ServSafe Study Guide Questions and
Answers Rated A
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
...
ServSafe Study Guide Questions and
Answers Rated A
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.
What is pork/beef/veal/lamb steaks or chops; fish; fresh shelled eggs for immediate service?
✔✔145 degrees F for 15 seconds
What is poultry, stuffing, and stuffed meats? ✔✔165 degrees F for 15 seconds
What are after 7 days if held at 41 degrees F or 4 days if held at 45 degrees F? ✔✔Leftover meat
and poultry handled properly should be discarded.
What is the warmest part? ✔✔Hanging thermometers should be hung in this part of the
refrigerator.
What is safely cooling food? ✔✔Reducing the size of the food, ice water baths, blast chillers, are
all methods of doing this.
What are hand washing stations? ✔✔These must be conveniently located in food prep areas,
service areas, washing areas, and restrooms.
What is a roach? ✔✔Strong oily odor, droppings that look like pepper indicate the presence of
this pest.
What are: Purchased from unapproved sources, failing to cook properly, holding improperly, and
using contaminated equipment, poor hygiene? ✔✔CDC's most 5 common risk factors
responsible for foodborne illness.
What is: conduct hazard analysis, determine ccp's, establish critical limits, establish monitoring
procedures, identify correction action, verify that the systems work, establish procedures for
record keeping? ✔✔The 7 steps to HACCP
What is Iodine 12.5-25ppm, chlorine 50ppm, quaternary ammonium 200 ppm? ✔✔The proper
concentration of the three chemical sanitizers.
What is 4 hours? ✔✔Foods held without temperature control must be discarded after this length
of time.
What is coving? ✔✔The curved sealed edge placed be
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