Food Safety Flashcards

When can glass thermometers be used?

Answer: when enclosed in a shatterproof casing

Glass thermometers are generally discouraged in food service due to the risk of breakage and potential glass contamination in food. If they must be used, they are only permitted when enclosed in a shatterproof casing. This casing provides a protective barrier, minimizing the hazard of glass fragments entering food if the thermometer breaks.

Why should food temperatures be taken in two different locations?

Answer: temperature may vary in the food

Food temperatures should be taken in two different locations, specifically in the thickest parts of the food, because temperature can vary throughout a dish. This practice ensures that the coldest part of the food has reached the minimum safe internal temperature, confirming that all potential pathogens have been destroyed and the food is safe to eat.

A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?

Answer: April 8

When preparing a dish with multiple ingredients, the use-by date for the entire dish must be the earliest use-by date of any single ingredient. This rule ensures that the food is consumed before any component has a chance to spoil or become unsafe. In this case, the shrimp's use-by date of April 8 dictates the dish's use-by date.

What information must be included on the label of food packaged on-site for retail sale?

Answer: list of ingredients

Food packaged on-site for retail sale must include a clear label with essential information for the consumer. This includes the common name of the food, a list of ingredients in descending order by weight, and any major allergens. This information helps consumers make informed choices and ensures food safety, especially for those with allergies.

How should an item that has been recalled by its manufacturer be stored in an operation?

Answer: separately from food that will be served

Recalled food items pose a significant risk of contamination or illness. To prevent them from being accidentally used or contaminating other safe food, they must be clearly labeled and stored physically separate from all other food, equipment, utensils, and linens. This segregation ensures they are not served to customers and can be properly handled according to the manufacturer's instructions.

A food handler has just finished storing a dry food delivery. Which step was done correctly?

Answer: stored food away from the wall

Storing food away from the wall, typically at least six inches, is a crucial ServSafe guideline for dry storage. This practice allows for proper air circulation, helps prevent moisture buildup, and makes it easier to clean the area and inspect for pests. Options B, C, and D describe incorrect or unsafe storage practices.

Which item should be rejected?

Answer: bags of organic cookies in torn packaging

Food with torn packaging should always be rejected because it compromises the product's safety and quality. Torn packaging can expose the food to physical contaminants, pests, and moisture, making it unsafe for consumption. The other options describe acceptable receiving temperatures for bottled milk, shell eggs, and live oysters, respectively.

Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?

Answer: 24 hours

Ready-to-eat TCS (Time/Temperature Control for Safety) food prepared in-house must be date marked if it will be held for more than 24 hours. This date marking indicates when the food must be sold, eaten, or thrown out, which is typically within seven days from the date it was prepared, provided it has been held at 41°F (5°C) or lower. This practice helps prevent the growth of spoilage microorganisms and pathogens.

A local nursing home has a yearly barbecue for its residents. Which food item should not be served?

Answer: rare hamburgers

Rare hamburgers should not be served to high-risk populations, such as residents in a nursing home. High-risk individuals, including the elderly, young children, and immunocompromised people, are more susceptible to foodborne illnesses from undercooked foods, especially ground beef which can harbor E. coli throughout. Foods like rare meat, raw sprouts, and unpasteurized juice should be avoided for these groups.

When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff?

Answer: labels on food

When transporting food off-site, critical information like use-by dates and times must be clearly communicated to the off-site staff. The most effective and reliable method is to use labels directly on the food packaging. This ensures the information is consistently available, reduces the risk of miscommunication, and helps maintain food safety and proper rotation at the receiving location.

What is the minimum internal cooking temperature for a veal chop?

Answer: 145 degrees

A veal chop is considered a cut of meat, similar to beef or pork roasts and steaks. According to ServSafe guidelines, these types of whole cuts of meat, including veal, must be cooked to a minimum internal temperature of 145°F (63°C) for 15 seconds. This temperature ensures that harmful bacteria are destroyed, making the food safe for consumption.

How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?

Answer: 6 hours

Cold food can be held without temperature control for a maximum of six hours, provided certain conditions are met. The food must not exceed 70°F (21°C) during this time, it must be held at 41°F (5°C) or lower before removal from refrigeration, and it must be clearly labeled with the time it was removed and the discard time. After six hours, the food must be discarded.

Lasagna was removed from hot holding for service at 11:00 AM. By what time must it be served or thrown out?

Answer: 3:00 PM

Hot food can be held without temperature control for a maximum of four hours, provided it was held at 135°F (57°C) or higher before removal. In this scenario, if the lasagna was removed at 11:00 AM, it must be served or discarded by 3:00 PM (11:00 AM + 4 hours). This rule helps prevent the rapid growth of pathogens in the temperature danger zone.

What should be dome with preset, unwrapped utensils that appear to be unused after guests have left the table?

Answer: clean and sanitize the utensils

Preset, unwrapped utensils, even if they appear unused, must be cleaned and sanitized after guests have left the table. This is because they could have been contaminated by airborne pathogens, sneezes, coughs, or touched by guests. Re-serving them without proper cleaning and sanitizing poses a significant food safety risk.

What rule for serving bread should food handlers practice?

Answer: do no re-serve uneaten bread

ServSafe guidelines strictly prohibit re-serving uneaten bread or rolls to other customers. Once bread has been served to a customer, it is considered potentially contaminated and must be discarded, even if it appears untouched. This rule prevents the spread of pathogens and ensures customer safety.

In a self-service area, bulk unpackaged food does not need a label if the product...

Answer: does not make a claim about health or nutrient content

In a self-service area, bulk unpackaged food generally requires a label with the common name of the food. However, an exception exists if the food does not make a claim regarding health or nutrient content, and there are no laws requiring a label, and the food is prepared on-site or at another operation owned by the same person. This exception simplifies labeling for basic, common items.

The temperature of duck breast is checked during cooking. According to the operation's policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165 degrees. What HACCP principle is addressed by cooking the duck breast to 165 degrees?

Answer: critical limit

A critical limit is a maximum or minimum value to which a biological, chemical, or physical parameter must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level the occurrence of a food safety hazard. Cooking the duck breast to 165°F (74°C) is a specific temperature requirement designed to eliminate pathogens, thus establishing a critical limit for that cooking step.

What must a food handler with an infected hand wound do to work safely with food?

Answer: cover the wound with an impermeable cover and wear a single-use glove

An infected hand wound can harbor pathogens and contaminate food. To work safely, a food handler must cover the wound with an impermeable cover, such as a finger cot or bandage, and then wear a single-use glove over it. This two-layer protection prevents pathogens from the wound from reaching food and ensures proper hygiene.

Which of these food processes does not require a variance from a regulatory authority?

Answer: buying bean sprouts from a reputable supplier

A variance is a document issued by a regulatory authority that allows a food establishment to deviate from certain code requirements. Processes like smoking food for preservation, curing food, or pasteurizing juice on-site are considered specialized processes that carry higher risks and typically require a variance. Simply buying food from an approved, reputable supplier is a standard practice and does not require a variance.

What is a cross-connection?

Answer: physical link between safe water and dirty water

A cross-connection is a dangerous physical link between safe (potable) water and dirty (non-potable) water. This link can allow backflow, where contaminated water flows backward into the safe water supply, posing a severe health hazard. Preventing cross-connections is crucial for maintaining a safe water supply in a food establishment.