ServSafe Study Guide (100 Questions) with Complete Solutions

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ServSafe Study Guide (100 Questions) with Complete Solutions what can you get from raw meat ? E. Coli FDA defense tool A.L.E.R.T :A(Assure)L(Look)E(Employers)R(Reports)T(Treat) What does the T i... n ALERT mean? treat what color is the cutting board for veggies? green what color is the cutting board for raw meat ? red what should you clean and sanitize after each task ? work surfaces, equipment, and utensils What is the Danger Zone? 41 - 135 What is the Danger Danger Zone> 70 - 120 how do you prevent time- temp abuse? regularly record temperatures and the times they are taken. what are infrared thermometers used for? used to surface temperature of food and equipment registering tape indicates the highest temp. reached during use what do you do when using thermometers ? wash, rinse, sanitize, and air-dry before and after using them. Cold TCS food should be received at ... 41 degrees or lower When should you use ice as an ingredient to keep food cool ? never When should you use a glass or hands as an ice scooper ? never. When do you need a variance for prepping food ? curing food,preserving food, adding food additives, Packaging fresh juice on siting What is the minimum internal cooking temperature for poultry ? 165 (for 15 seconds) What is the minimum internal cooking temp for Ratites (ostrich and emu) ? 155 (for 15 seconds) What is the minimum internal cooking temp for seafood ? 145 (for 15 seconds) Whats is the minimum internal cooking temp for seafood, Steaks/choppes of veal pork? 145 (for 4 min) What is the minimum cooking temp for fruit and veggies ? 135 What do you never serve to high-risk populations ? 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? Standard operating procedure? what should not be on a children menu? poultry, seafood and eggs if your menu includes raw or under cooked TCS item, you must: 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: 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: it was held at 135 or higher before removing it from temp control. if you preset table wear: prevent it from being contaminated. what should you do to prevent table wear from getting contaminated ? wrap or cover the items. when do table settings do not need to be wrapped or covered ? if extra table settings are removed when guests are seated and are cleaned and sanitized after guests have left. never re-serve: food returned by one customer to another customer. should you re-serve uneaten bread? never. what can be re-served? wrapped crackers and bread sticks. when labeling bulk food in self serve areas: make sure the label is in plain view of the customer. what should you use to label food ? a card, sign, or other labeling methods. when is a label not needed for bulk unpackaged food? 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 ? use indicated food-grade containers designed to stop food from mixing, leaking, or spilling. when should you clean the inside of delivery trucks ? regularly when should you check internal temperatures ? when delivering food off-site. how should you label food ? use-by date and time, an reheating and service instructions. what are correct utilities for delivering food off site ? safe water for cooking, dish washing and hand washing. how should you store raw meat, poultry, and seafood? separately. how do you keep vending machine food safe ? check product shelf life daily. how do you keep TCS food safe ? keep it at the right temperature how should you put fresh fruit in a vending machine ? you should wash and wrap it with edible peels. at what temp should you keep TCS foods at ? 41 or lower or 135 how should you store items ? earliest use by dates in the front of item with later dates. what food should you throw out ? food that has passed its manufactured use by on expiration date. where should you never store food ? locker rooms or dressing rooms should you sell produce treated with sulfites ? no when must food be thrown out ? it was contaminated by bodily fluids from the nose or mouth. where should you store ice scoops ? outside of the ice machine why shouldn't you use glass for scooping ice ? it can break and chip in the ice. how do you control time and temp abuse ? record temperatures and the times they were taken. how do you keep food safe throughout the food flow ? prevent cross contamination what kind of food should you buy ? food that does not require much prepping or handling what are infrared laser thermometers used for ? they are used to measure the surface temperature of food and equipment what should you do if an outbreak is suspected ? contact the local regulatory authority. how can food handlers contaminate food ? have a food borne illness, have woulds that contain a pathogen? mangers must do what ? create a personal hygiene policy. what can you get from raw oysters? nirovirus what is the first concept of the HACCP principle? conduct a hazard analysis what does it mean to conduct a hazard analysis ? identify potential hazards in the food served by looking at how it is processed. what is the second HACCP principle? determine critical control points what does it mean to determine critical control points ? find where identified hazards can be prevented, eliminated and reduced. what is the third HACCP principle? establish critical limits what does it mean to establish critical limits ? prevent or eliminate the hazard what is the fourth HACCP principle? establish monitoring procedures what does it mean to establish monitoring procedures ? determine the best way to check critical limits what is the fifth HACCP principle? identify corrective actions what does it mean to identify corrective actions ? identify steps that must be taken when critical limits are not met what is the sixth HACCP principle? verify that he system works what does it mean to verify that he system works ? determine if the plan is working as intended what is the seventh HACCP principle? establish procedures for record keeping and documentation what does it mean to establish procedures for record keeping and documentation ? monitor activities and corrective actions when do you need a HACCP plan ? when curing food what is a ROP method ? MAP what do you do once equipment has been installed? it must be maintained regularly ? when should you check equipment ? regularly where should you store waste and recycling? away from food what is a imminent health hazard ? a threat or danger too health what are some imminent health hazards ? electrical power outages, fire and floods how do you respond to a crisis affecting the facility ? if it is significant stop the service where should you place your schedule for cleaning ? where everyone can see it why is it important to have a schedule ? so it is organized is it good for people to see your cleaning schedule ? yes because then they will know that they are eating at a clean restaurant how hot should water be for sanitizing ? 171 what are the three different sanitizers ? chlorine, iodine and quarts how many seconds should you keep chlorine on the table ? 7 seconds how many seconds should you keep iodine and quarts on the table ? 30 seconds what should you do before cleaning and sanitizing equipment ? unplug it how do you deny pest access ? cover up holes what is PCO ? pest control operator clean in space equipment : equipment holding an dispensing TCS food must be cleaned and sanitized every day how do you clean up throw up and diarrhea ? use the right equipment and chemicals what should you consider when you use chemicals ? if they are safe for food never do what when sanitizing in an operation ? dont dump waste or mop water into the urinals what is the final rinse temp in a dishwasher? 180 what is the stationary rack temp? 165 when should you clean and sanitize a prep table? before and after use what happens if you use too much sanitizer? it can poison someone and make them sick or ruin the tables and utensils [Show More]

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