servsafe

Question 1

types of kitchenware and equipment can be risks for chemical contamination

Answer 1

include items made from pewter, copper, zinc, and some types of painted pottery

Question 2

Groups who may attempt to contaminate food:

Answer 2

Terrorists or activists
Disgruntled current or former staff
Vendors
Competitors

Question 3

FDA has created a tool that can be used to develop a food defense program

Answer 3

Assure - Make sure products received are from safe sources.
Look - Monitor the security of products in the facility.
Employees - Know who is in your facility.
Reports - Keep information related to food defense accessible.
Threat - Develop a plan for responding to suspicious activity or a threat to the operation. Hold any product you suspect to be contaminated. Contact your regulatory authority immediately. Maintain an emergency contact list.

Question 4

what is a food allergen

Answer 4

a protein in a food or ingredient.

Question 5

why does an allergic reaction happen

Answer 5

because their immune system mistakenly considers the food protein, which is normally harmless, to be a threat and attacks it.

Question 6

some symptoms of an allergic reaction

Answer 6

Wheezing
Difficulty breathing
Hives, rashes, itching
Tingling in the mouth
Swelling, including the tongue and throat
Abdominal cramps
Diarrhea
A drop in blood pressure
Loss of consciousness

Question 7

what is anaphylaxis

Answer 7

a severe life-threatening allergic reaction that can lead to death.

Question 9

Avoid bare-hand contact with ready-to-eat food unless:

Answer 9

• The food is an ingredient in a dish that does not contain raw meat, seafood, or poultry and
  The dish will be cooked to at least 145˚F (63˚C)
• The food is an ingredient in a dish containing raw meat, seafood, or poultry and
  The dish will be cooked to the required minimum internal temperature of the raw item(s)

Question 10

You must tell your staff to let you know when they are sick. This includes newly hired staff who have not started working yet. Your regulatory authority may ask for proof that you have done this, which can be provided in the following ways:

Answer 10

• Presenting signed statements in which staff have agreed to report illness.
• Providing documentation showing staff have completed training, which includes information on the importance of reporting illness.
• Posting signs or providing pocket cards that remind staff to notify managers when they are sick.

Question 11

The food handler has an infected wound or boil that is not properly covered

Answer 11

Restrict the food handler from working with exposed food, utensils, and equipment

Question 12

The food handler has a sore throat with a fever

Answer 12

• Restrict the food handler from working with exposed food, utensils, and equipment.
• Exclude the food handler from the operation if you primarily serve a high-risk population.
• A written release from a medical practitioner is required before returning to work.

Question 13

The food handler
Has persistent sneezing, coughing, or a runny nose
With discharges from the eyes, nose, or mouth.

Answer 13

Restrict the food handler from working with exposed food, utensils, and equipment.

Question 14

The food handler has at least one of these symptoms from an infectious condition:
Vomiting
Diarrhea
Jaundice (yellow skin or eyes)

Answer 14

Exclude the food handler from the operation.
Vomiting and diarrhea:
Before returning to work, food handlers must have either:
Had no symptoms for at least 24 hours
Or
A written release from a medical practitioner

Jaundice:
Report food handlers to the regulatory authority. Exclude food handlers who have had jaundice for seven days or less.
Before returning to work, food handlers must have both:
A written release from a medical practitioner
And
Approval from the regulatory authority

Question 15

The food handler is vomiting or has diarrhea and has been diagnosed with an illness caused by one of these pathogens:
Norovirus
Shigella spp.
Nontyphoidal Salmonella
Shiga toxin-producing E. coli (STEC)
The food handler has been diagnosed with an illness caused by one of these pathogens:
Hepatitis A
Salmonella Typhi

Answer 15

Exclude the food handler from the operation.
Report the situation to the regulatory authority.
Work with the medical practitioner and the local regulatory authority.

Question 16

What should the temperature of the water be when first wetting hands and rinsing the soap from them?

Answer 16

warm - at least 85

Question 17

water temp for boiling point method

Answer 17

212 and wait 30 sec

Question 18

water temp for ice point method

Answer 18

32 and wait 30 sec

Question 19

is ice point or boiling point method easier and safer

Answer 19

ice point

Question 20

before recording a temp how long should you wait for the reading to steady

Answer 20

15 sec

Question 21

A supplier’s inspection report should review these areas:

Answer 21

Receiving and storage
Processing
Shipping
Cleaning and sanitizing
Personal hygiene
Staff training
Recall program
HACCP program or other food safety system

Question 22

Milk receiving temp

Answer 22

45 or lower

Question 23

shucked shellfish receiving temp

Answer 23

45 or lower

Question 24

shell eggs receiving temp

Answer 24

air temp of 45 or lower

Question 25

accepting food missing a use by date

Answer 25

Do NOT accept food that is missing a use-by date or expiration date from the manufacturer. This date is the recommended last date for the product to be at peak quality.

Question 26

what is a use by date

Answer 26

recommended last date for the product to be at peak quality.

Question 27

what is a sell-by date

Answer 27

tells the store how long to display the product for sale

Question 28

what is a best by date

Answer 28

Is the date by which the product should be eaten for best flavor or quality.

Question 29

Shellfish from one container should not be mixed with shellfish from another container unless

Answer 29

they have the same certification number or harvest date or are from the same growing area.   

Question 30

Naming the source of each major food allergen contained in the food is not necessary if

Answer 30

the source is already part of the common name of the ingredient.

Question 31

Raw meat, poultry, and seafood can be stored with or above ready-to-eat food in a freezer if

Answer 31

all of the items have been commercially processed and packaged

Question 32

storing shell eggs

Answer 32

air temperature of 45°F (7°C) or lower. Maintain constant temperature and humidity levels in coolers used to store shell eggs.

Question 33

what time period should you plan to use shell eggs within

Answer 33

within four to five weeks of the packing date.

Question 34

Live shellfish, such as clams, oysters, mussels, and scallops, can be stored in a display tank under one of two conditions:

Answer 34

- The tank has a sign stating that the shellfish are for display only. - For shellfish to be served to customers, a variance has been obtained from the local regulatory authority that allows the shellfish to be served to customers

Question 35

storing live shellfish temp

Answer 35

in its original container at an air temperature of 45ºF (7ºC) or lower

Question 36

To obtain a variance for serving live shellfish from a display tank, you will need to show the following:

Answer 36

- Water from other tanks will not flow into the display tank. - Using the display tank will not affect food quality or safety. - Shellstock ID tags have been retained as required.

Question 37

store temp for Whole citrus fruit, hard-rind squash, eggplant, and root vegetables

Answer 37

such as potatoes, sweet potatoes, rutabagas, and onions—in a cool dry-storage area. Temperatures of 60°F to 70°F (16°C to 21°C) are best.

Question 38

storing fresh produce

Answer 38

- Keep the relative humidity at 85 to 95 percent. - avocados, bananas, pears, and tomatoes ripen best at room temperature. - Most produce should not be washed before storage. Moisture often promotes the growth of mold. Instead, wash produce before prepping or serving it.

Question 39

Slacking

Answer 39

gradual thawing of frozen food to prep it for deep-frying. This allows even heating during cooking. For example, you might slack frozen breaded chicken breasts by having them warm from –10°F (–23°C) to 25°F

Question 40

If packaging fish using a reduced-oxygen packaging method, the fish must

Answer 40

Be frozen before, during, or after packaging Include a label that states the fish must be frozen until used

Question 41

Minimum internal cooking temperature: 165˚F (74˚C) for <1 second (instantaneous

Answer 41

Poultry—whole or ground chicken, turkey, or duck Stuffing made with fish, meat, or poultry Stuffed meat, seafood, poultry, or pasta Dishes that include previously cooked TCS ingredients (raw ingredients should be cooked to required minimum internal temperatures)

Question 42

Minimum internal cooking temperature: 155˚F (68˚C) for 17 seconds

Answer 42

Meats that are not intact, including: - Ground meat—i.e., beef, pork, and other meat - Meat mechanically tenderized with needles or blades or by injecting it with brine or flavors - Meat vacuum-tumbled with marinades or other solutions - Meat that has been cubed or pounded - Ground meat from game animals commercially raised and inspected - Ground seafood, including chopped or minced seafood - Ratites—including ostrich and emu - Shell eggs that will be hot held for service

Question 43

Minimum internal cooking temperature: 145˚F (63˚C) for 15 seconds

Answer 43

Seafood—including fish, shellfish, and crustaceans Steaks/chops of pork, beef, veal, and lamb Commercially raised game Shell eggs that will be served immediately

Question 44

Minimum internal cooking temperature: 135˚F (57˚C) (no minimum time)

Answer 44

Food from plants, including fruits, vegetables, grains (e.g., rice, pasta), and legumes (e.g., beans, refried beans) that will be hot-held for service

Question 45

Minimum internal cooking temperature: 175˚F (80˚C)

Answer 45

- Tea Automatic iced tea and automatic coffee machine equipment: Tea leaves should have contact with the water for at least one minute. Traditional steeping method: Tea leaves should be exposed to the water for about five minutes.

Question 46

partially cooking foods requires?

Answer 46

Your local regulatory authority will require you to have written procedures that explain how the food cooked by this process will be prepped and stored. These procedures must be approved by the regulatory authority and describe the following: How the requirements will be monitored and documented Which corrective actions will be taken if requirements are not met How these food items will be marked after initial cooking to indicate that they need further cooking How these food items will be separated from ready-to-eat food during storage, once initial cooking is complete

Question 47

do stainless steel or plastic transfer heat away faster

Answer 47

stainless steel

Question 48

Food reheated for immediate service:

Answer 48

Can be reheated to any temperature if it was cooked and cooled correctly.

Question 49

Food reheated for hot-holding:

Answer 49

Must be reheated within two hours to an internal temperature of 165˚F (74˚C) for 15 seconds. Reheat commercially processed and packaged ready-to-eat food to an internal temperature of at least 135˚F (57˚C).

Question 50

Holding Food without Temperature Control: ready-to-eat fruit or vegetables that become a TCS food when they’re cut, chopped, or sliced—like sliced tomatoes, cut leafy greens, or cut melons. The same is true for hermetically sealed containers of food that become a TCS food when opened, like a can of tuna

Answer 50

Can have an initial temperature of 70F (21C) or lower Must be discarded within four hours Cannot exceed 70F (21C) within the four-hour period Must be labeled with a discard time four hours from the time the product became a TCS food

Question 51

Typically, raw, unpackaged meat, poultry, and seafood cannot be offered for self-service. However the following items are exceptions to this rule:

Answer 51

ready-to-eat food at buffets or salad bars that serve food such as sushi or raw shellfish; ready-to-cook portions that will be cooked and eaten immediately on the premises, such as at Mongolian barbecues; raw, frozen, shell- on shrimp or lobster.

Question 52

A label is not needed for bulk unpackaged food, such as bakery products, or unpackaged food portioned for customers if:

Answer 52

The product makes no claim regarding health or nutrient content No laws requiring labeling exist The food is manufactured or prepared on the premises The food is manufactured or prepared at another regulated food operation or processing plant owned by the same person

Question 53

how long must haccp records be maintained for and kept on file

Answer 53

All HACCP records must be maintained for 16 weeks and kept on file

Question 54

To build a crisis-management program

Answer 54

Focus on three phases: Preparing for crisis Responding to crisis Recovering from crisis Create a written plan. Test the plan to ensure it works.

Question 55

To prepare for a crisis

Answer 55

Create an emergency-contact list and post it by phones. Develop a crisis-communication plan. Appoint a spokesperson. Instruct staff to direct questions to the spokesperson. Assemble a crisis kit.

Question 56

The foodborne illness incident report form should document the following:

Answer 56

- What and when the customer ate at the operation - When the customer first got sick, what the symptoms where, and how long they were experienced - When and where the customer sought medical attention - What other food was eaten by the customer

Question 57

When responding to a crisis

Answer 57

- Work with the media. - Communicate directly with your key audiences (customers, stockholders, the community). - Fix the problem and then communicate what you have done.

Question 58

A customer calls to report a foodborne illness.

Answer 58

- Take the complaint seriously and express concern. - Don’t admit responsibility. - Ask for general contact information. - Complete the foodborne-illness incident report form.

Question 59

There are similar customer complaints of foodborne illness.

Answer 59

- Contact the crisis-management team. - Identify common food items to determine the potential source of the complaint. - Contact the regulatory authority to assist with the investigation if an outbreak is suspected.

Question 60

The suspected food is still in the operation.

Answer 60

- Set aside the suspected product and identify it to prevent further sale. - Label the product with a “Do Not Use” and “Do Not Discard” label. - Log information about the product including a description, product date, and lot number . - If possible, obtain samples of the suspect food from the customer.

Question 61

The suspected outbreak is caused by a sick staff member.

Answer 61

- Maintain a list of food handlers scheduled at the time of the suspected contamination. - Interview them about their health status. - Exclude the suspected staff member from the operation, following requirements.

Question 62

The regulatory authority confirms your operation is the source of the outbreak.

Answer 62

- Cooperate with the regulatory authority to resolve the crisis. - Provide appropriate documentation including temperature logs, HACCP documents, staff files, etc.

Question 63

To prepare for a power outage, consider

Answer 63

Arranging access to an electrical generator and a refrigerated Preparing a menu with items that do not require cooking Developing a policy that addresses when cooler doors should be opened

Question 64

A well-designed kitchen will address:

Answer 64

- workflow - contamination - equipment accessibility