Safeserv Certification Exam

Front 1

What is the definition of a foodborne illness outbreak?

Back 1

A minimum of two people must experience the same illness after eating the same food.

Front 2

Why do certain people have more of a risk of catching a foodborne illness?

Back 2

Infants, young children, pregnant women, and the elderly are some examples. They have issues with their immune systems.

Front 3

According to the CDC, what are the five common factors to a foodborne illness?

Back 3

purchasing food from unsafe sources, failing to cook food adequately, holding foods at incorrect temps, using contaminated equiptment, and poor personal hygiene.

Front 4

What are the BIG THREE factors for foodborne illnesses?

Back 4

time and temp abuse, cross contamination, poor personal hygiene

Front 5

What does TCS stand for?

Back 5

time and temperature control

Front 6

What are the 4 types of pathogens?

Back 6

Viruses, bacteria, parasites, and fungi

Front 7

What does FAT TOM stand for?

Back 7

Food, Acidity, Temperature, Time, Oxygen, Moisture.

Front 8

Pathogens typically do not grow in alkaline food or highly acidic food with a pH of what?

Back 8

4.6 - 7.5

Front 9

What is the temperature danger zone?

Back 9

41 - 135

Front 10

Foods with water activity of ___ and higher is ideal for the growth of pathogens.

Back 10

.85

Front 11

T/F
Bacteria is multicellular?

Back 11

FALSE.
they are single celled

Front 12

What is a spore?
Where are spores found?

Back 12

When conditions are bad, bacteria forms into spores to protect it/keep it from dying.
Spores are found in soil.

Front 13

Does bacteria die from heating or freezing?

Back 13

nope, they just create spores.

Front 14

What are the four phases bacteria goes through?

Back 14

Lag: adjustment period. Prolong this stage for as long as possible!
Log: rapid growth
Sationary: equal growing to dying
Death: population of bacteria is declining quickly.

Front 15

T/F
viruses can grow in food.

Back 15

FALSE.
they can't grow in food, but once eaten, they'll grow in the person's intestine.

Front 16

Who can viruses be transmitted?

Back 16

by person-person, people-food, people-surfaces

Front 17

What are some examples of viruses?

Back 17

Hepatitis A and Norovirus.

Front 18

What are some examples of bacteria?

Back 18

Bacillus, Listeriosis, Botulism, Salmonella, Staph, Vibrio

Front 19

What is an essential to parasites?

Back 19

Parasites need a host organism to live.

Front 20

How are parasites passed onto humans?

Back 20

Parasites are passed on when people eat the meat of an animal host.

Front 21

What are the two characteristics of MOLD?

Back 21

they spoil food and sometimes cause illness, they can grow in almost any condition, cooling/freezing slows--but doesn't kill mold, heating can kill mold--but toxins aren't destroyed

Front 22

How does a person get SALMONELLOSIS?

Back 22

raw poultry, raw meat, fish,shrimp, shell eggs, egg products

Front 23

How does a person get LISTERIOSIS?

Back 23

unpasturized milk/cheese, seafood, prepared/chilled ready to eat foods.

Front 24

How does a person get STAPHYLOCOCCAL?

Back 24

reheated or improperly hot-held ready to eat food.

Front 25

How does a person get BACILLUS?

Back 25

rice products and strachy foods

Front 26

How does a person get VIBRIO?

Back 26

raw or partically cooked sea foods

Front 27

What is Ciguatera Toxins, and where do they form?

Back 27

Ciguatera toxins form in tissues of large, predatory tropical fish.

Front 28

What is Scombriod toxin?
Does cooking or freezing help get rid of this?

Back 28

Under time-temp abused conditions. Bacteria associated with the fish produce. Associated with the toxin HISTAMINE.
No, neither will destroy the scombroid toxin.

Front 29

What is an example of chemical contaminants?

Back 29

cleaners, sanitizers, polishes, and machine lubricants

Front 30

what is an example of physical contaminants?

Back 30

hair, nails, glass, bandaids, metal pieces.

Front 31

When is toxic metal poisioning a problem?

Back 31

Toxic metals in equiptment such as copper, lead, brass or zinc, can be leached when they come in contact with acidic food and contaminating them.

Front 32

T/F
an employee can administer some pest control chemicals?

Back 32

FALSE.
pesticides should be ONLY applied by a licenced pest control operator.

Front 33

What is a food allergy?

Back 33

The bodies negative reaction to a particular food protein.

Front 34

What are some of the most common allergies?

Back 34

milk, dairy biproducts, eggs, fish, shellfish, wheat, soy, peanuts, and treenuts

Front 35

What are some of the symtoms of an allergic reaction?

Back 35

itching in and around the mouth, tightening of the throat, wheezing, hives, swelling of the face, cramps, loss of consciousness, and even death

Front 36

When should an employee change their gloves?

Back 36

when old pair became soiled or torn, before beginning a new task, at least every 4 hours with continued use, after handling raw meat/ready to eat food.

Front 37

T/F
An employee should wash hands prior to puttin on gloves?

Back 37

TRUE.

Front 38

If a food handler is sick with vomitting, diarrhea, or jaundice, when can they return to work?

Back 38

if they've been symptom free for at least 24 hours, or have a doctors release letter.

Front 39

A restaurant has to notify the authorities when a foodhandler has been diagnosed with ____?

Back 39

Salmonella, Shigella, e-coli, Hepatitis A, Norovirus.

Front 40

When washing your hands, how hot does the water need to be?

Back 40

water has to be at least 100 degrees!

Front 41

T/F
Establishments can use any number of sanitizers found at the local store.

Back 41

FALSE.
sanitizers put be approved by the FDA

Front 42

Which thermometer is the most common and versitle?

Back 42

bimetallic stemmed thermometer

Front 43

Thermocouple thermometer has four different probes. Name them and their uses.

Back 43

Immersion: liquids
Surface: flat cooking surfaces
Penetration: internal temps of food.
air temp: reads the inside of refidgerators

Front 44

What is the purpose of the Time-temperature indicator(TTI)?

Back 44

TTI determines if the products' temperature had exceeded safe limits during shipment or later storage. It looks like a sticker with 5-6 dots on it, lays on th outside of the packaging.

Front 45

Explain the Ice-Point Method for Calibrating a thermometer.

Back 45

get container and fill it with crushed ice and clean tap water. Put thermometer in container, wait 30 sec. You want to calibrate it until the thermometer read 32 degrees

Front 46

what temperature do you need to reach for the boiling point calibration?

Back 46

212 degrees

Front 47

T/F
you can use glass thermometers to measure food?

Back 47

FALSE.
no glass in food, because it could break!

Front 48

What is the definition of cross contamination?

Back 48

transfer of microorganisms from one food or surface to another

Front 49

A restaurant should accept a delivery of fresh fish if the internal temperature is below__?

Back 49

41 degrees

Front 50

What is the purpose of shellstock ID tags?
How long do these records need to be on file?

Back 50

Shellstock ID tags document where the shellfish was harvested. Tags must be attached until the ENTIRE container of shellfish have been used.
The records must remain on file for 90 days.

Front 51

T/F
All crustaceans must be alive when recieved.

Back 51

True

Front 52

Meat,poultry and eggs must be inspected by the _____ or _____.

Back 52

USDA or the state department of agriculture

Front 53

T/F
USDA grading is voluntary.

Back 53

true.

Front 54

How do you measure MAP, vacume packed or sous vide food?

Back 54

stick probe in between two packages without puncturing them.

Front 55

what does MAP stand for?
Which food uses this packaging?

Back 55

Modified Atmosphere Packaging.
Produce is packaged using MAP.

Front 56

What is the warmest temperature that eggs can be recieved?

Back 56

45

Front 57

Refridgerator storage temps must be less than ___.
Frozen Storage as long as everything is frozen, about __.
Dry Storage should be held at about_____.

Back 57

41 degrees

32 degrees

50-70 degrees

Front 58

What's the order of the food should be in the fridge.
bottom to top.

Back 58

Ready to eat food
whole fish
whole meat
whole beef
poultry

Front 59

What are the 4 acceptable ways to thaw?

Back 59

1) in the refrigerator
2) run under potable water
3) in a microwave oven
4) as a part of cooking

Front 60

What are the 3 acceptable ways for cooling cooked food?

Back 60

1) ice water bath
2) ice paddle
3) blast chiller

Front 61

what is poultry's minimum internal temp?

Back 61

165 degrees for 15 seconds

Front 62

What is the minimum internal temperature of stuffing/stuffed meat?

Back 62

165, for 15 seconds

Front 63

What is the minimum internal temperature of TCS foods?

Back 63

165, for at least 15 seconds w/i 2 hours

Front 64

What is the minimum internal temperature of ground beef?

Back 64

155 for 15 seconds

Front 65

What is the minimum internal temperature of injected meat?

Back 65

155 for 15 seconds

Front 66

What is the minimum internal temperature of pork, beef, veal and lamb?

Back 66

145 for 15 seconds

Front 67

What is the minimum internal temperature of fish?

Back 67

145 for 15 seconds

Front 68

What is the minimum internal temperature of shell eggs?

Back 68

145 for 15 seconds

Front 69

What is the minimum internal temperature of ready to eat food?

Back 69

135 for 15 seconds

Front 70

when holding food, how often do you you need to check the temp?

Back 70

every 4 hours

Front 71

what are the 7 steps of HACCP?

Back 71

1) conduct hazard analysis
2)determine critical control points
3) establish critical limits
4) establish monitoring procedures
5) ID corrective actions
6) verify that the system works
7) establish procedureds for record keeping and documentation