Servsafe manager study guide – Flashcards
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Higher risk populations include....
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infants, preschool aged children, pregnant women, the elderly, people taking medications, and people who are seriously ill.
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What are TCS foods?
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Milk, Eggs, Shellfish, Fish, Meats, MEat Alternatives, Untreated garlic/oil mixture, Baked Potatoes, Raw Sprouts, Cooked Rice, Cut Tomatoes, and cut melons.
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Name the center for disease controls(CDC) top 5 reasons for outbreaks
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1.) Purchasing food from unsafe sources 2.) Failing to cook food adequately 3.) Holding food at incorrect temperatures 4.) Contaminated equipment 5.) Poor personal hygiene
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what are the three ways food becomes contaminated?
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1.) Time-Temperature Control 2.) Cross Contamination 3.) Poor Personal Hygiene
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What does FAT TOM stand for?
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Food Acidity Temperature Time Oxygen Moisture
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What are the two fish toxins?
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Scombroid-which is a histamine toxin from mostly tuna that is time-temperature abused and Ciguatera- which is a ciguatoxin from predatory reef fish that you get from marine algae.
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Who can buy pesticides?
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Only a licensed proffesional
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What is the key to protecting food?
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Making it as difficult as possible for tampering to occur by addressing all potential HUMAN INTERIOR AND EXTERIOR elements in your operation.
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Glove must be changed after how many hours?
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4 hours
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When should you RESTRICT employees from working with or around food if they have a sore throat or fever?
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If serving a high rish population
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When should you EXCLUDE employees from working with or around food? WHen are they allowed to come back?
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If they have jaundice, diarrhea or vomiting. They can come back after they are symptom free for 24 hours
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Notify the health department and exclude employees from working with or around food if....
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they are diagagnosed with the big 5
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You should never use glass thermometers when?
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Measuring food temperatures or if it doesnt have a shatterproof gass casing.
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What temperature should delivered TCS foods be at?
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41* or lower
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What temperature should delivered Live shell fish and shelled eggs be at?
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45* or lower
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What temperature should delivered Hot TCS food be at?
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135* or higher
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All packaging and containers should be labeled with what?
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Name of the food and the experation date.
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TCS foods prepared on site can be stored for how long and what temperature?
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a maximum of 7 days at 41* or lower before it must be thrown out.
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Dry storage areas should be at what temperature?
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Between 50 to 70 degrees
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Food in dry storage should be stored off the ground at least how many inches?
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6 inches or 15 centimeters.
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Shell fish stock identification tags must be kept for how many days from when the last one was sold or served?
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90 days
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What does ROP mean?
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Reduced Oxygen Packaging
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WHat are the 4 ways to thaw food?
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In the Refrigerator, under cool running water, in a microwave oven, or as part of the cooking process.
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What temperature does Chicken, Stuffed Meats, Stuffed Pasta's, leftovers, or food cooked in the microwave need to be cooked at?
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165 degrees
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What temperature does Ground meat, Injected meat and eggs to be held for later service need to be cooked at?
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155 degrees
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What temperature does steak, chops, fish, roasts and eggs for short order need to be cooked at?
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145 degrees
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What temperature does Ready to eat food need to be at?
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135 degrees
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WHat is the two stage cooling process?
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135 to 70 degrees within 2 hours, then 70 to 41 degrees within 2 hours for a total cooling time of 6 hours
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what temperature is hot holding?
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135 degrees or higher
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what temperature is cold holding?
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41 degrees or lower
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hot food can be held for how many hours?
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4 hours
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cold food can be held for how many hours?
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6 hours
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WHat does HACCP stand for?
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Hazard analysis critical control point
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What are the 7 steps of HACCP?
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1.) Conduct a hazard analysis 2.) Determine the critical control points 3.) Determine and establish maximum and minimum limits 4.) Determine and establish monitoring procedures 5.) Identify 6.) Verify 7.) Establish procedures for record keeping
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If someone gets sick at your resturaunt, how do you handle the situation?
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Listen carefully express concern and be sincere DO NOT ADMIT RESPONSIBILITY promise to investigate and respond call your crisis management team
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What is coving?
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The curved, sealed edge placed between the floor and the wall
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Stationary equipment must be how many inches off the floor?
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6 inches
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What prevents backflow?
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an air gap
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What is sanitizing?
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Reducing the number of pathogens or harmful microorganisms from a clean surface to a safe level
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What does IPM mean?
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Integrated Pest Management
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What 3 steps does the IPM Management do?
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1.) Deny pest access 2.) Deny pests food, shelter, and water 3.) Work with a licensed pest control operator to eliminate any pests that enter.
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When can you have pesticides?
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you must have a corresponding MSDS
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WHen an inspector comes, what 3 things do you do?
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1.) Ask for identification 2.) Cooperate 3.) keep the relationship proffesional
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What is the correct storage order? 5 shelves.
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1.) Ready to eat food. 2.) Seafood 3.) Whole cuts of beef and pork 4.) Ground meat and ground fish 5.) Whole and ground poultry
