ServSafe Exam Study Guide with Complete Solutions

what can you get from raw meat ? - ANSWER E. Coli FDA defense tool - ANSWER A.L.E.R.T :A(Assure)L(Look)E(Employers)R(Reports)T(Treat) What does the T in ALERT mean? - ANSWER treat what color is the cutting board ...

what can you get from raw meat ? - ANSWER E. Coli FDA defense tool - ANSWER A.L.E.R.T :A(Assure)L(Look)E(Employers)R(Reports)T(Treat) What does the T in ALERT mean? - ANSWER treat what color is the cutting board for veggies? - ANSWER green what color is the cutting board for raw meat ? - ANSWER red what should you clean and sanitize after each task ? - ANSWER work surfaces, equipment, and utensils What is the Danger Zone? - ANSWER 41 - 135 What is the Danger Danger Zone> - ANSWER 70 - 120 how do you prevent time- temp abuse? - ANSWER regularly record temperatures and the times they are taken. what are infrared thermometers used for? - ANSWER used to surface temperature of food and equipment registering tape - ANSWER indicates the highest temp. reached during use what do you do when using thermometers ? - ANSWER wash, rinse, sanitize, and air-dry before and after using them. Cold TCS food should be received at ... - ANSWER 41 degrees or lower When should you use ice as an ingredient to keep food cool ? - ANSWER never When should you use a glass or hands as an ice scooper ? - ANSWER never. When do you need a variance for prepping food ? - ANSWER curing food,preserving food, adding food additives, Packaging fresh juice on siting What is the minimum internal cooking temperature for poultry ? - ANSWER 165 (for 15 seconds) What is the minimum internal cooking temp for Ratites (ostrich and emu) ? - ANSWER 155 (for 15 seconds) What is the minimum internal cooking temp for seafood ? - ANSWER 145 (for 15 seconds) Whats is the minimum internal cooking temp for seafood, Steaks/choppes of veal pork? - ANSWER 145 (for 4 min) What is the minimum cooking temp for fruit and veggies ? - ANSWER 135 What do you never serve to high-risk populations ? - ANSWER raw seed sprouts, raw or under cooked eggs, meat, or seafood, over-easy eggs, raw oysters on the half shell, and rare hamburgers. What does SOP mean? - ANSWER Standard operating procedure? what should not be on a children menu? - ANSWER poultry, seafood and eggs if your menu includes raw or under cooked TCS item, you must: - ANSWER place a footnote at the bottom indicating the item is raw, under cooked, or contains raw or under cooked ingredients. cold food can be held without temp control up to 6 hours if: - ANSWER it was held at 41 degrees or lower before removing it from refrigeration. hot food can be held without temp control for up to 4 hours if: - ANSWER it was held at 135 or higher before removing it from temp control. if you preset table wear: - ANSWER prevent it from being contaminated. what should you do to prevent table wear from getting contaminated ? - ANSWER wrap or cover the items. when do table settings do not need to be wrapped or covered ? - ANSWER if extra table settings are removed when guests are seated and are cleaned and sanitized after guests have left. never re-serve: - ANSWER food returned by one customer to another customer. should you re-serve uneaten bread? - ANSWER never. what can be re-served? - ANSWER wrapped crackers and bread sticks. when labeling bulk food in self serve areas: - ANSWER make sure the label is in plain view of the customer. what should you use to label food ? - ANSWER a card, sign, or other labeling methods. when is a label not needed for bulk unpackaged food? - ANSWER the food is manufactured or prepared at another regulated food pr processing plant owned by the same person. what should you do when delivering food off site ? - ANSWER use indicated food-grade containers designed to stop food from mixing, leaking, or spilling. when should you clean the inside of delivery trucks ? - ANSWER regularly when should you check internal temperatures ? - ANSWER when delivering food off-site. how should you label food ? - ANSWER use-by date and time, an reheating and service instructions. what are correct utilities for delivering food off site ? - ANSWER safe water for cooking, dish washing and hand washing. how should you store raw meat, poultry, and seafood? - ANSWER separately. how do you keep vending machine food safe ? - ANSWER check product shelf life daily. how do you keep TCS food safe ? - ANSWER keep it at the right temperature how should you put fresh fruit in a vending machine ? - ANSWER you should wash and wrap it with edible peels. at what temp should you keep TCS foods at ? - ANSWER 41 or lower or 135 how should you store items ? - ANSWER earliest use by dates in the front of item with later dates. what food should you throw out ? - ANSWER food that has passed its manufactured use by on expiration date. where should you never store food ? - ANSWER locker rooms or dressing rooms should you sell produce treated with sulfites ? - ANSWER no when must food be thrown out ? - ANSWER it was contaminated by bodily fluids from the nose or mouth. where should you store ice scoops ? - ANSWER outside of the ice machine why shouldn't you use glass for scooping ice ? - ANSWER it can break and chip in the ice. how do you control time and temp abuse ? - ANSWER record temperatures and the times they were taken. how do you keep food safe throughout the food flow ? - ANSWER prevent cross contamination what kind of food should you buy ? - ANSWER food that does not require much prepping or handling what are infrared laser thermometers used for ? - ANSWER they are used to measure the surface temperature of food and equipment what should you do if an outbreak is suspected ? - ANSWER contact the local regulatory authority. how can food handlers contaminate food ? - ANSWER have a food borne illness, have woulds that contain a pathogen? mangers must do what ? - ANSWER create a personal hygiene policy. what can you get from raw oysters? - ANSWER nirovirus what is the first concept of the HACCP principle? - ANSWER conduct a hazard analysis what does it mean to conduct a hazard analysis ? - ANSWER identify potential hazards in the food served by looking at how it is processed. what is the second HACCP principle? - ANSWER determine critical control points what does it mean to determine critical control points ? - ANSWER find where identified hazards can be prevented, eliminated and reduced. what is the third HACCP principle? - ANSWER establish critical limits what does it mean to establish critical limits ? - ANSWER prevent or eliminate the hazard what is the fourth HACCP principle? - ANSWER establish monitoring procedures what does it mean to establish monitoring procedures ? - ANSWER determine the best way to check critical limits