7th Edition SERVSAFE Exam
After a foodborne illness, what may an operation experience? - -negative
publicity, decreased business, lawsuits, legal fees, increased insurance
premiums, and personnel issues
- After how many days in storage must a TCS food be discarded? - -7
days
- After the first 2 hours, at what temperature must a TCS food be cooled
from and within how long? - -70 F to 41 F or lower, within the next 4 hours
- At what levels is the FDA Food Code written and enforced? - -state and
local
- At what temperature must TCS foods be cooled from and within how
long? - -135 F to 70 F, within 2 hours
- Before recording the temperature of a food, what should you wait for? -
-for the thermometer reading to steady
- Before using chemicals, what should be done to the food around them?
- -it should be covered or removed from the area
- Define active managerial control. - -the manager's responsibility to
control the risk factors of foodborne illness
- Define backflow. - -the reverse flow of contaminants through a cross
connection into a drinkable water supply
- Define cross contamination. - -when pathogens are transferred from
one surface or food to another
- Define foodborne illness. - -a disease transmitted to people by food
- Define public health interventions. - -recommendations from the FDA
for controlling the common risk factors for foodborne illness
- Define the flow of food. - -the path food takes in your operation from
purchasing to service
- How are foodborne illnesses linked with mushrooms caused? - -by
eating toxic wild mushrooms collected by amateur hunters
- How can a food handler threaten the safety of food? - -by failing to
cook the food enough, holding food at incorrect temperatures,
contaminating equipment, and practicing poor personal hygiene
, - How can a staff's food safety training needs be identified? - -by testing
their knowledge, observing their performance, and noting their areas of
weakness
- How can backflow be prevented? - -by vacuuming breakers, an air
gap, double checking valve backflow preventers, and reduced pressure
zone backflow preventers
- How can chemical contamination be prevented? - -use only utensils
and equipment that are made for food handling, store chemicals away
from food, utensils, and equipment used for food, and follow chemical
manufacturers' directions for use
- How can cross contamination be prevented? - -keep ready to eat and
raw food separated, use separate equipment for each type food, and
clean and sanitize all work surfaces, equipment, and utensils before and
after each task
- How can deliberate contamination be prevented? - -make food very
difficult to tamper with
- How can fish become toxic? - -when fish eat smaller fish containing
the toxin
- How can foodborne illnesses caused by parasites be prevented? - -by
purchasing products from approved, reputable suppliers
- How can pathogens be spread to food? - -if equipment has not been
cleaned and sanitized correctly between uses
- How can physical contamination be prevented? - -closely inspect the
food you receive and take steps to make sure food will not become
physically contaminated during its flow through your operation
- How can shellfish, such as oysters, become contaminated? - -when
they eat marine algae that have a toxin
- How can the growth of pathogens be prevented in food? - -by giving
the food time and temperature control
- How can time temperature abuse be avoided? - -by having policies
and procedures that include monitoring food and recording temperatures
and times, making sure the correct types of thermometers are available,
using timbers to check how long food is in the temperature danger zone,
and making sure food handlers know what to do if time and temperature
standards are not met
- How can you make food cool faster? - -by reducing its size
After a foodborne illness, what may an operation experience? - -negative
publicity, decreased business, lawsuits, legal fees, increased insurance
premiums, and personnel issues
- After how many days in storage must a TCS food be discarded? - -7
days
- After the first 2 hours, at what temperature must a TCS food be cooled
from and within how long? - -70 F to 41 F or lower, within the next 4 hours
- At what levels is the FDA Food Code written and enforced? - -state and
local
- At what temperature must TCS foods be cooled from and within how
long? - -135 F to 70 F, within 2 hours
- Before recording the temperature of a food, what should you wait for? -
-for the thermometer reading to steady
- Before using chemicals, what should be done to the food around them?
- -it should be covered or removed from the area
- Define active managerial control. - -the manager's responsibility to
control the risk factors of foodborne illness
- Define backflow. - -the reverse flow of contaminants through a cross
connection into a drinkable water supply
- Define cross contamination. - -when pathogens are transferred from
one surface or food to another
- Define foodborne illness. - -a disease transmitted to people by food
- Define public health interventions. - -recommendations from the FDA
for controlling the common risk factors for foodborne illness
- Define the flow of food. - -the path food takes in your operation from
purchasing to service
- How are foodborne illnesses linked with mushrooms caused? - -by
eating toxic wild mushrooms collected by amateur hunters
- How can a food handler threaten the safety of food? - -by failing to
cook the food enough, holding food at incorrect temperatures,
contaminating equipment, and practicing poor personal hygiene
, - How can a staff's food safety training needs be identified? - -by testing
their knowledge, observing their performance, and noting their areas of
weakness
- How can backflow be prevented? - -by vacuuming breakers, an air
gap, double checking valve backflow preventers, and reduced pressure
zone backflow preventers
- How can chemical contamination be prevented? - -use only utensils
and equipment that are made for food handling, store chemicals away
from food, utensils, and equipment used for food, and follow chemical
manufacturers' directions for use
- How can cross contamination be prevented? - -keep ready to eat and
raw food separated, use separate equipment for each type food, and
clean and sanitize all work surfaces, equipment, and utensils before and
after each task
- How can deliberate contamination be prevented? - -make food very
difficult to tamper with
- How can fish become toxic? - -when fish eat smaller fish containing
the toxin
- How can foodborne illnesses caused by parasites be prevented? - -by
purchasing products from approved, reputable suppliers
- How can pathogens be spread to food? - -if equipment has not been
cleaned and sanitized correctly between uses
- How can physical contamination be prevented? - -closely inspect the
food you receive and take steps to make sure food will not become
physically contaminated during its flow through your operation
- How can shellfish, such as oysters, become contaminated? - -when
they eat marine algae that have a toxin
- How can the growth of pathogens be prevented in food? - -by giving
the food time and temperature control
- How can time temperature abuse be avoided? - -by having policies
and procedures that include monitoring food and recording temperatures
and times, making sure the correct types of thermometers are available,
using timbers to check how long food is in the temperature danger zone,
and making sure food handlers know what to do if time and temperature
standards are not met
- How can you make food cool faster? - -by reducing its size
