Free ServSafe Exam Flashcards

Disease transmitted through food. Caused by pathogens (bacteria, viruses, parasites) or toxins. Symptoms: nausea, vomiting, diarrhea, fever. High-risk populations: elderly, young children, pregnant women, immunocompromised (YOPI).

Six pathogens requiring food handlers to be excluded from work: Salmonella Typhi, Shigella, E. coli O157:H7, Hepatitis A, Norovirus, Nontyphoidal Salmonella. Must report to manager if diagnosed.

Bacteria found in poultry, eggs, meat, dairy. Prevention: cook poultry to 165°F, avoid cross-contamination, don't use cracked eggs. Onset: 6-48 hours. Symptoms: diarrhea, fever, abdominal cramps.

Highly contagious virus. Leading cause of foodborne illness outbreaks. Spread through fecal-oral route, contaminated food/surfaces. Prevention: proper handwashing, exclude sick workers. Onset: 24-48 hours.

Bacteria found in undercooked ground beef, contaminated produce. Can cause severe illness and kidney failure (HUS). Prevention: cook ground beef to 155°F, avoid cross-contamination. Very low infectious dose.

Virus attacking the liver. Spread through fecal-oral route, contaminated food/water. Prevention: proper handwashing, exclude infected workers, cook shellfish properly. Can survive on surfaces for months.

41°F to 135°F (5°C to 57°C). Range where bacteria grow most rapidly. Food should not remain in TDZ for more than 4 hours total. Keep cold foods cold, hot foods hot.

Occurs when food stays in the Temperature Danger Zone too long. Causes: food not cooked to proper temperature, not held correctly, not cooled properly. Prevention: monitor temperatures, follow time limits.

Poultry: 165°F (15 sec). Ground meat: 155°F (15 sec). Pork, beef, seafood, eggs for immediate service: 145°F (15 sec). Roasts: 145°F (4 min). Vegetables: 135°F. Reheating: 165°F (15 sec).

Cool food from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 more hours. Total cooling time: 6 hours maximum. Methods: ice bath, shallow pans, ice paddles, blast chiller.

Four safe methods: 1) Refrigerator (41°F or below), 2) Running water (70°F or below), 3) Microwave (if cooking immediately), 4) As part of cooking process. Never thaw at room temperature.

Hot TCS food must be held at 135°F or higher. Check temperature every 4 hours. Never use hot holding equipment to reheat food—food must reach 165°F before holding. Cover food to maintain temperature.

Time/Temperature Control for Safety. Foods requiring time and temperature control to prevent pathogen growth. Include: meat, poultry, fish, dairy, eggs, cooked rice/pasta, cut melons, cut tomatoes, sprouts, garlic in oil.

Foods consumed without further cooking: salads, deli meats, bread, washed fruit. Never touch with bare hands—use gloves, tongs, deli paper. High risk for contamination since no kill step.

Required for all shellfish received. Must include: harvest location, harvest date, dealer certification. Keep tags on file for 90 days from sale date. Helps trace illness outbreaks.

Five steps: 1) Wet hands with warm water. 2) Apply soap. 3) Scrub for 10-15 seconds (hands, arms, under nails). 4) Rinse thoroughly. 5) Dry with single-use towel. Total time: 20+ seconds.

Before starting work, handling food, putting on gloves. After: using restroom, touching body/face, sneezing/coughing, handling raw meat, taking out garbage, handling chemicals, touching dirty surfaces, eating/smoking/drinking.

Must be worn when handling ready-to-eat foods. Change: when torn, when switching tasks, after handling raw meat, every 4 hours during continuous use. Never wash and reuse. Handwashing required before gloving.

Clean clothing/uniform, hair restraints (hat or net), closed-toe non-slip shoes, minimal jewelry (plain wedding band allowed), no nail polish or artificial nails (unless wearing gloves), clean apron.

Food handlers must report: vomiting, diarrhea, jaundice, sore throat with fever, infected cuts. Manager must exclude workers with vomiting/diarrhea, restrict those with other symptoms. Report Big Six diagnoses to health department.

Transfer of pathogens from one surface/food to another. Types: Direct (raw meat touching cooked), Indirect (via hands, equipment, surfaces). Prevention: separate storage, dedicated equipment, proper cleaning.

Top to bottom by cooking temperature: Ready-to-eat foods (top), then seafood (145°F), whole cuts of beef/pork (145°F), ground meat (155°F), poultry (165°F - bottom). Prevents dripping onto lower-temp foods.

System to prevent cross-contamination. Common colors: Red (raw meat), Yellow (raw poultry), Blue (raw seafood), Green (produce), White (dairy/bread), Brown (cooked meat). Wash between uses regardless.

Foreign objects in food: glass, metal, hair, bandages, jewelry, fingernails. Prevention: hair restraints, no jewelry, proper equipment maintenance, careful can opening, covered bandages with gloves.

Chemicals getting into food: sanitizers, cleaners, pesticides, toxic metals. Prevention: store chemicals away from food, label all containers, use food-grade equipment, never store food in galvanized containers (acidic foods + zinc = toxic).

Cleaning: removes visible dirt and food particles. Sanitizing: reduces pathogens to safe levels. Both required—clean first, then sanitize. Cleaning alone doesn't kill bacteria; sanitizing alone doesn't remove soil.

Standard for manual warewashing. Sink 1: Wash with detergent (110°F minimum). Sink 2: Rinse with clean water. Sink 3: Sanitize (chemical or hot water 171°F). Air dry—never use towels.

Chlorine (bleach): 50-100 ppm, 75°F water, 7 seconds contact. Quaternary ammonium (quats): 200-400 ppm per manufacturer, 75°F water, 30 seconds. Iodine: 12.5-25 ppm, 68°F water, 30 seconds.

Paper strips used to verify sanitizer concentration. Match color to chart for ppm reading. Test solution at least every 2 hours or when freshly made. Different strips for chlorine vs quats.

Any surface touching food: cutting boards, counters, equipment, utensils. Must be: smooth, non-absorbent, easy to clean, safe materials. Clean and sanitize: every 4 hours, between different foods, after interruption.

Hazard Analysis Critical Control Point. Systematic approach to food safety. Seven principles: 1) Analyze hazards, 2) Identify CCPs, 3) Establish critical limits, 4) Monitor CCPs, 5) Corrective actions, 6) Verification, 7) Record-keeping.

Step where control can be applied to prevent, eliminate, or reduce hazard. Examples: cooking (kills pathogens), holding (prevents growth), refrigeration (slows growth). Must be monitored with critical limits.

Manager's responsibility to control foodborne illness risk factors. Includes: proper personal hygiene, proper cooking temps, preventing contamination, using approved suppliers, maintaining equipment.

Protecting food from intentional contamination (terrorism, sabotage). A.L.E.R.T.: Assure (suppliers approved), Look (monitor operations), Employees (background checks), Reports (unusual activity), Threat (have plan).

Cold TCS food: 41°F or below. Frozen food: frozen solid. Live shellfish: air temp 45°F, internal 50°F. Hot food: 135°F or higher. Reject if temperature is wrong—sign of time-temperature abuse.

Reject food with: wrong temperature, damaged packaging, pest evidence, abnormal color/texture/odor, expired dates, missing documentation. Document rejection. Return to delivery driver.

Stock rotation method. Older products placed in front, used first. New deliveries go to back. Prevents spoilage and waste. Check dates regularly. Mark items with received date.

Temperature: 50-70°F ideal. Humidity: 50-60%. Store food 6 inches off floor, away from walls. Keep in original packaging or food-grade containers. Store away from chemicals. Good ventilation.

Droppings, gnaw marks, nesting materials, tracks/grease marks, live/dead pests, damaged food packaging, unusual odors. Regular inspections essential. Report immediately to management/PCO.

Comprehensive pest prevention approach. Three rules: 1) Deny access (seal gaps, self-closing doors), 2) Deny food/water/shelter (clean up, proper storage), 3) Work with licensed PCO for treatment.

Licensed professional for pest management. Only PCO should apply pesticides in food establishment. Keep records of all treatments. Inform PCO of any pest sightings between visits.

Dedicated sinks for handwashing only. Must have: warm running water, soap, disposable towels or hand dryer, garbage container. Post handwashing signs. Never use for food prep or dumping liquids.

Adequate lighting for safety and cleanliness. Minimum: 50 foot-candles in prep areas, 20 foot-candles in handwashing/warewashing, 10 foot-candles in walk-ins/dry storage. Shielded/shatter-resistant bulbs in food areas.

Prevents contaminated water from flowing back into clean water supply. Methods: air gap (2x pipe diameter), vacuum breaker, backflow preventer device. Required on all hose connections.

Device that captures grease before it enters sewer. Required for commercial kitchens. Must be cleaned regularly (monthly or per local code). Prevents sewer blockages and backups.

Nine major food allergens (FDA): Milk, Eggs, Fish, Shellfish, Tree nuts, Peanuts, Wheat, Soybeans, Sesame. Must be declared on food labels. Can cause severe reactions including anaphylaxis.

Transfer of allergen from one food to another. Different from cross-contamination (pathogens). Prevention: separate equipment, clean/sanitize surfaces, dedicated fryers, proper staff training. Cooking doesn't destroy allergens.

Take all requests seriously—can be life-threatening. Check ingredients/recipes, prevent cross-contact, inform kitchen, use clean equipment, deliver separately. When in doubt, don't serve the item. Know emergency procedures.

Regulatory visit to assess food safety compliance. Inspector checks: food temps, hygiene practices, equipment, pest control, cleaning. Violations classified as critical (immediate health risk) or non-critical. Must allow inspector access.

Training required in most jurisdictions. Covers: foodborne illness, personal hygiene, temperature control, cross-contamination, cleaning/sanitizing. Manager certification (ServSafe, etc.) typically more comprehensive. Renew as required.