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Serv Safe > Food Safety Day 2 > Flashcards

Food Safety Day 2 Flashcards

1
Q

When should a penetration probe be used?

A

One example: chicken

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2
Q

When should an immersion probe be used?

A

In liquids

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3
Q

Which thermometer can only test the surface of food?

A

Infrared thermometers

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4
Q

Which thermometer is used for final rinse temps in a dishwasher?

A

Maximum registering thermometer

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5
Q

Where should a thermometer tip be placed?

A

In the thickest part of food

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6
Q

Poultry cooking temp

A

165 degrees

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7
Q

Stuffing and casserole internal temp

A

165 degrees 1 second

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8
Q

Ground meat internal temp (and brined ham and roasts)

A

155 17 seconds with thermometer

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9
Q

Fish and marinaded steaks internal temp

A

155 degrees hold thermometer to 17 seconds

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10
Q

Fish and shellfish, pork, eggs

A

145 for 15 seconds

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11
Q

Roasts

A

145 for 4 minutes

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12
Q

Hot holding foods

A

135 degrees

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13
Q

Cooking temp in microwave

A

165 degrees (always stir or rotate during cooking) check temp in at least two place

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14
Q

Correctly cooling temps

A

Cool from 135 to 70 degrees

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15
Q

What cools faster?

A

Less dense foods like chicken broth
Small items
Foods in stainless steel

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16
Q

Reheating temps should be what?

A

Food made in house should be heated to 165. Food made in processing plants should be reheated to 135

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17
Q

When cool tcs food how long do you have to cool from 135 to 70 degrees

A

2 hours

18
Q

How long can you hold cold TCS foods without temp control?

A

Up to six hours

19
Q

How long can you hold hot TCS foods without temperature control?

A

Up to four hours

20
Q

Who can you never serve TCS food to that has no received temperature control?

A

High risk groups like kids and elderly

21
Q

What is the proper hold temp for hot food?

A

135 or higher

22
Q

Proper hold temp for cold foods?

A

41 degrees

23
Q

How long until you should do a temp check on hot hold foods?

A

Every four hours

24
Q

What is focused on controlling five common risk factors of foodborne illness?

A

Active managerial control

25
Q

Pest management program is an example of what type of program?

A

Food safety

26
Q

What are the three steps of implementing active managerial control?

A

Identify risks, corrective action and training

27
Q

Management oversight

A

Verify staff is following procedures (walk around and observe)

28
Q

How do managers show that they know how to keep food safe?

A

Become certified in food safety

29
Q

Lighting intensity is measured in

A

Foot candles or lux

30
Q

All lift bulbs should

A

Have covers or be shatter proof

31
Q

When there is grease build up on walls what does this mean?

A

Ventilation isnt working properly

32
Q

When installing tabletop equipment on legs, the space between the base and the tabletop should be how many inches?

A

4 inches or 10 cm

33
Q

What is the only reliable way to prevent back flow?

A

Air gap

34
Q

Should you dry a table when sanitizing?

A

No let it air dey

35
Q

When you are interrupted during a task should you sanitize the knife and cutting board?

A

Yes, it could have been contaminated

36
Q

How long can you use equipment before you need to clean and sanitize it?

A

Four hours for uninterrupted work (if you are interrupted you need to clean and sanitize)

37
Q

What is the right dishwasher temp for most machines?

A

165 degrees

38
Q

Sanitize order

A

Cleaning tools (next to sinks on the left), detergent in water 165 degrees, clean water for rinsing, then water and sanitizer (so clean, clean again, rinse then sanitize)

39
Q

Should you dry dishes with a towel?

A

No always air dry. Towels and paper towels can contaminate

40
Q

How often should dishwashing machines be checked for cleanliness

A

Once a day and cleaned as needed

Serv Safe (2 decks)

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