can raw unpackaged meat be offered to self-service?
Irish Pub
mongolian BBQ
organic food stands
When meat is high quality
23
Which is an exapmle of physical contamination?
Touching dirty food-contacting surfaces
Sneezing on food
Bones in fish
Cooking tomato suace in a copper pan
24
what caused preschool-age kids to be at risk of foodborne illness
immune system not strong
they only eat ready to eat food
have hidden allergies
need more imunizations
25
When transporting food off site how should info such as use by date be communicated?
labels on food
verbal instructions
telephone
internet
26
what should be used to prevent seafood toxins
cook with correct internal temps
purchase from approved supplier
microwave seafood
handwashing
27
Which process require a variance by regulatory authority?
Smoking food to enhance flavor
sprouting seeds or beans
serving wild game
serving imported cheese
28
TCS food prepped in-house must be dated if held more than how many hours?
12 hr
48 hr
24hr
72hr
29
what should a server do after clearing a table
put on disposable gloves
rinse hands in warm water
apply hand antiseptic
wash hands
30
Duck breast must be cooked for 16 minutes to reach 165F. What HACCP principle is this?
Hazard analysis
monitoring
verification
critical limit
31
How do you make sure sanitizer is at correct strength?
Test the surface for pathogens
rinse surface first and apply twice
use a test kit to check the sanitizers strength
heat to the temp. recommended by manufacture
32
What organization requires MSDS(material safety data sheet)be included with hazardous chemicals
PETA (people for the ethical treatment of animals)
Environmental Protection Agency (EPA)
OSHA (occupational Safety and health administration)
NRA (national restaurant Association)
33
what food should not be served in a nursing home?
potato salad
raw carrots
rare hamburgers
deviled eggs
34
what rule for serving bread applies
do not re-serve uneaten bread
clean and sanitize bread basket between each customer
recycle unused uncovered butter to other customers
reheat uneaten bread before reserving
35
what is a physical contaminant
hand sanitizer
sanitizer
sweat
jewelry
36
shrimp has use by date of april 4,scallops is april 10. what is use by date for the dish?
april 4
april 10
april 6
april 8
37
where should a food handler wash their hands?
utility sink
food prep sink
designated hand sink
3 compartment sink
38
single-use gloves are not required when
handling cooked food
prepping ready to eat food
the food handler has a latex sensitivity
washing produce
39
what strategy can prevent cross-contamination?
buy food not requiring prepping
prep food on both sides of cutting board
avoid time-temperature abuse
cook food to 165 F
40
what condition promotes bacteria
low moisture
food held between 70-125 F
ph that is alkaline
high acidity
41
what is the purpose of hand antiseptic
increase use of sanitizing solutions
eliminate need for hand washing
lower number of pathogens on skin
eliminate need for gloves
42
what should you do when taking a food order from a customer with food allergies?
As customer arrive tell him food may cause allergic reaction
tell them to go away
explain symptoms of allergies to customer
describe menu item including any "secret" ingreients
43
When must food handler change gloves?
every 6 hours
After 1 hour of constant use
at the end of shift
As soon as dirty or torn
44
unwrapped utensils that appear to be unused by customers should be?
leave utensils for next guest
wipe off and reuse
clean and sanitize utensils
wrap utensils in a clean napkin
45
Clam chowder temperature is checked. It must be thrown out. What HACCP principle is this?
hazard analysis
corrective action
monitoring
Verification
46
how many hours can food be held w/o refrigeration before it must be thrown out?
4
2
8
6
47
what scenario can lead to pest infestation?
installing air curtains in coolers
using FIFO methods
cleaning spills around garbage containers
storing recyclables in paper bags
48
when can glass thermometers be used
checking liquids
when encased in a shatterproof casing
hanging in cooler
making candy
49
what info must be on a label of food packaged on-site for sale?
list of ingredients
storage guidelines
pack date
serving size
50
why check food temp at 2 differ locations?
make sure thermometer is calibrated
required by manufacture
ensure thermometer is +/- 2 degrees
temp may vary in food
51
lasagna was removed from hot holding at 11:oo am. by what time must food be thrown out?
3:00 pm
12:00pm
4:00 pm
2:00 pm
52
what eggs must be used when preparing raw or undercooked food for high risk populations?
shelled
pooled
hard-boiled
pasteurized
53
which item should be rejected?
live oysters at 50F
shell eggs at 45F
bottled milk at 41F
torn bag of cookies
54
what influences the effectiveness of chemical sanitizer
concentration,absorbency,water hardness
concentration,temp,contact time,protein
concentration,temp,contact time,water hardness
concentration,temp,contact time,little green men (LGM)
55
what are symptoms of an allergic reaction
left arm pain
coughing blood
appetite loss
wheezing
56
What rule for condiments should be practiced?
serve bottle condiments tath remain open between uses.
serve in antimicrobial containers
combine bowls of leftover condimants
Serve in original container
57
what should be done with food thawed in a microwave?
cover to prevent drying out
cook using conventional equipment
check temp in 2 places
let food stand 2 minutes before cooking
58
What should be done with a bag of flour with signs of water damage?
dry thoroughly before use
store bag in cooler at 41 F or colder
Reject flour and return to supplier
accept and put in dry storage
59
parasites are associated with
dairy products
whole wheat
mushrooms
wild game
60
What is minimum internal temp of cooked chicken breast
145 F
135 F
155 F
165 F
61
when should a food handler with a sore throat and fever be excluded from the operation
fever over 100 F
before regulatory authority is notified
high-risk customers
when space aliens arrive
62
how can you make gloves easier to put on?
roll the gloves up
select correct size glove
blow in glove
put flour in glove
63
what is a cross-connection?
backflow of dirty h20 into clean h20
water main
water transport vehicle
physical link between safe h20 and dirty h20
64
temperature for manual dishwashing?
100F
70F
90 F
110 F
65
What symptom requires a food handler to be excluded from the operation?
Sore throat
Stomach cramps
Jaundice
Coughing
66
Tuna salad removed from cooler at 9:00 am. Put on buffet at 11:00am. when should be thrown out?
3:00 pm
12:00 pm
4:00pm
2:00 pm
67
how can you prevent allergic reactions
use parchment paper
tell customers how an item was prepared
provide home delivery
cook food in the same oil
68
what is the first step in developing a haccp plan
conduct a hazard analysis
identify corrective actions
establish a monitoring prcedure
determine critical control points
69
recalled items should be stored how?
in self-draing containers
together with food to be served
separately from food to be served
in vacuum bags
70
first step in cleaning and sanitizing stationary equipment.
wash with hot soapy water
spray with cleaner
take off parts
unplug unit
71
what should be done with food prepared by a food handler with restrictions due to illness
heat to destroy pathogens
throw it out
recondition it
make sure food has not been time-temperature abused
72
Why are people who take certain medications at risk for foodborne illness?
They only eat TCS foods
they have not built up strong immune systems
They have hidden allergies
compromised immune system
73
when can a food handler diagnosed with jaundice return to work?
skins turns normal color
approved by regulator authority
1 week
7 days after last symptom
74
What is the minimum internal temperature hot food must be held to prevent pathogen from growing
135 F
145 F
115 F
125 F
75
what organization includes inspecting food as one of its responsibility
public health service
CDC
Occupational Safety and health administration
us department of agriculture
76
which does not require a variance from the local authority?
buying bean sprouts from a reputable supplier
smoking food to preserve it
curing food
pasteurizing fruit juice on site
77
Bulk unpackaged food in self-service areas must be labeled when?
The food is prepared on premises
the food is prepared by another manufacture
the food supports pathogen growth
the manufacturer claims the food is healthy
78
What item is not recommended for a nursing home menu?
Corned beef hash
Pancakes
Soft boiled eggs
mayonaise
79
What must staff do when transferring chemicals to a new container?
complete a MSDS sheet
store the chemicals in a locked cabinet
Label the container
Log the transfer in the MSDS
80
What temp must stuffed lobster be cooked to?
135 F
165 F
155 F
145 F

Serv Safe 1 Flashcards | StudBud

Serv Safe 1

80 termsStudBud Administration861 plays

Flashcards80 cardsFPractice quizPHost liveL

Questions 80

Answers

1
how should chemicals be stored
above food
in food storarge areas
away from prep areas
with kitchenware
2
container of chili cooled to 70 F in 1 hour. How much time is left to cool to 41F
2 hours
5 hours
3 hours
4 hours
3
what does L stand for in FDA's ALERT
look
Listen
Limit
leave
4
Which responsibility is included in the FDA's role?
inspecting meat, poultry and eggs
issuing licenses and permits
Regulating food transporting across state lines
Approving Haacp plans
5
what thermometer is best suited to check dishwasher final rinse?
immersion probe
Maximum registering thermometer
Time-temp indicator
infrared thermometer
6
What practise is a useful for preventing Norovirus from causing foodbourn illness?
Cooking food to minimum internal temperature.
Encouraging staff to get flu shots
Excluding staff with vomiting from the operation
Cooling food rapidly
7
What should staff do when receiving a delivery of supplies?
Visually inspect all food items
Store it immediately and inspect later
inspect non-food items first
inspect within 12 hours
8
what do infrared thermometers measure?
oven
surface
air
internal food temp
9
food handler comes to work with diarrhea, he should?
clean restroom after each use
do not work with food
only bus tables
go home
10
what must a food handler do with a cut hand?
avoid working with raw food
cover with impermeable membrane and wear single-use glove
apply hand sanitizer
put bandage on wound
11
What temp. must a high temp. dishwasher final setting be?
170 F
160 F
150 F
180 F
12
in a self-serve area, bulk unpackaged food does not need to be labeled if?
makes a claim about health or nutrition content
has been prepared by a unregulated processing plant
has been prepared at a vendor's processing plant
does not make a health or nutrition claim
13
what info must be posted on a dishwasher?
correct settings
manufacture phone number
sanitizer amounts
cleaning schedule
14
Which food item has been associated with Salmonella Typhi?
undercooked ground beef
Shellfish from contaminated water
Beverages
Produce
15
what info must be on container of ready to eat food prepared for retail sale?
reheating instructions
storage requirements
quantity of food
potential allergens
16
What must an operation due before packaging fresh juice on site for later sale?
freeze the juice
Obtain a variance
Contact OSHA
hold at 41 F or lower
17
What must food handlers do when handling ready to eat food?
wear an apron
sanitize hands
use bare hands
Wear single-use gloves
18
what is minimum internal cooking temp of veal chop?
205f
135 f
155 f
145 f
19
What temp must hot-held veggies be?
145F
135 F
165 F
155 F
20
what should food handlers do when leaving and returning to food prep area?
apply hand antiseptic
remove their apron
put on gloves
wash hands
21
how should dry food be stored
under stairs
in chemical container
4 inches off floor
away from wall
22
When can raw unpackaged meat be offered to self-service?
Irish Pub
mongolian BBQ
organic food stands
When meat is high quality
23
Which is an exapmle of physical contamination?
Touching dirty food-contacting surfaces
Sneezing on food
Bones in fish
Cooking tomato suace in a copper pan
24
what caused preschool-age kids to be at risk of foodborne illness
immune system not strong
they only eat ready to eat food
have hidden allergies
need more imunizations
25
When transporting food off site how should info such as use by date be communicated?
labels on food
verbal instructions
telephone
internet
26
what should be used to prevent seafood toxins
cook with correct internal temps
purchase from approved supplier
microwave seafood
handwashing
27
Which process require a variance by regulatory authority?
Smoking food to enhance flavor
sprouting seeds or beans
serving wild game
serving imported cheese
28
TCS food prepped in-house must be dated if held more than how many hours?
12 hr
48 hr
24hr
72hr
29
what should a server do after clearing a table
put on disposable gloves
rinse hands in warm water
apply hand antiseptic
wash hands
30
Duck breast must be cooked for 16 minutes to reach 165F. What HACCP principle is this?
Hazard analysis
monitoring
verification
critical limit
31
How do you make sure sanitizer is at correct strength?
Test the surface for pathogens
rinse surface first and apply twice
use a test kit to check the sanitizers strength
heat to the temp. recommended by manufacture
32
What organization requires MSDS(material safety data sheet)be included with hazardous chemicals
PETA (people for the ethical treatment of animals)
Environmental Protection Agency (EPA)
OSHA (occupational Safety and health administration)
NRA (national restaurant Association)
33
what food should not be served in a nursing home?
potato salad
raw carrots
rare hamburgers
deviled eggs
34
what rule for serving bread applies
do not re-serve uneaten bread
clean and sanitize bread basket between each customer
recycle unused uncovered butter to other customers
reheat uneaten bread before reserving
35
what is a physical contaminant
hand sanitizer
sanitizer
sweat
jewelry
36
shrimp has use by date of april 4,scallops is april 10. what is use by date for the dish?
april 4
april 10
april 6
april 8
37
where should a food handler wash their hands?
utility sink
food prep sink
designated hand sink
3 compartment sink
38
single-use gloves are not required when
handling cooked food
prepping ready to eat food
the food handler has a latex sensitivity
washing produce
39
what strategy can prevent cross-contamination?
buy food not requiring prepping
prep food on both sides of cutting board
avoid time-temperature abuse
cook food to 165 F
40
what condition promotes bacteria
low moisture
food held between 70-125 F
ph that is alkaline
high acidity
41
what is the purpose of hand antiseptic
increase use of sanitizing solutions
eliminate need for hand washing
lower number of pathogens on skin
eliminate need for gloves
42
what should you do when taking a food order from a customer with food allergies?
As customer arrive tell him food may cause allergic reaction
tell them to go away
explain symptoms of allergies to customer
describe menu item including any "secret" ingreients
43
When must food handler change gloves?
every 6 hours
After 1 hour of constant use
at the end of shift
As soon as dirty or torn
44
unwrapped utensils that appear to be unused by customers should be?
leave utensils for next guest
wipe off and reuse
clean and sanitize utensils
wrap utensils in a clean napkin
45
Clam chowder temperature is checked. It must be thrown out. What HACCP principle is this?
hazard analysis
corrective action
monitoring
Verification
46
how many hours can food be held w/o refrigeration before it must be thrown out?
4
2
8
6
47
what scenario can lead to pest infestation?
installing air curtains in coolers
using FIFO methods
cleaning spills around garbage containers
storing recyclables in paper bags
48
when can glass thermometers be used
checking liquids
when encased in a shatterproof casing
hanging in cooler
making candy
49
what info must be on a label of food packaged on-site for sale?
list of ingredients
storage guidelines
pack date
serving size
50
why check food temp at 2 differ locations?
make sure thermometer is calibrated
required by manufacture
ensure thermometer is +/- 2 degrees
temp may vary in food
51
lasagna was removed from hot holding at 11:oo am. by what time must food be thrown out?
3:00 pm
12:00pm
4:00 pm
2:00 pm
52
what eggs must be used when preparing raw or undercooked food for high risk populations?
shelled
pooled
hard-boiled
pasteurized
53
which item should be rejected?
live oysters at 50F
shell eggs at 45F
bottled milk at 41F
torn bag of cookies
54
what influences the effectiveness of chemical sanitizer
concentration,absorbency,water hardness
concentration,temp,contact time,protein
concentration,temp,contact time,water hardness
concentration,temp,contact time,little green men (LGM)
55
what are symptoms of an allergic reaction
left arm pain
coughing blood
appetite loss
wheezing
56
What rule for condiments should be practiced?
serve bottle condiments tath remain open between uses.
serve in antimicrobial containers
combine bowls of leftover condimants
Serve in original container
57
what should be done with food thawed in a microwave?
cover to prevent drying out
cook using conventional equipment
check temp in 2 places
let food stand 2 minutes before cooking
58
What should be done with a bag of flour with signs of water damage?
dry thoroughly before use
store bag in cooler at 41 F or colder
Reject flour and return to supplier
accept and put in dry storage
59
parasites are associated with
dairy products
whole wheat
mushrooms
wild game
60
What is minimum internal temp of cooked chicken breast
145 F
135 F
155 F
165 F
61
when should a food handler with a sore throat and fever be excluded from the operation
fever over 100 F
before regulatory authority is notified
high-risk customers
when space aliens arrive
62
how can you make gloves easier to put on?
roll the gloves up
select correct size glove
blow in glove
put flour in glove
63
what is a cross-connection?
backflow of dirty h20 into clean h20
water main
water transport vehicle
physical link between safe h20 and dirty h20
64
temperature for manual dishwashing?
100F
70F
90 F
110 F
65
What symptom requires a food handler to be excluded from the operation?
Sore throat
Stomach cramps
Jaundice
Coughing
66
Tuna salad removed from cooler at 9:00 am. Put on buffet at 11:00am. when should be thrown out?
3:00 pm
12:00 pm
4:00pm
2:00 pm
67
how can you prevent allergic reactions
use parchment paper
tell customers how an item was prepared
provide home delivery
cook food in the same oil
68
what is the first step in developing a haccp plan
conduct a hazard analysis
identify corrective actions
establish a monitoring prcedure
determine critical control points
69
recalled items should be stored how?
in self-draing containers
together with food to be served
separately from food to be served
in vacuum bags
70
first step in cleaning and sanitizing stationary equipment.
wash with hot soapy water
spray with cleaner
take off parts
unplug unit
71
what should be done with food prepared by a food handler with restrictions due to illness
heat to destroy pathogens
throw it out
recondition it
make sure food has not been time-temperature abused
72
Why are people who take certain medications at risk for foodborne illness?
They only eat TCS foods
they have not built up strong immune systems
They have hidden allergies
compromised immune system
73
when can a food handler diagnosed with jaundice return to work?
skins turns normal color
approved by regulator authority
1 week
7 days after last symptom
74
What is the minimum internal temperature hot food must be held to prevent pathogen from growing
135 F
145 F
115 F
125 F
75
what organization includes inspecting food as one of its responsibility
public health service
CDC
Occupational Safety and health administration
us department of agriculture
76
which does not require a variance from the local authority?
buying bean sprouts from a reputable supplier
smoking food to preserve it
curing food
pasteurizing fruit juice on site
77
Bulk unpackaged food in self-service areas must be labeled when?
The food is prepared on premises
the food is prepared by another manufacture
the food supports pathogen growth
the manufacturer claims the food is healthy
78
What item is not recommended for a nursing home menu?
Corned beef hash
Pancakes
Soft boiled eggs
mayonaise
79
What must staff do when transferring chemicals to a new container?
complete a MSDS sheet
store the chemicals in a locked cabinet
Label the container
Log the transfer in the MSDS
80
What temp must stuffed lobster be cooked to?
135 F
165 F
155 F
145 F