ServSafe Flashcards

259 cards

These Flashcards Cover Everything You Need To Know, Chapter By Chapter,  To Pass The Servsafe 5th Edition Test.


 
  
Created Jun 28, 2009
by
tdonaldson

 

 
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1
What is a foodborne illness?
 
A disease that is carried or transmitted to people by food they have eaten.
2
What is a foodborne illness outbreak?
 
Incident in which two or more people experience the same the same illness after eating the...
3
What is the warranty of sale?
 
Rules for how the food must be handled.
4
What is a reasonable care defense?
 
Proving that you have done everything nedded in order to keep the food safe.
5
Name 4 populations ar High Risk for Foodborne Illness
 
1. Infants and preschool age children
2. The elderly
3. Pregnant women
4. People with...
6
What do these populations have in common?
 
Lowered immune systems are weak or not as strong.
7
What are the 3 hazards caused by contamination?
 
1. Biological
2. Chemical
3. Physical
8
What are the CDC's 5 common factors responsible for foodborne illness?
 
1. Purchasing food from unsafe sources
2. Failing to cook food adequately
3. Holding...
9
What are the 3 ways of time-temperature abuse?
 
1.Failing to hold or store food at the requires temperatures
2.Failing to cook or reheat...
10
What is Cross-Contamination?
 
The transfer of pathogens from one surface or food to another.
11
What is are microorganisms?
 
Small, living organisms that can be seen only by a microscope.
12
What are pathogens?
 
Disease causing microorganisms.
13
What are toxins?
 
Poisons.
14
What are the 4 types of of microorganisms that can contaminate food?
 
1. Bacteria
2. Viruses
3. Parasites
4. Fungi (yeast and mold)
15
What is the difference between spoilage organisms and pathogens?
 
Spoilage organisms are visable signs of contaminates. pathogens have no signs. 
16
What is FAT TOM?
 
What microorganisms need to grow.

17
What does FAT TOM stand for?
 
Food: pathogens need energy to grow
Acidity: Pathogens grow best in little to no acidity...
18
What are the foods most likely to become unsafe called?
 
Time-temperature Control for Safety Foods (TCS Foods)
19
What are the foods most likely to become unsafe?
 
Milk and dairy products, eggs, meat: beef, pork, and lamb, poultry, fish, shellfish and crustaceans,...
20
What are Viruses?
 
Microorganisms that need a living organism to live.
21
What are the basic characteristics that viruses share?
 
They can survive refrigeration and freezer temperatures. They cannot grow in food, but once...
22
How can prevent the spread of viruses in your operation?
 
Keep foodhandlers who are vomiting or having diarrhea or jaundice from working. Make sure foodhandlers...
23
What are the 2 major foodborne illnesses caused by viruses?
 
Hepatitis A and Norovirus gastroenteritis
24
Illness: Hepatitis A
Virus: Hepatitis A
 
Food Commonly linked: Ready-to-eat food and shellfish from contaminated water
Most common...
25
Illness: Norovirus gastroenteritis
Virus: Norovirus
 
Foods commonly linked: Ready-to-eat foods and shellfish from contaiminated water
Most common...
26
What is the most important method for preventing these diseases?
 
Practicing good personal hygiene.
27
What are bacteria?
 
Living organisms that live off food.
28
What are some basic characteristics of bacteria?
 
Most bacteria are controlled by keeping food out of the temperature danger zone. Most will...
29
What are the 4 phases of bacteria growth?
 
Lag phase, log phase, stationary phase, and death.
30
What is a spore?
 
A dormant resistant form of bacteria. 
31
Illness: Bacillus cerus garstoenteritis
Bacteria: Bacillus cereus
 
Food commonly linked: Diarrhea illness; cooked vegetables, meat products, milk. Vomiting illness;...
32
Illness: Listeriosis
Bacteria: Listeria monocytogenes
 
Food commonly linked: Raw meat, unpasterized dairy products, ready-to-eat food, such as deli...
33
Illness: Hemorrhagic colitis
Bacteria: Shiga toxin-producing E. coli
 
Foods commonly linked: ground beef (raw and under cooked) and contaminated produce
Most...
34
Illness: Clostridium perfringens gastroenteritis
Bacteria: Clostridium perfringens
 
Foods commonly linked: Meat, poultry, dishes made with meat and poultry.
Most common symptoms:...
35
Illness: Botulism
Bacteria: Clostridium botullinum
 
Food commonly linked: incorrectly canned food, reduced oxygen packaged (ROP) food, temperature-abused...
36
Illness: Salmonellosis
Bacteria: Salmonella Spp.
 
Foods commonly linked: poultry and eggs, dairy products, and produce.
Most common symptoms:...
37
Illness: Shigellosis
Bacteria: Shigella spp.
 
Food commonly linked: Foods easily contaminated by hands such as salads containing TCS food...
38
Illness: Staphylococcal gastroenteritis
Bacteria: Staphylococcus aureus
 
Found in humans-particularly in the hair, nose, throat, and infected cuts.
Food commonly...
39
Illnesses: Vibrio gastroenteritis and vibrio vulnificus primary septicemia
Bacteria: Vibrio...
 
Food commonly linked: oysters from contaminated water.
Most common symptoms: diarrhea, abdominal...
40
What are parasites?
 
Organisms that needs to live in or on a host in order to servive.
41
What are some characteristics shared by parasites?
 
They cannot grow in food. They can use many animals as hosts. They can be found in the feces...
42
Illness: Anisakiasis
Parasite: Anisakis simplex
 
Food commonly linked: Heering, cod, halibut, mackerel, and pacific salmon.
Most common symptoms:...
43
Illness: Cryptosporidiosis
Parasite: Cryptosporidum parvus
 
Foods commonly linked: contaminated water and produce
Most common symptoms: watery diarrhea,...
44
Illness: Giardiasis
Parasite: Giardia duodenalis
also known as G. lamblia or G. intestinalsis
 
Food commonly linked: improperly treated water and produce
Most common symptoms: Initially,...
45
What is the most important method for preventing these disseases?
 
Purchase food such as meat, seafood, and poultry from approved, reputable suppliers.
46
What are fungi?
 
Spoilage microorganisms
47
How can molds be dangerous?
 
They can produce aflatoxin.
48
What type of environment do molds and yeast like?
 
Low water activity, acidic foods.
49
Describe spoilage caused by molds or yeasts.
 
Mold: furry, blue, black, brown or green in color
Yeast: small white or pink spots that...
50
Where are fungi found?
 
the air, soil, plants, ater and some foods.
51
Can cooler or freezer temperatures kill mold?
 
No it can only slow them down.
52
Can Seafood toxins be smelled ot tasted?
 
No
53
Can seafood toxins be desroyed by freezing or cooking once formed in food?
 
No
54
What is a systemic toxin?
 
A toxin that is produced by the fish itself.
55
What 3 animals in the seafood catergory produce systemic toxin?
 
Pufferfish, Moray eel, and freshwater minnows.
56
Illness: Scromboid poisoning
Toxin: Histamine
 
Also known as histamine poisoning. Caused by eating high levels of histamine in scromboid and...
57
Illness: Ciguatera fish poisoning
Toxin: ciguatoxin
 
Found in certain marine algae. Builds up in certain fish when they eat smaller fish that have...
58
Illness: Paralytic shellfish poisoning (PSP)
Toxin: Saxitoxin
 
Foods commonly linked: shellfish found in colder waters, such as those of the Pacific and New...
59
Illness: Neurotoxic shellfish poisoning (NSP)
Toxin: Brevetoxin
 
Food commonly linked: Shellfish found in the warmer waters of the west coast Florida, the Gulf...
60
Illness: Amnesic shellfish poisoning (ASP)
Toxin: Domoic acid
 
Food commonly linked: shellfish found in the coastal waters of the Pacific Northwest and the...
61
What is the link between foodborne illnesses and mushrooms?
 
Eating toxic, wild mushrooms mistaken for edible ones, collected by amateur hunters.
62
How do you prevent mushroom toxin?
 
By buying mushrooms from approved, reputable suppliers.
63
Why do illnesses from plant toxin usually happen?
 
Because an operation has purchased from an unapproved source.
64
What are some examples of items that have caused illness?
 
Toxic plants mistaken for the edible version, honey from bees allowed to harvest nectar from...
65
How can you prevent plant toxin?
 
Purchase plants abd items made with plants only from approved, reputable suppliers. Then cook...
66
What are the 3 metals that can contaminate acidic foods?
 
Lead: found in pewter
Copper: found in cookware such as pots and pans
Zinc: found in...
67
How could carbonated-beverage dispensers be contaminated with toxic metal?
 
If carbonated water is allowed to flow back into the copper supply lines, it could leach copper...
68
How can chemicals contaminate food?
 
If used or stored improperly.

69
How can you keep food safe from chemical contaminants?
 
Store chemicals away from food, utensils, and equipment used for food. Follow manufaturers'...
70
How do physical contaminants happen?
 
When objects get into food and can also occur when natural objects are left in the food, like...
71
What are some common physical contaminants?
 
Metal shavings from cans, staples from cartons, glass from broken lightbulbs, blades from plastic...
72
What is a food allergen?
 
The body's negative reation to a particular food protein.
73
What are the common food allergens?
 
Milk and dairy products, eggs and egg products, fish and shellfish, wheat, soy and soy products,...
74
What are some symptoms of a food allergy?
 
Itching in and around the mouth, face, or scalp, tightening in the throat, wheezing or shortness...
75
How can you prevent an allergic reation in your establishment?
 
Service staff: describe dishes, identify ingredients, suggest simple menu items.
Kitchen...
76
How can foodhandlers contaminate food?
 
Have a foodborne illness, have symptoms such as diarrhea, vomiting, or jaundice, have wounds...
77
What is a carrier?
 
A person who has a disease but aren't aware of it.
78
What bacteria do most humans carry on their skin?
 
Staph
79
What are the 4 diseases that cannot be transmitted through food?
 
AIDS, Hepatitis B and C and TB
80
What are your resposibilites as an employer concerning these illnesses?
 
Cannot fire employees with AIDS or Hep B
Cannot disclose that an employee has one of the...
81
What are the components of a good personal hygiene program?
 
Follow hygienic hand practices, maintain personal cleanliness, wearing clean and appropriate...
82
How long should hand washing take?
 
10-15 seconds

83
How hot must the water be?
 
100oF or as hot as you can stand.
84
What are acceptable methods for drying your hands?
 
Hot air dryer or single use paper towel.
85
What is the role of a gel antiseptic in an establishment?
 
Should only be used after washing hands and should be completely dry before touching another.
86
When do employees need to wash their hands?
 
After touching anything that could potentially contaminate the food.
87
Describe proper fingernail length and hygiene?
 
Very short, very clean, and scrubbed with a hand brush. 
88
What is the proper procedure for dealing with a cut or sore?
 
Wash it, bandage it, and cover it.
89
What should you do before putting on gloves? 
 
Wash hands thoroughly
90
How should you take gloves off?
 
Grab the bottom by the wrist and flipp them inside out.
91
When do gloves need to be replaced?
 
1. Soiled or torn
2. New task
3. every 4 hours
4. after handling raw meat and before...
92
Describe the 4 components of proper work attire?
 
1. Clean hat or other hair restraint, No hair dangling in face
2. Wear clean clothes, bath...
93
Are eating, drinking, smoking, and chewing gum or tobacco allowed in the food area?
 
No
94
Describe Proper tasting procedure?
 
Use a seperate dish and use clean utensils.
95
What is cause to restrict an employee from working around food?
 
Sore throat with a fever.
96
What is cause for wxclusion from the setablishment?
 
vomiting or diarrhea, jaundice, sore throat and fever if working in high risk population.
97
When must you not only restrict employees from the establishment, but also notify the local...
 
When they have been infected by salmonella typhi, Shigella, E. coil, Hepatitis A or Norovirus.
98
What is a manager's role in a persomal hygiene program?
 
To model proper behavior.
99
What is the flow of food?
 
Everything that happens to food from purchase to serving
100
What is cross-contamination?
 
The transfer of microorganisms from one food or surface to another.
101
What are 2 types of barriers used to prevent cross-contamination?
 
Physical barrier: specific equipment, clean and sanitize
Procedural barrier: time between...
102
What is the purpose of color coded equipment?
 
To keep different types of food seperate.
103
What is time-temperature abuse?
 
When food is in the temperature danger zone too long.
104
What are the 4 ways food can be time-temperature abused?
 
Cooked improperly, cooled improperly, reheated improperly, held improperly.
105
What is the temperature danger zone?
 
Temperatures favorable to the growth of microorganisms. Between 41oF and 135oF
106
What is the most dangerous part of the food danger zone?
 
between 70oF and 125oF
107
What is the best way to avoid time-temperature abuse?
 
Establish procedures employees must follow and then monitor them.
108
Describe a Bimetallic Stemmed Thermometer
 
Standard thermometer that ranges from 0F-220F. Used for standard cooking. Cannot be used for...
109
Describe types of thermocouplers/thermistors
 
Immersion, penetration, surface and air
110
Describe infrared (laser) thermometer
 
Doesn't touch the food. Only for surface readings. Not very accurate.

111
What is a time-temperature indicatior (TTI)?
 
Decal that is placed on refrigerated food containers where and irreversible color change occurs...
112
Describe 2 ways to calibrate a thermometer
 
Ice point method: calibrated to 32oF
Boiling point method: Calibrated to 212oF
113
How often do you need to calibrate your thermometer?
 
Daily, when going from extreme hot to extreme cold foods, and when bumped or dropped or any...
114
What type of thermometer should not be used in a food establishment?
 
Glass thermometers
115
What part of food gets measured for internal temperature and how long does it take?
 
the thickest part avoiding fat and bone for at least 15 seconds.
116
What criteria should you sue when choosing a supplier?
 
1. Approved and reputable
2. Know your suppliers food/safety practice
3. Arrange deliveries...
117
What must be done once a delivery arrives and what paperwork should you have available?
 
Check quatities, damages, anything that might have been repacked, spot check weights and take...
118
When is it okay to reject a shipment?
 
whenever it is below your standards.
119
What 4 steps should you take when rejecting a shipment?
 
1. Set the product aside
2. Tell the delivery person why you are rejecting the shipment
3....
120
How do you check the temperatures of meat, poultry, and fish?
 
Insert the stem or probe of the thermometer directly into the thickest part of the product.
121
How do you check the temperatures of Reduced Oxygen Packaged (ROP) and bulk items?
 
Insert the thermometer stem and probe between 2 packages, or fold the package around it. 
122
How do you check the temperatures of other packaged foods?
 
Open the package and insert the thermometer stem or probe into the package.
123
How do you check the temperatures of live, molluscan shellfish?
 
Insert the thermometer stem or probe into the middle of the carton or case between the shellfish
124
How do you check the temperature of eggs?
 
Check the air temperature of the truck
125
What are acceptable and unacceptable guidelines for receiving fish?
 
Temperature: 41oF or below
Acceptable: Bright red gills, bright shiny skin, firm flesh that...
126
What are acceptable and unacceptable guidelines for receiving shellfish?
 
Temperatures: 41oF or below
Acceptable: mild ocean or seaweed smell, shells closed and unbroken,...
127
What is a shellstock  identification tag?
 
Tags packaged with any shellfish that tells when and where the shellfish was harvested. Must...
128
What are acceptable and unacceptable guidelines for receiving crustaceans?
 
Temperature: 41oF or below
Acceptable: mild ocean or seaweed smell, shipped alive, packaged...
129
What is the difference between inspected and graded meat and are both required?
 
Inspection: required and indicates that a facility has net minimum requirements to be in production.
Grading:...
130
What are acceptable and unacceptable guidelines for receiving Meat?
 
Temperature: 41oF or below
Acceptable: good color, no odor, packaging intact and clean
Unacceptable:...
131
What are acceptable and unacceptable guidelines for receiving Poultry?
 
Temperature: 41oF or below
Acceptable: no discoloration, firm flesh that springs back when...
132
What are acceptable and unacceptable guidelines for receiving eggs?
 
Temperature: 45oF or below
Acceptable: no odor, clean and unbroken shells
Unacceptable:...
133
What are acceptable and unacceptable guidelines for receiving dairy products?
 
Temperature: 41oF or below
Acceptable: sweetish flavor for milk, sweet flavor; uniform color;...
134
What are acceptable and unacceptable guidelines for receiving fresh produce?
 
Temperature: 41oF or below only required for sliced melons and cut tomatoes
Acceptable:...
135
What are the 3 rules for serving prepackaged juice?
 
1. Must have a variance from your local regulatory athorities
2. Must be purchased from...
136
What are acceptable and unacceptable guidelines for receiving refrigerated Ready-to-eat food?
 
Temperature: 41oF or below
Unacceptable: Anything where the package have been tampered with....
137
What are acceptable and unacceptable guidelines for receiving Frozen processed food?
 
Temperature: freezing of below
Unacceptable: signs of thawing
138
Define MAP
 
Modified Atmosphere Packaging. Injected carbon dioxide or nitrogen into the packaging.
139
Define vacuum-packed
 
Removing tha air from the package
140
Define sous vide
 
Cooked or partially cooked food is vacuumed packed in idividual pouches and then chilled.
141
What are acceptable and unacceptable guidelines for receiving Reduced Oxygen Packaged (ROP)...
 
Temperature: 41oF or below
Acceptable: intact and good conditioned packaging
Unacceptable:...
142
What are unacceptable guidelines for receiving canned food?
 
Swollen ends, leaks, flawed seals, rust, dents (small that don't affect the seal), missing...
143
What are unacceptable guidelines for receiving Dry Food?
 
Bad packaging
144
What are acceptable and unacceptable guidelines for receiving ultra-high temperature pasturized...
 
Temperature: 41oF or below
Unacceptable: punctured packaging or seal broken
145
What is ultra-high temperature pasturization?
 
Food is heat-treated at very high temperatures to kill microorganisms
146
What is aseptical packaging?
 
Sealing food under sterile conditions to keep it from being contaminated.
147
Are all UHT foods aseptically packaged?
 
No. Not all UHT pasturized foods ar sealed under sterle conditions.
148
What are acceptable and unacceptable guidelines for receiving hot TCS food?
 
Temperature: 135F or above
Unacceptable: wrong temperature
149
What are acceptable and unacceptable guidelines for receiving nonfood items with a food-contact...
 
Unacceptable: tears, holes, or punctures, broken cartons or seals, dirty wrappers, leaks, dampness,...
150
What food must be labeled and what information should be on the label?
 
ready -to-eat, TCS foods, prepared on site, or held longer than 24 hours. Name and date it...
151
What id FIFO and why is it important?
 
FIFO: First In, First Out
Insures that you use older product before the new product.
152
Wgat is the maximum amount of time you can hold ready-to-eat, TCS food?
 
7 days.
153
What is a product's shelf life?
 
How long something is good for
154
What is the proper temperature for a refrigerator and where should the thermometer be placed?
 
Cold enough to keep the food 41oF or below. The thermometer should be in the warmest part of...
155
What are the 4 things you can do to keep your refrigerator at the proper temperature?
 
1. set to proper temperature
2. scedule maintainence
3. don't overload/use open shelving
4....
156
What is the order food should be stored in a refrigerator ( if it is not possible to store...
 
Top Shelf: ready-to-eat food
2nd shelf: whole fish
3rd shelf: whole meat
4th shelf:...
157
How cold should a freezer be?
 
Cold enough to keep things frozen. 
158
What are the biggest treats to dry food storage and how should you do to control these dangers?
 
Moisture and heat. Keep it between 50oF-70oF, away from sunlight. Keep all plumbing away from...
159
How far away from walls and the floor should dry food be?
 
6 inches from the floor and away from the wall
160
What are the proper storage temperature and packaging for meat?
 
41oF or below. Original packaging, airtight moisture
161
What are the proper storage temperature and packaging for poultry?
 
41oF or below. Packed in crushed self-draining ice.
162
What are the proper storage temperature and packaging for
fish?
 
41oF or below. Packed in crushed self-draining ice.
163
What are the proper storage temperature and packaging for shellfish?
 
45oF or below. Can be on display in tanks if and only if they are display only or your establishment...
164
What are the proper storage temperature and packaging for eggs?
 
45oF or below.  Always use FIFO.
165
What are the proper storage temperature and packaging for dairy products?
 
41oF or below. Always use FIFO.
166
What are the proper storage temperature and packaging for fresh produce?
 
Sliced melons and cut tomatoes are stored at 41oF or below. Fruits and vegetables kept in the...
167
What are the proper storage temperature and packaging for ROP foods?
 
41oF or below.
168
What are the proper storage temperature and packaging for UHT and aseptically packaged food?
 
Once opened 41oF or below. UHT products not aseptically packaged 41oF or below.
169
What are the proper storage temperature and packaging for canned goods?
 
50oF-70oF
170
What are the proper storage temperature and packaging for dry food?
 
50oF-70oF. Keep flour, cereal, and grain products in airtight containers.
171
What are the 4 acceptable methods for thawing frozen foods?
 
1.Refrigerator 41oF or below
2. Submerge under running, cold (70F or below), potable water
3....
172
What is slacking?
 
Gradually thawing something for deep frying allowing for even cooking.
173
WHat is the food source of most cross-contamination in an operation?
 
Raw meat, poultry, and seafood.
174
How do eggs become contaminated with Salmonella?
 
When the egg is forming in the chicken.
175
What temperature should water be to wash vegetables?
 
Warmer than the vegetables
176
When should you refrain from serving raw seed sprouts (when you serve who)?
 
High risk population
177
Is it acceptable to use sulfites on raw produce?
 
No
178
What 7 practices require a variance from the regulatory agency?
 
1. Smoking food as a method of preservation
2. Food additives as amethod of preservation
3....
179
What does cooking do to microorganisms?
 
Reduce them to levels safe for consumption.
180
What is an internal temperature?
 
The minimum temperature that a food item must reach in order for food to be safe to eat.
181
What are 2 ways microorganisms can still be harmful after proper cooking?
 
Spores and toxins
182
What is the minimum internal temperature for comercially processed, ready-to-eat food and fruits...
 
135oF
183
What is the minimum internal temperature for fish, shell eggs for immediate service, pork,...
 
145oF
184
What is the minimum internal temperature for injected meat, ratites (ostrich, emu), ground...
 
155oF
185
What is the minimum internal temperature for TCS food cooked in a microwave, stuffing, stuffed...
 
165oF
186
What is the minimum internal temperature for tea steeped traditionally?
 
175oF
187
What is the minimum internal temperature for automatic tea and coffee machines?
 
195oF
188
How long should the minimum internal temperatures be reached?
 
15 seconds with the exception of roasts which are to be held for 4 minutes.
189
Name 3 rules for microwave cooking?
 
1. Cover the food to prevent drying out
2. Rotate or stir it halfway through cooking to...
190
What are the 2 stages you must use to cool food?
 
The first is from 135oF to 70oF within 2 hours. Thee second is from 70oF to 41oF within 4 hours.
191
Why is the first stage shorter and whit if it isn't cooled within the first stage?
 
The first stage is shorter because microorganisms grow faster between 125oF and 70oF so food...
192
What are the 6 ways to help food cool quickly?
 
1. Use ice water bath
2. Ice paddle for stirring
3. Blast or tumble chiller
4. Add...
193
Once food has reached what temperature can it be placed in the refrigerator?
 
70oF
194
Food reheated for immediate service to a customer must reach what temperature?
 
165oF for 15 seconds
195
Should you rely on a gauge on hot-holding equipment for reliabel food temperatures?
 
No. You should always take the internal temperature.
196
How often should you check the temperature of food during hot holding?
 
Every 4 hours
197
How long can you hold hot and cold food without temperature control?
 
Hot: up to 4 hours
Cold: up to 6 hours
198
What 3 requirements must be met to hold either hot or cold food without temperature control?
 
1. Start at safe temperature
2. Label foods to know what time you removed food
3. Follow...
199
What temperature must cold food stay below if being held without temperature control?
 
70oF
200
What type of items are the ONLY items that can be re-served to customers?
 
Unopened pre-packaged food.
201
If leftovers are given to a customer, what should they include?
 
Instructions on how to be handled.
202
How long can refrigerated TCS Foods be held?
 
7 days
203
What is a food safety management system?
 
procedures and practices designed to prevent foodborne illness
204
What are the 5 prerequisite food safety programs you must have in place before instituting...
 
1. Personal Hygiene Program
2. Supplier Selection and Specification Program
3. Sanitation...
205
What are the principles behind an active managerial control program?
 
Focuses on controlling the 5 most common risk factors that cause foodborne illness.
206
What are the 4 steps of active managerial control?
 
1. Consider the 5 risk factors and identify issues
2. Create policies and procedures to...
207
What does HACCP stand for?
 
Hazard Analysis Critical Control Point
208
What is the principle behind a HACCP program?
 
To identify control points throughout the flow of food to reduce the causes of foodborne illness
209
What are the 7 steps of HACCP?
 
1. Conduct a hazard anaysis
2. Determine critical control point
3. Establish critical...
210
When is a HACCP plan required?
 
When applying for a variance.
211
What is the most important factor to consider when designing an establishment?
 
Sanitation
212
What are the 3 reasons layout is important?
 
1. Work flow- reduce amount of time
2. Contamination-don't have dishes by food
3. Equipment...
213
What is Porosity and is it desirable in flooring?
 
The ability to absorb liquids. No.
214
What is resiliency and is it desirable in flooring?
 
The ability to react to shock without breaking. Yes.

215
What is coving?
 
Sealed edge where the floor meets the wall.
216
Why should windowa in dry storage have frosted glass or shades?
 
To keep out heat and moisture.
217
Where are handwashing stations required?
 
Restrooms, prep/service areas, and dishwashing stations
218
What 5 things must a handwashing station be equipped with?
 
1. Hot and cold running water
2. Soap
3. Means to dry hands
4. Waste container
5....
219
What is the proper cleaning procedures for clean-in-place equipment (such as soft serve ice...
 
Wash, rinse, sanitize.
220
When installing kitshen equipment it must be at least blank inches off the floor or sealed...
 
6, 4
221
Tabletop equipment must sit blank inches off the table, be tiltable, or be sealed to the table.
 
4
222
What is cantilever mounting?
 
Bracket mounting
223
What is potable water?
 
Drinkable water.
224
What is cross-connection?
 
Any physical connection between a consumer's potable water system and any other  nonpotable...
225
What is backflow?
 
Undesirable reversal of flow of nonpotable water or other substances through a cross-connection...
226
What is the best way to prevent backflow?
 
Air gaps
227
What kind of lighting should be in your establishment?
 
50 foot candles in food preparation areas
20 foot candles in most areas
10 foot candles...
228
What 3 things does the EPA recommend for managing waste?
 
1. Reduce
2. Reuse
3. Recycle
229
What is cleaning?
 
Process of removing food and other soil from all food-contact surfaces.
230
What is sanitizing?
 
Process of reducing the number of microorganisms to safe levels of consumption
231
Define detergents
 
Reduce surface tension between soil and surface. Contains surfactants
232
Define solvent cleaners
 
degreasers, dissolve grease
233
Define acid cleaners
 
Delimers, dissolve mineral deposits

234
Define abrasive cleaners
 
Scouring, helps scrub
235
What are the 2 methods of sanitizing?
 
Heat and chemical
236
How hot must water be to heat sanitize? 
 
171oF for 30 seconds
237
What are the 3 most commonly used chemical sanitizers?
 
1. Chlorine
2. Iodine
3. Quaternary Ammonium Compounds (QUATZ)
238
What temperatures should the chemical sanitizers be held at and for how long?
 
Chlorine: 55oF-120oF higher the temperature, the less chlorine is needed for 7-10 seconds.
Iodine:...
239
How hot must the temperature be in high-temperature machines?
 
165oF for single temperature machines
180oF for final rinse machines
240
How hot must water be in chemical-sanitizing machines?
 
As per manufacturers' instructions
241
In a 3 compartment sink, what is the appropriate water temperature for each compartment?
 
Wash: 110oF or hotter
Rinse: no requirement
Sanitize: depends on sanitizer
242
What are the proper labeling procedures?
 
If repackaged at establishment: common name of chemical
If factory packaged: common name,...
243
What does MSDS stand for?
 
Material Safety Data Sheet
244
What is a Material Safety Data Sheet?
 
Sheets supplied by the chemical manufacturer listing the chemical and its common name, its...
245
How should you dispose of hazardous materials?
 
Follow manufacturers' instructions and check with local regulatory agency.
246
What is an infestation?
 
Large numbers of pests establishing themselves in your establishment.
247
What is integrated pest management?
 
Program using prevention measures to keep pests from entering an establishment and control 
248
What are the 3 basic rules of an IPM program?
 
1. Prevention (deny access)
2. Control (deny food, water, and shelter.
3. Extermination...
249
What are signs of a cockroach infestation?
 
Strong oily odor, droppings or feces that look like grains of pepper, capsule shaped egg cases...
250
What are signs of a rodent infestation?
 
Signs of gnawing, droppings, tracks and nests made of scraps of paper, cloth, hair, feathers,...
251
What are 4 ways to control insects?
 
1. Repellents
2. Sprays: residuals and contact
3. Bait
4. Traps
252
What are 3 ways to control rodents?
 
1. Traps: spring traps or box traps
2. Glue boards
3. Bait
253
How should pesticides be stored?
 
By your PCO, away from food offsite
254
What are the roles of the federal, state, and local regulatory agencies for the foodservice...
 
Federal: recommends regulations based on research
State: write and enforce regulations
Local:...
255
What is the FDA food code?
 
List of government recommendations for food service regulations (updated every 2 years)
256
Who will conduct an inspection at a facility?
 
Local health inspector
257
What is a training need?
 
A gap between employees are required to tkow to perform their jobs and what they actually know.
258
What training should all employees receive?
 
General food safety knowledge
259
What is the best training method?
 
Depends on the learner

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