[GET] Chapter 2 Keeping Food Safe Test Answers
There can be no compromise in the use of sterile sampling equipment and the use of aseptic technique. Sterilize one-piece stainless steel spoons, forceps, spatulas, and scissors in an autoclave or dry-heat oven. Use of a propane torch or dipping the...
Files related to Chapter 2 Keeping Food Safe Test Answers
Food-handling and Storage Procedures
For dry materials, use sterile metal boxes, cans, bags, or packets with suitable closures. Sterile plastic bags for dry, unfrozen materials only or plastic bottles are useful containers for line samples. Take care not to overfill bags or permit puncture by wire closure. Identify each sample unit defined later with a properly marked strip of masking tape. Do not use a felt pen on plastic because the ink might penetrate the container. Whenever possible, obtain at least g for each sample unit. Submit open and closed controls of sterile containers with the sample. Deliver samples to the laboratory promptly with the original storage conditions maintained as nearly as possible.
ServSafe CourseBook with Answer Sheet, 7th Edition
When collecting liquid samples, take an additional sample as a temperature control. Check the temperature of the control sample at the time of collection and on receipt at the laboratory. Make a record for all samples of the times and dates of collection and of arrival at the laboratory. Dry or canned foods that are not perishable and are collected at ambient temperatures need not be refrigerated. Transport frozen or refrigerated products in approved insulated containers of rigid construction so that they will arrive at the laboratory unchanged. Collect frozen samples in pre-chilled containers. Place containers in a freezer long enough to chill them thoroughly. Keep frozen samples solidly frozen at all times.
Level 1 Chapter 2 Keeping Food Safe
Do not freeze refrigerated products. Unless otherwise specified, refrigerated samples should not be analyzed more than 36 h after collection. Special conditions apply to the collection and storage of shucked, unfrozen shellfish and shell stock 1. Pack samples of shucked shellfish immediately in crushed ice no temperature specified until analyzed; keep shell stock above freezing but below 10C. Examine refrigerated shellfish and shell stock within 6 h of collection but in no case more than 24 h after collection. Further details on sample handling and shipment may be found in the Investigations Operation Manual 5 and the Laboratory Procedures Manual 3.
Free ServSafe Practice Tests [2021 Update]
The Investigations Operation Manual 5 contains sampling plans for various microorganisms. Some of those commonly used are presented here. Sampling plans Salmonella species Sample collection Because of the continuing occurrence of Salmonella in foods, sampling plans for these organisms have received the attention of committees of national and international organizations 6 , 7. Each of these committees has recommended varying the number of samples from a particular lot of food according to the sampling category to which a food is assigned. Generally, the assignment to a sampling or food category depends on 1 the sensitivity of the consumer group e. The selection of a sampling plan depends mainly on the first 2 criteria cited. The history of the food would be important in deciding whether to sample, i. For the Salmonella sampling plan discussed here, 3 categories of foods are identified.
ServSafe® Coursebook Table of Contents
Food Category I. Food Category II. Food Category III. In certain instances, it may not be possible to fully conform to the sampling plan. Nonetheless it is still important to ascertain whether or not Salmonella is present in the suspect food. Therefore, the analyst should still try to analyze as many analytical units as is required for the food of interest, i. Individual 25 g analytical units may be combined into g composites as described above unless otherwise indicated in Chapter 5, the OMA, or if the composited samples are not fully wettable. Below are examples of situations that might confront the analyst.
ServSafe Practice Test 2021 (Chapter 1- Providing Safe Food)
Each sample should be mixed to ensure homogeneity before withdrawing a 25 g analytical unit. The analytical units can be composited fifteen 25 g units into a g composite , unless otherwise indicated in Chapter 5 or in the OMA. Samples should be preenriched at a sample-to-broth ratio. For example, fifteen 1 lb bags of pasta have arrived for testing, but 5 of the bags are torn and unusable. In this case, the analyst should only sample from the 10 intact bags.
Kitchen Safety And Sanitation Worksheet Answers
The contents of each intact bag should be mixed to ensure homogeneity before the analytical units are withdrawn. Since the analyst needs one g composite, ten For example, a single 10 lb wheel of cheese has arrived for testing. Since cheese is a Category II food, thirty 25 g analytical units must be analyzed. These analytical units should be taken randomly from a wide variety of locations around the wheel. If Salmonella is present in a food, then the odds of detecting it will be enhanced if two g composites are analyzed rather than a single 25 g analytical unit, as would be the case if the analyst were to treat the entire wheel as a single sample. For example, an 8 oz Almonds are a Category II food. Category II foods require thirty 25 g analytical units g , so it is impossible to analyze the amount of almonds required by the sampling plan. In this case, the analyst should analyze all of the almonds at a sample-to-broth ratio If, in the above example, the total weight of the almonds had been less than 2 composites g , but more than 1 composite, then the analyst should analyze both a whole and a partial composite.
Food Tests Questions
The analytical units comprising these composites should be taken randomly from a wide variety of locations in the lot of almonds. Both composites, should be preenriched at a sample-to-broth ratio. It does not apply to the collection of in-line process sample units at various stages of manufacture since those samples do not necessarily represent the entire lot of food under production.
ServSafe Practice Test Chapter 2- Forms of Contamination
The actual techniques involved in sampling are covered in the Investigations Operation Manual 5. A sample unit consists of a minimum of g and is usually a consumer-size container of product. Take sample units at random to ensure that a sample is representative of the lot. When using sample containers, submit a control consisting of one empty sample container that has been exposed to the same conditions as those under which the sample was collected.
ServSafe Practice Test 2021: Question & Answer Keys [PDF]
Collect more than one sample unit from large institutional or bulk containers when the number of sample units required exceeds the number of containers in the lot. A sample unit will consist of more than one container when containers are smaller than g e. Submit all samples collected to the laboratory for analysis. Advise the laboratory in advance of perishable sample shipments. Sample analysis The laboratory will analyze each sample for the presence of Salmonella according to methods described in this manual, or in Official Methods of Analysis 2. Take a 25 g analytical unit at random from each g sample unit.
Chapter 2 Keeping Food Safe.
When a sample unit consists of more than one container, aseptically mix the contents of each container before taking the 25 g analytical unit. To reduce the analytical workload, the analytical units may be composited. The maximum size of a composite unit is g or 15 analytical units. For each g composite, the entire amount of g is analyzed for Salmonella. Keep the remainder of the sample unit in a sterile container for compliance requirements as per section b of the Federal Food, Drug, and Cosmetic Act as amended through February, Refrigerate perishable samples and samples supporting microbial growth. An analytical control is required for each sample tested. The sampled lot is acceptable only if analyses of all composite units are negative for Salmonella.
Food Manager Certification
If one or more composite units are positive for Salmonella, the lot is rejected, provided that the analytical control is negative for Salmonella. A lot will not be resampled unless the environmental control for Salmonella is positive. For all samples positive for Salmonella, determine the somatic group. See Chapter 5 for information on further handling of these cultures.
Food Safety - True or False
Recommendations for regulatory action may be based on the identification of the Salmonella somatic group and will not require definitive serotyping before initiation of regulatory action. These sampling plans apply to imported food products intended for human consumption. Classification of food products for sampling purposes Foods that have been classified into the 3 categories described above for regulatory sampling are listed in the categories according to the Industry Product Code sequence and nomenclature 4.
Time/Temperature Control for Safety (TCS) Foods
Bean sprouts and sprout seeds Untreated garlic-and-oil mixtures Print out the mini-poster below illustrating TCS foods and hang it in your kitchen facility, if space permits, or store the information in a Resource Binder or similiar place within your facility. These are food, acidity, time, temperature, oxygen, and moisture. How acidic a food is, as measured by pH, can also influence how quickly bacteria can grow. Bacteria tend to grow in foods with a pH between 4. Low pH foods—those that are more acidic—include things like pickled foods, jams or jellies, honey, and fruits. High pH foods—those that do not have much acidity—include meats, milk, and vegetables. Most bacteria that cause foodborne illness grow well in conditions that do not have much oxygen, which is why it is important to control other factors that promote bacterial growth in food.
Chapter 2 Food Safety And Sanitation Answers
Bacteria need moisture to grow, and the amount of moisture in a food is measured by water activity. The higher the moisture in a food, the better the conditions for bacterial growth. The water activity scale ranges from 0 to 1. Most foods have a water activity of at least 0. However, in food service, the remaining two factors, time and temperature, can be controlled.
(PDF) Chapter 02 Business Ethics MULTIPLE CHOICE QUESTIONS | VKGC71 5FBPNI - 1medicoguia.com
Time and temperature are closely related. Bacterial growth in ideal conditions happen rapidly: the amount of bacteria can double every 15 to 20 minutes. This is especially true when the temperature of food falls in the temperature danger zone. The temperature danger zone ranges from 41 F to F 5 C to 74 C. The longer a food stays in this temperature range, the higher the risk for bacteria to grow rapidly in a TCS food. It is recommended to limit the length of time a TCS food is in the temperature danger zone to no more than four hours. This will help you gauge whether food was exposed to the temperature danger zone during transit.
ServSafe Practice Test 2 Questions Answers Free Online Quiz
Frozen TCS food with ice crystals or frozen liquid, fluids, or water stains should not be accepted. Additionally, any food that has passed its use-by or expiration date, has an off odor, abnormal color, or mold, or any meat, fish or poultry that is slimy, sticky, or dry should be rejected. Temperatures should be checked and recorded regularly. Food storage time should be documented. This is accomplished through writing down the date a food was put into storage and when it should be used directly on the food itself. Labels are a good way to do this. Here are some safety tips for safely storing TCS food: Refrigerated TCS food should be stored at 41 F 5 C or colder so that the internal temperature of the food maintains this temperature.
Food Safety – Problems and Solutions
Keep frozen food frozen; do not allow it to thaw. Do not overcrowd freezers or refrigerators; this can cause the temperature inside the equipment to become warmer and expose the food to dangerous temperatures. Minimize how often you have to open refrigerator and freezer doors. Label TCS food when it goes into storage. The label should include the name of the food, the date it went into storage, and the date it should be used by. Ready-to-eat TCS food prepared on-site in your facility must be used within seven days if held at 41 F 5 C or lower. Be sure to rotate food during storage so that the food with the earliest use-by date is in front of foods with later dates. Your program may use a specific form, or you can use the temperature log template below. Which method you use depends on the type of food you thaw. It is important to thaw food properly to minimize how much time the food is in the temperature danger zone to inhibit bacterial growth.
Are You Aware Of Service Industry Safety Standards? Try Safe Serve Practice Questions
Thawing Method In the refrigerator Thawing food in the refrigerator takes at least 24 hours, so this method requires planning ahead. Place the food on a tray in case any fluids leak from the package. Food should be placed on the bottom shelf of the refrigerator to thaw. The temperature inside the refrigerator should be 40 F 4 C or colder. The refrigerator method is the safest method for thawing meat and poultry. In cold water This method is quicker than the refrigerator method and usually takes several hours, depending on the weight of the food. Place the frozen food item in a watertight plastic bag and completely submerge the bag under cold running water, 70 F 21 C or colder.
Servsafe quiz 7
If thawing using this method, the food must not be above 41 F 5 C for more than four hours. Once thawed, food should be immediately cooked. In the microwave Use the microwave method for immediate thawing and cooking. To thaw food using the microwave, remove all original packaging and place the food in a microwave-safe container. This method is not ideal for large meat items like roasts or turkey. Once thawed, the food should be cooked immediately. As part of the cooking process Food can be thawed as part of the cooking process, such as when you cook a frozen hamburger patty.
Finlistics Solutions' Insight-Led Selling
Cooking frozen food directly does add to the total cooking time required for the internal temperature of the food to reach the required temperature for that food. The total amount of time that a TCS food can be in the danger zone is fewer than four hours. During preparation of TCS food, pay attention to how long the food is in the danger zone. Prepare TCS food in small batches, which helps prevent ingredients from being in the temperature danger zone for too long. Once the food is prepared, return it to the refrigerator as quickly as possible.
Guide to Good Food | Chapter 2 Review Questions
The table below lists the minimum internal temperature for various TCS food categories, as well as how long each food should be at that temperature.
Free ServSafe Practice Tests [ Update] | + Questions & Answers
Check out this guide on how to get started. ServSafe If the practice tests above aren't enought, check out these flashcards for additional help. Studying for your ServSafe test using sample questions is one of the most effective study practices you can use. The advantages of using sample ServSafe tests include: Understanding the Test Format - Every standardized test has its own unique format. As you take practice ServSafe tests you will become comfortable with the format of the actual ServSafe test. Once the test day arrives you will have no surprises! Concentrating Your Study - As you take more and more sample tests you begin to get a feel for the topics that you know well and the areas that you are weak on. Many students waste a lot of valuable study time by reviewing material that they are good at often because it is easier or makes them feel better. The most effective way to study is to concentrate on the areas that you need help on Increasing Your Speed - Some of the ServSafe exams are timed.
Food Protection Manager
Although most students who take the ServSafe feel that there is sufficient time, taking the ServSafe practice tests with self-imposed timers help you budget your time effectively. The training covers all areas of food safety, including: basic food safety, personal hygiene, cross-contamination and allergens, time and temperature, and cleaning and sanitation. Some food service employees may be asked to take an optional job specific section as directed by their manager.
Chapter 02 Business Ethics MULTIPLE CHOICE QUESTIONS
Symptoms of Salmonella poisoning include respiratory failure. Symptoms of Staphylococcus aureus poisoning mimic the flu and last for 24 - 36 hours. Food-borne illness caused by Clostridium perfringens usually occur about 12 hours after ingestion. Which of the following is NOT a good food safety practice: Keeping ground beef refrigerated for no more than days before cooking When in doubt, throw it out Keeping hot foods hot; cold foods cold Using the same knife to cut raw meat and vegetables The best way to treat food-borne illness is with: bedrest exercise to "burn out" the microorganisms first and second answers only A person with a food-borne illness should contact a physician if: blood is present in the stool fever is deg F or greater symptoms persist for more than days all of the above Salmonella is responsible for most cases of food-borne illness in the US.
U.S. Food and Drug Administration
The parasite that can be present in undercooked pork is: Anisakis Trichanella spiralis Listeria You can usually tell from a food's taste, odor, or appearance if that food poses a risk for food-borne illness. Clostridium botulinum.
[GET] Food Safety Authority Exam Questions And Answers | new!
Write your answers using complete sentences when appropriate. Name six foods health professionals recommend avoiding due to risk of contamination. For what groups of people do foodborne illnesses pose the greatest risk? What are three microorganisms other than bacteria that can cause foodborne illness? List the four basic steps for keeping food safe to eat and avoiding foodborne illness. For how long should hands be washed before starting to work with food? List eight standards for personal and kitchen cleanliness. List five guidelines for keeping foods that may be contaminated separated from other foods. What are the proper temperatures for holding hot and cold foods prior to serving? How can large amounts of food be heated or chilled quickly? Where do most foodborne illness cases reported each year occur? What age group is especially susceptible to chemical poisonings? Describe the correct way to pick up and dispose of broken glass in order to prevent cuts.
food safety quiz questions and answers - Mansah
List eight safety precautions that can prevent burns and fires. List three guidelines for preventing falls. What should be used to pull a shock victim away from an electrical source? What is the two-step process used to provide aid to conscious choking victims? Your Name.
Preventing Foodborne Illness – Food Safety, Sanitation, and Personal Hygiene
Kitchen Safety And Sanitation Worksheet Answers Since when using Worksheets, students are centered on answering the issues which can be already available. Food Handlers Certificate is required for all food handlers in the industry to avoid foodborne-illnesses, health centers from each city conduct inspections to ensure the safety of the public that's why the ServSafe food handlers test or food handlers online test and the food safety test. Students try to match the vocabulary with the appropriate pictures. The hazard analysis form should contain information to justify the identification of the hazards requiring preventive controls and the types of preventive controls applied. Cleaning Supplies labeled for easy ID. Presentation on theme: "Food Safety and Sanitation"— Presentation transcript 6 Sanitation in the kitchen Wipe lids of cans before opening Wash your can opener after every use Keep sponges clean Use covered containers to store food Wash with hot, soapy water Wash dish towels and cloths often.
No comments:
Post a Comment