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HUEC 3119 > ServSafe Diagnostic > Flashcards

ServSafe Diagnostic Flashcards

(80 cards)

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1
Q

What food is associated with Salmonella Typhi?

A

beverages

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2
Q

What symptom requires a food handler to be excluded from the operation?

A

jaundice

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3
Q

What is an example of a physical contaminant?

A

bones in fish

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4
Q

What practice is useful for destroying viruses?

A

quick removal and cleanup of vomit

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5
Q

What condition promotes the growth of bacteria?

A

food held between 70-120 degrees

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6
Q

Parasites are commonly associated with what food?

A

produce

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7
Q

What practice should be used to prevent the spread of toxins found in fish?

A

purchasing food from approved, reputable buyers

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8
Q

How should chemicals be stored?

A

away from food prep areas

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9
Q

What does the L stand for in the FDA’s ALERT tool?

A

Look

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10
Q

What practice can help prevent allergic reactions?

A

tell customers how the item is prepared

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11
Q

What symptom can indicate that a customer is having an allergic reaction?

A

wheezing or shortness of breath

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12
Q

Where should a food handler wash their hands after prepping peanut butter cookie dough?

A

designated sink for handwashing

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13
Q

When should a food handler with a sore throat and fever be excluded from the operation?

A

when the customers served are primarily a high-risk population

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14
Q

A food handler comes to work with diarrhea. What should the manager tell the food handler to do?

A

go home

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15
Q

What should a food handler do to make gloves easier to put on?

A

select the correct size

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16
Q

When can a food handler diagnosed with jaundice return to work?

A

when approved by regulatory authority

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17
Q

Which item is a potential physical contaminant?

A

false eyelashes

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18
Q

What is the purpose of hand antiseptic?

A

lower the number of pathogens on the skin

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19
Q

When are single use gloves not required?

A

washing produce

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20
Q

What should food handlers do after wiping a prep area?

A

wash hands

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21
Q

What type of eggs might be used when preparing raw or undercooked dishes for high-risk populations?

A

pasteurized

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22
Q

What causes preschool aged children to be at risk for foodborne illness?

A

their immune systems are not strong

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23
Q

Which organization includes food inspection as one of its primary responsibilities?

A

USDA

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24
Q

What should a server do after clearing a table?

A

wash hands

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25
What strategy can prevent cross-contamination?
buy food that does not require much prepping and handling
26
What temperatures do infrared thermometers measure?
surface
27
When can glass thermometers be used?
when enclosed in shatterproof casing
28
Why should food temperature be taken 2 times?
temperature may vary in different areas of food
29
A food handler is prepping a seafood coconut curry dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date of the seafood curry?
April 8
30
What information must be included on the label of food packaged on-site for retail sale?
list of ingredients
31
A recall has been issued for a specific brand of orange juice. The store manager has matched the information from the recall notice to the item, removed the item from the inventory, and stored in a secure location. What should the manager do next?
label the item to prevent it from accidentally being placed back in inventory
32
A food handler has just finished storing a dry food delivery. Which step was done incorrectly?
stored food upright against the wall
33
Which item should be rejected: bags of organic cookies in discolored packaging, bottled milk at 41 degrees, cheese curds, live oysters
discolored packaging
34
Ready-to-eat TCS food prepped in house must be marked if it is held for more than how many hours?
24 hours
35
A local nursing home has a yearly barbecue for their residents. Which food item should not be served: deviled eggs, potato salad, raw carrots, rare hamburgers
rare hamburgers
36
When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff?
labels on food
37
What is the minimum internal temperature for a veal chop?
145
38
How many hours can a food be held without refrigeration before it must be sold, served, or thrown out?
6 hours
39
Lasagna was removed from hot holding for service at 11 am. By what time must it be served or thrown out?
3 pm
40
What should be done with preset wrapped utensils that appear to be unused after guests have left the table?
remove the setting from the table
41
What rule for serving bread should food handlers practice?
do not re-serve uneaten bread, and change linen in bread baskets after each customer
42
When must bulk unpackaged food be labeled?
food makes a claim regarding health content
43
What step in the HACCP system is addressed by cooking meat/poultry to correct internal temperature and amount of time?
critical limit
44
What must a food handler with a hand wound do to work safely with food?
cover the wound with an impermeable cover and wear a single-use glove
45
Which of these food processes does not require a variance from regulatory authority?
buying bean sprouts from a reputable supplier
46
What is a cross-connection?
physical link between safe water and dirty water
47
What information must be posted near a dishwasher?
correct settings
48
What scenario can lead to pest infestation?
storing recyclables in paper bags
49
What is the first step in developing a HACCP plan?
conduct a hazard analysis
50
How long must an object being sanitized with a chlorine solution remain in contact with the solution?
7 seconds
51
What is the first step of cleaning and sanitizing stationary equipment?
unplug the unit
52
What temperature should the water be for manual dishwashing?
must be at least 110F
53
What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals?
OSHA
54
What must staff members do when transferring chemicals to a new container?
label the container
55
What temperature must a dishwasher's final sanitizing rinse be?
180F
56
What must food-handlers do when handling ready-to-eat food?
wear single use gloves
57
Why are people who take certain medications at risk for foodborne illness?
their immune systems are compromised
58
What should be done with a package of flour that is received with signs of dampness on the bag?
reject the flour and return it to the supplier
59
Which responsibility is included in the FDA's role: inspecting meat, poultry, and eggs; issuing licenses and permits; regulating food transported across state lines; approving HACCP plans
regulating food transported across state lines
60
What is the minimum temperature hot food must be held at to prevent pathogens from growing?
135F
61
What should staff do when receiving a delivery of food?
visually inspect all food items
62
How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength?
use a test kit to check the sanitizer's concentration when mixing it
63
A tuna salad is removed from the cooler at 9 and put out for a buffet at 11. By what time must it be served or thrown out?
3 pm
64
When can raw unpackaged meat be offered for self-service?
at Mongolian barbecues
65
What rule for serving condiments should be practiced?
serve condiments in original containers
66
When must bulk unpackaged food be labeled?
the food for sale is processed by another manufacturer
67
What step in the HACCP system is practiced when throwing out a food that hasn't been held at the correct temperature?
corrective action
68
Which process requires a HACCP plan: smoking to enhance flavor, serving wild game, serving imported cheese, pasteurizing juice on site
pasteurizing juice on site
69
What information must be included on a label of a container of ready-to-eat TCS food prepped on site for retail sale?
potential allergens
70
What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?
throw it out
71
What should a food handler do with food after it has been thawed in the microwave?
cook it using conventional cooking equipment
72
What must an operation do when packaging fresh juice for sale on site?
obtain a variance
73
What temperature must stuffed lobster be cooked to?
165F
74
What temperature must a vegetarian rice gratin reach to be safely hot held for service?
135F
75
Nursing home cafeteria staff are brainstorming menu items for a breakfast for residents and their family members. What item is not safe to serve: hollandaise sauce, soft boiled eggs, corned beef hash, mayonnaise
soft-boiled eggs
76
When must a food handler change gloves?
as soon as they become dirty or torn
77
A food handler has chilled a container of chili to 70F in one hour. How much time is left to cool the chili to 41F?
5 hours
78
What should a server do when taking a food order from a customer who expresses concern about food allergies?
describe each menu item to customers who ask, including any "secret ingredients"
79
What is the minimum internal cooking temperature for organic chicken breast?
165F
80
What thermometer is best suited to checking a dishwashing machine's final rinse temperature?
immersion probe

HUEC 3119 (1 decks)

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