FlashcardsServSafe Manager Pre-Test Flashcards
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This 208-card flashcard set prepares food service managers for the ServSafe Manager certification exam. It covers foodborne illness prevention, pathogens like Salmonella and Listeria, the FAT TOM growth factors, HACCP principles, proper food storage and cooking temperatures, and crisis management. Use it for certification exam preparation or as a comprehensive review of food safety regulations and practices.
Terms in This Set
- What is a foodborne illness outbreak?
- An illness is considered an outbreak when:
- How Foodborne illnesses Occur and what are the three categories?
- Five risk factors for foodborne illness:
- Time-temperature abuse
- Cross-contamination
- Poor personal hygiene can cause a foodborne illness when food handlers:
- Poor cleaning and sanitizing can cause a foodborne illness when:
- TCS food is
- Ready-to-eat food is
- TCS Food Examples
- TCS Food Examples Continued
- These people have a higher risk of getting a foodborne illness:
- The person in charge of an operation must:
- According to the FDA, a food safety manager should ensure that an operation meets standards that include
- Marketing Food Safety
- Agencies Responsible for Preventing Foodborne Illness
- Agencies Responsible for Preventing Foodborne Illness Continued
- Agencies Responsible for Preventing Foodborne Illness Continued
- Agencies Responsible for Preventing Foodborne Illness Continued
- Chapter 1
- Biological contamination, a serious risk to food safety, occurs from microorganisms.
- Ways that food handlers can contaminate food include:
- Common symptoms of foodborne illness:
- The FDA identified these pathogens as highly infectious and capable of causing severe illness (The Big 6):
- Characteristics of bacteria:
- What Bacteria Need to Grow: Food and Acid. FAT TOM
- FAT TOM
- FAT TOM
- Controlling FAT TOM Conditions
- Bacterial Growth
- Major Foodborne Bacteria #1
- Major Foodborne Bacteria #1 Continued
- Major Foodborne Bacteria #2
- Major Foodborne Bacteria #2 Continued
- Major Foodborne Bacteria #3
- Major Foodborne Bacteria #3 Continued
- Major Foodborne Bacteria #4
- Major Foodborne Bacteria #4 Continued
- Foodborne Bacteria - Other
- General Information about Viruses
- General Information about Viruses
- Major Foodborne Viruses #1: Virus: Hepatitis A Illness: Hepatitis A
- Major Foodborne Viruses #1 Continued: Virus: Hepatitis A
- Major Foodborne Viruses #2: Virus: Norovirus
- Major Foodborne Viruses #2 Virus: Norovirus Continued
- 2.4 General Information about Parasites
- Foodborne Parasites - Other Parasite: Anisakis simplexIllness: Anisakiasis
- Foodborne Parasites - Other Parasite: Giardia duodenalisIllness: Giardiasis
- 2.5 General Information about Fungi
- 2.6 Biological Toxins
- Foodborne Toxins - Other Toxin: Ciguatoxin Illness: Ciguatera fish poisoning
- Chapter 2
- 3.1 Physical Contaminants
- Physical Contaminants
- Physical Contaminants
- Chemical Contaminants
- Chemical Contaminants Continued
- 3.2 Deliberate Contamination of Food
- Food Defense Program
- 3.2 Deliberate Contamination of Food
- 3.3 Food Allergens
- Common Food Allergens: The Big Nine
- Preventing Allergic Reactions: Service
- Preventing Allergic Reactions: Kitchen
- Preventing Allergic Reactions: FIVE GUYS Specific
- Common Food Allergens at Five Guys
- Preventing Allergic Reactions
- Responding to a Food-borne Illness Outbreak
- 4.1 How Food Handlers Contaminate Food
- Diseases Not Transmitted through Food
- An operation’s personal hygiene program should include:
- How to properly wash hands:
- Food handlers must wash their hands before:
- Activities after which a food handler must wash their hands include:
- Avoid bare-hand contact with ready-to-eat food unless it
- Fingernails/Infected wounds or boils
- Single-Use Gloves
- Situations when a food handler should change gloves include:
- The Flow of Food:
- Cross-contamination can occur almost anywhere within the Flow of Food. Steps to reduce the risk include:
- Food is being time-temperature abused whenever it is
- Steps to prevent time-temperature abuse include:
- Time-Temperature Control
- A bimetallic stemmed thermometer checks temperatures from 0°F to 220°F (–18°C to 104°C). They should have the following features:
- Thermocouples and Thermistors/Infrared Thermometers
- Maximum Registering Thermometer/Time-temperature Indicator
- How to Calibrate Thermometers
- General Thermometer Guidelines
- Calibrate thermometers at these times.
- General Thermometer Guidelines: When checking the temperature of food:
- Purchase food from approved, reputable suppliers.
- Receiving guidelines:
- Rejection & Recalls
- 6.3 General Inspection Guidelines
- Temperature criteria for deliveries:
- General Inspection Guidelines Continued
- General Inspection Guidelines Continued
- General Inspection Guidelines: Food Quality
- 7.1 General Storage Guidelines: labeling food
- General Storage Guidelines: Date-marking
- General Storage Guidelines: Date-marking continued
- General Storage Guidelines: Rotation
- Preventing Cross-contamination: Guidelines to prevent cross-contamination in storage include:
- Preventing Cross-contamination: Storage Order
- 7.2 Storing Specific Types of Food Meat
- Storing Specific Types of Food Continued Fish
- Storing Specific Types of Food Shellfish
- Storing Specific Types of Food Eggs
- Storing Specific Types of Food Poultry
- Storing Specific Types of Food Fresh Produce
- Storing Specific Types of Food Dry Food
- Preparation: Reduce the risk of time-temperature abuse and cross-contamination while prepping food:
- General Preparation Practices
- Thawing TCS Food
- Prepping Specific Food #1: Meat, Seafood, and Poultry:
- Prepping Specific Food #1: Salads containing TCS food
- Prepping Specific Food #2: Eggs and Egg Mixtures
- Prepping Specific Food #3: Battering and Breading/Fresh Juice
- Prepping Specific Food #4: Produce & Ice
- Prepping Practices with Special Requirements: Practices requiring a variance include
- 8.2 Cooking Food: The only way to reduce pathogens in food to safe levels is to cook it to its correct minimum internal temperature.
- General cooking guidelines:
- Consumer Safety: Consumer Advisories
- Operations serving high-risk populations should never serve:
- Partial Cooking During Prepping:
- 8.3 Cooling and Reheating Food
- Factors that can affect how quickly food cools:
- Cooling Food: Methods for Cooling Food
- Reheating Food
- 9.1 Holding Food for Service: General Rules for Holding Food
- Holding Cold Food without Temperature Control: Cold food can be held without temperature control for up to six hours if certain condition are met including:
- Holding Hot Food without Temperature Control: Hot food can be held without temperature control for up to four hours if:
- 9.2 Serving Food Safely: Steps to prevent contamination during food service include:
- Serving Food Safely
- Serving Food Safely: Kitchen: Guidelines for kitchen staff include:
- Serving Food Safely: Self-Service: Guidelines for self-service areas include:
- 9.3 Off-Site Service: Guidelines for safe food delivery:
- Off-Site Service: Food safety guidelines for catering:
- Off-Site Service: Temporary & Mobile Units
- Off-Site Service: Vending Machines
- 10.1 Food Safety Management Systems: A food safety management system is a group of practices and procedures intended to prevent foodborne illness. These Programs include:
- 10.1 Food Safety Management Systems - Continued/A food safety management system is a group of practices and procedures intended to prevent foodborne illness. These programs include:
- 10.2 Active Managerial Control: Steps to implement:
- The FDA’s Public Health Interventions. The FDA Food Code provides five specific recommendations for controlling the common risk factors for foodborne illness.
- A HACCP system is designed to identify and reduce hazards within the flow of food. Follow these principles: (7) Hazard Analysis Critical Control Point
- 10.3 Crisis Management: First: Create a crisis management team.Next: Prepare for a crisis.
- Crisis Response Guidelines: Manage a crisis effectively by:
- Crisis Recovery and Assessment: To respond to a foodborne illness outbreak:
- Imminent Health Hazards: An imminent health hazard is a significant threat or danger to health that requires immediate correction or closure to prevent injury. How to respond:
- Water Service Interruption: Create a plan in case of a water service interruption.
- Power Outage: Create a plan in case of a power outage.
- Fires and Floods
- 11.1 Designing a Safe Operation: Construction Plan Review
- Layout: A well-designed kitchen:
- Materials for Interior Construction
- Flooring
- Finishes for Interior Walling and Ceilings: Interior finishes should be:
- 11.2 Considerations for Other Areas: Dry Storage
- 11.2 Considerations for Other Areas: Sinks and Handwashing
- Considerations for Other Areas
- 11.3 Equipment Selection
- Dishwashers and Sinks: Purchase dishwashers that:
- Cooler and Freezers: Consider these factors when purchasing a cooler or freezer unit:
- Other Equipment
- 11.4 Installing and Maintaining Kitchen Equipment
- 11.5 Utilities
- Plumbing - Continued
- Plumbing: A cross-connection is a physical link between safe water and dirty water and Backflow Prevention
- Plumbing – Handwashing Stations
- Plumbing Continued: Handwashing Stations must:
- Lighting and Ventilation:
- Garbage
- Types of Cleaners: Guidelines for cleaners
- 12.2 Sanitizing
- Sanitizer Effectiveness: Factors that can impact a sanitizer’s effectiveness:
- How and When to Clean and Sanitize: Surfaces that do not touch food only need to be cleaned and rinsed. A surface that touches food must be cleaned, rinsed, and sanitized.
- When to Clean and Sanitize a Food Contact Surface. A food-contact surface should be sanitized:
- Dishwashing
- Dishwashing Operation Guidelines
- Manual Dishwashing
- 12.4 Cleaning the Premises
- Using and Storing Cleaning Tools and Supplies
- 12.5 Developing a Cleaning Program
- Developing a Cleaning Program
- Developing a Cleaning Program Continued
- 13.1 Integrated Pest Management Programs
- Deny Pests Access
- Deny Pests Access Continued
- Deny Pests Food and Shelter
- 13.2 Identifying Pests
- 13.3 Working with a Pest Control Operator
- 13.4 Treatment
- 13.5 Using and Storing Pesticides
- Using and Storing Pesticides
- 14.1 Government Agencies and Foodborne Illness
- Government Agencies and Foodborne Illness
- Closure: Hazards that could lead to an operation’s closure:
- 14.3 Self-Inspections and Voluntary Controls
- Self-Inspections and Voluntary Controls: Benefits of self-regulation in the foodservice industry:
- 15.1 Training Staff
- Critical Food Safety Knowledge
- Training Staff Continued
- 15.2 Ways of Training
- Classroom Activities
- Classroom Activities Continued
- Videos can be effective if they follow these guidelines:
- Technology-based Training
How to Use This Flashcard Set
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