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ServSafe Manager 2018 with Complete Solutions

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ServSafe Manager 2018 with Complete Solutions A.L.E.R.T. ✔✔assure look employees report threat TCS ✔✔TIME -TEMPERATURE CONTROLLED FOR SAFETY PCO ✔✔PEST CONTROL OPERATOR TEMPERATURE DANGER ZONE ✔✔41° TO 135°F RECEIVING TEMPERATURE OF SHELL EGGS ✔✔45°f CROSS-CONTAMINATION ✔✔WHEN PATHOGENS ARE TRANSFERRED FROM ONE SURFACE OR FOOD TO ANOTHER READY-TO-EAT FOODS ✔✔FOODS THAT CAN BE EATEN WITH NO FURTHER PREPARATION, COOKING OR WASHING HIGH RISK POPULATION ✔✔ELDERLY PRESCHOOL AGE CHILDREN PEOPLE WITH COMPROMISED IMMUNE SYSTEMS US.D.A. ✔✔UNITED STATES DEPARTMENT OF AGRICULTURE CDC ✔✔CENTER FOR DISEASE CONTROL PATHOGENS ✔✔HARMFUL MICCROORGANISMS FAT TOM ( CONDITIONS FOR BACTERIA TO GROW) ✔✔FOOD ACIDITY TEMPERATURE TIME OXYGEN MOISTURE COMMON FOOD ALLERGENS ✔✔MILK EGGS FISH PEANUTS SHELLFISH TREE NUTS SOY WHEAT CROSS-CONTACT ✔✔TRANSFERRING AN ALLERGEN FROM FOOD OR FOOD CONTACT SURFACES TO THE FOOD SERVED TO THE CUSTOMER SAFE COOKING TEMP FOR GROUND BEEF ✔✔155°F RECEIVING TEMP FOR SHELL EGGS ✔✔45° RECEIVING TEMP FOR HOT TCS FOODS ✔✔135° f RECEIVING TEMP FOR LIVE SHELLFISH ✔✔AIR TEMP OF 45° AND INTERNAL TEMP OF 50° RECEIVING TEMP OF COLD TCS FOOD ✔✔41° OR LOWER COOKING TEMP OF SEAFOOD ✔✔145° COOKING TEMP OF WHOLE CUTS OF BEEF OR PORK ✔✔145° GROUND FISH ✔✔155° WHOLE OR GROUND POULTRY ✔✔165° HACCP ✔✔HAZARD ANALYSIS CRITICAL CONTROL POINT TEMPERATURE OF WATER FOR WASHING DISHES ✔✔110° ALL FOOD MUST BE STORED AT LEAST _________ OFF THE FLOOR ✔✔6 INCHES WHEN CHOOSING FLOORING, MATERIAL MUST BE ✔✔SMOOTH AND DURABLE WHAT ARE THE RE-PORTABLE ILLNESS SYMPTOMS ✔✔DIARRHEA VOMITING SORE THROAT WITH FEVER JAUNDICE TUNA SALAD IS MADE ON APRIL 4TH. YOU MUST DISCARD IT ON APRIL ✔✔10TH WHAT IS THE PROBLEM WITH STORING RAW GROUND TURKEY ABOVE RAW GROUND PORK ✔✔CROSS-CONTAMINATION WHEN A HOSE IS ATTACHED TO A FAUCET, THE FAUCET MUST BE EQUIPPED WITH A ✔✔VACUUM BREAKER WHAT IS A PHYSICAL LINK BETWEEN CLEAN DRINKING WATER AND DIRTY WATER CALLED ✔✔CROSS-CONNECTION THE REVERSE FLOW OF CONTAMINANTS THROUGH A CROSS- CONNECTION TO A DRINKABLE WATER SUPPLY IS CALLED A ✔✔BACKFLOW WHEN SANITIZING DISHES, THE ITEM MUST REMAIN SUBMERGED IN THE SANITIZING SOLUTION FOR AT LEAST ✔✔30 SECONDS

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