The Flow of Food: Service
What is the correct internal temperature for food being hot-held for service?
135°F (57°C) or above
Three components of active managerial control include
identifying risks, training, and corrective action.
Food contact surfaces must be easy to clean, durable, resistant to damage, and
smooth.
Surfaces can be sanitized using chemicals or
heat
What is a basic rule of an Integrated Pest Management program?
Work with a pest control operator.
Which government agency is responsible for issuing the Food Code?
FDA
When should staff be trained on food safety?
Immediately after being hired
Why should food be covered when it is being held?
Covers help maintain a food’s internal temperature.
An imminent health hazard, such as a water supply interruption, requires immediate correction or
closure of the operation.
What is a cross-connection?
A physical link between sources of safe and dirty water
What should be done to ensure that a chemical sanitizer being used on a food-prep surface is at the correct strength?
Use a test kit to check the sanitizer’s concentration when mixing it.
What is the most effective way to eliminate pests that have entered the operation?
Work with a licensed pest control operator (PCO).
Which government agency investigates foodborne illness outbreaks for other agencies?
CDC
Which staff members need general food safety knowledge?
All staff members
With approved procedures in place, how long can cold food be held without temperature control if it does not exceed 70°F (21°C)?
6 hours
What three phases must a crisis management program focus on?
Preparation, Response, Recovery
What is the minimum acceptable temperature for water at a handwashing station?
75°F (24°C)
What is the minimum temperature that water must be to sanitize surfaces?
171°F (77°C)
Nesting materials are found in a drawer under a prep table. What type of pest may be present?
mice
Which government agency is responsible for inspecting all food except meat, poultry, and eggs?
FDA
When should staff be retrained in food safety?
Periodically
What is the maximum allowable internal temperature when cold-holding TCS food?
41°F (5°C)
A group of practices and procedures intended to prevent foodborne illness is called
a food safety management system.
What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
Smooth and durable
What must operations have to effectively clean up vomit and diarrhea?
Written procedures
What is the greatest danger that pests pose to a foodservice operation?
Spread of disease
Which government agency inspects foodservice operations?
State and local regulatory agencies
When is technology-based training most appropriate?
When staff members need to learn at their own pace
Which item may be re-served to another customer?
Unopened condiment packets
A manager’s responsibility to actively control risk factors for foodborne illnesses is called
active managerial control.
Grease and condensation buildup on surfaces can be avoided with correct
ventilation
What should the water temperature be in the detergent compartment of a three-compartment sink?
110°F (43°C)
What should be done when storing food and supplies to discourage pests?
Rotate them in storage.
Which government agency regulates food transported across state lines?
EPA
What does a food handler certification represent?
Proof that an employee has received proper food safety training
How should utensils for serving TCS food be stored during service?
In the food with the handle above the container rim
When should an imminent health hazard be corrected?
Immediately
Organizations that certify or classify that foodservice equipment meets sanitary design and construction standards must be accredited by the
ANSI National Accreditation Board (ANAB).
In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse?
180°F (82°C)
Why should an operation avoid purchasing and applying pesticides?
They can be harmful if applied incorrectly.
What type of foodservice operation is subject to a regulatory inspection?
All operations that serve food
After watching employees incorrectly wash their hands during dinner service, a manager decides to retrain staff on proper handwashing procedures. What is this an example of?
Monitoring on the job performance
Why is it hazardous to reheat food with hot-holding equipment?
Most equipment does not pass food through the temperature danger zone quickly enough
What is a critical control point (CCP)?
A point in the process where a hazard can be prevented, eliminated, or reduced to safe levels
What is the best way to prevent backflow?
Avoid creating a cross-connection
What is the definition of sanitizing?
Reducing the pathogens on a surface to safe levels
What is a sign that rats or mice may be present in the operation?
Signs of gnawing in storage areas
Which government agency inspects meat, poultry, and eggs?
USDA
A manager wants to demonstrate the process of sanitizing a prep table for a new hire. What should the trainer do first?
Tell the new hire how to sanitize the table
An operation has a buffet with 8 different items on it. How many serving utensils are needed to serve the items on the buffet?
8
A pest-control program is an example of a(n)
Which organization develops standards for the sanitary design and construction of foodservice equipment?
NSF
The three most common types of chemical sanitizers are
chlorine, iodine, and quats.
What information should be recorded and shared with the pest control operator if pests are spotted at the operation?
Date, time, location
When will health inspectors typically arrive?
Without warning
What is an important tool in preventing employees from experiencing the “forgetting curve”?
Repetition of key information