servsafe study guide – Flashcards
Unlock all answers in this set
Unlock answersquestion
temperature danger zone
answer
41-135
question
range of the bi-metallic thermometer temp
answer
00-220
question
ice point calibrationtemp
answer
32
question
boiling point calibration temp
answer
212
question
cold food holding storage temp
answer
41 or below
question
hot food holding temp
answer
135
question
2 hours before storage
answer
food needs to be cooled to 70 or below in
question
temp for heat sanitizing in ware washing
answer
180-190
question
temp for wash water in 3 compartment sink
answer
110
question
temp to wash hands in sink
answer
100
question
temp to receive shelled eggs from supplier
answer
45
question
holding temp for cooked eggs on buffet
answer
155
question
seafood min internal cooking temp
answer
145 for 15 sec
question
whole cuts of beef or pork min internal cooking temp
answer
145 for 4 min
question
ground meat or fish min internal cooking temp
answer
155 for 15 sec
question
whole or ground poultry min internal cooking temp
answer
165 for 15 sec
question
rinse/scrape off food particles on all items
answer
1st step for 3 compartment sink
question
clean items in 1st sink in a detergent solution of 110
answer
2nd step for 3 compartment sink
question
rinse items in 2nd sink
answer
3rd step for 3 compartment sink
question
sanitize items in 3rd sink ina warm sanitizing soultion
answer
4th step for 3 compartment sink
question
air dry items upside down
answer
5th step for 3 compartment sink
question
iodine, quats, chlorine
answer
3 approved types of sanitizer
question
test kit using strips
answer
check all sanitizer with a
question
when not in use
answer
all cleaning cloths must be in sanitizer soultion
question
what to clean, who to clean, when to clean, and what equipment to use
answer
a master cleaning schedule
question
shows cleaning chemicals and safe handling
answer
MSDS( material safety data sheets)
question
nylon
answer
will not scratch equipment
question
to get rid of mineral depoists
answer
delimer
question
in refrigerator
answer
1st of 4 approved methods for properly thawing foods
question
in a microwave- must be cooked immediately
answer
2nd of 4 approved methods for properly thawing foods
question
as a part of the cooking process
answer
3rd of 4 approved methods for properly thawing foods
question
under running water that is 70 degrees or less
answer
4th of 4 approved methods for properly thawing foods
question
separate food in several pans, place in walk in
answer
1st of 6 ways to cool foods
question
place in ice bath
answer
2nd of 6 ways to cool food
question
cooling wand( ice paddle) fill with water, place in freezer, submerge into product, stirring with handle until temp reaches 70 degrees in 2 hrs
answer
3rd of 6 ways to cool food
question
add ice as an ingredient
answer
4th of 6 ways to cool foods
question
blast chillers- cooling unit designed to rapidly cool products
answer
5th of 6 ways to cool foods
question
steam jacketed kettles- wrap around product, cold water circulates through jacket.
answer
6th of 6 ways to cool foods
question
wet arms and hands with running water at 100 degrees. apply soap. scrub arms and hands for 10-15 secs. rinse arms and hands throughly under running water. dry arms and hands with single use paper towels or hand dryer.
answer
hand washing steps: total time: 20sec
question
every 4 hours
answer
change gloves ______ if you are continually working on something, or after ech changed activity.
question
hand washing
answer
#1 way to prevent the transfer of viruses
question
moist, high protein, slightly acidic
answer
characteristics of potentially hazardous foods
question
food- potentially hazardous foods acid- slightly acidic or neural time temp oxygen moisture
answer
fat tom: the 6 fators that affect bacterial growth
question
a foreign object or partial food(bones)
answer
physical hazard
question
a chemical or toxin that can contaminate food
answer
chemical hazard
question
any living organism or waste of living organism that may contaminate food.Ex. mushrooms, seafood,and meat
answer
biological hazard
question
bacteria virus parasite fungi
answer
4 types of biological hazards
question
from raw meats, poultry, eggs,and other dairy products
answer
Salmonella bacteria
question
from dented or crushed cans. cans that look like they are about to burst.
answer
botulism bacteria
question
50% of thepopulation has this. found in your saliva and infected cuts. why you can not eat, smoke or drink around food
answer
staphylococcus aureus
question
caused by contaminated drinking water.
answer
giardia parasite
question
from seafood/ sushi
answer
anisakis simplex parasite
question
from under cooked pork
answer
trichinella parasite (roundworms)
question
fecal- oral route(feces to mouth) consumption of infected foods
answer
hepatitis a virus
question
fecal-oral route. contaminated water and swimming pools
answer
norovirus
question
comes from fish.
answer
ciguatera toxin virus
question
comes from fish. Swordfish, mahi-mahi, tuna,and bluefish
answer
scrombroid posioning
question
milk and milk products eggs soy(tufu) shellfish peanuts tree nuts wheat products
answer
most common food alergens
question
any infection or illness that is trasferred to people by food that they eat.
answer
food borne illness
question
tiny organism that is too small to be seen with the naked eye
answer
microorganism
question
2 or more people have a similar illness from a common food
answer
outbreak
question
food that requires no further preparation prior to eating
answer
ready to eat food
question
when a food item is exposed to a contaminate from another source
answer
cross contamination
question
a point during the cooking and processing of food where steps are taken to eliminate or reduce a food safety hazard
answer
critical control points
question
the path that food takes throug a food establishment from receiveng, to storage, preparation, cooking, holding, service,cooling, and reheating.
answer
flow of food
question
weak immune systems
answer
young children, elderly, and pegnant women are at a higher risk of food borne illness because of
question
on the spot
answer
Fix problems _______ during a health inspection if possible.
question
recalibrate it.
answer
If a thermometer is dropped on the floor, you have to
question
are your most critical factors in controlling the growth of microorganisms.
answer
time and temperature
question
hives, rash, difficult breathing, swelling of lips and throat, tongue and mouth.
answer
symptoms of allergic reaction
question
federal, state, and local guidelines.
answer
most buy food from suppliers that comply with
question
liver disease. symptoms: yellowing of eyes and skin.
answer
jaundice
question
nonabsorbent
answer
stainless steel
question
caused by rice
answer
bacillus cereus
question
they wear a bandage and glove or finger cot.
answer
if an employee has a cut, they can still work if
question
First in _ First out stock rotaitionprocedure for using the older products first.
answer
FIFO
question
thermometer used to measure product temperature
answer
bi-metallic thermometer
question
digital thermometer measures internal food temps
answer
thermocouple
question
measures temps on flat surfaces like grills
answer
surface probe
question
never to be reused to reheat food. it is to hold an internal temp after it has been cooked or reheated. pre heat to 135. reheat food before putting it in at 165.
answer
hot holding unit
question
signs of roaches
answer
grains of black pepper
question
signs of mice
answer
scraps of cloth and large droppings
question
cross contamination
answer
do not keep anything in your reach in uncovered due to
question
non aborbent
answer
all equipment must be easily cleaned and sanitized and be
question
when the immune system reacts badly to a chemical in food
answer
food allergy
question
helps prevent the flow of food often using time and temp,
answer
HACCP(hazard analysis critical control point)
