ServSafe

Question 1

Where should chemicals be stored?

Answer 1

Away from the food, usually in a closet or designated cabinet

Question 2

Name the compartments in a 3 compartment sink

Answer 2

Wash, rinse, and sanitize

Question 3

What symptoms should be reported to a manager?

Answer 3

Vomiting, infected sores, diarrhea, jaundice, sore throat, fever

Question 4

How do you cover a cut so you can work?

Answer 4

Wrap in tight dry bandage(s)

Question 5

What are the 5 things required for a handwashing station?

Answer 5

Hot and cold running water
Soap
A way to dry hands
Garbage container
Signs

Question 6

What temp should cold TCS food be received and stored?

Answer 6

41 degrees Fahrenheit or lower

Question 7

What does FIFO stand for?

Answer 7

First in, First out

Question 8

What is the definition of an allergic reaction?

Answer 8

When the body negatively reacts to a protein in a certain food item

Question 9

What does TCS mean?

Answer 9

Time and temperature control and safety

Question 10

How long can hot TCS food be stored without temperature control?

Answer 10

4 hours

Question 11

List the big 8 allergens

Answer 11

Milk, wheat, peanuts, tree nuts, soybeans, egg, fish, shellfish

Question 12

What are the 4 ways to safely thaw food?

Answer 12

Refrigerator, cold water, microwaving, cooking

Question 13

What temp and amount of time should poultry be cooked to?

Answer 13

165 degrees for 1 second

Question 14

Define time temperature abuse?

Answer 14

when food is outside its designated temp for too long

Question 15

What are the steps for handwashing? List amount of time? What to use?

Answer 15

Wet hands
Apply soap
Lather
Scrub for 15-20 secs
Rinse
Dry w/ single use paper towel

Question 16

Chops and steaks should be cooked to what temp for how long?

Answer 16

145 degrees for 4 mins

Question 17

What is the only piece of jewelry that can be worn in the kitchen?

Answer 17

A plain metal band (mainly and most tolerably a wedding band)

Question 18

Define cross contact

Answer 18

Allergen transferring from a contaminated surface or food to a non-contaminated food or surface

Question 19

Roasts should be cooked to what temp for how long?

Answer 19

155 degrees for 17 seconds

Question 20

Ready to eat food should be at what temp?

Answer 20

135 degrees

Question 21

Define cross contamination

Answer 21

Allergen or bacteria transfers from one surface or food to another

Question 22

How long can cold TCS food be stored without temp control?

Answer 22

4-6 hours

Question 23

What is the temp danger zone?

Answer 23

41 F - 135 F

Question 24

What part of food do you use to check its temp?

Answer 24

Either the center or the thickest area

Question 25

What are the 2 methods of thermometer calibration?

Answer 25

Freezing point and boiling point