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ServSafe Exam > Ch. 6: The Flow of Food: Preparation > Flashcards

Ch. 6: The Flow of Food: Preparation Flashcards

1
Q

Guidelines for equipment?

A

Workstations, cutting boards, and utensils must be clean and sanitized

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2
Q

Guidelines for quantity of food?

A

Only remove as much food from cooler as can be prepped in a short period of time

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3
Q

Guidelines for food storage?

A

Return prepped food to cooler or cook it ASAP

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4
Q

Guidelines for additives? (5)

A

Only use approved additives
NEVER more than is lawful
NEVER to alter appearance
Don’t buy produce that was treated w/ sulfites
NEVER add sulfites to produce that will be eaten raw

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5
Q

Guidelines for presentation? (7)

A

Not misleading/misinforming
Must be able to judge true appearance/color/quality of food
No food/color additives to misrepresent
No colored overwraps to misrepresent
No lights to mispresent
Must be presented the way it was described
Any food not honestly presented must be thrown out

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6
Q

Guidelines for corrective actions? (4)

A

Unsafe food must be tossed unless it can be safely reconditioned
Toss food handled by staff who’ve been restricted/excluded due to illness
Toss food contaminated by hands/bodily fluids
Toss food that’s exceeded time/temp reqs.

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7
Q

Define reconditioning

A

Restoring food to a safe condition. (EG hot food held in the TDZ for less than two hours can be reheated on stove to M.I.T. and put back in hot holding)

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8
Q

1 MAJOR rule for thawing food?

A

NEVER thaw at room temp

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9
Q

4 methods for thawing TCS food?

A

Fridge (keep 41F-)
Running water (potable 70F- strong enough flow, WRS sink, NEVER let go over 41F longer than 4hrs (includes thaw time plus prep and cooling))
Microwave (if will be conventionally cooked immediately after thawing)
Cooking

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10
Q

Thawing ROP Fish? (3)

A

Usually must be frozen until ready for use.
Remove from pkg before thawing in fridge
Remove from pkg before or immediately after thawing under running water

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11
Q

What should produce not touch to avoid cross-contam?

A

Surfaces exposed to raw meat, seafood or poultry

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12
Q

How to wash produce? (4)

A

Thoroughly under running water before cutting, cooking, or combining with other ingredients
Water slightly warmer than produce
Be extra careful with leafy greens (remove outer leaves and take completely apart before rinsing)
Sometimes chemicals can be used, such as ozone, refer to local regulations

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13
Q

When storing/soaking produce in standing water what needs to be known?

A

To not mix different items or items from multiple batches of the same thing.

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14
Q

What temperature should you hold fresh cut produce?

A

41F-

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15
Q

Where can you not serve raw seed sprouts?

A

An operation where the main clients are high-risk

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16
Q

How to handle pooled eggs? (3)

A

Only if allowed by local authorities
Cook immediately after mixing or store a 41F-
Clean and Sani containers before making a new batch

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17
Q

What eggs are best when eggs will be undercooked?

A

Pasteurized

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18
Q

When serving high risk populations what kind of eggs should you use?

A

Pasteurized if it will be undercooked or pooled.

Unpasteurized is fine if it will be Fully cooked

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19
Q

Guidelines for TCS Salads? (2)

A

Only use leftover TCS foods if it was cooked, held, cooled, and stored properly
Do not use leftover TCS food that’s been held for more than 7 days

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20
Q

What kind of water do you need to make ice?

A

Potable

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21
Q

Can you use ice in food if it was used to cool food?

A

No

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22
Q

Guidelines for ice scoops/containers? (5)

A

Must be cleaned and sanitized
Held outside of machine in clean protected location
Never hold/carry ice in containers that held raw proteins/chemicals
Never touch ice w hands
Never use a glass to scoop ice

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23
Q

What is a variance?

A

A document issued by regulatory authority that allows a regulatory requirement to be waived/changed

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24
Q

What might you need when applying for a variance?

A

A HACCP plan that accounts for any food safety risks for how you plan to prep the food item

25
Q

What are reasons a variance would be needed? (8)

A

Packaging fresh juice for later sale unless it has a compliant warning label
Smoking food only to preserve it
Using food additives to preserve/alter food so it doesn’t need time/temp control
Curing food
Custom processing animals for personal use
Packaging food using an ROP method
Sprouting seeds or beans
Offering live shellfish from a display tank

26
Q

Temp checking guidelines? (3)

A

Pick a thermometer w/ correct probe size
Check temp in thickest part
Take at least two readings in different locations

27
Q

Temp: Poultry (whole and ground)

A

165F for 15 secs

28
Q

Temp: Stuffing made with fish, meat, or poultry

A

165F for 15 secs

29
Q

Temp: Stuffed meat, seafood, poultry, or pasta

A

165F for 15 secs

30
Q

Temp: Dishes with previously cooked TCS foods?

A

165F for 15 secs

31
Q

Temp: Ground meat

A

155F for 15 secs

32
Q

Temp: Injected meat (brined ham and flavor injected roasts)

A

155F for 15 secs

33
Q

Temp: Mechanically tenderized meat

A

155F for 15 secs

34
Q

Temp: Ratites (mostly flightless birds, ostrich, emu)

A

155F for 15 secs

35
Q

Temp: Ground seafood (includes chopped/minced)

A

155F for 15 secs

36
Q

Temp: Shell eggs that will be hot held

A

155F for 15 secs

37
Q

Temp: Seafood

A

145F for 15 secs

38
Q

Temp: Steaks/chops of meats

A

145F for 15 secs

39
Q

Temp: Commercially raised game

A

145F for 15 secs

40
Q

Temp: Shell eggs immediately served

A

145F for 15 secs

41
Q

Temp: Meat roasts

A

145F for 4 min

42
Q

Temp: Produce, grains, legumes that will be hot held

A

135F no min time

43
Q

Microwave cooking requirements? (5)

A 
Proteins must be cooked to 165F
Cover the food so it doesn't dry out
Rotate/stir halfway thru cooking
Let stand, covered at least 2 min
Check temp in at least two places
44
Q

5 Parcooking Steps?

A

Do not cook longer than 60 min during 1st cooking
Cook immediately after 1st cooking
Freeze/refrigerate after cooking it–must be held at 41F-. Store away from RTEF
Heat the food to required min. int. temp before serving
Cool food properly if it won’t be served immediately or held for service

45
Q

Procedures required for parcooking? (4)

A

How the requirements will be monitored/documented
Which corrective actions will be taken if reqs are not met
How food will be marked after 1st cooking to indicate it needs more cooking
How food will be separated form RTE food after 1st cooking

46
Q

If TCS food is raw/undercooked there must be disclosures and reminders that state:

A

That the food is raw/undercooked

That that increases risk of foodborne illnesses

47
Q

Can you offer raw/undercooked meat/poultry/seafood/eggs on a children’s menu?

A

No, especially not ground beef

48
Q

5 Things you can never serve to a mainly high-risk population

A 
Raw seed sprouts
Raw/undercooked eggs
Raw oysters
Rare hamburgers
Unpasteurized milk/juice
49
Q

1st cooling step

A

From 135F to 70F w/i 2 hrs

50
Q

2nd cooling step

A

From 70F to 41F w/i the next 4 hrs

51
Q

If food hasn’t cooked to 70F w/i 2 hours what needs to happen?

A

Reheat and then cool again

52
Q

If you can cool the food from 135-70f in less than 2 hrs what can you do?

A

Use the remainder of the total 6 hrs to finish cooling.

53
Q

3 factors than affect how quickly food will cool

A

Thickness/density
Size
Storage container type

54
Q

NEVER cool food this way

A

Large amounts of hot food in cooler

55
Q

4 safe methods for cooling food

A

Ice-water bath (freq. stir)
Blast chiller
Ice paddle
Ice/cold water as an ingredient (make sure to adjust recipe)

56
Q

Storing food for further cooling?

A

Loosely cover or if can’t do that make sure it’s placed above other items to avoid cross contamination

57
Q

Reheating food for immediate service

A

Reheat to any temp, as long as it was originally cooked/cooled correctly

58
Q

Reheating food for hot holding

A

TCS food to 165 for 15 sec w/i 2 hrs

If commercially processed/packaged RTE food, must be to at least 135F

ServSafe Exam (10 decks)

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