All ServSafe Topics Word Scramble
T S O S A R
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| Question | Answer |
| food that must be 145°F (63°C) for 4 minutes | roasts |
| To be effective, a HACCP system must be based on a written plan | 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 |
| food that must be 165°F (74°C) for 15 seconds | Poultry – including whole and ground chicken, turkey and duck. Stuffing made of fish, meat or poultry. Stuffed meats, seafood, poultry and pasta Dishes that include previously cooked TCS foods. Reheating of foods previously prepared and stored |
| which is not a TCS food: cooked rice, tofu, bread, baked potatoes? | bread |
| after pesticides are applied, food-contact surfaces should be...? | washed, rinsed, and sanitized |
| The category of pathogen that is most easily prevented by using correct personal hygiene is | viruses |
| I am often associated with baked potatoes, cooked vegetables, and rice dishes. I am commonly associated with cooked cereals | bacillus cereus |
| coving eliminates? | sharp corners or gaps that would be impossible to clean |
| what is the first task in training a large group of servers to prevent contamination of food? | assess the training needs of the servers on this topic |
| These cause people to get sick, cannot be destroyed by cooking, and are produced by bacteria as they grow | toxins |
| A food allergy CAN start to exhibit symptoms | immediately after eating the food |
| What are the three bacteria which if you are diagnosed with having as a foodborne illness you must be excluded from work | Salmonella, E.Coli, Shigella |
| Joe, a prep cook, has diarrhea | he must be excluded from the restaurant |
| Which parasite is associated with raw or undercooked fish such as herring and cod? | Anisakiasis |
| Create physical barriers between food products | Assign specific equipment to each type of food. Clean and sanitize work surfaces, equipment, and utensils after each task |
| Mary, a sous chef, has been diagnosed with hepatitis A | she must be excluded from the restaurant |
| Produce such as berries, lettuce, and basil have been linked to this parasite requiring that these products be purchased from approved suppliers | Cyclosporiasis |
| The virus that causes general weakness and a mild fever is | Hepatitis A |
| I am mostly found in humans, particularly in hair, nose, throat and sores. | Staphylococcus aureus |
| Copper, zinc, and pewter as well as hand painted pottery can all be sources of | chemical contaminants |
| In the aconym FATTOM, the second T stands for | time |
| when should staff recieve food safety training? | when an employee is hired, and then periodically after that |
| Symptoms include headache, high fever, rash, and abdominal pain | Salmonella typhi |
| When preparing eggs for high risk populations | Pasteurized eggs or egg products must be used when dishes will be served raw or undercooked |
| you should look for which two marks when purchasing equipment? | NSF and UL |
| Copper and pewter cookware and serveware can become issues in the kitchen when they are used with what types of foods | acidic foods |
| How far above the floor should food be stored? | at least 6 inches |
| all new staff should recieve training on? | personal hygiene |
| Pesticides, food additives, cleaning supplies and toxic metals are considered which type of hazard | chemical |
| I am found in hotdogs, deli meats and unpasteurized dairy.I cause sepsis in newborn infants and spontaneous abortions | listeria |
| Danger of kidney failure that might lead to death is an issue with | Hemorrhagic colitis E. Coli |
| The unique symptom of a tingling in the throat and coughing up worms is associated with | Anisakiasis |
| In the aconym FATTOM, A stands for | acidity |
| You must exclude me from working in your business or labs if you get a foodborne illness from me. I can be found in produce but mostly I am found in ground beef and on surfaces of beef | E. Coli |
| During handwashing, the amount of time needed to wet and rinse hands, not including the time to scrub them, is | 5 - 10 seconds |
| An employee with vomiting or diarrhea can return to work when | when they are symptom free for 24 hours |
| What is another name for potentially hazardous foods? | TCS (Time-temperature control for safety) |
| Two systematic and proactive approaches | Active managerial control. Hazard Analysis Critical Control Point (HACCP) |
| The Seven HACCP Principles | Conduct a hazard analysis. Determine critical control points (CCPs). Establish critical limits. Establish monitoring procedures. Identify corrective actions. Verify that the system works. Establish procedures for record keeping and documentation |
| Underwriters Laboratory (UL) marks: | Equipment is in compliance with NSF standards or UL’s own environmental and public health (EPH) standards |
| 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 | she must be excluded from the restaurant |
| Hand antiseptics that are used in the kitchen | should never be used in place of handwashing |
| Bill, a line cook at a Chinese restaurant, has a sore throat with a fever | he must be restricted from working with or around food |
| The Three Rules of Integrated Pest Management? | Deny pests access to the establishment and food and shelter. Work with a licensed PCO to eliminate pests that do enter |
| After handwashing, when drying your hands, what should NOT be done | use a clean cloth hand towel |
| An illness carried or transmitted to people by food | Foodborne illness |
| 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? | 4 hours |
| food that must be 145°F (63°C) for 15 seconds | seafood, chops, shell eggs for immediate service |
| How long can ready-to-eat TCS food that was prepped in-house be stored if it was held at 41 degrees F. or lower? | 7 days |
| Good personal hygiene includes | reporting illness to your supervisor/instructor |
| One of the reasons that fingernails and fingernail polish are not allowed in the kitchen is that they can become | physical contaminants |
| Of the 5 toxins, which one does not initially include the symptoms of diarrhea and vomiting but instead includes headache and sweating | Histamine (Scromboid) |
| In the aconym FATTOM, the M stands for | moisture |
| Nonporous flooring should be used in | walk-in refridgerators. food-prep areas. restrooms. dishwashing areas |
| In the aconym FATTOM, the first T stands for | temperature |
| I am associated with temperture abused baked potatoes and untreated garlic and oil mixtures.I also cause double vision | Clostridium botulinum |
| what do Cockroaches carry? | pathogens such as Salmonella spp., fungi, viruses, and parasite eggs. |
| A sign of spoilage includes white or pink discoloration or slime | yeast |
| Frozen foods should be received at | Frozen solid |
| The category of pathogen that includes more instances where controlling time and temperature is the best preventative method is | bacteria |
| The category of pathogen that is most easily prevented by purchasing food from reputable, approved suppliers is | parasites |
| which is not a high rick population? infants and preschoolers elderly people people taking certain medications or teenagers | teenagers |
| I am found naturally in the waters of the Gulf of Mexico, Atlantic, and Pacific Oceans. I cause two different illnesses and I can cause death. People with liver disease and diabetes should avoid foods containing my bacteria | Vibrio Vulnificus |
| The USDA is responsible for inspection and quality grading of | meat and meat products, poultry, egg and egg products,dairy products, and All foods shipped across state lines or involving more than one state |
| the manager's responsibility for staff food safety training is to? | make sure that staff has the knowledge and skills to keep food safe |
| An inspector may close an establishment when there is? | A significant pest infestation, Clear evidence of a foodborne illness outbreak related to the establishment, or lack of refrigeration |
| Loss of customers, lowered employee moral, need to retrain, and embarrassment are all consequences of | foodborne illness outbreak |
| A foodborne illness outbreak is when _______________ experience(s) the same illness after eating the same food | two or more people |
| Active Managerial Control | Focuses on controlling the CDC’s 5 most common risk factors responsible for foodborne illness |
| What should be done with an item that has been recalled? | Remove the item from inventory and place it in a secure location |
| Government control of food is exercised at three levels. what are they? | federal, state, and local |
| how far should the dishwasher from the floor be When selecting and installing dishwashing machines | at least 6 inches (15 centimeters) off the floor to permit easy cleaning underneath |
| Bacteria, viruses, parasites and toxins are considered which type of hazard | biological |
| What is the most important factor in choosing a food supplier? | It has been inspected and complies with local, state, and federal laws |
| Coving is | A curved, sealed edge placed between the floor and wall |
| Create procedural barriers between food products | Prepare raw meat, fish, and poultry and ready-to-eat food at different times (when using the same prep table). Purchase ingredients that require minimal preparation |
| in which training method does a trainer ask a series of questions to draw on the knowledge and experience of the learners? | guided discussion |
| Calibration is? | Adjusting a thermometer in order to get an accurate reading |
| The term cross contact specifically relates to | cleaning equipment that has come in contact with food allergens |
| Most bacteria need nutrients such as carbohydates and what to survive? | proteins |
| Hot TCS foods must be received into the food service operation at what temperature | at 135 degrees or above |
| Numbness and dizziness as well as tingling in the mouth, face, arms and legs are symptoms of | Saxitoxin (Paralytic) |
| Foodhandlers must be exluded from working in the restaurant if they get foodborne illness from me. Control flies inside and outside the business. | shigella spp. |
| How should cartons of coleslaw be checked for the correct receiving temperature? | Open a carton and insert a thermometer stem into the food |
| A burning sensation in the throat and reddening of the face and neck are symptoms of | Histamine (Scromboid) |
| The HACCP Philosophy: | If significant biological, chemical, or physical hazards are identified at specific points within a product’s flow through the operation, they can be:Prevented, Eliminated, or Reduced to safe levels |
| A well-designed kitchen will address | workflow, Contamination, Equipment accessibility |
| The toxin that includes scallops that can eventually lead to confusion, memory loss and death is | Domoic Acid (Amnesic) |
| Food handlers CAN chew gum, eat, drink, and/or smoke when | taking a break during the work day |
| What is the problem with storing raw ground beef above prepped salads? | Cross-contamination |
| During handwashing, foodhandlers must vigorously scrub their hands and arms for | 10 - 15 seconds |
| Predatory reef fish from the Pacific such as grouper and snapper are associated with which toxin | Ciguatoxin (Ciguatera) |
| I am commonly associated with poultry but I mostly contaminate water | campylobacter |
| When microorganisms are transfered from one food or surface to another is called | cross contamination |
| Bacteria, viruses, parasites and toxins are considered which type of hazard | biological |
| Milk can be received at 45 degrees F. under what condition | It is cooled to 41 degrees F. or lower in 4 hours |
| What is the best way that parasites can be prevented? | purchasing from approved suppliers |
| What is the temperature range for the temperature danger zone? | 41 degrees to 135 degrees |
| 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? | Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts |
| Toxins are most often prevented by | Buying from approved, reputable suppliers |
| U.S. Department of Agriculture (USDA) and the Food and Drug Administration (FDA)are in which government controlled level? | Federal |
| Porosity is | the extent to which a material will absorb liquids |
| In the acronym FATTOM, F stands for | food |
| The virus that is extremely contagious causing diarrhea and vomiting is | Novovirus |
| The category of pathogen that probably spoils food more than it causes illness is | fungi |
| Which illness includes a symptom called jaundice? | Hepatitis A |
| What is the pH range that is optimal for the growth of bacteria? | 7.5-4.6 |
| food that must be 155°F (68°C) for 15 seconds | ground meats,injected meats, mechanically tenderized meats, ground seafood, shell eggs hot for service |
| What must be included on the label or TCS food that was prepped in-house? | Date that the food should be thrown out |
| what is a PCO? | pest control operator |
| what kind of places are pests usually attracted to? | damp, dark and dirty places |
| Day-care and medical communities have had frequent issues with this parasite | Cryptosporidiosis |
| What are the two elements of FAT TOM that a food service operation can control? | time and temperature |
| Tuna, bonito, mackerel, and mahimahi are commonly associated with which toxin | Histamine (Scromboid) |
| Time-temperature control for safety is another way to express the term | potentially hazardous |
| Frozen shrimp is rejected during receiving for having large ice crystals on the food and packaging. What is the problem that caused this? | time-temperature abuse |
| 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 | clostridium perfringens |
| Hair, dirt, glass, and metal are all considered which type of hazard | physical |
| I am found in ready to eat foods and beverages. Foodhandlers diagnosed with me must be excluded from the workplace | salmonella typhi |
| Live shellfish must be received with what documentation? | Shellstock identification tag |
| In the aconym FATTOM, the O stands for | oxygen |
| describe Infrared Thermometers | 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) |
| What grows under conditions including high acid and low water activity and can produce toxins called aflatoxins? | mold |
| When storing food using the FIFO method, where should the food with the earliest use-by dates be stored? | In front of food with later use-by dates |
| What is the water activity level for most potentially hazardous foods? | .85 |
| NSF International mark: | Equipment has been evaluated, tested, and certified as meeting international commercial food equipment standards |
| the FDA inspects Foodservice operations that cross state borders (planes, trains, etc.)true or false? | true |
| Flooring that is highly porous (absorbent) should be avoided since it | Creates an ideal environment for microorganisms |
| What is the correct temperature for receiving cold TCS food? | 41 degrees F. or lower |
| I can be associated with beef, ready to eat foods and other farm animals. You must exclude me from working in your business or labs if you get a foodborne illness from me | salmonella spp. |
| Ready-to-eat foods require the employees | to wear gloves |
| Foodhandlers don't have to wash their hands after | sanitizing the table |
| A Food Safety Management System is | A group of programs, procedures, and measures for preventing foodborne illness. |
| This toxin in clams, mussels and oysters exhibits the symptom of reversal of hot and cold sensation as well as tingling and numbness | Brevetoxin (Neurotoxic) |
| An employee must be excluded from a food service establishment that serves a high risk populations if they have | a sore throat with fever |
Created by:
Keri Renai
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