All ServSafe Topics
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
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| Bacteria, viruses, parasites and toxins are considered which type of hazard | show 🗑
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| When microorganisms are transfered from one food or surface to another is called | show 🗑
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| show | potentially hazardous
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| show | chemical
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| Loss of customers, lowered employee moral, need to retrain, and embarrassment are all consequences of | show 🗑
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| show | bread
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| which is not a high rick population? infants and preschoolers elderly people people taking certain medications or teenagers | show 🗑
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| show | two or more people
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| Hair, dirt, glass, and metal are all considered which type of hazard | show 🗑
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| show | Foodborne illness
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| show | .85
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| I am associated with the improper reheating of foods such as stews and gravies. I am found in meats and poultry and dishes cooked with these foods. I cause diarrhea and severe abdominal cramps | show 🗑
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| In the acronym FATTOM, F stands for | show 🗑
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| show | bacillus cereus
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| What are the three bacteria which if you are diagnosed with having as a foodborne illness you must be excluded from work | show 🗑
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| show | temperature
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| show | oxygen
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| In the aconym FATTOM, the second T stands for | show 🗑
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| show | acidity
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| show | Vibrio Vulnificus
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| show | 41 degrees to 135 degrees
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| What is the pH range that is optimal for the growth of bacteria? | show 🗑
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| What is another name for potentially hazardous foods? | show 🗑
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| show | Staphylococcus aureus
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| show | salmonella typhi
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| show | shigella spp.
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| show | campylobacter
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| show | E. Coli
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| show | salmonella spp.
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| In the aconym FATTOM, the M stands for | show 🗑
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| show | listeria
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| show | Clostridium botulinum
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| show | mold
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| show | parasites
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| show | Novovirus
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| The category of pathogen that is most easily prevented by using correct personal hygiene is | show 🗑
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| Which illness includes a symptom called jaundice? | show 🗑
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| show | Anisakiasis
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| What is the best way that parasites can be prevented? | show 🗑
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| These cause people to get sick, cannot be destroyed by cooking, and are produced by bacteria as they grow | show 🗑
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| Danger of kidney failure that might lead to death is an issue with | show 🗑
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| The category of pathogen that probably spoils food more than it causes illness is | show 🗑
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| Produce such as berries, lettuce, and basil have been linked to this parasite requiring that these products be purchased from approved suppliers | show 🗑
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| The category of pathogen that includes more instances where controlling time and temperature is the best preventative method is | show 🗑
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| Bacteria tends to grow quickly when it is left in the temperature danger zone. What is the longest time that TCS foods should be left in the TDZ? | show 🗑
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| A sign of spoilage includes white or pink discoloration or slime | show 🗑
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| show | proteins
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| What are the two elements of FAT TOM that a food service operation can control? | show 🗑
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| show | Salmonella typhi
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| The unique symptom of a tingling in the throat and coughing up worms is associated with | show 🗑
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| show | biological
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| Day-care and medical communities have had frequent issues with this parasite | show 🗑
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| The virus that causes general weakness and a mild fever is | show 🗑
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| The term cross contact specifically relates to | show 🗑
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| show | acidic foods
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| A food allergy CAN start to exhibit symptoms | show 🗑
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| Tuna, bonito, mackerel, and mahimahi are commonly associated with which toxin | show 🗑
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| Toxins are most often prevented by | show 🗑
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| Predatory reef fish from the Pacific such as grouper and snapper are associated with which toxin | show 🗑
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| show | Histamine (Scromboid)
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| Copper, zinc, and pewter as well as hand painted pottery can all be sources of | show 🗑
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| The toxin that includes scallops that can eventually lead to confusion, memory loss and death is | show 🗑
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| show | Histamine (Scromboid)
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| show | Brevetoxin (Neurotoxic)
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| One of the reasons that fingernails and fingernail polish are not allowed in the kitchen is that they can become | show 🗑
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| show | Saxitoxin (Paralytic)
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| During handwashing, foodhandlers must vigorously scrub their hands and arms for | show 🗑
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| Foodhandlers don't have to wash their hands after | show 🗑
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| After handwashing, when drying your hands, what should NOT be done | show 🗑
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| Ready-to-eat foods require the employees | show 🗑
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| Good personal hygiene includes | show 🗑
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| show | he must be excluded from the restaurant
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| show | should never be used in place of handwashing
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| During handwashing, the amount of time needed to wet and rinse hands, not including the time to scrub them, is | show 🗑
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| Jane, a garde manger chef who works in a large regional hospital, has been diagnosed with a sore throat and occasionally is running a fever | show 🗑
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| An employee with vomiting or diarrhea can return to work when | show 🗑
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| Food handlers CAN chew gum, eat, drink, and/or smoke when | show 🗑
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| show | she must be excluded from the restaurant
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| Bill, a line cook at a Chinese restaurant, has a sore throat with a fever | show 🗑
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| show | a sore throat with fever
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| show | Frozen solid
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| show | at 135 degrees or above
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| show | It is cooled to 41 degrees F. or lower in 4 hours
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| How far above the floor should food be stored? | show 🗑
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| What is the correct temperature for receiving cold TCS food? | show 🗑
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| show | Open a carton and insert a thermometer stem into the food
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| Live shellfish must be received with what documentation? | show 🗑
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| What is the problem with storing raw ground beef above prepped salads? | show 🗑
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| In top to bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler? | show 🗑
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| show | 7 days
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| show | It has been inspected and complies with local, state, and federal laws
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| Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this? | show 🗑
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| What should be done with an item that has been recalled? | show 🗑
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| show | In front of food with later use-by dates
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| show | Date that the food should be thrown out
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| Create physical barriers between food products | show 🗑
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| Create procedural barriers between food products | show 🗑
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| show | Used to measure the surface temperature of food and equipment. Must be held as close to the product as possible. Remove barriers between thermometer and product (especially metal or glass)
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| show | Adjusting a thermometer in order to get an accurate reading
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| show | Pasteurized eggs or egg products must be used when dishes will be served raw or undercooked
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| food that must be 165°F (74°C) for 15 seconds | show 🗑
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| show | ground meats,injected meats, mechanically tenderized meats, ground seafood, shell eggs hot for service
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| food that must be 145°F (63°C) for 15 seconds | show 🗑
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| food that must be 145°F (63°C) for 4 minutes | show 🗑
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| show | A group of programs, procedures, and measures for preventing foodborne illness.
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| show | Active managerial control. Hazard Analysis Critical Control Point (HACCP)
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| show | Focuses on controlling the CDC’s 5 most common risk factors responsible for foodborne illness
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| The HACCP Philosophy: | show 🗑
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| show | It must be specific to each facility’s menu, customers, equipment, processes, and operations and A plan that works for one establishment may not work for another
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| The Seven HACCP Principles | show 🗑
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| show | workflow, Contamination, Equipment accessibility
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| show | the extent to which a material will absorb liquids
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| Flooring that is highly porous (absorbent) should be avoided since it | show 🗑
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| Nonporous flooring should be used in | show 🗑
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| Coving is | show 🗑
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| coving eliminates? | show 🗑
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| you should look for which two marks when purchasing equipment? | show 🗑
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| NSF International mark: | show 🗑
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| Underwriters Laboratory (UL) marks: | show 🗑
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| how far should the dishwasher from the floor be When selecting and installing dishwashing machines | show 🗑
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| show | Deny pests access to the establishment and food and shelter. Work with a licensed PCO to eliminate pests that do enter
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| show | pathogens such as Salmonella spp., fungi, viruses, and parasite eggs.
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| Government control of food is exercised at three levels. what are they? | show 🗑
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| show | Federal
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| show | meat and meat products, poultry, egg and egg products,dairy products, and All foods shipped across state lines or involving more than one state
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| the FDA inspects Foodservice operations that cross state borders (planes, trains, etc.)true or false? | show 🗑
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| show | A significant pest infestation, Clear evidence of a foodborne illness outbreak related to the establishment, or lack of refrigeration
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| what kind of places are pests usually attracted to? | show 🗑
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| show | pest control operator
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| after pesticides are applied, food-contact surfaces should be...? | show 🗑
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| when should staff recieve food safety training? | show 🗑
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| the manager's responsibility for staff food safety training is to? | show 🗑
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| show | personal hygiene
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| what is the first task in training a large group of servers to prevent contamination of food? | show 🗑
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| in which training method does a trainer ask a series of questions to draw on the knowledge and experience of the learners? | show 🗑
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Created by:
Keri Renai
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