ServSafe® Food Managers Certification Class 7th Edition Review

These flashcards cover key concepts and details from the ServSafe® Food Managers Certification Class, helping you to prepare for your exam.

What is a foodborne illness?

A disease transmitted to people by food.

What qualifies as a foodborne illness outbreak?

Two or more people have the same symptoms after eating the same food, an investigation is conducted, and the outbreak is confirmed by laboratory analysis.

What are the three categories of contaminants?

Biological, Chemical, Physical.

What are biological contaminants?

Pathogens that can cause foodborne illness, including viruses, parasites, fungi, and bacteria.

What are the five most common food-handling mistakes?

1. Purchasing food from unsafe sources 2. Failing to cook food correctly 3. Holding food at incorrect temperatures 4. Using contaminated equipment 5. Practicing poor personal hygiene.

What is time-temperature abuse?

Food has been held too long at temperatures that are favorable for pathogen growth.

What is cross-contamination?

Pathogens transferred from one surface or food to another.

What is the temperature danger zone for food?

41°F to 135°F (5°C to 57°C).

What is TCS food?

Food that requires time and temperature control for safety.

List some examples of TCS food.

Milk and dairy products, meat, fish, baked potatoes, tofu, sliced melons, shell eggs, poultry.

What is considered ready-to-eat food?

Food that can be eaten without further preparation, washing, or cooking.

Which populations are at high risk for foodborne illnesses?

Elderly, preschool-age children, and individuals with compromised immune systems.

What actions can cause foodborne illness due to poor personal hygiene?

Failing to wash hands correctly after using the restroom, coughing or sneezing on food, or touching wounds.

What is the role of government agencies in food safety?

Inspect food and enforce food safety regulations to prevent foodborne illnesses.

What does the FDA do?

Inspects all food except meat, poultry, and eggs and issues the Food Code.

What is a food defense program?

A plan to protect food from intentional contamination.

What is the A.L.E.R.T. tool?

A tool created by the FDA to help develop a food defense program.

How can food service operations prevent cross-contamination?

Use separate equipment for different types of food, clean and sanitize work surfaces after each task.

What are some common methods to keep food safe?

Purchasing from approved suppliers, controlling time and temperature, preventing cross-contamination, practicing personal hygiene, cleaning and sanitizing.

What is the difference between cleaning and sanitizing?

Cleaning removes dirt and food particles; sanitizing reduces pathogens to safe levels.

What must food handlers do before and after handling food?

Wash their hands.

What is the correct way to use single-use gloves?

Change gloves when they are dirty or torn, before starting a new task, and after handling raw meat.

What should you do if a food handler shows symptoms of illness?

Exclude them from working with food.

What are the four acceptable methods for thawing food?

1. In the cooler 2. Under running water 3. In the microwave 4. As part of the cooking process.

What is FIFO?

First In, First Out; a method of stock rotation based on use-by dates.

What must food service operations do when there are power outages?

Determine if there's a significant risk to food safety and notify local regulatory authorities.

What is a critical control point (CCP)?

Steps in the food flow process where hazards can be prevented, eliminated, or reduced to safe levels.

Why is proper handwashing essential?

To prevent the spread of pathogens and foodborne illnesses.

What are the four types of pathogens?

Bacteria, viruses, parasites, and fungi.

What is the purpose of a Hazard Analysis Critical Control Point (HACCP) plan?

To identify significant hazards and establish control measures.

What is active managerial control?

Implementing procedures to control the five common risk factors for foodborne illness.

When should cleaning and sanitizing of surfaces take place?

After they're used, before working with different food types, and after four hours of continual use.

What must be done when receiving deliveries?

Check for the supplier's approval, inspect for contamination, check temperatures.

What is the importance of training staff in food safety?

To ensure they understand and follow food safety guidelines.

What should be labeled on food according to FDA regulations?

Common name, ingredient list, allergen information.

What action must be taken for recalled food items?

Remove from inventory and place in a secure location.

What temperature must poultry be cooked to?

165°F for 15 seconds.

How should food be stored in a refrigerator?

At temperatures of 41°F (5°C) or lower.

What temperature should TCS food be held at?

135°F or higher for hot food and 41°F or lower for cold food.

What is cleaning program's role in food service?

To establish schedules and methods for maintaining cleanliness.

What should staff do if they see a food safety violation?

Correct the situation immediately.

What should be done with unneeded items in storage areas?

Keep items organized and avoid overloading.

What is the purpose of sanitizer effectiveness concentration testing?

To ensure sanitizer solutions are mixed correctly for effectiveness.

What are common food allergens?

Milk, eggs, fish, peanuts, soy, wheat, crustaceans, tree nuts.

What must food handlers report to management?

Any health issues or symptoms that may affect food safety.

What is the correct action if a food handler has jaundice?

Exclude them from the operation.

What are some examples of physical contaminants?

Metal shavings, broken glass, fruit pits.

What is the role of an emergency contact list?

To assist in communication during a foodborne illness outbreak.

What is an approved, reputable supplier?

A supplier inspected and compliant with local and federal laws.

How can risks of foodborne illness be controlled in food service operations?

By implementing good personal hygiene practices, supplier specifications, and training.

What is used to protect food from contamination during service?

Food covers and sneeze guards.

What is the maximum time hot food can be held without temperature control?

Four hours.

How should outdoor garbage containers be maintained?

Placed on a smooth, durable surface and kept covered.

What must be done with spoiled or damaged food?

It must be thrown out to prevent contamination.

What does the term 'time-temperature abuse' refer to?

Food being held at unsafe temperatures for extended periods.

What should be done if food is returned by a customer?

Do not re-serve it unless it is unopened and in good sanitary condition.

What are some causes of imminent health hazards?

Electrical power outages, flooding, sewage backups.

Which government agency inspects meat and poultry products?

The U.S. Department of Agriculture (USDA).

What is the pH range that bacteria thrive in?

Bacteria grow best in food that is neutral to slightly acidic (pH around 7).

What methods can be used to cool food quickly?

Ice-water baths, stirring with ice paddles, exposure to a blast chiller.

What actions will prevent the spread of allergens?

Using separate utensils, cleaning surfaces, and training staff.

What are the guidelines for using chemical sanitizers?

Follow manufacturers' instructions, mix to correct concentrations, change solutions when they are dirty.