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ServSafe Exam 7h Edition
Terms in this set (82)
what are the most common symptoms of a foodborne illness?
diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice
what is the most important way to prevent a foodborne illness caused by bacteria?
control time and temperature
shiga toxin producing e. coli is most commonly linked with what type of food?
raw ground beef
what is the most important way to prevent a foodborne illness caused by viruses?
practice good personal hygiene
A guest called an operation and told the manager about getting sick after eating there. The guest complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness?
parasites are commonly linked with what type of food?
a guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
which pathogens are found in high numbers in an infected person's feces, are highly infectious, and can cause severe illness?
hep a, norovirus, salmonella typhi, nontyphoidal salmonella, shigella app., and shiga toxin producing e coli
Aside from temperature, what other FATTOM condition will a foodservice operation be most able to control?
which pathogen can be controlled by washing hands and controlling flies inside and outside the operation?
a prep cook stores a bottle of sanitizer on a shelf above a prep table. to prevent chemical contamination, what should be done differently?
store the sanitizer bottle away from the prep area
which food contains a common allergen?
Smoked salmon wrapped in a lettuce leaf
Wheezing and shortness of breath are symptoms of what?
an allergic reaction
what should food handlers do to prevent food allergens from being transferred to food?
use cleaned and sanitized utensils when prepping the order
to prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know
whom to contact about suspicious activity
after which activity must food handlers wash their hands?
what should food handlers do after prepping food and before using the restrooms?
take off their aprons
which piece of jewelry can be worn on a food handler's hand or arm?
plain band ring
When should hand antiseptics be used?
Only after washing hands
who is most at risk of contaminating food?
A food handler whose young daughter has diarrhea
a cook wore single use gloves while forming raw ground beef into patties. THe cook continued to wear them while slicing hamburger buns. What mistake was made?
the cook did not wash hands and put on new gloves before slicing the hamburger buns
when washing hands, what is the minimum time you should scrub with soap?
a food handler prepares and delivers meals to elderly people. what symptoms require this food handler to stay home from work?
sore throat with fever
when is it acceptable to eat in an operation?
when sitting in a break area
what should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?
tell the cook to stay away from work and see a doctor
A food handler has finished trimming raw chicken on a cutting board and needs the cutting board to prep vegetables. what must be done to the cutting board?
it must be washed, rinsed, and sanitized
How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?
up to the dimple in the thermometer stem
what probe should be used to check the temperature of a chicken breast?
what device can be used to record time-temperature abuse during the delivery of food?
At what temperature do most foodborne pathogens grow most quickly?
between 70 and 125 degrees Fahrenheit
which thermometer is limited to measuring surface temperature?
a thermometer used to measure the temperature of food must be accurate to what temperature?
2 degrees fahrenheit
while getting ready to check the temperature of a roast chicken, a chef dropped a bimetallic stemmed thermometer onto a prep table. what should the chef do next?
calibrate the thermometer
what is the most important factor in choosing a food supplier?
it has been inspected and complies with local, state, and federal laws
what is the best method of checking the temperature of a delivery of fresh fish?
insert a thermometer probe into the thickest part of the fish
what is the correct temperature for receiving cold TCS food?
41 degrees Fahrenheit or lower
which item can be received at 45 degrees Fahrenheit?
what causes large ice crystals to form on frozen food and its packaging?
time temperature abuse
what is required when receiving fish that will be served raw or partially cooked?
it must be correctly frozen before you receive it
how should the temperature of vacuum packed meat be checked during receiving?
place the thermometer stem or probe between two packages of product
how should cartons of coleslaw be checked for the correct receiving temperature?
open a carton and insert a thermometer stem into the food
what should be done with an item that has been recalled?
remove the item from inventory, put it in a secure location, and label it to keep it from being used or discarded
which is a requirement for key drop deliveries?
the items are placed in the correct storage location
what must be included on the label of TCS food that was prepped in house?
date that the food should be thrown out
how long can ready to eat TCS food that was prepped in house be stored if it is held at 41 degrees Fahrenheit or lower?
an air temperature measuring device used to measure the temperature in a cooler must be how accurate?
3 degree fahrenheit
how far above the floor should food be stored?
at least 6 inches
what is the problem with storing raw ground turkey above raw ground pork?
due to an operations space limits, ready to eat and uncooked food must be stored in the same cooler. how should food be stored, in top to bottom order?
according to minimum internal cooking temperatures, with ready to eat food on the top shelf and poultry on the bottom
when must you discard tuna salad that was prepped on july 19?
in top to bottom order, how should fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler?
lettuce, fresh salmon, fresh pork roast, fresh chicken breasts
At what air temperature can you store shell eggs?
45 F or lower
where in a cooler should dairy products be stored?
away from the door, in the coldest part of the cooler
what is the maximum water temperature allowed when thawing food under running water?
what must food handlers do to food immediately after thawing it in the microwave oven?
why must prep tables be cleaned and sanitized between uses?
to prevent cross contamination
a food handler thaws several frozen turkeys on a prep table. what is the danger that this poses to the food?
time temperature abuse
a food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. what is the potential problem with this situation?
time temperature abuse
which food should not be offered on a children's menu?
when partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step?
what is the minimum internal cooking temperature for ground beef?
a safe way to cool a stockpot of meat sauce is to put it into a
sink of ice water
what temperature must TCS food be reheated to if it will be hot held?
which part of the plate should a food handler avoid touching when serving guests?
an operation has a self service salad bar with 8 different items on it. How many serving utensils are needed to serve the items on the salad bar?
at what maximum internal temperature must cold TCS food be held?
what item must guests take each time they return to a self service area for more food?
at what minimum temperature should hot tcs food be held?
An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served, or thrown out?
how often must you check the temperature of food that is being held with temperature control?
every 4 hours
a pan of lasagna at 165 F was packed in a heated cabinet for off site delivery. what is the minimum information that should be on the pan label?
use by date and time and reheating and service instructions
which may be handled with bare hands?
chopped tomatoes for soup
when a utensil is stored in water between uses, what are the requirements?
running water at any temperature, or a container of water at 135F or higher
the temperature of a roast is checked to see if it has met its critical limit of 145 F for 4 minutes. This is an example of which HACCP principle?
the temperature of a pot of beef stew is checked during holding. the stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle?
a deli serves cold sandwiches in a self serve display. Which step in the flow of food would be a critical control point?
What is the first step in developing a HACCP plan?
conduct a hazard analysis
What organization creates national standards for foodservice equipment?
Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines?
what is the most reliable method for preventing backflow?
which area of the operation is usually required to be the brightest?
an operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem?
the ventilation system is not working correctly
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