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ServSafe Study Guide

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ServSafe Study Guide Who are at risk for getting food borne illness? - ✔✔Elderly, pregnant women, children, & people with a weak immune system. What is a Foodborne Outbreak? - ✔✔An incident ... in which 2 or more people experience the same illness after eating the same food. What are bacteria? - ✔✔Microorganisms presenting the greatest concern to the FS manager. What are FAT TOM, food, pH, temp, time, oxygen, & water? - ✔✔6 elements needed for bacteria growth. What is Hepatitis A? - ✔✔Of all FBI, it is the only one that can be prevented by vaccination. What is 7 days? - ✔✔Food prepared in house can be stored for this length of time if held at 41 degrees or below before being discarded. What is 90 days? - ✔✔Food Service Operations must retain shellfish tags for this period of time after the product is used. What is 6 inches? - ✔✔Stationary equipment should be mounted on legs at least this high off the floor or sealed with 4 inches of toe space. What is 14 inches? - ✔✔Sneeze guards must be this far above the food. What is 20-30 minutes? - ✔✔The ideal training session lasts this long. What is >24 hours? - ✔✔PHF prepared on site held for longer than the amount of time must be labeled with the date it was prepared or date to be sold, consumed, or discarded. What is 135-70 degrees F within 2 hours and 70-41 degrees F within 4 hours? - ✔✔The 2 stage cooling process What is one day? - ✔✔Iced tea held at room temperature must be discarded after this length of time. What is thawing? - ✔✔The presence of ice crystals on frozen food. What is -4 F for 7 days or -31 F for 15 hours? - ✔✔Fish to be served raw or partially cooked should be frozen by the processor prior to shipment according to these directions to kill parasites. [Show More]

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