7th Edition SERVSAFE Exam 2024-2025. All Exam Questions & Correct Answers. GradedA+, Exams of Food science

Download 7th Edition SERVSAFE Exam 2024-2025. All Exam Questions & Correct Answers. GradedA+ and more Exams Food science in PDF only on Docsity! 7th Edition SERVSAFE Exam 2024-2025. All Exam Questions & Correct Answers. Already Graded A+ After a foodborne illness, what may an operation experience? - ANSnegative publicity, decreased business, lawsuits, legal fees, increased insurance premiums, and personnel issues After how many days in storage must a TCS food be discarded? - ANS7 days After the first 2 hours, at what temperature must a TCS food be cooled from and within how long? - ANS70 F to 41 F or lower, within the next 4 hours At what levels is the FDA Food Code written and enforced? - ANSstate and local At what temperature must TCS foods be cooled from and within how long? - ANS135 F to 70 F, within 2 hours Before recording the temperature of a food, what should you wait for? - ANSfor the thermometer reading to steady Before using chemicals, what should be done to the food around them? - ANSit should be covered or removed from the area Define active managerial control. - ANSthe manager's responsibility to control the risk factors of foodborne illness Define backflow. - ANSthe reverse flow of contaminants through a cross connection into a drinkable water supply Define cross contamination. - ANSwhen pathogens are transferred from one surface or food to another Define foodborne illness. - ANSa disease transmitted to people by food Define public health interventions. - ANSrecommendations from the FDA for controlling the common risk factors for foodborne illness Define the flow of food. - ANSthe path food takes in your operation from purchasing to service How are foodborne illnesses linked with mushrooms caused? - ANSby eating toxic wild mushrooms collected by amateur hunters How can a food handler threaten the safety of food? - ANSby 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? - ANSby testing their knowledge, observing their performance, and noting their areas of weakness How can backflow be prevented? - ANSby vacuuming breakers, an air gap, double checking valve backflow preventers, and reduced pressure zone backflow preventers How can chemical contamination be prevented? - ANSuse 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? - ANSkeep 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? - ANSmake food very difficult to tamper with How can fish become toxic? - ANSwhen fish eat smaller fish containing the toxin How can foodborne illnesses caused by parasites be prevented? - ANSby purchasing products from approved, reputable suppliers How can pathogens be spread to food? - ANSif equipment has not been cleaned and sanitized correctly between uses How can physical contamination be prevented? - ANSclosely 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? - ANSwhen they eat marine algae that have a toxin How can the growth of pathogens be prevented in food? - ANSby giving the food time and temperature control How can time temperature abuse be avoided? - ANSby 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 What can be a sign that food has been time temperature abused and is unsafe? - ANSpoor food quality What can happen if a food handler does not follow the correct procedures? - ANSthey can threaten the safety of food What can help prevent the spread of viruses? - ANSgood personal hygiene What can naturally occuring plant toxins cause? - ANSfoodborne illnesses What can parasites contaminate? - ANSfood and water What can some bacteria change into? - ANSspores What can some molds produce? - ANSharmful toxins What can spoil food quickly? - ANSyeast What can viruses survive? - ANSrefrigeration and freezing temperatures What cannot grow in food? - ANSviruses What conditions do bacteria need to grow? - ANSFAT TOM- food, acidity, temperature, time, oxygen, and moisture What do parasites need to survive? - ANSto be in another animal What does a food defense program address? - ANSwhere food can be at risk What does a foodborne illness cost? - ANSguests and operations What does an IPM program do? - ANSuses prevention measures to keep pests from entering the operation and control measures to eliminate any pests that do get inside What does cleaning do? - ANSremove food and other dirt from a surface What does fungi do? - ANSspoil food What does kitchen staff need to make sure of? - ANSthat allergens are not transferred from food containing an allergen to good being served to a guest What does sanitizing do? - ANSreduce the number of pathogens on a surface to safe levels What does the FDA advise against offering on children's menus? - ANSraw and undercooked food What find of food do pathogens grow well in? - ANSTCS food What food items may have special storage requirements? - ANSmeat, poultry, fish, shellfish, eggs, fresh produce, ROP food, UHT and aseptically packaged food, canned food, and dry food What food saftey challenges do operations face? - ANStime pressure, potentially unsafe supplies, high risk populations, and staff related challenges What groups of people are considered high risk? - ANSyoung children, the elderly, people with cancer or on chemotherapy, people with HIV/AIDS, transplant recipients, and people on certain medications What information must be labeled on food that is packaged in the operation and sold to the customers for home use? - ANSthe food name, quantity, ingredients, artificial colors and flavors, chemical preservatives, major allergens, and the manufacturer's, packer's, or distributor's name and place of business What internal temperature and time should TCS foods that will be hot held be reheated at? - ANS165 F for 15 seconds What is the best way to prevent backflow? - ANSan air gap What is the leading cause of foodborne illnesses? - ANSviruses What is the most important prevention measure for seafood toxins? - ANSpurchasing products from approved, reputable suppliers What is the most important tool you can use to prevent time temperature abuse? - ANSa thermometer What is the process of cleaning and sanitizing? - ANSremove food from the surface, wash and rinse, sanitize, then allow the surface to air dry What is the process of reheating meat, seafood, poultry, and eggs? - ANScover the food, rotate or stir it halfway through, let the food stand for at least 2 minutes, then check the temperature in at least 2 places What is the purpose of the HACCP plan? - ANSto identify significant biological, chemical, or physical hazards at specific points within a product's flow What is the range of 41 F and 135 F called? - ANSthe temperature danger zone What is the reason behind curing or smoking food? - ANSto extend shelf life What kind of environment do roaches live and breed in? - ANSdark, warm, and moist places What kind of sink must hands be washed at? - ANSa sink designated for hand washing What kind of water is often contaminated by parasites? - ANSwater used to irrigate produce What minimizes the chances of contamination? - ANSprepping ready to eat food first and buying food items that do not require much preparation or handling What must a menu tell guests? - ANSwhen a TCS food is served raw or undercooked What must a staff member have to inspect delivered foods? - ANStraining to follow food safety guidelines and the proper tools What must be cared for and washed correctly? - ANShands What must be done if a staff member has a wound or boil? - ANSit must be covered correctly What must be done with deliveries immediately upon arrival? - ANSthey must be inspected by designated staff What must be ensure of key drop deliveries? - ANSthat they are from approved suppliers, are placed in the correct storage location, are not contaminated, and are honestly presented What must be labeled? - ANSany item not stored in its original container What must food handlers do before handling food or working in prep areas? - ANSput on clean clothes and a hair restraint and remove jewelry from hands and arms What must labels include? - ANSthe common name of the food or a statement that clearly and accurately identifies it What must mobile units have to operate? - ANSa special permit or license to operate What must surfaces be sanitized with? - ANShot water or a chemical sanitizing solution What must temporary units keep food safe from? - ANSweather, dirt, and pests What must you advise guests who order food that is raw or under cooked? - ANSthere is increased risk of a food foodborne illness When can physical contamination occur? - ANSwhen foreign objects get into the food and when natural objects are left in food When checking food temperatures, where should the thermometer stem or probe be placed, and what should be done next? - ANSinto the thickest part of the food and take another reading in a different spot When choosing flooring, wall, and ceiling materials, what should you ensure? - ANSthat they are smooth and durable When do food handlers pose a greater threat for contaminating food? - ANSwhen they have a foodborne illness, wounds or boils that contain a pathogen, contact with someone who is ill, go to the bathroom and do not was their hands, touch themselves, wearing or touching a dirty uniform, coughing or sneezing into their hands, spitting in the operation, and has symptoms of a foodborne illness When has food been time temperature abused? - ANSwhen it has stayed too long at temperatures that are good for the growth of pathogens When inspecting delivered food, what should you make sure of? - ANSthat the food is received at safe temperatures When inspecting delivered items, what should you start with? - ANSinspecting the overall condition of the delivery trucks When is a foodborne illness considered an outbreak? - ANSwhen 2 or more people have the same symptoms after eating the same food When is the only time glass thermometers should be used with food items? - ANSit they are enclosed in shatterproof casing When must hands be washed? - ANSbefore preparing food, working with clean equipment and utensils, putting on single use gloves, after returning from the restroom, and starting a new task When must key drop deliveries be inspected? - ANSas soon as staff arrive When must single use gloves be worn? - ANSwhen handling ready to eat food When preparing food, how can cross contamination and time temperature abuse be prevented? - ANSprepping food in small batches, keeping workstations, cutting boards, and utensils clean and sanitized, only removing food from the cooler as you can prep in a short period, returning prepped food that is not going to be immediately cooked to the cooler, following guidelines for the use of additives, and thawing food correctly When should additional prep guidelines be followed? - ANSwhen handling specific food items, handling ice, and when using preparation practices that require a variance When should food be thrown away? - ANSwhen it has become unsafe and cannot become safely reconditioned, and if it has not been presented honestly When should gloves be changed? - ANSif they are dirty or torn, before starting a new task, after an interruption of your task, after handling raw meat, seafood, or poultry, after 4 hours of continuous use, and before handling ready to eat food When storing ready to eat food, what should it be stored above? - ANSraw meat, poultry, and seafood When using a bimetallic stemmed thermometer, how should it be placed in the food? - ANSput it into the food from the tip to the end of the sensing area Where are hand washing stations required? - ANSin areas used for food prep, service, and dishwashing Where should food, linen, and single use items be stored? - ANSdesignated storage areas, away from walls Which type of contaminant poses the greatest danger? - ANSbiological contaminants Who must approve parcooked food procedures? - ANSthe regulatory authority Who must approve plans for new construction or extensive remodeling? - ANSthe local regulatory authority and the local building department Who must managers exclude or restrict? - ANSfood handlers who have certain symptoms or medical conditions Who should be aware of the most common food allergens? - ANSmanagers and staff Who should food be purchased from - ANSapproved and reputable suppliers who have been inspected and meet applicable local, state, and federal laws Why do some bacteria change into spores? - ANSto preserve themselves when lacking nutrients Why should stored food items always be rotated? - ANSso that older items are used first Why should you choose smooth and durable flooring, wall, and ceiling materials? - ANSso it is easier to clean Why should you follow storage and maintenance guidelines ? - ANSto ensue coolers and freezers can function properly