1. ServSafe Review Session 2015 YOU WILL REMEMBER EVERYTHING WE HAVE TAUGHT YOU!!!

2. Which foods may be associated with parasites?

3. Seafood (freeze to prevent parasites) Wild game Food processed with contaminated water: i.e. produce

4. Give one example of each type of possible contaminant: physical, chemical, biological, and cross contamination

5. Physical- fishbone, metal shavings Chemical- sanitizing solution Cross-using the same cutting board Biological – viruses, fungi, bacteria, parasites

6. What type of physical contaminant could possibly be found in fish or chicken?

7. Fishbone or chicken bone

8. In what order should the following items be placed in a cooler: raw ground pork, raw fish, raw steak, raw crab cakes, and raw chicken

10. How can chemical contamination can be prevented?

11. Follow manufacturer’s directions and procedures

12. TCS food that is prepared on site must be held at what temperature? For a maximum of how many days?

13. TCS food that is prepared on site must be held at what temperature? 41 degrees or lower For a maximum of how many days? 7 days

15. When should linen in bread baskets be replaced?

16. Replace with each new customer

17. When leaving work where should food handlers place their dirty aprons?

18. Washable laundry bag

19. When using a sanitizing solution in a food prep area what must be done in order to be sure it is being used correctly?

20. Use a test kit

21. Floor mounted equipment that is not easy to move must be how far off the floor?

22. 6 inches off the floor

23. Tabletop equipment should be how far off the floor?

24. 4 inches off the floor Remember…table has 4 legs, 4 inches off the floor

25. What part of a glass should not be held when serving a customer?

26. Rim

27. What minimum temperature should the wash sink in a three compartment sink be?

28. 110 degrees

29. Sanitizing solution should be prepared with what type of water?

30. Hard water makes the sanitizing solution LESS EFFECTIVE

31. Which restaurant job allows the use of nail polish?

32. hostess

33. Why should someone be assigned to monitor and record the temperature on a steam table?

34. Avoid time-temperature abuse

35. Why is it important for food handlers serving off-site catered food to know the ingredients of the food?

36. allergies

37. Why should operations only purchase foods from approved suppliers?

38. Make sure that the food is high quality

39. Why should meat be kept cold when thawing?

40. Prevent the growth of bacteria

41. Why is purchasing the first step in food safety control?

42. To ensure the product is high quality

43. List the principles of HACCP and an example of each

44. 1.Conduct a hazard analysis 2.Determine critical control point (CCP) 3.Establish critical limits 4.Establish monitoring procedures 5.Identify corrective actions 6.Verify that the system works 7.Establish procedures for record keeping and documentation

46. Create a chart of food storage order

48. Create a chart of the receiving temperatures

49. FoodTemperature Cold41 Live Shellfish45 Shucked Shellfish45 Milk45 Shell Eggs45 Hot Food135 Frozen foodFrozen Solid

50. Create a chart of the internal temperature minimums for each food

51. FoodTemperature Whole meat and fish145 Ground meat155 Poultry165 Microwave165 Reheat165

53. List each federal agency and its purpose

54. FDA- inspects all food except meat, poultry, and eggs Regulates food transported across state Issues Model Food Code USDA – regulates and inspects meat, poultry, and eggs Across state lines CDC & PHS – Conduct research on cause of foodborne illness outbrakes

55. How often should food prep utensils be cleaned and sanitized? i.e. salad bar

56. Every 4 hours

57. What are signs of poor ventilation in an operation?

58. Grease and oil build on walls

59. What does the NSF/ANSI responsible for?

60. Equipment approval i.e. dishwasher

61. What is the purpose of a consumer advisory? When do you need to post it on the menu?

62. What is the purpose of a consumer advisory? Raw and undercooked ingredients When do you need to post it on the menu? Increased risk of foodborne illness

63. What is the purpose of sneeze guards?

64. To protect from food contamination from food handlers and customers

65. When receiving food, how is the temperature measured for: Meat/poultry/fish – Soft bulk package – ROP food (vacuum-packed) – Other packaged food –

66. When receiving food, how is the temperature measured for: Meat/poultry/fish – insert thermometer into the thickest part of meat Soft bulk package – fold package over thermometer

67. When receiving food, how is the temperature measured for: ROP food (vacuum-packed) – fold package over thermometer Other packaged food (carton of milk) –insert thermometer into the food (milk)

68. What are some examples of TCS foods?

69. Milk and dairy Meat Fish Baked potatoes Tofu and soy Sliced/cut melons and tomatoes Eggs Poultry Shellfish Heated Plant food Sprouts/Spro ut seeds Untreated garlic oil

70. Look up the origins of biological toxins.

71. -Seafood -Mushrooms -Certain plants

72. What are some safe methods for cooling food?

73. Shallow pan – arroz con pollo Ice water bath Blast chiller Ice paddle Ice or cold water as ingredient – soup Cutting meat into smaller pieces (roast)

74. What prevents a backflow?

75. Vacuum breaker or air gap

76. How long should shellstock tags be kept after the last shellfish is used?

77. 90 days

78. What are some ways to prevent parasites?

79. Buy from approved reputable suppliers Cook to minimum internal temperature Make sure fish served raw or undercooked was frozen properly

80. List the steps for cooking TCS food in the microwave.

81. 1.Cover food to prevent dryness 2.Rotate or stir halfway through the cooking process 3.Let the covered food stand for at least two minutes 4.Check the temperature in at least two places

82. Videos Dumpster Diving http://www.local10.com/news/restaurants-buy- dumpsterpicked-produce/21553848 http://www.local10.com/news/dumpster-diving-part- i/21528120 Monsters Inside Me: Parasites http://www.animalplanet.com/tv-shows/monsters- inside-me/videos/really-bad-sushi/ Jack-In-The-Box http://www.about- ecoli.com/ecoli_outbreaks/view/jack-in-the-box-e-coli- outbreak/#.VOKUI_ly7h4