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| Section | Objectives |
|---|---|
| Topic 1: The Microworld | - Contaminants and pathogens
|
| Topic 2: Cleaning and Sanitizing | - Facility sanitation
|
| Topic 3: Contamination, Food Allergens, and Foodborne Illness | - Preventing contamination
|
| Topic 4: The Safe Food Handler | - Employee food safety responsibilities
|
| Topic 5: Safe Facilities and Equipment | - Facility requirements
|
| Topic 6: The Flow of Food | - Food handling procedures
|
| Topic 7: Providing Safe Food | - Foodborne illnesses
|
| Topic 8: Cleaning Up After Emergencies | - Emergency response procedures
|
| Topic 9: Food Safety Management Systems | - Active managerial control
|
| Topic 10: Integrated Pest Management | - Pest prevention
|
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NEW QUESTION # 28
A shipment of unbroken shell eggs should be rejected when the
Answer: B
Explanation:
Receiving criteria for shell eggs are strict because eggs are a TCS food and can be a source ofSalmonella.
According to ServSafe receiving standards, shell eggs must be clean and unbroken upon delivery. If theegg shells are soiled-meaning they have traces of manure, dirt, or feathers-the shipment must be rejected.
Soiled shells indicate poor sanitary conditions at the farm or during packing, and the dirt on the outside of the shell can easily contaminate the egg when it is cracked or contaminate the hands of the food handler.
The quality of the egg (Option A), such as Grade AA, A, or B, is a matter of preference and recipe requirement rather than safety. A yolk that does not break (Option B) or a white that clings to the yolk (Option D) are actually signs of high-quality, fresh eggs; as eggs age, the whites become thinner and the yolks break more easily. From a safety perspective, the manager must verify that the eggs are received at an ambient air temperature of $45
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